EightFamousChineseCuisinesIntroductionHelloeveryone,recently,Ihavebeenlookingforaninterestingtopictodothepresentation.butIhaven’tanyidea,thenInoticedafamousdocumentary—abiteofChina,soIfoundmytheme—Chinesefood.Chinacoversalargeterritoryandhasmanynationalities.so,avarietyofChinesefoodwithdifferentbutfantasticandmouth-wateringflavor.SinceChina’slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.NowwearelookthisfollowingChinesecuisines.1.ShandongCuisineNo.1,famousChinesecuisinesisShandongCuisine.ConsistingofJinan(济南)cuisineandJiaodong(胶东)cuisine,Shandongcuisine,clear,pureandnotgreasy(油腻的),ischaracterizedbyitsemphasisonaroma,freshness,crispness(脆的)andtenderness(嫩的).Shallot(大葱)andgarlic(蒜)areusuallyusedasseasoningssoShandongdishestastespungent(刺激性的)usually.SoupsaregivenmuchemphasisinShandongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinan(济南)cuisineisusuallyusedeep-frying油炸,grilling(炙烤),fryingandstir-frying(油锅煎)whileJiaodongdivision(地区)isfamousforcookingseafoodwithfreshandlighttaste.ShandongisthebirthplaceofmanyfamousancientscholarssuchasConfuciusandMencius.AndmuchofShandongcuisine’shistoryisasoldasConfuciushimself,makingittheoldestexistingmajorcuisineinChina.山东是许多著名学者的故乡,例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久,使得山东菜系成为中国现存的最古老的主要菜系之一。ItOriginatesfromConfuciusfamilybanquet(宴会),thenadoptedbyimperialkitchen(御膳房).Lu(鲁)cuisinehasgreatinfluenceinnorthofChinaandithasbecometherepresentativeofNorthChinacuisines.Specializesinseafoodlikeprawns(对虾),seacucumber(海参),flounder(比目鱼)andsoon.2.SichuanCuisineNo.2,famousChinesecuisinesisSichuanCuisine.SichuanCuisine,knownoftenintheWest,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes口感丰厚,emphasizesontheuseofchili(红辣椒).Pepper(胡椒)andpricklyash(花椒粉)producingtypicalexcitingtastes.Besides,garlic(蒜),ginger(姜)andfermentedsoybean(豆豉)arealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients(原料),whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.IfyoueatSichuancuisineandfindittoobland,thenyouareprobablynoteatingauthenticSichuancuisine.Chilipeppersandpricklyashareusedinmanydishes,givingitadistinctivelyspicytaste,calledmainChinese.Itoftenleavesaslightnumb(麻木)sensationinthemouth.However,mostpepperswerebroughttoChinafromtheAmericasinthe18thcenturysoyoucanthankglobaltradeformuchofSichuancuisine’sexcellence.Sichuanhotpotsareperhapsthemostfamoushotpotsintheworld,mostnotablytheYuanYang(mandarinduck)Hotpothalfspicyandhalfclear.3.GuangdongCuisineNo.3,famousChinesecuisinesisGuangdongCuisine.CantonesefoodoriginatesfromGuangdong,thesouthernprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong,soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.Cantoneseareknowntohaveanadventurouspalate(味觉),abletoeatmanydifferentkindsofmeatsandvegetables.Infact,peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.Thisstatementisfarfromthetruth,butCantonesefoodisreallyoneofthemostdiverse(多种多样的)andrichestcuisinesinChina.Manyvegetablesoriginatefromotherpartsoftheworld.Itdoesn’tusemuchspice调料,bringingoutthenaturalflavorofthevegetablesandmeats.ThereareGuangdongfamoussoup,Dragonandtiger&DragonandPhoenix.Thenameisverynice,buttheingredientsisalittleoffear,BecauseitactuallyisOldcatstewsnakeandOldchickenstewsnake.Tastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesraptors(猛禽)andbeasts(走兽)toproduceoriginative(创意菜)dishes.Itsbasiccookingtechniquesincluderoasting,stir-frying,deep-frying,braising,stewingandsteaming.Amongthemsteamingandstir-fryingaremorecommonly(普遍地)appliedtopreserve(保留)thenaturalflavor.Guangdongcookeralsopaymuchattentiontotheartisticpresentation(艺术的外观)ofdishes.RoastedCrispySucklingPigisthemostfamousspecialtyofCantonesefood.itiscrispyskinwithbrightredcolor.Themeatisfresh,tenderanddelicious.Whenyouhavethisdish,ifyoudipsomesweetsoybeanpaste,itwilltastebetter.4.JiangsuCuisineNo.4,famousChinesecuisinesisJiangsuCuisine.JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Fishasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.TheflavorofHuaiyangCuisineislight,freshandsweetandwithdelicateelegance.Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulous(重视细节的)preparation(配菜)methodology(方法),anditisnot-too-spicy,not-too-blandtaste.SincetheseasonsvaryinclimateconsiderablyinJiangsu,thecuisinealsovariesthroughouttheyear.Iftheflavorisstrong,itisn’ttoohe