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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