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Chinesefood成员：秦莹赵玉燕孙娟娟张悦杨雅静Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.Chinesefoodcanberoughlydividedintoeightregionalcuisines•Shandongcuisine•Sichuancuisine•Cantonesecuisine•Jiangsucuisine•Fujiancuisine•Zhejiangcuisine•Anhuicuisine•HunancuisineTheAnHuiCuisine•IntroductionandHistory•Feature•SpecialCuisineIntroductionandHistory•Anhuicuisine,oneoftheeightmostfamouscuisinesinChina—徽菜是中国著名的八大菜系之一•OriginatedinasmalltownunderHuangshan—起源于黄山麓下的歙县•ItcomprisesthespecialtiesofSouthAnhui,YanjiangandHuaiBei•__它包括皖南，沿江和淮北特色Feature•Elegantandsimpie,authentic,freshcrisp,shadessuitable,andhaverigorouschoiceofmaterials,fireworkersunique,stresstonic,focusingonthetaste,cuisineanddiverse,acommonfeatureofSouthsuitableforallages.•__清雅淳朴、原汁原味、酥嫩香鲜、浓淡适宜，并具有选料严谨、火工独到、讲究食补、注重本味、菜式多样、南北咸宜的共同特点。SteamedPartridgeZhejiangCuisineZhejiangcuisineischaracterizedby:highqualitymaterials,uniquecooking,focusingontheflavor,theproductionoffine.___选料讲究，烹饪独到，注重本味，制作精细。茄汁菱角HunanCuisine’sfeatureissweet,acidandspicyhasastrongruralflavor湘菜擅长香酸辣，具有浓郁的山乡风味！•History：itoriginatedinthewesternHanDynasty,itisthebiggestcuisineinChina.•Features:itpaysmuchattentiontotheseasoningandheavyoil,otherwise,itincludesavarietyofsweetandsourspicytasteJiangsuCuisine•History•itstartedinthesoutherndynasties,andconsistedofthefourlocalflavorinSuzhou、Yangzhou、NanjingandZhenjiang•inthestatebanquetoftheFoundingceremonyin1949,thechairmanMaopointeditas“thefirstdishofthefoundingceremony”•ItdevelopedfromthelocaldishesinFuzhou、QuanzhouandXiamen•Thedishesaredelicious,especiallythesoup,ifyoutry,youwillneverforgetit·ShandongCuisine（鲁菜）MajorcharacteristicsofShandongCuisine:1)Preparedwithawidevarietyofmaterials.Forexample.JiaodongdishesaremainlymadeofaquaticproductsduetoitsproximitytotheYellowSea.PeopleinJinanandJivingliketopreparecuisinewithmountaindelicaciesandseafooddelights,melons,fruits,vegetablesandpeppers.2)Apure,strongandmellowtaste,ratherthanamixedtaste.Chefsaregoodatusingonionsandseasonings.3)ShandongCuisineisknownforitsexcellentseafooddishesanddelicioussoup.4)Chefsexcelatpreparingclear,smell,crisp,tenderanddeliciousdishesbyfrying,stirringandsteaming.CantoneseCuisinecomesfromGuangdongprovince,andisoneoftheEightCulinaryTraditionsofChinesecuisine.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.CantonesechefsarehighlysoughtafterthroughoutChina.WhenWesternersspeakofChinesefood,theyusuallyrefertoCantonesecuisine.CrispyfriedchickenCrispyfriedchickenisastandarddishintheCantoneseCuisineofsouthernChinaandHongKong.Thechickenisfriedinsuchawaythattheskinisextremelycrunchy,butthewhitemeatisrelativelysoft.Thedishoftenservedwithtwosidedishes,apeppersalt(椒鹽)andprawncrackers(蝦片).Thepeppersalt,coloreddarkwhitetogray,isdry-friedseparatelyinawokSeacucumber(food)ChinesebakeryproductsFOLKHASASAYING：Ofcourse，therearesomanydiliciousfoodinChina.Ifyouhaveanopportunity,whynottohaveatrywithyourfriendsorfamily.Fromthistopic,welearnalotabouteightregionalcuisinesinChina.Differentplaceshavedifferenteatinganddrinkingcustoms.butinfluencedbyeachother