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CHINESEFOOD ByGroup506 1 ChineseCuisines Chinacoversalargeterritoryandhasmanynationalities hencethereisawidevarietyofChinesefoods eachwithquitedifferentbutfantasticandmouthwateringflavors BecauseChina slocaldisheshavetheirowntypicaldividedintoeightregionalcuisines thedistinctionofwhichisnowwidelyaccepted characteristics Chinesefoodcanbe 2 Certainly therearemanyotherlocalcuisinesthatarefamous suchasBeijingCuisineandShanghaiCuisine 3 EightRegionalCuisines GuangdongCuisineShandongCuisineSichuanCuisineHuaiyangCuisineZhejiangCuisineAnhuiCuisineHunanCuisineFujianCuisine 4 GuangdongCuisine Tastingclean light crispandfresh Guangdongcuisine familiartoWesterners usuallyhasfowlandothermeatsthatproduceitsuniquedishes Thebasiccookingtechniquesincluderoasting stir frying sha die deep frying braising stewingandsteaming Steamingandstir fryingaremostfrequentlyusedtopreservetheingredients naturalflavors 5 SteamedSeaBass 清蒸石斑鱼 6 RoastedPiglet 烤乳猪 7 SharkFinSoup 鱼翅汤 8 ShandongCuisine ConsistingofJinancuisine Shandongcuisine clean pureandnotgreasy ischaracterizedbyitsemphasisonaroma freshness crispnessandtenderness ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent SoupsaregivenmuchemphasisinShandongcuisine Thinsoupsareclearandfreshwhilecreamysoupsarethickandtastestrong 9 红烧肘子 porklegbraisedinbrownsauce 10 YellowRiverCarpinSweetandSourSauce 糖酥黄河鲤鱼 糖醋软熘黄河鲤鱼 11 九转大肠 12 SichuanCuisine Characterizedbyitsspicyandpungentflavors Sichuancuisine withamyriadoftastes emphasizestheuseofchili Pepperandpricklyasharealwaysinaccompaniment producingthetypicalexcitingtastes Garlic gingerandfermentedsoybeanarealsousedinthecookingprocess Wildvegetablesandmeatssuchasareoftenchosenasingredients whilefrying fryingwithoutoil picklingandbraisingareusedasbasiccookingtechniques 13 宫爆鸡丁 KungPaoChicken 14 MapoTofu 麻婆豆腐 15 HuaiyangCuisine HuaiyangCuisine alsocalledJiangsuCuisine ispopularinthelowerreachesoftheYangtzeRiver Usingfishandcrustaceansasthemainingredients itstressestheirfreshness Itscarvingtechniquesaredelicate ofwhichthemeloncarvingtechniqueisespeciallywellknown Cookingtechniquesconsistofstewing braising roasting andsimmering TheflavorofHuaiyangCuisineislight freshandsweetanditspresentationisdelicatelyelegant 16 StewedCrabwithClearSoup 红烧蟹清汤 17 Long boiledandDry shreddedMeat 鸡汤煮干丝 18 DuckTriplet 三套鸭 19 CrystalMeat 水晶肉 20 ZhejiangCuisine ComprisinglocalcuisinesofHangzhou Ningbo andShaoxing ZhejiangCuisineisnotgreasy Itwinsitsreputationforfreshness tenderness softness andsmoothnessofitsdisheswiththeirmellowfragrance HangzhouCuisineisthemostfamousoneofthethere 21 SourWestLakeFish 西湖醋鱼 22 LongjingShelledShrimp 龙井虾仁 23 Beggar sChicken 叫花鸡 24 东坡肉 25 AnhuiCuisine AnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing Oftenhamwillbeaddedtoimprovetasteandcandiedsugaraddedtogainfreshness 26 HuangshanBraisedPigeon 黄山红烧石歧项鸽 27 HunanCuisine HunancuisineconsistsoflocalcuisinesofXiangjiangRegion DongtingLakeandXiangxicoteauareas Itischaracterizedbythickandpungentflavors Chili pepperandshallotareusuallynecessitiesinthisvariation 28 HotChicken 辣子鸡 29 DonganChicken 东安鸡 30 FujianCuisine CombiningFuzhouCuisine QuanzhouCuisineandXiamenCuisine FujianCuisineisrenownedforitschoiceseafood beautifulcolorandmagicaltaste
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