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,EightRegionalCuisinesinChina中国八大菜系,Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChinaslocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.,SoupofTyphalatifolia(奶汤蒲菜)Braisedporkwithpreservedvegetableinsoyasauce(梅菜扣肉),ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy(油腻的),ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness(香鲜酥软).Shallot(葱)andgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.,1.ShandongCuisine,2020/6/13,SichuanCuisineisoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungent(辛辣的)flavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili(红辣椒).Pepper(胡椒粉)andpricklyash(花椒)alsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybean(豆豉)arealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,pickling(腌制)andbraising(文火炖煮)areappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.,2、SichuanCuisine,MapoTofu(麻婆豆腐),BoiledFishwithPickledCabbageandChili(酸菜鱼),2020/6/13,CantonesefoodisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.Tastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesraptorsandbeaststoproduceoriginativedishes.Itsbasiccookingtechniquesincluderoasting(烤),stir-frying(炒),sauteing(煸),deep-frying(深炸),braising,stewing(炖)andsteaming(蒸).,3.GuangdongCuisine,BakedChickeninSalt(盐焗鸡),roastsucklingpig(烤乳猪),2020/6/13,ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir“pickledtaste“(卤味).,4.FujianCuisine,Fotiaoqiang(佛跳墙),Facethreadpaste(面线糊),2020/6/13,JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechnique(瓜雕)isespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.TheflavorofHuaiyangCuisineislight,freshandsweetandwithdelicateelegance.,5.JiangsuCuisine,therecipeofWensiTofu(文思豆腐),Deep-FriedPhoenix-TailedPrawns(炸凤尾虾),2020/6/13,Wintermelon(冬瓜盅),ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothness(鲜柔滑香)ofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.,6.ZhejiangCuisine,BraisedHaminHoneySauce(蜜汁火方),2020/6/13,HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.,7.Hunancuisine,Chopbellpepperfishhead(剁椒鱼头),FriedStewedBitterGourdwithPork(苦瓜酿肉),2020/6/13,HuizhouCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamsandsugarcandywillbeaddedtoimprovetaste.,8.HuizhouCuisine,Tigerfurwithbeancurd(虎皮毛豆腐),Huizhoudumpling(徽州圆子),2020/6/13,Newwords,prolific英prlfk美prlfkadj.(艺术家

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