粤菜,川菜,鲁菜英文版

1、Sichuan and Hunan cuisines: hot spiceCantonese, Fujian, Cantonese, Fujian, Zhejiang, Jiangsu: Zhejiang, Jiangsu: great seafood, and great seafood, and generally sweet generally sweet and light flavorsand light flavorsShandong Cuisine: Shandong Cuisine: fresh and salty with a fresh and salty with a l

2、ot of seafood disheslot of seafood dishes most widely served style of Chinese cuisine wide variety of foodstuffs preserve the foods original flavor Flavors Mild, Fresh, Natural, and Slightly Sweet lightly cooked fresh vegetables and meat, and sweet sauces White Cut ChickenBarbequed PorkBarbequed Por

3、kCantonese Seafood SoupCantonese Seafood SoupSteamed Rice RollsDim sumDim sum Sichuan province in southwestern China heavenly country hot-spicy taste and the flavor of Sichuan pepper bold flavors particularly the pungency and spiciness resulting from liberal use of garlic and chili peppersSichuan Ho

4、tpot is typical Chuan cuisineMapo tofuKung pao chickenTwice Cooked Pork Fishy, Salty, Tender, Light and Crispy different seafood and vegetable dishes style of frying in high heat preserve the cut, color, and taste look beautiful, excellent cutting skillsstir-fried stir-fried scalloped scalloped pork pork kidneys kidneys dumplings dumplings wrapped wrapped with shrimp with shrimp meat meat nine-nine-coiled coiled la