中国八大菜系英文ppt
The Famous Dishes:
Preserved Pork Fried With Dried Radish Peel熏
猪肉炒萝卜乾果皮
Steamed Preserved Pork蒸熏猪肉
Fried Stinky Beancurd臭豆腐
Stewed Duck in Chilli Sauce辣椒卤鸭
7 Zhe Cuisine
The Famous Dishes:
Peeled Shrimps with Longjing Tea Leaves,龙井虾仁 West Lake Water Float Grass Soup,西湖莼菜汤 Steamed West Lake Grass Carp in Vinegar Sauce,西湖醋鱼 Fried Small Bells( with dried soybean milk as the skin, stuffed with minced pork and some vegetable) ,油炸小铃铛 Sautéed Prawns and Eel with Fresh Chilli Pepper,生爆鳝片
Fish Head Steamed with Minced Pepper
剁椒鱼头
THANKS!
Monk Jumps over the Wall佛跳墙
fish Balls
fujian rice noodle
fujian wonton(ravioli)
•
5 Yue (Cantonese) Cuisine
From Guangdong Province, mainly made up of 3 parts: Guangzhou, Chaozhou and Dongjiang
Peeled Shrimps with Longjing Tea Leaves龙井虾仁
West Lake Water Float Grass Soup西湖莼菜汤
Steamed West Lake Grass Carp in Vinegar Sauce西湖醋
鱼
Fried Small Bells( with dried soybean milk as the skin, stuffed with minced pork and some vegetable) 油炸小铃铛
stir-fried Spicy Carp红烧鲤鱼
Twice-cooked pork Slice回锅肉
Ma po beancurd麻婆豆腐
chongqing Hotpot重庆火锅
Bean Noodles in Spicy Sauce川辣凉粉
2 Hui Cuisine
• Around Huangshan Mountain in Anhui Province
spicy,sour and sweet,mild and fresh
• The famous dishes:
• • • • Monk Jumps over the Wall ,佛跳墙 fish Balls(from sea fishes,crabs,shrimp,squid,etc),鱼丸 fujian rice noodle ,福建米粉 fujian wonton(ravioli),福建扁肉
Scalded Shrimps
Salt Baked Chicken盐焗鸡
Roasted Goose
Tingzai porridge
Roasted Suckling Pig
Stewed Sweet and Sour Pork
炖糖醋肉
From Jiangsu Province and Shanghai.
River Carp in Sweet-and-sour Sauce with Pine Nuts
甜酸酱松子仁鲤鱼
Different Kinds of Sticky Rice Cake,各种各样的米糕
Zhe Cuisine has long history in China due to the ancient prosperity ever since Song Dynasty. Hangzhou dishes are characteristic of the cutting skill and the mild flavor; Ningbo is famous for its seafood cooking, while Shaoxing dishes are wellknown for its delicate.
Sautéed Prawns and Eel with Fresh Chilli Pepper生爆鳝片
From Hunan Province, the middle part of China.
8 Xiang Cuisine
Typical Flavors:
spicy and oily flavor. Most of the ingredients are thoroughly stewed, thus taking in all the delicious and hot sauce completely. Smoked and preserved chicken and pork are also very unique in Hunan Province.
Fish Head in Casserole 鱼锅头 River Carp in Sweet-and-sour Sauce with Pine Nuts,甜酸酱松子仁鲤鱼
Different Kinds of Sticky Rice Cake,各种各样的米糕
Fish Head in Casserole鱼锅头
1 Sichuan Cuisine
• Sichuan cuisine is famous for its hot and spicy dishes.The climate in sichuan and Chongqing is very humid all through the year,then people there like to keep the dame out by eating heavily spiced food.
Various Chinese Dishes
小组成员:黄美玲 吴晓倩 邓宝林 王小亮 周广臣
Do you know how many Cuisines of Chinese Dishes?And what are they?
8
1 Sichuan Cuisine 2 Hui Cuisine 3 The Lu Cuisine 4 The Min Cuisine 5 Yue (Cantonese) Cuisine 6 Su Cuisine 7 Zhe Cuisine 8 Xiang Cuisine
• The most famous dishes:
• • • • different sorts of sea food ,各种各样的海鲜 Wowo tou,窝窝头 peeled shrimp in Cucumber Rings ,玉带虾仁 Bird's Nest Cooked in 4 Ways,燕窝四大件
• Typical Flavors:large quantity of servings;a •
• • • •
little oily;sugary;smoked fowl or pork The famous dishes: Maofeng Mountain Smoked Fish, 方腊鱼 Smoked Preserved Fish,熏鱼 Fuliji Roasted Chicked,徽菜烧鸡 Butterfly Noodles,蝴蝶面
Maofeng Mountain Smoked Fish方腊
鱼
Smoked Preserved Fish熏鱼
Fuliji Roasted Chicked徽菜烧鸡
Butterfly Noodles蝴蝶面
3 the lu cuisine
• Shandong province ,mainly made up of 3parts:jinan style ,jiaodong style,Confucius Dishes
different sorts of sea food
Wowo tou
peeled shrimp in Cucumber Rings玉带虾仁
Bird's Nest Cooked in 4 Ways燕窝四大件
4 the min cuisine
• Fujian province
• Typical Flavors:Not very strong in flavor,sour and
• Typical Flavors: fresh and mild flavor, which helps to keep
the nature of ingredients.Biblioteka The Famous Dishes:
Scalded Shrimps 虾 Salt Baked Chicken 盐焗鸡 Roasted Goose 烧鹅 Tingzai porridge 粥 Roasted Suckling Pig 烤乳猪 Stewed Sweet and Sour Pork 炖糖醋肉
Preserved Pork Fried With Dried Radish Peel,熏猪肉炒萝卜乾果皮
Steamed Preserved Pork,蒸熏猪肉 Fried Stinky Beancurd,臭豆腐 Stewed Duck in Chilli Sauce,辣椒卤鸭 Fish Head Steamed with Minced Pepper ,剁椒鱼头
• Typical Flavors:spicy,sour and spicy,zanthoxylum-flavored,sweet and sour,garlic-flavored,fish-sauceflavored,etc.
中国八大菜系_中英对照修订版34页PPT
36、“不可能”这个字(法语是一个字 )，只 在愚人 的字典 中找得 到。--拿 破仑。 37、不要生气要争气，不要看破要突 破，不 要嫉妒 要欣赏 ，不要 托延要 积极， 不要心 动要行 动。 38、勤奋，机会，乐观是成功的三要 素。(注 意：传 统观念 认为勤 奋和机 会是成 功的要 素，但 是经过 统计学 和成功 人士的 分析得 出，乐 观是成 功的第 三要素 。
39、没有不老的誓言，没有不变的承 诺，踏 上旅途 ，义无 反顾。 40、对时间的价值没有没有深切认识 的人， 决不会 坚韧勤 勉。
▪
26、要使整个人生都过得舒适、愉快，这是不可能的，因为人类必须具备一种能应付逆境的态度。——卢梭
▪
27、只有把抱怨环境的心情，化为上进的力量，才是成功的保证。——罗曼·罗兰
▪
28、知之者不如好之者，好之者不如乐之者。——孔子
▪
29、勇猛、大胆和坚定的决心能够抵得上武器的精良。——达·芬奇
▪上。——叔本华
谢谢！
34
英语PPT
Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. 广东人热衷于尝试用各种不同的肉类和 蔬菜。事实上，中国北方人常说，广东 人吃天上飞的，除了飞机；地上爬的， 除了火车；水里游的，除了船儿。
中国八大菜系-英语版
Chinese cuisine(中國菜) originated from the various regions of China and has become widespread in many other parts of the worldRegional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with the eight regional styles as the Ten Great Traditions (十大菜系).Anhui cuisine(徽菜) is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine.Anhui cuisine is known for its use of wild game and herbs, both land and sea, and simple methods of preparation. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions.Some famous dishes include:∙Stewed soft shell turtle with ham∙Steamed stone frog∙Bamboo shoots cooked with sausage and dried mushroom∙Li Hongzhang Hodge-PodgeCantonese (Yue) cuisine draws upon a great diversity of ingredients with many imported foods and ingredients. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Many cooking methods are used, steaming, stir-frying, shallow frying, double boiling, braising, and deep-frying being the most common ones in Cantonese restaurants, due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients.Fujian cuisine(闽菜) is derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, umami, soft, and tende r, with particular emphasis on showing off and not masking original flavour of the main ingredients.The techniques employed in the cuisine are complex but the results are ideally refined in taste with no "loud" flavours. Particular attention is also paid on the knife skills and cooking techinque of the chefs. Emphasis is also on utilizing soup, and there is a sayings in the region's cuisine: "One soup can be changed in ten forms" (－湯十變) and "It is unacceptable for a meal to not have soup"(不湯不行).popular dishes●"Buddha jumps over the wall" （佛跳墙), a complex dish making use of manyingredients, including shark fin, sea cucumber, abalone, and Shaoxing wine.●yenpi (燕皮), a thin flour wrapper made with large proportions of lean pork. Thiswrapper has a unique texture due to the incorporation of meat and has a "bite"similar to things made with surimi. Yenpi is used to make rouyen (肉燕), a type of wonton.Hunan cuisine, sometimes called Xiang cuisine(湘菜) is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.A special hot pot called (鸳鸯火锅yuān yāng hǔo gūo) lover's hot pot is famous for splitting the pot into a spicy side and a milder side.∙Dongan chicken∙Mao's braised pork∙Changsha vermicelli∙Steamed fish heads in chili sauce∙Orange beef∙Hot and peppery chicken∙Spare ribs steamed in bamboo∙Changsha-style stinky tofu∙Mashed shrimp in lotus pod∙Xiangdu roast duck∙Sizzling rice soup∙Lotus Seeds in rock sugar syrup∙Pumpkin cake∙Spicy frog leg∙Oxtail porridgeJiangsu cuisine (苏菜) In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy（糊状的）or falling apart. For example, the meat tastes so soft but would not separate from the bone when being picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. Suzhou cuisine: emphasis on the selection of material, stronger taste than Nanjing cuisine, and with a tendency to be sweeter than the other varieties of the cuisine.Shandong cuisine (鲁菜) Shandong cuisine consists of two major styles:Jiaodong style: This style encompasses dishes from Fushan, Qingdao, Yantai and surrounding regions. It is characterized by seafood cooking, with light tastes.Jinan style: This style encompasses dishes from Jinan, dezhou, Tai'an and surrounding regions. It is famed for its soup and utilizing soups in its dishes.Sichuan cuisine (川菜) is famed for bold flavors, particularly the spiciness resulting from liberal use of chilis and "numb" or "tingling" flavor (Chinese: 麻) of the Sichuan peppercorn (花椒). Szechuan cuisine often contains food preserved through pickling, salting, drying and smoking, and is generally spicy. The Sichuan peppercorn is commonly used; Broad bean chili paste (豆瓣醬)is also a staple seasoning in Sichuan cuisine.Common preparation techniques in Sichuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef issomewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region.Kung Pao chicken宮保雞丁Twice Cooked Pork回鍋肉Fuqi Feipian夫妻肺片Zhejiang cuisine(浙菜) Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.The cuisine consists of at least three styles, each originating from a city in the province: the Hangzhou style is characterized by rich variations and the utilization of bamboo shoots, the Shaoxing style specializes in poultry and freshwater fish, and the Ningbo style specializing in seafood, with emphasis on freshness and salty dishes.Some sources also include the Wenzhou style as a separate subdivision, characterized as the greatest source of seafood as well as poultry and livestock. Ningbo cuisine is regarded as rather salty.Dongpo rou, Jiaohua ji(beggar's chicken) and Xi Hu cu yu(West Lake fish in vinegar)。
舌尖上的中国[英文版]中国美食介绍 PPT课件
![舌尖上的中国[英文版]中国美食介绍 PPT课件](https://360docs-1393072327.cos.ap-beijing.myqcloud.com/ab5110afdd88d0d233d46af0.webp)
Su Cuisine
Su Cuisine
Various Chinese Dishes
Dumplings
Rice
Zongzi
Thank You!
What a good food Lynn
L/O/G/O
The Most Famous Dishes:
different sorts of sea food Wowo Tou (a kind of snack made from maize powder) Peeled Shrimp in Cucumber Rings Bird’s Nest Cooked in 4 Ways
Su Cuisine
From Jiangsu Province and Shanghai. Ingredients are supposed to be as fresh as possible in this
cuisine. Because of the delicate life style around this region, people would like to process ingredients in a exquisite way. Thus the servings are always little smaller but much more refined. Sweet is the main flavor of Su Cuisine, and food are always cooked thoroughly into very soft, which can utterly digest the sweet and delicious sauce.
八大菜系ppt
Eight regional cuisines--Shandong cuisine
Ⅱ、Five characteristics of Shandong cuisine 1.Salty, and outstanding flavor 2."Crack" is good at, focusing on fire 3.Making soup, pay attention to the soup 4.Cooked seafood, unique 5.Affordable, plump-style atmosphere
Eight regional cuisines--Shandong cuisine
Ⅰ、A Survey of Shandong cuisine Shandong cuisine, originated in Shandong's qilu local flavor, the four styles of the Han Chinese (and eight regional cuisines), has a long history and heritage. It includes Jinan cuisine,Jiaodong cuisine,Confucian cuisine.
Eight regional cuisines--Szechwan CUISINE
II、Cooking skill -The Szechwan has more than 20 cooking methods, and is good at fry,boil,simmer(煨）and so on.
Eight regional cuisines--CANTONESE CUISINE
中国菜英文ppt
•Anhui cuisine
•Hunan cuisine
The AnHui Cuisine
• Introduction and History • Feature • Special Cuisine
Introduction and History
• Anhui cuisine,one of the eight most famous cuisines in China—徽菜是中国著名的八大菜系之一 • Originated in a small town under Huangshan—起
Sea cucumber (food)
Chinese bakery products
FOLK HAS A SAYING：
Of course，there are so many dilicious food in China . If you have an opportunity,why not to have a try with your friends or family.
Chinese food can be roughly divided into eight regional cuisines
•Shandong cuisine •Sichuan cuisine •Cantonese cuisine •Jiangsu cuisine •Fujian cuisine •Zhejiang cuisine
作精细。
茄汁菱角
Hunan Cuisine ’s feature is sweet,acid and spicy has a strong rural flavor 湘菜擅长tory：it originated in the
western Han Dynasty ,it is the biggest cuisine in China.
中国饮食文化英文版PPT课件
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4
Foods in different seasons 四季有别
Summer : cold and dressed with sauce 凉拌
-
5
Winter：stewed dishes 炖煮菜
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6
aesthetic feeling 美感
•色– color •香-- flavor •味– taste •形– shape •意– meaning
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22
Min cuisine 闽菜
Delicacy : •light but flavorful(清鲜)
•Soft and tender(软嫩)
• Umami(鲜味)
•Retaining the original flavor of the main ingredients instead of masking them.
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Aቤተ መጻሕፍቲ ባይዱvariety of flavor 风味多样
The Top Eight Cuisine 八大菜系
•Hui Cuisine
徽菜
•Cantonese Cuisine 粤菜
•Min Cuisine
闽菜
•Xiang Cuisine
湘菜
•Su Cuisine
苏菜
•Lu Cuisine
鲁菜
•Chuan Cuisine
Chinese Food Culture
中国菜
-
1
•Introduction •Eight cuisines •Conclusion
Geographical distribution 分布
Delicacy
饮食特色
Fairytale
八大菜系英语介绍
Braised pork trotter with soya sauce红烧猪蹄
• Steamed fish head with diced hot red peppers剁椒鱼头
Spicy chicken麻辣子 鸡
Anhui Cuisine徽菜
• Anhui cuisine is known for its use of wild herbs （香草，药草） , from both land and sea, and simple methods of preparation. • Braising and stewing are common techniques • Paying great attention to nutritious food. Offering various kinds of dishes, some of which are full of local flavor.
Eight Chinese Cuisines
单击鼠标添加文字
1,Shangdong Cuisine鲁菜 2,Sichuan Cuisine川菜
3, Cantonese Cuisine粤菜
4,JiangsuCuisine苏菜
5,FujianCuisine闽菜
6,ZhejiangCuisine浙菜
7,HunanCuisine湘菜
Sichuan Cuisine
diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd麻婆 豆腐
Cantonese Cuisine粤菜
Cantonese Cuisine
• Cantonese cuisine incorporates almost all edible meats,including snakes and snails. • Flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,
八大菜系特色英文介绍
Dezhou grilled chicken
Page 13
Bird’s nest in a clear soup
Quick-boiled clam
Page 14
The squirrel GuiYu
Taihu icefish
Page 15
No. 4 Jiangsu Cuisine
Fresh moderately salty, XiShang five Michael essien, five and worship, clear and not light, thick and not muddy Notice to maintain authentic, design and color is fine, seasonal ShiXian, sweet salty moderate, crisp lousy delicious, pure and fresh and Yu beauty
Stone ear old duck stew
Huangshan stew pigeons
Page 34
The chicken stick part
Ham stew turtle
Page 35
End thank you
Page 36
中国八大菜系英文介绍史上最全最丰富介绍
No. 1 No. 2 No. 3 No. 4 No. 5 No. 6 No. 7 No. 8
Sichuan Cuisines Guangdong Cuisines Shandong Cuisines Jiangsu Cuisines Zhejiang Cuisines Fujian cuisines Hunan Cuisines Anhui Cuisines
中国八大菜系英文版
A bite of ChinaIntroductionHave you heard of “A bite of China〞? There are 8 major cuisines in china. They are Shandong Cuisine, Cantonese Cuisine, Sichuan Cuisine, Anhui Cuisine, Zhejiang Cuisine, Jiangsu Cuisine, Fujian Cuisine, Hunan Cuisine, and so on.The formation of the cuisines can’t depart with its long history and unique cooking method. It also influenced by the local natural conditions and cultural environment. And every cuisine has its own style. Some people described the eight cuisines in a personate way. He said that the Jiangsu Cuisine and Zhejiang Cuisine are like delicate and pretty Jiangnan belle. Shandong Cuisine and Anhui Cuisine are like north and earthy valiant fighter. Cantonese Cuisine and Fujian Cuisine are like romantic and elegant gentleman. Sichuan Cuisine and Hunan Cuisine are like versatile celebrity. For instance, Sichuan Cuisine is known as the most irritant dishes. A famous proverb is that food in China and taste in Sichuan. It has a very spicy taste. Shandong Cuisine is known as the most influential dishes because it is the represent of north dishes. The ingredients of Cantonese Cuisine is extensive and rare, so people said there is nothing can’t be eaten in this cuisine. Anhui Cuisine has a good name is that find the lost delicacy. Because the main ingredients of this cuisine are less polluted products in mountainous area. In this book , six of the famous cuisines will be shown, and some specialties and famous restaurants will be remended. It can help you to understand the cooking culture of China. And if you travel to China, it can help you to choose your favorite food. So you can have a cate enjoyment. Now, let’s open the gate of Chinese Cuisines.Shandong Cuisine 〔July〕Shandong Cuisine, which is originated from Shandong flavor, always clean, pure, and not greasy. Shallot and garlic are two main seasonings of the dishes, so Shandong Cuisine usually tastes pungent. It emphasizes on tenderness, crispness and freshness. Jinan cuisine and jiaonan cuisine are the two main parts of Shandong Cuisine. Jinan cuisine characterizes by deep-frying and stir-frying, grilling, and stir-frying while jiaonan cuisine focuses on cooking food with light taste. Soups are very famous in Shandong Cuisine. If you have a try, you will find that thin soup tastes fresh and creamy soup tastes strong.Shandong is the birthplace of cooking culture, and there ever existed many famous ancient scholars, such as Confucius and Mencius. As old as the ancient scholars, Shandong Cuisine also has a long history. It originated in the Spring and Autumn period , and formed during Qin and Han Dynasty. After Song Dynasty, it became the represent of “the North dishes〞. Shandong cuisine is one of the major eight Chinese cuisine and it is the local cuisine that covered most extensive area in China, include Beijing, Tianjin and Dongbei Province.Shandong Province is known as the origination of ancient culture in China. The formation of Shandong Cuisine has a tight connection with the local history, geographical conditions, economic conditions and customs. This province is also known as one of world’s three gardens. For example, jiaozhou Chinese cabbage, Zhangqiu garlic, Cangshan shallot are famous in abroad.There are too many Shandong Cuisine restaurants in china. The most famous restaurants include Qilu renjia, Beijing Qilu Restaurant and Tongheju.Cantonese Cuisine〔Asiya〕Cantonese Cuisine is one of the eight culinary traditions of Chinese cuisine. When westerners speak of Chinese food, they usually refer to Cantonese Cuisine. Why? This is because of the most Chinese who immigrant and set up restaurants overseas were from Guangdong. Now, let me introduce this kind of cuisine. Guangzhou, the capital of Guangdong province, has long been a trading port and many important food. Unlike other Chinese cuisine style of cooking, Cantonese Cuisine more attention to bring out or highlight the original taste of the meet, vegetable. unlike Sichuan Cuisine so spicy, unlike other foods lost original taste of cooking, so Cantonese Cuisine is a little spice or sugar is used generally.mon Cantonese Dishes for you.These dishes are often simple and easy to learn to cook, and they came the most mon foods on the menus of Cantonese restaurants.Chinese steamed eggs: there are by beating eggs to a creamy consistency and steaming till this water boiling. Variations are derived by colding different ingredients, such as onion and soy sauce. Noddle dishesShahe noodles are a kind of rice noodles, they are broad and look white, their texture is elastic and like a little chewy. They don’t freeze or drying and should generally purchased fresh in strips that should be cut to the desired width. Shahe noodles are popular in southern china.Meat Dishes.We should boil the chicken in water until the chicken looks golden. When it is cook done, the chicken tastes fresh and maintain original taste of chicken.Seafood.Because Guangdong located on the southern of china, fresh seafood is easy to available to get and many Cantonese restaurants are best use of this advantages. In Cantonese culinary arts, steaming is best cooking style. According to Cantonese Cuisine, the taste fresh is the most important point, so seafood generally cooked by steaming.Cantonese are known to us that they try different kind of meats and vegetables. So, people those who are in Northern China often says that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except train, and everything that moves in the water except boats. Panxi restaurant in Guangzhou.Address: 151 west longjin road, Liwan District.Lung king HeenAddress: IFC Tower, 8 Finance st, Hong Kong.Zhejiang cuisine〔Clark〕Zhejiang cuisine also called Zhe Cai for short, is one of the eight major cuisines of China. Zhejiang cuisine has it’s unique taste and unique cooking method. It’s because that Zhejiang province be rich in natural resources. Zhejiang province closed to sea, so Zhejiang cuisine is good at making sea food, and Zhejiang province also is the main place that product meat and rice, so the meat also is the Zhejiang cuisine’s material. So Zhejiang cuisine’s cooking methods mainly are sautéing, stir-frying, simmering and steaming, obtaining the natural flavor and taste. Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness and smoothness of its dishes with mellow fragrance.Zhejiang cuisines include Hangzhou food, Ningbo food and Shaoxing food. Hangzhou, Ningbo and Shaoxing are all in Zhejiang Province. Hangzhou food is the most famous cuisine in the Zhejiang cuisine.Hangzhou food tastes fresh and crisp, and with the change of season it also has different kinds of food. An d the main cooking methods of Hangzhou food are sautéing stewing, deep-frying and steaming. Ningbo food is a bit salty but delicious. And Ningbo food is good at steaming, roasting and braising seafood, so Ningbo food famous by retaining original freshness, tenderness and softness. Shaoxing food known as it’s aquatic food and poultry. Shaoxing food has a unique village flavor, smell sweet taste soft and glutinous, thick in gravy and strong in season.Zhejiang cuisine specializes in stir-frying, steaming, deep-frying and simmering, obtaining the natural flavor and taste. And Zhejiang province has full of materials, and people take special care in cooking, so Zhejiang cuisine is so delicious and be famous in China.Anhui Cuisine (Angenla)Anhui cuisine, together with Shan dong cuisine, Sichuan cuisine, Cantonese cuisine, Zhejiang cuisine and Jiangsu cuisine are all belonged to Chinese royal dishes from Qin dynasty. They all pay attention to the cultured colors and fresh materials.It is said that the emperor Yuan collected public opinions from Anhui and Zhejiang provinces when he unified southern China in 221B、C. He happened to be invited to a village when he passes by Anhui province. Although the villagers did not recognize his identify, they treated him with generous hospitality and did him a meal with fresh seafood and home-made chili sauce. When the emperor Yuan came back to the capital, he missed that taste and the people there. To memorize villagers’ kindness and this moved experience, he named it Hui cuisine and listed Anhui cuisine as one of the eight major ponents of Chinese cuisine.The most famous d ish of Anhui cuisine called “Boiled fish〞. They put the raw fish into boiled chili oil and add green onion, ginger, garlic and soy to it. Wait your raw ingredients are slow-cooked in a safe, enclosed cooker for 20minutes and a delicious boiled fish is born! Have a taste, you can feel the fish with hot sauce is melted in your mouth.Southern cuisines like to use seafood and chilies to make the foods have strong taste. Similarly,traditional Anhui cuisine as a part of southern cuisine also use fierce ingredients to awakening the gastricfire .On pletely contrast, northern cuisine ,like Shandong cuisine are light and use chilies and pepper as less as they can.However, because of the big differences between southern cuisines and northern cuisines, Chinese dietary culture appears to be rich and varied.Jiangsu Cuisine〔Belle〕Jiangsu cuisine, which is abbreviated to su cuisine, is one of the eight cuisines of Chinese mainly nationality. It was invented two thousand years ago. Jiangsu cuisine is similar to the Zhejiang cuisine. They are both also called the land of fish and rice because of the much water there. Jiangsu province and Zhejiang province are located in the south of China and beside the sea, so there are a lot of rainfall in Jiangsu and Zhejiang. Therefore, some delicious food is made of fish in Jiangsu and Zhejiang province. On the other hand, Jiangsu cuisine is different from Zhejiang and the other places. Its characteristic is thick with light, crisp and fresh juice broth strong but not greasy, gentle, salty and sweet. The cookers in Jiangsu are good at stewing, braising, burning, heating and frying. In addition, they are skilled in cooking soup that taste very fresh. What is the most representative are Suzhou dish, Yangzhou dish, Nanjing dish and Zhenjiang dish. Suzhou food taste sweet and its color slants harmony. Yangzhou cuisine has light material, fine mellow flavor and knife labor. Nanjing and Zhejiang dish focus on alcohol which make the dishes have exquisite dainty, especially in the prestigious duck dishes. In a word, Jiangsu cuisine is famous for its colorful selection of ingredients, its meticulous preparation methodology and its not-too- bland taste.Sichuan cuisine(Betty)Sichuan cuisine is one of the most famous Chinese cuisine originating from Sichuan province ,and it is widely distributed through China. It has flavors mainly the pungency and spiciness because of a lot of garlic and hot peppers liberally used. Within developing, it has been divided into four specious include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style because of the different area and religion. Most tourists usually choose to go to Chengdu, so in this part, you will see some famous dishes and restaurants in Chengdu. Kung Pao chicken, Mapo tofu, Fuqi feipian, Dandan noodles are the three dishes remended. Chengdu.Kung Pao chicken isstir-fried with chicken, peanuts, vegetables, and chili peppers. Mapo doufu is powerfully heat and spicy.It consists of tofu set in a spicy and salt flavor, and often cooked with minced meatusually (pork or beef)and douchi (fermented black beans).Fuqi feipian, actual lung is rarely used despite its name, originated in the qing dynasty. Dandan nuddles is another classic Sichuan dish that one shouldn’t miss out when you’re in Chengdu. The one thing you’ll find in every recipe for Dan Dan Noodles is a spicy sauce that includes sesame paste and hot chili oil. Mr. Chen mapo tofu,chain of fuqifeipian are the two restaurants remended. Most Szechuan dishes are spicy, although a typical meal includes non-spicy dishes. Sichuan cuisine is posed of seven basic flavors: sour, pungent, hot, sweet, bitter, aromatic, and salty. If you don’t like the bold flavors, you can try other dishes without pungent, hot or sour. But if you don't try one of the several kinds of food, you'll regret it.。