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1、ABiteofChinaabiteofChinaAreyouhungry?Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodhasdifferentbutfantasticandmouthwateringflavor.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。·Chinesefoodcanberoughlydividedintofourregionalcuisines：中国饮食可以大致分为四大地方菜系：Sh
2、andongCuisine山东菜系SichuanCuisine四川菜系CantoneseCuisine广东菜系JiangsuCuisine江苏菜系1.ShandongCuisine山东菜系Introduction:Shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itisfamousfortherepresentativeofnorthernchinacuisine.Development:Shandongcuisineoriginatedi
3、ntheQIandLuareasinspring-autumnandwarringstatesperiodandformedintheQinandHandynasties.AftertheSongdynasty,ShangdongcuisinehasbecometherepresentativeofNorthernChinacuisine.Factions（派别）:Jinanstyledishes,Jiaodongstyledishes,ConfuciusstyledishesBraisedshrimp油焖基围虾Braisedinte
4、stine九转大肠Sweetandsourcabbage醋溜白菜JinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,burnFeatures:clear,fresh,crisp,tenderRepresentatives:brothassorted(清汤什锦）milksoupofcattail(奶汤蒲菜）sweetandsourcarp(糖醋鲤鱼）JiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoo
5、dFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（软炸里脊）ConfuciusstyledishesKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbu
6、tisfinelyminced(食不厌精，脍不厌细—孔子）Representatives:“yipin”beancurd(一品豆腐）gotocourtwithchild(带子上朝）boiledginkgo（诗礼银杏）SichuanCuisine四川菜系Introduction:SichuancuisineisoneofChinesefourgreatestcuisines.ItoriginatedintheSichuanprovince(todayChongqingCity),Sichuancuisineisnotonlylovedb
7、yresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavor鱼香,spicyflavor椒麻,sourandhotflavor醋椒.Coo
8、kingmethod:morethan20types,includingfried,stirfrying,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,ho
