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1、CHINESEFOODChineseCuisinesChinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofChinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.BecauseChina'slocaldisheshavetheirowntypicalcharacteristics,Chinesefoodcanbedivid
2、edintoeightregionalcuisines,thedistinctionofwhichisnowwidelyaccepted.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.EightRegionalCuisinesGuangdongCuisineShandongCuisineSichuanCuisineHuaiyangCuisineZhejiangCui
3、sineAnhuiCuisineHunanCuisineFujianCuisineGuangdongCuisineTastingclean,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.Thebasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-fryin
4、g,braising,stewingandsteaming.Steamingandstir-fryingaremostfrequentlyusedtopreservetheingredients'naturalflavors.SteamedSeaBass(清蒸石斑鱼)RoastedPiglet(烤乳猪)SharkFinSoup(鱼翅汤)ShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clean,purea
5、ndnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.SoupsaregivenmuchemphasisinShandongcuisine.Thinsoupsareclearandfreshwhilecreamysoupsarethickandtas
6、testrong.红烧肘子(braisedporkjoint)YellowRiverCarpinSweetandSourSauce(糖醋黄河鲤鱼)九转大肠(roastedporkintestine)SichuanCuisineCharacterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.Pepperandpricklyasharealwaysinaccompanime
7、nt,producingthetypicalexcitingtastes.Garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechniques.回锅肉(Doublecookedpo
8、rkbelly,Sichuanstyle)鱼香肉丝(fish flavored pork slices)一品熊掌(bear's-paw)干烧鱼翅(Dry-friedSharkFin)宫爆鸡丁KungPaoChickenMapoTofu(麻婆豆腐)HuaiyangCuisineHuaiyangCuisine,alsocalledJiangsuCuisine,ispopularinthelowerreachesoftheYangtzeRiver