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1、traditionnalchinese cuisineWhatagoodChinesefoodcanberoughlydividedintoeightregionalcuisines：AnhuiJiangsuFujianGuangdongSichuanShandongZhejiangHunanChinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor
2、.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.中国地域辽阔，民族众多，因此各种中国饮
3、食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。EightregionalcuisinesinchinaVariousChineseDishesEightCuisines闽菜FujianCuisine川菜SichuanCuisine粤菜CantoneseCuisine苏菜JiangsuCuisine鲁菜ShandongCuisine浙菜ZheJiangCuisine徽菜AnhuiCuisine湘菜Hunan
4、cuisineSichuanCuisineSichuancuisineisfamousforitshotandspicydishes.TheclimateinSichuanandChongqinisveryhumidallthroughtheyear,thenpeoplethereliketokeepthedampoutbyeatingheavilyspicedfood.Hotchilli,wildpepperandgingeraretheever-presentingredients.chilli辣椒粉spiced含香料的peppe
5、r胡椒粉ginger姜SichuanCuisineSichuanCuisineSichuanCuisine粤菜Cantonesefood(广东菜系)Longago,GuangdonghasbeenthefarthestendofChinaandlackofallsupportfromtherulersCantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.18-19thcentury,immigrantsspreadovertheworldand
6、setupmanyCantoneserestaurants.Nowadays,mostChineserestaurantsoverseasservemainlyCantonesefood.Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.Freshestandqualityingredientsarecrucial.Spicesshouldbeusedi
7、nmodestamountstoavoidoverwhelmingtheflavorsoftheprimaryingredients.Garlic,chives,gingerandcorianderleavesaremainspices.粤菜GuangdongCuisineGuangdongCuisineShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyits
8、emphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishesta
