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1、EatingintheAsiaGenerallyspeaking,Chinesefoodisdividedintoeightstyles,whichisknownasEightregionalCuisines(八大菜系).ThesecuisinesareAnhuicuisine、Hunancuisine、Shandongcuisine、Sichuancuisine、Cantonesecuisine、Fujiancuisine、Zhejiangcuisine、Jiangsucuisine.AnhuicuisineFeature：Anhuicui
2、sinechoosessimplematerialsandmaintainstheoriginalflavor（风味）ofthefoodsanditisknownforitsskillstocontrolthefirepower（火候）.HamstewturtleBraisedmandarinfishTaibaifishheadGroundchickenpotHunancuisineFeature:It’sevolved(逐步形成)fromthedishesofxiangjiangriver,dongtinglakeandwesternHun
3、anmountain.Itfeaturesawiderangeofmaterials.Andit’sfamousforitssourandspice.SteamedfishheadwithredpeppersOilandhotwinterbambooshootstipsDoubleflavorfishheadShandongcuisineFeature:AfterSongdynasty,shandongcuisinehadbecometherepresentativeofthe“northernfood”.AtMingandQingdynas
4、ty,Shandongcuisinehadbecomethemainimperialdishes(宫廷菜).IthadagreatimpactonBeijing,Tianjinandnortheasternfoods.Today’sShandongcuisineevolvedfromJinanandJiaodong’slocaldishes.It’sfamousforitsfreshnessandpuretaste.BraisedchickeninDezhoustyleSweetandsourcarpSichuancuisineInthela
5、teQinandearlyHanDynastyhadroughlyformedascale(规模).InTangandSongdynastyitdevelopedfast.AndinMingandQingdynasty，ithadbeenfulloffame.NowSichuanrestaurantsareallovertheworld.ChengduandChongqingdishesstandfortheauthentic(真正的)Sichuanfood.Sichuancuisine’scharacteristicsaresour,spi
6、cyFishFiletsinHotChiliOilthespicyandhotbeancurdKungPaoChickenCantonesecuisineFromwesternhandynastytherewastherecord（记载）ofcantonesecuisine,MingandQingdynasty,withthetradetotheforeigncountries,italsoinfluencedbythewesternfoods.CantonesecuisineisbasedonGuangzhou,ChaozhouandDon
7、gjiangdishes.Itisfamousforitswildanimals，suchascookingsnakes,dogs,catsandsoon.FriedshrimpmeatRoastedsucklingpigFujiancuisineFujiancuisineisoriginatedfromMinhou(闽侯县）,Fujian.ItdevelopedfromFuzhou,QuanzhouandXiamendishes.Thiscuisinehasbeautifulcolors,tastesfresh.AsFujianisloca
8、tedinthesoutheastcoast,ithasmanykindsofseafood,soseafoodbecomethemainmaterialsofit
