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1、AbiteofChinaThewaysofcookingBoil煮Stew炖Braise烧pan-fry煎stir-fry/salute炒quick-fry爆deep-fry炸Roast烤Steam蒸ChinesecuisinesChinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofChinesefoods,eachwithquitedifferent,butfantasticandmouthwateringflavors.BecauseChina'slocaldishesha
2、vetheirowntypicalcharacteristics,Chinesefoodcanbedividedintoeightregional,cuisines,thedistinctionofwhichisnowwidelyaccepted.EightregionalcuisinesGuangdongcuisineShandongcuisineSichuancuisineHuauyangcuisineZhejiangcuisineAnhuicuisineHunancuisineFujiancuisine菜系口味鲁菜咸、鲜川菜麻辣苏菜甜、黄酒味粤菜原汁原味、鲜、清淡闽菜
3、咸甜（南部）、香辣（北部）浙菜鲜、荤油味、黄酒味、甜湘菜辣、腊徽菜酱香味浓Guangdongcuisinetastingclean,light,crispandfresh,Guangdongcuisine,familiartowesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.Thebasiccookingtechniquesincluderoasting,stirfrying,sauteing,deep-fryingbraisingStewwingandsteaming.Steamingands
4、tir-fryingaremostfrequentlyusetopreservetheingredients'naturalflavorsSteamedSeaBassroastsdpigletSichuanCuisineCharacterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.Pepperandpricklyasharealwaysinaccompaniment,producingthetypicalexcitingtastes.Ga
5、rlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechniques.KungPaoChickenMapoTofu（麻婆豆腐）HuaiyangCuisineHuaiyangCuisine,alsocalledJiangsuCuisine,ispopular
6、inthelowerreachesoftheYangtzeRiver.Usingfishandcrustaceansasthemainingredients,itstressestheirfreshness.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,andsimmering.TheflavorofHuaiyangCuisineislight,fr
7、eshandsweetanditspresentationisdelicatelyelegant.StewedCrabwithClearSoup(红烧蟹清汤)DuckTriplet(三套鸭）ZhejiangCuisineComprisinglocalcuisinesofHangzhou,Ningbo,andShaoxing,ZhejiangCuisineisnotgreasy.Itwinsitsreputationforfreshness,tenderness,softness,andsmoothnessofits
