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1、CHINESEFOODByGroup506ChineseCuisinesChinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofChinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.BecauseChina'slocaldisheshavetheirowntypicaldividedintoeightregionalcuisines,thedistinctionofwhichisnowwidel
2、yaccepted.characteristics,ChinesefoodcanbeCertainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.EightRegionalCuisinesGuangdongCuisineShandongCuisineSichuanCuisineHuaiyangCuisineZhejiangCuisineAnhuiCuisineHunanCuisineFujianCuisineGuangdongCuisineTasting
3、clean,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.Thebasiccookingtechniquesincluderoasting,stir-frying,sha-die,deep-frying,braising,stewingandsteaming.Steamingandstir-fryingaremostfrequentlyusedtopreservetheingredients'natu
4、ralflavors.SteamedSeaBass(清蒸石斑鱼）RoastedPiglet(烤乳猪)SharkFinSoup（鱼翅汤）ShandongCuisineConsistingofJinancuisine，Shandongcuisine,clean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.S
5、oupsaregivenmuchemphasisinShandongcuisine.Thinsoupsareclearandfreshwhilecreamysoupsarethickandtastestrong.红烧肘子（porklegbraisedinbrownsauce）YellowRiverCarpinSweetandSourSauce（糖酥黄河鲤鱼）糖醋软熘黄河鲤鱼)九转大肠SichuanCuisineCharacterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasiz
6、estheuseofchili.Pepperandpricklyasharealwaysinaccompaniment,producingthetypicalexcitingtastes.Garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechnique
7、s.宫爆鸡丁KungPaoChickenMapoTofu（麻婆豆腐）HuaiyangCuisineHuaiyangCuisine,alsocalledJiangsuCuisine,ispopularinthelowerreachesoftheYangtzeRiver.Usingfishandcrustaceansasthemainingredients,itstressestheirfreshness.Itscarvingtechniquesaredelicate,ofwhichthemeloncarv
