China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.
Chinese food can be roughly divided into eight regional cuisines ：
?One of the oldest cuisines in China, with a history of 2,500 years. ?Originates from Confucius family banquet, then adopted by imperial kitchen. ? Lu cai has great influence in north China and has become the representative of North China cuisines
?Specializes in seafood like prawns, sea cucumber, flounder ?Also emphasize on soup gravy ?Traditional luxury royal banquet
专营海鲜,如虾、海参、小比目鱼 还强调汤肉汁 传统的豪华皇家宴会
Dezhou grilled chicken 炙鸡（德州扒鸡） Lotus flower and shrimp 青辣椒镶虾 Scallion flavoured sea cucumbers 葱烧海参
2000 years of history but gained popularity all over China after 1980’s Characterized in hot and numbing taste because using a lot of peppercorns and spices. Now it is one of the fastest growing cuisines in the world. Learn from other cuisines and cook in its own style
Beef and fish are most popular Now making more and more seafood due to the influence of Cantonese food Most famous one is “hot and spicy crab”
牛肉和鱼是最受欢迎的 现在由于使越来越多的海鲜的影响,广 东菜 最著名的一个是“辛辣的蟹”
Chicken cubes with peanuts 宫保鸡丁 Fish-Flavored Shredded Pork 鱼香肉丝 Pockmarked bean curd 麻婆豆腐
Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects. 18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.
?Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. ?Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients. ?Garlic, chives, ginger and coriander leaves are main spices.
大 分应 新 关 粤 蒜 。采 鲜 肉 菜 用配、了 韭 适 鸡 菜 度料脚几 、 的是、乎 姜 达至鸭所 和 避关鸭有 芫 免重舌的 荽 让要、食 叶 口的蛇用 主 味。、肉 要 的质和类 香 主量蜗包 料 要香牛括 。 成料。机
pork in sweet and sour sauce 咕佬肉 golden roasted suckling pig 烧乳猪 Fricassee three kinds of snakes and cat 三蛇龙虎凤大会
1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensiv
e and luxury. Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes
? Santao Duck 三套鸭 ? squirrel-shaped mandarin fish
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste". 福建菜系由福州菜，泉 州菜，厦门菜组成，以 其精选的海鲜，漂亮的 色泽，甜，酸，咸和香 的味道而出名。最特别 的是它的“卤味”。
Boiled whole chicken 清炖全鸡 Spicy Fried HaiGuaZi 辣炒海瓜子 Stir-fried asparagus 清炒芦笋 Lianrong sesame ball 莲蓉芝麻 球
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.
浙江菜系由杭州菜，宁波菜，绍兴菜， 组成，不油腻，以其菜肴的鲜，柔，滑， 香而闻名。杭州菜是这三者中最出名的 一个。
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain 安徽厨师注重于烹饪的温 度，擅长煨炖。通常会加 入火腿和方糖来改善菜肴 的味道。
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
湖南菜系由湘江地区，洞亭湖和湘西的地 方菜肴组成。它以其极辣的味道为特色。 红辣椒，青辣椒和青葱在这一菜系中的必 备品