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1、Chinesefood--EightMainRegionalCuisinesFolkhasasaying:“Foodispeople'sgodtasteisfood'sgod”Chinesecuisinehasbecomewidespreadinmanypartsoftheworld-fromEastAsiatoNorthAmerica,AustraliatoWestEurope.RegionalculturaldifferencesvarygreatlyamongthedifferentregionsofChina,g
2、ivingrisetothedifferentstylesoffood.Thereareeightmainregionalcuisines:AnhuiGuangdongFujianHunanJiangsuShandongSichuanZhejiangAnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimproveta
3、steandsugarcandyaddedtogain.Braisedturtlewithham火腿燉甲魚Crispporkwithpinenuts松仁排骨GuangdongCuisineTastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesraptorsandbeaststoproduceoriginativedishes.Itsbasiccookingtechniquesincluderoasting,
4、stir-frying,sauteing,deep-frying,braising,stewingandsteaming.Amongthemsteamingandstir-fryingaremorecommonlyappliedtopreservethenaturalflavor.Guangdongchefsalsopaymuchattentiontotheartisticpresentationofdishes.Porkwithsaltedvegetable梅菜扣肉Roastedcrispysucklingpig脆皮乳
5、豬FujianCuisineBuddhajumpingoverthewall佛跳墻ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste".Dongbidragonpea
6、rl東壁龍珠HunanCuisineBraiseddriedporkwithslices板栗紅燒肉DongAnzichicken東安子雞HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.JiangsuCu
7、isineJiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.TheflavorofHuaiyangCuisineislight,freshandswee
8、tandwithdelicateelegance.Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,anditsnot-too-spicy,not-too-blandtast
