1、 China covers a large territory and has many nationalities,hence a variety of Chinese food with different but fantastic and mouthwatering flavor.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎 Chinese food can be roughly divided into eight regional cuisines：中国饮食可以大致分为八大地方菜系：Shandong Cuisine山东菜系 Sichuan Cuisine四川
2、菜系Cantonese food 广东菜系Fujian Cuisine福建菜系 Jiangsu Cuisine江苏菜系ZheJiangCuisine浙江菜系Hunan cuisine湖南菜系 Anhui Cuisine安徽菜系Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius.And much of Shandong cuisines history is as old as Confucious himself,making it the oldest existi
3、ng major cuisine in China.山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。Consisting of Jinan cuisine and Jiaodong cuisine,Shandong cuisine,clear,pure and not greasy,is characterized by its emphasis on aroma,freshness,crispness and tenderness.Shallot and garlic are usually used as sea
4、sonings so Shangdong dishes tastes pungent usually.Soups are given much emphasis in Shangdong dishes.Thin soup features clear and fresh while creamy soup looks thick and tastes strong.Jinan cuisine is adept at deep-frying,grilling,frying and stir-frying while Jiaodong division is famous for cooking
5、seafood with fresh and light taste.山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。Sichuan Cuisine,known often in the West as Szechuan Cuisine,is one of the most famous Chinese cuisines in the world.Characterized by its spicy
6、 and pungent flavor,Sichuan cuisine,prolific of tastes,emphasizes on the use of chili.Pepper and prickly ash also never fail to accompany,producing typical exciting tastes.Besides,garlic,ginger and fermented soybean are also used in the cooking process.Wild vegetables and animals are usually chosen
7、as ingredients,while frying,frying without oil,pickling and braising are applied as basic cooking techniques.It cannot be said that one who does not experience Sichuan food ever reaches China.四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和prickly ash，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原
8、料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。Chili peppers and prickly ash are used in many dishes,giving it a distinctively spicy taste,called ma in Chinese.It often leaves a slight numb sensation in the mouth.红绿辣椒被用在许多菜肴中，带来特别的辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉。Cantonese food originates from Guangdong,the sou
9、thernmost province in China.The majority of overseas Chinese people are from Guangdong（Canton）so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.广东菜源自于中国最南部的省份广东省。大多数华侨来自广东，因此广东菜也许是国外最广泛的中国地方菜系。Cantonese are known to have an adventurous palate,able to eat man
10、y different kinds of meats and vegetables.In fact,people in Northern China often say that Cantonese people will eat anything that flies except airplanes,anything that moves on the ground except trains,and anything that moves in the water except boats.广东人热衷于尝试用各种不同的肉类和蔬菜。事实上，中国北方人常说，广东人吃天上飞的，除了飞机；地上爬
11、的，除了火车；水里游的，除了船儿。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
12、别的是它的“卤味”。Jiangsu Cuisine,also called Huaiyang Cuisine,is popular in the lower reach of the Yangtze River.Aquatics as the main ingredients,it stresses the freshness of materials.Its carving techniques are delicate,of which the melon carving technique is especially well known.Cooking techniques consi
13、st of stewing,braising,roasting,simmering,etc.江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵，其中瓜雕尤其著名。Jiangsu cuisine is well known for its careful selection of ingredients,its meticulous preparation methodology,and its not-too-spicy,not-too-bland taste.Since the seasons vary in climate considerabl
14、y in Jiangsu,the cuisine also varies throughout the year.If the flavor is strong,it isnt too heavy;if light,not too bland.淮阳菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而出名。因为江苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不重，淡而不温。Comprising local cuisines of Hangzhou,Ningbo and Shaoxing,Zhejiang Cuisine,not greasy,wins its re
15、putation 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。Hunan cuisine consists of local Cuisines of Xiangjiang Region,Dongting Lake and Xiangxi coteau.It c
16、haracterizes 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。
