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CHINESE FOOD,Chinese Cuisines,China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because Chinas local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted.,Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.,Eight Regional Cuisines,Guangdong Cuisine Shandong Cuisine Sichuan Cuisine Huaiyang Cuisine Zhejiang Cuisine Anhui Cuisine Hunan Cuisine Fujian Cuisine,Guangdong Cuisine,Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients natural flavors.,Steamed Sea Bass (清蒸石斑鱼）,Roasted Piglet(烤乳猪),Shark Fin Soup （鱼翅汤）,Shandong Cuisine,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong.,红烧肘子(braised pork joint),Yellow River Carp in Sweet and Sour Sauce （糖醋黄河鲤鱼）,九转大肠( roasted pork intestine),Sichuan Cuisine,Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompaniment, producing the typical exciting tastes. Garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking techniques.,回锅肉 (Double cooked pork belly , Sichuan style),鱼香肉丝(fish flavored pork slices),一品熊掌(bears-paw) 干烧鱼翅 (Dry-fried Shark Fin),宫爆鸡丁,Kung Pao Chicken,Mapo Tofu（麻婆豆腐）,Huaiyang Cuisine,Huaiyang Cuisine, also called Jiangsu Cuisine, is popular in the lower reaches of the Yangtze River. Using fish and crustaceans as the main ingredients, it stresses their freshness. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, and simmering. The flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.,Stewed Crab with Clear Soup (红烧蟹清汤),Long-boiled and Dry-shredded Meat(鸡汤煮干丝),Duck Triplet(三套鸭）,Crystal Meat（水晶肉）,Zhejiang Cuisine,Comprising local cuisines of Hangzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not greasy. It wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mellow fragrance. Hangzhou Cuisine is the most famous one of the there.,Sour West Lake Fish（西湖醋鱼）,（龙井虾仁）Long jing Shelled Shrimp,Beggars Chicken （叫花鸡）,东坡肉(Braist Dongpo Pork),Anhui Cuisine,Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness.,红烧果子狸 (Paguma larvata) 火腿炖甲鱼(Braised turtle with ham ),符离集烧鸡(Fuli Rosted Chicken),(黄山红烧石歧项鸽)Huangshan Braised Pigeon,蜜汁红芋( Red Taro in Honey),Hunan Cuisine,Hunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation.,Hot Chicken（辣子鸡）,冰糖湘莲(Lotus Seedpod with Crystal Sugar ),腊味合蒸( Steamed Multiple Preserved Hams),Dongan Chicken（东安鸡）,Fujian Cuisine,Combining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their “pickled taste.“,Buddha Jumping Over the Wall（佛跳墙）,Snow Chicken（雪鸡）,Phoenix- tailed Prawns（凤尾虾）,醉糟鸡(Drunken chicken),太极明虾球(Tai Chi Ming Shrimp),THANK YOU FOR YOUR WATCHING,
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