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CHINESEFOOD,ByGroup506,ChineseCuisines,Chinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofChinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.BecauseChinaslocaldisheshavetheirowntypicaldividedintoeightregionalcuisines,thedistinctionofwhichisnowwidelyaccepted.characteristics,Chinesefoodcanbe,Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.,EightRegionalCuisines,GuangdongCuisineShandongCuisineSichuanCuisineHuaiyangCuisineZhejiangCuisineAnhuiCuisineHunanCuisineFujianCuisine,GuangdongCuisine,Tastingclean,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallyhasfowlandothermeatsthatproduceitsuniquedishes.Thebasiccookingtechniquesincluderoasting,stir-frying,sha-die,deep-frying,braising,stewingandsteaming.Steamingandstir-fryingaremostfrequentlyusedtopreservetheingredientsnaturalflavors.,SteamedSeaBass(清蒸石斑鱼）,RoastedPiglet(烤乳猪),SharkFinSoup（鱼翅汤）,ShandongCuisine,ConsistingofJinancuisine，Shandongcuisine,clean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.SoupsaregivenmuchemphasisinShandongcuisine.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,SichuanCuisine,Characterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.Pepperandpricklyasharealwaysinaccompaniment,producingthetypicalexcitingtastes.Garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechniques.,宫爆鸡丁,KungPaoChicken,MapoTofu（麻婆豆腐）,HuaiyangCuisine,HuaiyangCuisine,alsocalledJiangsuCuisine,ispopularinthelowerreachesoftheYangtzeRiver.Usingfishandcrustaceansasthemainingredients,itstressestheirfreshness.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,andsimmering.TheflavorofHuaiyangCuisineislight,freshandsweetanditspresentationisdelicatelyelegant.,StewedCrabwithClearSoup(红烧蟹清汤),Long-boiledandDry-shreddedMeat(鸡汤煮干丝),DuckTriplet(三套鸭）,CrystalMeat（水晶肉）,ZhejiangCuisine,ComprisinglocalcuisinesofHangzhou,Ningbo,andShaoxing,ZhejiangCuisineisnotgreasy.Itwinsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswiththeirmellowfragrance.HangzhouCuisineisthemostfamousoneofthethere.,SourWestLakeFish（西湖醋鱼）,LongjingShelledShrimp（龙井虾仁）,BeggarsChicken（叫花鸡）,东坡肉,AnhuiCuisine,AnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamwillbeaddedtoimprovetasteandcandiedsugaraddedtogainfreshness.,HuangshanBraisedPigeon(黄山红烧石歧项鸽),HunanCuisine,HunancuisineconsistsoflocalcuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteauareas.Itischaracterizedbythickandpungentflavors.Chili,pepperandshallotareusuallynecessitiesinthisvariation.,HotChicken（辣子鸡）,DonganChicken（东安鸡）,FujianCuisine,CombiningFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisrenownedforitschoiceseafood,beautifulcolorandmagicaltastesofsweet,sour,saltandsavory.Themostdistinctfeatureistheirpickledtaste.,BuddhaJumpingOvertheWall（佛跳墙）,SnowChicken（雪鸡）,Phoenixstail（凤凰尾虾）,THANKYOUFORYOURWATCHING,
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