Chinese Food

⒋ Fujian Cuisine 福建菜系
⒌ Jiangsu Cuisine 江苏菜系
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach（下游） of the Yangtze River （淮阳湖）. Aquatics（水产） as the main ingredients（原 料）, it stresses the freshness of materials. Its carving （雕刻） techniques are delicate（珍贵）, of which the melon carving（瓜雕） technique is especially well known. Cooking techniques consist of stewing（炖）, braising（文 火炖煮）, roasting（烤）, simmering（煨）, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance（雅）. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous（精细 的） preparation methodology, and its not-too-spicy（不 辣）, not-too-bland（不温） taste.The cuisine also varies throughout the year because of the climate. If the flavor is strong, it isn't too heavy; if light, not too bland.
⒊ Guangdong Cuisine 广东菜系
⒋ Fujian Cuisine 福建菜系
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 （酸）, salty and savory（香）. The most distinct features are their "pickled taste" （卤味）.
⒈ Shandong Cuisine 山东菜系
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure（清淡） and not greasy （油腻）, is characterized by its emphasis on aroma （香）, freshness（鲜）, crispness（酥） and tenderness （软）. Shallot（青葱） and garlic（大蒜） are usually used as seasonings（调料），so Shangdong dishes tastes pungent（辣） usually. Soups are given much emphasis in Shangdong dishes. Thin soup（清汤） features clear and fresh while creamy soup（油汤） looks thick and tastes strong. Jinan cuisine is adapt at（擅长） deepfrying（炸）, grilling（烤）, frying（煎） and stirfrying（炒） while Jiaodong division is famous for cooking seafood with fresh and light taste.
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Chinese Food
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Catalogue
Story 1 Chinese Traditional Staple Food Story 2 Chinese Characteristic Cuisine Story 3 Chinese Festival Food
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Chinese Traditional Staple Food 中国传统主食
Next I will give the introduction of various noodles in china.
⒉ noodles（面条）
Wuhan hot noodles 武汉热干面
Beijing noodles 北京杂酱面
⒉ noodles（面条）
Shanxi Sliced Noodles 山西刀削面
⒉ Sichuan Cuisine 四川菜系
⒊ Guangdong Cuisine 广东菜系
It originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong,so it is perhaps the most widely available Chinese regional cuisine outside of China.Many vegetables originate from other parts of the world.It doesn't use much spice（辣椒）, bringing out the natural flavor of the vegetables and meats.Tasting clear（清）, light（淡）, crisp（脆） and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors（猛禽） and beasts（走 兽） to produce originative dishes. Its basic cooking techniques include roasting（烤）, stir-frying（炒）, sauteing（煸）, deep-frying, braising（文火炖煮）, stewing （炖） and steaming（蒸）. Among them steaming and stirfrying are more commonly applied to preserve the natural flavor.
Chinese food can be roughly divided into eight regional cuisines（菜系） ：
Hale Waihona Puke Baidu
Shandong Cuisine Guangdong Cuisine Jiangsu Cuisine Hunan cuisine
Sichuan Cuisine Fujian Cuisine ZheJiangCuisine Anhui Cuisine
⒈ rice （米饭）
Rice is the most common staple food（主食） in china. Different areas have different type of rice ,it tastes different .
Cooking method : boiling steaming（蒸） stir-frying（炒）
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Chinese Characteristic Cuisine 中国特色美食
Eight Regional Cuisines
China covers a large territory（领土） and has many nationalities, hence（因此） a variety of Chinese food with different but fantastic and mouthwatering（令人垂涎的） flavor（味道）.
Henan Xiaoji Stewed Noodles 河南烩面
⒉ noodles（面条）
Lanzhou Ramen 兰州拉面
Hangzhou Pian Er Chuan 杭州片儿川
⒉ noodles（面条）
Kunshan Aozao Noodles 昆山奥灶面
Zhenjiang Pot Cover Noodles 镇江锅盖面
⒈ rice （米饭）
Porridge
fried rice
⒉ noodles（面条）
Noodles is a very old food and it originated in china,has a long history.As a staple food（主食） ,it usually used in northeast. Also noodles have many different cooking methods. Every kind of noodle may tastes differrent.
⒉ noodles（面条）
Sichuan Spicy Dandan Noodles 四川担担面
Jilin Yanji Cold Noodles 吉林延吉冷面
⒊ Dumplings （饺子）
Jiaozi is a very common food in the north part of China .When the Chinese new year comes, almost every Chinese family will eat jiaozi, because the pronunciation （发音） of jiaozi can express a very good meaning, which both means the happy get-together of family members and connection of the new year and the past old year.Jiaozi can be made into many shapes, the stuffs inside are also various.
⒈ Shandong Cuisine 山东菜系
⒉ Sichuan Cuisine 四川菜系
Sichuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy(香) and pungent（辣） flavor, Sichuan cuisine, prolific of tastes （味道多变）, emphasizes on the use of chili（红辣椒）. Pepper（青椒） and prickly ash（花椒） also never fail to accompany, producing typical exciting tastes. Besides, garlic（大蒜）, ginger（姜） and fermented soybean（豆豉） are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients（原料）, while frying（油炸）, frying without oil（无油炸）, pickling （腌制） and braising（文火炖煮） are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.
⒋ Steamed buns （馒头）
Steamed buns made of by flour,there is no stuffing in it .
It taste a little sweet or light.
⒌ Steamed stuffed bun （包子）
The different buns contain different stuffing. For example, soup dumpling(汤包）， red bean paste（面团）, vegetables, pork, beefs. So their tastes are different.