Chinese food

For most foreigners, “Chinese food” usually implies a lot of deep-fried, strong-flavored and gre asy dishes that all taste similar. However, for Chinese people, “Chinese food” is a concept as us eless as “German beer,” because, like Chinese culture in general, Chinese food is extremely div erse. China covers a large territory and has many nationalities; hence there is a wide variety of Chi nese foods, each with quite different but fantastic and mouthwatering flavors. Because China's loc al 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 Beiji ng Cuisine and Shanghai Cuisine.

对于大多数外国人，“中国菜”通常意味着很多油炸，浓厚的风味和油腻的菜，味道都相似。然而，对中国人而言，“中国菜”是一个概念，无用的“德国啤酒，“因为，像一般的中华文化，中国的食品是非常多样的。中国地域辽阔，民族众多；因此，有一个中国食品种类繁多，各有不同，但美妙和令人垂涎的美味。因为中国地方菜肴各具特色，中国菜分为八大菜系，其区别是现在被广泛接受的。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。 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 ar e frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasi s in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste stron g. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light taste.

Typical menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour Sauce

山东菜

由济南菜和胶东菜，山东菜，干净，纯洁而不油腻，以其香，鲜重，脆、嫩。洋葱和大蒜是常用的调料，山东菜味道辛辣的。汤中给出了山东菜的重视。薄汤是清晰而新鲜奶油汤厚、味浓的。济南厨师擅长炸，烤，炒炒，胶东厨师和烹饪海鲜的鲜淡而著名。

典型的菜单项：王府清汤官燕；糖醋黄河鲤鱼

Sichuan Cuisine

Sichuan Cuisine, known more commonly in the West as “Szechuan,” is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavors, Sichuan cuisine, wit h a myriad of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompani ment, producing the typical exciting tastes. Garlic, ginger and fermented soybean are also used in t he cooking process. Wild vegetables and meats such as are often chosen as ingredients, while fryin g, frying without oil, pickling and braising are used as basic cooking techniques. It can be said th at one who doesn't experience Sichuan food has never reached China.

Typical menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; Water-Boiled Fish; Tasty and Sp icy Crab; Twice Cooked Pork; Mapo Tofu

四川菜

四川菜，在西方通常被称为“四川，”是一个在世界上最著名的中国菜系。具有辛辣和刺激性的味道，四川菜，有多种口味，着重使用红辣椒。辣椒和花椒，总是在伴奏，产生典型的刺激的味道。大蒜，姜和豆豉也被应用在烹饪过程中。野生蔬菜和肉类，如经常选择的成分，而油炸，油炸无油，腌制和文火炖煮作为基本的烹饪技巧。

可以说，一个不体验四川食品从未到达中国。

典型的菜单项：火锅；熏鸭；宫保鸡丁；水煮鱼；可口、香辣蟹；回锅肉；麻婆豆腐