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1、ABiteofChinaabiteofChinaAreyouhungry?Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodhasdifferentbutfantasticandmouthwateringflavor.中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎?！hinesefoodcanberoughlydividedintofourregionalcuisines：中國飲食可以大致分為四大地方菜系：Sh
2、andongCuisine山東菜系SichuanCuisine四川菜系CantoneseCuisine廣東菜系JiangsuCuisine江蘇菜系1.ShandongCuisine山東菜系Introduction:Shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itisfamousfortherepresentativeofnorthernchinacuisine.Development:Shandongcuisineoriginatedi
3、ntheQIandLuareasinspring-autumnandwarringstatesperiodandformedintheQinandHandynasties.AftertheSongdynasty,ShangdongcuisinehasbecometherepresentativeofNorthernChinacuisine.Factions（派別）:Jinanstyledishes,Jiaodongstyledishes,ConfuciusstyledishesBraisedshrimp油燜基圍蝦Braisedinte
4、stine九轉(zhuǎn)大腸Sweetandsourcabbage醋溜白菜JinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,burnFeatures:clear,fresh,crisp,tenderRepresentatives:brothassorted(清湯什錦）milksoupofcattail(奶湯蒲菜）sweetandsourcarp(糖醋鯉魚）JiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoo
5、dFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黃菜）Soft-friedmeatballswithsugar（雪花肉丸子）Soft-Friedporkfilet（軟炸里脊）ConfuciusstyledishesKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbu
6、tisfinelyminced(食不厭精，膾不厭細(xì)—孔子）Representatives:“yipin”beancurd(一品豆腐）gotocourtwithchild(帶子上朝）boiledginkgo（詩禮銀杏）SichuanCuisine四川菜系Introduction:SichuancuisineisoneofChinesefourgreatestcuisines.ItoriginatedintheSichuanprovince(todayChongqingCity),Sichuancuisineisnotonlylovedb
7、yresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavor魚香,spicyflavor椒麻,sourandhotflavor醋椒.Coo
8、kingmethod:morethan20types,includingfried,stirfrying,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,ho
