China s Eight Major Cuisines,Group Four:张卉卿、李冰心、李雪、王皓,China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.,China s Eight Major Cuisines No. 1 Sichuan Cuisines No. 2 Guangdong Cuisines No. 3 Shandong Cuisines No. 4 Jiangsu Cuisines No. 5 Zhejiang Cuisines No. 6 Fujian cuisines No. 7 Hunan Cuisines No. 8 Anhui Cuisines,No. 1 Sichuan Cuisine,Sichuan Cuisine,is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes.,1) Prepared with a wide variety of ingredients.2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste.3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising.,Pockmarked bean curd（麻婆豆腐）,Pork shreds with fishy flavour（鱼香肉丝）,Translucent beef slices (灯影牛肉) It is transparent red and tastes spicy and frensh.,Dong po pork (东坡肉) “洗净锅,少著水,柴头罨烟馅不起。待他自熟莫催他,火候足时他自美。”- 苏东坡猪肉颂,No. 2 Guangdong Cuisine,Pay attention to quality and taste, taste is light, makes every effort to clear and bright, light and beautiful Qing, fresh, tender, bright, smooth, fragrant. Seasonings in acid, sweet, bitter, hot, salty. This is the so-called five LiuWei AIDS,Guangzhou wenchang chicken,Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Guangdong chefs also pay much attention to the artistic presentation of dishes.,Roasted sucking pig,Steamed turtle with chives sauce,Huangpu scrambled eggs 黄埔炒蛋,Tastily cow pill （爽口牛丸）,No. 3 Shandong Cuisine,With minced meat sea cucumber 肉末辽参,Consisting of Jinan cuisine and Jiaodong cuisine,Shan dong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually.,Birds nest in a clear soup （清汤燕窝）,Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.,Dezhou grilled chicken（炙鸡）,Quick-boiled clam （龙凤酸辣汤）,Taihu icefish （太湖银鱼）,No. 4 Jiangsu Cuisine,Thus boiled crab flour 清炖蟹粉狮子头,Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials.,Fresh moderately salty, XiShang five Michael essien, five and worship, clear and not light, thick and not muddy Notice to maintain authentic, design and color is fine, seasonal ShiXian, sweet salty moderate, crisp lousy delicious, pure and fresh and Yu beauty,Pot chicken,Farewell myconcubine (霸王别姬)It is also called Dragon meets Phoenixand has 600years history.,The squirrel GuiYu （松鼠桂鱼）It tastes sweet and sour,No. 5 Zhejiang Cuisine,Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.,Candied irrigation lotus root （蜜汁罐藕）,LongJing shrimp （龙井虾仁）,Watermelon chickenLow fat and easy with frensh summer flavours.,Bright colours, tasty smooth and delicate, soft fresh and crisp, the dishes small and exquisite, clear pretty beautiful,Shelled shrimps with dragon well tea leaves,No. 6 Fujian cuisine,Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, FujianCuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their pickled taste.,Fo jump a wall （佛跳墙）,Sour and sweet and delicious; Flavour partial light Fine material, the knife labor rigorous; Pay attention to the heat, and pay attention to the soup; Happy event with seasoning, the taste is changeable,Litchi flesh(荔枝肉),Chopped white HeTianJi （白斩河田鸡）,Really tofu pill 真心豆腐,Tai chi poi 太极芋泥,West lake vinegar fish西湖醋鱼,JianOu cured-dry duck建瓯板鸭,No.7 Hunan Cuisine,Hunan cuisine has a history of more than 2000 years .Hunan cuisine has assimilated a variety of local forms ,eventually evolving into its own style . It contains 4000 dishes now, among which over 300 dishes are very notable.,Rock sugar XiangLian 冰糖湘莲,Oil heavy lubricious strong, with the benefit, and to pay attention to the delicious, acid, tender, especially in heat food and wax is famous for its food,WaKuai fish,LaWei and steamed,Merchant panlong eel,Chop bell pepper fish head,Chrysanthemum （菊花鱼）,Anhui cuisine, one of the most famous cuisines in China , features the local