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白切鸡
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糖醋咕噜肉
Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light（淡）, crisp（酥）and fresh（鲜）.
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Eight Regional Cuisines
鲁菜 Shandong Cuisine 川菜 Sichuan Cuisine 粤菜 Cantonese Cuisine 闽菜 Fujian Cuisine
苏菜 Jiangsu Cuisine
浙菜 Zhejiang Cuisine
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九转大肠
油焖大虾
糖醋鲤鱼
Logo Sichuan Cuisine
in hot and numbing taste because using a lot of peppercorns（花椒） and spices（香料）. Now it is one of the fastest growing cuisines in the world.
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A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis（重点）on freshness, aroma（香）, and crispness（酥）. ● Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying . （炸、烤、煎、炒） ● Jiaodong division is famous for cooking seafood with fresh and light taste.
腊味合蒸
剁椒鱼头ui Cuisine
腐乳鸡
香菇板栗
火腿炖甲鱼
Anhui Cuisine focuses on cooking temperature, braising(炖) , and stewing（蒸） . Hams （火腿）are used to improve taste and sugar candy for freshness.
狮子头
霸王别姬
松鼠鳜鱼
Logo Zhejiang Cuisine
东坡肉
叫花鸡
西湖醋鱼
Made up of Hangzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow.（鲜、柔、滑）
hot pots（火锅） is the most famous hot pots in the world, especially the mandarin duck hot pot(鸳鸯火锅)
● Sichuan
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Sichuan, both spicy and pungent（香辣）, is one of the most famous Chinese cuisines in the world.
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霸王别姬 Farewell to my concubine 松鼠鳜鱼 Sweet and sour mandarin fish 东坡肉 Braised Dongpo Pork 叫花鸡 Beggars Chicken 西湖醋鱼 Steamed grass carp in vvinegar gravy 腊味合蒸 Mixed cured meat 剁椒鱼头 Steamed fish head with diced hot red peppers 红烧猪蹄 Braised pork trotter with soya sauce 腐乳鸡 Fermented bean curd chicken 香菇板栗 Mushrooms chestnut 火腿炖甲鱼 Ham stewed turtle
Logo Jiangsu Cuisine
Also called Huaiyang, Jiangsu uses seafood as its main ingredient（原料） and is known for carving techniques and a light, fresh and sweet flavor.
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九转大肠 Braised Intestines in Brown Sauce 糖醋鲤鱼 Sweet and sour carp 油焖大虾 Braised shrimp 鱼香肉丝 Fish flavored shredded pork with garlic sauce 麻婆豆腐 Mapo Tofu 宫保鸡丁 Kung Pao Chicken 东坡肘子 Braised Dongpo Pork Hock with Brown Sauce 白切鸡 Boiled Chicken with Sauce 糖醋咕噜肉 Sweet and Sour Pork with Fat 佛跳墙 Monk Jumps over Wall 醉排骨 Spare Ribs in Wine Sauce 狮子头 Stewed pork ball in brown sauce
佛 跳 墙
醉 排 骨
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, distinguished for its choice of seafood, beautiful color and magic taste . Flavour: sweet, sour, salty and savory( 香 辣 的 ) . The most distinct features are their “pickled taste”(卤味) .
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鱼香肉丝
麻婆豆腐
宫保鸡丁
东坡肘子
Logo Cantonese Cuisine Guangdong cuisine is formed from west Han dynasty, Guangdong cuisine learn from the south cooking methods. Guangdong cuisine becomes one of the most famous cuisines in China.
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Chinese Cuisine
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Chinese cuisine（菜系） includes a variety of different flavors due to China's vast territory and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines.
湘菜 Hunan Cuisine
徽菜 Anhui Cuisine
Logo Shandong Cuisine
One of the oldest cuisines in China, with a history of 2,500 years. Shandong Cuisine originates from Confucius’ family, then adopted by imperial （ 至 高 无 上 的 ） kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines.
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Hunan cuisine
Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili pepper（红辣椒） and shallot（葱） ，characterized by its spicy and pungent （麻辣）flavor.