Dongpo
pork
Diced chicken with peanuts
CHINESE
FOOD

MINAN NORMAL UNIVERSITY WANGJINGJING
Chinese
Cuisines
• Chinese covers a large territory and has many nationalities ;hence there is a wide varity of Chinese foods, each with quite different but fantastic and mouthwatering flavors.Because China’s local dishes have their own typaical characteristics,Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted.
Chili----fried chicken cubes
Steamed fish head with pickled chilis
The cusine
• Also known as Xiang cuisine , Hunan food is known to be just as hot as Sichuan ,minus the numbing quality. Locals are partial to smoked and cured meats in their dishs.
Beef
noodles
Hand ----grabbed lamb
The local style of cooking lamb is to boil it in plain water,which brings out the the maximum tenderness of the meat. The meat is then eaten by hand, with diners grabbing and pulling pieces of the meat off the bone.
Squirrel---like mandarin fish
Buddha jumps over the wall
Steamed cold noodles
Fried sweet and sour pork
• SweetLily Tremella almond soup and sour carp（糖醋鲤鱼）.Celery speculation Lily（西芹炒白合）.Hong Shaorou（红烧肉）.Lily Tremella almond soup（银耳杏仁百合汤）.