中国八大菜系
CHINESE EIGHT REGIONAL CUISINES
The key to eat Chinese food is don’t ask what it is.
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Guangdong Cuisine
广东菜系
Cantonese are known to have an adventurous plate, able to eat many different kinds of meats and vegetables.
Sichuan Cuisine
四川菜系
Characterized by its spicy and pungent flavor, emphasize the use of chili.
Shandong Cuisine
山东菜系
Much of Shandong cuisine’s history is as old as Confucious, making it the oldest existing major cuisine in China.
Jiangsu Cuisine
江苏菜系
Zhejiang Cuisine
浙江菜系
Hunan Cuisine
湖南菜系
Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste.
Not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance.
Characterized itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
Anhui Cuisine
安徽菜系
Fujian Cuisine
福建菜系
Focus much more attention on the temperature in cooking and are good at braising and stewing.
Distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory.
CHINSES LUNAR NEW YEAR FESTIVAL
- Red pockets
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- Performance
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CHINESE FOOD 