name :-尼康司. Chinese cuisines. Student id :- 20196019095. 

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China’s Eight cuisines. Anhui (Hui). Cantonese (Yu). 

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China's Eight Cuisines Map
Anhui cuisine
salty, light, dietetic nourishing
Sichuan cuisine
hot, spicy, mouth-numbing
Chengdu
—eChongqing
Jinan
efei
Nanji
Hangz
Hunan cuisi
Xiamen
hot, spicy, salty
Guangzho
g Kong
Shandong cuisine
umami, salty, sweet and sour
Jiangsu cuisine
umami, mild, original
Zhejiang cuisine
light, fresh, original
Fujian cuisine
light, fresh, healthy
Cantonese cuisine
mild, fresh, natural

Sichuan Cuisine. English Names: Sichuan cuisine, Szechuan cuisine, Chuan cuisinePopular in: Sichuan Province, ChongqingFlavors: hot and spicy, numb, sour and spicy, fish flavor. 

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Hot, Spicy and Mouth-numbing
Hot
Ma po Tofu
Kung Pao Chicken
Duck Blood in Chili Sauce
Sliced Beef and Ox
Organs in Chili Sauce
CHINA
Sichua
Beijing
ngqing
Sliced pork in Hot Chili Oil
Dandan Noodles
Fish-Flavored Shredded Pork

English Names: Sichuan cuisine, Szechuan cuisine, Chuan cuisinePopular in: Sichuan Province, ChongqingFlavors: hot and spicy, numb, sour and spicy, fish flavor

Features of Sichuan food. Most Sichuan cuisine dishes are hot and spicy. The two deep flavors are from the abundant using of seasonings including hot pepper, hot peppercorn, Sichuan pepper, prickly ashes, broad bean chili paste, ginger and garlic, which are all pungent, spicy and hot.. 

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Most Sichuan cuisine dishes are hot and spicy. The two deep flavors are from the abundant using of seasonings including hot pepper, hot peppercorn, Sichuan pepper, prickly ashes, broad bean chili paste, ginger and garlic, which are all pungent, spicy and hot.

The local climate is humid. Eating the pepper and chili can help the blood of the body flow quickly in a short time, . .

Totally Sichuan cuisine dishes has 24 flavors which can be roughly divided into 3 major categories.

Kung Pao Chicken (宫保鸡丁) :- The main ingredients are chicken breast and chili, and the chopped green onion and peanuts are also added. The cooking method applied is flash-frying.. 

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Kung Pao Chicken (宫保鸡丁) :-  The main ingredients are chicken breast and chili, and the chopped green onion and peanuts are also added. The cooking method applied is flash-frying.

Ma Po Tofu(麻婆豆腐) :- The chopped meat is fried with broad-bean sauce and red chili and many other seasonings and then the tender and smooth tofu is add and fried.

Sichuan Hot Pot(四川火锅) :- The soul of hot pot is the soup base made of various condiments and seasonings. Almost all food materials can be boiled in it, and the dipping sauce mainly made of sesame oil and garlic gives the boiled materials a rich flavor.

Cantonese Cuisine. Chinese Name: 粤菜 yuè càiEnglish Names: Cantonese cuisine, Yue cuisine, Guangdong cuisinePopular in: Guangdong, Hong Kong, Macau and overseas countriesFlavors: mild, fresh, natural, and sweet. 

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ea"nue Cuisine
- Mild, Fresh, Natural
White Cut Chicken
Clay Pot Rice
Chow Fun (Beef Ho Fun)
Cantonese Roasted Goose
Beijing
CHINA
Guangdong
& Hong Kong
& Macau
Slow-cooked Soup
Roasted Suckling Pig
Char Siu (Chinese BBQ Pork)
Poached Lobster in Soup

Chinese Name: 粤菜 yuè càiEnglish Names: Cantonese cuisine, Yue cuisine, Guangdong cuisinePopular in: Guangdong, Hong Kong, Macau and overseas countriesFlavors: mild, fresh, natural, and sweet

Features of Cantonese Dishes. Cantonese chefs pay attention to the quality and natural taste of food materials. Most Cantonese food tastes fresh, natural, and mild. In order to show the original flavor of the main ingredient, Cantonese chefs are very cautious about seasonings. The seasonings are to bring out or highlight the original taste of the ingredient.. 

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Cantonese chefs pay attention to the quality and natural taste of food materials. Most Cantonese food tastes fresh, natural, and mild. In order to show the original flavor of the main ingredient, Cantonese chefs are very cautious about seasonings. The seasonings are to bring out or highlight the original taste of the ingredient.

With the seasonal changes, dishes in summer and autumn are light, in winter and spring are a little bit heavier.

cooking techniques like stir-frying, boiling, steaming, baking, braising, sautéing, shallow frying, deep frying and roasting.

Due to Guangdong's location along the South China sea coast, fresh seafood is prominent in Cantonese cuisine,

Famous Cantonese Dishes. White Cut Chicken(白切鸡) :- The chicken is boiled in water over low heat without seasonings. It is eaten with dipping sauce made of salt, sugar, ginger, sesame oil, and cooking wine. The chicken tastes tender, smooth and slightly sweet.. 

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White Cut Chicken(白切鸡) :- The chicken is boiled in water  over low heat without seasonings. It is eaten with dipping sauce made of salt, sugar, ginger, sesame oil, and cooking wine. The chicken tastes tender, smooth and slightly sweet.

Poached Lobster in Soup(上汤焗龙虾) :-It is made of lobster and soup-stock. The cooked lobster is white and tender, with delicious taste, high protein content, low fat content and rich nutrition.

Slow-cooked Soup(老火靓汤) :- This Cantonese soup is slowly brewed over a low fire for a long time, which gives the soup rich nutrition and a tasty flavor. Many kinds of ingredients can be used.

Hunan Cuisine. Chinese Name: 湘菜 xiāng càiEnglish Names: Hunan cuisine, Xiang cuisinePopular in: Hunan ProvinceFlavors: spicy, hot and spicy, sour and spicy, salty and spicy. 

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Tuna-n Cuisine
- hot, spicy, salty
Steamed Preserved Meat
Steamed Fish Head with Chopped Chili
Beijing
CHINA
Spicy Salted Duck
Hunan Rice Noodles
Hunan
Changsha Stinky Tofu
Chairman Mao's Red Braised Pork
Pork with Chili
Tasty Lobster

Chinese Name: 湘菜 xiāng càiEnglish Names: Hunan cuisine, Xiang cuisinePopular in: Hunan ProvinceFlavors: spicy, hot and spicy, sour and spicy, salty and spicy

Features of Hunan Cuisine. Hunan people love chili very much, and most Hunan cuisine recipes include chili, either dried one of fresh one. They also invent a great variety of methods to cook chili with different flavors. For example, sour and spicy taste by fermenting chili in pickle jars; numb and spicy taste by cooking chili with Sichuan pepper and garlic.. 

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Hunan people love chili very much, and most Hunan cuisine recipes include chili, either dried one of fresh one. They also invent a great variety of methods to cook chili with different flavors. For example, sour and spicy taste by fermenting chili in pickle jars; numb and spicy taste by cooking chili with Sichuan pepper and garlic.

The fermented soya beans produced in Liuyang is the famous local specialty.

The most remarkable skill is stewing.  In addition, braising, curing, steaming, frying and other skills are of equal importance.

Hunan cuisine's menu changes with the seasons.

Famous Hunan Dishes. Steamed Preserved Meat(腊味合蒸) :- Cured pork, cured chicken, cured fish or other preserved meat are steamed with chicken soup. The method is very simple, the taste is rich, flavorful and salty, and the food is easy to digest.. 

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Steamed Preserved Meat(腊味合蒸) :- Cured pork, cured chicken, cured fish or other preserved meat are steamed with chicken soup. The method is very simple, the taste is rich, flavorful and salty, and the food is easy to digest.

Changsha Stinky Tofu(长沙臭豆腐) :- Although Changsha Stinky Tofu smells unpleasant, it is extremely delicious with aromatic and spicy taste. The hard surface is crispy, and the inside is flavorful with sauce.

Steamed Fish Head with Chopped Chili (剁椒鱼头) This famous Hunan cuisine dish is spicy with tender fish meat. The fish head is from bighead carp. In addition to chopped chili, soy sauce, ginger, shallot, garlic are added as condiments.

Shandong Cuisine. Shandong euüine - Umami, Salty, Sweet and Sour Sweet and Sour Carp Cuttlefish Soup Diced Pork in Pot 3 Braised Intestines in Brown Sauce Beijing CHINA Shandong & South Liaoning Braised Prawns in Oil Steamed Stuffed Tofu Dezhou Braised Chicken. 

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Shandong euüine
- Umami, Salty, Sweet and Sour
Sweet and Sour Carp
Cuttlefish Soup
Diced Pork in Pot
3
Braised Intestines in Brown Sauce
Beijing
CHINA
Shandong & South Liaoning
Braised Prawns in Oil
Steamed Stuffed Tofu
Dezhou Braised Chicken

Chinese Name: 鲁菜 lǔ càiEnglish Names: Shandong cuisine, Lu cuisinePopular in: Shandong, Southern LiaoningFlavors: umami, salty, sweet and sour

Features of Shandong Cuisine. Soup is the secret seasoning of Lu cuisine. Two types of soup, clear soup and milk white soup, are always applied in cooking.. 

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Soup is the secret seasoning of Lu cuisine. Two types of soup, clear soup and milk white soup, are always applied in cooking.

Seafood plays a crucial role in Shandong cuisine.

The cutting skill of Shandong chefs is second to none.

Special Cooking Techniques: Flash-Frying called “Bao” in Chinese, Braising called “Pa” in Chinese, Crisp Frying with Syrup.

Famous Shandong Dishes. Sweet and Sour Carp(糖醋鲤鱼) :- Sweet and sour carp is bright red and tastes sweet, sour and crispy outside.. 

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Sweet and Sour Carp(糖醋鲤鱼) :- Sweet and sour carp is bright red and tastes sweet, sour and crispy outside.

Braised Sea Cucumber with Scallion(葱烧海参) :- Sea cucumber is one of Shandong specialties. Scallion can effectively help to release the fishy smell of the sea cucumbers and add a special flavor.

Steamed Stuffed Tofu(一品豆腐) :- The diced tofu is stuffed with various chopped vegetables and cooked with soup. It is snow white in color and tastes extremely smooth, umami and tender.

Dezhou Braised Chicken(德州扒鸡) :- The whole chicken is retained without any bones. The chicken is fried and then braised with various spices.

Jiangsu Cuisine. China fangu euüine - Umami, Mild, Original Sweet and Sour Mandarin Fish Nanjing Salted Duck Pine Nuts with Sweet Corn Boiled Shredded Dry Bean Curd CHINA Braised Meat Balls in Brown Sauce Beijing Jiangsu Stewed Tortoise and Chicken Beggar's Chicken Yangzhou Fried Rice. 

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China fangu euüine
- Umami, Mild, Original
Sweet and Sour Mandarin Fish
Nanjing Salted Duck
Pine Nuts with Sweet Corn
Boiled Shredded Dry Bean Curd
CHINA
Braised Meat Balls in Brown Sauce
Beijing
Jiangsu
Stewed Tortoise and Chicken
Beggar's Chicken
Yangzhou Fried Rice

Chinese Name: 江苏菜 jiāng sū cài; 苏菜, sū càiEnglish Names: Jiangsu cuisine, Su cuisinePopular in: JiangsuFlavors: umami, fresh, slightly sweet, natural, mild and original

Features of Jiangsu Cuisine. A wide variety of seafood are eaten.. 

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Both rice and wheat products are the staples.

attention to both the season and the weather.

Jiangsu cuisine chefs focus on the controlling of fire heat and the art of cutting.

Famous Jiangsu Dishes. Braised Meat Balls in Brown Sauce(红烧狮子头) :-It is also known as Four-Joy Chinese Meatballs or Lion’s Head Meat Balls. This Jiangsu cuisine recipe is to mix fat and thin meat with glutinous mushrooms and other materials to make the meat balls, fried and then braised.. 

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Braised Meat Balls in Brown Sauce(红烧狮子头) :-It is also known as Four-Joy Chinese Meatballs or Lion’s Head Meat Balls. This Jiangsu cuisine recipe is to mix fat and thin meat with glutinous mushrooms and other materials to make the meat balls, fried and then braised.

Yangzhou Fried Rice(扬州炒饭) :- A Yangzhou staple food popular throughout China. The left rice are fried with eggs, carrots, green onion, corn, ham and so on, seasoned with a little soy sauce and salt. One of my favourite dish.

Beggar’s Chicken(叫花鸡) :- A traditional dish in Changshu, Jiangsu. It is said that this Jiangsu cuisine recipe is invented by a beggar who got a chicken occasionally and then wrapped it with mud and burnt it in the fire.

Zhejiang Cuisine. - Light, Fresh, Original Flavor of Ingredients Fried Shrimps with Longjing Tea West Lake Fish in Vinegar Gravy Deep-Fried Beancurd Rolls Stuffed with Minced Tenderloin Sliced Lotus Root with Sweet Sauce CHINA Beijing Zhejiang Dongpo Pork Braised Bamboo West Lake Beef Soup Beggars Chicken. 

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- Light, Fresh, Original Flavor of Ingredients
Fried Shrimps with Longjing Tea
West Lake Fish in Vinegar Gravy
Deep-Fried Beancurd Rolls
Stuffed with Minced Tenderloin
Sliced Lotus Root with Sweet Sauce
CHINA
Beijing
Zhejiang
Dongpo Pork
Braised Bamboo
West Lake Beef Soup
Beggars Chicken

Chinese Name: 浙菜 zhè càiEnglish Names: Zhejiang cuisine, Zhe Cuisine, Zhejiang foodPopular in: China’s Zhejiang ProvinceFlavors: light and fresh, tender

Features of Zhejiang Cuisine. The ingredients of Zhejiang cuisine are fresh and in season, which are selected strictly.. 

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The ingredients of Zhejiang cuisine are fresh and in season, which are selected strictly.

Seasonings of Zhejiang Cuisine – Widely Use of Shaoxing Yellow Wine.

Zhejiang cuisine has the light and fresh flavor as a whole, which focuses on maintaining the original taste of raw materials.

more than 30 common cooking techniques of Zhe cuisine, there are 5 most frequently used ones: stir-frying, deep-frying, quick-frying, steaming and braising.

Famous Zhejiang Dishes. Dongpo Pork(东坡肉) :- Dongpo Pork is braised with Shaoxing wine, soft and oily but not greasy. It was named after its inventor, the famous poet Su Shi, also called Su Dongpo.. 

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Dongpo Pork(东坡肉) :- Dongpo Pork is braised with Shaoxing wine, soft and oily but not greasy. It was named after its inventor, the famous poet Su Shi, also called Su Dongpo.

Fried Shrimps with Longjing Tea(龙井虾仁) :- it is a typical Zhejiang food cooked with shrimps and fresh Longjing Tea leaves. Looking like white jades, it has a light enticing smell with tender and fresh taste.

West Lake Fish in Vinegar Gravy(西湖醋鱼) :- Sweet and sour with a bright brown color, the fish is fresh and tender. As no oil are used to cook the fresh fish, the dish keeps the original flavor of fish.

Fujian Cuisine. - light, fresh, and healthy Boiled Sea Clam with Chicken Soup Buddha Jumps over the Wall Shrimps with Salt Drunken Ribs CHINA Beijing Fujian Sweet and Sour Litchis Sliced Whelk with in Red Vinaße Fuzhou Fish Balls Oyster Omelette. 

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- light, fresh, and healthy
Boiled Sea Clam with Chicken Soup
Buddha Jumps over the Wall
Shrimps with Salt
Drunken Ribs
CHINA
Beijing
Fujian
Sweet and Sour Litchis
Sliced Whelk with in Red Vinaße
Fuzhou Fish Balls
Oyster Omelette

Chinese Name: 闽菜 mǐn càiEnglish Names: Fujian cuisine, Min cuisinePopular in: Fujian Province, Taiwan, southeast Asia countriesFlavors: light, fresh, sweet and sour

Features of Fujian Cuisine. Ingredients – Woodland Delicacies and Seafood. 

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Ingredients – Woodland Delicacies and Seafood

Condiments Used in Fujian Cuisine – Red Vinasse, Sugar & Vinegar

Flavors of Fujian Cuisine – Light, Sweet and Sour

The mostly used cooking techniques include steaming, pan-frying, frying, quick-frying, steam stewing, deep-frying and simmering.

Famous Fujian Dishes. Boiled Sea Clam with Chicken Soup(鸡汤汆海蚌) :-This dish is a representative Fujian food, which tastes a little salty, while beef and pork tenderloin can also be added.. 

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Boiled Sea Clam with Chicken Soup(鸡汤汆海蚌) :-This dish is a representative Fujian food, which tastes a little salty, while beef and pork tenderloin can also be added.

Sweet and Sour Litchis(荔枝肉) :- Because the fried chopped pork with red vinasse look like litchis both in shape and color, this dish was named after litchi. Another important ingredient is chestnuts.

Oyster Omelette(海蛎煎) :- It is a traditional snack that is quite popular in Fujian, Taiwan and Chaoshan area.

Sliced Whelk in Red Vinasse(淡糟香螺片) :- It is a special local food in Fujian that is crisp, tender and refreshing with appealing appearance.

Anhui Cuisine. - salty, light, dietetic nourishing Steamed Partridge Stinky Mandarin Fish Fuliji Roast Chicken CHINA Beijing Anhui Stewed Bamboo Shoots of Wenzheng Mountain Stewed Soft-Shelled Turtle with Ham Huangshan Stewed Pigeon Li Hongzhang Chop Suey. 

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- salty, light, dietetic nourishing
Steamed Partridge
Stinky Mandarin Fish
Fuliji Roast Chicken
CHINA
Beijing
Anhui
Stewed Bamboo Shoots
of Wenzheng Mountain
Stewed Soft-Shelled Turtle with Ham
Huangshan Stewed Pigeon
Li Hongzhang Chop Suey

Chinese Name: 徽菜 huī càiEnglish Names: Anhui cuisine, Hui cuisine, Huizhou cuisinePopular in: China’s Anhui ProvinceFlavors: salty and fresh, light, the original flavor of wild ingredients

Features of Anhui Cuisine. Most Anhui cuisine dishes are cooked with more oil than the dishes of other cuisines and the color is appealing.. 

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Most Anhui cuisine dishes are cooked with more oil than the dishes of other cuisines and the color is appealing.

Even Chinese medicine herbs are used to cook food by Anhui cuisine chefs. Those materials are all from the wild, which is a key to ensure Anhui cuisine dishes have a tasty flavor.

The most frequently used cooking techniques of Hui cuisine include braising, stewing and steaming. Frying and flash-frying are less used.

Famous Anhui Dishes. Stinky Mandarin Fish(臭鳜鱼) :- It is one of the most famous Anhui cuisine dishes. It may smell stinky, but it tastes great with tender fish meat separated from fish bones.. 

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Stinky Mandarin Fish(臭鳜鱼) :- It is one of the most famous Anhui cuisine dishes. It may smell stinky, but it tastes great with tender fish meat separated from fish bones.

Fried Hairy Tofu(虎皮毛豆腐) :- This Anhui food is made from the fermented tofu with white hair growing on the surface. After being fried, it becomes golden and has a mellow taste. People dip chili sauce when eating it.

Steamed Partridge(清蒸石鸡) :- Partridge is the specialty in Huangshan, Anhui. Steamed Partridge is featured with aromatic light soup and fresh tender meat, being rich in nutrition, like protein and calcium.

My favorite food in India. Dishes in two plates is known as Chaat. It is an wide range of roadside foods that usually feature some kind of fried dough with various ingredients that typically create a spicy, tangy, or salty flavor, though some chaat are sweet.. 

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Dishes in two plates is known as Chaat.  It is an wide range of roadside foods that usually feature some kind of fried dough with various ingredients that typically create a spicy, tangy, or salty flavor, though some chaat  are sweet.

Beverage in two cups is known as Masala chai. It is an Indian tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices.

Indian Masala Chai (Spiced Milk Tea) - Piping Pot Curry

My favorite food in India. Pakora is a spiced fritter It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried.. 

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Pakora is a spiced fritter It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried.

Pakora is served with two different types of sauce one is tangy and other is spicy.