英語作文八大菜系
Chinacoversalargeterritoryandhasmanynationalities，henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor。SinceChina‘slocaldisheshavetheirowntypicalcharacteristics，generally，Chinesefoodcanberoughlydividedintoeightregionalcuisines，whichhasbeenwidelyacceptedaround。Certainly，therearemanyotherlocalcuisinesthatarefamous，suchasBeijingCuisineandShanghaiCuisine。
ShandongCuisine
ConsistingofJinancuisineandJiaodongcuisine，Shandongcuisine，clear，pureandnotgreasy，ischaracterizedbyitsemphasisonaroma，freshness，crispnessandtenderness。ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually。SoupsaregivenmuchemphasisinShangdongdishes。Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong。Jinancuisineisadeptatdeep-frying，grilling，fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste。
ShandongisthebirthplaceofmanyfamousancientscholarssuchasConfuciousandMencius。AndmuchofShandongcuisine‘shistoryisasoldasConfucioushimself，makingittheoldestexistingmajorcuisineinChina。Butdon‘texpecttogainmorewisdomfromafortunecookieataShandongrestaurantintheWestsincefortunecookiesaren‘tevenindigenoustoChina。
ShandongisalargepeninsulasurroundedbytheseatotheEastandtheYellowRivermeanderingthroughthecenter。Asaresult，seafoodisamajorcomponentofShandongcuisine。Shandong‘smostfamousdishistheSweatandSourCarp。AtrulyauthenticSweetandSourCarpmustcomefromtheYellowRiver。ButwiththecurrentamountofpollutionintheYellowRiver，youwouldbebetteroffifthecarpwasfromelsewhere。Shandongdishesaremainlyquick-fried，roasted，stir-friedordeep-fried。Thedishesaremainlyclear，freshandfatty，perfectwithShandong‘sownfamousbeer，QingdaoBeer
SichuanCuisine
SichuanCuisine，knownoftenintheWestasSzechuanCuisine，isoneofthemostfamousChinesecuisinesintheworld。Characterizedbyitsspicyandpungentflavor，Sichuancuisine，prolificoftastes，emphasizesontheuseofchili。Pepperandpricklyashalsoneverfailtoaccompany，producingtypicalexcitingtastes。Besides，garlic，gingerandfermentedsoybeanarealsousedinthecookingprocess。Wildvegetablesandanimalsareusuallychosenasingredients，whilefrying，fryingwithoutoil，picklingandbraisingareappliedasbasiccookingtechniques。ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina。
IfyoueatSichuancuisineandfindittoobland，thenyouareprobablynoteatingauthenticSichuancuisine。Chilipeppersandpricklyashareusedinmanydishes，givingitadistinctivelyspicytaste，calledmainChinese。Itoftenleavesaslightnumbsensationinthemouth。However，mostpepperswerebroughttoChinafromtheAmericasinthe18thcenturysoyoucanthankglobaltradeformuchofSichuancuisine‘sexcellence。Sichuanhotpotsareperhapsthemostfamoushotpotsintheworld，mostnotablytheYuanYang(mandarinduck)Hotpothalfspicyandhalfclear。
GuangdongCuisine
CantonesefoodoriginatesfromGuangdong，thesouthernmostprovinceinChina。ThemajorityofoverseasChinesepeoplearefromGuangdong(Canton)soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina。
Cantoneseareknowntohaveanadventurouspalate，abletoeatmanydifferentkindsofmeatsandvegetables。Infact，peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes，anythingthatmovesonthegroundexcepttrains，andanythingthatmovesinthewaterexceptboats。Thisstatementisfarfromthetruth，butCantonesefoodiseasilyoneofthemostdiverseandrichestcuisinesinChina。Manyvegetablesoriginatefromotherpartsoftheworld。Itdoesn‘tusemuchspice，bringingoutthenaturalflavorofthevegetablesandmeats。
Tastingclear，light，crispandfresh，Guangdongcuisine，familiartoWesterners，usuallychoosesraptorsandbeaststoproduceoriginativedishes。Itsbasiccookingtechniquesincluderoasting，stir-frying，sauteing，deep-frying，braising，stewingandsteaming。Amongthemsteamingandstir-fryingaremorecommonlyappliedtopreservethenaturalflavor。Guangdongchefsalsopaymuchattentiontotheartisticpresentationofdishes。
FujianCuisine
ConsistingofFuzhouCuisine，QuanzhouCuisineandXiamenCuisine，FujianCuisineisdistinguishedforitschoiceseafood，beautifulcolorandmagictasteofsweet，sour，saltyandsavory。Themostdistinctfeaturesaretheir"pickledtaste"。
JiangsuCuisine
JiangsuCuisine，alsocalledHuaiyangCuisine，ispopularinthelowerreachoftheYangtzeRiver。Aquaticsasthemainingredients，itstressesthefreshnessofmaterials。Itscarvingtechniquesaredelicate，ofwhichthemeloncarvingtechniqueisespeciallywellknown。Cookingtechniquesconsistofstewing，braising，roasting，simmering，etc。TheflavorofHuaiyangCuisineislight，freshandsweetandwithdelicateelegance。Jiangsucuisineiswellknownforitscarefulselectionofingredients，itsmeticulouspreparationmethodology，anditsnot-too-spicy，not-too-blandtaste。SincetheseasonsvaryinclimateconsiderablyinJiangsu，thecuisinealsovariesthroughouttheyear。Iftheflavorisstrong，itisn‘ttooheavy;iflight，nottoobland。
ZhejiangCuisine
ComprisinglocalcuisinesofHangzhou，NingboandShaoxing，ZhejiangCuisine，notgreasy，winsitsreputationforfreshness，tenderness，softness，smoothnessofitsdisheswithmellowfragrance。HangzhouCuisineisthemostfamousoneamongthethree。
Hunancuisine
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