文档介绍：ABiteofChinaabiteofChinaAreyouhungry?Chinacoversalargeterritoryandhasmanynationalities,,民族众多,因此各种中国饮食口味不同,却都味美,令人垂涎。·Chinesefoodcanberoughlydividedintofourregionalcuisines:中国饮食可以大致分为四大地方菜系:::ShandongcuisineoriginatedintheQIandLuareasinspring-,(派别):Jinanstyledishes,Jiaodongstyledishes,ConfuciusstyledishesBraisedshrimp油焖基围虾Braisedintestine九转大肠Sweetandsourcabbage醋溜白菜JinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,burnFeatures:clear,fresh,crisp,tenderRepresentatives:brothassorted(清汤什锦)milksoupofcattail(奶汤蒲菜)sweetandsourcarp(糖醋鲤鱼)JiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜)Soft-friedmeatballswithsugar(雪花肉丸子)Soft-Friedporkfilet(软炸里脊)ConfuciusstyledishesKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbutisfinelyminced(食不厌精,脍不厌细—孔子)Representatives:“yipin”beancurd(一品豆腐)gotocourtwithchild(带子上朝)boiledginkgo(诗礼银杏)SichuanCuisine四川菜系Introduction:(todayChongqingCity),,:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavor鱼香,spicyflavor椒麻,:morethan20types,includingfried,stirfrying,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralho