China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.

Shandong Cuisine

Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.

Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.

Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer

Sichuan Cuisine

Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.

If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck） Hotpot half spicy and half clear.

Guangdong Cuisine

Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.

Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.

Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.

Fujian Cuisine

Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".

Jiangsu Cuisine

Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.

Zhejiang Cuisine

Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.

Hunan cuisine

Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.

Anhui Cuisine

Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain

中(zhong)國(guo)地(di)域(yu)遼(liao)闊(kuo)，民(min)族(zu)眾(zhong)多(duo)


，因(yin)此(ci)各(ge)種(zhong)中(zhong)國(guo)飲(yin)食(shi)口(kou)味(wei)不(bu)同(tong)，卻(que)都(dou)味(wei)美(mei)，令(ling)人(ren)垂(chui)涎(xian)。因(yin)為(wei)中(zhong)國(guo)地(di)方(fang)菜(cai)肴(yao)各(ge)具(ju)特(te)色(se)
，總(zong)體(ti)來(lai)講(jiang)，中(zhong)國(guo)飲(yin)食(shi)可(ke)以(yi)大(da)致(zhi)分(fen)為(wei)八(ba)大(da)地(di)方(fang)菜(cai)係(xi)
，這(zhe)種(zhong)分(fen)類(lei)已(yi)被(bei)廣(guang)為(wei)接(jie)受(shou)。當(dang)然(ran)，還(hai)有(you)其(qi)他(ta)很(hen)多(duo)著(zhu)名(ming)的(de)地(di)方(fang)菜(cai)係(xi)，例(li)如(ru)北(bei)京(jing)菜(cai)和(he)上(shang)海(hai)菜(cai)。

山東菜係

山shan東dong菜cai係xi，由you濟ji南nan菜cai係xi和he膠jiao東dong菜cai係xi組zu成cheng，清qing淡dan
，不bu油you膩ni
，以yi其qi香xiang
，鮮xian，酥su，軟ruan而er聞wen名ming。因yin為wei使shi用yong青qing蔥cong和he大da蒜suan做zuo為wei調tiao料liao
，山shan東dong菜cai係xi通tong常chang很hen辣la。山shan東dong菜cai係xi注zhu重zhong湯tang品pin。清qing湯tang清qing澈che新xin鮮xian，而er油you湯tang外wai觀guan厚hou重zhong，味wei道dao濃nong重zhong。濟ji南nan菜cai係xi擅shan長chang炸zha

，烤kao
，煎jian，炒chao，而er膠jiao東dong菜cai係xi則ze以yi其qi烹peng飪ren海hai鮮xian的de鮮xian淡dan而er聞wen名ming。

山shan東dong是shi許xu多duo著zhu名ming學xue者zhe的de故gu鄉xiang，例li如ru孔kong夫fu子zi和he孟meng子zi。許xu多duo山shan東dong菜cai的de曆li史shi和he孔kong夫fu子zi一yi樣yang悠you久jiu，使shi得de山shan東dong菜cai係xi成cheng為wei中zhong國guo現xian存cun的de最zui古gu老lao的de主zhu要yao菜cai係xi之zhi一yi。但dan是shi不bu要yao期qi望wang在zai西xi方fang國guo家jia的de山shan東dong菜cai館guan裏li從cong簽qian餅bing(中國餐館的折疊形小餅,內藏有預測運氣話語的紙條)獲得更多的好運氣，因為簽餅在中國也不是本土的。

山(shan)東(dong)是(shi)個(ge)巨(ju)大(da)的(de)被(bei)向(xiang)東(dong)流(liu)去(qu)的(de)大(da)海(hai)環(huan)繞(rao)的(de)半(ban)島(dao)，黃(huang)河(he)曲(qu)折(zhe)的(de)流(liu)經(jing)其(qi)中(zhong)部(bu)。因(yin)此(ci)海(hai)鮮(xian)是(shi)山(shan)東(dong)菜(cai)係(xi)的(de)主(zhu)要(yao)構(gou)成(cheng)。山(shan)東(dong)最(zui)著(zhu)名(ming)的(de)菜(cai)肴(yao)是(shi)糖(tang)醋(cu)鯉(li)魚(yu)。正(zheng)宗(zong)的(de)糖(tang)醋(cu)鯉(li)魚(yu)必(bi)須(xu)打(da)撈(lao)自(zi)黃(huang)河(he)。但(dan)是(shi)因(yin)為(wei)現(xian)在(zai)黃(huang)河(he)的(de)眾(zhong)多(duo)汙(wu)染(ran)
，其(qi)他(ta)地(di)方(fang)的(de)鯉(li)魚(yu)更(geng)好(hao)一(yi)些(xie)。山(shan)東(dong)菜(cai)主(zhu)要(yao)是(shi)速(su)炸(zha)
，燒(shao)烤(kao)，炒(chao)或(huo)深(shen)炸(zha)。菜(cai)肴(yao)清(qing)新(xin)肥(fei)美(mei)，搭(da)配(pei)山(shan)東(dong)本(ben)地(di)的(de)著(zhu)名(ming)啤(pi)酒(jiu)——青島啤酒就完美了。

四川菜係

四川菜係，是世界上最著名的中國菜係之一。四川菜係以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產(chan)生(sheng)出(chu)經(jing)典(dian)的(de)刺(ci)激(ji)的(de)味(wei)道(dao)。此(ci)外(wai)，大(da)蒜(suan)
，薑(jiang)和(he)豆(dou)豉(chi)也(ye)被(bei)應(ying)用(yong)於(yu)烹(peng)飪(ren)過(guo)程(cheng)中(zhong)。野(ye)菜(cai)和(he)野(ye)禽(qin)常(chang)被(bei)選(xuan)用(yong)為(wei)原(yuan)料(liao)，油(you)炸(zha)，無(wu)油(you)炸(zha)，醃(yan)製(zhi)和(he)文(wen)火(huo)燉(dun)煮(zhu)是(shi)基(ji)本(ben)的(de)烹(peng)飪(ren)技(ji)術(shu)。沒(mei)有(you)品(pin)嚐(chang)過(guo)四(si)川(chuan)菜(cai)的(de)人(ren)不(bu)算(suan)來(lai)過(guo)中(zhong)國(guo)。

ruguonichisichuancai，faxiantaguoyurouhe，namenikenengchidebushizhengzongdesichuancai。honglvlajiaobeiyongzaixuduocaiyaozhong，dailaitebiedelawei，zaizhongguowenzilijiaoma
，tongchanghuizaikouzhongliuxiamamudeganjiao。raner，duoshuqingjiaoshizai18shijicongmeiguochuanruzhongguode，yinciniyingdangweisichuancaidejingmiaoerganxiequanqiumaoyi。sichuanhuoguoyexushishijieshangzuichumingdehuoguo，youqishibanlabanqingdeyuanyanghuoguo。

廣東菜係

廣東菜源自於中國最南部的省份廣東省。大多數華僑來自廣東，因此廣東菜也許是國外最廣泛的中國地方菜係。

廣東人熱衷於嚐試用各種不同的肉類和蔬菜。事實上，中國北方人常說，廣東人吃天上飛的，除了飛機；地上爬的
，除了火車；shuiliyoude，chulechuaner。zheyichenshuhenbushushi，danshiguangdongcaishigeleifengfudezhongguocaixizhiyi。shiyonghenduolaizishijieqitadifangdeshucai

，budashiyonglajiao，ershidaichushucaiherouleizishendefengwei。

廣(guang)東(dong)菜(cai)係(xi)，味(wei)道(dao)清(qing)，淡(dan)，脆(cui)，鮮(xian)
，為(wei)西(xi)方(fang)人(ren)所(suo)熟(shu)知(zhi)
，常(chang)用(yong)猛(meng)禽(qin)走(zou)獸(shou)來(lai)烹(peng)飪(ren)出(chu)有(you)創(chuang)意(yi)的(de)菜(cai)肴(yao)。它(ta)的(de)基(ji)礎(chu)烹(peng)飪(ren)方(fang)法(fa)包(bao)括(kuo)烤(kao)，炒(chao)，煸(bian)，深(shen)炸(zha)
，烤(kao)，燉(dun)和(he)蒸(zheng)。其(qi)中(zhong)蒸(zheng)和(he)炒(chao)最(zui)常(chang)用(yong)於(yu)保(bao)存(cun)天(tian)然(ran)風(feng)味(wei)。廣(guang)東(dong)廚(chu)師(shi)也(ye)注(zhu)重(zhong)於(yu)菜(cai)肴(yao)的(de)藝(yi)術(shu)感(gan)。

福建菜係

福建菜係由福州菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜

，酸，鹹和香的味道而出名。最特別的是它的“鹵味”。

江蘇菜係

江jiang蘇su菜cai，又you叫jiao淮huai陽yang菜cai，流liu行xing於yu在zai淮huai陽yang湖hu下xia流liu。以yi水shui產chan作zuo為wei主zhu要yao原yuan料liao
，注zhu重zhong原yuan料liao的de鮮xian味wei。其qi雕diao刻ke技ji術shu十shi分fen珍zhen貴gui，其qi中zhong瓜gua雕diao尤you其qi著zhu名ming。烹peng飪ren技ji術shu包bao括kuo燉dun


，烤kao，焙bei
，煨wei等deng。淮huai陽yang菜cai的de特te色se是shi淡dan，鮮xian

，甜tian
，雅ya。江jiang蘇su菜cai係xi以yi其qi精jing選xuan的de原yuan料liao，精jing細xi的de準zhun備bei，不bu辣la不bu溫wen的de口kou感gan而er出chu名ming。因yin為wei江jiang蘇su氣qi候hou變bian化hua很hen大da，江jiang蘇su菜cai係xi在zai一yi年nian之zhi中zhong也ye有you變bian化hua。味wei道dao強qiang而er不bu重zhong，淡dan而er不bu溫wen。

浙江菜係

浙江菜係由杭州菜
，寧波菜，紹興菜，組成，不油膩
，以其菜肴的鮮，柔
，滑
，香而聞名。杭州菜是這三者中最出名的一個。

湖南菜係

湖南菜係由湘江地區
，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜係中的必備品。

安徽菜係

安徽廚師注重於烹飪的溫度
，擅長煨燉。通常會加入火腿和方糖來改善菜肴的味道。