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Chinese Cuisine

Chinese Cuisine is famous in the world. Due to China's vast size and ethnic diversity a wide variety of styles of cooking have developed, with distinct and mouthwatering flavours. It is due to the diversity of the climate, products and customs that there are widely different food styles and tastes in local regions. Each part of the country has developed its own unique manner of cooking, but generally Chinese food can be divided into eight regional cuisines. 1) Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. 2) Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. Typical menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; 3) Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes.
4) Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. Typical menu items: Buddha Jumping Over the Wall. 5) Using fish and crustaceans as the main ingredients, Jiangsu Cuisine stresses their freshness. Typical menu items: Stewed Crab with Clear Soup, Crystal Meat, Squirrel with Mandarin Fish, and Liangxi Crisp Eel. 6) Zhejiang Cuisine wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mellow fragrance. Typical menu items: Sour West Lake Fish, Longjing Shelled Shrimp. 7) Hunan cuisine is characterized by thick and pungent flavors. Typical menu items: Dongan Chicken; Peppery and Hot Chicken. 8) Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Typical menu items: Stewed Snapper; Huangshan Braised Pigeon.

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