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Chinese Cuisine

Chinese cuisine has an ancient and prized tradition, which has become loved all over the world. Like any cultural food, it has developed through great care over the centuries, and is known for a fine selection of ingredients, and a balancing of preparation, nourishment and how much cooking is relied on. To a large degree, climate, availability of produce, and tastes are just some of the important historical factors that influence the unique style of local dishes. There are four major flavours in Chinese cuisine, Shandong, Sichuan, Huaiyang and Guangdong (Cantonese). Though there are often a few more added. Below is a list of the ten most common local cuisines:
Guangdong Cuisine: known for its freshness and the tenderness of the meat. Shandong Cuisine: the extensive selection of ingredients are used in many different ways. Sichuain dishes are famous for there spicy taste and the flavour. Huaiyang Cuisine retains the original taste of the ingredients and a subtle taste and skillful presentation. Beijing Cuisine is most known for its roasted duck and its sliced mutton. Hunan Cuisine: famous for its fledgling chicken dishes. Zhejiang Cuisine is well known for dishes include Dragon well shrimp, Huofang with honey and West lake carp with vinegar sauce. Fujian Cuisine is most commonly known for dishes such as Buddha-jumping-over-the-wall. Shanghai Cuisine features dishes with a slightly sweet flavour.

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