General introduction about" Chinese cuisine"

Regional cultural differences vary greatly within China, giving rise to the different styles of food across the nation. Traditionally there are eight main regional cuisines, or Eight Great Traditions (八大菜系)





no.1 Cantonese(广东菜), famous for Slow cooked soup,seafood,Siu mei,Lou mei,Siu laap and Little pan rice.





No.2 Jiangsu(江苏菜）Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart.






No.3 Zhejiang（浙江菜） Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.






Anhui（徽菜）is known for its use of wild herbs, both land and sea, and simple methods of preparation.


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