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。

如(ru)果(guo)你(ni)吃(chi)四(si)川(chuan)菜(cai)
，發(fa)現(xian)它(ta)過(guo)於(yu)柔(rou)和(he)，那(na)麼(me)你(ni)可(ke)能(neng)吃(chi)的(de)不(bu)是(shi)正(zheng)宗(zong)的(de)四(si)川(chuan)菜(cai)。紅(hong)綠(lv)辣(la)椒(jiao)被(bei)用(yong)在(zai)許(xu)多(duo)菜(cai)肴(yao)中(zhong)

，帶(dai)來(lai)特(te)別(bie)的(de)辣(la)味(wei)
，在(zai)中(zhong)國(guo)文(wen)字(zi)裏(li)叫(jiao)麻(ma)
，通(tong)常(chang)會(hui)在(zai)口(kou)中(zhong)留(liu)下(xia)麻(ma)木(mu)的(de)感(gan)覺(jiao)。然(ran)而(er)，多(duo)數(shu)青(qing)椒(jiao)是(shi)在(zai)18shijicongmeiguochuanruzhongguode，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；水(shui)裏(li)遊(you)的(de)，除(chu)了(le)船(chuan)兒(er)。這(zhe)一(yi)陳(chen)述(shu)很(hen)不(bu)屬(shu)實(shi)，但(dan)是(shi)廣(guang)東(dong)菜(cai)是(shi)各(ge)類(lei)豐(feng)富(fu)的(de)中(zhong)國(guo)菜(cai)係(xi)之(zhi)一(yi)。使(shi)用(yong)很(hen)多(duo)來(lai)自(zi)世(shi)界(jie)其(qi)他(ta)地(di)方(fang)的(de)蔬(shu)菜(cai)
，不(bu)大(da)使(shi)用(yong)辣(la)椒(jiao)，而(er)是(shi)帶(dai)出(chu)蔬(shu)菜(cai)和(he)肉(rou)類(lei)自(zi)身(shen)的(de)風(feng)味(wei)。

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。