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Chinese cuisine
Chinese cuisine, simply speaking, can
be defined as eight major schools of cooking:
Guangdong, Fujian, Human, Zhejiang,
Anhui, Sichuan, Shandong, Jiangsu.
1.1 Guangdong Cuisine
Since
the
South
Dynasty
(1127-1279),
Guangdong
Cuisine
gradually
took
its
shape
and
reached its climax in the Qing Dynasty
(1644-1911). It is well-known for seafood
with unique and mixed flavourings.
Guangdong Cuisine is divided into three styles:
Guangzhou,Chaozhou
(
潮州
) and Dongjiang
River
（东江）
.
The
typical
dishes
cover:
Dragon
and
Tiger
Fight
(
龙虎斗
)
，
Stewed
Snake
and
Chicken
(
龙凤会
)
，
Crispy
Suckling
P
ig(
脆皮乳猪
)
，
< br>Salt-cooked
Chicken
from
Dongjiang(
东江盐鸡
)
，
Fried
Fresh
Milk
and
Stir-
fried
Eggs(
鲜奶赛螃蟹
)
，
Chop
Soup
with
Tea
and
Chestnut(
铁观音栗子排骨汤
)
，
Steamed
Swallow
Nest
with
Taro(
燕窝芋蓉
)
，
Fr
ied Fish with Three Shreds(
三丝敲鱼
< br>)
，
Fried Eggs with Pork
and
Preserved
Eggs(
松花肉丁烘蛋
)
，
Braised
Chicken
with
Toma
to(
番茄黄焖鸡块
)
，
Fried
“
Eight-diagram
”
Chicken(
炸八卦鸡
)
，
Crisp Chop and Fried Banana(
香蕉酥
排
)
，
Fried Crab with Beer(
啤酒灼大闸蟹
)
，
Steamed Two Crabs
Stuffed with Mash(
酿
鸳鸯膏蟹
)
，
Beef
Fillet(
中华牛柳
)
< br>，
etc.
1.2
Fujian Cuisine
Fujian
Cuisine is developed from Fuzhou, Quanzhou and
Xiamen flavors and Fuzhou
flavor
is
the
most
representative
of
Fujian
Cuisine.
Its
raw
materials
are
usually
seafood and its dishes taste salty and
es with sour and sweet, and hot and
fragrant.
The
famous
dishes
are:
Buddha-jumping-over-
the-wall(
佛跳墙
),
Orange
and
fried
Whelk(
黄橙香螺
)
，
Pork in Wine Sauce(
红糟肉
)
，
Fried Shrimps
with Milk(
鲜奶炒
虾仁
)<
/p>
，
Smoked Chicken(
熏香
鸡
)
，
Evening
Primrose Cuttlefish Ball(
夜来香墨鱼丸
< br>)
，
Roasted Square Pork(
生烧方肉
)
，
Bra
ised Beef with Dry Red Wine(
红酒乡村牛肉
)
，
Steamed Champignons
Stuffed with
Shrimp Mash(
香菇艳影
)
，
Bra
ised
Pork Chops
with Fruit J
uice(
果汁煎猪扒
)
，
Shredded Chicken with Gingko(
白果鸡丁
)
，
Braised
Cabbage with Chicken Soup(
开水
白菜
)
，
Braised Chop
with Puning Bean
Sauce(
普宁
豆酱骨
),
etc.
1.3Human Cuisine
Human Cuisine is famous for
its spicy and sour taste. Its special dishes
include stewed
shark's fin with soy
sauce and stewed lotus seed with ice sugar.
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