1、Chinese Four Regional Cuisines.,Directed by Christina.,Cantonese Cuisine,Wonton Noodles,White cut chicken/white chopped chicken,Char siu,Fried toufu with shrimp,Szechuan cuisine,Mapo Toufu,Kung Pao Chicken,Sichuan hotpot,Dan Dan noodles,Jiangsu Cuisine.,The meat tastes quite soft but would not separ
2、ate from the bone when picked up. Other characteristics includes the strict selection of ingredients according to the seasons, emphasis on the matching colour and shape of each dish and emphasis on using soup to improve flavour.,一般认为苏菜内部分为四大派系： 金陵菜（又称京苏菜），来于南京，制作精细，口味平和。善用蔬菜，以“金陵三草”(菊花涝，构杞头，马兰头)和“早春
3、四野”(芥菜，马兰头，芦篙，野蒜)驰名。 淮扬菜，来于扬州，淮安和镇江，讲究选料和刀工，口味清淡，擅长制汤。 苏锡菜，来于苏州，无锡和常州，常用酒糟调味，擅长各类水产，口味偏甜。有时也将苏锡菜细分为苏帮菜和无锡菜。 徐海菜，来于徐州和连云港，口味较重，擅长海产和蔬菜。,Wuxi steamed bun,Yangzhou Fried Rice,Shizi tou/ Lions head?,Shandong Cuisine.,Shandong cuisine consists of two major styles: Jiaodong style, encompassing dishes from
4、 Fushan , Qingdao and Yantai. It is characterised by seafood dishes with light tastes. Jinan style, comprising dishes from Jinan, Dezhou and Taian. One of its features is the use of soup in its dishes.,stir fried pigs kidney,sweet potatoes with caramelized sugar,pigs large intestine,THATS ALL .,Thank you.,
