1、,Chinese people attach great importance to “eating”. We can know it by the saying “eating is the paramount necessity of people”.,Beijing: Peking roast duck,The cuisine(烹饪): The city is famous for imperial（皇帝的） cuisine, which uses only premium quality（质量上乘 ） ingredients and is cooked with complex tec
2、hniques.,Mapo doufu,The dish: Mapo doufu is named after its creator, a freckle-face（满脸雀斑的） woman from Chengdu who lived during the Qing Dynasty.No Sichuan meal is complete without it. The tofu is tender, the minced（切碎的） beef crispy（碎的）, the scallions（葱） fresh. The sauce（调料） hits its numb（麻） and spic
3、y（辣） notes with aplomb.,hand-grabbed lamb（羊肉）,The cuisine: Qinghais vast expanse of grassland produces some of the countrys finest（出色的fine的最高级） mutton and beef. While cooking, locals combine spice（香料） with twists of sweetness,over-the-bridge rice noodles（过桥米线）,The dish: Allegedly（据说） invented by a v
4、irtuous（善良的） wife who wanted to keep her soup noodles fresh and hot for her hard-studying husband, this Yunnan specialty is nutritious（有营养的） and often beautifully presented. The dish normally comes with a bowl of rice noodles, a bowl of stock（高汤） and more than a dozen of small plates piled with topp
5、ings（配料）, such as beef, crab（螃蟹） meat, salted goose, oyster mushrooms（平菇）, wooden-ear mushrooms（木耳）, assorted（各式各样的） vegetables and fragrant herbs（香草）.,chili-fried chicken cubes(辣子鸡),The dish: La zi ji combines crispy chicken breast cubes with a fireplace（壁炉） of peppercorn（干胡椒）, toasted sesame（芝麻） and dried birds-eye chilis（干辣椒） to create a plate of hot, red deliciousness.,Do you want to eat ?,Thanks,
