1. Chinese Four Cuisines Chinese Four Cuisines

2. Some facts … Eight Great Traditions ( 八大菜系 ): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining Anhui, Jiangsu, and Zhejiang) as the Four Great Traditions ( 四大菜 系 ).

3. SHANDONG CUISINE (L Ǔ C À I)

4. Shandong Cuisine (Lu Cai) One of the oldest cuisines in China, with a history of 2,500 years. Originates from Confucius ’ family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines

5. Shandong Cuisine (Lu Cai) Specializes in seafood like prawns, sea cucumber, flounder Also emphasize on soup gravy Traditional luxury royal banquet

6. Famous dishes Dezhou grilled chicken 炙鸡（德州扒鸡） Lotus flower and shrimp 青辣椒镶虾 Scallion flavoured sea cucumbers 葱烧海参

7. SICHUAN CUISINE (CHU Ā N C À I 川菜 )

8. Sichuan Cuisine (Chu ā n C à i) 2000 years of history but gained popularity all over China after 1980 ’ s Characterized in hot and numbing taste because using a lot of peppercorns and spices. Now it is one of the fastest growing cuisines in the world. Learn from other cuisines and cook in its own style.

9. Sichuan Cuisine (Chu ā n C à i) Beef and fish are most popular Now making more and more seafood due to the influence of Cantonese food Most famous one is “ hot and spicy crab ”

10. Famous dishes Chicken cubes with peanuts 宫保鸡丁 Fish-Flavored Shredded Pork 鱼香肉丝 Pockmarked bean curd 麻婆豆腐

11. CANTONESE CUISINE (YU È C À I 粤菜 )

12. Cantonese Cuisine (Yu è C à i 粤菜 ) Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects. 18-19 th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.

13. Cantonese Cuisine (Yu è C à i 粤菜 ) Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients. Garlic, chives, ginger and coriander leaves are main spices.

14. Famous dishes pork in sweet and sour sauce 咕佬肉 golden roasted suckling pig 烧乳猪 Fricassee three kinds of snakes and cat 三 蛇龙虎凤大会

15. HUAIYANG CUISINE (HU Á IY Á NG C À I 淮扬菜 )

16. Huaiyang Cuisine (Hu á iy á ng C à i 淮扬 菜 ) 1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury.

17. Huaiyang Cuisine (Hu á iy á ng C à i 淮扬 菜 ) Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes

18. Famous dishes Santao Duck 三套鸭 squirrel-shaped mandarin fish 松鼠鳜鱼