1. Chinese Cuisine

2. Shandong Cuisine  Consists of Jinan cuisine and Jiaodong cuisine  Seafood is a major component of Shandong cuisine.  Soups are given much attention.

3. Fried stomach and nine-bends pig intestines ( 九转大肠 )

4. Sea Cucumber with Crab Roe ( 蟹黄海参 )

5. Sautéed Lamb Slices with Scallion ( 葱爆羊肉 )

6. Apple in Hot Toffee ( 拔丝苹果 )

7. Guangdong Cuisine  Consists of cuisines in Guangzhou,Shantou,Dongjiang and Hakka people.  Western-style  natural flavor. light, sweet, crisp and fresh  Famous for its wide selection of ingredients.

8. Roast Suckling Pig( 烤乳猪 )

9. Pork with preserved vegetable ( 梅菜扣肉 )

10. Abalone,sea cucumber, Shark‘s fin 鲍、参、翅

11. Steamed sea bass ( 清蒸鲈鱼 )

12. Century Egg and Pork Congee ( 皮蛋瘦肉粥 )

13. Jiangsu Cuisine  Consists of Yangzhou,Huaian,Suzhou and Shanghai cuisines  Use fresh and live aquatic products as the main ingredients.  Based on four cooking methods:boiling,stewing,braising and simmering ( 煮, 煨, 焖, 炖 )

14. Braised Tortoise( 清炖甲鱼 )

15. Watermelon chicken slice( 西瓜鸡 )

16. Lion’s Head Meatballs( 狮子头 )

17. Saline Duck ( 盐水鸭 )

18. Zhejiang cuisine Comprise local cuisines of Hangzhou, Ningbo and Shaoxing,and Hangzhou Cuisine is the most famous one among the three.  Fresh,tender,soft,smooth

19. West Lake Fish with vinegar ( 西湖醋鱼 )

20. Beggar’s Chicken ( 叫花鸡 )

21. Stewed Silver Carp Head ( 拆烩鲢鱼头 )

22. Sichuan Cuisine  Consists of Chengdu cuisine and Chongqing cuisine.  Characterized by spicy and pungent flavor, emphasizes on the use of chili,pepper and prickly ash( 花 椒 ),ginger.  Variety of flavors: sour, sweet, tongue-numbing and hot.

23. Mapo Tofu

24. Fish-flavored Pork Shreds( 鱼香肉丝 )

25. Boiled Pork Slices in a fiery sauce ( 水煮肉片 )

26. Chicken Cubes with Peanuts in Hot Sauce ( 宫保鸡丁 )

27. Twice-cooked Pork( 回锅肉 )

28. Fuqi Ox Lung Slice( 夫妻肺片 )

29. Chongqing Hot and Chilli Fish ( 重庆麻辣鱼 )

30. Hotpot

31. Hunan Cuisine  Consists of local cuisines of Xiangjiang Region,Dongting Lake and Xiangxi mountain areas.  Characterized by thick and pungent flavor.  Chili,pepper and shallot are usual necessities.

32. Steamed Fish Head with Diced Hot Red Peppers ( 剁椒鱼头 )

33. Steamed Multiple Preserved Hams ( 腊味合蒸 )

34. Fujian cuisine  Combine Fuzhou,Quanzhou and Xiamen cuisines.  Distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory  The most distinct features are their “pickled taste“( 卤味 ).

35. Steamed Abalone with Shark’s Fin and Fish Maw in Broth ( 佛跳墙 )

36. Litchi Pulp( 荔枝肉 )

37. Anhui Cuisine  Braising and stewing are the most basic cooking methods.  Slightly spicy and salty.

38. Li Hongzhang Mixed Stew ( 李鸿章杂烩 )

39. Huangshan Stewed Pigeon ( 黄山炖鸽 )

40. The End Thank you!