1. the 4 Main Regional Cuisines

2. Chinese Cuisine Prepared in bite size pieces Vegetarianism is uncommon Chopsticks are commonly used Stir-frying

3. Four Main Regional Cuisines Sichuan Cantonese Shandong Huaiyang

4. Sichuan (Szechuan) - 川菜 Originated in Sichuan Known for bold spicy flavors Pickling, salting, drying, and smoking Anise pepper Common preparation- stir-frying, steaming, and braising Kung Pao chicken

5. Cantonese - 粤语 Most popular outside of China Originated in southern china Sauces are light and bland compared to other cuisines Soup before a meal

6. Shandong- 山东 (Shāndōng) Popular in the east Two main styles; Jinan and Jiaodong Most styles were influenced by Shandong cuisine Uses a lot of Shandong corn, peanuts, and grains

7. Huaiyang - 淮扬菜 (Huáiyáng) Derived from styles of Jiangsu province Chinkiang vinegar Sweet not spicy Natural flavor Light and delicate

8. 谢谢您 (Thank You …now Let’s Eat!)