Chinese food can be roughly divided into eight regional cuisines, they are: Shandong cuisine、Sichuan cuisine、Cantonese cuisine、and Fujian、 Anhui、 Hunan、Jiangsu、Zhejiang cuisine.
鲁菜Shandong Cuisine(山东菜系)
Lu cai has great influence in north China and has become the representative of North China cuisines
It’s one of the oldest cuisines in China, with a history of2,500 years.
It’s originates from Confucius family banquet, then adopted by imperial kitchen.
鲁菜Shandong Cuisine(山东菜系)
Specializes in seafood like prawns（对虾）, sea cucumber [‘kju:kʌmbə]（海参）, flounder （比目鱼）
Also emphasize on soup gravy
Traditional luxury royal banquet
专营海鲜,如虾、海参、小比目鱼
还强调汤肉汁
传统的豪华皇家宴会
川菜Sichuan Cuisine(四川菜系)
It has 2000 years of history but gained popularity all over China after 1980’s.
Characterized in hot and numbing（使麻木的） taste because using a lot of peppercorns[‘pepəkɔ:n]（干胡椒） and spices.
Now it is one of the fastest growing cuisines in the world.
川菜Sichuan Cuisine(四川菜系)
Beef and fish are most popular
Now making more and more seafood due to the influence of Cantonese food（广东菜）
One of the most famous food is “hot and spicy crab”（辣子蟹）
粤菜Cantonese food (广东菜系)
Cantonese people ate what they could find locally. Wild animals, plants even insects.
Long time ago, Guangdong has been the farthest end of China and lack of all support from the rulers
18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food
.
Cantonese cuisine incorporates almost all edible（可食用的） meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.
粤菜
Fujian cuisine consisting of Fuzhou, Quan zhou and Xia men Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory [‘seivəri]. The most distinct features are their "pickled taste".
福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。
闽菜Fujian
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