英语论文网

with green pepper and Chinese prickly ash, which create many representative pungent taste. In addition to this, Sichuan dishes often use edible wild herbs and wildfowls as raw material with garlic, ginger and fermented soybean as ingredients in cooking. The basic cooking ways are salting, braising, frying and frying without oil. It is really worth to taste Sichuan dishes.
 Guangdong Cuisine
    Guangdong cuisine derives from Guangdong, which is the southernmost tip province in China. Because most overseas Chinese people are from Guangdong, Guangdong cuisine maybe the most widely available China local food abroad. Cantonese are keen on tring different kinds of meats and vegetables. In fact, Guaugdong cuisine is one of the most abundant cuisines in China. It often use a lot of vegetables coming from other places in the world without much chill in order to highlight the original taste of the vegetables and meats. Guangdong cuisine is well known to foreigners for its clear, light, crisp, and fresh taste. People often choose beats and raptors to create ingenious dishes. Roasting, braising, stir-frying, sauting, deep-frying, steaming and stewing are the most basic cooking ways. Among them stir-frying and steaming are often used to keep the natural taste of the dishes. Besides, Cantonese cooks attach importance to the artistic sense of dishes.
 Fujian Cuisine
 Fujian cuisine is made up of Fuzhou cuisine, Quanzhou cuisine and Xiamen cuisine, which is famous for its fancy seafood, beautiful colour and lustre and different taste of sweet, sour, salty and savory. The best known dish is the pot-stewed fowls.
 Jiangsu Cuisine
 Jiangsu cuisine, which also called Huaiyang cuisine, is popular in the downstream of The Yangtze River. It uses aquatic product as the major ingredient and stresses the delicate flavour of the materials. It has dazzling skilled sculpture, especially the melon carving technology. The cooking ways includes braising, simmering, roasting and stewing. The distinguishing feature of Jiangsu cuisine is light, savoury and sweet in flavour with elegance. Jiangsu cuisine is famous for its selected materials, elaborate preparation and mild taste. The flavour is strong but not heavy, light but not bland.  
 Zhejiang Cuisine
 Zhejiang cuisine consists of Hangzhou cuisine, Ningbo cuisine and Shaoxing cuisine, which is famous for its freshness, mildness, smoothness and savoury without greasiness. Among them Hangzhou cuisine is the most famous one.   
   Hunan Cuisine
   Hunan cuisine is comprising of local Characteristics of Xiangjiang region, Dongting Lake and Xiangxi. It is characterized by extra spicy. The necessary part of Hunan cuisine are chill, green pepper and shallot.
 Anhui Cuisine
 Anhui cooks pay attention to the temperature in the process of  cooking and good at braising and stewing. They often add ham and cube sugar in order to improve the taste of the dishes.

ⅠIntroduction......................................... 3
ⅡEight Great Traditions of Chinese Cuisines ........................................3
ⅢThe Differences of Dietary Cultures Between Chinese and  Western........................................ 5
3.1 The differences from the perspective of concept.本论文由英语论文网提供整理，提供论文代写，英语论文代写，代写论文，代写英语论文，代写留学生论文，代写英文论文，留学生论文代写相关核心关键词搜索。