4. Zhejiang Category

  At the east boast of East China Sea, rich of water channels north, hills in southwest, rich in wild lives, Zhejiang Province is a land lowing with milk and honey. People here make use of ample seafood resources, they have created many kinds of famous Zhejiang dishes which are deeply loved throughout the world.

  The first character is the pursuit of slim, special, fresh and delicate. They choose delicate materials here, making the dishes super of the delicate parts. By using specialties, the dishes here are full of local characteristics. Due to the stress of being fresh and live, the taste is pure and true. Second the cooking method is famous for burn, stew, braise and simmer, keeping original taste. Last they stress delicate and exquisite, many dishes are full of beautiful legends, thus strong color of culture is another character of the category.

  5.

Jiangsu Category

  There are exceptional advantages in Jiangsu Province: sea east, Lake Hongze west, T’ai Lake south, Yangtze River in the middle, canals from north to south, wild weather and fertile land, thus there are abundant in material in the forming of category.

The main material of the category is seafood, delicate cutting technique, stressing on fire, famous for cooking in a slight way, always for a long time, keeping the original taste, fresh and mild. The dishes here are elegant, with wonderful shape while bones soft, fresh and crisp, all make the dishes more delicious.

  6. Shandong Category

  Lying at downstream of Huang River, Shandong Peninsula, Shandong Province extends between the Bohai Sea and the Yellow Sea.

Due to the wild weather and ample products here, there are plenty of seafood at coastal areas, and other various kinds of cattles, fowls, vegetables, fruits and freshwater fishes, they all spread in a large scale.

  Cooks here always finish the culinary art in the way of burn, fry, and blast, fresh, pure, crisp and tender dishes. The traditional method of cooking here is famous for the use of clear soup and creamy soup, mainly light and with the attention to keep fresh taste of major materials.

  The main character of Shandong category lies at strengthening the original taste of dishes, salty and fresh inland while fresh and salty coastal.

7. Guangdong Category

Located at southeast, wild weather and ample products, after developing for a long time, Guangdong gradually forms a category with distinct characters, which is especially famous throughout China.

At first the dishes are made by plenty of materials, wide and strange, often using live seafood. Actually it is the category that takes the most kinds of materials. Then the skilled cutting technology, especially the killing of fresh seafood, making the dishes simple and natural. Featured at the taste of fresh and tender, due to its own different way of cooking, thus it has formed a complete different way of cooking after a long time of development.

8. Sichuan Category

 With vast expanse of fertile land and ample products, Sichuan owns abundant materials for cooking. It also stresses taste, full of features, with different condiments, mainly hot pepper, pepper, black pepper, green onion etc. It has different tastes, famous for administrative and incremental levels.

They often do cooking by burn, stew, simmer etc, always the usage of soup. Actually there are countless kinds of the category, which is the biggest one in China. As for the category, there are different tastes such as fresh and salty, domestic trivia, spicy and hot, ginger juice, sour and hot, sweet and sour, mustard etc. Different taste has different kinds of dishes, with a lot of choices for you.

When travelling China, I have enjoyed a lot. For returning, I gave the locals a lot of presents I purchased from http://www.dinodirect.com/giftidea/ to thanks them for treating me so well. During the journey, I have also made a lot of friends, actually we still keep contact until now, maybe I will take another journey in China soon.

Cooking, also culinary art, it means to do some process on food, making it more delicious, more beautiful and more pleasant to smell. A good dish, wonderful in color, flavor and shape, does not satisfy you while eating but also it will make nutrients more easily absorbed.

There are seven basic skills of cooking: 1. cutting technique 2. oil in 3.sizing and starching technique 4. skill of mastering temperature 5. thickening and spilling skill 6. the time of seasoning and skill of mastering numbers 7.tilting and panning technique The seven processes form the whole cooking, if you can do each process well, you must be a good cook. China is such a country who stresses culinary art very much, during history time, there has formed a rich culture about culinary art. When travelling in China, I had enjoyed many good dishes and learned something about that, with deep impression, I want to say something about the culture.

Hunan Category:

Hunan Province locates at middle China, warm weather and full rains.

The main terrain here is hill and basin, developed in agriculture, grassland, sideline and fishing, and the famous Dong Ting Lake is here.

Main characters of Hunan Category are：first，elaborate cutting technique and pretty form. There are more than 16 kinds of cutting skills here, which makes dishes in various forms and always changed. Second, it is famous for sour and hot in spice. Hunan dishes stress the tasty of raw material, seasoning technology changes with the change of raw material. The last is that there are many kinds of skills, especially simmering. Due to the strong taste here, dishes are always made by simmering.

2.

Fujian Category

Lying at the southeast of China, sea west, mountains east, wild weather, rich venison and water resources, all have provide good foundation as material for Fujian Category forming.

The category stresses the use of spice, famous for sweet and pungent, especially the use of Scha makes dishes more delicious. The dishes in Minxi are a little salty and pungent, with a strong sense of local characteristics.

The people in Fujian are good at cooking delicacies of every kind, especially seafood. At the premise of keeping wonderful taste and form, mainly the taste, with the feature of elegance and tender; skillful cutting techniques, Fujian Category is famous throughout China. There are many ways of cooking such as fry, burst, stuffy, simmer etc.

3. Anhui Category

Anhui Province, lying at northwest of China, owns a lot of plains, hills and chains of mountains. Yangtze River and Huai River are in the province, their branches have met lakes, fertile land, rich products, form material foundation of Anhui Category forming.

The people here are also good at cooking delicacies of every kind and stress fire such as stew and burn. Simple and beneficial, keep the original taste of dishes, actually many dishes here are made by simmering for a long time, thus they are pure soup and mellow taste, suffusing an exquisite fragrance all around.

Cooks in Anhui Province often choose material at locals, with great cautions, they want the materials to be fresh and live. Then they are good at using fire, characters by color, oil and fire. Third they always burn and stew, suitable in light taste and heavy taste. Anhui dishes stress maintaining nutrition and healthy for body.

The above are just three kinds of all the dishes, due to the limited scales, I will continue the topic on my laptop (http://www.dinodirect.com/laptops/ ). When travelling in China, I have enjoyed a lot here for food, deeply impressed that China is really a great country for the culture of eating. I will go on with the topic soon.

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