*Chinese cuisine 中國菜

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Feed - Apprentice knowledge 學徒知識 Apprentice knowledge 學徒知識

Feed - Apprentice Q&A exchange area 學徒問答交流區 Apprentice Q&A exchange area 學徒問答交流區
Any cooking knowledge answers and questions
任何烹飪知識解答和發問

Feed - Professional chef knowledge 職業廚師知識 Professional chef knowledge 職業廚師知識

Feed - Food and science 食物與科學 Food and science 食物與科學
Explain Chinese food from a scientific perspective
用科學角度去解釋中國菜

Feed - Food additives 食物添加劑 Food additives 食物添加劑
Introduce various common food additives
介紹各種常見的食物添加劑

Feed - Chinese Cooking Professional Qualification Examination 中式烹调师职业资格考试 Chinese Cooking Professional Qualification Examination 中式烹调师职业资格考试
The national examination for the qualification certification of Chinese cooks
Chinese cooks are people who use a variety of cooking techniques such as frying, stir-frying, cooking, deep-frying, sautéing, stir-frying, steaming, roasting, and boiling to process cooking ingredients, auxiliary materials, and seasonings according to the requirements of the finished dish to prepare Chinese dishes.

国家对中式烹调师进行资格认证的考试
中式烹调师是指运用煎、炒、烹、炸、熘、爆、煸、蒸、烧、煮等多种烹调技法，根据成菜要求，对烹饪原料、辅料、调料进行加工，制作中式菜肴的人员。

Feed - Sichuan cuisine 川菜 Sichuan cuisine 川菜
It is one of the four major cuisines in Chinese cuisine and is named after its origin in Sichuan. It is characterized by numbness, spicyness, freshness and fragrance, and is famous for its one dish and one hundred flavors.
是中國菜中的四大菜系之一，因發源於四川地區而得名。以麻、辣、鮮、香為特色，以一菜一格、百菜百味而聞名。

Feed - Cantonese cuisine 粵菜 Cantonese cuisine 粵菜
Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines in China. Cantonese cuisine has long been famous at home and abroad for its strict selection of ingredients, fine cooking techniques, wide variety, novel styles, light taste and rich nutrition.

粵菜又稱廣東菜，是中國四大菜系之一。粵菜選料嚴格，烹制工藝精細，品種繁多，款式新穎，清淡味美，營養豐富，早已馳名中外。

Feed - Zhejiang cuisine 浙菜 Zhejiang cuisine 浙菜
It is one of the eight major cuisines in China. It has beautiful mountains and clear waters and rich products. Therefore, the proverb goes: "There is heaven above, and there are Suzhou and Hangzhou below." Zhejiang Province is located on the coast of the East China Sea in China. With a network of waterways in the north, it is known as a land of plenty.
是中國八大菜系之一 ，其地山清水秀，物產豐富，故諺曰：“上有天堂，下有蘇杭”。浙江省位於中國東海之濱，北部水道成網，素有魚米之鄉之稱。

Feed - Hunan cuisine 湘菜 Hunan cuisine 湘菜
Hunan cuisine (also known as Hunan cuisine) is a local traditional cuisine in Hunan Province. It is one of the eight major cuisines in China. It is famous for its rich and appropriate spiciness, rigorous preparation, and highlighting the original flavor of the dishes. Many people who are not used to the taste of chili peppers like it. Serve with chili peppers and Hunan cuisine.

湘菜（亦稱湖南菜）是湖南省本地的地方傳統菜系，為中國八大菜系之一，以辣味豐富適當、製作嚴謹、突出菜餚本味而著名，令許多原本不習慣辣椒味道的人都喜歡上食用辣椒和湘菜。

Feed - Shandong Cuisine 魯菜 Shandong Cuisine 魯菜
魯菜是山東的地域傳統菜系，亦為中國四大菜系之一。其宋代以後即成為「北食」的代表，明、清兩代更成為宮廷御膳主體，對華北北京、天津、河北和東北各地的飲食文化影響深遠。

Shandong cuisine is a traditional regional cuisine in Shandong and one of the four major cuisines in China. After the Song Dynasty, it became the representative of "Northern Food". During the Ming and Qing Dynasties, it became the mainstay of imperial cuisine, and had a profound influence on the food culture of Beijing, Tianjin, Hebei and Northeast China in North China.

Feed - Hu Cuisine 滬菜 Hu Cuisine 滬菜
Hu cuisine, also known as Shanghai cuisine, is one of the main local cuisines in China. Benbang cuisine is another name for Shanghai cuisine, an important school of traditional food culture in the Jiangnan region. The so-called local gang refers to the local area. Its characteristics are rich sauce, moderate saltiness, original flavor, and mellow and delicious taste. Commonly used cooking methods include braising, simmering and sugaring. Later, in order to adapt to the Shanghainese preference for light and refreshing taste, the dishes gradually changed from heavy oil and red sauce to light and refreshing. Shanghai cuisine is good at using sugar in its cooking method, giving it a unique Jiangnan flavor.

滬菜即上海菜，是中國主要的當地風味菜之一。 本幫菜是上海菜的別稱，是江南地區傳統飲食文化的重要流派。 所謂本幫，即本地。 以濃油赤醬、鹹淡適中、保持原味、醇厚鮮美為其特色。 常用的烹調方法以紅燒、煨、糖為主。 後為適應上海人喜食清淡爽口的口味，菜餚漸由原來的重油赤醬趨向淡雅爽口。 本幫菜烹調方法上善於用糖，別具江南風味。

Feed - Fujian Cuisine 閩菜 Fujian Cuisine 閩菜
Fujian cuisine is one of the eight major cuisines in China. It was formed through the mixture of the Han culture of the Central Plains and the culture of the Minyue people. It originated in Fuzhou and is based on Fuzhou cuisine. Later, it was combined with the flavors of East Fujian, South Fujian, West Fujian, North Fujian, and Putian to form a cuisine. In a narrow sense, Fujian cuisine refers to Fuzhou cuisine, which originated in Min County, Fuzhou, Fujian, and later developed into three schools: Fuzhou, South Fujian, and West Fujian, which is the broad sense of Fujian cuisine. Fujian cuisine is characterized by fresh taste, mellow taste, meaty aroma, and lots of soup. It is good at seasoning with red dregs and sweet and sour sauce.

闽菜是中国八大菜系之一，历经中原汉族文化和闽越族文化的混合而形成。发源于福州，以福州菜为基础，后又融合闽东、闽南、闽西、闽北、莆仙五地风味菜形成的菜系。狭义闽菜指以福州菜，最早起源于福建福州闽县，后来发展成福州、闽南、闽西三种流派,即广义闽菜。闽菜以口味清鲜、和醇、荤香、多汤为主，擅红糟、糖醋调味。