*Chinese cuisine 中國菜

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。