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Chinese Cuisine
Chinese Food

Sichuan Cuisine
Of the eight major schools of China's culinary art, Sichuan cuisine is perhaps the most popular. Originating in Sichuan Province of westernChina, Sichuan cuisine, known as Chuan Cai in Chinese, enjoys an international reputation for beingspicy and flavorful. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavors and different methods of cooking, featuring the taste of hot, sweet, sour, salty, or tongue-numbing.
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Chaozhou Cuisine
Chaozhou is the name of a coastal region around the Shantou district of eastern Guangdong Province. One of the major schools in Guangdong cuisine, Chaozhou cuisine originated from Chaoshan Plain about one thousand years ago.

Naturally, as a fishing area, seafood features prominently in Chaozhou cuisine, which is often enhanced by piquant sauces, such as tangerine jam for steamed lobsters and broad-bean paste for fish. The mouthwatering prawns, oysters, crabs and eels, combined with home-
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Zhejiang Cuisine
Zhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the specialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as land of fish and rice, Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most famous one among the three.

Hangzhou cuisine is characterized by its elaborate preparation and varying techniques of cooking, such as sauteing, stewing, and stir- and deep-frying. Hangzhou food
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Huai-Yang Cuisine
     
Huai-Yang Cuisine originated from the Pre-Qin Period (221-206BC), became famous during the Sui (581-618) and Tang (618-907) Dynasties, and was recognized as a distinct regional style during the Ming (1368-1644) and Qing (1644-1911) Dynasties. This cuisine includes dishes from Huai'an, Yangzhou, Suzhou, and Shanghai.
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Fujian Cuisine
Fujian cuisine, also called Min Cai for short, holds an important position in China's culinary art. Fujian's economy and culture began flourishing after the Southern Song Dynasty (1127-1279). During the middle Qing Dynasty around 18th century, famous Fujian officials and literati promoted the Fujian cuisine so it gradually spread to other parts of China.

Fujian cuisine comprises three branches -- Fuzhou, South Fujian and West Fujian. There are slight differences among them. Fuzhou dishes, quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour; South Fujian dishes, popular in Xiamen, Quanzhou, Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, custard, and orange juice as flavorings; West Fujian dishes are salty and
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