Chinese regional cuisine
| Chinese regional cuisine ： ウィキペディア英語版|
Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China as well as from larger Chinese communities overseas.
A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang cuisine) and Szechuan cuisine.〔Yao, Zhang. ''China Everyday!''. Page One Pub. 2007. ISBN 978-981-245-330-3〕〔("Regions of Chinese food-styles/flavors of cooking." ) (University of Kansas ), Kansas Asia Scholars. Accessed June 2011.〕〔("Eight Cuisines of China - Shandong & Guangdong." ) (Travel China Guide ). Accessed June 2011.〕 These styles are distinctive from one another due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle.〔("China's Culinary Diversity in One Map" )〕 One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats and fowl.
Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking, just to name a few.〔 Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Peking duck and dim-sum are other popular dishes well known outside of China.〔
Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.〔J. Li & Y. Hsieh. ''Traditional Chinese Food Technology and Cuisine''. Asia Pacific Journal of Clinical Nutrition.〕
== Cantonese ==
(詳細はDim sum, Cantonese term for small hearty dishes.〔 These bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing and baking. It is designed so that one person may taste a variety of different dishes. Some of these may include rice rolls, lotus leaf rice, turnip cakes, buns, jiaozi-style dumplings, stir-fried green vegetables, congee porridge, soups, etc. The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means 'drink tea'.〔
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