EatingintheAsia亞洲&美食Asia1.cHINA2.JAPAN3.INDIA4.SOUTHKOREAGenerallyspeaking,Chinesefoodisdividedintoeightstyles,whichisknownasEightregionalCuisines(八大菜系).Thesecuisinesare

Anhuicuisine、Hunancuisine、Shandongcuisine、Sichuancuisine、Cantonesecuisine、Fujiancuisine、Zhejiangcuisine、Jiangsucuisine.CHINAHamstewturtleBraisedmandarinfishTaibaifishheadGroundchickenpotHunancuisineFeature:It’sevolved(逐步形成)fromthedishesofxiangjiangriver,dongtinglakeandwesternHunanmountain.Itfeaturesawiderangeofmaterials.Andit’sfamousforitssourandspice.SteamedfishheadwithredpeppersOilandhotwinterbambooshootstipsDoubleflavorfishheadShandongcuisineFeature:AfterSongdynasty,shandongcuisinehadbecometherepresentativeofthe“northernfood”.AtMingandQingdynasty,Shandongcuisinehadbecomethemainimperialdishes(宮廷菜).IthadagreatimpactonBeijing,Tianjinandnortheasternfoods.Today’sShandongcuisineevolvedfromJinanandJiaodong’slocaldishes.It’sfamousforitsfreshnessandpuretaste.SichuancuisineInthelateQinandearlyHanDynastyhadroughlyformedascale(規(guī)模).InTangandSongdynastyitdevelopedfast.AndinMingandQingdynasty，ithadbeenfulloffame.NowSichuanrestaurantsareallovertheworld.ChengduandChongqingdishesstandfortheauthentic(真正的)Sichuanfood.Sichuancuisine’scharacteristicsaresour,spicyCantonesecuisineFromwesternhandynastytherewastherecord（記載）

ofcantonesecuisine,MingandQingdynasty,withthetradetotheforeigncountries,italsoinfluencedbythewesternfoods.CantonesecuisineisbasedonGuangzhou,ChaozhouandDongjiangdishes.Itisfamousforitswild

animals，

suchascookingsnakes,dogs,catsandsoon.FujiancuisineFujiancuisineisoriginatedfromMinhou(閩侯縣）,Fujian.ItdevelopedfromFuzhou,QuanzhouandXiamendishes.Thiscuisinehasbeautifulcolors,tastesfresh.AsFujianislocatedinthesoutheastcoast,ithasmanykindsofseafood,soseafoodbecomethemainmaterialsofitsdishes.

Anditsdishesarefamousfortheirfreshness.

Litchi–lookingfriedmeatSteamedAbalonewithshark'sfinandfishmawinbrothZhejiangcuisineIt’sevolvedfromdishesofHangzhou,Ningbo,Shaoxing,Wenzhou.Zhejiangisrichinseafood,andisalsoafamoustouristresort（度假勝地）.Itsdishesarejustlikethescenerythere,refined(高雅的)

anddelicious.

Dongpo'sbraisedporkSteamedgrasscarpinvinegargravyLongjingshrimpJiangsucuisineFeature:AfterTangandSong

dynasty

,

togetherwithZhejiangcuisinewascalled“Southernfood”.Jiangsucuisineisfamousforitsfineknifework,propertasteanditsnicemodeling(造型).ChoosethefoodChinesepeopleputmuchemphasis

onthemedicalfunctionofdifferentfood,andtherearemanymedicinal（藥用的）diets,inwhichtheremaybesomeherbs(藥草).Chinesefoodisconnectedwiththefestivals.Forexample,attheDragonBoatFestival,peoplealwayseatricedumplings,andTheLanternFestival,peopleeatsweetdumplings.Japaneseeatriceastheirmainfood,andinJapanesefood,therearemorelikelytoseerawfood,coldfoodandseafood.Japanesefoodusuallyhasalighttaste,fewquantitybutvariouskindsofmaterials.Japanesepaygreatattentiontothelooksofdishesthefreshnessofmaterials.InJapan,peopleeatwithchopstickstoo,butmen’schopsticksarealittlelongerthanwomen’s.JapanInJapan,peopleeatnoisilytoshowtheirfondnesstothefood,especiallywhenhavingsoups.sashimi--生魚片sushi--壽司teaceremony--茶道sake--清酒

Becauseofsomereligioustaboos（禁忌）

,Indiaformsafoodsystemwhichbasedonvegetarianfood.AndIndianseatchi