English:

China’s distinct regions and lengthy history constructed eight particularly renowned cuisines: Sichuan, Cantonese, Hunan, Shandong, Jiangsu, Zhejiang, Fujian, and Anhui. Sichuan is likely the most popular in China, yet is also said to be the spiciest. Although there are a variety of dishes, the most authentic ones contain chili oil or peppers, such as hot pot, Mapo tofu, and Kung Pao chicken. Like Sichuan cuisine, Hunan cuisine is known to be spicy; it uses hot peppers in most dishes. However, many also contain beans, making dishes appear oily and dark. Cantonese cuisine is the common type of Chinese cuisine in the United States, packed with flavors representative of the culture. These dishes are fresh and refined, including soup, seafood, dim sum, and noodles. Shandong cuisine is known to be salty and flavorful. Typically, green onions, ginger, and garlic are added to dishes such as soup and fried seafood. On the other hand, Jiangsu cuisine is considerably light, focusing on preserving original flavor and freshness. Thus, it uses exquisite cutting techniques and simple cooking methods such as stewing, braising, or steaming. The dishes often consist of fish, crabs, soup, and rice. As the Zhejiang province is adjacent to Jiangsu, the flavors are very similar, but the dishes usually consist of fried seafood and vegetables. The Min province is near both land and sea, resulting in its dishes being everything from dense meat to delicate fish topped with sweet and sour sauce or vinegar. Anhui cuisine is unlike most; dishes are prepared to be healing and therapeutic. Cuts, temperature, and nutrition are precisely measured. Although these are known as the “8 Chinese Cuisines,” China has many others, resulting in a variety of diverse flavors.

Mandarin:

除了有特别长的历史以外，中国也有很不一样的地方，所以中国菜比挺多的国家的菜特别得多。中国有八个特别重要的菜：川菜、粤菜、湘菜、鲁菜、苏菜、浙菜、闽菜和徽菜。

川菜比很地方的菜辣一点儿，而且川菜用更多辣椒和胡椒。除了辣以外，川菜有咸和甜的味道因为他们用咸和甜酱。虽然川菜有各种各样的菜，但是最地道的是：火锅、麻婆豆腐和宫保鸡丁。

最多的人知道粤菜是什么，而且是美国最有名的中国菜。粤菜又新鲜又淡, 也通常蒸、炖或炒菜。最地道的粤菜是：汤、海鲜、点心和面条。

湘菜比川菜辣一点儿因为湘菜用更多的辣椒。因为湘菜通常把辣椒和豆放进菜里，所以菜的颜色常常看起来比较深，而且有挺多油的。

鲁菜有咸和香的味道。因为鲁菜有这些味道，所以菜通常用葱、姜和蒜。而且，这个菜常有汤和海鲜。如果菜用海鲜或者肉，就通常把菜炸一下。

因为苏菜的味道挺淡也挺新鲜的，所以能尝到味道的质量很好。虽然菜有点儿淡，但是也很少很咸或者很甜。苏菜常常用鱼、螃蟹、汤、米饭等等。而且，苏的菜通常是炖、红烧或者蒸的，所以菜比较新鲜。

因为浙江离江苏比较近，所以浙菜的味道跟苏菜的味道有点儿一样，而且味道又淡又新鲜。浙菜常常用新鲜的鱼、虾和蔬菜。虽然味道跟苏菜差不多一样，但是浙菜通常是炸的。

虽然闽菜用各种各样的配料，但是通常用肉和海鲜。除了这些配料以外，闽菜也加醋和别的酸甜酱。而且，味道比较酸、甜和新鲜。有的闽菜也常常有点儿辣。

徽菜比别的菜健康一点儿，而且徽菜对你的身体有好处。虽然徽菜用各种各样的配料，比方说：海鲜、肉、蔬菜等等，但是所有的菜都特别健康。

除了这些菜以外，中国也有各种各样别的菜因为是一个特别大和老的国家。

Works Cited:

Edited by: 狄老师 (Di lao shi)/ Ms. Di