Kitchen Chinese provinces./厨房中国各省。

China - is a country that consists of many ethnic groups, for this reason, it is not surprising that each of its district is quite different for its climate, history, customs and foods. This explains the variety of features regional cuisine. In southern China like sweet food, and it was there that produced the main share of the country's sugar, well, the northern regions of eating salty foods, as long salt mined in these areas. Jiangsu and Zhejiang are located near the sea in a valley, there are also a lot of rivers and lakes, and the menu consists of sea and river products. Cities such as Beijing, Tianjin and other northern centers of China known restaurants, which are treated to roast on an open fire or oil meat dishes. But the modern cities of Guangzhou and Shanghai, the traditional ways of cooking, usually interwoven with Western./中国 - 是一个由许多民族的，因为这个原因，这并不奇怪，它的每一个分区的是它的气候，历史，习俗和食品完全不同的国家。这解释了各种特色的当地美食。在中国南方喜欢甜食，而且在那里生产国的食糖的主要份额，那么，吃咸的食物，只要盐北部地区开采在这些领域。江浙位于海边在一个山谷里，也有很多河流和湖泊，菜单由海运和河运产品。城市，如北京，天津和中国著名的餐厅，这是处理烤上明火或油肉菜等北方中心。但是，广州和上海的现代城市，烹饪的传统方式，通常是用西方的交织。

Cooks in China is divided into four main culinary school, they come from five provinces: Shandong, Sichuan, Jiangsu, and Guangdong Chzhentsyan. These schools are divided into twenty-renowned culinary styles - Beijing, Shanghai, Henan, Hubei Provincial, Muslim, vegetarian, and so, too, there is a great variety of local cuisines. Almost every city or a rural area of ​​the country, the people keep their secrets of cooking, so they are characteristic only for the given area. According to the Chinese, is now in the country there are more than five thousand meals, thus, homemade cooking, are not included here./在中国厨师分为四个主要的烹饪学校，他们来自五省：山东，四川，江苏，广东等Chzhentsyan。这些学校被分为二十知名的烹饪风格 - 北京，上海，河南，湖北省委，清真，素食主义者，所以，也有种类繁多的当地美食。几乎每一个城市或国家的农村地区，人们保持他们烹调的秘密，所以他们的特点只对给定区域。根据中国，现已在全国有五千多餐，因此，自制烹饪，这里不包括在内。

So, let's look at the main areas of Chinese cuisine./所以，让我们看一下中国菜的主要领域。
Shandong cuisine is a low-fat diet, it is easy and delicious. The best dishes of the cuisine soups are considered: pure teas and milk broth. The most famous is the "soup of the Swallow's Nest", it is a pure broth is quite edible and useful saliva, it swallows fasten their homes. It was this soup, usually served at official banquets. The milk soup is not only milk, it also seasoned with local tszianskimi vegetables. City of Shandong Province, which are located along the coast, known sea delicacies, it is often "fast fried shells" or "oysters, fried in deep oil layer". These treats are usually served with wine./鲁菜是一种低脂肪的饮食，很容易和可口。美食汤的最拿手的菜被认为是：纯茶和牛奶汤。最有名的是“燕窝汤”，它是一个纯粹的肉汤是非常食用和有用的唾液，这燕子系家园。正是这种汤，通常在公务宴请服务。牛奶汤不仅奶，还与当地的蔬菜tszianskimi调味。市山东省，这是沿海的位置，称为海的美味佳肴，往往是“快炒壳”或“牡蛎，深油层炸”。这些治疗通常用酒服务。

From the variety of freshwater fish Shantung table, the most popular Chinese perch, and from the sea - salmon, large and small croaker, fish-sword, flounder. Also, the Chinese are very fond of fish with red scales, "which dwells on Mount Taishan, eating from a source that inhabits the so-called" fish with red scales. " Judging by the title, you might think that it scales really red, however, it is golden, and only the fins are bordered by a red stripe. The meat of this fish is very juicy, so the Chinese scrub it, washed, rubbed with spices, fried in deep oil layer and served seasoned with salt./从各种淡水鱼山东表中，最流行的中国鲈鱼，距离大海 - 鲑鱼，大黄鱼小，鱼剑，比目鱼。此外，中国人很喜欢吃鱼与赤鳞“，其中详细论述泰山，从栖息于所谓的来源吃”与赤鳞鱼。“ 由标题来看，你可能会认为它扩展真红，但是，它是金色的，只有散热片是由红色条纹边框。这种鱼的肉非常多汁，所以中国擦洗，洗净，涂擦用香料，深油层炒盐调味服。

Jinan City famous for its restaurants, which prepare from the Yellow River carp in sweet and sour sauce. When it is cooked, the cook gets several oblique incisions on both sides and covered with a layer of whipped eggs. Thereafter, the fish is fried in deep oil layer, and then poured sweet and sour sauce, in which form it is supplied to the table. The head and tail carp raised during roasting, so it is served on the table bent into an arc./济南市著名的餐厅，从黄河鲤鱼糖醋汁准备。当它被煮熟，库克得到两侧斜几个切口，并覆盖着掼蛋层。此后，鱼是炸深油层，再浇上糖醋汁，在形成它提供给表。焙烧过程中，头部和尾部鲤鱼提高，所以它是服务于桌上弯曲成弧形。

When it comes to fish dishes, some of them associated with the Jiangsu-Zhejiang cuisine, it is based on four basic cooking techniques: boiling, steaming, stewing and boiling over low heat. As a rule, the food differs somewhat sweet flavor and very spicy dish is still the same fish in sweet and sour sauce, but prepared in a different recipe.

For chzhenzyanskoy Jiangsu cuisine is usually characterized by steam dishes. It is with the help of steam cooked chicken, meat, eggs and other products. The most popular is the steam fish, her love for the delicate flavor and rich aroma./当涉及到的鱼菜，有的还带有江浙美食有关，它是基于四个基本烹饪技巧：煮，蒸，炖用小火煮沸。作为一项规则，食品有所不同甜味和很辣的菜仍是糖醋汁一样的鱼，但在准备不同的配方。对于chzhenzyanskoy江苏菜系特点通常蒸汽菜肴。它是隔水蒸熟鸡肉，肉，蛋等产品的帮助。最流行的是清蒸鱼，她细腻的风味和香气浓郁的爱情。

Cooks also noted the province of Guangdong, which is in the subtropics, where everything grows very quickly - and the melons, and vegetables, and fruits. The entire province is covered with a dense network of rivers, and washed by the sea. It is here that lives innumerable fish, crabs, clams, crabs, sea cucumbers. As China goes the joke that in Canton (Guangzhou) eat almost anything that flies, crawls and flies./库克还指出，广东省，这是在亚热带地区，这里的一切非常迅速增长 - 和西瓜，蔬菜，水果等。全省覆盖的河流密集的网络，并在海边洗。正是在这里，住了无数鱼，蟹，蛤，蟹，海参等。随着中国进入了玩笑，在广（广州）几乎吃天上飞的，爬和苍蝇。