The Ten Different Cooking Styles in China
People regard food as their prime want, and food safety should be given the top priority.
Cooking is an ancient Chinese art. Some 3,000 years ago, the Chinese people already knew how to " deliciously " blend the five flavours--pungent辛（辣），sweet甘（甜），sour酸， bitter苦, and salty咸and today Chinese cuisine is ranked among the world's best and Chinese resaurants can be found in many countries and regions throughout the world.
The most popular cooking style in China are those of Sichuan四川（chuan川），Shandong(lu鲁），Guangdong(yue粤），Huaiyang淮扬（Jiangsu江苏），Zhejiang浙江（zhe浙），Fujian福建（min闽），Hunan湖南（xiang湘）, Anhui安徽（hui徽），Beijing北京(jing京）, and Shanghai上海（hu沪）．
Sichuan Style:
Bean curd with mince and chilli oil 麻婆豆腐
Braised pork knuckle with bean sauce 豆瓣全肘
Diced chicken with chilli pepper: Chicken cubes with peanuts 宫保鸡丁
Pork shreds with fishy flavour；Shredded pork, in sichuan style鱼香肉丝
Stewed scallop and turnip ball 绣球干贝
Steamed pork wrapped in lotus leaves 荷叶蒸肉
Translucent beef slices 灯影牛肉
Spicy Sichuan-style tender chicken slices 怪味鸡块
Shrimp with green vegetables 翡翠虾仁
Chrysanthemum in chafing dish 菊花火锅
Shandong style:
Bird's rest in clear soup 清蒸燕窝
Braised sea whelks in brown sauce 红烧海螺
Dezhou grilled chicken 德州扒鸡
Braised sea slug with crab meat in brown sauce 蟹烧海参
Chinese yam in hot toffee 拔丝山药
Quick-boiled clam 油爆大蛤
Lotus flower, and shrimp 荷花大虾
