China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.
Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.
Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer
Sichuan Cuisine
Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.
If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.
Guangdong Cuisine
Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.
Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.
Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.
Fujian Cuisine
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".Jiangsu Cuisine
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.Zhejiang Cuisine
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.
Hunan cuisine

Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.Anhui Cuisine

Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain






natural characteristics of four of China's most popular animals--the Fish, the Panda, the Tibetan Antelope, the Swallow--and the Olympic Flame. Each of Fuwa has a rhyming two-syllable name--a traditional way of expressing affection for children in China. Beibei is the Fish, Jingjing is the Panda, Huanhuan is the Olympic Flame, Yingying is the Tibetan Antelope and Nini is the Swallow. When you put their names together--Bei Jing Huan Ying Ni--they say "Welcome to Beijing," offering a warm invitation that reflects the mission of Fuwa as young ambassadors for the Olympic Games. Fuwa also embody both the landscape and the dreams and aspirations of people from every part of the vast country of China. In their origins and their headpieces, you can see the five elements of nature--the sea, forest, fire, earth and sky--all stylistic rendered in ways that represent the deep traditional influences of Chinese folk art and ornamentation. Spreading Traditional Chinese Blessings Wherever They Go In the ancient culture of China, there is a grand tradition of spreading blessings through signs and symbols. Each of Fuwa symbolizes a different blessing--and will honor this tradition by carrying their blessings to the children of the world. Prosperity, happiness, passion, health and good luck will be spread to every continent as Fuwa carry their invitation to Beijing 2008 to every part of the globe. At the heart of their mission--and through all of their work--Fuwa will seek to unite the world in peace and friendship through the Olympic spirit. Dedicated to helping Beijing 2008 spread its theme of One World, One Dream to every continent, Fuwa reflect the deep desire of the Chinese people to reach out to the world in friendship through the Games--and to invite every man, woman and child to take part in the great celebration of human solidarity that China will host in the light of the flame in 2008.




inspired by the villager's valiant attempts to rescue Chu Yuan from the Mi Lo river. This tradition has remained unbroken for centuries。

sawdust or bran of grain. People use color-drawing, embroidering, cutting or patching to draw the facial outline and decorative pattern. People usually make tigers to have big head, big eyes, big mouth and big tail to show that it is courageous and powerful. Besides the Dragon Boat Festival, on certain occasions, such as Spring festival or Lantern festival, people make cloth tigers as a wish to ward off evils, to prevent illness and to be lucky.
Dizi (also called D'Tzu or Zhu Di), is a side-blown wind instrument made of Bamboo. Dizi has a very simple structure: 1 blowhole, 1 membrane hole, 6 finger holes, and two pairs of holes in the end to correct the pitch and hang decorative tassels. 笛子,又称竹笛,是一种用竹子做成的侧吹管乐器. 笛子的构造简单,一个吹孔,一个膜孔,六个指孔,两对在尾端用于调音以及挂装饰物的孔。
Qipao. It became popular among the royal palace of the Qing Dynasty and the mansions of the Manchu nobility. At that time, it was loosely fitted and long enough to reach the insteps. Usually it was made of silk, and embroidered, with broad laces trimmed at the collar, sleeves and edges. The dress empresses of past dynasties wore them. Their style of dress was regarded as the highest of standards for Chinese women for several thousand years. The only medium to display the elegance of a human body is an elegant costume. Whatever costume a woman wears, in addition to magnificence and nobility, she must have a thirst for elegance or beauty. Perhaps that's the reason why Qipao was born. In the past, the collar of the costume was made high and tight-fitting to keep warm. Qipao has incorporated this feature, not just for preventing coldness but also for beauty. The collar of Qipao generally takes the shape of a semicircle, its right and left sides being symmetrical, flattering the soft and slender neck of a woman. The collar of Qipao is meticulously made, especially the buttonhole loop on the collar, which serves as the finishing touch. We can't help but admire the designers' artistic originality. The design of the front of Qipao depicts the maturity of women properly, reminding people of the line of a Chinese poem 'A garden full of the beauty of spring can not be prevented from being enjoyed.' Qipao generally has two big slits at either side of the hem for convenient movement and display of the slender legs of women. Unlike a short-length skirt, the slits of Qipao expose a woman's legs indistinctly when she walks, as if there was a blurred emotional appeal of 'enjoying flowers in mist.' Qipaos can display Chinese women's modesty, softness and beauty. Like Chinese women's temperament, Qipaos are elegant and gentle. Like other costumes, the beauty of Qipao comes first. Simplicity is one of its features from the collar, loop, chest, waist and hips to the lower hem, and a Qipao almost varies with a woman's figure. It not only lays stress on the natural beauty of a female figure, but also makes women's legs appear more slender. Mature women in Qipaos can display their graceful refined manner. Besides its simplicity, Qipao provides designers with vast, creative space: some short, some long, with low, high, or even no collars at all. Practicality always goes with beauty. Qipaos are worn in both urban and rural areas, its long-standing elegance and serenity making wearers fascinating. When wearing Qipao, women should pay attention to the match as a whole; particularly middle-aged or elderly women should do so. Hairstyles, jewelry, socks and shoes should match Qipaos properly in color and design. Today, with the development of the market economy in China, designs or styles of fashions are so dazzling as the stars that the eye cannot take them all in. As a result, people are often at a loss what to choose when facing the vast sea of fashions. On the other hand, it is just a golden opportunity for Chinese national costumes to regain their popularity. Fashion culture has become a point of intersection of social culture, reflecting economic developments, social progress and educational level. It represents people's spirit, living standards and aspirations towards beauty.