ncludes a variety of different flavors due to China's vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisinesР苏菜РJiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient [in'ɡri:diənt] and is known for carving ['kɑ:viŋ] techniques and a light, fresh and sweet flavor. ?苏菜:江苏又名淮阳,菜肴以海鲜为主要原料,同样因其做工精美和口味清淡、香甜而出名。Р闽菜РFujian Cuisine: bination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and bright colors. ?闽菜:结合福州菜、泉州菜和厦门菜的特色,口味以甜酸咸香为主,色美味鲜。Р浙菜РZhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow ['meləu]fragrance ['freiɡrəns]. ?浙菜:由杭州菜、宁波菜和绍兴菜组成,因其鲜嫩和口味清香而享誉盛名。
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