中国菜系 Chinese Cuisine
菜系的差异主要有多种因素所致，其中包括地理位置，
气候条件，交通状况，人口迁徙，地方文化。
Many factors resulted in the differences between cuisines,
including geography, climate, transportation, migration,
regional culture.
Result in 导致
在漫长的历史发展过程中，中餐逐渐分化为南北两大口味。
During the long-term history development, Chinese dishes
gradually are divided into southern and northern taste.
Sichuan cuisine
四川菜以麻辣，味重著称，其料选料范围广，调味品烹饪
技术变化多样。
Sichuan cuisine is famous for spiciness and greasiness, which
has a wide range of ingredients and cooking skills.
Guangdong cuisine 广东菜
广东菜用料广泛，除了通常用的肉，禽类外，还用蛇，猴，猫，等菜制成菜肴，菜的特点多以清淡，生脆，爽口，偏甜为主。
Guangdong cuisine has a broad range of ingredients that include snakes , monkeys, cats and so on, besides meat and poultry. It is always insipid, crisp, tasty, sweet.
Shandong cuisine 山东菜
山东菜通常较咸，汁色普遍较浅，注重选料，精于刀工，善于炊技。
Shandong cuisine is general salty with light color. It emphasizes ingredients and it is good at cutting technique and cooking skills.
Huaiyang cuisine 淮扬菜
淮扬菜擅长炖闷烧煮，讲究刀工，味道鲜脆软滑，注重选料的原汁原味。
Huaiyang cuisine features braising, stewing, roasting and boiling. It highlights cutting technique and tastes smooth. It stresses on the original taste and flavor of the ingredients.