2. Cānjù餐具－tableware Chopticks : kuàizi 筷子 Spoon: sháozi 勺子 Bowl: wǎn 碗 Plate: pánzi 盘子

3. Xī cāncānjù西餐餐具 Plate: pánzi 盘子 Fork: chāzi 叉子 Spoon: sháozi 勺子 Knife: dāo 刀 Napkin: cānjīn 餐巾

4. There is a saying… Zhōngguócàisè, xiāng, wèijùquang. 中国菜色香味俱全。 color taste Chinese food complete aroma

5. People from different places have quite different flavors of food… Because of the vast territory, abundant resources, varied climate and different living habits. For example, southerners like light food Northerners are on the opposite, Sichuan people like spicy food And Shanxi people like sour food. Many different cuisines unique to certain areas are formed.

6. Grand Four Categories of Chinese Cuisine Lǔ cài鲁菜 Chuāncài川菜 Huáiyangcài淮扬菜 Yuècài粤菜

7. lǔcài鲁菜 Shāndōng Province 山东

8. 鲁菜 is characterized by: Bào爆（quick-frying） Shāo烧 ( braising) Zhá炸（deep-frying）

9. Tángcùlǐyú糖醋鲤鱼（Sweet and Sour Carp）

10. Dézhōupájī德州扒鸡

11. Yuècài粤菜 Guǎngdōng Province 广东

12. Guǎngdōngcài is famous for:广东菜 Wide selection of materials Variety of designs and colors Original forms Tender and refreshing taste

13. Kǎorǔzhū烤乳猪（Roast Suckling Pig）

14. Chuāncài川菜 Sìchuān Province 四川

15. Sìchuāncài is famous for Là辣Being spicy Yóu油Oily Xián咸Salty Rè热Hot

16. Mápódòufu麻婆豆腐

17. Gōngbǎojīdīng宫保鸡丁

18. Huáiyángcài淮扬菜 Yángzhōu, zhènjiāng, huái’ān 扬州，镇江，淮安

19. Huáiyángcài淮扬菜 is represented by: Careful selection of materials The timing of cooking The controlling of the heat The beautiful appearance of the dishes.

20. Jiàohuājī叫化鸡

21. Shīzitóu狮子头

22. Běijīngkǎoyā北京烤鸭 is featured Date-red Shining with oil Crisp skin Tender meat The best place that offers very good Beijing roast duck is the Quanjude Restaurant.

23. Běijīngkǎoyā北京烤鸭