User:WinnyNiNi/sandbox

Greetings：
In some special festivals, such as the Spring festival the elders will give the younger generation red envelopes as a good blessing.

Seating：
If the guest of honor or most senior member is not seated, other people are not allowed to be seated. Usually, the seats will be arranged in order from right to left according to the honor of the guests. International practice is that the male guest of honor is arranged on the right side of the hostess, and the female guest of honor is arranged on the right side of the host.

Eating：
In the process of eating, some areas do not speak or speak as little as possible when eating, which is influenced by Confucius's Confucianism.

In Sichuan and Chongqing areas, eagle tea will be added to the hot pot to achieve the effect of clearing internal heat.

Tea:
In recent years, milk tea has become a common drink in China.

Eight major cuisines
Due to different geographical environment and cultural differences, Chinese food has formed its own unique flavor and different cuisines. In the Qing Dynasty, the four major cuisines of Shandong, Sichuan, Guangdong and Jiangsu were formed (according to the order in "Qing Bai Lei Chao" compiled by Xu Ke). Later, Fujian, Zhejiang, Hunan, Hui and other local dishes gradually became famous. The eight famous cuisines refer to Sichuan, Shandong, Guangdong, Jiangsu, Hunan, Fujian, Anhui and Zhejiang.

1. Shandong cuisine:
The taste is mainly salty and fresh, and cooking pays attention to thick oil red sauce.

Shandong cuisine has the longest history in China and can be traced back to the end of Shang Dynasty. In the development of Shandong cuisine, it has also widely absorbed the advantages of Chinese cuisines, making it one of the most influential cuisines in China.

The representative dishes of Shandong cuisine include braised ginseng with scallion, braised chicken with Tai Gong Wang, stewed chicken offal, shredded chicken soup, sweet and sour carp, De Zhou grilled chicken, and clear soup swallows.

2.Sichuan cuisine
The taste is heavy oil, salt, spicy and delicious.

Sichuan has a humid climate, so people in Sichuan like to eat chili. Sichuan cuisine is famous for its spicy seasoning. Sichuan cuisine is mainly home-made. Its characteristics are that the red flavor pays attention to hemp, spicy and fragrant, while the white taste is salty and fresh with a little spicy.

The representative dishes are Mapo Tofu, fish flavored shredded pork, boiled beef, river bean curd, hot pot.

3.Cantonese cuisine
The taste is original, salty, fresh and light.

Cantonese cuisine includes Guangzhou, Chaozhou and Dongjiang. The dishes are mostly meat and rarely aquatic products. The main ingredients are outstanding. They are rich in flavor, heavy in oil and salty in taste. They are good at casseroles and have a unique local flavor.

Famous dishes are: chicken stewed snake, roast suckling pig, salt baked chicken, boiled shrimp, roast goose, oyster sauce beef, cantonese moon cake, and boat porridge.

4.Jiangsu cuisine
The taste is sweet, yellow wine flavor, light taste, light flavor, pay attention to bright color.

Su cuisine is good at stewing, steaming and stir frying. It pays attention to adjusting soup and keeping the original juice.

Jiangsu famous dishes include roast recipe, Yangzhou fried rice, stewed crab meat Jinling balls, white juice round vegetables, stewed chicken with yellow mud, stewed chicken with clear soup, salted duck (Jinling salted duck).

5.Fujian cuisine
The taste is salty and sweet (Southern), Spicy (Northern).

Fujian cuisine is famous for cooking seafood and poultry. On the basis of its excellent color, fragrance and shape, it is especially good at "fragrance" and "taste".

The signature dishes of Fujian cuisine include “Buddha Jumping over the Wall",Fuzhou fish balls, Dingbian paste, Zhangzhou noodles, Putian noodles, sea oyster fried, etc.

6.Anhui cuisine
The taste is heavy oil flavor, heavy salt.

Anhui cuisine is good at stewing, and steaming, but less stir-frying. It pay attention to heavy oil, color and nature.

The signature dishes of Anhui cuisine include fresh smelly mandarin fish, tiger skin tofu, Wenzheng bamboo shoots, Huangshan stewed pigeon, etc.

7.Hunan cuisine
The taste is heavy oil, heavy salt, heavy spicy, pickled wax.

Hunan cuisine is finely produced, with a wide range of materials, varied tastes, and various varieties; the color is oily, heavy and affordable; the taste is spicy, fragrant, and tender; the preparation method is simmered, stewed, waxed, fry and steamed.

The representative dishes of Hunan cuisine include Zuan Shark's Fin, Xiangxi Sour Pork, Poached Tripe, Pagoda Fragrant Waist, Dongan Chicken, Spicy Chicken, Xianglian with Rock Sugar, Steamed Cured Meat, Money Fish, etc.

8.Zhejiang cuisine
The taste is thick sauce.

Zhejiang cuisine has four characteristics: exquisite selection of ingredients, unique cooking, emphasis on the original flavor, and fine production.The dishes are exquisite in shape, exquisite and delicate, delicate and elegant.

Xihucuyu, Dongpo Pork, Fried Bell, Steamed Pork with Lotus Leaf, Longjing Shrimp, Braised Pork with Dry Vegetables, Braised Spring Bamboo Shoots in Oil, Shrimp Stir-fried Eel，etc.