There are numerous local dishes in china， each of which has its own incomparable feature and style. They are like beautiful flowers booming① in the garden of Chinese cookery.
Zhejiang dishes have mainly developed from the local ones of Hangzhou， Ningpo， Shaoxing， etc.， and Hangzhou dishes are the most famous of them. Their features are the attention to cutting skills， the particularity about freshness， crispness， softness and smoothness and the maintenance of original tastes. The features of Fujian dishes are their beautiful tones， fresh tastes， strong points in frying， braising②， shallow frying and simmering and stress on sweet， sour， salty and savoury tastes. The characteristics of Hunan dishes include the frequent use of smoked and cured materials， the particularity about the full seasoning of them and the emphasis on sour， hot， savoury， fresh， soft and tender tastes. Simmering， steaming， frying are largely used for cooking. Anhui dishes are good at roasting， stewing and steaming， and less sautéing and frying are used for them. Their cooking is characterized by the strong native flavours which can be summarized as “Three Stresses”， those on oil， colour and heat. The dishes of Yangzhou are famous for their light taste and combination③ with southern and northern styles. The people there are good at making soups and carving melon and fruits and are particular about the degree and duration of cooking. Nanjing dishes are characterized by their mild④ and delicious tastes and the cooks there are expert at stewing， braising， forking and broiling. Suzhou， Wuxi dishes are both sweet and salt. They used to be strongly flavoured with oil and sauce， but tend to be light， refreshing and mild in modern times.
① boomvi. 激增，暴涨；迅速发展，兴旺 n. 激增，暴涨
② braisevt. 以文火炖煮
③ combinationn. 结合(体)；联合(体)
④ mildadj. 味淡的，不浓烈的；温暖的，暖和的
地方菜
中国有着众多的地方菜，它们都有各自独到的特色风味，就像一朵朵在中国烹饪百花园中的奇葩竞相开放。
浙菜主要源于杭州、宁波、绍兴等地的地方菜品，其中当数杭州菜最负盛誉。浙菜注刀工精细，讲究鲜爽酥脆、松软匀和、原汁原味。闽菜色泽亮丽，味道鲜醇，工于煎、炒、煨、炖，注重菜肴酸甜咸香之风味。湘菜工于熏腊，讲究味调，注重酸辣、香鲜、软嫩之风味，煨炖、蒸煮、煎炸等烹技广泛运用于菜肴烹制中。皖菜烹调擅长烧烤、煨炖和蒸煮，讲究嫩炒嫩煎。皖菜烹饪有着鲜明的地方特色，那就是“三重”，即重油、重色、重火工。扬州菜肴以清淡见长，味和南北。那里的人制作菜肴擅长吊汤，讲究火工，精于瓜果雕刻。南京菜以滋味平和、醇正适口为特色，擅长焖、炖、叉、烤。苏锡菜重视以甜出头，以咸收口，浓油赤酱，但现代已逐渐趋向于清新爽口、浓淡相宜的风味。
