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There are numerous regional, religious, and ethnic styles of Chinese cuisine found within China and abroad. Chinese cuisine is highly diverse and most frequently categorised into provincial divisions, although these province-level classifications consist of many more styles within themselves. During the [[Qing dynasty]], the most praised [[Four Great Traditions]] in Chinese cuisine were [[Sichuan cuisine|Chuan]], [[Shandong cuisine|Lu]], [[Cantonese cuisine|Yue]], and [[Huaiyang cuisine|Huaiyang]], representing cuisines of West, North, South, and East China, respectively. In 1980, a modern grouping from Chinese journalist Wang Shaoquan's article published in the [[People's Daily]] newspaper identified the [[Eight Cuisines of China]] as [[Anhui cuisine|Anhui]] ({{lang-zh|labels=no|c=徽菜 |p=Huīcài}}), [[Cantonese cuisine|Guangdong]] ({{lang-zh|labels=no|s=粵菜 |p=Yuècài}}), [[Fujian cuisine|Fujian]] ({{lang-zh|labels=no|s=閩菜 |p=Mǐncài}}), [[Hunan cuisine|Hunan]] ({{lang-zh|labels=no|c=湘菜 |p=Xiāngcài}}), [[Jiangsu cuisine|Jiangsu]] ({{lang-zh|labels=no|s=蘇菜 |p=Sūcài}}), [[Shandong cuisine|Shandong]] ({{lang-zh|labels=no|s=魯菜 |p=Lǔcài}}), [[Sichuan cuisine|Sichuan]] ({{lang-zh|labels=no|c=川菜 |p=Chuāncài}}), and [[Zhejiang cuisine|Zhejiang]] ({{lang-zh|labels=no|c=浙菜 |p=Zhècài}}).
[[File:Quanjude roastduck.JPG|upright|thumb|A [[Quanjude]] cook is slicing [[Peking duck|Peking roast duck]]. Peking duck is eaten by rolling pieces of duck with scallion, cucumber and [[sweet bean sauce]] using steamed pancakes.]]
Chinese cuisine is deeply intertwined with [[traditional Chinese medicine]], such as in the practise of [[Chinese food therapy]]. Color, scent and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used, knife work, cooking time, and seasoning.

Translations:Chinese cuisine/7/en - Revision history

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