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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | ==Regional cuisines== {{main|Chinese regional cuisine}} [[File:Cuisines of China.png|thumb|upright=1.15|Map showing major regional cuisines of China]] [[File:狮子头01 (5935161191).jpg|upright=1.15|thumb|"[[Stewed meatball|Lion's head]] with [[crab meat]]" ({{lang-zh|labels=no|t=蟹粉獅子頭}}) is a traditional eastern Chinese meatball soup.]] Chinese cuisine exhibits an immense amount of regional diversity. A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are [[Guangdong cuisine|Cantonese cuisine]], [[Shandong cuisine]], [[Jiangsu cuisine]] (specifically [[Huaiyang cuisine]]) and [[Sichuan cuisine]]. These styles are distinctive from one another due to factors such as availability of resources, climate, [[Geography of China|geography]], [[History of China|history]], cooking techniques and lifestyle. |
| h Japanese (ja) | ==地域料理{{Anchor|Regional cuisines}}== {{main|Chinese regional cuisine/ja}} [[File:Cuisines of China.png|thumb|upright=1.15|中国の主要地域料理を示す地図]] [[File:狮子头01 (5935161191).jpg|upright=1.15|thumb|"[[Stewed meatball/ja|獅子頭]]の[[crab meat/ja|蟹肉あんかけ]]"（{{lang-zh|labels=no|t=蟹粉獅子頭}}）は、伝統的な東部中国の肉団子スープである。]] 中華料理は、地域によって非常に多様な特徴を示す。数多くの異なるスタイルが中華料理を構成するが、おそらく最も有名で影響力のあるものは、[[Guangdong cuisine/ja|広東料理]]、[[Shandong cuisine/ja|山東料理]]、[[Jiangsu cuisine/ja|江蘇料理]]（特に[[Huaiyang cuisine/ja|淮揚料理]]）、そして[[Sichuan cuisine/ja|四川料理]]であろう。これらのスタイルは、資源の利用可能性、気候、[[:en:Geography of China|地理]]、[[:en:History of China|歴史]]、調理法、生活様式などの要因によって互いに区別される。 |