In chengdu，chongqing cuisine represented two local food materials，draw，specifications，distinct，bright and coordination。 Sichuan cuisine in China as one of eight [1] in Chinese cooking，occupies an important position in the history，it dealt extensively，seasoning，various dishes，fresh and pure taste，strong and clear to use，and with its spicy style of cooking method and full-bodied local flavor，combining the characteristics of southeast northwest parties，steal many long，good reputation，good at innovation，absorbing foreign。
苏菜：Began in the northern and southern dynasties，and later，and zhejiang cuisine competition，"the practice of food" two big pillar。
Jiangsu cuisine is by suzhou，yangzhou，nanjing，zhenjiang four big represented。 Its characteristic is thick with light，crisp，and fresh juice broth strong but not greasy，gentle，salty and sweet。
Their cooking skills at stew，braised，burning，heat，fry。 When cooking materials to match colors，exquisite，modelling，the four seasons。
Suzhou food taste sweet，color slants harmony。 Yangzhou cuisine，including light material，fine mellow flavor；knife labor，Nanjing，zhenjiang dish flavors and alcohol，exquisite dainty，especially in the prestigious duck dishes。
The famous dishes varieties have "fire"，"duck packages shark fin," "squirrel GuiYu"，"the watermelon chicken"，"YanShuiYa"，etc。
Szechuan Style outstands in Chinese Cuisine for spicy and pungency，and is internationally famous and widely accepted throughout the world。
I would like to introduce two of the most typical to you，Kong Po Chicken and Hot & Spicy Shrimp。Kong Po Chicken，as you may have heard a lot about，ranks top in the Szechuan Cuisine list。
Spicy though，Kong Po Chicken is sweet，different from other typical dishes。 Pepper，crushed peanuts mixed with chicken pops create a special taste for you。
Taking a spoon with white crystalline rice，you feel hot in the mouth and sweet in the throat，which gives you feeling of comfort in the heart。
Kong Pao Chicken leads you to the ultimate of food and makes you regret you've met with her so late。Another one I recommend here is Hot & Spicy Shrimp。
Shrimp！Can such seafood appear on the list of an inland cuisine？Yes，it does。 People here also enjoy ingredients coming far away from the sea and cook them in Szechuan Style，turning seafood into part of this excellent cuisine。
Shrimp is salty and fresh。 When cooked together with red and green peppers，boiled with soy sauce，like Lee Kum Kee，shrimps guide tasters to a world of boiling oil and roaring ocean。
Are you hungry now？Let's go for a Szechuan dinner!。
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