squirrel-like mandarin fish, 松鼠桂鱼

　　1.Jiangsu province: Songshu guiyu (squirrel-like mandarin fish, 松鼠桂鱼)江苏省：松鼠桂鱼

　　The cuisine: Jiangsu food is famous for its cut and shape。

　　烹饪风格：江苏菜以其刀功和菜形而出名。

　　The provincial capital of Nanjing produces the best salted duck in the country, while Suzhou in the south is renowned for its desserts and rice cakes。

　　全国最正宗的盐水鸭来自于江苏首府——南京，而南部的苏州市以其甜点和年糕驰名。

　　The dish: Carved into the shape of a squirrel

　　(sort of)， the mandarin fish is deep-fried until golden brown, then smothered with a sweet-and-sour glaze, which, when poured sizzling over the fish, results in a squeak that sound like an actual squirrel (thus the name of the dish)。

　　菜肴：将桂鱼切成类似一只松鼠的形状，下锅烤至金黄色(淡棕色)，调糖醋料加以勾勒后焖煮，倒上滚热的水直至发出像松鼠叫的吱吱声(这也是菜名的由来)。、

chicken and mushroom stew, 小鸡炖蘑菇

　　2. Liaoning province: Xiaoji dun mogu (chicken and mushroom stew, 小鸡炖蘑菇)辽宁省：小鸡炖蘑菇

　　The cuisine: The Liaoning people are known for being extremely straightforward and generous, and their cuisine reflects these traits。

　　烹饪风格：辽宁菜风格正反映了辽宁人享有盛名的直爽和豪迈性格。

　　Not as delicate as the culinary culture of the south, Liaoning dishes are known for strong, rich flavors and hearty portions。

　　和南方精雕细琢的烹饪手法不同，辽宁菜味道重分量足。

　　The dish: In the cold of northeast China, families huddle together on a heated bed to share a dish of stewed chicken, hazel mushroom and potato noodles to help pass the harsh winters。

　　菜肴：在中国寒冷的北方，人们喜欢围聚在炕上，分享由炖鸡、蘑菇和苕粉混合制成的大杂烩来抵御严寒的冬季。

sheep entrails soup, 羊杂碎汤

　　3. Ningxia Hui autonomous region: Yangza sui tang (sheep entrails soup, 羊杂碎汤)宁夏回族自治区：羊杂碎汤

　　The cuisine: Favoring simple cooking methods, the nomads and Muslim Hui of this autonomous region can’t live without their boiled beef and mutton。

　　烹饪风格：此地区的游牧民族和信仰伊斯兰教的回族人青睐简单的烹饪手法，如果没有牛羊肉，他们是无法生存的(不吃猪肉)。

　　The dish: A steaming bowl of sheep entrails soup is garnished with spicy red chili oil and fragrant coriander -- the best treat for a Ningxia shepherd after a day of herding。

　　菜肴：热气腾腾的羊杂碎汤，上面点缀着鲜红的辣子油和香气扑鼻的香菜——是当地牧羊人牧羊回家享受的最好一道菜。

hand-grabbed lamb, 手抓羊肉

　　4. Qinghai province: Shouzhua yangrou (hand-grabbed lamb, 手抓羊肉)青海省：手抓羊肉

　　The cuisine: Qinghai’s vast expanse of grassland produces some of the country’s finest mutton and beef. While cooking, locals combine spice with twists of sweetness。

　　烹饪风格：青海辽阔的草原培育出了全国最上等的牛羊肉。当地人喜爱将香料中加一丝甜味来做这道菜。

　　The region's cuisine is heavily influenced by Hui Muslim and Tibetan cooking traditions。

　　这个地区的烹饪手法深受回族和藏族的烹饪传统影响。

　　The dish: As a province with a large Islamic population, Qinghai contains a great variety of halal food。

　　菜肴：青海省的居民大都信仰伊斯兰教，因此当地有大量的清真食品。

　　The local style of cooking lamb is to boil it in plain water, which brings out the maximum tenderness of the meat. The meat is then eaten by hand, with diners grabbing and pulling pieces of the meat off the bone。

　　烹饪羊羔的正宗方法应该是：将其放入白开水里煮，才能使羊肉的鲜美最大限度得发挥出来。之后应该有手抓羊肉，将肉撕扯着吃，直至看见骨头。

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