色香味俱全perfect combination of color aroma taste and appearance

四大菜系four major Chinese cuisine ：

山东菜 Shandong cuisine 四川菜 Sichuan cuisine  粤菜Canton Cuisine  扬州菜 Yangzhou Cuisine

南淡北咸 the light southern cuisine, and the salty northern cuisine

东甜西辣the sweet eastern cuisine, and the spicy western cuisine

八宝菜eight-treasure pickles

白斩鸡tender boiled chicken(made by boiling a whole chicken in water and cutting into cube, then dipping into seasonings)

臭豆腐odd-odour bean curd    粉蒸肉pork streamed with rice flour

风味小吃local delicacy        腐竹rolls of dried bean milk cream

冷盘cold plate    萨其马Manchu candied fritter cut in squares

切片slicing       切条cutting to strips

切丝shredding        切柳filleting

切丁dicing 切碎mincing   磨碎grinding

大火strong heat 中火medium heat 微火gentle heat

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