中国的烹饪 Chinese cuisine基本的烹饪方法 basic ways of cooking 分为四个菜系，即北方菜、四川菜、江浙菜和南方菜。To be classified into four major schools, namely, the Northern School, the Sichuan School, the Jiangzhe School and the Southern School.因为中国的北方气候寒冷，所以各种菜式选用含卡路里较高的用料，以保证足够的热量。Most of the dishes have a high calorie value answering the demands of the cold northern climate麻辣 spicy ad hot 鲜嫩可口 tender and juicy馋涎欲滴 (of the mouth) to start watering 美食家 gourmet盛产各种鱼虾海味 a great variety of
