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Concepts Harmony, Balance Harmonious blending of ingredients and balance in seasoning A balance of textures, flavors and colors Principles of Yin and Yang Five flavors: sour, hot, bitter, sweet and salty Four elements: color, aroma, flavor and shape Throughout the country there is a great diversity of cuisine. China’s vast territory and long history have given birth to distinct regional cuisines. Eight well-known cuisines in China: Shangdong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine, Anhui cuisine 八大菜系：鲁、川、粤、闵、苏、浙、湘、徽等菜系） 1. Sichuan Cuisine 2. Shangdong Cuisine (or Northern Cuisine) 3. Guangdong Cuisine (or Cantonese Cuisine) 4. Jiangsu-Zhejiang Cuisine (or Huaiyang Cuisine) Characteristics: Sour, sweet, fragrant, oily, tasty, Well-known for its hot and pungent flavoring; Noted for being tongue-numbing Particular about the use of seasonings Main condiments: bean paste, pickled pepper Pork Shreds with Fish Flavor Of the four major schools of China’s culinary art（烹调艺术）, Sichuan cuisine is perhaps the most popular. It is well-known for its hot and pungent（刺激的） flavoring. Yet the highly distinctive pungency is not its only characteristic. A Sichuan dish can be hot, sweet, sour, salty, or tongue-numbing Characteristics: Fresh, tasty, but not greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved. And much of Shandong cuisines history is as old as Confucius himself, making it the oldest existing major cuisine in China. It is the chief of eight cuisines. Characteristics: Shallot(葱) and garlic（蒜） are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup（清汤） features clear and fresh while creamy soup（奶汤） looks thick and tastes strong. It is adept at deep-frying, grilling, frying and stir-