Ｇａｓｔｒｏｎｏｍｉｃ　Ｔｏｕｒ.docVIP

Ｇａｓｔｒｏｎｏｍｉｃ　Ｔｏｕｒ 　　 　　CHINESE cuisine is renowned for its eight major distinctive styles: the cuisines of Shandong, Zhejiang and Jiangsu in eastern China; Anhui and Hunan in central China; Sichuan in western China; and Fujian and Cantonese cooking in southern China. Each style has anything from dozens to hundreds of delicacies developed over many centuries. 　　Differences in climate, environment and ingredients mean each city makes distinctive dishes based on a traditional menu, ranging from West Lake fish in vinegar gravy and fried shrimps with Longjing tea in Zhejiang, to wontons and Chongqing hot pot in Sichuan. Moreover, each family develops special recipes according to individual tastes. It is no exaggeration to describe the variety of Chinese food as almost infinite. 　　In recent years, thanks to a more stable and affluent lifestyle, people’s desire to explore China’s various cuisines has grown, and there are now more than 4 million restaurants across the nation. Cooks are devoted to the study of culinary art, and search through the old to bring forth the new. 　　However, behind the prosperous Chinese food industry, gastronomists worry that the distinctive characteristics of various cuisines are being obscured and regional differences are slowly fading. 　　 　　Delicious Cantonese Cuisine 　　 　　Cantonese and Sichuanese cuisines are the only two styles that still retain their authentic tastes. To have real Cantonese cuisine, you must go to Guangdong or Hong Kong. 　　Located in south China and facing the South China Sea, the subtropical climate makes Guangdong ample in rainfall, evergreen in seasons and abundant in food products. The freshness of ingredients in Cantonese cooking is an absolute priority. 　　 　　If you want to eat like the Cantonese, a Guangdong-style breakfast is a must. In recent years it has expanded to more than 1,000 varieties, though each restaurant commonly provides a choice of not more than 20 dishes. These usually include shrimp dumplin