Chinese Cuisine Emphasizes Health And Regional Diversity
The differences in products and customs have created eight major cuisines, including Sichuan, Yue, Min, and Xiang, forming unique regional food cultures. For example, Guangdong uses ingredients like white radish and lotus root to make soups that remove dampness.
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Sources · 7 independent
CNR Voice of China
“The differences in products and customs have created eight major cuisines, including Sichuan, Yue, Min, and Xiang, forming unique regional food cultures. For example, Guangdong uses ingredients like white radish and lotus root to make soups that remove dampness.”
CNR Voice of China
“The differences in products and customs have formed eight major cuisines, including Sichuan, Yue, and Min, and unique regional dietary cultures.”
CNR Voice of China
“物产和习俗的差异成就了川、越、闽、香等八大菜系，同时也形成了各地独特的食养文化。比如广东，以一仁、钱食、福林等食材包汤来去除湿气。福建，重视香料的使用，以开胃、养肺、去食寒。”
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