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China’s diverse climates, landscapes, eating habits, and cooking styles have given rise to eight unique regional cuisines. Some are mild and sweet, while others are hot and spicy. There are even some that taste sour or salty. The wide range of flavors in Chinese cuisine satisfies everyone’s taste buds, making it a favorite around the world.

Sichuan cuisine is famous for its spicy flavors. It focuses on a mix of tastes like numbing, hot, fresh, oily, and thick. Sichuan cuisine stresses three spices, three peppers, three ingredients, seven tastes, eight flavors, and nine miscellaneous (九杂). The way it’s cooked combines dry cooking, fish flavors, strange taste, pepper flavor, red oil, ginger juice, sweet and sour, and more. This creates a special flavor that makes each dish unique. Some popular Sichuan dishes are Mapo tofu, Kung Pao chicken, and twice-cooked pork.

Guangdong cuisine, also known as Cantonese cuisine, is famous for its clear, light, crisp, and fresh flavors. It often uses a variety of meats and seafood. Common cooking methods include roasting, stir-frying, deep-frying, braising (焖), stewing (炖), and steaming. Steaming is a popular technique to keep the natural taste of the ingredients. Guangdong chefs also focus on making dishes look beautiful. Typical Cantonese dishes include soup, seafood, noodles, dim sum, siu mei, wonton , etc.

Jiangsu cuisine consists of the styles of Yangzhou, Nanjing, Suzhou, and Xuzhou cuisine. It features strictly selected ingredients, an elegant shape, and freshness of ingredients. A typical Jiangsu cuisine consists of an array of seafood. Famous dishes in Jiangsu cuisine are crab roe meatballs (蟹黄狮子头), sweet and sour mandarin fish (鳜鱼), boiled and dried bean curd, etc.

Zhejiang cuisine originates from the rich eastern province of Zhejiang. Unlike many other Chinese cuisines that are greasy, Zhejiang cuisine is raw and fresh in most cases. Zhejiang Province is located along the eastern coastline of China, providing abundant seafood and freshwater products. Some notable dishes of Zhejiang cuisine are West Lake Fish in Vinegar Gravy (西湖醋鱼), beggar’s chicken, Dongpo pork, stir-fried shrimps with Longjing tea.

Other famous cuisines include Hunan, Shandong, Fujian, and Anhui cuisine.

1.1.Why does Sichuan cuisine have rich flavors?

A It came out a long time ago.

B It learns from other cuisines.

C It mixes various ingredients.

D Its cooks are the most professional.

解析：选C。C 推理判断题。根据第二段内容，尤其是“Sichuan cuisine stresses three spices, three peppers, three ingredients, seven tastes, eight flavors, and nine miscellaneous (九杂).”可知，川菜讲究三香三椒三料，七滋八味九杂，有干烧、鱼香、怪味、椒麻、红油、姜汁、糖醋、蒜泥等多种味道，享有“一菜一格，百菜百味”的美誉。故选C。

2.2.To retain the original flavor of food, people in Guangdong mainly ______ food.

A roast

B steam

C deep-fry

D braise

解析：选B。B 细节理解题。根据第三段中的“Steaming is a popular technique to keep the natural taste of the ingredients.”可知，为了保留食材原本的味道，粤菜常用蒸的方式来烹饪。故选B。

3.3.In which cuisine can we see plenty of seafood according to the text?

A Jiangsu cuisine.

B Hunan cuisine.

C Shandong cuisine.

D Anhui cuisine.

解析：选A。A 细节理解题。根据第四段中的“A typical Jiangsu cuisine consists of an array of seafood.”可知，典型的苏菜以江河湖海的水鲜为主。故选A。

4.4.Which word can replace the underlined word “greasy”?

A Oily.

B Salty.

C Spicy.

D Crispy.

解析：选A。A 词义猜测题。根据划线单词后文的“Zhejiang cuisine is raw and fresh in most cases”可知，不似其他菜系的greasy，浙菜口味清淡不腻。由此可推知，greasy与oily意思相近。故选A。