中国菜肴八大菜系
China is a time-honored mulch-ethnic nation with a vast territory and abundant resources, and every ethnic group has its unique abundant dishes.
中国一个幅员辽阔、资源丰富、历史悠久的多民族国家，每个民族都有其独特的丰富菜肴。
Regional cuisines have taken shape after long-history evolution under the influence of geographical environment, climate, cultural tradition, folk customs and other factors.
地域菜系在地理环境、气候、文化传统、民族风俗和其他因素的影响下经过悠久历史的发展已经成形。
The most influential and representative ones are Lu, Chuan, Yue, Min, Su, Zhe, Xiang and Hui Cuisines, which are commonly known as“Eight Major Cuisines'’.
最有影响力、最具代表性的是鲁、川、粤、闽、苏、浙、湘、徽菜系，这八种。
Dishes in the “Eight Major Cuisines”in China are characterized by diversified cooking skills, with each having its strong points.
被人们称为“八大菜系”。中国的“八大菜系”是以多种多样的烹饪方法区分的，各有其长处。
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