AS THE old Chinese saying min yi shi wei tian (food is like God for the people) goes, the Chinese believe their existence is to eat and not eat to live.
The smorgasbord of eight main regional cuisines in China, namely Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui, as well as many more sub-regional cuisines shows that each region strived to make their dishes different from one another using ingredients and culinary techniques unique to their regions.
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