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解析:Chinese food can be roughly divided into Northern and Southern styles of cooking. In general, Northern dishes are relatively oily and the use of vinegar and garlic tends to be quite popular. Cooked wheaten food also plays an important role in Northern cooking. Noodles, ravioli, dumplings, steamed stuffed buns and steamed bread are just a few of the many foods made of flour enjoyed in the North of China. The best known regional variations of Northern Chinese cuisine include those of Beijing, Tianjin and Shandong. Representatives of Southern cooking styles are Szechwan and Hunan cuisine, which are famous for their liberal use of chili peppers. Within the whole of Southern cooking, Jiangsu and Zhejiang regions emphasize freshness and tenderness, while Guangdong cuisine tends to be somewhat sweet and always full of variety.
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