Xinjiang Uygur autonomous region: big plate chicken
新疆维吾尔族自治区：大盘鸡
The cuisine: Uygur people like to show their hospitality by treating guests to heavy sauces on top of hearty meat dishes served on gigantic plates.
维吾尔族人喜欢展现他们的热情好客，因此会将分量十足的鲜肉淋上丰富的佐料，然后放在一个巨大盘子里来招待客人。
The dish: Da pan ji features big chunks of chicken and potatoes cooked in a beer-based sauce and garnished with colorful bell peppers.
菜肴：大片鸡块，由啤酒佐料拌煮的土豆，再装饰上色泽鲜艳的甜椒，别提多美味了!
Sichuan province: mapo doufu
四川省：麻婆豆腐
The cuisine: Sichuan is one of the most influential regional cuisines in today's China.
现如今，川菜是中国最具有影响力的地方菜色之一。
The dish: Mapo doufu is named after its creator, a freckle-face woman from Chengdu who lived during the Qing Dynasty. No Sichuan meal is complete without it. The tofu is tender, the minced beef crispy, the scallions fresh. The sauce hits its numb and spicy notes with aplomb.
菜肴：麻婆豆腐是由这道菜的发起人——一个满脸雀斑的女人而命名的。她来自成都，居住在清朝时期。没有麻婆豆腐川菜就不完整。嫩豆腐，碎牛肉和鲜葱是这道菜的主要材料。其调料巧妙地实现了“麻”和“辣”的平衡。
Beijing: Roast Duck
北京：烤鸭
The cuisine: Generations of emperors and blue-blooded residents have set the standard for high-end Chinese cuisine. The city is famous for imperial cuisine, which uses only premium quality ingredients and is cooked with complex techniques.
历代皇帝和贵族早已为高端的中式烹饪设定了标准。北京这座城市因其皇家菜肴闻名遐迩，这种菜肴仅选用上等食材佐料，并运用复杂的技巧烹饪而成。
The dish: A perfect kaoya is roasted to a reddish color; its skin remains crispy and the meat oozes a fruity flavor.
菜肴：最棒的烤鸭烤至淡红色，表皮酥脆，鸭肉口感圆润。
Qinghai province: hand-grabbed lamb
青海省：手抓羊肉
The cuisine: Qinghai's vast expanse of grassland produces some of the country's finest mutton and beef. While cooking, locals combine spice with twists of sweetness.
青海辽阔的草原培育出了全国最上等的牛羊肉。当地人喜爱将香料加一丝甜味来做这道菜。
The dish: As a province with a large Islamic population, Qinghai contains a great variety of halal food.
菜肴：青海省的居民大都信仰伊斯兰教，因此当地有大量的清真食品。
