中华文化专题档案

川菜形成于四川、重庆的地域饮食传统，以味型多样和复合调味见长；麻辣只是其中一部分，并不能概括全部川菜。

Sichuan cuisine developed in Sichuan and Chongqing and is distinguished by diverse, layered flavour profiles; numbing heat is important but does not define the entire tradition.

粤菜是广东地域饮食传统的总称，通常包括广府、潮州与客家等分支，重视食材状态、火候和因时而变的风味。

Cantonese cuisine is a broad family of Guangdong traditions, commonly including Guangfu, Chaozhou and Hakka branches, with close attention to ingredients, heat control and seasonality.

鲁菜发源于齐鲁地区，是中国北方重要的烹饪传统，常以咸鲜本味、制汤、葱香与海鲜技法见长。

Shandong cuisine emerged in the Qilu region and became an influential northern tradition, noted for savoury freshness, stocks, scallion aromas and seafood technique.