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In a culinary tour of 中国 (China), two friends embark on a journey to understand the country's diverse 菜系 (cuisines | càixì). They begin in 四川 (Sichuan), known for its 香辣 (spicy and aromatic | xiānglà) flavors, where they enjoy dishes rich in 调料 (spices | tiáoliào) and indulge in the 鲜美 (delicious | xiānměi) flavors of 家常 (home-style | jiācháng) cooking.
As they travel to 广东 (Guangdong), they encounter 创新 (innovative | chuàngxīn) culinary practices that highlight 地方特色 (local characteristics | dìfāng tèsè) and 独特 (unique | dútè) flavors of 传统 (traditional | chuántǒng) dishes. The 烹饪技术 (cooking techniques | pēngrèn jìshù) and 调味品 (spices | tiáowèipǐn) used here are a testament to the region's rich 食文化 (food culture | shí wénhuà).
As they explore, they discover different 烹饪方法 (cooking methods | pēngrèn fāngfǎ) from 腌 (pickling | yān) in 湖南 (Hunan) to 煎 (pan-frying | jiān) in 上海 (Shanghai), each adding a unique 口感 (texture | kǒugǎn) to the dishes. Their journey becomes an opportunity to 品尝 (taste | pǐncháng), 美食 (gourmet food | měishí) and 佳肴 (delicacies | jiāyáo), appreciating the 口味多样 (diverse flavors | kǒuwèi duōyàng) and 饮食习惯 (dietary habits | yǐnshí xíguàn) of each region.
