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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.
烹飪風格：青海遼闊的草原培育出了全國最上等的牛羊肉。當地人喜愛將香料加一絲甜味來做這道菜。
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蘭教，因此當地有大量的清真食品。
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.
烹飪風格：現如今，川菜是中國最具有影響力的地方菜色之一。
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：麻婆豆腐是由這道菜的發起人——一個滿臉雀斑的女人而命名的。她來自成都，居住在清朝時期。沒有麻婆豆腐川菜就不完整。嫩豆腐，碎牛肉和鮮蔥是這道菜的主要材料。其調料巧妙地實現了”麻“和”辣“的平衡。
