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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.
烹饪风格：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。
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.
烹饪风格：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。
