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作者词汇基本功不错，建议今后多用学术词汇；能够很好的使用长难句且句法很棒；行文稍显不流畅，应增加文中衔接词的使用。
A Bite of Guangdong Cuisine Guangdong cuisine, also called Yue Cai for short, holds an important position in China’s culinary art. As the development of Guangdong’s economy and culture over the past few decades, Guangdong cuisine gradually spread to other parts of China and even to abroad. Guangdong cuisine comprises three main branches if distinguished by region, that is Guangzhou, Chaozhou and Hakka. There are slightly differences among them. Guangzhou dishes, quite popular mainly in Guangzhou as is shown in its name, are fresh and sweet and less salty; Chaozhou dishes, popular in Chaoshan region, are aromatic and use fish sauce and satay as flavorings; Hakka dishes, prevailing in Dongjiang region with strong local flavor, are salty and mainly use scallion, ginger and garlic as flavorings. As Guangdong Province has a favorable geographical location with sea to its south, people have easy access to emigrate overseas, therefore, their cuisine increasingly becomes popular abroad, especially in Japanese, America and Britain. Generally speaking, Guangdong dishes are less salty, fresh and sweet. Guangdong cuisine is good at color, flavor, taste and appearance. Guangdong locates in subtropical zone with sea to its south, raining nearly all the year round and being rich in products. The rural area produces varieties of domestic fowl such as pigs, chickens, ducks and geese. It also produces many kinds of vegetables including the three main fixings, that is scallion, ginger and garlic. Many seasonings such as peanut oil, ground pepper and cornstarch are often found here. These products are all used in Guangdong cuisine. It must be paid attention to the choice of main ingredients and charge mixture for the latter one is to give prominence to the former one. As is known to all, the local people are good at cooking Guangdong cuisine, featuring in methods of shallow-fry, stir-fry, quick-fry over high heat, steam, stew, boil, etc. Guangdong cuisine stresses on cooking techniques so much that it is reputed as less salty but not insipid, delicious but still remains its true flavor. It will be adjusted slightly as seasons alternate between spring and summer, more salty in spring and winter while less salty in summer and autumn. Cooking methods such as steam, stew and boil may better show the original aroma and texture of food, such as steamed chicken and steamed fish. The most characteristic aspect of Guangdong cuisine is its varieties of ingredients, from the birds flying in the sky to the fishes swimming in the river or sea as well as many kinds of animals that run on the earth. It is no doubt that Guangdong cuisine is delicious and cannot be talked about without mentioning a series of delicate procession: selecting ingredients, mixing flavors, timing the cooking and controlling the heat. When a dish is less salty, it tastes more delicious. Scallion, ginger and garlic are not rare charge mixture, but they do makes a dish tastier and helps to remote the smell of the ingredients. Typical dishes, as is known to all, are sliced boiled chicken, salt-roasted chicken, bean curd stuffed with minced pork and stewed beef meatballs, of which slices boiled chicken is the most famous. steamed vermicelli roll is another Guangdong delicacy which is steamed with a specific machine. It is really worth while having a try of Guangdong cuisine!
