The taste is light and the dishes are exquisite. The main ingredient is seafood, which combines the cooking techniques of Fujian cuisine, Cantonese cuisine and Hakka cuisine. It has been developed under the cultural influence of Holland and Japan, combined with the products of Taiwan Province and local food customs. "Clear" and "Fresh" are the first: the seafood is rich, and it is delicious when eaten cold or raw; the soup is cooked well, and the sweet and sour taste is long; pickled and pickled vegetables are added to the dishes to enhance the taste, and the seasonal food supplements the medicinal materials: vegetables, eggs, peanuts and pig's feet, and the local snacks in Taiwan Province are dazzling, which is the most representative food culture in Taiwan Province people's life. For example, oyster omelet, milkfish belly porridge, fried rice noodles, big cakes wrapped in small cakes, Wanluan pig's feet, large intestine clam noodles, tempura, Tainan danzai noodles, moist cakes, grass jelly, rice cakes in a tube, cuttlefish soup, fish crisp soup, meat soup, pig blood cake, Dongshan duck head, meatballs, braised pork rice and Boba.

Dongjiangcai

Represented by Huizhou cuisine, Huizhou cuisine, Chaozhou cuisine and Cantonese cuisine are called the three major cuisines in Guangdong. Huizhou's food culture has a long history. As the fifth combination of Cantonese cuisine and the pride that people in Dongjiang River basin have always been proud of, it has become an indispensable part of Dongjiang cultural characteristics. Traditional Dongjiang cuisine emphasizes "fat, salty, cooked and fragrant", with heavy oil and salty taste. The sauce used is relatively simple. Generally, raw onion, cooked garlic and coriander are used as seasoning, and little or no seasoning is added. However, the main ingredients of Dongjiang cuisine are outstanding, and they like to use three birds, seldom use vegetables and seafood. This is closely related to the living standards and customs of Dongjiang people in the past. Huizhou people are hardworking and labor-intensive. Usually, they seldom eat meat, but fatty food can effectively satisfy their hunger. Moreover, Hakka people have the habit of thrift. Salty dishes can increase the salt content in their bodies, and Huizhou is also a place where salt is produced, which makes it both economical and affordable. Dongjiang salted chicken Dongjiang stuffed tofu Dongpo braised pork with plum vegetables

Henan cuisine

Henan cuisine is not only traditional, but also innovative. It has four ingredients, unique growth, meticulous work, extremely good use of soup, blending five flavors and moderate degree. No matter whether it is dry, fresh, old or tender, frying and frying will blindly attract color, fragrance, shape and utensils, and will be pleasing to all diners with harmony. Baked noodles with yellow river carp in sweet and sour sauce, baked noodles with peony and swallowtail carp, braised tripe with white sauce, fried purple crispy meat, fried tofu, shredded jade fish, braised yellow incense tube, Dongpo pork, cassia seed, hibiscus sea cucumber, Long Lin shrimp with juice, baked eggs in three fresh iron pots, and fried the head and tail of herring; Bucket chicken with unique taste, the first steamed soup dumpling in the world, sweet and pleasant flowering steamed buns, egg cakes with crisp outside and tender inside, and dazzling snacks such as Lamian Noodles, Zhuang steamed buns, earthen steamed buns, three fresh iron pan baked egg dishes, steamed dumplings, pot stickers, fried dumplings, Huimian Noodles, braised cakes and splash sugar cakes can fully let you appreciate the breadth and profundity of cooking civilization in the Central Plains. Ten famous dishes: baked noodles with soft fried fish in sweet and sour sauce, fried head and tail of herring, fried purple crisp meat, braised tripe, peony swallowtail, abalone in clear soup, roasted sea cucumber with scallion, roasted mutton with scallion, Bianjing roast duck and fried eight pieces. Top Ten Pasta: Henan Steamed Dumplings, kaifeng soup dumplings Zi, Shuangma Huoshao, Egg-filled Cake, leek-headed vegetable box, instant noodle corner, sour noodle, flowering steamed buns, fried dumplings and radish cake. Top Ten Famous Foods: Zhengzhou Huimian Noodles, Blast Furnace Sesame Cake, Mutton Steamed Bun, Oil Whirlpool, Hu Spicy Soup, Mutton Soup, Beef Soup, Bowang Guokui, Mutton Sausage, Fried Bean Curd. Five famous soups: hot and sour mullet egg soup, shredded pork soup, stewed three bags, raw meatballs and hot and sour wooden soup. Five pot-stewed flavors: Kaifeng bucket chicken, Daokou roast chicken, spiced beef, spiced mutton hoof and smoked belly. Spiced mutton hoof

shanxi cuisine

Shanxi cuisine is divided into three groups: South, North and Middle. The south road is dominated by Yuncheng and Linfen, with seafood as the most important dish and light taste. The North Road is represented by Datong and Wutai Mountain, and the dishes pay attention to heavy oil and heavy color. The dishes in the middle road are mainly from Taiyuan, which combines the strengths of the north and the south. The ingredients are carefully selected and carefully matched. The salty taste is the main one, supplemented by sweet and sour. The dishes are crisp, tender, heavy color and heavy taste.

[Edit this paragraph] Shanxi pasta

Shanxi pasta is especially famous, with many varieties, unique eating methods and different flavors. The finished products are tough or soft, all smooth and refreshing, with a long aftertaste. The strangest thing is that Shanxi pasta can be a feast, and it will not be the same from beginning to end.

[Edit this paragraph] Special dishes

Shanxi's famous flavor dishes are: smoked pork, stuffed vermicelli sausage, oily meat, Lama meat, stir-fried mutton with butterflies, brain, Daoxiao Noodles, fiddler fish, cat's ear, oat noodle, Wenxi cake and so on.

Xinjiang cuisine

Xinjiang cuisine. It not only has the characteristics of pure cuisine, but also has the cooking characteristics of the northwest cuisine in China. Xinjiang's diet is rich in raw materials, mainly vegetables, melons and fruits, fish, meat, eggs, etc. Vegetables are the same as other cuisines in seasoning, and the main difference is that they have unique habits and pay attention to using meat and eggs. Xinjiang cuisine is mainly a pure cuisine, and most of them eat beef and mutton, which are made by frying, roasting, rinsing, burning, dipping, grilling and steaming. The famous delicacies include roast whole sheep, sauteed chicken, steamed mutton and so on, and the taste is sour and spicy.

Benbangcai

Benbang cuisine is the abbreviation of Shanghai Benbang local cuisine. It is characterized by thick oil red sauce, moderate salinity, original flavor, mellow and delicious. Common cooking methods are mainly braising, stewing and sugar. Later, in order to adapt to the light and refreshing taste that Shanghai people like to eat, the dishes gradually changed from the original heavy oil red sauce to elegant and refreshing, forming the characteristics of "Shanghai style is the best". Cooking methods are good at using bad, unique Jiangnan flavor.

Hubei cuisine

Hubei cuisine features thick oil red sauce

Yunnan Cuisine

Yunnan cuisine has a wide selection of ingredients and many flavors, and it is rare to cook delicacies and water. Its taste is characterized by fresh and tender, fragrant and sweet, moderate sour and spicy, slightly sour and spicy, paying attention to the original taste and original flavor, crisp, waxy and mellow heavy oil, ripe but not rotten, tender but not raw, properly decorated and realistic in shape. Represent dishes.

Yunnan-style steamed chicken

The more distinctive ones are Sanqi Steamed Chicken and Cordyceps Steamed Chicken. Steamed pot chicken is a unique high-grade flavor dish in Yunnan. Its cooking method is special, the chicken is tender, the soup is delicious, original and nutritious, and it enjoys a high reputation at home and abroad. As early as the Qianlong period of the Qing Dynasty, steamed chicken was circulated among the people in southern Yunnan, and it has been running for 200 years. The pottery produced in Jianshui County in southern Yunnan has a long history, and its style is simple and special. Yang Li, a local, used Jianshui pottery to develop a special steamer with a mouth in the center, which is called "steamer". When cooking, put a soup pot full of water under the steamer, then put the chicken pieces into the steamer and steam the chicken completely. This vegetable soup is condensed by steam, which keeps the original flavor of original sweat, tender and fragrant meat, and fresh soup, and won the praise of eaters. Since then, the name of Steamed Pot Chicken has spread all over the world. Later, people added precious medicinal materials such as "Sanqi", "Cordyceps" and "Gastrodia elata", which are special products of Yunnan, to make the chicken soup more delicious, fresh and sweet, which not only increased the nutritional and medical functions, but also had a unique flavor, giving play to the advantages of rich nutrition and nourishing and strengthening the body of the steamed chicken. Since then, Sanqi Steamed Chicken, Cordyceps Steamed Chicken and Gastrodia Steamed Chicken have gradually become high-grade and unique flavor nourishing famous dishes in Yunnan.

Guoqiao Rice Noodles

There are also crossing the bridge rice noodles, which are popular among the masses because of their exquisite materials, exquisite production, special eating method and rich nutrition. They are mainly made of soup, sliced meat, rice noodles and seasonings. The soup is boiled with fat chicken and pig bones, and it is better to be clear and translucent; Sliced meat is sliced with chicken breast, pork tenderloin, liver, kidney flower, fresh fish, ham, squid, etc., and placed in a dish; Rice is white and tough. Seasoning with pea tip, yellow-bud leek, tender spinach, cabbage heart, etc. with boiling slightly hot, cut into long sections of four centimeters; Plus chopped green onion, bean sprouts, bean curd skin, magnolia slices and so on. When eating, use a profound porcelain bowl, add monosodium glutamate, pepper noodles and cooked chicken oil, and then scoop the boiled chicken and broth into the bowl. The soup is thick and does not emit a trace of heat. After the soup is served, don't rush to taste it to avoid scalding your lips and tongue. First, soak all kinds of meat slices into the soup and stir it gently to cook it. Then put the rice noodles into the soup; Then add all kinds of vegetables and coriander, and then add seasonings such as Chili oil, sesame oil and refined salt according to everyone's hobbies. The red, white, yellow and green seasonings and food in the bowl complement each other, and the taste is delicious, which makes people's appetite open.

Other delicacies

Yunnan-style buckwheat silk, money cloud legs, fried beef tenderloin with coconut-flavored pickled pepper, brown mushroom of red-cooked chicken, Tricholoma coriander, Dai-style citronella grilled fish, Nujiang Jinsha prawns, Gaoligongshan stewed Shuang Bao, Dali sand-stuffed milk fan, Yunnan-flavored cold rice noodles, Yunnan spring rolls, etc.

the nothest food

Northeast cuisine includes dishes from Liaoning, Jilin, Heilongjiang and Mengdong Wumeng. It is also a local flavor dish with a long history and rich characteristics in China. It has been famous all over the country since ancient times. Among the "Eight Major" cuisines, Northeast cuisine is not ranked, but this has not hindered its business. Even in Guangzhou, far from its birthplace, Northeast cuisine can be as warm and heroic as kapok. In Guangzhou, Shenzhen and other cities, Northeast cuisine is definitely a kind of cuisine with a mass base. Spicy is a hard constraint, Cantonese people don't eat spicy food, and spoons have skill to keep dishes in perfect shape; Taste pays attention to salty and spicy, mainly salty, heavy greasy and heavy color; The materials are mainly selected from famous local specialties. Northeast cuisine is rich in flavor, salty and sweet, crisp and crisp, with strong flavor, bright oil and exquisite modeling. Cooking methods are good at grilling, frying, roasting, steaming, stewing and pot, with stewing, sauce and roasting as the main characteristics, with rough color and strong flavor. Thick-line northeast dishes, stewed without sticking to details, are quite like thick-line northeast people. In practice, Northeast cuisine combines the strengths of Manchu, Korean, Mongolian and Gongting cuisines. It uses Northeast specialty raw materials and pure green food raw materials, and takes stir-frying, frying, grilling, roasting, sauceing, stewing and wire drawing as the main cooking techniques. Many dishes show the characteristics of tender but not raw, thorough but not old, rotten but not old, or crispy outside and tender inside, and mellow taste.

Introduction of main northeast dishes

There are hundreds of famous dishes in Northeast China, such as braised bear's paw with red sauce, Feilong soup, three fresh antler soup, delicious nose, white pine salmon, braised monkey head with white sauce and assorted frog oil. [4]