Introduction:
Sichuan cuisine
One of the four major cuisines in China. Also called Sichuan cuisine. Known overseas for its spicy taste, it has the reputation of "Food in China, Taste in Sichuan". Sichuan cuisine is famous for its exquisite selection of materials, fine ingredients, exquisite cooking and diverse seasonings, especially its diverse tastes. The common flavor types are fish flavor, spiced flavor, strange flavor, spicy flavor and sour and spicy flavor; Common cooking methods include dry frying, dry pot, boiling, stir-frying and so on. The famous dishes are: shredded pork with fish flavor, kung pao chicken, Sichuan-style pork, boiled cabbage, yipin bear's paw, chicken nuggets with strange flavor, Mapo tofu, dried stone carp and so on.
Shandong cuisine
One of the four major cuisines in China. Also known as Shandong cuisine. Shandong cuisine ranks first in all major cuisines and is the foundation of all major cuisines. Shandong cuisine has a wide range of materials, fine selection of materials, comprehensive and affordable, comprehensive cooking methods, and is good at making soup and seasoning with onions. Shandong cuisine is unique in cooking seafood, especially in seafood and cooking in little seafood. Representatives include: onion sea cucumber, stewed mullet eggs, crab shark's fin, Texas braised chicken, walnut meat in milk soup, etc.
Huaiyang cuisine
One of the four major cuisines in China. Huaiyang cuisine pays attention to knife work and cooking, and its taste is light and slightly sweet. The main dishes are lion head, soft-skinned long fish, stewed silver carp head, crystal meat, Si Wen tofu, three-piece set of duck, dried silk, Wenlou steamed stuffed bun, Yangzhou fried rice and so on. Huaiyang cuisine is represented by the local dishes along the Yangtze River, Huaihe River and Huizhou Island. It is characterized by simple selection of materials, emphasis on pyrotechnics, heavy oil color, mellow taste and original flavor. China's food culture has a long history. As one of the four major cuisines in China, Huaiyang cuisine is famous for its unique historical style and unique flavor. Huaiyang cuisine is famous for cooking Shan Ye seafood. As early as the Southern Song Dynasty, "horseshoe turtle in the river and oxtail fox in the snow" was a famous dish at that time. Huaiyang cuisine takes the lead among the four major cuisines in China because of its fine selection of materials, exquisite craftsmanship, exquisite modeling and rich cultural connotation. In the selection of materials, Huaiyang cuisine pays attention to the artistry of extensive selection, nutrition collocation, grading of materials and teaching students in accordance with their aptitude, which embodies strong scientific nature; Pay attention to cooking fireworks in terms of technology. Knife method is changeable, good at burning, stewing and stewing; In modeling, pay attention to the organic combination of color vessels, showing superb artistry; It can be said that Huaiyang cuisine has a unique taste. * * * The same characteristics are: the raw materials are mainly fresh water, which combines the specialties of Jianghuai and Hunan, and often supplies eggs and vegetables all the year round; Fine knife work, pay attention to heat, good at stewing, stewing and simmering; Pursue the original flavor, fresh and peaceful, and moderate salty and sweet. Wide range of application, elegant style of dishes, good shape and quality, crisp and boneless without losing shape. Smooth, tender and crisp, showing its taste. Jiangsu is known as the fish head, which is also the benefit of all kinds of seafood. Huainan cuisine is rich in food resources, light and delicious. Among them, Huaiyang cuisine is famous for its colorful diet, exquisite production and various products on the market, and enjoys the reputation of Jiang Ke.
Cantonese cuisine
One of the four major cuisines in China. Including Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, with Guangzhou cuisine as the representative. Cantonese cuisine has a wide variety of ingredients, exotic and miscellaneous. Shanghai and seafood are treasures in food. The choice of dishes also pays attention to fresh and tender, light in summer and autumn and rich in winter and spring. In addition to paying attention to the freshness of raw materials, we should also pay attention to the preservation of raw materials at high temperatures. Cantonese cuisine has unique seasonings, such as oyster sauce, juice, fish sauce, pearl oil, sweet and sour, western juice and so on. Cooking methods are unique, including pot, soaking and baking. The representative dishes of Cantonese cuisine are: Three Snakes, Dragon Tiger Club, Dragon Tiger Club, Phoenix Snake Soup, Fresh Shrimp in Oil, Sweet Lotus, Fresh Mushroom in Oyster Sauce, Wazhangshanrui, Crispy Suckling Pig, etc.