The characteristics of Lu Cuisine are fragrant, tender and pure taste, and it pays much attention to the modulation of clear soup and milk soup, which is clear and fresh, and milk soup is white and mellow. Classic dishes include sweet and sour Yellow River carp, bird's nest in clear soup, and so on.
Su cuisine is characterized by a light, sweet taste and fine, delicate knife work, soup is thick but not greasy, taste calm, salty and sweet. Cooking with rigorous materials, pay attention to modeling. The classic dishes of Su cuisine include stewed crabmeat, lion's head, boiled dried silk in chicken soup and so on.
Fujian cuisine is characterized by seafood as the main raw material, the production of delicate, beautiful color, to "bad" flavor is the most characteristic. It first originated in Minhou County, Fujian Province. Classic dishes include Dongpo pork, West Lake vinegar fish, Taiji shrimp, Longjing shrimp, chicken and so on.
Cantonese cuisine is characterized by the taste of tender and smooth, light in summer and autumn, winter and spring mellow, flavored with oyster sauce, shrimp paste and fish sauce to increase the freshness, quite distinctive. The raw materials of the dishes are wide, colorful, and good at changing. The classic dishes include Three Snakes, Dragon Tiger and Phoenix Conference, Salt Baked Chicken, Winter Melon Cup and so on.
Sichuan cuisine to Chengdu flavor is authentic, and taste more thick. It is characterized by spicy, fresh and fragrant, heavy oil, heavy flavor, can not be separated from the chili, pepper, pepper. Cooking especially pay attention to the fire, good at comprehensive flavor, thicker juice and add a variety of seasonings, with each other. The classic dishes are Gongbao Chicken, Shredded Pork with Fish Scent, Mapo Tofu, Pork in Hot Pot and so on.
Xiang cuisine is characterized by a wide range of ingredients, fresh, sour and spicy, and more chili peppers, smoked wax as raw materials for cooking. The classic dishes include Dong'an Chicken, Spicy Chicken, Tang Bubbling Tripe, Hunan Lotus with Rock Sugar and so on.
The characteristics of Hui Cuisine is that Hui Cuisine is famous for cooking mountain and wild seafood, and the selection of materials is simple, mellow flavor, to maintain the original flavor. Anhui cuisine cooking methods commonly used burning, stewing, stewing. The classic dishes include roasted chicken in Fu Li Ji, roasted chicken in Xue Dong, fat king fish in milk sauce and so on.
Zhejiang cuisine is characterized by features are fresh and crisp. And Zhejiang is rich in fish and shrimp, and beautiful scenery, so the food here is famous for its freshness. Famous dishes are called child chicken, clear soup fish round and so on.