Cantonese cuisine, referred to as Cantonese cuisine, is one of the eight major cuisines in China. It consists of three local dishes: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. These three local dishes have their own characteristics. Guangzhou cuisine is the main component of Cantonese cuisine, which has won the reputation of "eating in Guangzhou" for its delicious taste and rich dishes. Guangzhou cuisine has three characteristics: first, birds, animals, insects and fish are all raw materials and cooked into different forms of game delicacies; The second is the operation, that is, cooking and improvisation, which is unique and delicious; Third, summer and autumn are light, and winter and spring are fragrant, which is deeply loved by the public. Chaozhou cuisine plays an important role in Cantonese cuisine. Chaozhou cuisine mainly takes seafood, seafood, livestock and poultry as raw materials, and is good at cooking vegetarian dishes with fruits and vegetables as raw materials, with fine frying and diverse processing. It can be divided into frying, boiling, frying, stewing, stewing, roasting, roasting, marinating, smoking, buckling, soaking, rolling and mixing. The knife is exquisite, and the soup is especially deep, among which stew, braise in soy sauce and soak in water are the most distinctive. Dongjiang cuisine, also known as Hakka cuisine, is mainly meat and authentic, emphasizing crisp, soft, fragrant and strong. Pay attention to firepower, famous for stewing, roasting, stewing and roasting, especially for casserole dishes. In practice, some unique cooking skills have been retained, which have quite the style of ancient Central Plains. Sichuan cuisine, referred to as Sichuan cuisine, is one of the eight major cuisines in China. It has a long history, unique flavor and is well-known at home and abroad. With the development of production and economic prosperity, Sichuan cuisine has absorbed the advantages of North and South cuisine and official and business banquet dishes on the original basis, forming the characteristics of North Sichuan cuisine and South Sichuan cuisine, enjoying the reputation of "eating in China and tasting in Sichuan". Sichuan cuisine pays attention to color, fragrance, taste and shape, and works hard on the word "taste", which is famous for its variety, breadth and thickness. Sichuan cuisine consists of seven flavors: spicy, salty, sweet, sour, bitter and fragrant, which are skillfully matched and flexible, creating dozens of unique compound flavors such as spicy, hot and sour, red oil and white oil, which is the first in Chinese and foreign cuisines, thus winning the title of "one dish, one grid, ten thousand kinds of dishes" in cooking methods. Sichuan cuisine is good at depending on raw materials, climate and white oil. Among the 38 cooking methods of Sichuan cuisine, there are still more than 3 0 popular cooking methods, such as frying, frying, burning, pickling, marinating, frying and soaking. In cooking methods, especially stir-frying and dry-frying, they are good at it. Sichuan cuisine is as famous as Sichuan scenic spots. Shandong cuisine, referred to as Shandong cuisine for short, is one of the eight major cuisines in China and the representative of the food culture in the Yellow River basin. Shandong cuisine can be divided into jinan cuisine, Jiaodong, Confucius and other regional cuisines. Taking jinan cuisine as a typical example, there are more than 50 cooking methods, such as stir-frying, stewing, steaming, boiling, smoked mixing and dipping in sauce. Jinan cuisine is famous for its fragrance, crispness, richness and pure taste. Especially good at making soup, and crystal clear, a must. Jiaodong flavor is also called Fushan flavor, including Yantai, Qingdao and other Jiaodong coastal local flavor dishes. This dish is good at seafood, good at cooking seafood, delicious, with more seafood and less seasoning, which improves the taste. In addition, Jiaodong cuisine is unique in the cold current of color and the hot cooking of color. Confucian cuisine is exquisite in workmanship and comprehensive in cooking techniques, especially in roasting, frying, simmering, frying and roasting, and the production process is complicated. Dishes with simmering, frying and baking techniques often have to go through three or four processes to complete. "Good food is not as good as fine utensils." Confucius has always attached great importance to containers, and famous tableware such as silver and copper are readily available. In addition, the naming of Confucian cuisine is also very particular and has far-reaching implications. Jiangsu cuisine, referred to as Jiangsu cuisine for short, is one of the eight major cuisines in China, represented by Jiangsu cuisine and Yangzhou cuisine. Famous chefs in Jiangsu have created traditional cuisines in the style of Su cuisine, while Nanjing, Suzhou, known as "Imperial Island" in ancient times and Yangzhou, lamented by historians as "rich in the world", are the birthplaces of famous chefs' cuisines. Jiangsu cuisine is mainly composed of these three flavors. To sum up, Jiangsu cuisine has the following characteristics: first, the ingredients are selected carefully, the production is fine, and the dishes are processed according to the materials on time; Second, he is good at cooking methods such as stewing, stewing, stewing, steaming, roasting and frying, and is good at mud stewing and fork roasting; Third, the taste is fresh, salty and sweet, thick but not greasy, light but not thin; Fourth, pay attention to adjusting the soup and keep the original juice. Among them, Nanjing has exquisite knife work, skillful fireworks, mellow taste and beauty in all directions, which adapts to the tastes of all directions, especially fresh, fragrant, crisp and tender; Suzhou food tastes sweeter, and it is seldom cooked in four seasons and rivers and lakes. Yangzhou cuisine is known as Huaiyang cuisine in the history, with delicate knife work, delicate heat, fresh and tender color, unique shape, highlighting the main ingredients, emphasizing the original flavor, light and delicious, and wide adaptability, especially famous for making soup. Zhejiang cuisine, referred to as Zhejiang cuisine for short, is a local flavor cuisine in Zhejiang. Zhejiang is the land of fish and rice in the south of the Yangtze River. Zhejiang cuisine has developed into a modern era, with excellent products one after another, improving day by day, becoming a family of its own, and having the reputation of "three thousand kinds of delicious food". To sum up, Zhejiang cuisine has the following characteristics: First, it has extensive materials and strict compatibility. The main ingredients pay attention to seasons and varieties, and the selection of ingredients and seasonings aims at highlighting the main ingredients, enhancing fragrance and removing fishy smell; Second, the knife is fine and unique in shape; The third is to season with heat, which is the most important and moderate; Fourth, it is fresh and refreshing, with both taste and taste; Fifth, the three major Zhejiang cuisines have their own charm. Zhejiang cuisine is dominated by Hangzhou, Ningbo and Shaoxing, and the three places go hand in hand and keep pace. Hangzhou is called "paradise". Hangzhou dishes is exquisite, delicate and beautiful. She is good at cooking techniques such as frying, frying, stewing and frying. She is fresh, tender, fine and mellow. Local chefs in Ningbo are especially good at cooking seafood, and their skills are famous for stewing, roasting and steaming. The taste is fresh and salty, the dishes are tender and smooth, and the original flavor is emphasized. Cooking with dried fish products is more distinctive. Shaoxing dishes are crisp and waxy, and the soup is mellow, which is rich in the simple style of the ancient water town. Fujian cuisine, commonly known as Fujian cuisine, is represented by Fuzhou cuisine, which is famous for its exquisite production, bright color and fresh seasoning. Fujian cuisine is mainly seafood, with salty, sweet, sour and spicy taste. Salty condiments include shrimp sauce, shrimp oil and soy sauce. Sour ones are white vinegar, Joe, etc. Sweet ones are brown sugar, rock sugar and so on. Spicy peppers, mustard, etc. There are brown sugar, spiced powder, star anise, cinnamon and so on. Fujian cuisine pays special attention to the preparation of clear soup, and generally uses fried chicken, ham and hooves as materials. The method is as follows: First, fried chicken, ham, hooves and so on. Decoct with low fire to obtain soup, and filtering; In addition, the raw chicken bones are chopped, added with water and salt, put into the soup, and continue to stir while burning with low fire (also called hanging soup), and then filtered to become a clean and delicious clear soup for preparing vegetables, which is helpful for color and flavor. Fujian cuisine also includes frying, frying, frying (such as boiling), roasting, stewing, mixing, drunk, marinating, roasting, stewing, buckling, sliding, frying, smoking, stewing, carrying, salt and stewing. Among them, the most distinctive ones are rotten, rotten shoulders and rotten stew. Hunan cuisine, also known as Hunan cuisine, is called the land of fish and rice because of its large population. Hunan cuisine is mainly smooth and fat, and the main course often eats Chili, which is not only salty in the north but sweet in the south, but also spicy and sour with local characteristics. Fragrant, tender, clear and crisp are its characteristics, and the materials are based on the principle of freshness, low price and high quality. Hunan cuisine pays special attention to the taste of raw materials and has various techniques, such as burning, frying, steaming and smoking, especially "steaming" dishes. The most exquisite thing is simmering, which is original. Moreover, the knife skill is exquisite, the shape is delicious and beautiful, and the dishes are varied and endless. The special ingredients of Hunan cuisine are fermented soybean, tea oil, spicy oil, spicy sauce, pepper, fennel and cinnamon, which add a lot of color to Hunan cuisine. Hunan cuisine is famous for its spicy taste. Especially worth mentioning is the pepper in Hunan. Hunan people "love" peppers and put them in almost everything they eat. The peppers in Hunan are also very spicy. Anhui cuisine, also known as Anhui cuisine, is one of the eight major cuisines in China. Anhui flavor is mainly composed of three cuisines: southern Anhui, riverside and Huaihe, among which southern Anhui cuisine is the representative. Southern Anhui cuisine originated in Gu Wei, Shexian County at the foot of Huangshan Mountain, a world-famous tourist attraction. Jianghu cuisine refers to the local cuisines in Hefei, Wuhu and Anqing. The dishes along the Huaihe River are composed of local flavors such as Bengbu, Suxian and Fuyang. The three major Anhui cuisines have their own merits and are rich and colorful. But to sum up, there are four basic characteristics: first, use local materials to win with fresh ones. Huidi produces delicacies, game, seafood and poultry, and uses local materials to highlight the local characteristics of the dishes and ensure the freshness. The second is to make good use of fire, and the pyrotechnics are unique. According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, high-fire, medium-fire and low-fire cooking were used respectively. Third, he is good at stewing, and the shade is suitable. Besides frying, frying, frying, stewing, boiling, roasting and stewing, it is especially famous for roasting, stewing, smoking and steaming vegetables. The fourth is to pay attention to nature and strengthen the body with food. Huizhou cuisine inherits the tradition of homology of medicine and food in the motherland and pays attention to food supplement, which is a major feature of Huizhou cuisine.

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