1, Shandong cuisine

Shandong cuisine is one of the four traditional cuisines in China, with the longest history and the richest technology, and it is also the representative of the cooking culture in the Yellow River basin. The biggest feature of Shandong cuisine is its fragrance, tenderness and stewed taste. It also pays great attention to the preparation of clear soup. The color is clear and fresh, and the soup is milky and mellow. It is best at steaming, burning, frying, frying and boiling. Shandong cuisine is elegant and upright.

Representative dishes are: braised prawns, yipin tofu, Jiuzhuan large intestine, Four Joy Meetballs, sweet and sour carp, moo Shu pork, jar meat and so on.

2. Sichuan cuisine

Sichuan cuisine is a master of Chinese cuisine. Authentic Sichuan cuisine is represented by the dishes in Chengdu and Chongqing, Sichuan. Its characteristic is to make good use of pepper, pepper and pepper, with a variety of dishes and varied tastes. Sichuan cuisine is usually home-cooked, which is based on daily tastes. It is good at stir-frying, steaming, roasting and roasting. It has a strong local flavor, and it also integrates the characteristics of all parties in the southeast and northwest, and is also a favorite of food lovers.

Representative dishes are: kung pao chicken, boiled pork slices, spicy tofu, saliva chicken, Sichuan style pork, chestnut roast chicken, fish-flavored shredded pork and so on.

3. Cantonese cuisine

Cantonese cuisine originated from the Central Plains, and inherited the Central Plains diet style of "never tired of eating fine food, never tired of eating fine food", so the practice of Cantonese cuisine is more complicated and meticulous. Cantonese cuisine has a wide range of raw materials, is good at changing, fine and fine in dosage, beautiful and gorgeous in decoration, light in taste, seeking beauty in light, and pursuing color, fragrance, taste and shape. Cooking is good at frying, steaming, baking, frying, stewing, stewing, and so on. The dishes are smooth but not greasy, and there are many kinds of dishes.

Representative dishes are: boiled chicken, soup with baby, boiled shrimp, garlic bone, lettuce in oyster sauce, glutinous rice chicken, quicksand bag and so on.

4. Su cuisine

Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by thick but not greasy, light but not thin, keeping the original juice, fresh and fragrant, crisp and rotten, smooth and crisp, and its cooking is good at stewing, stewing, steaming, frying and simmering. Jiangsu is known as the land of fish and rice, with mostly fresh rivers and lakes, fresh and elegant dishes and exquisite practices, which greatly increases people's appetite.

Representative dishes are: lion's head, sweet and sour pork ribs, pine nuts, salted duck, old duck soup, Sweet and Sour Mandarin Fish, stewed turtle and so on.

5. Fujian cuisine

Fujian cuisine is a mixture of Han culture in the Central Plains and Min Yue culture. Because Fujian is located in the southeast coast, it is rich in seafood, and it is famous for cooking delicacies. On the basis of good color, flavor and taste, it pursues fresh and salty taste, especially "fragrance" and "taste" are the most distinctive, and cooking is good at frying, sliding, frying and simmering. Fujian is like spring all the year round, which is also a good climate for making soup. It is known as a hot and changeable place.

Representative dishes are: Buddha leaping over the wall, red-grooved fish, stir-fried double crisp, lychee meat, Satay Noodles, drunken spareribs, liver flower, salted shrimp and so on.

6. Zhejiang cuisine

Zhejiang cuisine is rich in Jiangnan characteristics and has a long history. It is a famous local cuisine in China. Zhejiang is close to the East China Sea, with a mild climate and rich fish and shrimp. It is also a famous scenic tourist attraction. Its dishes are as beautiful as the scenery, elegant and pleasant. Its characteristics are clear, fragrant, tender, fresh and fine, and it is best at frying, frying, cooking, stewing, frying, steaming and burning.

Representative dishes are: West Lake vinegar fish, Dongpo meat, braised pork with dried vegetables, rock sugar turtle, Hangzhou braised chicken, Longjing shrimp, lotus root stuffed with honey, etc.

7. Hunan cuisine

Hunan cuisine, also known as Hunan cuisine, is one of the eight major Han cuisines with a long history. Hunan cuisine is well-made, with a wide range of materials, varied tastes, and pays attention to material benefits. In color, it pursues heavy oil and thick colors, mostly using peppers as raw materials, and pays attention to fragrant, fresh, sour and tender tastes. The cooking methods are simmering, stewing, waxing, steaming and frying. Relatively speaking, the cooking skills of Hunan cuisine are better.

Representative dishes include: fish head with chopped pepper, goldfish playing with lotus, steamed bacon, Zuan shark's fin, Dong 'anzi chicken, spicy chicken, soup soaked belly and so on.

8. Anhui cuisine

Anhui cuisine takes Anhui specialties as the main raw materials, and local materials make the local characteristics of the dishes particularly prominent and ensure freshness. Its characteristics are paying attention to fire power, highlighting the original flavor, paying attention to food supplement and maintaining the original flavor. Anhui cuisine is famous for cooking Shan Ye seafood, and it is better at cooking, stewing, stewing and other techniques. There is still a certain emphasis on the oil used in cooking Anhui cuisine, and there should be rapeseed oil that is planted and squeezed by itself.

Representative dishes are: honeycomb tofu, stewed turtle with ham, Sanhe crisp duck, steamed stone chicken, Wuwei salted duck, fried shredded shrimp and so on.