The eight major cuisines are the collective names of Shandong, Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan and Anhui cuisines, which refer to the genre that Chinese cuisine has evolved into a self-contained system with distinctive local flavor characteristics and is recognized by the society after a long time in terms of material selection, cutting and cooking.
Features:
The raw materials of Nanjing cuisine are mostly aquatic products, which pay attention to freshness, fine knife cutting and make good use of cooking methods such as stewing, stewing, roasting and simmering. It tastes mild, fresh and crispy. The dishes are exquisite and elegant. Pay attention to knife work, be good at pyrotechnics, be rich in changing techniques and taste characteristics suitable for both north and south, and at the same time take the characteristics of four directions to adapt to the tastes of all directions.
Nanjing cuisine pays attention to seven flavors: fresh, rotten, crisp, tender, crisp, thick, fat, sour, sweet, bitter, spicy, salty, fragrant and smelly. Mainly salty, salty with sweetness, sour but not astringent, bitter but not fragrant, spicy but not strong, crisp but not raw, thick but not alcoholic, fat but not greasy, light but not thin, representing the noble, elegant, gorgeous and atmospheric style of the ancient capital.