1, Lu Cuisine --- salty and fresh, thick oil and red sauce

Lu Cuisine, the earliest Qilu flavor originated in Shandong, is one of the four traditional Chinese cuisines with the longest history, the richest techniques, the highest degree of difficulty, and the most visible merit.

Classic dishes include Taishan Three Beauties Soup, Carp in Milk Soup, Roasted Erdon, Jiao Dong Four Warm Mixes, Sweet and Sour Ribbon, Braised Prawns, Zhaoyuan Steamed Pills, Yipin Bean Curd, Scallion Roasted Sea Cucumber, Three Shredded Fish Shark's Fin, White Grilled Four Treasures, Yellow River Carp in Sweet and Sour Sauce, Nine Turns of Large Intestine, Double Crisp in Oil Explosion, Grilled Abalone with Shell in its original shell, Stewed Prawns in Oil and Soya Bean Curd, Vinegar Peppered Fish, Fish Slices in Dregs, Slices of Mandarin Fish in Warm Choke, and Coriander Explosion Squid Rolls.

2, Sichuan cuisine --- heavy oil, heavy salt, spicy and fragrant

Sichuan cuisine to take a wide range of materials, seasoning variations, a variety of dishes, the taste of fresh and mellow and heavy, in order to make good use of spicy seasoning is known for its unique cooking methods and rich local flavor, the integration of the characteristics of the Southeast, West and Northwest parties. It is mainly a home-style dish, with ingredients taken from daily life, and is characterized by red flavors of numbness, spiciness and aroma, and white flavors of saltiness and freshness with a little bit of spiciness.

Representative dishes include: hui pan pork, fish and meat, Kung Pao chicken, boiled fish, boiled sliced pork, husband and wife lung slices, diced chicken with chili sauce, mapo tofu, Dongpo elbow and Dongpo pork, etc. The classic dishes include: spicy perfumed fish, roasted chicken with chestnuts, sour and spicy jellyfish, spicy chicken, chicken on a stick, pickled pepper and pineapple claw, lampshade beef, Liao ribs, and spit-roasted chicken.

3. Cantonese Cuisine ---- is original, salty, fresh and light

Cantonese Cuisine originated in Lingnan and consists of three local flavors: Guangzhou Cuisine (also known as Canton Cuisine), Chaozhou Cuisine (also known as Chaoshan Cuisine), and Dongjiang Cuisine (also known as Hakka Cuisine), which are all distinctive in their own ways. Guangzhou Cuisine covers the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang, etc. It is rich in ingredients, fine selection of materials and excellent techniques, clear but not bland, fresh but not vulgar, tender but not raw, and oily but not greasy. It specializes in small stir-fry, requiring just the right amount of fire and oil temperature.

Classic Cantonese dishes include: white-cut chicken, white-scorched shrimp, Ah Yat abalone, braised shark's fin with vegetable gall bladder, unicorn sea bass, braised abalone with lobster, stir-fried beef and river, old-flame soup, Guangzhou Man Cheong Chicken, boiled rice, Cantonese-style roasted and stuffed duck, steamed spare ribs with black bean sauce, pineapple goulash, pan-fried hibiscus egg, roast goose, roast suckling pig, braised pigeon, and barbecued pork with honey sauce.

4, Su cuisine --- sweet, yellow wine flavor

Mainly Jinling cuisine, Huaiyang cuisine, Su Xicai, Xu Hai cuisine and other local dishes. Suzhou cuisine is good at stewing, stewing, steaming, stir-frying, and attaches importance to adjusting the soup to maintain the original juice of the dish, the flavor is fresh, thick but not greasy, light but not thin, fluffy and off the bone without losing its shape, smooth and crisp without losing its taste.

Jiangsu famous dishes are chicken soup boiled dried silk, meat stuffed with raw bran, phoenix-tail shrimp, three sets of duck, Wuxi meat bones, roasted square, crystal dishes hoof, Yangzhou fried rice, stewed crabmeat lion's head, Jinling meatballs, round vegetables in white sauce, simmered chicken with yellow mud, stewed chicken fu, salt water duck (Jinling duck), conch shrimp, honey fire square, cherry meat.

5, Min cuisine --- salty and sweet (south), spicy (north)

Min cuisine is known for cooking mountain delicacies and seafood, in the color and aroma and shape on the basis of all the best, especially the "aroma", "taste" is long, its fresh, and mellow, meat, Its freshness, and mellow, meat, not greasy style characteristics, as well as soup road wide range of characteristics, in the cooking altar in a unique seat. The three major characteristics of Fujian cuisine, one long in red lees seasoning, two long in soup making, three long in the use of sugar and vinegar.

The signature dishes of Fujian cuisine are "Buddha jumps over the wall", Fuzhou fishballs, Dingbian paste, Zhangzhou lo mein, Putian lo mein, oyster omelette, Shaxian noodles, flatbread, Xiamen sacha noodles, noodle paste, Minnan salty rice, Xinghua rice noodles, lychee meat, Wu Liujiu (Wu Liujiu)[1], snow chicken, Min Sheng Guo, drunken spare ribs, red bad fish steak, Changting dried bean curd and so on, all have a unique flavor.

6, Hui cuisine --- heavy oil flavor, heavy salt

Hui cuisine in the cooking technique is good at burning, stewing, steaming, and popping, stir-fry less, heavy oil, heavy color, heavy fire. Cooking method is a local ingredients, to fresh win. Hui land abounds in mountain delicacies, wild game, river fresh poultry, local ingredients to make the dishes outstanding local characteristics and ensure freshness. The second is to make good use of fire, fire unique. According to the texture characteristics of different raw materials, the flavor requirements of the finished dish, respectively, the use of large fire, medium fire, small fire cooking. The third is skillful in stewing, and the thickness is appropriate.

The more classic dishes include: Yipin pot, knife board incense, pickled fresh Mandarin fish, tiger skin hairy tofu, ask for bamboo shoots, ham stewed turtle, steamed stone chicken (i.e., stone frogs), Yangmei round son, phoenix stewed peonies, steamed pork in lotus leaf, duck stewed with conch, and traditional delicacies such as Zhonghe soup.

7, Hunan cuisine --- heavy oil, heavy salt, heavy spices, pickled preserved meat

Xiang cuisine is a fine production, using a wide range of materials, flavors and varieties; color and lustre on the oil heavy color, and strive for affordable; taste on the focus on the spicy, fresh, soft and tender; method of simmering, stewing, waxy, steaming, stir-frying method is known.

The representative dishes of Hunan cuisine are chopped pepper fish head, chili pepper fried meat, Xiangxi grandmother's dishes, Jishou sour meat, beef noodles, Chenzhou fish noodles, Dong'an chicken, goldfish play lotus, Yongzhou blood duck, preserved meat co-steaming, sister dumplings, Ningxiang taste snake, Yueyang ginger and spicy snake and so on.

8, Zhejiang cuisine - sauce flavor

Zhejiang cuisine has four characteristics: selection of materials, cooking unique, focus on the flavor, the production of fine. Selection of materials to seek "fine, special, fresh, tender." Cooking methods to stir-fry, deep-fried, braised, simmered, steamed, burned six types of excellence. The taste focuses on freshness and crispness, keeping the original color and true taste of the raw materials. The form of the dish is exquisite, delicate and elegant.

The main famous dishes of Zhejiang cuisine are: "West Lake Vinegar Fish", "East Slope Pork", "Crab Soup", "Hometown Southern Meat", "Dried Pork", and "Dried Pork". ", "dry fried bells", "steamed meat in lotus leaf", "West Lake Brunswick soup", "Longjing shrimp "Hangzhou Simmered Chicken", "Tiger Run Vegetarian Hot Pork", "Stewed Pork with Dried Vegetables", "Yellow Fish Clam Soup ", "Barking Chicken", "Crispy Stewed Pork", "Steamed Yellow Croaker with Squash Marinade", "Razor Clams with Three Shredded Pork ", "stewed spring bamboo shoots".

Extended information:

The eight major Chinese cuisines include: Lu Cuisine, Szechuan Cuisine, Cantonese Cuisine, Su Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine. Among them, Lu Cuisine, Szechuan Cuisine, Cantonese Cuisine and Suzhou Cuisine were formed in the early Qing Dynasty, and became the most influential local dishes at that time, which were called the "four major cuisines". By the end of the Qing Dynasty, Zhejiang, Fujian, Hunan and Anhui cuisines were divided into four new local cuisines, which ****together constitute the "eight major cuisines" of traditional Chinese cuisine.

The Chinese people invented the frying (burst, simmering), burning (simmering, simmering, braising, brining), frying (tweens, sticking), deep-frying (cooking), boiled (blanching, stewing, boiling), steaming, roasting (pickling, smoking, air-drying), cold, dripping and other ways of cooking, and to other peoples to learn from the way of steak, shabu-shabu, and so on, to use to make a variety of dishes. Inherited by generations of famous chefs, the cuisine has formed its own distinctive characteristics:

In addition to the influential Lu Cuisine (Shandong), Sichuan Cuisine (Sichuan), Cantonese Cuisine (Guangdong), Su Cuisine (Jiangsu), Fujian Cuisine (Fujian), Zhejiang Cuisine (Zhejiang), Hunan Cuisine (Hunan), Hui Cuisine (Huizhou)[2]? In addition to the eight major cuisines, there are also medicinal cuisine (the origin of the Lu cuisine), northeastern cuisine (Northeastern), Gan cuisine (Jiangxi), Beijing cuisine (Beijing), Tianjin cuisine (Tianjin), Henan cuisine (Henan) Jichibei cuisine (Hebei), Chu cuisine (Hubei), the local specialties of Benjamin cuisine (Shanghai), Hakka cuisine and other local characteristics of the cuisine, which represents the local color, aroma, taste and shape of the best of the traditional characteristics of the culinary arts.

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