China is a big country in food culture. For a long time, due to the influence of geographical environment, climate products, cultural traditions and national customs, a well-known local flavor school with certain kinship, similar flavor and high popularity has been formed in a certain area, which is called cuisine. Among them, Shandong cuisine, Sichuan cuisine, Jiangsu cuisine and Guangdong cuisine are called the "four major cuisines", and Zhejiang cuisine, Fujian cuisine, Anhui cuisine, Hunan cuisine, Beijing cuisine and Hubei cuisine are the "ten major cuisines". This paper focuses on the development and evolution of "Four Major Cuisine in China" as a food culture, as well as its characteristics, superb skills and famous representative dishes.

Key words: cooking, unique flavor, five flavors, exquisite craftsmanship, comprehensive techniques and extensive materials.

Shandong cuisine has a long history and wide influence, and is an important part of China's food culture. As one of the four major cuisines in China, it is famous at home and abroad for its salty, fresh, crisp, tender, unique flavor and fine production. As the old saying goes, "The territory of the East is also the place where heaven and earth are born." Qilu is rich in natural products and developed in economy, which provides good conditions for the development of food culture and the formation of Shandong cuisine. As early as the Spring and Autumn Period and the Warring States Period, Qi Huangong's favorite minister, Yi Ya, was once a famous chef who was famous for his "good taste". During the Northern and Southern Dynasties, Jia Sixie, the prefect of Levin, systematically summarized the cooking skills in the middle and lower reaches of the Yellow River in Qi Yao Min Shu, and recorded many famous dishes, reflecting the superb skills of Shandong cuisine development at that time. People from Duan Wenchang and Linzi in Tang Dynasty. Mu Zong is a prime minister, good at food, and has written 50 volumes of food classics, which has become an anecdote in history. In the Song Dynasty, the "water cage" called by the capital of song dynasty, another name for Shandong cuisine, had taken shape. Both Ming and Qing dynasties called themselves cuisines. From Lu Yu to Gyeonggi, from Neiguan to Waiguan, the influence has reached the Yellow River Basin. Northeast China has a broad diet mass base. Shandong was the state of Qilu in ancient times. Seafood, aquatic animals, grain, oil, livestock, vegetables, fruits and insects provided rich material conditions for cooking. The exquisite cooking skills of Shandong cuisine have also been widely promoted. Shandong cuisine has a unique flavor and distinctive personality, and its flavor and skills run through the north and south, especially the north. The rich flavor of Shandong cuisine lies in the extensive use of materials, exquisite selection of materials, meticulous knife work, proper preparation, contribution to cooking and comprehensive cooking skills. Especially when frying, frying, roasting, frying, sliding, steaming, roasting and pasting, its flavor is salty and palatable, its fragrance is crisp and tender, and its soup is pure and mellow, which is unique and adaptable. Shandong cuisine has accumulated a set of cooking techniques in the long-term development process, among which stir-frying is the most famous. The "explosion" method of Shandong cuisine can be divided into oil explosion, soup explosion, onion explosion, sauce explosion and thermal explosion. "Fried" vegetables need to be cooked quickly, so one of the best cooking techniques to protect food nutrients, especially fried vegetables, must be fried quickly, continuously and in an instant. Cooking wine is oily and juicy, and the juice is evenly hung. There is juice, but there is no juice. The dishes are polished. It tastes tender, crisp, refreshing and not greasy. "Crash" is a unique cooking quality in Shandong. The main ingredients of the boiled vegetables should be marinated with seasoning in advance, tasted or sandwiched in the stuffing, and then stained with powder or hung with egg paste. When both sides collapse to golden yellow, add seasoning and clear soup, and collapse the soup with slow fire to soak it in the main material to increase flavor. "Fish belly with pot collapse" and "Yellow croaker with pot collapse", which are widely circulated in Shandong, are traditional dishes that people have long loved. Shandong cuisine takes soup as the source of all kinds of flavor, pays attention to the use of soup, and is good at making soup, especially paying attention to the modulation of "clear soup" and "milk soup". Light and clear, take it fresh. There are many dishes made of clear soup and milk soup, including willow leaf bird's nest clear soup and family portrait clear soup. Inside and outside are the delicacies of high-end banquets. Shandong cuisine is also unique in cooking seafood. Especially seafood and little seafood cooking is a must. In Shandong, most seafood, whether ginseng, wings, swallows, shellfish or scales, oysters, shrimps and crabs, has become a delicate and delicious home-cooked dish for local chefs. Only the freshwater fish rich in the coastal area of Jiaodong can cook hundreds of dishes with various knife methods and different production methods. Color, fragrance, taste and shape have their own characteristics, and all kinds of ingenious changes are in one fish. Little seafood fried double flowers, braised conch, fried oyster sauce yellow, fried cuttlefish with leek, fried mullet strips with onion, hibiscus chrysanthemum crab, shark's fin with crab yellow, abalone with original shell, scallop with rusty pearl, abalone with sesame sauce and fish bones with chicken paste are all unique seafood treasures. Shandong cuisine is good at seasoning with onions. In the main process of cooking, whether it is frying, frying, burning, sliding or making soup, it is all fried with onions. Even steamed, roasted, fried and roasted dishes are seasoned with onions. For example, roast duck, roast suckling pig, pot-cooked elbow, fried fat cover and so on all belong to it. Due to the development of science and technology, vegetable oil has been widely used, and gradually evolved into cooking onions in dishes with oil, such as frying, sliding, micro-frying, frying and so on. This method not only improves the flavor of onion, but also exerts its effects of dredging orifices and smoothing qi, expelling wind and relieving exterior syndrome, promoting digestion and removing greasy food, inhibiting bacteria and invigorating stomach, which is widely used by modern people. Quancheng Jinan has not been under provincial control since the Jin Dynasty. The cooking government in Jinan has made full use of rich resources, comprehensively inherited traditional skills, extensively absorbed foreign experience, and integrated the cooking skills of Fushan East Road, Jining South Road, Qufu and other places, pushing the cooking skills of various places to a state of perfection. Jinan cuisine has a wide variety of ingredients, ranging from delicacies to pumpkin vegetables. Even common cattail, coriander, tofu and internal organs of livestock can be made into delicious food. Yantai and Qingdao are located in the beautiful Jiaodong Peninsula and are good at cooking. Poultry and egg dishes in western Shandong and northern Shandong; Vegetarian dishes with bean products as the main raw materials and vegetarian fish dishes left by Lu Zhongqi have their own characteristics. Shandong cuisine brings together the cooking skills from all over Shandong, and develops and sublimates it with local flavor as its feature. It has experienced a long historical evolution.

Cantonese cuisine, also called "Cantonese cuisine", is one of the four major cuisines in China, which was recorded in the Western Han Dynasty. Under the influence of Yangcheng Imperial Chef, Bao Zongshi developed rapidly in Ming and Qing Dynasties. In the 20th century, as foreign communicators absorbed some skills of western food, Cantonese cuisine was introduced to all parts of the world, and there were thousands of Cantonese restaurants in new york alone. Cantonese cuisine is represented by Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. The dishes have a wide range of materials, diverse colors, novel shapes, good at change and exquisite freshness. Generally, summer and autumn are light, winter is rich, and Cantonese cuisine is rich and colorful. Excellent cooking skills, and is famous for its rich materials. It is roughly estimated that there are thousands of materials used in Cantonese cuisine. For example, livestock, Shui Ze fish and shrimp, Cantonese cuisine are used everywhere, while snakes, rats, cats, dogs and delicious food that is not used everywhere are the ancestors of Cantonese cuisine. As early as the Southern Song Dynasty, Zhou Qingfei's "Takeaway Answer Record" had an incisive record: "It is broad and profound, and people must eat it, regardless of birds, animals, snakes and insects. In the meantime, there are good and ugly games. There are turtles in the mountains, which are cooked by pigs, and the lips of sturgeon are alive, which is called the soul of fish. This is also precious. When you meet a snake, you must catch it, no matter how long it is; Catching rats, big or small. Bats are hateful, clams are terrible, locusts are microscopic, and they are eaten as soon as they are taken; The poison of the hive, the filth of the hemp insect, is cooked and eaten; The eggs of locusts and the wings of shrimps are cooked and eaten. " The mixed style of Cantonese cuisine often makes some foreigners stunned. When Han Yu was relegated to Chaozhou in the Tang Dynasty, he was greatly surprised when he saw that the local people were addicted to dozens of foreign objects such as turtles, snakes, octopus and frogs. He was so scared that he was "ashamed and smelly, and his face was sweaty." Today, abalone, ginseng, wings, belly and delicacies are still unique delicacies and medicinal diets in Cantonese cuisine. According to modern scientific tests, all kinds of game often contain essential nutrients that ordinary livestock do not have. For example, "Insect snakes contain a lot of essential amino acids. Snake oil contains linoleic acid, which can prevent arteriosclerosis. " Therefore, Chinese medicine has always regarded snake meat as an important drug for expelling wind and activating blood, dispelling cold and removing dampness. Cantonese cuisine is characterized by extensive and miscellaneous materials, which can make full use of food resources and benefit mankind. For example, the bubble, steak and Sichuan cuisine in Cantonese cuisine are transplanted from the explosion, steak and stir-frying in northern cuisine; The new cooking, frying and frying methods originated from western methods. Through extensive reading and extensive selection, the cooking methods of Cantonese cuisine have become perfect and diverse. Stir-fry, fry, steam, stew, stew, etc. They are all commonly used in local cuisine and Cantonese cuisine. However, many local dishes do not need to be boiled, soft fried or soft fried. While Cantonese cuisine has unique attainments. Therefore, there are many varieties of Cantonese cuisine. Cantonese cuisine is characterized by lightness. Seasoning has five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, spicy and salty).