China's four major cuisines China is a big country of catering culture, for a long time in a certain region due to the geographical environment, climate and material resources, cultural traditions and ethnic customs and other factors, the formation of a certain degree of kinship inheritance relationship, dishes with similar flavors, high visibility, and part of the masses love the local flavor of the famous genre known as the cuisines. Among them, Lu Cuisine, Sichuan Cuisine, Su Cuisine and Cantonese Cuisine are known as the "four major cuisines" Key words: cooking, unique flavor, all five flavors, excellent technology, comprehensive techniques, and wide range of materials. Lu Cuisine, with its long history and wide influence, is an important part of Chinese food culture. It has become one of the four major Chinese cuisines, and is famous at home and abroad for its salty, fresh, crispy and tender taste, unique flavor and fine production. Ancient books say, "The domain of the East, the birth of heaven and earth." Qilu land is a beautiful territory with mountains and sea, rich products and developed economy, which provides good conditions for the development of culinary culture and the formation of Shandong cuisine. As early as in the Spring and Autumn and Warring States period, Duke Huan of Qi's favorite minister Yi Ya was "good and five flavors" and known as a famous chef. During the Northern and Southern Dynasties, Jia Si-fo, the governor of Gao Yang, summarized the culinary art of the middle and lower reaches of the Yellow River systematically in his book "The Essentials of Qimin", and wrote down many famous dishes, reflecting the development of Lu cuisine's high level of skill at that time. Tang Dynasty Duan Wenchang, Shandong Linzi people. Mu Zong when the prime minister, good at food and drink, and self-edited food scripture fifty volumes, become the history of palmistry. To the Song Dynasty, the Song capital Bianliang called "water cage" that is the Lu Cuisine alias, has reached a large scale. In the Ming and Qing Dynasties, Lu Cuisine has been called its own cuisine. From Luyu to Beijing, from the Inner Pass to the Outer Pass, the influence has reached the Yellow River Basin. The Northeast has a wide range of food mass base. Shandong is the ancient state of Qilu, where seafood and aquatic animals, grain, oil and livestock, vegetables and fruits, and insects and wild game are readily available, providing rich material conditions for cooking. The exquisite culinary skills of Lu Cuisine have also been universally promoted. Lu Cuisine has a unique flavor and distinctive personality, and its flavor and techniques are common to both the north and the south, especially popular in the northern region. The strong flavor of Lu Cuisine lies in its wide range of ingredients, careful selection of materials, fine knife work, proper blending, work in the fire, and comprehensive cooking techniques. Particularly explosive, fried, roasted, deep-fried, slipped, steamed, steak, paste, its flavor salty and fresh, fresh, crisp, tender, soup mellow, self-contained, adaptable. Lu Cuisine in its long-term development process, has accumulated a set of cooking techniques, in particular to burst called the most. Lu Cuisine's "explosion" method can be divided into oil explosion, soup explosion, onion explosion, sauce explosion, fire and so on. "Explosion" system of dishes need to fire quickly into the fire, so for the protection of food nutrients, one of the best cooking techniques, especially the oil explosion dishes, must be a high-flame stir-fry, continuous operation, a drum, instantaneous completion. Vegetable wine oil gravy, hanging juice evenly, no juice see juice, dish end disk light. Eating, tender and crispy, refreshing and not greasy. "Collapse" is a kind of cooking quality unique to Shandong. The main ingredient of collapsed vegetables should be marinated with seasoning beforehand, flavored or sandwiched into the heart of the filling, then dipped in powder or hung with egg paste, and then collapsed and fried on both sides until golden brown, then put in the seasoning and broth, and then collapsed all the broth over a slow fire to increase the freshness of the main ingredient by immersing it in the soup. Shandong widely spread "pot collapsed fish maw", "pot collapsed yellow fish", etc., are long for people to enjoy the traditional dishes. Lu Cuisine takes soup as the source of all kinds of freshness, focuses on using soup, and is good at making soup, especially paying attention to the modulation of "clear soup" and "milk soup". Light and clear, take its freshness. With "clear soup", "milk soup" made of a variety of dishes, only the famous dishes are "clear soup willow bird's nest", "clear soup, family happiness "There are ten kinds of dishes in the soup. Inside are respectively high-grade banquets of rare delicacies. Lu cuisine cooking seafood is also unique. Especially on the sea treasures and small seafood cooking is a masterpiece. In shandong, all seafood, whether it is ginseng, shark's fin, swallow, shellfish or scales, medium, shrimp, crab, by the local chef's hand master system, have become a fine fresh and tasty dishes, only the Jiaodong coast of the fish using a variety of knife processing and different methods of production, can be cooked out of hundreds of kinds of dishes. Color, aroma, taste, shape each with its own characteristics, a hundred changes are in a fish. With small seafood cooking "oil-blasted double flowers", braised sea snails, fried oyster, "leeks fried worm saint", green onion-blasted fish strips, hibiscus chrysanthemum crab, as well as with the treasures of the production of the "Crab Shark's Fin", "abalone in original shell", "rusty beads of dried scallops", "purple abalone in sesame sauce", "fish bones in chicken paste", etc. are unique characteristics of the The Lu cuisine is good at seasoning with green onion and incense. Lu cuisine is good at scallion flavor, in the main process of the dish, whether it is popping, stir-frying, burning, slipping or cooking soup, are to scallion material popping pots; that is, steaming, grilling, frying, baking and other dishes are also the same as with the help of scallions to enhance the flavor. Such as roast duck, roast suckling pig, pot roasted elbow, fried fat cover with scallions to accompany food, are all of them. Due to the development of science and technology, vegetable fats and oils can be widely used, gradually evolved in the fat frying, slipping, slightly, popping and other cooking dishes, commonly added with green onions. In addition to the flavor of this method to the scallion aroma, but also to take it to pass the Qi, wind surface heat, evacuation of grease and anti-bacterial, stomachic effect, to the modern people are widely used. Jinan, the city of springs, has not been ruled by the province since the Jin Dynasty. Jinan's culinary houses, utilizing the rich resources, comprehensively inherited the traditional skills, widely absorbing foreign experience, and integrating the culinary skills of Fushan on the east road, Jining on the south road, and Qufu on the south road into one, have pushed the culinary skills of various places to the realm of exquisite perfection. Jinan cuisine is made from a wide range of ingredients, from rare seafood to pumpkin and vegetables, as well as the most common vegetables, coriander beans, tofu, and the offal of domestic animals and poultry, all of which can be made into delicious dishes. Yantai, Qingdao is located in the beautiful Jiaodong Peninsula, to cooking. West Lu, north of the poultry and egg dishes; Christine to soybean products as the main products as the main raw material of vegetarian dishes, as well as Luzhong region with the legacy of Qi meat, fish dishes have their own characteristics. Shandong cuisine is the collection of Shandong cooking skills of the long, and accept the characteristics of the flavors of the development of sublimation, after a long history of evolution. Cantonese cuisine, also known as "Yue Cai", is one of the four major cuisines of China, which was recorded in the Western Han Dynasty. It was recorded in the Western Han Dynasty. It was influenced by the imperial chefs in Yangcheng during the Baozong Dynasty, and developed rapidly in the Ming and Qing Dynasties, and in the 20th century, it absorbed some of the techniques of Western cuisine with foreign communicators and promoted it to the world, and there are thousands of Cantonese restaurants in New York City of the United States alone. Cantonese cuisine is formed on behalf of the dishes of Guangzhou, Chaozhou and Dongjiang. The dishes use a wide range of materials, a variety of colors, novel forms, good at changing, pay attention to tender, smooth. Generally speaking, it is light in summer and autumn, and thick in winter, and the recipes of Cantonese cuisine are very colorful. The cooking techniques are excellent, and it is famous for its wide range of ingredients. According to a rough estimate, Cantonese cuisine with thousands of materials.