Halang is affordable
It is mainly popular in Harbin, Heilongjiang province. Ha Liang is characterized by large, affordable, with the unique boldness of the northern people. Ha Liang cooking techniques to raw mixing, taste more garlic, vinegar-based, dish texture is mainly crunchy, representative works such as colorful large pulled pork, fishing mixed vegetables, northeastern large mixed vegetables, and so on.
Shaanxi Liang sour and spicy rough expansion
To the north of Shaanxi Yulin and the surrounding areas as the main popular area of cold dishes. Cold dishes in this area is the main event in the feast, diners often spend two-thirds of the meal time in the consumption of cold dishes, cold dishes can be seen in the weight of northern Shaanxi. The cold dishes here are roughly expanded with the local characteristics of Shaanxi, the flavor is either sour and spicy or spicy, and the materials used are relatively wide, representing dishes such as the large cold skin in northern Shaanxi, the three silks in northern Shaanxi, and pig's ears mixed with cold vegetables. Because the southern region of Shaanxi and Sichuan border, so Shaanxi Liang in the flavor of Sichuan cuisine is more influenced.
Weifang Liang crisp and refreshing to speak
Weifang, Shandong Province as the main popular area of cold dishes.
It is part of the Lu cuisine, which is known for its crisp texture and rich combination of ingredients. Weiliang may seem crude, but it is extremely elaborate in its production. A dish is often made up of a variety of meat and vegetarian ingredients with different textures, flavors, and colors,
The knifework is extraordinarily delicate, and the seasoning is simple, but the main flavor is prominent. Weichang in the production, most of the choking and raw mixing-based, "home" seasoning is sesame oil, salt, monosodium glutamate, vinegar, mustard, green onions, garlic, seaweed and other raw materials are also essential. Representative dishes such as Weixian spicy skin, mustard chicken, seaweed awkward celery, eight treasures pepper, cabbage jellyfish head.
Su Liang is stylish and delicate
It is mainly popular in Wuxi, Changzhou, Suzhou and Shanghai in Jiangsu Province. The main cooking methods of Su Liang are lees, drunkenness, choking, sauce, and smoking, with both sweet and salty flavors, and representative dishes such as drunken shrimp, drunken crab, duck tongue in sauce, smoked fish, and osmanthus sugar lotus root. There is a very obvious difference between Su Liang dishes and the other four schools in the production, no matter from the selection of materials to the production, from the plate to the garnish, are very delicate, and with a strong sense of fashion. In recent years, Jiangliang has been influenced by foreign cuisines, and has become more and more avant-garde from the selection of seasonings to the styling of plates and even techniques, and has become a wind vane for the innovation of cold dishes in the country. A batch of cold dishes with new flavors, new combinations, new shapes and new techniques have emerged in large numbers, such as chilled abalone and foie gras jelly, which are hotly sought after by caterers nationwide.
Chuanliang makes good use of red oil
Cold dishes with Chengdu, Sichuan and Chongqing as the main popular areas. The flavor of Sichuan Liang has a spicy flavor, red oil flavor, paste and spicy flavor, sour and spicy flavor, pepper and hemp flavor, homemade flavor, lychee and spicy flavor, fish flavor, Chenpi flavor, strange flavor and so on. Although the flavor variations, but the most representative or spicy, spicy flavor type, such as spicy chicken, red oil chicken, Sichuan cold noodles, husband and wife lung slices, pepper and numb duck palms and so on.