1. Beijing cuisine:

Beijing, as the political center of northern China, the tastes and dietary needs of the rulers of past dynasties will inevitably have a decisive impact on Beijing's cuisine, so the cooking skills are mainly burning, roasting and boiling. Beijing is also a gathering place for scholars from all over the world, followed by skilled chefs from all over the world, which makes Beijing's dishes absorb the strengths of all over the world. Manchu-Chinese banquet dishes gradually became popular during the reign of Qianlong in Qing Dynasty, and shark's fin, bird's nest, sea cucumber and abalone were the main dishes in Manchu barbecue and southern dishes. Huaiyang soup and Jiangsu and Zhejiang soup are served as side dishes; With Manchu traditional cakes and cakes interspersed among them, it is a collection of Beijing cuisine. Therefore, Beijing cuisine, like Beijing's position in China, is a place where thousands of people return to their ancestors, and it is eclectic. In addition, Beijing cuisine does not pursue grotesque, but is good at processing ordinary food raw materials into delicious food, and its taste is easily accepted by ordinary people. It is the most representative dish in China.

2. Shandong cuisine:

Shandong cuisine has a long history. Qilu, a country with highly developed culture in the Spring and Autumn Period, has advantages in fish and salt and pays attention to seasoning in its diet. Shandong cuisine is mainly composed of Jiaodong cuisine and jinan cuisine. Jiaodong is famous for cooking seafood, while jinan cuisine is good at making soup and making good use of cooking methods such as frying, frying, frying and baking. In addition, there are Confucian dishes, which are further improved on the basis of Shandong flavor and have aristocratic characteristics. Shandong people like to eat onions, which are often used as side dishes or seasonings in cooking. In short, Shandong cuisine pays attention to explosion, frying and roasting in cooking, and the dishes made are crisp, tender, fresh and smooth.

3. Huaiyang cuisine:

Huaiyang refers to Yangzhou, Zhenjiang, Huai 'an and other areas along the canal in northern Jiangsu, and has been a prosperous commercial city since ancient times. The extravagant consumption of wealthy businessmen will inevitably stimulate the prosperity of the catering industry and the development of cooking skills. Big salt merchants employ skilled chefs, and salt merchants often borrow chefs from each other when they treat guests, thus improving the overall cooking level. Yangzhou, located between the Yangtze River and Huaihe River, is rich in fish, shrimp and seafood, which provides rich raw materials for the development of cooking. Huaiyang cuisine is good at stewing, stewing, steaming, stewing and stewing. Cook slowly and pay attention to the original soup. Huaiyang cuisine also attaches great importance to color, and is good at using sugar color, red yeast color, clear sauce color, raw material color and egg foam color. In addition, the vegetarian feast of Huaiyang cuisine is beyond the reach of other cuisines, and the snacks are also exquisite.

4. Jiangsu and Zhejiang cuisine:

"Jiang" refers to southern Jiangsu, namely Suzhou and Wuxi; "Zhejiang" refers to western Zhejiang, that is, Hangzhou and Huzhou. After the Five Dynasties, the economic and cultural center moved to the south, and there were many literati, whose cooking skills and characteristics reflected their interests and pursuits. Since the Song Dynasty, most books on cooking and diet have been written by scholars in Jiangsu and Zhejiang provinces. Jiangsu and Zhejiang cuisine pays attention to vegetables in food raw materials, which can best reflect the fresh taste. In addition, we also pay great attention to cooking fish, shrimp, crabs and shellfish in rivers and lakes. Using fragrant grain is another feature of Jiangsu and Zhejiang cuisine, that is, dregs mixed with wine can remove fishy smell and enhance flavor. Jiangsu and Zhejiang cuisine does not deliberately pursue all kinds, but takes its nature.

5. Fujian cuisine:

Fujian was developed late in the southeast provinces, and its exotic scenery and diet are quite different from those of the Central Plains. Because it is located in the coastal area and the shoal area is large, Fujian people like to eat fish, shrimp, snails and mussels. The most distinctive feature of Fujian cuisine is soup, which is rich in juice. For example, the most famous "Buddha jumping wall" is made by putting seafood, chickens, ducks and meat in Shaoxing jars and simmering with slow fire. The raw materials and ingredients of soup are very particular, and the cooking is full of changes, which has the effect of "one soup is changeable" or even "ten changes". In addition, Fujian cuisine also attaches importance to knife work (otherwise it is difficult for seafood to be fragrant inside and delicious outside), so it is good to season and color with red distiller's grains. Fujian cuisine can also be subdivided into Fuzhou cuisine, southern Fujian cuisine and western Fujian cuisine.

6. Cantonese cuisine:

Guangdong is located in Lingnan, with mountains and seas at its back. Isolated from the Central Plains for a long time. In ancient times, it was inhabited by Baiyue people, and a large number of Central Plains residents migrated between Qin and Han Dynasties. Therefore, Cantonese cuisine retains many dietary customs between the ancient Yue people and the Qin and Han Dynasties. Eating snakes is a custom in Vietnam. Therefore, whether it is flying in the sky, walking underground or swimming in the water, Cantonese people can import it. The cooking skills of Cantonese cuisine have absorbed the methods of western food, and the most distinctive ones are "salt roasting", "wine roasting", "pot roasting" and "soft frying". Cantonese cuisine can also be divided into three branches: one is Guangzhou, which is authentic Cantonese cuisine; One is Chaozhou, close to Fujian cuisine; One is Dongjiang cuisine, represented by Huizhou cuisine.

7. Sichuan cuisine:

When Sichuan cuisine is mentioned, people will think of "spicy", "fishy" and "strange taste". In fact, the formation of this flavor is only a matter of nearly a hundred years, and it was also popular in the lower classes at the beginning, because it was only two or three hundred years before pepper was introduced into China. However, although the history of Sichuan cuisine is not long, it soon influenced or even replaced high-grade dishes and became popular dishes. Therefore, Sichuan cuisine has certain commonness and is very popular. According to ancient records, Sichuan flavor is sweet and mild, and some high-grade Sichuan dishes still maintain this flavor. Sichuan was called the land of abundance in ancient times, and produced almost everything except seafood. The characteristics of dishes are delicious, rich and heavy, and they have the reputation of one dish and one hundred dishes.

8. Hubei cuisine:

Hubei is the activity center of the ancient Chu state, and the waist chop has formed a unique flavor. Hubei cuisine is good at cooking seafood, and almost all famous aquatic products have their own seats. Hubei cuisine attaches great importance to multi-material cooking, and many famous dishes are made of more than two kinds of raw materials. Its cooking methods mainly include steaming and simmering. Hubei cuisine can be divided into four schools: Jingnan, Xiangyang, Ezhou and Hanmian.

Germany: Strong and Pure

Germany is definitely a nation that eats meat and drinks wine. The per capita annual pork consumption is 65 kilograms, ranking first in the world. Beer is everywhere. Because of their preference for pork, most famous German dishes are pork products, and there are more than 1500 kinds of sausages. Every meal is covered with sausages and ham on sauerkraut, and sometimes a whole pig hind leg is used instead of sausages and ham. The Germans can kill it alone without changing color.

Germans pay more attention to breakfast than lunch or dinner. In addition to coffee, tea, various juices, milk and other drinks, there are staple foods such as bread and butter, cheese and jam matched with bread, sausages and ham. To say that the vegetables on their table are only potatoes, and the cooking methods are ever-changing. Besides French fries, there are boiled potatoes, baked potatoes, mashed potatoes and potato chips.

France: original flavor

The spirit of French cuisine is to highlight the original flavor of food. Therefore, when a French chef cooks, any spices, side dishes and even wine he adds have only one purpose: to set off the original flavor of the main ingredients.

French cuisine is the most famous cuisine in western food. Beef, mutton, poultry, seafood, vegetables, truffles, foie gras and caviar are the first choice in material selection, while a lot of wine, butter, whipped cream and various spices are used in food ingredients.

France is one of the countries rich in wine, champagne and brandy in the world, and the French pay great attention to the collocation and use of wine in catering. If you should drink a light aperitif before meals; Drink white wine when eating salad, soup and seafood; Drink red wine when eating meat; Have some brandy or liqueur after dinner. It is said that the prevalence of arteriosclerosis and cardiovascular diseases in France is the lowest among European countries, thanks to wine.

Italy: the taste of mom

Romantic Italians have the highest quality of life, so they have fashionable clothes, exquisite art and smart football, as well as Italian food that brings infinite aftertaste to taste buds. Asparagus in spring and Tricholoma matsutake in autumn are the most mouth-watering delicacies in Italy. Italian cooking advocates simplicity, naturalness and simplicity. According to the different cooking methods, local dishes are divided into four factions: northern Italy, central Italy, southern Italy and island cuisine. Generally speaking, the food in northern Italy is similar to French food. It uses cheese and fresh milk. Most southern Italian dishes use tomatoes and olive oil. The cuisine "boiled beef" in northern Italy is deeply influenced by Yugoslavia. Apple pie has a German-Austrian flavor; The "Kuskus" in southern Sicily has an Arabic flavor.

In Italian cuisine, ham, like red wine, pays attention to the age, and the longer it is put, the more fragrant it will be. Good quality ham can be stored for 10 to 12 years if properly collected, while ham used for cooking needs at least 3 to 4 years.

Britain: No accident.

Britain has been criticized for not having a food culture. There are two ways to cook English food: roast it in the oven or cook it in a pot; When cooking, don't put any condiments. When eating, put some salt, pepper or mustard, spicy soy sauce and so on according to your personal preference. It is a respect for personal likes and dislikes, but it is inevitable to cut corners. But this is really the favorite way of cooking in Britain.

They are used to stewing, grilling, frying and frying food, even vegetables, and have unique methods for cooking meat, seafood and game. And they have a special preference for beef, such as barbecue beef. When eating, not only seasonal vegetables and roasted taro are attached, but also a little mustard sauce is added to the steak; In the use of ingredients, I like cream and alcohol; Among spices, I like fresh spices such as cinnamon.

The British are very particular about breakfast, but they are most famous for afternoon tea. It is said that afternoon tea is also divided into many genres, one of which is called Victoria, and its food includes all kinds of snacks, muffins, fruits and sandwiches. I always think that the form of English afternoon tea is more than the content, and chatting while eating is to enhance the feelings between diners. Rigid and rigorous British people can also use this opportunity to brew many stories and suspense.

Man-Han banquet belongs to Beijing cuisine.