Sichuan cuisine Spicy and spicy flavors based on a variety of dishes, fresh and mellow flavors and focus on the good use of spicy seasoning (fish, spicy, spicy, chili, Chenpi, pepper, hemp, strange flavor, sour and spicy flavors).
Cantonese Cuisine Fresh and fragrant flavors are the main. Selection of fine materials, clear but not light, fresh but not vulgar, tender but not raw, oil but not greasy. It specializes in stir-frying, which requires just the right amount of fire and oil temperature. Also compatible with many Western practices, pay attention to the momentum of the dish, grade.
Jiangsu cuisine
The taste is light. It uses strict ingredients, pays attention to the color scheme and the shape of the dishes, which are different from each other in four seasons. Cooking techniques to stew, stew, simmering known; emphasis on soup, to maintain the original juice, taste and calm. Good use of vegetables. Among them, Huaiyang cuisine, pay attention to the selection of materials and knife work, good at making soup; South Jiangsu cuisine taste sweet, pay attention to the production of soy sauce, make good use of lees, yellow wine seasoning.
Min Cuisine
Fresh and fragrant flavor. Especially to "fragrant", "flavor" long, its fresh, and mellow, meat, not greasy style. Three characteristics, one long in red lees seasoning, two long in the soup, three long in the use of sugar and vinegar.
Zhejiang cuisine
The taste is light. The dishes are small and delicate, clean and elegant, fresh and tender, soft and refreshing. It is flavored with lees and yellow wine. Cooking techniques are rich, especially in cooking seafood and river freshness has its own unique characteristics. The taste focuses on freshness, crispness and tenderness, keeping the original color and true flavor of the raw materials. The form of the dishes is exquisite, delicate and elegant. Among them, the taste of the northern part is sweet, the western taste is spicy, and the southeastern taste is salty.
Xiang Cuisine
The flavor of Xiang Cai is mainly spicy, and there are many varieties. The color of the oil is heavy and thick, and it is affordable; spicy, fresh, soft and tender. It attaches importance to the matching of raw materials and the mutual penetration of flavors. Hunan cuisine is especially flavored with spices. Comparatively speaking, the simmering skill of Hunan Cuisine is even better, almost reaching the point of pure perfection. Simmering can be divided into red simmering and white simmering in terms of color changes, and there are clear soup simmering, thick soup simmering and milk soup simmering in terms of seasoning. Slowly simmered over a small fire, the original flavor.
Hui Cuisine
Fresh and spicy flavors. Good at burning, stewing, steaming, and explosion, stir-fry dishes less, heavy oil, heavy color, heavy fire work. Heavy fire work is traditionally, its uniqueness is concentrated in specializing in burning, stewing, smoking, steaming type of kung fu dishes, different dishes using different fire control technology, the formation of crispy, tender, fragrant, fresh unique flavor, which best reflects the characteristics of Huizhou is slippery burning, stewing and raw smoked method.