Lu, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Hui Guangdong cuisine for short, is one of the eight famous Chinese cuisine. By Guangzhou, Chaozhou, Dongjiang Hakka three local dishes constitute. The three local cuisines have their own different characteristics. Guangzhou Cuisine is the main component of Cantonese Cuisine and has earned the reputation of "Food in Guangzhou" for its beautiful taste, color and abundance of dishes. Guangzhou Cuisine has three main characteristics: first, birds, animals, insects and fish are used as raw materials and cooked into different forms of game delicacies; second, the dishes are prepared and cooked on the spot, which is unique and tastes fresh and hot; third, it is light in summer and autumn and fragrant in winter and spring, which is popular among the general public. Chiu Chow Cuisine occupies an important position in Guangdong cuisine. Chiu Chow Cuisine is mainly made of seafood, seafood from rivers and livestock and poultry, and is good at cooking vegetarian dishes made of fruits and vegetables, with fine stir-frying and various processing. It can be divided into stir-frying, cooking, deep-frying, stewing, braising, broiling, roasting, baking, brining, smoking, buckling, soaking, rolling and mixing, with exquisite knife work and particularly deep soup dishes, among which stewing, braising and soaking are the most distinctive. Dongjiang Cuisine, also known as Hakka Cuisine, uses meat as the main ingredient, with original flavor, crispy, soft, fragrant and thick. It emphasizes on fire power and is famous for stewing, roasting, boiling and baking, especially casserole dishes. It still retains some ingenious cooking techniques and has the look and feel of the ancient Central Plains. Sichuan Cuisine, or Szechuan Cuisine for short, is one of the eight famous cuisines in China, with a long history and unique flavors that are famous both at home and abroad. With the development of production and economic prosperity, Sichuan Cuisine, on the basis of the original, absorbed the strengths of northern and southern dishes and the advantages of official and business banquet dishes, forming the characteristics of the northern dish Sichuan Cuisine, the southern dish Sichuan flavor, enjoying the reputation of "food in China, taste in Sichuan". Sichuan cuisine pays attention to color, aroma, taste and shape, and puts great efforts on the word "taste", which is famous for its many, wide and thick flavors. The composition of the taste of Sichuan cuisine, mainly "numb, spicy, salty, sweet, sour, bitter, fragrant" seven flavors, cleverly matched, flexible and versatile, creating a spicy, sour and spicy, red oil, white oil, dozens of different colors of the composite flavor, the flavor of the difference between the many, the modulation of the subtle, the first of the Chinese and foreign dishes, and thus won the "one dish, one style, a hundred dishes, a hundred dishes" reputation. A dish with a pattern, a hundred dishes with a hundred flavors". Sichuan cuisine in cooking methods, good according to the raw materials, climate and the requirements of the eater, specific mastery, flexible use. 38 kinds of Sichuan cooking methods, now popular still have stir-fried, fried, deep-fried, burned, pickled, marinated, brine, stir-frying, bubbling and so on more than 30 kinds of. In the cooking methods, especially to small fry small fried, dry burning dry stir-frying long. Sichuan Cuisine is as famous as the scenic spots in Sichuan, and has become famous all over the world. Shandong Cuisine, or Lu Cuisine for short, is one of the eight famous Chinese cuisines and a representative of the culinary culture of the Yellow River Basin. Shandong cuisine can be divided into Jinan-style dishes, Jiaodong-style dishes, Confucius dishes and other regional flavors, and Jinan cuisine as a typical, fried and deep-fried, roasted and braised steaming steak, boiling and blanching smoked and mixed, slipped choking and pickled in soy sauce and other more than 50 kinds of cooking methods. Jinan cuisine is known for its fragrance, crispness, flavor and purity, especially good at making soup, clear and turbid, is a masterpiece. Jiaodong flavor is also known as Fushan flavor, including Yantai, Qingdao and other coastal local flavors of Jiaodong. The dish is good at seafood, good at making seafood, rare delicacies, more sea food, and less use of condiments to enhance the flavor. In addition, Jiaodong Cuisine is unique in the preparation of colorful cold dishes and colorful hot dishes. Kongfu Cuisine is characterized by fine workmanship and comprehensive cooking techniques, especially in burning, stir-frying, simmering, deep-frying and steak, and the production process is complicated. Simmering, stir-frying, steak and other techniques to cook the dishes, often after three or four procedures to complete. "Food is not as good as the beauty of the vessel", the Confucius House has always paid great attention to containers, silver, copper and other famous quality tableware are available. In addition, the naming of Kongfu dishes is also extremely elaborate, with far-reaching meanings. Jiangsu cuisine, or Su cuisine for short, represented by Suzhou and Yangzhou cuisine, is one of the eight famous Chinese cuisines. Jiangsu's famous chefs have created traditional dishes in the style of Suzhou Cuisine, while Nanjing, known as the "imperial continent", Suzhou, known as "paradise", and Yangzhou, which is regarded by historians as "the richest city in the world", are the mainstays of the famous chefs' cuisine. Jiangsu cuisine is the cradle of famous chefs and delicacies. Jiangsu cuisine is based on these three main flavors convergence. Summarized, Jiangsu cuisine has the following characteristics: First, rigorous selection of materials, production of fine, according to the materials of the art, according to the treatment of food; second is good at stewing, stewing, simmering, warming, steaming, burning, stir-frying and other cooking methods, and is good at the mud simmering, fork baking; third is the taste of freshness, salty and sweet appropriate, thick but not greasy, light but not thin; fourth, pay attention to adjusting the soup to maintain the original juice. Among them, Nanjing knife work is delicate, fire work is pure, dishes taste mellow, both the beauty of the four directions, to adapt to the taste of the eight parties, especially to the fresh and crispy tender win; Suzhou tends to sweet taste, to cook seasonal vegetables, rivers and lakes are famous; Yangzhou cuisine history of the Huaiyang flavor, knife work is fine, the fire is subtle, the color is fresh and chic, highlighting the main ingredients, emphasizing the taste, light and tasty, to adapt to the surface of the width, especially good at making the soup and known. Zhejiang cuisine for short, Zhejiang cuisine, is the local flavor of Zhejiang cuisine. Zhejiang is the hometown of fish and rice in the south of the Yangtze River. Zhejiang cuisine development to modern times, is a fine product, perfect, self-contained, there are "three thousand kinds of delicacies and beautiful points" of the reputation. Summarized, Zhejiang cuisine has the following characteristics: First, the material is broad, with rigorous. The main ingredients focus on seasonal and varieties, ingredients, seasoning selection aims to highlight the main ingredients, gain fresh aroma, remove the fishy greasy; two is a fine knife work, chic shape; three is the fire seasoning, the most important moderate; four is fresh and tender, nourishment, taste and get; five is the Zhejiang cuisine, three branches of the charm of each. Zhejiang cuisine mainly consists of Hangzhou, Ningbo, Shaoxing, three local flavor dishes, hand in hand, side by side. Hangzhou is known as "paradise". Hangzhou cuisine is fine, elegant and beautiful, specializing in bursting, stir-frying, braising, deep-frying and other cooking techniques, with freshness, freshness, tenderness, delicacy, mellowness and other characteristics. Ningbo local chefs are especially good at making seafood, techniques to stew, baking, steaming is known, taste fresh and salty moderation, dishes pay attention to tender and smooth, focusing on the flavor, with dried fish products cooking dishes more unique. Shaoxing cuisine crispy and glutinous, soup thick flavor mellow, rich in the simple style of the ancient city of the water town. Fujian cuisine is commonly known as Min Cuisine, represented by Fuzhou Cuisine, which is known for its delicate production, beautiful colors and fresh seasoning. Fujian cuisine is mainly made of seafood, with salty, sweet, sour and spicy flavors. Salty condiments include shrimp paste, shrimp oil, soy sauce, etc. Sour condiments include white vinegar and Qiaotou, etc. Sweet condiments include brown sugar and rock sugar, etc. Spicy condiments include pepper and mustard, etc. Fragrant condiments include brown sugar, five-spice powder, star anise and cinnamon. Fujian cuisine is particularly particular about the preparation of clear soup, usually with oil chicken, ham, hooves as ingredients. The method is to first use a small warm fire will be oil chicken, ham, hooves and other boiled soup, and filter; the other will be chopped raw chicken bones, add water and salt and blend, into the soup, continue to use a small warm fire while stirring (also known as hanging soup), and then filtered once more, it will become a clean and tasty broth, used to modulate the dishes, on the color, aroma and taste are helpful. Fujian cuisine is also pan-fried, deep-fried, stoneware (such as boiled), grilled, stewed, mixed, drunk, brine, grilled, bad, simmering, buckle, slip, fried, smoked, stewed, carry, pickled, choked, etc., which is the most characteristic of bad, carry bad, choked bad, explosive bad, fried bad points. Hunan cuisine, also known as Hunan cuisine, is known as the land of fish and rice due to the abundance of Hunan people and goods. Hunan cuisine is mainly rich, smooth and fatty, with chili peppers as the main dish, which is not only salty in the north, but also sweet in the south, and even more spicy and sour with local characteristics. Hunan cuisine is characterized by its fragrance, tenderness, freshness and crispness, and the materials used are fresh and inexpensive. Hunan cuisine pays special attention to the flavor of the raw materials, a variety of techniques, there are burning, frying, steaming, smoking and other methods, especially the "steam" dishes. The most exquisite is simmered, original flavor. And knife skill is exquisite, shape and flavor both beautiful, dishes in a thousand shapes and sizes, endless changes. The special ingredients of Hunan cuisine include black beans, tea oil, spicy oil, spicy sauce, peppercorns, fennel, cinnamon, etc., which add a lot of color to Hunan cuisine. Hunan cuisine is known for its spiciness. The chili peppers of Hunan are especially worth mentioning. Hunan people "love" chili peppers, and put chili peppers in almost everything they eat. Hunan chili peppers are also very spicy. Anhui cuisine is short for Anhui cuisine, also known as Anhui cuisine, is one of the eight major Chinese cuisines. Anhui flavor, mainly by the south of Anhui, along the river and along the Huaihuai tripartite dishes, of which the south of Anhui cuisine as a representative. South Anhui cuisine originated from the ancient Weizhou Province, that is, today's world-famous tourist attraction at the foot of Mount Huangshan Shexian area; along the river cuisine refers to Hefei, Wuhu, Anqing area of the local dishes; and along the Huai dishes from Bengbu, Suxian, Fuyang and other local flavors. Each of the three branches of Hui Cuisine has its own distinctive characteristics and is colorful. But summed up, it mainly has four basic features: First, the local materials, to fresh win. Hui land abounds in mountain delicacies and wild game and river fresh poultry, local ingredients to make the dishes local characteristics and to ensure that the fresh. The second is to make good use of fire, fire unique. According to the texture characteristics of different raw materials, the flavor requirements of the finished dish, respectively, the use of large fire, medium fire, small fire cooking. The third is skillful in stewing and stewing, and the thickness is appropriate. In addition to exploding, stir-frying, stir-frying, deep-frying, braising, boiling, baking, warming and other techniques have their own distinctive features, especially burned, stewed and smoked, steamed dishes and famous. Fourthly, it emphasizes on naturalness and nourishes the body with food. Hui cuisine inherited the motherland medical food tradition, pay attention to food, which is a major feature of Hui cuisine.