Cantonese cuisine has a wide range of materials, not only rich in main ingredients, but also rich in ingredients and seasonings. In order to express the flavor of the main ingredients, Cantonese cuisine is very particular about the choice of ingredients and seasonings, and the ingredients are not mixed. Seasoning is to bring out the original flavor of the main ingredients, both of which are mainly fresh.
Pay attention to color, fragrance, taste and shape, and take taste as the main body. Animal dishes: crispy roast suckling pig, Long Hudou, Taiye chicken, Chinese cuisine, Chaozhou roast eagle goose, monkey brain soup, etc. 100. Seafood Seafood has always been the basic raw material for Cantonese cuisine to survive, and insects, snakes, fish and clams are also the favorites of Guangzhou people.
Characteristics of Sichuan cuisine: Sichuan cuisine includes the characteristics of local dishes such as Chengdu, Leshan, Neijiang and Zigong. The most important feature is the variety of flavors, that is, the use of compound flavors. Pepper, pepper, pepper, bean paste, etc. It is the main condiment. Spicy, sour and spicy, pepper and hemp, sesame sauce, mashed garlic, mustard, red oil, sweet and sour, fish-flavored pepper and chicken feet, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish in a box" and "ten thousand dishes". There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There has always been a saying of "seven flavors" (sweet, sour, spicy, bitter, fragrant and salty) and eight flavors (dry burning, hot and sour, fish flavor, dry frying, peculiar smell, pepper hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, liao ribs, exotic chicken, kung pao chicken, spiced ribs, steamed pork with rice flour, Mapo tofu, tripe hotpot, shredded pork with dried rice, sliced pork with husband and wife, beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on. The six famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork, Dongpo elbow and so on.