The main characteristics of Shandong cuisine Shandong cuisine is mainly composed of jinan cuisine cuisine and Jiaodong cuisine, which enjoys a high reputation in the north and has a wide influence. Known as the representative of northern cuisine, its characteristics are as follows:

① The selected materials are mainly livestock, poultry, seafood and aquatic products.

② The seasoning is extremely heavy, pure and mellow, mainly salty and fresh, and the onion and garlic are well used.

③ Pay attention to the heat and form a smooth, fragrant, crisp, tender and fresh style.

Be good at cooking seafood, making soup and using soup.

⑤ Cooking technology features explosion, stir-frying, burning, roasting, fanning, frying, frying, steaming and pulling.

(III) Main Features of Jiangsu Cuisine and Huaiyang Cuisine Jiangsu Cuisine is called Jiangsu Cuisine for short, and mainly consists of Huaiyang Cuisine, Jinling Cuisine, Suzhou Cuisine (Wuxi) and Xuhai Cuisine (Xuzhou and Lianyungang). Among them, Huaiyang cuisine, which consists of Yangzhou, Huai 'an and Zhenjiang, has the earliest fame, the most distinctive features and the most far-reaching influence.

Jiangsu cuisine is characterized by:

① Be good at cooking seafood poultry and pay attention to the choice of fresh raw materials.

② Knife work is fine and changeable, and fancy dishes are prominent.

(3) Due to material processing, pay attention to cooking fireworks.

④ The seasoning is light and palatable, highlighting the original flavor.

5 cooking skills are good at stewing, stewing, steaming, burning, simmering, simmering and frying.