Sichuan cuisine pays attention to cooking skills, with various ingredients and rich tastes, including spicy hot pot, boiled fish and kung pao chicken. Cantonese cuisine is a Guangdong cuisine, which is famous for its lightness, delicacy, exquisiteness and variety. Cantonese cuisine has a unique flavor, exquisite production and pays attention to the original flavor, including abalone, roast duck and boiled chicken.
Hunan cuisine is famous for its spicy, sweet and sour taste. Hunan cuisine pays attention to cooking skills, strict selection of materials and diverse tastes, including chopped fish heads, delicious snakes and braised pork with spears. Shandong cuisine is famous for its salty, oily, delicious and good color and fragrance. Shandong cuisine has exquisite materials and unique seasonings, including roast duck and seafood dinner.
Su cuisine is famous for its elegance, freshness, delicacy and delicacy. Su cuisine, including sweet and sour mandarin fish and beggar chicken. Strict selection of materials, fine production, good color, fragrance and taste. Fujian cuisine is famous for its freshness, tenderness, smoothness and coolness. Fujian cuisine has exquisite selection of materials, superb cooking skills and varied tastes, including Buddha jumping wall, satay noodles and eight-treasure rice. Zhejiang cuisine is famous for its freshness, tenderness, softness and smoothness. Zhejiang cuisine has strict selection of materials, superb cooking skills and unique taste, including West Lake vinegar fish and Dongpo meat.
The development history of seven major cuisines in China.
1, Shandong cuisine: Shandong cuisine is one of the oldest cuisines in China, which originated in Shandong. In the Spring and Autumn Period, Lu had cooking skills and later developed into Shandong cuisine. Shandong cuisine is mainly boiled, stewed, fried, fried, stewed and fried. It has a light taste and features seafood and barbecue.
2. Sichuan cuisine: Sichuan cuisine originated in Sichuan and began to form and develop around the Qing Dynasty. Sichuan cuisine is spicy, sweet, sour, salty and fragrant, and various cooking techniques are used at the same time, such as boiling, steaming, boiling, frying, roasting and frying. The specialties of Sichuan cuisine are kung pao chicken, Mapo Tofu and so on.
3. Cantonese cuisine: Cantonese cuisine originated in Guangdong and began to form and develop around the Qing Dynasty. Cantonese cuisine is light, fresh, tender, smooth and refreshing, and pays attention to the freshness and quality of ingredients. Cantonese cuisine features steamed fish and roasted goose.
4. Su cuisine: Su cuisine originated in Jiangsu and Shanghai, and began to form and develop around the Qing Dynasty. Jiangsu cuisine is characterized by diversity and exquisite cooking techniques, with a light taste without losing its umami flavor, and some special dishes, such as "clear soup and dried noodles" and "lion's head".
5. Fujian cuisine: Fujian cuisine originated in Fujian and began to form and develop around the Tang Dynasty. Fujian cuisine is characterized by diverse and rich cooking techniques and light, delicious and delicate taste. The characteristics of Fujian cuisine include Fujian Satay noodles and eight-treasure rice.
6. Zhejiang cuisine: Zhejiang cuisine originated in Zhejiang Province and began to form and develop around the Song Dynasty. Zhejiang cuisine is light and delicious, tender and delicious, and its cooking techniques are also unique, such as "West Lake Vinegar Fish" and "Dongpo Meat".
7. Hunan cuisine: Hunan cuisine originated in Hunan Province and began to form and develop around the Ming Dynasty. Hunan cuisine is mainly sour, spicy, fragrant, tender and fresh, and its cooking techniques are also very unique, such as "taste duck" and "fish head with chopped pepper".