Sichuan cuisine: Sichuan cuisine includes Chongqing, Chengdu, Leshan, Neijiang and Zigong. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, hot and sour, pepper, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". 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 have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange, 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, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo tofu, beef hotpot with beef omasum, sliced beef with shredded pork, husband and wife lung slices, Deng Ying beef, Dandan Noodles, Lai Tangyuan and Long Wonton. The five famous dishes of Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, sliced pork for husband and wife, Mapo tofu and Sichuan-style pork.
Jiangsu cuisine: Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisine. The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang Cuisine, Nanjing Cuisine, Sunan Cuisine, Zhejiang Cuisine and Anhui Cuisine. Later, Zhejiang cuisine and Anhui cuisine have their own characteristics and become one of the eight major cuisines. The Xuhai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisine make up Jiangsu cuisine. Represented by Huaiyang and Sunan flavors.
Cantonese cuisine: (3) Chaoshan flavor: represented by Chaozhou cuisine, it is mainly popular in Chaoshan area, close to the Minnan flavor in Fujian cuisine; (2) Hakka flavor: also known as Dongjiang flavor, represented by Huizhou cuisine. Popular in Hakka areas of Guangdong, Jiangxi and Fujian. It is closer to the flavor of western Fujian in Fujian cuisine; (1) Cantonese flavor: represented by Cantonese cuisine, it combines the characteristics of Nanhai, Panyu, Dongguan, Shunde and Zhongshan, and is mainly popular in central and western Guangdong, Hong Kong, Macao and eastern Guangxi.
Fujian cuisine: Fujian cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages". Fine selection of materials and rigorous knife work; Pay attention to the heat and the soup; Like to use condiments, the taste is changeable, showing four distinct characteristics: First, the knife method is clever and interesting, known as silk as hair and thin as paper, and there are famous dishes such as fried snails. Secondly, there are many kinds of soup dishes with endless changes, which is known as "one soup changes ten times", the most famous of which is the Buddha jumping over the wall. Third, the seasoning is strange, not one side. The seasonings of eastern Fujian cuisine tend to be sweet and sour, and they like to add sweet and sour. For example, the famous litchi meat, drunken spareribs and other dishes are all sour and sweet. This eating habit is related to the fact that cooking materials are mostly taken from delicacies. Make good use of sugar, use sweetness to remove fishy smell; Clever use of vinegar to make it sweet and sour; If the taste is light, it can keep its original flavor, and it is famous for being sweet but not greasy, sour but not astringent, and light but not thin. Five representative dishes: Buddha jumps over the wall, mussel chicken soup, light fragrant spiral slices, litchi meat and drunken chicken. Representatives of five bowls: Tai Chi taro paste, pot stickers, meatballs, fish balls and flat meat swallows.
Zhejiang cuisine: Zhejiang cuisine has a long history, and its flavor includes the characteristics of dishes in Hangzhou, Ningbo and Shaoxing. Hangzhou dishes pays attention to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor. Ningbo cuisine is salty and good at cooking seafood. Pay attention to freshness, softness and smoothness, emphasize original taste and taste. Shaoxing cuisine is good at cooking seafood and poultry. The dishes emphasize the fragrant, crisp and glutinous taste in the mouth, and the soup is rich in flavor and rich in pastoral flavor. Zhejiang cuisine has the characteristics of bright color, delicious taste, crisp, soft and refreshing, small and exquisite dishes, beautiful shape and so on. Good at stewing, frying, stewing and steaming, authentic. There are many kinds of jiaozi, cakes, soups and cakes in Zhejiang dim sum, which are delicious. The famous dishes are: Longjing shrimp, West Lake water shield soup, fried eel back with shrimp, West Lake vinegar fish, fried bell, crab catching, fresh eel, pickled yellow croaker, rock sugar turtle, oyster scrambled eggs, honey lotus root, Jiaxing zongzi, Ningbo dumplings, Huzhou thousand-noodle steamed stuffed bun and so on.
Hunan cuisine: Hunan cuisine includes the characteristics of Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Xiangjiang River Basin centered on the Yangtze River, Hengyang and Xiangtan is the main representative of Hunan cuisine. It is characterized by strong oil color, heavy material benefits, fresh fragrance, sour and spicy taste, softness and tenderness, especially stews and preserved vegetables. The dishes in Dongting Lake area are good at cooking fresh river, poultry and livestock. It is characterized by large quantity, thick oil, salty, spicy and soft, and is famous for stewing and boiling. Xiangxi cuisine is good at cooking delicacies, smoked bacon, all kinds of bacon and chicken. Its taste is mainly salty, sweet and sour, with strong Shan Ye flavor. One of the biggest characteristics of Hunan cuisine is spicy and the other is wax. The famous dishes are: Donganzi Chicken, Steamed Bacon, Anzu Shark's Fin, Crystal Sugar Xianglian, Red Pepper Bacon, Hundred-page Maoniu, Huogong Stinky Tofu, Jishou Sour Meat, Heart-changing Eggs, etc.
Anhui cuisine: 1) Southern Anhui flavor: represented by Anhui cuisine. Mainly popular in Huangshan, Shexian (ancient Huizhou), Tunxi and western Zhejiang. And Jiangsu cuisine is similar to Zhejiang cuisine. (2) Riverside flavor, represented by Wuhu and Anqing. Mainly popular in the Yangtze River area, and then spread to Hefei. 3) The flavor along the Huaihe River, represented by Bengbu, Suxian and Fuyang, is mainly popular in central and northern Anhui.