Cantonese cuisine, that is, Cantonese cuisine, developed from the specialties of Guangzhou, Chaozhou and Dongjiang, is a kind of cuisine that started late, but it has a great influence. Most Chinese restaurants in Hong Kong, Macao and other countries in the world mainly serve Cantonese cuisine. Guangdong cuisine has its own unique flavor, absorbs the advantages of various cuisines and forms a variety of cooking forms. Guangzhou cuisine is clear but not light, fresh but not vulgar, with exquisite materials and diverse varieties. It is also compatible with many western dishes, and pays attention to the momentum and grade of the dishes.
Chaozhou belonged to Fujian in ancient times, so Chaozhou cuisine combines the flavor of Fujian and Guangdong, and is good at cooking seafood and sweets, with mellow taste, among which soup dishes are the most distinctive. Dongjiang cuisine, also known as Hakka cuisine, came from the Han nationality in the Central Plains and lived in the mountainous area of Dongjiang. Its dishes have a strong local flavor and are good at frying, frying, roasting and stewing. On the whole, Cantonese cuisine is characterized by wide selection of ingredients, novelty and freshness, light taste, rich taste, clear but not light, tender but not raw, oily but not greasy, with five flavors (fragrant, loose, soft, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, strong in winter and spring, and many dishes have unique flavors. ?
Famous dishes include stewed snake chicken, Long Hudou, roast suckling pig, Dongjiang brine chicken, boiled prawns, roasted goose, beef in oyster sauce, Cantonese moon cakes, shahe powder and boat porridge.
(2) Hunan cuisine?
Hunan cuisine includes the characteristics of dishes in 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 benefit, fresh fragrance, hot and sour, soft and tender, and is especially suitable for stews and pickles. 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.
(3) Sichuan cuisine?
Sichuan cuisine includes Chengdu, Chongqing, Leshan, Zigong and other local dishes. The main characteristics are diverse tastes and subtle changes. 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".
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 pork with rice flour, Mapo tofu, beef hotpot with beef omasum, dry-fried shredded beef, husband and wife's lung slices, light-shadow beef, hand-pulled noodles, glutinous dumplings and dragon wonton.