Authentic Sichuan cuisine is represented by Sichuan Chengdu and Chongqing cuisine. Its characteristics are sour, sweet, hemp, spicy and fragrant, and the oil is heavy and strong, which cannot be separated from three peppers (pepper, pepper and pepper). It is good at spicy, sour and hemp, and its cooking methods are good at roasting, roasting, dry frying and steaming.
Representatives of Sichuan cuisine: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan pork and Dongpo elbow. Shandong cuisine is characterized by fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow.
He is good at frying, roasting, frying and frying. His famous dishes are: Jiuzhuan large intestine, crispy soup, braised prawns, Four Joy Meetballs, jar meat, sweet and sour carp and so on.