The four major cuisines refer to Shandong cuisine, Sichuan cuisine, Cantonese cuisine and Jiangsu cuisine.

1. Shandong cuisine

One of the four major cuisines in China, also known as Shandong cuisine.

Shandong is located in the lower reaches of the Yellow River and has a mild climate. The province has diverse landforms such as large rivers, large lakes, hills, plains, and seas. This has resulted in an extremely rich and balanced selection of ingredients for Shandong cuisine, including fruits, vegetables, The frequency of each category such as poultry, seafood, freshwater freshwater, mountain mushrooms, and dried delicacies is between 15% and 18%.

Shandong’s unique material conditions, coupled with the Confucian school’s spiritual pursuit of “never getting tired of fine food, never getting tired of eating fine food” for more than two thousand years, eventually led to the grandeur of Shandong cuisine. Representative dishes include: braised sea cucumber with green onions, braised mullet and egg soup, white grilled four treasures, crab roe and shark fin, fried double crispy in oil, etc.

2. Sichuan cuisine

Sichuan cuisine is the cuisine of the Sichuan region. It is one of the four major cuisines in China and the most distinctive cuisine. It is also the largest folk cuisine and is also known as "people's cuisine". ?.

Origined from the Sichuan area, it is characterized by numbness, spicyness, freshness and fragrance.

Sichuan cuisine is divided into Shanghe gang centered on Chengdu and Leshan in western Sichuan, Xiaohe gang centered on Zigong and Yibin in southern Sichuan, and Xiahe gang centered on Chongqing, Nanchong and Dazhou in eastern Sichuan.

Sichuan cuisine therefore has three characteristics: a wide range of materials, diverse seasonings, and strong adaptability of dishes. A complete flavor system is composed of five major categories: banquet dishes, popular light dishes, home-cooked dishes, three-steamed and nine-duck dishes, and flavored snacks.

It enjoys the international reputation of "food in China, taste in Sichuan"; among the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, Liao spareribs, strange Wei chicken, Dongpo elbow.

3. Cantonese cuisine

Cantonese cuisine is Guangdong cuisine, which originated in Lingnan. It is composed of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine). Each of the three flavors has its own characteristics. It is a cuisine that started relatively late, but it has far-reaching influence. Most Chinese restaurants around the world focus on Cantonese cuisine. Cantonese cuisine is as famous as French cuisine around the world. Chinese food abroad is basically Cantonese cuisine. Therefore, many people believe that Cantonese cuisine is the representative cuisine of China overseas.

Cantonese cuisine combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Xiangshan, Siyi, Baoan and other local flavors, as well as the strengths of Beijing, Su, Huai, Hangzhou and other provinces as well as Western cuisine. , a family of its own.

Cantonese cuisine is characterized by rich and fine selection of ingredients and light taste. Cantonese cuisine has many raw materials to choose from, so it is naturally sophisticated. Cantonese cuisine pays attention to the seasonality of raw materials, so you don’t eat them from time to time.

The famous Cantonese dishes include: boiled chicken, roast goose, roast suckling pig, braised pigeon, Poon Choi, etc.

4. Jiangsu Cuisine

Su Cuisine began in the Southern and Northern Dynasties, Tang and Song Dynasties. The economic development at that time promoted the prosperity of the catering industry, and Jiangsu Cuisine became one of the two pillars of "Southern Food". .

Suzhou cuisine pays great attention to knife skills and is particularly famous for its melon carvings. The dishes are exquisite in shape and mellow in taste; in cooking, they make good use of heat and pay attention to fire skills, and are good at stewing, stewing, simmering, stewing, steaming, roasting, and stir-frying; the raw materials are mostly aquatic products, focusing on freshness, mild taste, and freshness. And slightly sweet. Famous dishes include Yangzhou fried rice, braised crab meat and lion head, Yangzhou fried rice, etc.