Sichuan cuisine. Sichuan cuisine, mainly in Chengdu and Chongqing, originated in Qin and Han Dynasties, developed in Tang and Song Dynasties and spread in Ming and Qing Dynasties. Sichuan cuisine has a unified flavor, pays more attention to the choice of ingredients, and has a variety of cooking methods, such as frying, frying, smoking, stewing, stewing and frying, with a heavy taste. In people's minds, when people talk about Sichuan cuisine, they will think of spicy hot pot. Actually, it is not. Sichuan cuisine is famous for its sour, spicy and hemp, and it can't be cooked without pepper, pepper and pepper. It is characterized by sour, sweet, spicy and fragrant. Sichuan cuisine has five famous dishes: Sichuan pork, husband and wife lung slices, Mapo tofu, kung pao chicken and shredded pork with fish flavor. You should eat all these, right?
Su cuisine. Jiangsu cuisine, which originated in the Southern and Northern Dynasties, is the second largest cuisine in the imperial court. It can be divided into four kinds of side dishes: Huaiyang cuisine, Xuhai cuisine, Jinling cuisine and Sunan cuisine, with Huaiyang cuisine and Sunan cuisine as the representatives. Due to the influence of local natural resources, the dishes in the four seasons are different. Pay attention to color matching and cooking skills, mainly stew, stew and stew. The more popular dishes are: sweet and sour pork ribs, lion's head, Taihu whitebait, goo old meat and so on.
Cantonese cuisine. Cantonese cuisine existed in the Western Han Dynasty. Because of the foreign trade in Ming and Qing dynasties, Cantonese cuisine was also influenced by western food, so it spread abroad and had great influence at home and abroad. China restaurants abroad are mainly Cantonese cuisine. Cantonese cuisine is divided into Chaoshan flavor, Guangfu flavor and Hakka flavor, with Guangfu flavor as the representative. Cantonese cuisine has six flavors: sour, sweet, bitter, salty, spicy and fresh. Cooking methods mainly include frying, frying, stewing and stewing. Famous dishes include roast suckling pig, assorted black ginseng and Dongjiang brine chicken.
Fujian cuisine. Fujian cuisine consists of northern Fujian, southern Fujian, central Fujian, eastern Fujian and western Fujian, with eastern Fujian and southern Fujian as the representatives. Fujian cuisine pays attention to cutting, cooking and selecting materials, and attaches importance to making soup. Its taste is sour, sweet and light, which is mostly related to the geographical environment. Because it is close to the sea, the dishes are mostly seafood, so sweet and sour can remove the fishy smell, and light can ensure the original flavor of seafood. Representative dishes include fish balls, wonton, fried spiced dishes, batter and so on.
Zhejiang cuisine. This is Zhejiang cuisine, which consists of Shaoxing cuisine, Hangzhou cuisine and Ningbo cuisine. Zhejiang is the hometown of fish and shrimp, so it tastes fresh. The cooking methods are mainly stewing, frying, stewing and steaming, paying attention to the original flavor and making fine. Famous dishes include: West Lake vinegar fish, Longjing shrimp, Ningbo dumplings and so on.
Hunan cuisine. Hunan cuisine consists of Xiangjiang River basin, Dongting Lake basin and Xishan area. Oil is rich and strong, and I like to add pepper. Cooking methods are mainly wax, smoke, simmer and steam, among which wax and smoke are the majority, while Hunan cuisine is mainly smoked bacon and preserved meat, featuring spicy and wax. Famous dishes include: Donganzi chicken, Changsha snacks (stinky tofu), braised cold-mixed bacteria, steamed bacon and so on.
Anhui cuisine, which existed in the Southern Song Dynasty, is composed of three major cuisines: southern Anhui, riverside and Huaihe, among which southern Anhui is the most outstanding. It is mainly stewed, paying attention to heat and firepower. The representative dishes are grilled fish, red taro with honey sauce, stewed horseshoe and so on.