What are the four food capitals?
The four food capitals here are recognized by UNESCO, not the food capitals that China people think of themselves. Four cities in China have won this title. They are Chengdu (20 10), Shunde (20 14), Macao special administrative region (20 17) and Yangzhou (20 19).
1, Chengdu cuisine
One of the schools of Sichuan cuisine is an important part of Sichuan cuisine, which belongs to Shanghe Gang cuisine, also known as Chengdu official cuisine. Sichuan cuisine pays attention to practice, tastes spicy, pays attention to practice and has various categories.
Representative dishes: wife's lung slices, Mapo tofu, boiled pork slices, fish-flavored shredded pork, kung pao chicken and so on.
2. Shunde cuisine
Shunde cuisine belongs to Guangfu cuisine in Cantonese cuisine and is one of the important birthplaces of Guangfu Cantonese cuisine. Shunde cuisine is characterized by freshness, freshness, freshness, tenderness and smoothness.
Representative dishes: Daliang double-skin milk, ginger milk, Jinbang milk, London cake, braised eel, Chencun powder and egg cake.
3. Macau cuisine
It absorbed and integrated the cooking techniques of African, Indian, Southeast Asian, Malacca and China, Guangdong, with various practices and foreign cooking techniques, and gradually formed a unique cuisine in Macau.
Representative dishes: Portuguese egg tart, Ma Jiexiu, shrimp soup, coconut cake, crab porridge, free treatment, sweet potato cake and pork bun.
4. Yangzhou cuisine (Huaiyang cuisine)
Huaiyang cuisine originated in Yangzhou and Huai 'an, and is one of the four traditional cuisines in China. Because it is located on the riverside, Huaiyang cuisine is mostly made of fresh water from rivers and lakes, supported by top cooking skills, and its original flavor is excellent. The dishes made are properly used and meticulous.
Representative dishes: boiled shredded pork, three-piece set of duck, stewed lion's head with crab powder, soft hemp fish, crystal meat, Sweet and Sour Mandarin Fish and crisp eel in Liangxi.