1, Shandong cuisine.
Shandong cuisine is the abbreviation of Shandong, and it is a cuisine with Jinan, Jiaodong and Confucius flavors as the main flavor. Representative dishes include clear soup bird's nest, milk soup, chopped green sea cucumber, sweet and sour yellow river carp, nine-turn large intestine, pot-roasted elbow and so on.
2. Cantonese cuisine.
Cantonese cuisine is the abbreviation of Guangdong, mainly represented by Guangzhou, Chaozhou and Dongjiang cuisine. Representative dishes are: boiled chicken, roast suckling pig, roasted goose, brine chicken, barbecued pork, old fire soup and so on.
3. Su cuisine.
Jiangsu cuisine, also known as Huaiyang cuisine, is a regional Huaiyang cuisine centered on Huai 'an and Yangzhou, which was formed in Huai 'an, Yangzhou and Zhenjiang, Jiangsu. Representative dishes include stewed crab powder lion's head, boiled dried silk, three-piece duck, sweet and sour mandarin fish, Yangzhou lion's head, Yangzhou fried rice and so on.
4. Sichuan food.
Sichuan cuisine is divided into Shanghe Gang and Xiahe Gang. Shanghe Gang is mainly represented by Chengdu, while Xiahe Gang is represented by Chongqing. Sichuan cuisine is widely used, with diverse seasonings, diverse dishes and equal emphasis on freshness and alcohol. It is famous for its spicy spices, unique cooking methods and strong central flavor. Representative dishes include boiled beef, pork lungs, Mapo tofu, Deng Ying beef, saliva chicken, Sichuan hot pot, spicy and hot fish and so on.
5. leeks.
Fujian cuisine is based on Fuzhou cuisine, and then combines the central flavors of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian. Mainly represented by Quanzhou cuisine, Xiamen cuisine and Zhangzhou cuisine, it is integrated into Minnan cuisine. The representative table includes salted shrimp, drunken sparerib, Buddha jumping wall, lychee meat, scallop, Youxi duck, fried eel and so on.
6. Hunan cuisine.
Hunan cuisine is dominated by three central flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Because of its fine production, universal materials, changeable taste, bright color, sour and spicy taste, tender and smooth, it is unique with the production technique as the center feature. Representative dishes are Dong 'an Chicken, Goldfish Beating Lotus, Yongzhou Blood Duck, Steamed Bacon, Sisters' Dumplings, Ningxiang Delicious Snake, Yueyang Ginger Spicy Snake and Chopped Pepper Fish Head.
7. Anhui cuisine.
Anhui cuisine is the abbreviation of Anhui cuisine, which does not mean Anhui cuisine, and does not include northern Anhui. Mainly refers to Huizhou area. The word "Hui" in the name of Anhui cuisine in the south of the Yangtze River comes from Huizhou, which comes from Shexian County at the foot of Huangshan Mountain, that is, ancient Huizhou. Later, Tunxi Town near Xin 'an River became Qi Hong and Tunlu, hence its name. Anhui cuisine is best at cooking, stewing and steaming, frying and frying less, with heavy oil, heavy color and heavy fire. Representative dishes include stewed turtle with ham, braised civet, pickled mandarin fish, tiger skin tofu, Huizhou dumplings, stewed pigeon in Huangshan and so on.
8. Zhejiang cuisine.
Zhejiang cuisine is mainly composed of three central flavor cuisines: Hangzhou, Ningbo and Shaoxing. Its ingredients are carefully selected, special and fresh. He is good at frying, frying, stewing, frying, steaming, roasting and seafood, so he has his own style and unique flavor. Representative dishes are: taro clip in typhoon shelter, beggar chicken, West Lake vinegar fish, fried bell, south milk bamboo shoot chicken, water shield soup, etc.