Beginning in the Southern and Northern Dynasties, after the Tang and Song Dynasties, it competed with Zhejiang cuisine and became one of the two pillars of "Southern Cuisine". Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by thick and light, fresh, crisp and rotten, thick and not greasy in raw juice and soup, mild in taste and sweet in salty. His cooking skills are good at stewing, stewing, burning, simmering and frying. When cooking, the materials are rigorous, and the color matching and modeling are emphasized. The four seasons are different. Suzhou cuisine tastes sweet and harmonious; Yangzhou cuisine is light and palatable, with prominent main ingredients, fine knife work and mellow taste; The dishes in Nanjing and Zhenjiang are delicious and mellow, especially the roast duck. Famous dishes include clear soup and fire formula, shark's fin duck, sweet and sour mandarin fish, watermelon chicken and salted duck.

Shandong cuisine

After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine". During the Ming and Qing dynasties, Shandong cuisine became the main part of the imperial palace, which had a great influence on the northeast of Beijing and Tianjin. Today, Shandong cuisine evolved from the local dishes in Jinan and Jiaodong. It is famous for its fragrance, tenderness and pure taste, and attaches great importance to the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow. Jinan cuisine is good at frying, roasting, frying and frying. Its famous varieties are Sweet and Sour Yellow River Carp, Jiuzhuan Large Intestine, Crispy Soup, Baked Conch, Baked Oyster Locust, Baked Prawn and Bird's Nest in Clear Soup. Jiaodong cuisine is famous for cooking all kinds of seafood, with fresh and light taste. Its famous varieties include "dry steamed Cargill" and "fried conch". After the founding of the People's Republic of China, the innovative famous dishes are abalone in the original shell, walnut meat in milk soup, fish in white sauce and elbow with sesame powder.

Sichuan cuisine

It began to take shape in the late Qin and early Han dynasties. It developed rapidly in the Tang and Song Dynasties and became famous in the Ming and Qing Dynasties. Today, Sichuan restaurants are all over the world. Authentic Sichuan cuisine is represented by Sichuan Chengdu and Chongqing cuisine. Pay attention to material selection, specifications, color separation and side dishes, bright and harmonious. It is characterized by sour, sweet, hemp, spicy, fragrant, heavy oil and strong flavor, and pays attention to seasoning. It is inseparable from three peppers (that is, pepper and pepper) and fresh ginger. It is popular with spicy, sour and spicy food, which is rare in other local cuisines, forming a unique flavor of Sichuan cuisine and enjoying the reputation of "a dish is tasted blindly and all dishes are fragrant". Cooking methods are good at roasting, roasting, dry frying and steaming. Sichuan cuisine is good at comprehensive taste and strong juice. On the basis of salty, sweet, hemp, spicy and sour flavors, various seasonings are added to form various compound flavors, such as home-cooked flavor, salty flavor, fish flavor and litchi flavor. Representative dishes are "boiled shredded pork", "braised eel", "strange chicken nuggets" and "Mapo tofu".

Third, Cantonese cuisine.

Cantonese cuisine was recorded in the Western Han Dynasty. Influenced by the imperial chef Xiayangcheng in the Southern Song Dynasty, it developed rapidly in the Ming and Qing Dynasties. In the 20th century, with the foreign trade, some characteristics of western food were absorbed, and Cantonese food was introduced to all parts of the world. There are thousands of Cantonese restaurants in new york alone. Cantonese cuisine is represented by Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Dishes have a wide range of raw materials, diverse colors, novel shapes, good at change, and pay attention to freshness, tenderness, coolness and smoothness. Generally, summer and autumn are light, while winter and spring are heavy. Seasoning can be divided into five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh). His cooking is good at frying, frying, stewing, stewing and frying. Its dishes are rich in color, smooth but not greasy. It is famous for cooking snakes, raccoons, cats, dogs, monkeys, mice and other wild animals. Famous dishes include "Three Snakes, Dragon, Tiger and Phoenix Festival", "Five Snakes Soup", "Chicken with Salt", "Beef in Oyster Sauce", "Roasted Suckling Pig", "Dry Fried Prawns" and "Winter Melon Cup".