The four major cuisines in China are Shandong cuisine, Sichuan cuisine, Cantonese cuisine and Huaiyang cuisine.

1, Shandong cuisine

Shandong cuisine is a school of its own among the four major cuisines. In China, the systematic framework of cooking theory and technology was first formed. It has a long history and comes down in one continuous line. This is the oldest and most skillful dish. Its style is: generous and noble, upright and impartial, which is a universal high standard, rather than calling for one or two dishes or partial tastes. Representative dishes are: fried sea cucumber with scallion, stewed egg soup with mullet, four treasures of white sauce, shark's fin with crab roe, crispy fried meat and so on.

2. Sichuan cuisine

Sichuan cuisine is also the most distinctive cuisine, with the largest scale among the people, also known as "people's cuisine". Originated in Sichuan, it is characterized by hemp, spicy, fresh and fragrant. Sichuan cuisine mostly uses home-cooked ingredients, and banquets occasionally use delicacies and fresh river fresh. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing. The famous representative dishes are: Sichuan-style pork, Mapo tofu, pickled fish, mouthwatering chicken, fish-flavored shredded pork, fish-flavored eggplant, boiled pork slices, boiled cabbage and so on.

3. Cantonese cuisine

After more than two thousand years of development, Cantonese cuisine gradually matured in the late Qing Dynasty and enjoyed a high reputation at home and abroad. It started late, but it had a far-reaching impact. Most Chinese restaurants around the world are mainly Cantonese cuisine, which is as famous as French cuisine in the world. Chinese food abroad is basically Cantonese cuisine. The famous dishes in Cantonese cuisine are: boiled chicken, roasted goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce and so on.

4. Huaiyang cuisine

Huaiyang cuisine began in the Southern and Northern Dynasties, Tang and Song Dynasties. At that time, economic development promoted the prosperity of the catering industry, and Huaiyang cuisine and southern Jiangsu local cuisine became one of the two pillars of "southern cuisine". During the Ming and Qing Dynasties, the geographical advantages along the coast expanded the influence of Jiangsu cuisine at home and abroad. Huaiyang cuisine, composed of Huai 'an, Yangzhou and Nanjing, is the second largest cuisine in the court. Today, Huaiyang cuisine is still the main dish in state banquets. The main dishes are lion head, soft-faced long fish, stewed silver carp head, crystal meat, Vince tofu and so on.

The characteristics of the four major cuisines

Sichuan cuisine: It pays special attention to color, aroma, taste and shape, as well as the length of north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange, pepper-hemp and red oil).

Shandong cuisine: Shandong cuisine is extremely rich and balanced in the variety of ingredients, and the frequency of eating different dishes is between 15%- 18%. The most suitable cooking techniques for each ingredient are different, and the variety of ingredients directly stimulates the richness and diversity of cooking techniques in Shandong cuisine.

Cantonese cuisine: Cantonese cuisine pays attention to the taste of "clear, fresh, tender, smooth, cool and fragrant" and pursues the original flavor and fresh fragrance of raw materials. There are many kinds of Cantonese condiments, including sour, sweet, bitter, spicy, salty and fresh. However, only a small amount of ginger, onion and garlic are used as "materials", and less spicy spices such as peppers are used, which will not be salty and sweet. This pursuit of lightness, freshness and original flavor not only conforms to the climate characteristics of Guangdong, but also meets the requirements of modern nutrition. This is a scientific food culture.

Huaiyang cuisine: Huaiyang cuisine is very particular about knife-making, with fine knife-making, especially melon carving. The dishes are exquisite in shape and mellow in taste; Make good use of heat in cooking, pay attention to firepower, and be good at stewing, stewing, stewing, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild, fresh and slightly sweet.