Referred to as Shandong cuisine, it is known as the "representative dish of the North". During the Warring States Period, Shandong was famous for treating malnutrition. After many Han and Tang dynasties, he became the protagonist of "Northern Cuisine". "Northern cuisine" in Song Dynasty mainly refers to Shandong cuisine. During the Yuan, Ming and Qing Dynasties, it was also the pillar of the imperial palace. Modern imitation meals still have the characteristics of Shandong cuisine. Mainly composed of Jinan and Jiaodong local dishes. Jinan cuisine is good at stir-frying, roasting, frying and frying. The dishes are famous for being clear, fresh, crisp and tender, and he emphasizes that there is no dish and milk soup in the soup. Jiaodong cuisine is good at frying, frying, roasting and steaming, and its mouth and stomach are mainly fresh and light. Its famous dishes include Jiuzhuan large intestine, sweet and sour Yellow River carp, Dezhou braised chicken, braised fish, fried red scale fish, fried white striped fish cake, fried pork intestines with leeks, Fushan roast chicken and roast chicken.

Cantonese cuisine

Cantonese cuisine for short. Originated in the Western Han Dynasty. "Huainanzi" contains: "Yue people think that pythons are food". The Southern Song Dynasty's Answer to the Generation Outside the Ridge also said that the Yue people "eat everything without asking about birds, animals, insects and snakes". At the end of the Song Dynasty, the dynasty moved south, and many imperial chefs gathered in Yangcheng, which contributed to the rapid development of Cantonese cuisine. Today, Cantonese cuisine is well-known both at home and abroad, as the saying goes, "Eating in Guangzhou". Cantonese cuisine is mainly composed of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. He is good at frying, frying, changing and mixing raw materials, and emphasizes freshness, tenderness, smoothness and smoothness. Chaozhou cuisine is good at cooking seafood, and soup dishes are more distinctive. Fine knife work and pure mouth and stomach. Dongjiang cuisine is simple and generous, with local flavor, heavy oil and salty taste. Cantonese cuisine is good at cooking fish, shrimp, animals and game, especially the structure of snakes. Its famous dishes include three snakes stewed with leopard and raccoon (commonly known as Long Hudou), suckling pig slices, Chaozhou frozen meat, Dongjiang salted chicken, Mantanxiang, Dinghu Shangsu, Daliang fried milk, fried snails and so on.

Anhui cuisine

Referred to as Anhui cuisine, it consists of three local charms: southern Anhui, along the Yangtze River and along the Huaihe River. Legend has it that it originated in the Han and Tang Dynasties, flourished in the Song and Yuan Dynasties, and flourished in the Ming and Qing Dynasties. It is famous for cooking delicacies, heavy oil, heavy sauce color and heavy fireworks. Stewed in casserole and charcoal, so there is a saying that "you should be able to wait for Anhui cuisine". Southern Anhui cuisine is good at cooking and stewing. Thick and oily, simple and affordable. Relying on Jiangcai, he is good at cooking seafood and poultry, emphasizing knife work and reshaping, especially at smoking technology. The dishes along the Huaihe River are salty and sour, and the soup is thick. The famous dishes of Anhui cuisine are Wuwei smoked duck, Fuliji roast chicken, Huizhou meatballs, pickled fresh mandarin fish, Mao Feng smoked mandarin fish, steamed eagle fish, butter fat king fish, honeycomb tofu and so on.

Beijing cuisine

Referred to as Beijing cuisine, it is developed from the fusion of local cuisine, Shandong cuisine and Gongting cuisine. It gradually spread and evolved from the royal chefs of Yuan, Ming and Qing dynasties and the chefs of Wang Fu family. In the yuan dynasty, because it was in line with the appetite of Mongolian princes, it jumped to suit both refined and popular tastes. After entering the Ming dynasty, it was inevitable. In the Qing dynasty, it was even more spectacular, and the Manchu-Han banquet became the peak of Beijing cuisine. The main methods are roasting, frying, frying, sliding and frying, and also roasting and stewing. Cuisine is crisp, crisp, fresh and tender. Wide selection of materials, fine knife cutting, exquisite cooking and elegant modeling. Mainly salty, but also suitable for other mouths and stomachs. Famous dishes include roast duck and instant-boiled mutton, which are known as "national dishes".

Sichuan cuisine

Referred to as Sichuan cuisine, it is an authentic cuisine with Chengdu flavor, including Chongqing cuisine, Dongshan cuisine, Jiangjin cuisine, Zigong cuisine and Sichuan cuisine. According to legend, Sichuan cuisine has its own characteristics in the Han, Wei and Six Dynasties, and it has a history of more than 1000 years. He is good at stir-frying, stir-frying, dry-burning and dry-frying, and is famous for its strong, wide and strong flavor. Known as "one dish, one grid, a hundred dishes and a hundred flavors." Seasoning with pepper, pepper, pepper, fresh ginger, heavy spicy, hemp flavor is rare in other dishes. Its famous dishes include Sichuan-style pork, shredded pork with fish flavor, Deng Ying beef, husband and wife's lung slices, boiled beef, steamed sauce balls, dried squid fishing nets, kung pao chicken, Mapo tofu and chicken nuggets with strange flavor.

Zhejiang cuisine

Referred to as Zhejiang cuisine, it is composed of three kinds of local flavor dishes in Hangzhou, Ningbo and Shaoxing, and has a history of two thousand years. In the Southern Song Dynasty, it occupied the first place in the "Southern Food" and developed greatly in the Ming and Qing Dynasties. Hangzhou dishes is mainly fried, stir-fried, stewed and fried, with fine craftsmanship, freshness and crispness. Ningbo cuisine is famous for its "combination of fresh and salty". Steamed, roasted and stewed seafood emphasizes tenderness, softness and smoothness. Shaoxing cuisine is good at cooking seafood and poultry. Crisp, tender and waxy, the soup is rich in flavor and rich in rural flavor. The famous dishes of Zhejiang cuisine include West Lake vinegar fish, Longjing shrimp, crab soup, crispy braised pork, steamed yellow croaker with loofah, three-silk razor clam, water shield soup from two lakes, fried bamboo shoots and so on.

Jiangsu gourmet

Referred to as Su cuisine, it is mainly composed of three local cuisines: Nanjing, Yangzhou and Suzhou. As early as more than two thousand years ago, Wu people were good at cooking fried fish, steamed fish and sliced fish. More than a thousand years ago, ducks were a delicacy in Jinling. During the Southern Song Dynasty, Jiangsu and Zhejiang cuisine were the two pillars of "Southern Cuisine". Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and receiving raw juice. Its charm is fresh, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor. Nanjing cuisine is delicious and mellow. Yangzhou cuisine is light and delicious, and the knife work is fine; Gusu cuisine is sweet, exquisite and elegant. Its famous dishes include roast workshop, transparent crystal trotters, stewed lion's head with crab powder, Jinling meatballs, stewed chicken with yellow mud, stewed chicken house, salted duck (Jinling salted duck), golden fragrant cake, dried chicken soup, carrion bran, phoenix tail, three sets of ducks, Wuxi meat bones, pig's head with sauce recommended by Lu manuscripts, Pei county dog meat and so on.

Fujian cuisine/dishes

Fujian cuisine for short. It is composed of local cuisines such as Fuzhou, Zhangzhou, Xiamen and Quanzhou. No vegetable soup, mainly dry-fried and stir-fried, and red distiller's grains are used as seasoning, which is heavy and sweet. Famous dishes include Buddha Leaping Wall, Minsheng Fruit, Qixing Pill, Baked Orange, Taiwan Shrimp, Roasted Raw Rotten Chicken, Korean Sea Crab, Meikai Sandu, White Fried Fresh Sole Fish, Chrysanthemum Bass Ball, Dry Fried Three Liver Flower Roll, Stir-fried mussel bamboo, orange juice and snowflake chicken.

Hunan cuisine

Hunan cuisine is a local flavor dish with a long history in China. Hunan cuisine pays special attention to seasoning, especially hot and sour, salty, fresh and strong. It's very hot in hot weather and tastes light and fragrant. Winter is wet and cold, with heavy, hot and fresh taste.

The Twenty-four History records that Chu is "rich in terrain and without famine". According to the records of Qing history, Hunan cuisine existed before the Han Dynasty. By the time of the Western Han Dynasty, Changsha was already a metropolis where the politics, economy and Japanese culture of the imperial dynasty were concentrated. Its unique products are rich and colorful, its economy is developed, and its cooking technology has developed to a certain extent. During 1974, many materials related to cooking techniques were found in the tombs of the Western Han Dynasty excavated in Mawangdui, Changsha. Among them, there are the first batch of bamboo slips recipes so far, which record 103 kinds of precious dishes and nine cooking essentials such as stewing, stewing, roasting, frying, frying, smoking and waxing. Changsha is also a gathering place for scholars in the Tang Dynasty. By the Ming and Qing Dynasties, Hunan cuisine had a new development and became one of the eight major cuisines in China.

Hunan cuisine is mainly composed of three local charms: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan. Its characteristics are: extensive materials, fine structure and diverse varieties; Pay attention to the delicious and sour taste on the mouth and stomach, and it is famous for its methods such as stew, wax stew, steaming and frying. The dishes in Tongting Lake area are good at cooking fresh river water, poultry and livestock, and they are mostly cooked by stewing, roasting and waxing, which are characterized by thick oil, salty, spicy and soft. Xiangxi cuisine is good at creating delicacies, smoked bacon and all kinds of bacon, with fresh fish in the mouth and abdomen, fragrant and sour. Hunan is located in the subtropical zone, with changeable weather, golden rain in spring, hot summer and cold winter.

Therefore, Hunan cuisine pays special attention to seasoning, especially hot and sour, salty, fresh and strong. It's very hot in hot weather and tastes light and fragrant. Winter is wet and cold, with heavy, hot and fresh taste. Hunan chefs have unique charm, including hundreds of famous dishes, such as Donganzi Chicken, Anzu Shark's Fin, Steamed Bacon, Dried Duck with Noodles and Water, Spicy Chicken, Soft-shelled Turtle Mutton Sour Meat in Jishou, Wuyuan Fairy Chicken and Crystal Sugar Xianglian.

Shanghai food

Shanghai cuisine, namely Shanghai cuisine, is one of the most important local dishes in China.

Due to the long-term coexistence and mutual influence between Shanghai local cuisines (including Suzhou and Wuxi cuisines) and foreign cuisines, it has gradually developed into a Shanghai charm cuisine with local charm as the main body. Shanghai chefs have many distinctive features:

First of all, it is important to choose fresh materials. It chooses seasonal vegetables in four seasons, and the fish mainly produces in Jiangsu and Zhejiang, taking living as the first priority. There are live fish for customers to choose from all year round, and they are cooked on the spot.

Second, there are many kinds of dishes, and the four seasons are different.

Third, the cooking essentials are constantly innovating. Shanghai cuisine used to pay equal attention to roasting, steaming, simmering, nesting and frying, and gradually turned to roasting, frying and steaming. Among them, stir-frying and stir-frying are especially good at cooking seafood in four seasons.

The fourth stomach has also undergone great changes. Originally, Shanghai cuisine was dominated by thick soup and sweat. Later, it gradually became a moderate marinade, light and elegant, and there was also a thick oily red sauce, emphasizing freshness, color, freshness, saltiness and freshness. Especially in summer and autumn, bad-flavored dishes are rich in flavor and distinctive in characteristics.

Today's Shanghai cuisine, with fresh materials, excellent quality, fine knife work, exquisite structure, proper cooking, light and elegant taste, moderate salty taste, diverse mouth and stomach, wide adaptability and unique charm. Its main famous dishes are herring throwing chin, herring bald lung, Sichuan braised ring with pickled pepper, stir-fried grass head, boiled chicken, chicken bone sauce, rotten bowl head, black ginseng shrimp, Songjiang perch and Fengjing top hoof.