1, Shandong cuisine
Shandong cuisine is a self-styled cuisine among the four major cuisines. In China, a systematic framework of cooking theories and techniques was first formed. It has a long history and is in the same strain. It is the oldest and most skillful cuisine. Its style is: generous and noble, upright and not biased, which is a universal high standard, rather than calling for one or two dishes or biased taste. Representative dishes are: sea cucumber with scallion, stewed mullet egg soup, four treasures with 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, the largest among the people, and it is also called "people's cuisine". Originated in Sichuan, it is characterized by hemp, spicy, fresh and fragrant. Sichuan cuisine uses more home-cooked ingredients, and banquets occasionally use delicacies and fresh rivers. Make good use of cooking methods such as stir-frying, dry stir-frying, dry burning, soaking and stewing. Famous representative dishes are: Sichuan style pork, Mapo tofu, fish with Chinese sauerkraut, chicken with saliva, shredded pork with fish flavor, fish-flavored eggplant, boiled pork slices, boiled cabbage and so on.
3. Cantonese cuisine
After more than 2,000 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 has a far-reaching influence. Most Chinese restaurants around the world are mainly Cantonese cuisine, which is as famous as French cuisine all over the world, and Chinese food abroad is basically Cantonese cuisine. The famous dishes in Cantonese cuisine are: boiled chicken, roast 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 local cuisine in southern Jiangsu became one of the two pillars of "southern food". During the Ming and Qing Dynasties, the geographical advantages along the coast expanded the influence of Jiangsu cuisine at home and abroad. Huaiyang cuisine is composed of Huai 'an, Yangzhou and Nanjing, and it is the second largest cuisine in the court. Today, Huaiyang cuisine is still the main one in the state banquet. The main dishes are lion's head, soft-pocked long fish, stewed silver carp head, crystal meat, Vince tofu and so on.
Characteristics of four major cuisines
Sichuan cuisine: It pays special attention to color, aroma, taste, shape, and 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-smelling, pepper-hemp and red oil).
Shandong cuisine: Shandong cuisine is extremely rich and balanced in the variety of ingredients. The frequency of eating vegetables in each category is between15% and18%. The cooking techniques that are most suitable for each kind of ingredients are different, and the rich 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, refreshing and fragrant" and pursues the original taste and fresh flavor of raw materials. There are many kinds of Cantonese condiments, which are 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 is not only in line with Guangdong's climate characteristics, but also meets the requirements of modern nutrition. It is a scientific food culture.
Huaiyang cuisine: Huaiyang cuisine is very particular about knife work, and its knife skills are relatively fine, especially melon carving. The dishes are exquisite in shape and mellow in taste; In cooking, he makes good use of heat, pays attention to fire power, and is good at stewing, stewing, simmering, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild in taste, fresh and slightly sweet.