1, the main characteristics of Shandong cuisine Shandong cuisine is mainly composed of jinan cuisine cuisine and Jiaodong cuisine, which enjoys a high reputation in the north and has a wide influence. Known as the representative of northern cuisine.
2. Shandong cuisine is dominated by livestock, poultry, seafood and aquatic products. Seasoning is extremely heavy, pure and mellow, mainly salty and fresh, and onion and garlic are used well. Pay attention to the heat and form a smooth, fragrant, crisp, tender and fresh style. Good at cooking seafood, good at making soup and using soup. Cooking techniques are characterized by frying, frying, roasting, roasting, fanning, frying, frying, steaming and pulling.
3. The main characteristics of Jiangsu cuisine and Huaiyang cuisine Jiangsu cuisine is called Jiangsu cuisine for short, and it is mainly composed of Huaiyang cuisine, Jinling cuisine (Nanjing), Suzhou cuisine (Wuxi) and Xuhai cuisine (Xuzhou and Lianyungang). Among them, Huaiyang cuisine, which consists of Yangzhou, Huai 'an and Zhenjiang, is the earliest, most distinctive and far-reaching cuisine.
4. Su Cai is good at cooking fresh poultry and pays attention to the choice of fresh raw materials. Knife work is fine and changeable, and fancy dishes are outstanding. Because of the material processing, I pay attention to cooking fireworks. The seasoning is light and palatable to highlight the original flavor. Cooking is good at stewing, stewing, steaming, burning, simmering, simmering and frying. Huaiyang cuisine is full of color, flavor and fresh raw materials, including both river fresh and seafood.