The famous dishes are: Mapo tofu, Sichuan style pork, kung pao chicken, salted boiled pork, steamed pork, husband and wife's lung slices, ants on the tree, Dengying beef, white meat with garlic paste, Zhangcha duck, white oil tofu, shredded pork with fish flavor, spring bean curd, fried pork, fried eel slices, Dongpo cuttlefish, steamed Jiangtuan and so on.
Features of Cantonese cuisine: Almost everyone who flies in the sky, crawls on the ground and swims in the water can be seated. Soaking, grilling and roasting in cantonese cuisine.
The famous dishes in Cantonese cuisine are: chicken stewed with snake, Long Hudou, roast suckling pig, grandfather chicken, salted chicken, boiled shrimp, boiled chicken, roasted goose, beef with snake oil and so on.
Five characteristics of Shandong cuisine: salty and fresh, highlighting the original flavor, making good use of onion, ginger and garlic, and original flavor.
Representative dishes are:
Poetic gift of ginkgo biloba, two chickens hatched in one egg, eight immortals crossing the sea to make arhats, Confucius' first-class pot, immortal duck, bringing it to court, embracing carp, blue mandarin fish with flowers, shrimp with jade belt, oily bean curd, red grilled shark's fin and white grilled wings.
Characteristics of Jiangsu cuisine
The materials are mainly fresh water, the knife work is fine, the temperature is paid attention to, and he is good at candles, cigarettes, quenching and glutinous rice; Pursue the original taste, fresh and harmonious, salty and sweet and mellow. The dishes are elegant in style, beautiful in shape and quality, crisp and boneless without losing their shape, smooth and crisp and beneficial to their taste.
The representative dishes of Jiangsu cuisine are "soft-pocked long fish", "gun tiger tail", "crystal hoof", "stewed big fish head", "steamed shad", "wild duck vegetable rice", "shredded chicken with silver buds", "shredded chicken in chicken soup", "stewed lion's head with crab powder" and "double-skinned swordfish".