1, Sichuan cuisine
The taste of Sichuan food is mainly spicy, so it is good to season it with spicy food. The dishes are diverse and have a wide range of uses. Characteristics require hemp, spicy, fresh and fragrant. Sichuan has the reputation of "the gourmet capital of the world". Representative dishes include shredded pork with fish flavor, kung pao chicken, boiled fish, boiled pork slices, husband and wife's lung slices, diced chicken with Chili, Mapo tofu, Sichuan-style pork, mouthwatering chicken, chicken feet with pickled peppers, fried beef with Chili peppers, etc.
2. Cantonese cuisine
Cantonese cuisine pays attention to clearness, freshness, tenderness and smoothness. It is good at stir-frying and pays attention to the momentum and grade of dishes. Traditional foods include fried rice noodles, thin-skinned shrimp dumplings, crab roe buns, barbecued pork buns, water chestnut cakes, glutinous rice chicken, rice rolls, dry steamed dumplings, pork red soup, braised beef offal, crispy skin and so on.
3. Fujian cuisine
Fujian cuisine is famous for cooking delicious food, paying attention to freshness and meaty taste. The essence of Fujian cuisine lies in soup, which is known as "one soup becomes ten soups". Representative dishes include the Buddha Leaping Wall, mussel chicken soup, eight-treasure red sturgeon rice, white fried fresh sole, Taiji taro, lightly fried spiral slices, fried double crisp, south fried liver, litchi meat, drunken spareribs, boiled shark's fin, anchovies, jadeite pearl abalone, diced chicken with golden bamboo shoots, fish-lip meat rice, diced pork paste and Fuzhou fish balls.
4. Hunan cuisine
Hunan cuisine, also known as Hunan cuisine, has a long history and formed its own school in the Han Dynasty. Hunan cuisine is well-made, with a wide range of materials, changeable taste, strong oil color, heavy fragrance, spicy, fresh and tender. Representative dishes are tofu, shark's fin and so on. Fish head with chopped pepper, fried meat with chopped pepper, cauliflower in western Hunan, sour meat in Jishou, beef powder, Hengyang fish powder, Du Qifeng fish powder, Dong 'an chicken, goldfish playing lotus, Yongzhou blood duck, Jiuyishan rabbit, Ningyuan stuffed tofu, steamed bacon, sister jiaozi, Ningxiang delicious snake, Yueyang ginger and spicy snake, etc.
5. Shandong cuisine
Shandong cuisine is the most difficult and is called the first of the eight major cuisines. Southern Liaoning cuisine, represented by Dalian cuisine, also belongs to Shandong cuisine. Representative dishes include first-class tofu, sea cucumber and chopped green onion, three-shredded shark's fin, braised white four treasures, sweet and sour yellow river carp, nine-turn large intestine, fried crisp, abalone baked in the original shell, braised prawns, pickled fish, fried fish fillets, warm fried mandarin fish slices, fried squid rolls in oyster sauce, clear soup tremella and osmanthus fragrans. Mullet egg soup, pot-cooked duck, crispy chicken, yellow croaker bean curd soup, shredded yam, pear balls with honey juice, scattered Dan in casserole, bagged chicken, sliced hibiscus chicken, hibiscus yellow tube, Yangguan Sandie, shrimp before rain, black clouds supporting the moon, pot-collapsed yellow croaker, crucian carp in milk soup, roasted Erdong, Taishan Sanmei soup and clear soup Xishi.
6. Su cuisine
Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and retains the original juice of the dish. Its taste is fresh, thick but not greasy, light but not thin, loose and boneless without losing shape, smooth and tender without losing flavor. Its famous dishes include Jinling Roast Duck, Old Duck Soup, Braised Raw Knock, Roasted Square, Crystal Yaoti, Braised Crab Powder Lion Head, Stewed Chicken with Yellow Mud, Stewed Chicken Wisdom Fofo Agbo, Salted Duck (Jinling Salted Duck), Golden Fragrant Cake, Dried Chicken Soup, Braised Bran, Anchovy Shrimp, Sanding Duck, Wuxi Meat Bone, and Rou's Recommended Sauce Pig Head.
7. Zhejiang cuisine
Zhejiang cuisine is exquisite, elegant, delicious, tender, crisp and refreshing. Flavor with fragrant grains. Representative dishes are Dongpo pork, West Lake vinegar fish, Longjing shrimp and three-silk fish.
8. Anhui cuisine
Anhui cuisine is good at boiling, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire. Representative dishes include family portrait, Feng Haichao, fried eel paste, bayberry ball, sand crucian carp, silver-bud pheasant, braised paddle, five-color hydrangea, three-shrimp tofu, emerald shrimp, braised, honey-baked, fermented bean curd fried meat, Xuemei, roasted bamboo shoots, squirrel yellow croaker, duck wonton in casserole and so on. Today, Anhui cuisine still retains a pot of fragrant knives, pickled fresh mandarin fish, tiger skin tofu, political bamboo shoots, stewed soft-shelled turtle with ham, Huangshan Shuangshi (stewed tremella in Shi Wa), waxberry balls, phoenix stewed peony, steamed pork with lotus leaf powder, stewed snail duck and Zhonghe soup.