Shandong cuisine
The taste is salty and fresh. Pay attention to the excellent quality of raw materials, fresh with salt, fresh with soup, salty and pure with seasoning, and highlight the original taste. Salty and fresh, exquisite cooking, good at making soup and cooking seafood.
Sichuan cuisine
The taste is spicy, the dishes are diverse, and the taste is fresh and mellow. We should make good use of spicy seasoning (fish flavor, spicy, chili pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy taste).
Cantonese cuisine
The taste is fresh and fragrant. Fine selection of materials, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the temperature and oil temperature just right. Also compatible with many western food practices, pay attention to the momentum and grade of food.
Jiangsu cuisine
The taste is light. Strict materials, attention to color matching, pay attention to modeling, four seasons are different. Cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup, keep the original juice and taste peaceful. Make good use of vegetables. Among them, Huaiyang cuisine pays attention to material selection and knife work, and is good at making soup; Southern Jiangsu cuisine tastes sweet, so we should pay attention to making soy sauce, and make good use of fragrant grains and yellow wine to flavor it.
Fujian cuisine/dishes
The taste is fresh and fragrant. Especially, it is good at "fragrance" and "taste", and its fresh, mellow, meaty and non-greasy style. Three characteristics, one is good at seasoning red grains, the other is good at making soup, and the third is good at using sweet and sour.
Zhejiang cuisine
The taste is light. The dishes are exquisite, elegant, delicious, tender, crisp and refreshing. Seasoning with fragrant grains and yellow wine. There are rich cooking techniques, especially in cooking seafood rivers. The taste pays attention to freshness, crispness and tenderness, and keeps the natural color and true taste of raw materials. The dishes are exquisite in form, delicate and delicate, delicate and elegant. Among them, the taste in the north is sweet, the taste in the west is spicy and the taste in the southeast is salty.
Hunan cuisine
The taste is mainly spicy and there are many varieties. The color is oily and heavy, and it is practical; Spicy, fragrant and fresh, soft and tender. Pay attention to the matching of raw materials and the mutual penetration of tastes. Hunan cuisine is especially spicy when seasoned. Relatively speaking, the simmering kung fu of Hunan cuisine is better, almost reaching the point of perfection. Stewing can be divided into red stewing and white stewing in color change, and clear soup stewing, thick soup stewing and milk soup stewing in seasoning. Slow stew, original flavor.
Anhui cuisine
The taste is mainly spicy. Good at burning, stewing and steaming, but less explosive and stir-frying, heavy oil, heavy color and heavy fire work. It has always been a tradition to focus on fire work, and its uniqueness is concentrated in Kung Fu dishes that are good at burning, stewing, smoking and steaming. Different dishes use different fire control techniques to form a unique flavor of crisp, tender, fragrant and fresh, among which the slip-burning, clear-stewing and raw-smoked methods can best reflect the characteristics of Huizhou style.