Shandong cuisine, which originated from Qilu flavor in Shandong Province, is the only independently developed cuisine among the four traditional cuisines (and eight traditional cuisines) in China (compared with the influential cuisines such as Huaiyang, Sichuan and Guangdong), and it is one of the cuisines with the longest history, the richest techniques, the highest difficulty and the most skillful skills.

It is famous for its fragrance, freshness and mellow taste. It pays great attention to the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow. Yantai Fushan is the birthplace of Jiaodong cuisine. It is famous for cooking all kinds of seafood, and its taste is light. Licheng is the birthplace of jinan cuisine. He is good at frying, burning, frying and frying, and his taste is partial.

2. Sichuan cuisine

It is one of the eight Chinese cuisines, which originated in Sichuan and Chongqing, and is characterized by hemp, spicy, fresh and fragrant. The emergence of Sichuan cuisine can be traced back to the Qin and Han Dynasties, and it has formed a genre in the Song Dynasty. After pepper was introduced to China in the late Ming and early Qing Dynasties, Sichuan cuisine gradually developed into the present Sichuan cuisine after great innovation.

3. Cantonese cuisine

That is, Cantonese cuisine, which originated in the Central Plains, matured in the late Qing Dynasty after more than two thousand years of development. It consists of three local flavors: Guangfu cuisine (namely guangzhou fu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics.

It is characterized by fresh and fragrant taste. 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 heat and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food.

4. Su cuisine

Jiangsu cuisine Jiangsu cuisine, commonly known as "Jiangsu cuisine" in cookery, is the second largest cuisine in the court, which consists of four flavor rivers: Nanjing, Xu Hai, Huaiyang and Sunan. Today, Huaiyang cuisine is still the main dish in state banquets.

Characterized by a light taste. Strict materials, pay attention to color matching, pay attention to modeling, four seasons are different. Cooking is famous for stewing, stewing and stewing; Pay attention to mixing the soup, keep the original flavor 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 grain and yellow wine to flavor it.

5. Fujian cuisine

Fujian cuisine is a kind of cuisine mainly formed by local flavor dishes of eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. Represented by Fuzhou cuisine.

It is characterized by fresh and fragrant taste. Especially good at "fragrance" and "taste", its fresh, mellow, fleshy and not greasy style. Three characteristics, one is good at seasoning red grain, the other is good at making soup, and the third is good at using sweet and sour.

6. Zhejiang cuisine

Zhejiang, located on the east coast of China, is known as the land of plenty. It is rich in products, delicacies and fish. Zhejiang cuisine is a local cuisine represented by Hangzhou, Ningbo, Shaoxing and Wenzhou. Zhejiang cuisine uses a wide range of raw materials, and pays attention to the freshness and reasonable collocation of raw materials in order to complement each other's tastes and fully explore the delicacy and nutrition of ordinary raw materials. In particular, hangzhou dishes's two major flavor technology systems, namely, Hubang cuisine and Shanbang cuisine, both emphasize fresh and tender raw materials, so they are all made now. There are also many plants in water and mountains rich in various nutrients, which are very beneficial to health.

Characterized by a light taste. The dishes are exquisite, elegant, delicious, tender, crisp and refreshing. Seasoned with fragrant grains and yellow wine. Rich in cooking skills, especially in cooking seafood rivers. The taste is fresh, crisp and tender, which keeps the natural color and true taste of raw materials. The dishes are exquisite in form, exquisite, delicate and elegant. Among them, the north is sweet, the west is spicy and the southeast is salty.

7. Anhui cuisine

Anhui cuisine, abbreviated as Anhui cuisine, is one of the eight major cuisines in China.

Characterized by fresh and spicy taste. Good at burning, stewing and steaming, less explosion and frying, heavy oil, heavy color and heavy fire work. It has always been a tradition to focus on pyrotechnics, and its uniqueness focuses on kung fu dishes that are good at cooking, stewing, smoking and steaming. Different dishes adopt different cooking control methods to form a unique flavor of crisp, tender, fragrant and fresh, among which the methods of sliding burning, stewed and smoked raw can best reflect the characteristics of Huizhou style.

8. Hunan cuisine

Hunan cuisine is a local flavor dish with a long history in China. Hunan cuisine pays special attention to seasoning, especially sour and spicy, salty, fragrant and fresh. It's hot in summer and tastes light. Winter is wet and cold, with heavy, hot and fresh taste.

Characterized by spicy taste and a wide variety. The color is bright, thick and practical; Spicy, fragrant, fresh, soft and tender. Pay attention to the collocation of raw materials and the mutual penetration of tastes. Hunan cuisine is particularly spicy when seasoned. Relatively speaking, Hunan cuisine is better at stewing meat, almost reaching the point of perfection. Stew can be divided into red stew and white stew in color change, and clear soup stew, thick soup stew and milk soup stew in seasoning. Slow stew, original flavor.