Shandong cuisine is characterized by fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow. Classic dishes include sweet and sour yellow river carp, clear soup bird's nest and so on.
Su cuisine is characterized by its strong medium with light taste, sweet taste, exquisite knife work, thick soup but not greasy, mild taste and salty with sweet taste. When cooking, the materials are rigorous and pay attention to modeling. The classic dishes of Jiangsu cuisine include stewed crab powder, lion's head, dried shredded chicken soup and so on.
Fujian cuisine is characterized by taking seafood as the main raw material, exquisite production, beautiful color tone, and the "bad" taste is the most distinctive. It originated in Minhou County, Fujian Province. Classic dishes include Dongpo pork, West Lake vinegar fish, Taiji prawn, Longjing shrimp, beggar chicken and so on.
Cantonese cuisine is characterized by its tender and smooth taste, light in summer and autumn, strong in winter and spring, and its flavor is enhanced by oyster sauce, shrimp sauce and fish sauce. Vegetables have a wide range of raw materials, various colors and are good at changing. Classic dishes include three snakes, dragons, tigers and phoenixes, salted chicken, winter melon cups and so on.
Sichuan cuisine is authentic with Chengdu flavor, and it is rich in flavor. It is characterized by spicy and delicious flavor, heavy oil and heavy taste, and can not be separated from pepper, pepper and pepper. Cooking pays special attention to the temperature, is good at comprehensive taste, collects thick juice and adds various seasonings to cooperate with each other. Classic dishes include Kung Pao Chicken, Fish-flavored shredded pork, Mapo tofu, Sichuan style pork and so on.
Hunan cuisine is characterized by a wide range of materials, delicious and sour, and mostly cooked with Chili and smoked wax as raw materials. Classic dishes include Donganzi chicken, spicy chicken, soup soaked belly, crystal sugar Xianglian and so on.
The characteristic of Anhui cuisine is that it is famous for cooking Shan Ye seafood, and its ingredients are simple, its taste is mellow and it keeps its original flavor. The cooking methods of Anhui cuisine are usually burning, stewing and stewing. Classic dishes include Fuliji roast chicken, pheasant roasted in snow and winter, fat king fish in milk and so on.
The characteristics of Zhejiang cuisine are delicious, crisp and tender. Moreover, Zhejiang is rich in fish and shrimp and has beautiful scenery, so the food here is famous for its delicacy. Well-known dishes include children's chicken, fish balls in clear soup and so on.