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What are the similarities and differences between Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine and Hunan Cuisine? Please compare them.
Maximum difference: Hunan cuisine is a wide range of materials, production of fine, many varieties; taste focus on fresh, hot and sour, soft and tender, in the production of simmering, stewing wax, steaming, stir-frying method known

Sichuan cuisine is hot and spicy, Sichuan cuisine in the cooking method, there are frying, pan-frying, dry firing, deep-frying, smoky, bubbling, stew, stew, stewing, braising, sticking, popping, and so on, more than thirty-eight kinds of. In the taste of special attention to color, aroma, taste, shape, both north and south of the long, to taste more, wide, thick known. Historically, there are "seven flavors" (sweet, sour, spicy, spicy, bitter, fragrant, salty), eight Zi (dry burning, sour, spicy, fish, dry stir-frying, strange flavor, pepper, red oil) said. Sichuan cuisine therefore has a wide range of materials, flavoring varieties, dishes adaptable three characteristics of China's culinary culture is profound, each of the major cuisines have their own strengths.

Lu Cuisine is mainly composed of local dishes from Jinan and Jiaodong. It specializes in popping, burning, stir-frying and deep-frying, and the dishes highlight clearness, freshness, crispness and tenderness. Jinan's traditional dishes have been known to make good use of clear soup and milk soup. Jiaodong cuisine is famous for cooking various seafood dishes. It is good at popping, deep-frying, grilling and steaming, and the taste is mainly fresh, light and paying attention to keeping the freshness of the main ingredients. Shandong cuisine is characterized by focusing on highlighting the original flavor of the dishes, the mainland is mainly salty and fresh, the coast is characterized by fresh and salty.

Cantonese cuisine consists of three local cuisines: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. It is characterized by a wide range of ingredients, a wide range of exotic, and a good use of raw seafood. The taste is characterized by crispness, crunchiness, freshness and tenderness. Cooking methods include frying, stir-frying, grilling, boiling, baking, stewing, deep-frying, dipping and steaming.

I prefer Cantonese cuisine. I like crispy pigeon, Teochew beef meatballs, tea, desserts, especially the blind (shrimp dumplings).