Second, Shandong cuisine. The eight major cuisines rank first, and the taste is mainly salty and fresh. Pay attention to the excellent quality of raw materials, use salt to refresh them, use soup to refresh them, and use seasoning to purify them, highlighting the original flavor. Both salty and fresh, exquisite cooking skills, good at soup and cooking seafood.
Third, Cantonese cuisine. It tastes delicious. Fine selection of materials, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Being good at cooking requires mastering the temperature and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food.
Fourth, Jiangsu cuisine. The taste is very light. Strict materials, attention to color matching, attention to modeling, four seasons are different. Cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing the soup and keep it original and 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. Zhejiang cuisine. The taste is very light. 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 original color and taste of raw materials. The dishes are exquisite in form, exquisite, 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.
Sixth, Fujian cuisine. It tastes delicious. 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.
Seven, Hunan cuisine. The taste is mainly spicy, and there are many varieties. The color oil is heavy and practical; Spicy, delicious, 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, the simmering kung fu of Hunan cuisine is better, 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.
Eight, Anhui cuisine. The taste is mainly fresh and spicy. He is good at cooking, stewing and steaming, but he doesn't like stir-frying, heavy oil, heavy color and fire. Focusing on fire has always been a tradition, and its uniqueness focuses on kung fu dishes that are good at cooking, stewing, smoking and steaming. Different dishes use different fire control methods to form a unique flavor of crisp, tender, fragrant and fresh, among which the methods of slip-burning, clear stew and light soy sauce can best reflect the characteristics of Huizhou style.