"Shandong, Sichuan, Guangdong, Fujian, Su (Huaiyang), Zhejiang, Hunan, and Hui" are the eight major cuisines, and "Shandong, Sichuan, Guangdong, and Huaiyang" are the four best. Shandong, Sichuan, Guangdong, and Huaiyang The four major cuisines formed earlier. Later, local cuisines such as Zhejiang, Fujian, Hunan, and Anhui gradually became famous, forming the eight major cuisines in my country. (1) Shandong cuisine: Shandong cuisine is composed of Jinan, Jiaodong, and Shandong cuisine. Confucius cuisine consists of three parts. Jinan cuisine is particularly heavy on soup. There are strict regulations on the use and cooking of clear soup and milk soup. Jiaodong cuisine is famous for its freshness, crispness and tenderness. Jiaodong cuisine originated from Fushan, Yantai and Qingdao, and is famous for cooking seafood. , the taste is mainly fresh and tender, with emphasis on lightness and color. Confucius cuisine is a concrete manifestation of "you never tire of fine food and fine meat". Its wide range of ingredients and sumptuous banquets are comparable to those of imperial meals in the past. Shandong cuisine is highly seasoned, pure and mellow, with few complex synthetic flavors. Each dish is unique and strives to reflect the original taste of the raw materials. Another feature is that there are many kinds of pasta, including wheat, corn, sweet potato, soybean, sorghum and millet. Noodles with different flavors have become famous dishes in Shandong: fried mountain scorpion, Texas boneless braised chicken, raw-shell braised abalone, nine-turn large intestine, sweet and sour Yellow River carp, etc. (2) Sichuan cuisine: flavor. Including the characteristics of Chengdu, Chongqing, Leshan, Zigong and other local dishes. The main feature is the variety of flavors and subtle changes. Chili, pepper, pepper, bean paste, etc. are the main condiments. Different ratios create spicy, sour and spicy flavors. , pepper sesame, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange flavor and other flavors, all are thick and mellow, with the special flavor of "one dish, one style", "one hundred dishes, one hundred flavors", various The dishes are all popular. Among them, the most famous dishes are: roasted rock carp, dried mandarin fish, fish-flavored shredded pork, strange-flavored chicken, kung pao chicken, steamed beef with rice flour, mapo tofu, hairy tripe hot pot, and dry stir-fry. Shredded beef, couple's lung slices, Dengying beef, dan noodles, glutinous rice balls, dragon noodles, etc. (3) Cantonese cuisine: Cantonese cuisine is Guangdong cuisine, which is developed from the special dishes of Guangzhou, Chaozhou and Dongjiang. It started late. Cuisine, but it has a great influence, not only in Hong Kong and Macau, but also in Chinese restaurants around the world, most of which are Cantonese cuisine. Cantonese cuisine pays attention to absorbing the strengths of various cuisines and forms a variety of cooking styles, which is a cuisine with its own unique flavor. The dishes are light but not bland, fresh but not vulgar, the ingredients are carefully selected, and the varieties are diverse. It is also compatible with many Western cuisine methods and pays attention to the momentum and grade of the dishes. Chaozhou belongs to Fujian in ancient times, so Chaozhou cuisine incorporates the flavors of Fujian and Guangdong. It specializes in marine vegetables and sweets, with a clear and mellow taste. Among them, Dongjiang cuisine is also called Hakka cuisine. The Hakkas are the Han people from the Central Plains who migrated south and live in the Dongjiang Mountain area. Their dishes are rich in local flavor and are fried, fried, baked and braised. Cantonese cuisine is generally characterized by a wide selection of novel and fresh ingredients. The dishes are light in taste and rich in taste. They pay attention to light but not bland, tender but not raw, oily but not greasy, and have "five flavors" (fragrant, pine). , soft, fat, rich), and "six flavors" (sour, sweet, bitter, spicy, salty, fresh). It is seasonal, light in summer and autumn, and rich in winter and spring. There are many famous dishes with unique flavors. Dishes include: chicken and snake stew, dragon and tiger fight, roasted suckling pig, Dongjiang salt-baked chicken, boiled shrimp, roast goose, beef in oyster sauce, Cantonese moon cakes, Shahe noodles, Tingzai porridge, etc.

(4) Huaiyang cuisine: Huaiyang cuisine is a famous cuisine in the middle and lower reaches of the Yangtze River in China. It covers a wide area, including today's Jiangsu, Zhejiang, Anhui, Shanghai, and parts of Jiangxi and Henan. It has the title of "the best in the Southeast"

It has the reputation of "flavor" and "the most beautiful in the world", and its reputation spreads far at home and abroad.

Later, Zhejiang cuisine and Anhui cuisine each became one of the eight major cuisines with their distinctive characteristics, and Huaiyang cuisine merged in Jiangsu. At the same time, the cooking industry used to refer to Jiangsu cuisine as Jiangsu cuisine to which Huaiyang cuisine belongs. In this way, Huaiyang cuisine became a single

Centered on Yangzhou and Huai'an, the Grand Canal is the mainstay, extending to Zhenjiang in the south, Hongze Lake and Huaihe River in the north, and local flavor dishes in coastal areas in the east.

Huaiyang cuisine is rigorous in selecting ingredients, paying attention to freshness, outstanding main ingredients, and fine knife skills. It is good at stewing, stewing, roasting, and roasting. It pays attention to soup preparation, pays attention to the original flavor, and is good at modeling. The carvings of melons and fruits are lifelike.

The taste is moderately salty, suitable for both north and south, and can be used to cook "whole eel banquet".

Huaiyang is fine, with beautiful appearance, various flavors, exquisite production, fresh and delicious taste, and the four seasons are different.