1. Shandong cuisine-salty and fresh, with thick oil and red sauce

Shandong cuisine, which originated from Qilu flavor in Shandong, is one of the four traditional cuisines in China, with the longest history, the richest techniques, the highest difficulty and the most skillful skills in China.

classic dishes include Taishan sanmei soup, crucian carp in milk soup, roasted Erdong, Jiaodong four warm-mixed, sweet and sour tenderloin, braised prawn, Zhaoyuan steamed pill, yipin tofu, sea cucumber roasted with onion, shark's fin with three shreds, grilled four treasures in white, sweet and sour Yellow River carp, nine-turn large intestine, fried and crispy, grilled abalone with original shell, braised prawn in oil, pickled pepper fish and miso. Milk soup Pu Cai, mullet egg soup, pot-cooked duck, crispy chicken, yellow croaker bean curd soup, shredded yam, pear balls with honey juice, scattered Dan in casserole, bagged chicken, sliced hibiscus chicken, yellow tube of lotus, bean paste in oil, Yangguan Sandie, shrimp before rain, black clouds holding the moon, yellow croaker pieces, pot-collapsed yellow croaker, and clear soup.

2, Sichuan cuisine-heavy oil, heavy salt, spicy and delicious

Sichuan cuisine is famous for its wide range of materials, changeable seasoning, diverse dishes, fresh and mellow taste, and its unique cooking methods and strong local flavor, which combine the characteristics of all parties in the southeast and northwest. Home-cooked dishes are the main ingredients, and most of them are daily flavors. Its characteristics are that the red flavor pays attention to hemp, spicy and fragrant, while the white flavor is still slightly spicy in salty and fresh.

The representative dishes are Sichuan style pork, fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife's lung slices, chili pepper diced chicken, Mapo tofu, Dongpo elbow and Dongpo pork, etc. The classic dishes are: spicy perfume fish, chestnut roast chicken, sour and hot jellyfish head, spicy chicken, bangbangbangji, pickled chicken feet, Dengying beef, liao ribs, saliva chicken and sour pork.

3. Cantonese cuisine-authentic, salty, fresh and light

Cantonese cuisine originated in Lingnan, and consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). The three flavors have their own characteristics. Guangzhou cuisine covers the Pearl River Delta, Zhaoqing, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, excellent skills, 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 temperature and oil temperature just right. Also compatible with many western food practices, pay attention to the momentum and grade of food. Chaozhou cuisine originated in Chaoshan area, combining the strengths of Fujian and Guangdong, forming its own school. He is good at cooking seafood, and soups, vegetarian dishes and beets are the most distinctive. Fine knife work and pure taste. Dongjiang cuisine originated in the Hakka-inhabited areas in Dongjiang, Guangdong Province. The dishes mostly use meat, but rarely produce aquatic products. The main ingredients are prominent, paying attention to fragrance, heavy oil and salty taste. It is famous for casserole dishes and has a unique local flavor. [

Classic Cantonese cuisine includes: boiled chicken, boiled shrimp, A-Yi abalone, shark's fin stewed with vegetable gall, Kirin perch, abalone stewed with lobster, dry-fried beef river, Laohuo soup, Guangzhou Wenchang chicken, clay pot rice, Cantonese-style stuffed duck, steamed pork ribs with black bean sauce, pineapple, fried hibiscus eggs, roasted goose, roast suckling pig, braised pigeon, etc. Chaozhou brine platter, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, lobster baked in soup, steamed sea bass, braised pork hand, Chaozhou-style braised goose liver, oyster sauce, hibiscus shrimp, beef with sand tea, Hakka-brewed tofu, braised pork with plum vegetables, salted chicken, pork belly-wrapped chicken and potted vegetables.

4. Jiangsu cuisine-sweet and yellow wine flavor

mainly consists of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes. Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup, and keeps the original juice of the dish. Its flavor is fresh, thick but not greasy, light but not thin, crisp and boneless without losing its shape, smooth and tender without losing its flavor.

Jiangsu famous dishes include dried shredded chicken soup, raw bran stuffed with meat, anchovies, three sets of ducks, Wuxi meat bones, roasted square, crystal trotters, Yangzhou fried rice, stewed crab powder lion's head, Jinling meatballs, cabbage with white sauce, stewed chicken with yellow mud, salted duck (Jinling salted duck), shrimps with snails, roasted square with honey sauce and cherries.

5. Fujian cuisine-salty and sweet (south) and spicy (north)

Fujian cuisine is famous for cooking delicacies. On the basis of good color, flavor and shape, it is especially good at "fragrance" and "taste". It is fresh, mellow, meaty and not greasy, and it is widely used in cooking. Three characteristics of Fujian cuisine, one is good at seasoning with red grains, the other is good at making soup, and the third is good at using sweet and sour.