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China's cooking art has a long history. Since ancient times, people knew how to roast food with fire and season it with salt, it gradually broke away from the primitive state of ignorance and entered the embryonic period of cooking, which lasted for about 4,111 years. Since then, it has accumulated rich experience in cooking and formed a unique superb skill, which is known as the "cooking kingdom" in the world, which is one of the precious cultural heritages of the motherland.

due to China's vast territory and large population, various places have been influenced by climate, products, national habits, lifestyles and dietary tastes for a long time, forming unique local flavor dishes. Northern cuisine is dominated by Shandong taste and is good at cooking seafood. Sichuan chefs love to put dry and fresh peppers in their cooking, and Sichuan cuisine is famous for its spicy and spicy spices. Cantonese cuisine has a wide range of materials, and they pay attention to freshness and crispness. Huaiyang cuisine pays attention to the original flavor, especially oily but not greasy, light and delicious. Tan Jiacai is salty and sweet, as the saying goes: "The south is sweet and the north is salty," but Tan Jiacai takes care of both. Different flavor features constitute a brilliant treasure in the treasure house of Chinese food culture.

Traditions are often classics, and classics are often eternal. Only classics can be handed down from generation to generation and constantly carried forward. Because of this, this book is selected ...