Sichuan cuisine, referred to as Sichuan cuisine, is one of the eight famous cuisines in China. It has a long history, unique flavor and is well-known at home and abroad.

Cantonese cuisine, referred to as Cantonese cuisine, is one of the eight famous cuisines in China.

It consists of three local dishes: Guangzhou, Chaozhou and Dongjiang Hakka cuisine.

The three local dishes have their own different characteristics.

Guangzhou cuisine is the main component of Cantonese cuisine. It has won the reputation of "eating in Guangzhou" for its delicious taste and rich dishes.

Guangzhou cuisine has three major characteristics: first, birds, animals, insects, and fish are all used as raw materials, and are cooked into game delicacies of various shapes; second, instant cooking, instant cooking, and impromptu cooking are unique and taste fresh and hot; third, summer and autumn cuisine

It has a light, strong winter and spring fragrance and is deeply loved by the public.

Chaozhou cuisine occupies an important position in Cantonese cuisine.

Chaozhou cuisine mainly uses seafood, river fresh food and livestock and poultry as raw materials. It is good at cooking vegetarian dishes using fruits and vegetables as raw materials, making them into fine stir-fries and processing them in various ways.

It can be divided into stir-frying, cooking, deep-frying, stewing, stewing, roasting, roasting, braising, smoking, simmering, soaking, rolling, and mixing. The knife skills are exquisite, and the soup cooking skills are especially advanced. Among them, stewing, braising, and soaking in soup are the most popular.

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Dongjiang cuisine, also known as Hakka cuisine, mainly uses meat, with original flavor, and emphasizes crispness, softness, fragrance and richness.

Paying attention to fire skills, it is famous for stewing, roasting, pot-baking, and baking, especially casserole dishes.

The cooking method still retains some ingenious cooking techniques and has the style of ancient Central Plains.

Shandong cuisine, referred to as Shandong cuisine, is one of the eight famous cuisines in China and a representative of the culinary culture of the Yellow River Basin.

Shandong cuisine can be divided into Jinan cuisine, Jiaodong cuisine, Confucius cuisine and other regional cuisines. Jinan cuisine is a typical example, such as stir-frying, braised and steamed, boiled and smoked, marinated in soy sauce, etc.

5 cooking methods.

Jinan cuisine is famous for its fragrance, crispness, tenderness, thick and pure taste. It is especially good at making soup, with clear and turbidity distinct, which is a masterpiece.

Jiaodong flavor is also called Fushan flavor, including local flavor dishes along the Jiaodong coast such as Yantai and Qingdao.

This dish specializes in seafood, is good at cooking seafood, and has delicacies and delicacies. The dishes are rich in seafood and use less condiments to enhance the flavor.

In addition, Jiaodong cuisine is unique in the preparation of colorful cold dishes and the cooking of colorful hot dishes.

Confucius cuisine is made with fine workmanship and comprehensive cooking techniques, especially roasting, stir-frying, simmering, deep-frying and grilling, and the production process is complicated.

Dishes cooked with techniques such as simmering, stir-frying, and grilling often require three or four procedures to be completed.

"Good food is not as good as beautiful utensils." The Confucius Mansion has always paid great attention to the utensils, and the tableware of high quality such as silver and copper is available.

In addition, the naming of Confucius cuisine is also very particular and has profound meaning.

Jiangsu cuisine, referred to as Jiangsu cuisine, is represented by Suzhou and Yangzhou cuisine and is one of the eight famous cuisines in China.

Jiangsu's famous chefs from past dynasties have created Jiangsu-style traditional delicacies. Nanjing, known as the "Emperor Continent" in ancient times, Suzhou, known as "Paradise", and Yangzhou, which historians lamented as "the richest in the world", are the beautiful places of famous chefs.

The cradle of delicious food.

Jiangsu cuisine is a combination of these three flavors.

To sum up, Jiangsu cuisine has the following characteristics: first, rigorous selection of ingredients, fine preparation, cooking according to materials, and cooking on time; second, it is good at stewing, stewing, simmering, stewing, steaming, roasting, stir-frying and other cooking methods, and

Specializing in mud simmering and grilling; thirdly, the taste is fresh, salty and sweet, thick but not greasy, light but not thin; fourthly, the soup is adjusted to maintain the original juice.

Among them, Nanjing's knife skills are exquisite, its fire skills are skillful, and its dishes are rich in taste, with the beauty of all directions, adapting to the tastes of all directions, and winning especially for its freshness, crispness and tenderness; Suzhou cuisine has a sweeter taste, and is famous for cooking vegetables from all seasons and fresh fruits from rivers and lakes; Yangzhou cuisine

Historically known as Huaiyang flavor, it has fine knife skills, subtle heat, fresh color, unique shape, highlights the main ingredients, emphasizes the original flavor, is light and delicious, adapts to a wide range of noodles, and is especially famous for being good at making soup.

Zhejiang cuisine, referred to as Zhejiang cuisine, is a local flavor cuisine in Zhejiang.

Zhejiang is the land of plenty in the south of the Yangtze River.

Zhejiang cuisine has developed into modern times. It has produced exquisite products one after another, become more and more perfect day by day, and has become a unified cuisine of its own. It has the reputation of "having three thousand kinds of delicacies and delicious snacks".

To sum up, Zhejiang cuisine has the following characteristics: First, it uses a wide range of ingredients and rigorous combinations.

The main ingredients pay attention to the season and variety, and the selection of ingredients and seasonings is aimed at highlighting the main ingredients, adding fresh fragrance, and removing fishy greasiness; secondly, the knife skills are fine and the shape is unique; thirdly, the heat and seasoning are the most moderate; fourthly, it is fresh, tender, and flavorful.

, taste and taste; fifth, there are three branches of Zhejiang cuisine, each with its own charm.

Zhejiang cuisine mainly consists of three local flavor dishes of Hangzhou, Ningbo and Shaoxing, which work hand in hand and keep pace with each other.

Hangzhou is known as "Paradise".

Hangzhou cuisine is exquisitely made, delicate and beautiful, and is good at cooking techniques such as stir-frying, stir-frying, braising, and deep-frying. It is fresh, tender, delicate, and mellow.

Local chefs in Ningbo are particularly good at preparing seafood. They are famous for their techniques of stewing, roasting and steaming. The taste is fresh and salty and moderate. The dishes are fresh and smooth, paying attention to the original taste. The use of dried fish products to prepare dishes is more unique.

Shaoxing dishes are crispy and glutinous, and the soup is rich and mellow, full of the simple style of the ancient water town.

Fujian cuisine is commonly known as Fujian cuisine, represented by Fuzhou cuisine, which is famous for its delicate preparation, beautiful colors and fresh seasoning.

Fujian cuisine is mainly seafood, with flavors ranging from salty, sweet, sour and spicy. Salty condiments include shrimp paste, shrimp oil, soy sauce, etc.; sour condiments include white vinegar, ciaotou, etc.; sweet condiments include brown sugar, rock sugar, etc.

; Spicy ones include pepper, mustard, etc.; fragrant ones include brown sugar, allspice, star anise, cinnamon, etc.

Fujian cuisine is particularly particular about the preparation of clear soup, and generally uses fried chicken, ham, and hoof as ingredients.