2, prepare materials, in fact, you can not do this, I want to eat that day.

2, duck, soy sauce, powder scratches

3, garlic, ginger, onion

4. Come on, garlic and ginger.

5. Add the duck and fry it.

6, add soy sauce, star anise, oil consumption, mushroom fish rot, stew together 1 hour.

The eight major cuisines are as follows:

1, Shandong cuisine: Shandong cuisine is a Shandong cuisine, which consists of jinan cuisine, Jiaodong cuisine and Confucian cuisine. Jinan cuisine pays special attention to making soup. There are strict rules on the use and cooking of clear soup and milk soup. These dishes are famous for their freshness, crispness and tenderness. Jiaodong cuisine originated from Fushan, Yantai and Qingdao and is good at cooking seafood. Its taste is mainly fresh and tender, with emphasis on lightness and color.

2. Sichuan cuisine: The flavor includes the characteristics of local dishes such as Chengdu, Chongqing, Leshan and Zigong. The main characteristics are diverse tastes and subtle changes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, hot and sour, pepper, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed pork with rice flour, Mapo tofu, tripe beef hotpot, husband and wife lung slices, Dengying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on.

3. Cantonese cuisine: Cantonese cuisine is Cantonese cuisine, which is developed from the specialties of Guangzhou, Chaozhou and Dongjiang. It started late, but it had a great impact. Most Chinese restaurants in Hong Kong, Macao and other countries in the world are mainly Cantonese cuisine. Guangdong cuisine has its own unique flavor, absorbs the advantages of various cuisines and forms a variety of cooking forms. Guangzhou cuisine is clear but not light, fresh but not vulgar, with exquisite materials and diverse varieties. It is also compatible with many western dishes, and pays attention to the momentum and grade of the dishes.

4. Huaiyang cuisine: Huaiyang cuisine is a famous dish in the middle and lower reaches of the Yangtze River in China. It covers a wide area, including Jiangsu, Zhejiang, Anhui and Shanghai, as well as parts of Jiangxi and Henan. It has the reputation of "the first in the southeast" and "the first in the world", and its reputation is spread far and wide at home and abroad. Representative dishes include stewed lion's head, stewed silver carp's head, roasted whole pig's head, steamed crucian carp, crystal vegetable hoof, three-piece set of duck, eel, roasted tiger's tail, fried butterfly slices, wax gourd cup, three-diced steamed buns, roasted jade, crab yellow soup packets and thousand-layer oil cakes. ?

5. Fujian cuisine: Fujian cuisine is a cuisine mainly formed by local flavor dishes in Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is fresh, refreshing, sweet and sour, and pays special attention to the preparation of soup. Another feature is that it is good at using brown sugar as an ingredient, which has the functions of preventing deterioration, deodorizing, enhancing fragrance, improving taste and color matching. Minnan cuisine, represented by Xiamen, also has fresh and light characteristics, and pays attention to the use of spices such as Chili sauce and mustard sauce.

6. Zhejiang cuisine: Zhejiang cuisine has a long history, and its flavor includes the characteristics of dishes in Hangzhou, Ningbo and Shaoxing. Hangzhou dishes pays attention to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor. Ningbo cuisine is salty and good at cooking seafood. Pay attention to freshness, softness and smoothness, emphasize original taste and taste. Shaoxing cuisine is good at cooking seafood and poultry. The dishes emphasize the fragrant, crisp and glutinous taste in the mouth, and the soup is rich in flavor and rich in pastoral flavor. The famous dishes are: Longjing shrimp, West Lake water shield soup, fried eel back with shrimp, West Lake vinegar fish, fried bell, crab catching, fresh eel, pickled yellow croaker, rock sugar turtle, oyster scrambled eggs, honey lotus root, Jiaxing zongzi, Ningbo dumplings, Huzhou thousand-noodle steamed stuffed bun and so on. ?

7. Hunan cuisine: Hunan cuisine includes the characteristics of dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Xiangjiang River Basin centered on the Yangtze River, Hengyang and Xiangtan is the main representative of Hunan cuisine. It is characterized by strong oil color, heavy benefit, fresh fragrance, hot and sour, soft and tender, and is especially suitable for stews and pickles. The dishes in Dongting Lake area are good at cooking fresh river, poultry and livestock. It is characterized by large quantity, thick oil, salty, spicy and soft, and is famous for stewing and boiling. Xiangxi cuisine is good at cooking delicacies, smoked bacon, all kinds of bacon and chicken. Its taste is mainly salty, sweet and sour, with strong Shan Ye flavor. One of the biggest characteristics of Hunan cuisine is spicy and the other is wax. The famous dishes are: Donganzi Chicken, Steamed Bacon, Anzu Shark's Fin, Crystal Sugar Xianglian, Red Pepper Bacon, Hundred-page Maoniu, Huogong Stinky Tofu, Jishou Sour Meat, Heart-changing Eggs, etc.

8. Anhui cuisine: the flavor of Anhui cuisine includes the characteristics of dishes in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine includes Huangshan Mountain, Shexian County (ancient Huizhou) and Tunxi. Pay attention to firepower, be good at cooking game, heavy in oil, simple and affordable, and keep the original flavor. Many dishes are stewed with charcoal fire. The soup is clear and mellow, and the original pot is full of fragrance. Although there are not many aquatic products in southern Anhui, the cooked and salty "osmanthus fish" is well known. The dishes along the Yangtze River are represented by Wuhu and Anqing, and then spread to Hefei. Good at cooking fresh river animals, pay attention to knife work, pay attention to color and shape, and make good use of sugar to flavor, especially smoked dishes. The dishes along the Huaihe River are represented by Bengbu, Suxian and Fuyang. The dishes are salty and spicy, the soup is thick and heavy, and it is also seasoned with coriander.

reference data

Gourmet gourmets. Gourmet Gourmet [reference time 20 17- 12-22]