Chengdu, Chongqing, Zigong, Fozhai and other Sichuan dishes are widely used, which are fresh, pure, spicy and fragrant. They are all dishes, shredded pork with fish sauce, Mapo tofu and kung pao chicken.
Shandong cuisine, Jinan and Jiaodong, rich, non-greasy, delicious and crisp, is good at frying crucian carp in mixed soup and double crisp milk soup.
Huaiyang cuisine Yangzhou, Suzhou and Nanjing are famous for stewing, stewing and stewing. Pay attention to mixing soup, keep the original juice of chicken soup, cook dried silk, stew crab powder, lion head,
Zhejiang cuisine in Hangzhou, Ningbo and Shaoxing is fresh, tender, soft and smooth, mellow, waxy, refreshing and not greasy. Longjing shrimp, West Lake vinegar fish, beggar chicken.
Fujian cuisine is Fuzhou, Quanzhou and Xiamen, with Fuzhou cuisine as the representative. With seafood as the main raw material, it pays attention to sweet, sour, salty and fragrant, and its color is delicious and tender. Snowflake chicken, Jin Shoufu, fried chicken, orange juice with fish, Tai Chi prawns.
Hunan cuisine pays attention to spicy, hot and sour, spicy and burnt, especially hot and sour, such as braised shark's fin and rock sugar Xianglian.
In southern Anhui, along the Yangtze River and along the Huaihe River, Anhui cuisine is served with ham. Fresh rock sugar, good at stewing, paying attention to fireworks, gourd duck and Fuliji roast chicken.
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