Sichuan cuisine

, as one of the four major cuisines of the Han nationality, has a wide range of materials, changeable seasoning, diverse dishes, and equal emphasis on fresh and mellow taste. It is famous for its good use of spicy seasoning. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a good reputation at home and abroad. Sichuan is located in the upper reaches of the Yangtze River, with mild climate, abundant rainfall, surrounded by mountains and rivers, rich in grain and oil, vegetables, fruits and vegetables all year round, complete varieties of livestock and poultry, mountain and hill specialties such as bears, deer, roe deer, tremella, cordyceps sinensis, bamboo shoots and other delicacies, and rivers and lakes also include Jiangtuan, Yayu and rock carp. Sichuan cuisine is mainly home-cooked, and its ingredients are mostly daily. 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.

Guangdong cuisine

, a local flavor dish in Guangdong, has a long history, is unique with its unique cuisine and charm, and is one of the eight major cuisines. It originated in Lingnan and enjoys a high reputation at home and abroad. The main characters of Cantonese cuisine are: take it naturally, cook it freely and eat it freely! In a broad sense, Cantonese cuisine consists of Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Hakka cuisine, with Guangzhou cuisine as the representative.

Shandong cuisine

is the local flavor of Qilu, which originated in Shandong. It is one of the four major cuisines (also the eight major cuisines) of the Han nationality, with a long history and profound connotations. Shandong cuisine is exquisite in material selection, exquisite in knife work, comprehensive in technique, mild in seasoning, various in dishes, rigorous in cooking, and emphasizes freshness, fragrance, crispness and tenderness. Popular dishes often highlight the sauce flavor of onion and garlic, and their flavor is a perfect match with < P > all-round pasta, so they are widely popular in areas where pasta is the staple food in China. High-grade dishes are inseparable from milk soup, clear soup, high-quality ingredients and excellent cooking skills. They are generous and simple, upright, delicious and beautiful, and have the elegant demeanor of Confucian drinking. Grand banquet, pay attention to etiquette. There are three most important periods in the history of Shandong cuisine: 2,511 years ago, Confucian sages laid the fine aesthetic orientation of China's diet and the seasoning philosophy of harmonious five flavors; 1511

years ago, "steaming, boiling, roasting, brewing, frying, frying, boiling, frying, wax, salt, black bean, vinegar, sauce, wine, honey and pepper" in Qi Min Yao Shu laid the framework of Chinese cooking techniques. In the Ming and Qing Dynasties, a large number of dishes entered the court, and the shape < P > became many dishes and techniques that extremely tested cooking skills. In the era of promoting cooked food and fast food culture, Shandong cuisine bears a heavy responsibility for the inheritance and development of China's traditional cooking heritage.

Huaiyang Cuisine

Huaiyang Cuisine is one of the four traditional cuisines of the Han nationality. Huaiyang Cuisine refers to Huaiyang regional cuisines centered on Huai 'an and Yangzhou, which spread and formed in Huai 'an, Yangzhou and Zhenjiang, Jiangsu. Huaiyang cuisine pays attention to knife work and cooking, and its taste is light and slightly sweet. The main dishes are lion's head, soft-pocked long fish, stewed silver carp head, crystal meat, Wensi tofu, three sets of ducks, dried silk, Wenlou baozi, Yangzhou fried rice and so on.

Emperor Yangdi was fortunate in Jiangdu, and brought northern cooking skills to Yangzhou. During the Tang and Song Dynasties, the cuisines in Huaiyang had a distinctive flavor. In the Ming and Qing Dynasties, taxes and salt in the south of the Yangtze River were mainly shipped in Yangzhou and then transported to Beijing in the north. When they arrived in Huai' an, they abandoned their boats and pedaled

cars and changed to land transportation. This makes Yangzhou and Huai 'an become places where merchants gather for a long time, and the extreme pursuit of food by wealthy businessmen is a temporary fashion, thus improving the skills of Huaiyang cuisine and establishing the position of Huaiyang cuisine < P >.