China has eight major cuisines, namely Shandong, Sichuan, Cantonese, Jiangsu, Fujian, Zhejiang, Hunan and Hunan. Shandong cuisine is clearly the first of the eight major cuisines. It has the longest history, the richest techniques and the most skillful skills. It is the representative of the culinary culture of the Yellow River Basin.

Representative, during the Ming and Qing Dynasties, it became a palace dish, and it has a very strong background. So today we will talk about which cuisines are more complicated to make and eat?

1. Shandong cuisine Shandong cuisine is a spontaneous cuisine among the four traditional Chinese cuisines. It is the cuisine with the longest history and the richest technology. It is also the representative of the cooking culture of the Yellow River Basin.

The biggest feature of Shandong cuisine is that it is fragrant, tender and stewed. It also pays great attention to the preparation of clear soup. It is clear and fresh in color and milky and mellow. It is best at steaming, roasting, deep-frying, stir-frying, frying and boiling.

Shandong cuisine presents the characteristics of elegance, luxury and integrity.

Representative dishes include: braised prawns, first-grade tofu, nine-turn large intestine, Sixi meatballs, sweet and sour carp, Mushu meat, jar meat, etc.

2. Sichuan cuisine Sichuan cuisine is the master of Chinese cuisine. Authentic Sichuan cuisine is represented by dishes from Chengdu and Chongqing, Sichuan. Its characteristics are the good use of chili, pepper, and Sichuan peppercorns, a variety of dishes, and a variety of flavors.

Sichuan cuisine is usually home-cooked, and the most common ingredients are daily tastes. It is best at stir-frying, steaming, roasting, and roasting. It has a strong local flavor and also incorporates the characteristics of the southeast and northwest. It is also a favorite among food lovers.

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Representative dishes include: Kung Pao Chicken, boiled pork slices, spicy tofu, saliva chicken, twice-cooked pork, chestnut roast chicken, fish-flavored shredded pork, etc.

3. The main representative cuisine of Cantonese cuisine is Guangzhou cuisine. In the Cantonese cuisine system, it has the reputation of "eating in Guangzhou".

Cantonese cuisine is famous all over the world for its "colorful, delicious and fresh" ingredients, including birds, animals, fish and insects. Knife skills and cooking skills are also the unique skills of Cantonese cuisine.

In addition, adapting to the seasons is also a highlight of Cantonese cuisine.

To put it simply, Cantonese cuisine has different seasonal dishes throughout the year. Summer dishes are eaten in summer, and there are dishes suitable for winter.

Famous dishes include: roast suckling pig, boiled shrimp, crispy roast goose, white-cut chicken, Cantonese barbecued pork, Cantonese morning tea, claypot rice, Teochew braised meat, steamed pork ribs with black bean sauce, etc.