China’s four major cuisines are Sichuan cuisine, Shandong cuisine, Cantonese cuisine, and Huaiyang cuisine.

1. Shandong cuisine is the first among the four major cuisines in China. It is also known as Shandong cuisine. Shandong cuisine has a very long traditional culture. It is the cuisine with the earliest cooking theory and framework in China. It has been spread for a long time and is also the oldest.

A cuisine that tests your skills. This cuisine is characterized by being noble and generous. It is suitable for various formal occasions and is used to receive guests. The production level requires a relatively high level. Every ingredient needs to be carefully selected. Among the representative dishes are Texas Braised Chicken,

Nine-turn large intestine, braised prawns, etc.

2. Cantonese cuisine, also known as Guangdong cuisine, is not a single cuisine. It unifies Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine into one, forming a very different style. Cantonese cuisine has a very high reputation in the world, and is closely related to

The name of the famous French Western food comes from the large number of overseas Chinese in Guangdong, and there are many Cantonese restaurants around the world. Cantonese food requires sophisticated production techniques, mainly fresh food, and has also absorbed a lot of Western dishes.

The recipes include boiled chicken, braised pigeon, shrimp dumplings, fried rice noodles, etc.

3. Sichuan cuisine, also known as Sichuan cuisine, is a cuisine that can be seen everywhere in China. It originated in the Sichuan area. It is characterized by numbness and spicy food. The ingredients are often relatively common, so it is also called common people's cuisine. Sichuan cuisine is in cooking.

Mainly specializing in spicy food, it has a strong local style. It has been constantly changing in modern history, absorbing the advantages of other cuisines. Nowadays, Sichuan cuisine is mainly home-cooked. Representatives include the well-known boiled pork slices, fish flavor

Shredded pork, Kung Pao chicken, etc.

4. Huaiyang cuisine is also one of China's traditional cuisines. The main raw materials are mostly aquatic products. It originated in areas such as Yangzhou. Because the waters in the area are developed, it mostly uses river fresh food as the main raw material. It has a very long history. The earliest

It can be traced back to the Spring and Autumn Period. Representative dishes include squirrel fish, braised saury, etc.