1, Shandong cuisine

Lu Yong cuisine pays attention to the excellent quality of raw materials, fresh salt, fresh soup and pure seasoning, and highlights its original flavor. Luxury, integrity, peace and health.

Lu Yong cuisine pays attention to the quality of raw materials, mainly salty and fresh, with thick and fresh soup and salty and pure seasoning, highlighting the original flavor. Regal, the atmosphere of Zhong Zheng, is safe and healthy.

2. Sichuan cuisine

Only when the spices are changeable, the dishes are diverse and the taste is fresh and mellow can we make good use of spicy spices.

Seasonings are varied, dishes are diverse, and the taste is fresh and fragrant.

3. Cantonese cuisine Cantonese cuisine

Fine selection of materials, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Being good at cooking requires mastering the temperature and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food.

Fine selection of materials, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. He is good at stir-frying, and he wants the heat to be right. It is also compatible with many western dishes, paying attention to the momentum and grade of the dishes.

4. Chinese cabbage with Su cuisine

Strict materials, attention to color matching, attention to modeling, four seasons are different.

Strict materials, color matching and modeling. Four seasons are different.

5, Fujian cuisine Fujian cuisine

Especially good at "fragrance" and "taste", its fresh, mellow, fleshy and not greasy style. Three characteristics, one is good at seasoning red grain, the other is good at making soup, and the third is good at using sweet and sour.

Especially "Xiang" and "Wei", they are fresh, sweet, fragrant and not greasy. Three characteristics, one is longer than seasoned red granules, the other is longer than soup, and the third is longer than sweet and sour.

6. Anhui cuisine

He is good at cooking, stewing and steaming, but he doesn't like stir-frying, heavy oil, heavy color and fire. Focusing on fire has always been a tradition, and its uniqueness is reflected in Kung Fu dishes that are good at cooking, stewing, smoking and steaming. Different dishes use different fire control methods to form a unique flavor of crisp, tender, fragrant and fresh, among which the methods of slip-burning, clear stew and light soy sauce can best reflect the characteristics of Huizhou style.

It is good at burning, stewing, steaming and exploding, cooking less, working with heavy oil, heavy color and heavy fire. Heavy fireworks technology has a long history. Its originality is mainly reflected in Kung Fu dishes that are good at cooking, stewing, smoking and steaming. Different dishes adopt different fire control methods to form crisp, tender, fragrant and fresh flavor. The most distinctive emblem styles are slip, stew and light soy sauce.

7. Hunan cuisine Hunan cuisine

Different tastes and varieties; The color oil is heavy and practical; Spicy, delicious, soft and tender. Pay attention to the collocation of raw materials and the mutual penetration of tastes. Hunan cuisine is particularly hot and sour. Relatively speaking, the simmering kung fu of Hunan cuisine is better, almost reaching the point of perfection. Stew can be divided into red stew and white stew in color change, and clear soup stew, thick soup stew and milk soup stew in seasoning. Slow stew, original flavor.

The taste is changeable, the variety is various, the color is heavy, the color is strong, and the actual effect is paid attention to; Spicy, fragrant, fresh and tender. Pay attention to the collocation of raw materials and flavors. Hunan cuisine tastes extremely sour and spicy. Relatively speaking, the cooking skills of Hunan cuisine are better than almost all Hunan cuisine. As far as color change is concerned, it can be divided into red stew and white stew. In seasoning, there are clear soup stew, thick soup stew and milk soup stew. Slow stew, original flavor.

8. Zhejiang cuisine Zhejiang cuisine

The dishes are exquisite, elegant, delicious, tender, crisp and refreshing. Flavor with fragrant grains. Rich in cooking skills, especially in cooking seafood rivers. The taste is fresh, crisp and tender, which keeps the original color and taste of raw materials. The dishes are exquisite in form, exquisite, delicate and elegant.

The dishes are exquisite and exquisite, showing off in Jun Qing. The dishes are delicious, tender, crisp, soft and refreshing. Flavor with fragrant grains. Rich in cooking skills, especially in cooking seafood and fresh food. The taste should be fresh and crisp, and the natural and true taste of the ingredients should be maintained. The dishes are exquisite, delicate, exquisite and elegant.

Expanding knowledge of cuisines, also known as "Bangcai", refers to the cuisines in China that have formed their own system in selecting materials, cutting vegetables, cooking, etc. after long-term development, and have distinctive local flavor characteristics and are recognized by the society.

The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain area due to the differences in climate, geography, history, products and food customs, and is recognized by all parts of the country.

References:

Eight Great Foods in China-Baidu Encyclopedia