Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu scallion, Cangshan garlic and Laiwu ginger are famous at home and abroad.
1 Shandong cuisine: Shandong cuisine consists of three flavors: Qilu, Jiaoliao and Confucius. It is the biggest dish in the court. Dominated by the taste of Confucius. Shandong cuisine has an important influence on the emergence of other cuisines, so Shandong cuisine is the first of the eight cuisines.
(1) Qilu flavor, represented by jinan cuisine, prevails in Lubei, Tianjin and Hebei regions.
Qilu cuisine is famous for its fragrance, tenderness and purity. In particular, there are strict regulations on the use and cooking of soup, clear soup and milk soup, and the dishes are famous for their freshness, crispness and tenderness. Making soup is a major feature of jinan cuisine. Sweet and sour carp, kung pao chicken (Shandong), Jiuzhuan large intestine, crispy soup, milk soup, Nanchang cuisine, Yuji braised chicken and Jinan roast duck are all famous dishes in Jinan. The famous flavor snacks in Jinan are: pot stickers, soup packets, silk cakes, sugar cakes, arhat cakes, money cakes, steamed honey cakes, jiaozi and so on. Dezhou cuisine is also an important branch of Qilu flavor, and the representative dish is Dezhou boneless braised chicken.
(2) Jiaoliao flavor, also known as Jiaodong flavor, is represented by Qingdao cuisine. Popular in Jiaodong, Liaodong and other places.
Pepper dishes originated in Fushan, Yantai and Qingdao and are good at cooking seafood. Its taste is mainly fresh and tender, with emphasis on lightness and color. Ten representative dishes in Qingdao: sea cucumber konjac, crispy chicken, home-cooked sliced fish, Laoshan mushroom stewed chicken, original abalone, hot and sour fish balls, fried oyster yellow, oil-fried conch, prawn stewed cabbage, and yellow croaker stewed tofu. Qingdao's top ten specialty snacks: grilled squid, sauced trotters, three fresh pot stickers, Chinese cabbage meat buns, spicy fried clams, seafood noodles, ribs rice, squid dumplings, seaweed tofu and chicken soup wonton.
(3) Confucian flavor, represented by Qufu cuisine. Popular in southwestern Shandong and Henan, it is close to Xuzhou in Jiangsu cuisine.
Confucian cuisine has the characteristics of "never getting tired of eating", and its fine and extensive materials and rich banquets can be compared with the royal meals that moved to the palace in the past. The taste of Huaiyang cuisine in Jiangsu cuisine is called "national cuisine". Representatives of Confucian cuisine include: Yipin Shoutao, Emerald Shrimp Ring, Dried Bamboo Shoots, Fried Chicken Fan, Bird's Nest, Baked Signboard, Chrysanthemum Shrimp Bag, Yipin Tofu, Shouzi Duck Soup and Golden Jujube.
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2 Sichuan cuisine: Sichuan cuisine. Represented by Chengdu cuisine. Sichuan cuisine has a unified flavor in all parts of the country. It is mainly popular in southwest China and Hubei, and there are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine.
Sichuan cuisine includes Chongqing, Chengdu, Leshan, Neijiang and Zigong. The main feature is the variety of tastes. Pepper, pepper, pepper and bean paste are the main condiments. A variety of flavors, such as spicy, sour and spicy, pepper and hemp, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor and strange taste, are made in different proportions, all of which are rich and mellow, with the special flavor of "one dish is fragrant" and "all dishes are fragrant". There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In taste, it pays special attention to color, fragrance, taste, shape and the length of north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed pork with rice flour, Mapo tofu, beef hotpot with beef omasum, shredded beef with pork, husband and wife lung slices, Deng Ying beef, Dandan Noodles, glutinous rice balls and dragon wonton. The five famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork and so on.
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3 Jiangsu cuisine: Jiangsu cuisine. It is composed of Xu Hai, Huaiyang, Nanjing and Sunan, and is the second largest in the court. Today, the state banquet is still dominated by Su cuisine.
Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisine. It turns out that Jiangsu and Zhejiang cuisine can be divided into Huaiyang cuisine, Nanjing cuisine, Sunan cuisine, Zhejiang cuisine and Anhui cuisine. Later, Zhejiang cuisine and Anhui cuisine became one of the eight major cuisines because of their exquisite selection of materials, exquisite craftsmanship, moderate saltiness and sweetness, exquisite modeling and distinctive features. The Xu Hai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisine make up Jiangsu cuisine. Represented by Huaiyang and Sunan flavors.
(1) Xu Hai flavor: Xuzhou cuisine is the representative. Popular in Xu Hai and Henan, it is close to the taste of Confucius in Shandong cuisine. It used to belong to Shandong cuisine.
Xuhai cuisine is fresh and salty, with five flavors. Clear but not light, thick but not turbid. No matter what food is taken from, it pays attention to the role of "diet therapy and food supplement" In addition, Xuzhou cuisine mostly uses big crabs and dog meat, especially whole dog pads. Xu Hai's representative dishes include Farewell My Concubine, Pei Gong dog meat, Pengcheng fish balls and diguo chicken.
(2) Huaiyang flavor: represented by Yangzhou and Huai 'an, it is mainly popular along the Grand Canal, south to Zhenjiang, north to Hongze Lake and Huaihe River, and east to coastal areas. It has the Confucian flavor of Shandong cuisine and is called "national cuisine".
Huaiyang cuisine has strict selection of materials, pays attention to freshness, highlights the main ingredients, is skilled in knife work, is good at stewing, stewing and roasting, attaches importance to mixing soup, pays attention to original flavor, is good at modeling, and is lifelike in melon and fruit carving. The taste is moderate and salty, suitable for both north and south, and can be used to cook "whole eel seats". Huaiyang is exquisite, beautiful in shape, diverse in taste, beautifully made, fresh and delicious, and different in four seasons. Famous dishes include stewed crab powder lion's head, boiled dried silk, three-piece duck, crystal meat and so on.
(3) Jinling flavor: represented by Nanjing cuisine, it is mainly popular in Nanjing and Anhui.
Jinling cuisine is good at stewing, stewing, forking and roasting. Pay special attention to seven flavors: sour, sweet, bitter, spicy, salty, fragrant and smelly; Fresh, rotten, crisp, tender, crisp, thick and fat. Nanjing cuisine is famous for its elaborate duck gizzards, and is known as "Jinling duck gizzards are the best in the world". The representatives of Jinling cuisine are salted duck, duck soup, duck intestines, duck liver, duck blood, tofu (called tofu in the north) and coriander (called coriander in Nanjing).
Nanjing snacks are one of the four largest snacks in China. Representatives include steamed buns, Lamian Noodles, pancakes, scallion cakes, tofu waterlogging, noodle soup dumplings, vegetable buns, sesame cake butter, steamed buns with sweet noodle sauce, dried chicken noodles, spring rolls, sesame cakes, beef soup, steamed dumplings, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, dried braised pork, stewed tea eggs and porridge lotus root.
(4) Southern Jiangsu flavor: Suzhou cuisine, as the representative, is mainly popular in Suzhou, Wuxi and Shanghai. It is similar to the southern Anhui and riverside flavors in Zhejiang cuisine and Anhui cuisine. Some experts believe that the southern Jiangsu flavor should belong to Zhejiang cuisine. The biggest difference between Sunan flavor and Zhejiang cuisine is that Sunan flavor is sweet. Shanghai cuisine in southern Jiangsu is greatly influenced by Zhejiang, and now it has the trend of becoming a new Shanghai cuisine.
Southern Jiangsu is good at stewing, stewing, stewing and stewing, paying attention to maintaining the original flavor, with delicate color, fresh season, moderate sweetness, crisp and delicious, fresh and delicious. In recent years, it has also cooked "Wuxi Ganlong River South Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Banquet" and Taihu Boat Cuisine. Suzhou enjoys the reputation of "the best restaurant in the world" among the people. Famous dishes in southern Jiangsu include stewed chicken with mushrooms, goo goo meat, Sweet and Sour Mandarin Fish, lung soup, snail shrimp, oil eel paste, white cabbage, erhua chicken, watermelon chicken, chicken oil cabbage, sweet and sour pork ribs, braised mutton in Taoyuan, whitebait in Taihu Lake, hairy crabs in Taihu Lake and hairy crabs in Yangcheng Lake. Songhe Building and Deyue Building are representative restaurants in Suzhou.
Suzhou snacks, one of the four largest snacks in China, are the most diverse snacks, mainly including marinated tofu, pine nut candy, rose melon seeds, Soviet-style moon cakes, shrimp soy sauce, jujube paste sesame cakes, lard rice cakes, steamed buns, Suzhou steamed buns, Taoyuan braised mutton, preserved white-cut mutton and oven noodles.
Someone summed up Suzhou snacks with a folk song: Suzhou snacks have many famous names, which are sweet, soft and crisp to eat. Fried steamed bread with crab shell yellow and Tiger Claw. Melaleuca cake, egg stone coat, pancake fritters and tofu paddles. Scallion oil rolls and scallion oil cakes are affordable and worth appreciating. Bean paste mushroom vegetable bag, meat steamed bread. Go to the 61st floor to buy compact yeast. Be careful when you immerse it in oil. Tea eggs, fried lotus roots, large and small wonton and soup packets. The gingerbread high-legged steamed bread is cheap and full. Sesame sauce, sugar taro, oil sugar dumplings. Chicken and duck blood soup with tofu, spring rolls with eight-treasure rice. Glutinous rice has sandwiches. You can choose your own ingredients. Jiaozi with pot stuffing is delicious, and there are colored begonia cakes with osmanthus and lotus roots. Stinky tofu rice ball, radish cake triangle bag. Honey cakes, square cakes, long cakes, lard rice cakes and sugar rice cakes. Tang Tuan Ma Tuan Mao Tuan, double stuffing jiaozi pumpkin Tuan. Brew the garden with sweet wine and win the cake with plum blossom cake. I sell sugar porridge, but I don't want to run away after eating it. Jiaozi with red beans is rich in nutrition, and jiaozi with meat stuffing is salty and delicious. Chicken head rice, lotus seed soup, sugar fried chestnuts and osmanthus fragrance. Jujube paste sesame cake is a special dish, and braised tofu is very famous.
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Cantonese cuisine: Cantonese cuisine consists of three flavors: Guangfu, Hakka and Chaoshan, and there are Cantonese restaurants in most parts of China. It has great influence at home and abroad. Not only in Hong Kong and Macau, but also in other countries in the world, most Chinese restaurants mainly serve Cantonese food. Cantonese cuisine is the second largest folk cuisine in China, second only to Sichuan cuisine. Abroad, it is the representative food of China. Cantonese cuisine is represented by Guangfu flavor.
(1) Cantonese flavor: represented by Cantonese cuisine, it combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Zhongshan and other places, and is mainly popular in central and western Guangdong, Hong Kong, Macao and eastern Guangxi.
Guangfu cuisine pays attention to quality and taste, and the taste is relatively light, striving to be fresh in the clear and beautiful in the light. It changes with the seasons, with summer and autumn light and winter and spring heavy. Food tastes clear, fresh, tender, cool, smooth and fragrant; Seasonings are sour, sweet, bitter, spicy and salty; This is the so-called five flavors and six flavors. It has the reputation of "eating in Guangzhou". Representative varieties are: Long Hudou, boiled shrimp, roast suckling pig, braised pork with taro, scrambled eggs in Huangpu, stewed Mi Chong, dog meat pot, multicolored fried shredded snake, etc.
(2) Hakka flavor: also known as Dongjiang flavor, represented by Huizhou cuisine. Popular in Hakka areas of Guangdong, Jiangxi and Fujian. It is closer to the flavor of western Fujian in Fujian cuisine.
Hakka dishes are heavy in oil, salty in taste and simple in sauce, but the main ingredients are prominent. I like to use the meat of three livestock, seldom use vegetables and greens, and there is not much seafood. Representative varieties are: Dongjiang brine chicken, Dongjiang Sufu, refreshing beef balls, etc. , showing the rich diet style of ancient Zhongzhou.
(3) Chaoshan flavor: Chaozhou cuisine, as the representative, is mainly popular in Chaoshan area, which is close to Minnan flavor in Fujian cuisine.
Chaoshan cuisine is good at cooking seafood, with exquisite knife skills and rich and sweet taste. I like to use fish sauce, sand tea sauce, plum mutton sauce, ginger wine and other condiments. There are many kinds of beets, including 100 styles, which are coarse and fine, sweet and delicious. Another feature of Chaozhou cuisine is that it likes to put twelve dishes, and the order of serving is also like head and tail beets, and salty snacks are placed in the second half. Before the Qin Dynasty, Chaozhou belonged to Fujian, and its language family and customs were close to those of southern Fujian, but different from those of Guangzhou. Due to different origins, its cooking characteristics are also different. Representative varieties are: Chaozhou braised goose, douban chicken, Chinese cuisine, assorted black ginseng, fried crab with onion and ginger, dry fried shrimp and jujube, etc. All these are famous dishes in Chaozhou and spread to Lingnan area and at home and abroad.
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5 Fujian cuisine: Fujian cuisine is a cuisine mainly formed by local flavor dishes in eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. Represented by the flavors of eastern Fujian and southern Fujian.
(1) Eastern Fujian flavor: Fuzhou cuisine, as the representative, is mainly popular in eastern Fujian.
Eastern Fujian cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages". Fine material selection and rigorous knife work; Pay attention to the heat and the soup; Like to use condiments, the taste is changeable, showing four distinct characteristics: First, the knife method is clever and interesting, known as silk as hair and thin as paper, and fried snails and other famous dishes. Secondly, the variety of soup and vegetables is endless, which is called "one soup changes into ten flavors", the most famous of which is the Buddha jumping over the wall. Third, there are many kinds of spices, not just one side of the story. The spices of eastern Fujian cuisine tend to be sweet and sour, and they like to add sweet and sour, such as the famous litchi meat and drunken spareribs, which are all sour and sweet. This eating habit is related to the fact that cooking materials are mostly taken from delicacies. Make good use of sugar and use sweetness to remove fishy smell; Clever use of vinegar makes it sweet and sour; If the taste is light, it can maintain its original flavor, and it is famous for being sweet but not greasy, sour but not astringent, and light but not thin. Five representative dishes: Buddha jumping wall, mussel chicken soup, light-flavored snail slices, litchi meat and drunken chicken. Representatives of five bowls: Tai Chi taro paste, pot stickers, meatballs, fish balls and flat-fleshed swallows.
(2) Minnan flavor: Xiamen cuisine, as the representative, is mainly popular in southern Fujian and Taiwan Province, which is close to Chaoshan flavor in Cantonese cuisine.
Minnan cuisine is fresh and refreshing, and pays attention to seasoning, which is better than Chili sauce and mustard sauce. Representatives of Minnan cuisine include seafood, medicated diet and Nanputuo vegetarian dishes. The biggest feature of Minnan medicinal diet is to make medicinal diet with seafood, and make use of local special natural conditions to cook delicious food with good fragrance, taste and shape according to seasonal changes. Nanputuo vegetarian dishes come from Nanputuo Temple, a thousand-year-old temple. It is a typical traditional temple vegetarian dish, with rice flour, bean products, vegetables, mushrooms and fungus as the main ingredients. There are more than 40 kinds of famous dishes here, and each dish is named after its color, such as "colorful flowers welcome guests", and its main ingredients, such as "double mushrooms compete for beauty" or its shape, such as "half moon sinking into the river" Minnan cuisine also includes local snacks, whether seafood such as fried oysters, fish balls, onion snails, soup and blood clams, or meat such as roasted meat brown, crispy pigeons, brisket, fried spiced dishes, or snacks such as oil onion fruit, leek boxes, pancakes, batter, etc. These are mouth watering, you want to have a big meal.
(3) Western Fujian flavor: also known as Changting flavor. Longyan cuisine, as the representative, is mainly popular in western Fujian. It is close to the Hakka flavor of Cantonese cuisine.
West Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces, with Hakka dishes as the main body and exotic products unique to mountainous areas as raw materials. It has the characteristics of strong mountain flavor, rich soup and light and nourishing. Representative dishes include potatoes and taro, such as soft and delicious taro jiaozi, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, steamed taro and fried taro. Wild vegetables include: Pulsatilla chinensis, Ramulus Cinnamomi, Bitter Vegetable Soup, Fried Portulaca oleracea, Paederia cristata, Fried Malania herb, Toona sinensis bud, Wild Amaranth, Fried Mujinhua, etc. Melon beans include: white gourd pot, brewed bitter gourd, crisp cucumber, pumpkin soup, pumpkin pulp, dog claw bean, arhat bean, fried bitter gourd, brewed green pepper and so on. Meals include: Redmi, sorghum millet, wheat syrup, fist syrup, etc.
(4) Northern Fujian flavor: represented by Nanping cuisine, it is mainly popular in northern Fujian.
Northern Fujian is rich in specialties, with a long history and developed culture. Abundant mountain forest resources and humid subtropical climate provide sufficient conditions for northern Fujian to be rich in various delicacies. Mushrooms, russula, bamboo shoots, Jianlian, Coix seed and other local specialties, as well as wild game such as rabbits, wild goats, muntjac and snakes are all excellent raw materials for eating. The main representative dishes are Bagua Banquet, Wengong Cuisine, Man Ting Banquet, Snake Banquet, Tea Banquet, Rinsed Rabbit Meat, Smoked Goose, Dried Carp, Dragon Wind Soup, Snacks, Fried Pot Bottom with Winter Bamboo Shoots, Chrysanthemum Fish, Chicken with Tomato Juice, Jianou Duck and Xiayang Osmanthus Jelly.
(5) Central Fujian flavor: Sanming and Shaxian dishes are the representatives, which are mainly popular in central Fujian.
Minzhong cuisine is famous for its unique flavor, fine craftsmanship, diverse varieties and economic benefits, most of which are snacks. One of the most famous is Shaxian snack. There are 162 varieties of snacks in Shaxian County, of which more than 47 varieties are listed all the year round, forming wonton series, tofu series, steamed dumpling series, taro series and beef offal series, and its representatives include steamed dumplings, wonton, summer cat taro dumplings, dried loach powder, fish balls, sincere tofu balls, rice frozen skin and rice frozen cake.
(6) Puxian flavor: Putian cuisine, as the representative, is mainly popular in Puxian area.
Puxian cuisine is characterized by rural flavor, which mainly includes streaky pork, stir-fried four-powder, white-cut mutton, stewed tofu, stewed pig's feet with Huilicao, frozen bamboo shoots, Putian (Xinghua) rice noodles, Putian (Jiangkou) noodles, Putian (Xitianwei) flat food and hot and sour squid soup.
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6 Zhejiang cuisine: Zhejiang cuisine represented by hangzhou dishes. The taste of Zhejiang cuisine is relatively uniform. The main epidemic situation is related to Zhejiang. It is close to the southern Jiangsu flavor in Jiangsu cuisine and the southern Anhui and riverside flavors in Anhui cuisine.
Zhejiang cuisine has a long history, and its flavor includes the special dishes of Hangzhou, Ningbo and Shaoxing. Hangzhou dishes pays attention to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor. Ningbo cuisine is salty and good at cooking seafood. It pays attention to freshness, softness and smoothness, and emphasizes the original flavor and taste. Shaoxing cuisine is good at cooking seafood and poultry. The dishes emphasize the fragrance, crispness and glutinous taste in the mouth, and the soup is delicious and full of rural flavor. Zhejiang cuisine has the characteristics of bright color, delicious, crisp, soft and refreshing, small and exquisite, delicate and beautiful. Good at stewing, frying, stewing and steaming, unique. Zhejiang Telecom has many kinds of jiaozi, cakes, soups and cakes, which are delicious. Famous dishes include: Longjing shrimp, West Lake water shield soup, fried eel back with shrimp, West Lake vinegar fish, fried bell, crab catching, fresh eel, pickled yellow croaker, rock sugar turtle, oyster scrambled eggs, lotus root with honey sauce, Jiaxing Zongzi, jiaozi in Ningbo, and thousands of steamed buns in Huzhou, etc.
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Hunan cuisine: Hunan cuisine represented by Changsha cuisine. Hunan cuisine has a unified flavor in all parts of the country. Mainly popular in Hunan. There are Hunan restaurants in most parts of China. It is the third largest folk food.
Hunan cuisine includes the special dishes of Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Xiangjiang River Basin centered on Changsha, Hengyang and Xiangtan is the main representative of Hunan cuisine. It is characterized by strong oil color, emphasizing material benefits, paying attention to fresh fragrance, sour and spicy, soft and tender, especially stews and pickles. The dishes in Dongting Lake area are good at cooking seafood, poultry and livestock. They are characterized by large quantity, thick oil, salty, spicy and soft, and are famous for stewing and cooking. Xiangxi cuisine is good at making delicacies, smoked bacon, all kinds of bacon and chicken. Its taste is mainly salty, sweet and sour, and it has a strong Shan Ye flavor. One of the biggest characteristics of Hunan cuisine is spicy and the other is wax. The famous dishes are: Donganzi Chicken, Steamed Bacon, Anzu Shark's Fin, Rock Sugar Xiang Lian, Red Pepper Beef Breast, Hundred-page Maoniu, Huogong Stinky Tofu, Jishou Sour Meat, Huanxin Egg, etc.
Changsha snacks are one of the four major snacks in China. The main varieties are glutinous rice dumplings, sesame toffee, Liuyang fennel cake, Liuyang lobster sauce and Xiang Bin spring rolls.
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Anhui cuisine: Anhui cuisine. Including southern Anhui, along the Yangtze River and along the Huaihe River. Represented by southern Anhui flavor.
(1) Southern Anhui flavor: represented by Anhui cuisine. Mainly popular in Huangshan, Shexian (ancient Huizhou), Tunxi and other places and western Zhejiang. It is close to the flavor along the Yangtze River, Jiangsu cuisine and Sunan cuisine in Zhejiang cuisine.
The main characteristics of southern Anhui flavor are: good at cooking and stewing, paying attention to firepower, and accustomed to using ham as seasoning. The rock candy is very fresh and keeps its original flavor well. Many dishes are stewed with charcoal fire and served in the original pot, which not only embodies the simple and elegant style of Anhui cuisine, but also smells fragrant and tempting. Its representative dishes are: Stewed Horseshoe, Stewed Pigeon in Huangshan Mountain, Pickled Mandarin Fish, Braised Civet in Braised Sauce, Huizhou Hairy Tofu and Huizhou Roasted Meat with Peach Fat.
(2) The flavor along the river, represented by Wuhu and Anqing. Mainly popular along the Yangtze River, and later spread to Hefei.
Yanjiang flavor is good at cooking seafood and poultry, paying attention to knife work and color, being good at seasoning with sugar, and being good at stewing, steaming and smoking. Its dishes are crisp, tender, fresh, refreshing and fragrant. Representative dishes include fragrant fried chicken, raw smoked chicken, eight-hammer, Maofeng smoked fish, grilled fish, crab-yellow shrimp cup and so on. "Broccoli soft-shelled turtle, chrysanthemum crab and swordfish are followed by shad, spring bamboo shoots, broad beans, lotus roots, osmanthus geese and duck fat in August" clearly reflects the eating habits of people along the Yangtze River.
(3) The flavor along the Huaihe River, represented by Bengbu, Suxian and Fuyang, is mainly popular in central and northern Anhui.
The flavor along Huaihe River is simple, crisp, salty and refreshing. He is good at cooking techniques such as roasting, frying and distillation, and makes good use of coriander and pepper to match the flavor. Representative dishes are: king fish with milk fat, shrimp fried in sauce, fish biting sheep, pearl mussels, Zhu Hongwu tofu and cola fried mutton.