1, Sichuan cuisine
The taste of Sichuan food is mainly spicy, so it is good to season it with spicy food. The dishes are diverse and have a wide range of uses. Characteristics require hemp, spicy, fresh and fragrant. Sichuan has the reputation of "the gourmet capital of the world". Representative dishes include shredded pork with fish flavor, kung pao chicken, boiled fish, boiled pork slices, husband and wife's lung slices, diced chicken with Chili, Mapo tofu, Sichuan-style braised pork, mouthwatering chicken, chicken feet with pickled peppers, fried beef with Chili peppers, etc.
2. Cantonese cuisine
Cantonese cuisine pays attention to clearness, freshness, tenderness and smoothness. It is good at stir-frying and pays attention to the momentum and grade of dishes. Traditional foods include fried rice noodles, thin-skinned shrimp dumplings, crab roe buns, barbecued buns, diamond cakes, glutinous rice chicken, flower rolls, dry steamed dumplings, pork red soup, braised beef offal and crispy rice.
3. Fujian cuisine
Fujian cuisine is famous for cooking delicious food, paying attention to freshness and meaty taste. The essence of Fujian cuisine lies in soup, which is known as "one soup changes into ten flavors". Representative dishes include the Buddha's Leaping Wall, mussel chicken soup, eight-treasure red sturgeon rice, white fried fresh sole, Tai Chi taro, light fried spiral slices, fried double crisp, south fried liver, lychee meat, drunken spareribs, boiled shark's fin, anchovies, jadeite pearl abalone, minced pork rice with golden bamboo shoots, pork rice with fish lips, diced meat and Fuzhou fish balls.
4. Hunan cuisine
Hunan cuisine, also known as Hunan cuisine, has a long history and became its own cuisine in the Han Dynasty. Hunan cuisine is well-made, with a wide range of materials, changeable taste, strong oil color, heavy fragrance, spicy, fresh and tender. Representative dishes are tofu and shark's fin. Fish head with chopped peppers, fried meat with peppers, cauliflower in western Hunan, sour meat in Jishou, beef powder, Hengyang fish meal, Du Qifeng fish meal, Dong 'an chicken, goldfish playing lotus, Yongzhou blood duck, Jiuyishan rabbit, Ningyuan stuffed tofu, steamed bacon, sister jiaozi, Ningxiang tasty snake, Yueyang ginger and spicy snake, etc.
5. Shandong cuisine
Shandong cuisine is the most difficult and is called the first of the eight major cuisines. Southern Liaoning cuisine, represented by Dalian cuisine, also belongs to Shandong cuisine. Representative dishes include first-class tofu, scallion sea cucumber, three-shredded shark's fin, boiled four treasures, sweet and sour yellow river carp, nine-turn large intestine, fried and crispy, abalone baked in the original shell, prawns braised in oil, pickled fish, fried fish fillets, warm fried mandarin fish slices, fried squid rolls in oyster sauce, clear soup with white fungus and osmanthus flowers. Mullet egg soup, duck in pot, crispy chicken, yellow croaker bean curd soup, shredded yam, pear balls with honey juice, scattered Dan in casserole, bagged chicken, sliced hibiscus chicken, hibiscus yellow tube, Yangguan Triassic, shrimp before rain, black clouds supporting the moon, yellow croaker in pot collapse, milk crucian carp soup, ear-burning, Taishan Sanmei soup and clear soup Xishi.
6. Su cuisine
Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and retains the original juice of dishes. Its taste is fresh, thick but not greasy, light but not thin, loose and boneless without losing shape, smooth and tender without losing flavor. Its famous dishes include Jinling Roast Duck, Old Duck Soup, Braised Raw Knock, Roasted Square, Crystal Yaozhuan, Stewed Lion's Head with Crab Powder, Stewed Chicken with Yellow Mud, Stewed Chicken Fu, Salted Duck (Jinling Salted Duck), Golden Spiced Cake, Dried Chicken Soup, Braised Bran, Anchovy Shrimp, Three-piece Duck, Wuxi Meat Bone, Pig's Head with Lu Sauce, etc.
7.zhejiang cuisine
Zhejiang cuisine is exquisite, elegant, delicious, tender, crisp and refreshing. Flavor with fragrant grains. Representative dishes are Dongpo pork, West Lake vinegar fish, Longjing shrimp and shredded three fish.
8. Anhui cuisine
Anhui cuisine is good at cooking, stewing and steaming, but it is less fried and stir-fried, with heavy oil, heavy color and heavy fire. Representative dishes include family portrait, Feng Haichao, fried eel paste, bayberry balls, sand crucian carp, white-flowered chicken, braised paddle, five-color hydrangea, three-shrimp tofu, emerald shrimp, braised, honey-baked, fried meat with fermented bean curd, sherry red, roasted bamboo shoots, squirrel yellow croaker, duck wonton in casserole and so on. Today, Anhui cuisine still retains a pot, which is fragrant with knives and plates, pickled fresh mandarin fish, tiger skin tofu, bamboo shoots, stewed turtle with ham, Huangshan Shuangshi (stewed tremella in Shi Wa), waxberry balls, phoenix stewed peony, steamed pork with lotus leaf powder, stewed snail and neutralization soup.