there are eight major cuisines in China: Guangdong cuisine, Sichuan cuisine, Shandong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine, with their own characteristics.

Guangdong cuisine: salted baked chicken

Salted baked chicken is a well-known Hakka cuisine, which has been deeply loved by people at home and abroad since ancient times. Originated in Dongjiang, Guangdong.

Its appearance is clear, butter is bright, chicken is fragrant and mellow, and it is fragrant but not greasy, smooth and tender, suitable for all ages. Regular consumption has the effects of cooling blood and moistening dryness, nourishing kidney and relaxing bowels, and warming spleen and stomach. Because of the perfect combination of these techniques and ingredients, the salted chicken is not only unique in taste, but also rich in nutrition, which is endless and unforgettable.

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Guangxi cuisine: lemon duck

Lemon duck is a special dish in Wuming, Nanning, Guangxi.

Lemon duck meat is sour and spicy, with a strong and strong taste. The first bite feels strong, and the second bite can't stop. Duck meat is crispy and fleshy.

Lemon duck is not soft, greasy or smelly, with a special lemon aroma. The sour and spicy flavor of lemon duck is not only the credit of lemon, but in fact, sour pepper, sour mustard head, sour ginger, garlic paste and so on should be added when frying. Add salted lemon and perilla before taking out the pot. The salted lemon should be seeded before putting it in, otherwise it will be bitter if cooked for a long time, and the fragrance will evaporate.

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Hunan cuisine: fish head with chopped pepper

Fish head with chopped pepper belongs to Hunan cuisine and is a famous dish in Xiangtan. It combines the "fresh taste" of fish head with the "spicy taste" of chopped pepper, and has a unique flavor. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.

hubei cuisine: ribs and lotus root soup

First, blanch the chopped ribs in boiling water, take them out and dry them. Stir-fry the ribs in a wok with oil, then put them in a crock, add some warm water, and add salt after boiling. In addition, peel the old lotus root, remove the knots and wash it, and cut it into irregular prisms. Add a little salt and mix raw. When the ribs are cooked until they are 6% ripe, pour the processed lotus root into the pot, stir and continue to boil, add salt appropriately until the ribs are rotten with lotus root powder, and sprinkle some chopped green onion and pepper when putting them into the soup bowl. It is characterized by rotten meat lotus root and delicious soup.

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Shandong cuisine: Crab yellow sea cucumber

Scallion-roasted sea cucumber, a famous northern dish, is imported from Shandong, with water-soaked sea cucumber and scallion as the main ingredients. The sea cucumber is fresh, soft and smooth, and the scallion is fragrant, with no juice left after eating. It is one of the "eight treasures of ancient and modern times", with mellow onion flavor and rich nutrition, which nourishes the lung and kidney.

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Henan cuisine: baked noodles with fried fish

Baked noodles with fried fish in sweet and sour, which is a famous traditional dish in Kaifeng. It is made of sweet and sour fried fish and baked noodles. Sweet and sour fried fish has a long history. According to the Tokyo Dream Record, it was popular in the Tokyo market in the Northern Song Dynasty, and it was called vinegar fish. It is made of carp as the top-grade raw material, and has been carefully produced through many processes. It is bright and bright in color, soft and tender, fresh and fragrant, sweet and sour, slightly salty in acid, and tender as tofu, but the fish body is intact. It is really good in color, fragrance, shape and taste.

Jiangxi cuisine: Pan Yang Lake Fat Fish Head

Pohu Fat Fish Head is a branch of Xunyang cuisine in Jiangxi Province, which is a famous dish in Jiujiang City, Jiangxi Province. Because it is "fresh, spicy, slightly sour, fat, tender and delicious, and rich in nutrition", and the main material, Fat Fish Head, is produced in Poyang Lake, the largest freshwater lake in China and the mother lake of Jiangxi people, and ranks first among the "Top Ten Jiangxi Cuisine" because of its extremely strong Jiangxi flavor.

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Fujian cuisine: Buddha leaping wall

There are 18 kinds of raw materials for Buddha leaping wall cuisine: sea cucumber, abalone, shark's fin, scallop, fish lips, gelatin, razor clam, ham, pork tripe, sheep elbow, hoof tip, tendon, chicken breast, duck breast and chicken gizzard. The cooking process is very complicated: firstly, 18 kinds of raw materials are processed into various dishes with their own characteristics by frying, frying, cooking and frying, and then they are stacked in a big Shaoxing wine jar layer by layer, and appropriate amount of Shang Tang and Shaoxing wine are injected to fully blend the soup, wine and vegetables, and then the jar mouth is sealed with lotus leaves and heated on the fire. The use of fire is also very particular. It is necessary to choose white charcoal that is heavy and does not smoke. First, boil it on a strong fire, and then simmer it slowly for five or six hours on a slow fire. This is the end of the story.

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anhui cuisine: Pickled fresh mandarin fish

Fresh mandarin fish pickled in light salt water is the main ingredient, and pork belly, mountain bamboo shoots and so on are added. After Laicheng, the imported meat is tender, white and delicious, which is a famous traditional flavor in Huizhou.

Zhejiang cuisine: steamed pork with lotus leaf powder

"steamed pork with lotus leaf powder" is a famous specialty dish with high reputation in Hangzhou. In the late Qing Dynasty, it was said that its name was related to the "Wind and Lotus in Quyuan" of the "Ten Scenes of West Lake". It is made of fresh lotus leaves in Hangzhou at that time, wrapped and steamed with fried fragrant rice flour and seasoned pork. It is fragrant, fresh, fat, soft, waxy and not greasy, and it is very suitable for appetite in summer.

representative dishes from all over the country

Jiangsu cuisine: braised lion's head

Braised lion's head is a dish often eaten in China on holidays, also known as Four Joy Meetballs, which means auspiciousness.

This is a well-known dish in Huai 'nan. It is rich and thin, ruddy and shiny, and covered with green vegetables. The bright colors and tangy fragrance will arouse the appetite just by looking at it. The mellow meat and juice are irresistible top delicacies.

The lion's head should be soft and delicious, and it is best to chop the meat yourself. Another key point is to simmer it slowly in the container, and casserole is the best. One of the famous dishes taught by Zhang Daqian, a master of Chinese painting, is "Braised Lion's Head in Braised Sauce". Mr. Daqian's practice is that it is very lean, three-thirds fat, finely chopped and roughly chopped, and the size should be like rice grains, not too finely chopped, so as to keep gaps between the meat, so as to contain juice.

representative dishes from all over the country

Shanghai cuisine: Babao Duck

"Babao Duck" is a famous dish in various hotels in Shanghai, but it is best cooked in Shanghai Chenghuangmiao Shanghai Old Hotel, so it is praised by gourmets as a must at the table and is famous at home and abroad. It is made by opening the back of a duck with bones, filling the ingredients, putting it in a big bowl, sealing it with cellophane and steaming it. The duck is plump and full, and the original juice is prominent. When it comes out of the cage, it is poured with shrimp and green beans prepared with steamed duck's original brine, which is fragrant all over the house.

Northeast cuisine (same as Heijiliao cuisine): Stewed mushrooms with chicken

Stewed mushrooms with chicken is a famous dish in Northeast China, which is made by stewing dried mushrooms, chicken and vermicelli together.

The best mushroom for chicken stew is wild hazel mushroom, which can bring out the fresh flavor of chicken to the greatest extent. A veritable delicacy. A few northeastern cuisines can develop into one of the home-cooked dishes comparable to other high-grade cuisines.

representative dishes all over the country

Shanxi cuisine: oily meat

"oily meat" is one of the famous dishes in Shanxi. At first, it was a famous official dish, and later it spread to Taiyuan and gradually spread in Shanxi. After the improvement of chefs in past dynasties, this dish has reached a relatively perfect level. Because the "oily meat" in Shanxi has its own uniqueness from material selection to cutting, from pickling to cooking, especially in the use of seasonings, it clearly reflects the local flavor characteristics of Shanxi. Shanxi people are jealous, and the use of vinegar in cooking is very particular. The method of using vinegar in this dish is an example.

the requirements for this dish are: golden and bright color, salty and fresh taste with vinegar, soft texture outside and tender inside, moderate and transparent juice, not thin or thick, and slightly bright oil.