1. Shandong cuisine. Representative dishes: Yipin Shou Tao, Jade Shrimp Rings, Sea Rice Pearl Bamboo Shoots, etc. Shandong cuisine consists of three flavors: Qilu, Jiaoliao and Kongfu. Qilu cuisine is famous for its fragrance, freshness and pure taste. Each dish is delicious and a hundred dishes are not heavy. The representative dish is Texas boneless braised chicken. Jiaoliao cuisine is famous for cooking seafood. The taste is mainly fresh and tender, focusing on light and colorful. Confucius cuisine has the characteristic of "never getting tired of fine food, never getting tired of fine cooking".
2. Representative Sichuan dishes: dry-roasted mandarin fish, fish-flavored shredded pork, strange-flavored chicken, etc. The flavors of Sichuan cuisine are relatively uniform across different regions. The main feature is the variety of flavors. Chili, pepper, Sichuan peppercorns, bean paste, etc. are the main condiments. It has the special flavor of "one dish, one style" and "hundred dishes and hundreds of flavors". All kinds of dishes are very popular. In terms of taste, special attention is paid to color, aroma, taste and shape, and it has the advantages of both north and south. It is famous for its rich, wide and thick taste. It enjoys the reputation of "eat in China and taste in Sichuan" internationally.
3. Representative dishes of Jiangsu cuisine: squirrel mandarin fish, salted duck, shredded chicken boiled in sauce, etc. Jiangsu cuisine is good at stewing, stewing, steaming, and stir-frying. It pays attention to adjusting the soup to maintain the original juice. The flavor is fresh, thick but not greasy, light but not thin, crispy and fall off the bone without losing its shape, smooth and crispy without losing its flavor. taste. Jiangsu is a land of fish and rice, rich in products and rich in dietary resources. Famous aquatic products. Jiangsu cuisine is famous for its emphasis on heat and knife skills.
4. Representative Cantonese dishes: Guangzhou Wenchang Chicken, Stuffed Three Treasures, Chaozhou Beef Balls, etc. Cantonese cuisine is Guangdong cuisine, which consists of three flavors: Guangfu, Hakka, and Chaoshan. Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be fresh in the light and beautiful in the light. Hakka cuisine is heavy on oil, but the main ingredients are outstanding. Chaoshan cuisine is famous for cooking seafood. Wenchang Chicken in Cantonese cuisine is one of the top ten foods in Sanya.
5. Fujian cuisine. Representative dishes: Buddha Jumps Over the Wall, Fujian Fruits, Fish Fillet with Red Grain Grain, etc. Fujian cuisine is famous for its delicacies. Fujian cuisine originated in Fuzhou. Fuzhou cuisine is light and fresh, and pays attention to the freshness of the soup. It is good at all kinds of delicacies. Southern Fujian cuisine includes Quanzhou, Xiamen, and Zhangzhou. It pays attention to seasonings. Western Fujian cuisine includes Changting. And in the southwest, salty and spicy food is emphasized, and most of the dishes are prepared with mountain delicacies, with a mountain flavor. Therefore, Fujian cuisine has three major characteristics: first, it is good at red glutinous rice seasoning, second, it is good at making soup, and third, it is good at using sweet and sour. Soup is the essence of Fujian cuisine, and there is a saying that one soup has ten changes.
6. Zhejiang cuisine. Representative dishes: Dongpo pork, dry-fried bells, braised chestnut meat, etc. "Zhejiang cuisine" is rich in Jiangnan characteristics, has a long history and has a long history. It is a famous local vegetable in China. Zhejiang cuisine system has a long history. Zhejiang cuisine has a rich variety. The dishes are small and exquisite. The dishes are delicious, smooth, tender, crisp, soft and refreshing. They are characterized by fresh, fragrant, crisp, tender, refreshing and fresh. They play an important role in many local flavors in China. status.
7. Hunan cuisine. Representative dishes: Dong'an chicken, fish head with chopped pepper, steamed preserved meat, etc. Hunan cuisine is a local flavor with a long history in China. Hunan cuisine pays special attention to seasoning, especially spicy, sour, salty, fragrant and fresh. The Xiangjiang River Basin is famous for its stewed vegetables and preserved vegetables. The cuisine of the Dongting Lake area is good at cooking river fresh food and poultry and livestock. Xiangxi cuisine is good at making mountain delicacies, smoked bacon and various cured meats, with a strong mountain flavor.
8. Anhui cuisine. Representative dishes: Huizhou hairy tofu, braised stinky mandarin fish, Huangshan braised pigeon, etc. The main flavor characteristics of Anhui cuisine are salty and fresh, highlighting the original flavor, paying attention to fire skills, and focusing on food supplements. The cooking methods of Wannan are good at roasting, stewing and steaming. The Yanjiang style is famous for cooking river fresh food and poultry. The Yanhuai style is simple, crispy, salty and refreshing. Anhui cuisine has strong local characteristics and profound cultural heritage, and is a shining pearl in the treasure house of Chinese food culture.