Authentic Sichuan cuisine is represented by the dishes in Chengdu and Chongqing, Sichuan. Its characteristics are sour, sweet, hemp, spicy and fragrant, heavy in oil and strong in flavor, and it is inseparable from three peppers (pepper, pepper and pepper). It is popular with spicy, sour and hemp, and its cooking methods are good at roasting, roasting, dry stir-frying and steaming.
Representatives of Sichuan cuisine: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan style pork, Dongpo elbow. Shandong cuisine is characterized by fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow.
He is good at frying, roasting, frying and frying. His famous dishes are: Jiuzhuan large intestine, crispy soup, braised prawns, Four Joy Meetballs, jar meat, sweet and sour carp and so on.