Sichuan cuisine, such as Chengdu, Chongqing, Zigong and Fozhai cuisine, has a wide range of materials, fresh, pure, spicy and spicy, one dish, one hundred dishes, a hundred fish-flavored shredded pork, Mapo bean curd and kung pao chicken.
Shandong cuisine, Jinan and Jiaodong, are rich, not greasy, fresh, fragrant, crisp and tender, and are good at mixing soup and frying crucian carp with double crisp milk soup.
Huaiyang cuisine Yangzhou, Suzhou and Nanjing are famous for stewing, stewing and stewing. Pay attention to soup mixing, keep the original juice of chicken soup, cook dried silk, stew crab powder, lion head,
Zhejiang cuisine in Hangzhou, Ningbo and Shaoxing is tender, soft and smooth, mellow and glutinous, refreshing and not greasy. Longjing shrimp, West Lake vinegar fish, beggar chicken.
Fujian cuisine is Fuzhou, Quanzhou and Xiamen, with Fuzhou cuisine as its representative. Seafood is the main raw material, paying attention to sweet, sour, salty and fragrant, and the color is delicious and fresh. Snowflake chicken, Jin Shoufu, fried chicken, orange juice plus fish, Taiji prawn.
Hunan cuisine pays attention to spicy, spicy, sour, spicy, burnt and fragrant, especially hot and sour ones, such as braised shark's fin and rock sugar Xianglian.
Anhui cuisine is served with ham in southern Anhui, along the Yangtze River and along the Huaihe River. It is fresh with crystal sugar, good at stewing, and pays attention to fireworks, gourd and duck, and Fuliji roast chicken.
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