Lu Cuisine
Lu Cuisine originated from the Qilu flavor in Shandong, is the only spontaneous type of cuisine in the eight traditional Chinese cuisines, is the longest history, the richest techniques, the highest difficulty, the most see the merits of the cuisine.
Poetry Ginkgo four joy balls Texas Steak Chicken
Sichuan Cuisine
Sichuan Cuisine is one of the eight major Chinese cuisines, originating in Sichuan and Chongqing, and is characterized by numbness, spiciness, freshness, and aroma. Famous for its flavor, it has more flavor types and is rich in variations, with fish flavor, red oil, strange flavor and spicy being more prominent. The style of Sichuan cuisine is simple and fresh, with a strong local flavor.
Cantonese Cuisine
Cantonese Cuisine, or Cantonese Cuisine, originated in Lingnan, is a late starter cuisine, but it has a far-reaching influence, and most of the Chinese restaurants in countries around the world are based on Cantonese Cuisine, which is famous for its French cuisine around the world, and basically all the Chinese food in foreign countries are Cantonese Cuisine, so Cantonese Cuisine is also a representative of the cuisine of overseas China.
Shrimp Dumplings with Rice in Casserole
Su Cuisine
Su Cuisine, also known as Jiangsu Cuisine, is the second most popular cuisine at the court. It is characterized by careful selection of ingredients, fine knife work, sweet flavors, and distinctive shapes. Jiangsu and Zhejiang cuisines are mainly sweet, and the style originated from Kaifeng in the Song Dynasty, which was brought in by the southward migration of the Song Dynasty and gradually occupied a major position.
Yangzhou fried rice, crab roe soup dumplings, squirrel Mandarin fish
Zhejiang Cuisine
Zhejiang Cuisine adopts a wide range of raw materials, focusing on the freshness of the raw materials, a reasonable combination of flavors, in order to seek complementary, and to fully explore the common raw materials of the delicious and nutritious. In particular, Hangzhou cuisine in the lake gang and mountain gang two major flavor technology system, all emphasize the freshness of raw materials, now take now do. There are also many water and mountain plants rich in a variety of nutrients, which are very beneficial to health.
West Lake Vinegar Fish with Green Dumplings
Min Cuisine
Min Cuisine is fresh and light, favoring sweet and sour. Especially pay attention to adjust the soup, soup, fresh, flavorful, soup dishes have many varieties, with traditional characteristics. Eastern Fujian cuisine has Fuzhou cuisine fragrance of the four seas, food culture for ages, known as the following distinctive features: one for the knife clever, interesting in flavor; two for the soup dishes, endless changes; three for the seasoning peculiar, not a party.
Buddha jumps over the wall with chicken mushrooms and golden bamboo shoots
Xiang Cuisine
Xiang Cuisine is a local flavor dish with a long history in China. Hunan cuisine is particularly concerned about seasoning, especially sour and spicy, salty, fragrant, fresh and strong. In the hot summer, the flavor is light and fresh. In winter, when it is cold and wet, the flavor is hot, spicy and fresh.
Wax flavors and steam
Hui Cai
Hui Cai is a local specialty of ancient Huizhou, and its unique geography and humanities environment gives Hui Cai a unique flavor. Its main feature is that it likes to use ham to flavor, to ice sugar to refresh, good at keeping the original flavor of the raw materials, the true flavor, taste to salty, fresh, fragrant, and put the sugar does not feel its sweetness. Anhui cuisine is good at baking, stewing, pay attention to the fire, which is characterized by gravy oil heavy.
Smelly Mandarin Fish
Beijing Cuisine
Beijing Cuisine
Beijing Cuisine, also known as the Beijing Cuisine, which is based on the northern cuisine, set the country's culinary technology, and constantly absorbing the essence of the local diet, absorbing the essence of the Han and Manchu and other ethnic diets of the court flavor and the formation of the Tanjia Cuisine on the basis of the Guangdong Cuisine, while picking up the long of the flavors of the region. In Beijing, the most distinctive dishes are roast duck and shabu-shabu.
Peking duck and ice-cream gourd
Northwest Cuisine
Northwest Cuisine, which refers to the cuisine of the northwestern region of China, has a long history and is not complicated. Northwest cuisine is characterized by beef and mutton, supplemented by wild game, the main flavor of each dish is only one, sour, spicy, bitter, sweet and salty only a taste out of the head.
Northeastern Cuisine
Northeastern Cuisine is characterized by multi-flavored dishes, salty and sweet, a wide range of ingredients, sufficient fire, rich flavor, color and taste, crispy and crunchy, and cooking methods are long in the stir-frying, popping, grilling, deep-frying, burning, steaming, stewing, and stewing, saucing, and roasting as the main features.
Pot-boiled pork
National dishes
National dishes, also known as ordinary dishes or home-cooked dishes, are generally not geographically different, and basically there are such dishes in all parts of China.
Dumplings