Specialty dishes, is to have a different place with other dishes material, can be distinguished from other dishes, has a special flavor own characteristics of the unique regional flavor, is not other dishes. In our daily life, there are all kinds of dishes, a wide variety of dishes, take "dishes", from folk dishes to hotel dishes, thousands of dishes, plus some local snacks, countryside snacks, and so on, it is difficult to count, each with its own flavor and characteristics. In short, it is necessary to have their own characteristics unique flavor and has a local flavor and charm in order to deserve the title of "special dishes".

Cuisine Characteristics

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Xiang Cuisine

Specialty Cuisine

Xiang Cuisine has always emphasized the importance of matching raw materials with each other and mutual penetration of flavors. Hunan cuisine is especially flavored with hot and sour spices. Due to its geographical location, Hunan has a mild and humid climate, so people like to eat chili peppers to refresh themselves and remove dampness. Sour pickles as a seasoning, accompanied by chili cooked dishes, appetizing and refreshing, favored, and become a unique local food customs. At the same time, stir-frying is also Hunan people cooking skill.

Sichuan Cuisine

Sichuan Cuisine Fresh and mellow, spicy and fragrant, a dish of a pattern, a hundred dishes, a hundred flavors.

Sichuan Cuisine has six types of flavors: numb, spicy, sweet, salty, sour and bitter. On the basis of the six basic flavors, and can be deployed to change into a variety of composite flavors, in the Sichuan cooking process, such as the use of taste of the primary and secondary, thick and thin, more or less, deployment changes, coupled with the selection of materials, cut with the proper cooking, you can get a good color, flavor and shape with a special flavor of a variety of delicacies.

Cantonese Cuisine

Cantonese Cuisine is precise and fine in dosage, skillful in ingredients, beautiful and colorful in decorations, and good at innovating in imitation, with many varieties, as introduced in the "Guangzhou Famous Dishes and Beautiful Points Exhibition" in 1965, there are as many as 5457 kinds of dishes.

Cantonese cuisine pays attention to the quality and flavor, the taste is relatively light, and strive for freshness and beauty in light. Moreover, it changes with the seasons, favoring lightness in summer and autumn and richness in winter and spring, and pursuing color, aroma, taste and shape.

Su Cuisine

Su Cuisine is good at stewing, simmering, steaming and stir-frying, and attaches great importance to adjusting the soup to keep the original juice, with a fresh flavor, thick but not greasy, light but not thin, fluffy and off the bone without losing its shape, and smooth and crispy without losing its taste. Nanjing cuisine taste and mellow, delicate; Yangzhou cuisine, light and palatable, fine knife work; Suzhou cuisine tends to taste sweet, elegant and colorful.

Min Cuisine

Min Cuisine's cooking is characterized by soup dishes to be clear, the flavor to be light, fried food to be crispy good at cooking seafood dishes. Its cooking techniques are characterized by steaming and frying, stir-frying, stir-frying, simmering, deep-frying and stewing.

Lu Cuisine

Lu Cuisine pays attention to the excellent quality of raw materials, salt to improve freshness, soup to strengthen the freshness of the seasoning for salty and pure, highlighting the flavor. Onion is a specialty of Shandong, most dishes should use green onion, ginger and garlic to enhance the flavor, frying, stir-frying, popping, grilling, burning and other methods to use green onion, especially green onion burning dishes, but also to have a strong green onion aroma for the best, such as green onion burned sea cucumber, green onion burned hoof tendon; feeding stuffing, popping pot, cold mix are less green onion, ginger and garlic. Seafood is more quality, less fishy, fresh and live to pay attention to the original flavor, shrimp, crab, shellfish, clams, more ginger vinegar with food; bird's nest, shark's fin, sea cucumber, dry abalone, fish skin, fish bones and other high-grade raw materials, quality and taste is low, must be used in the soup to improve the freshness.

Huizhou Cuisine

Huizhou Cuisine is good at burning, stewing, steaming, and explosion, stir-fry dishes less, heavy oil, heavy color, heavy fire. Hui Cuisine inherited the motherland tradition of medical food, pay attention to food supplement, which is a major feature of Hui Cuisine. Anhui cuisine, because of the braised is a large class, and braised "red", performance in the sugar color above. The fire power requirements are harsh. The oil used for stir-frying is self-grown and self-squeezed rapeseed oil, and a large amount of wood is used as fuel: there is a charcoal fire for warm stewing, a wood fire for rapid burning, and a tree block for slow burning, which is more delicate. The tradition of heavy oil, heavy color, and heavy fire work has the special conditions of Huizhou. Keeping heavy color: the function of adjusting color; heavy oil: the function of seasoning; heavy fire function: the function of adjusting quality. Such as old or tender, hard or soft, knotted or loose. It is traditional to use ham to flavor Anhui cuisine. Making ham is also a popularized family technique in Huizhou.

Zhejiang Cuisine

Zhejiang Cuisine is rich in varieties, small and exquisite dishes, fresh and smooth, crisp and soft and refreshing, which is characterized by clear, fragrant, crispy, tender, refreshing and fresh, and occupies an important position among the many local flavors in China. Zhejiang cuisine is mainly composed of four schools: Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics.