Shandong cuisine: salty and fresh, highlighting the original flavor, making good use of onion, ginger and garlic, original flavor; Be good at "explosion" and pay attention to firepower; Good at making soup, pay attention to using soup; Cooking seafood is unique; The variety is complete, the price is affordable and the style is atmospheric.
Cantonese cuisine: 1. Cantonese cuisine is dazzling with a variety of materials. Almost everything that flies in the sky, crawls on the ground and swims in the water can be eaten. Second, the dosage is fine and fine, the ingredients are many and clever, the decoration is beautiful and gorgeous, and it is good at innovation in imitation. Third, pay attention to quality and taste, the taste is relatively light, and strive to seek freshness in the clear and beauty in the light. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape.
Zhejiang cuisine: First, it has a wide range of materials and strict compatibility. The main ingredients pay attention to seasons and varieties, and the selection of ingredients and seasonings aims at highlighting the main ingredients, enhancing fragrance and removing fishy smell; Second, the knife is fine and unique in shape; The third is to season with heat, which is the most important and moderate; Fourth, it is fresh and refreshing, with both taste and taste; Fifth, the three major Zhejiang cuisines have their own charm.