Sichuan cuisine: It has a variety of tastes and dishes, mainly spicy.
Representative dish: Mapo tofu, which belongs to Sichuan cuisine, has spread abroad and become an international famous dish. It can be found in almost every China restaurant abroad. This dish has two flavors: spicy and hot. Hemp comes from pepper and spicy comes from pepper. Bangbangji, a cold dish in Sichuan cuisine, is a special food in Sichuan. Hemp, spicy, sour, sweet, fresh, salty and fragrant, everything is available. Chicken is high in protein and spicy, which can immediately stimulate the appetite.
Shandong cuisine: Qilu flavor originated in Shandong is the oldest cuisine. Mainly salty and fresh.
Representative dish: Lupai Crab Race, which belongs to Shandong cuisine and is a traditional specialty dish. There are no crabs in the crab race, so it is named crab race because it is more delicious than crabs. There are many ways to compete for crabs, and this dish is also rich in nutritional value. Yipin tofu, a classic dish, belongs to Confucian cuisine. Yipin tofu is white, delicate, tender, delicious and nutritious, and is deeply loved by people. Tofu contains a variety of rich nutrients.
Cantonese cuisine: Cantonese cuisine is Cantonese cuisine, and Chinese restaurants all over the world are mainly Cantonese cuisine.
Representative dish: barbecued pork with honey sauce, which belongs to Cantonese cuisine. It tastes sweet and delicious. This dish has the functions of tonifying kidney and nourishing blood, nourishing yin and moistening dryness, improving memory and strengthening brain. Usually a barbecued pork with some vegetables and a bowl of rice is a classic barbecue! Boiled chicken, which belongs to Cantonese cuisine, is the most common chicken delicacy in Cantonese cuisine. This dish is characterized by its simple preparation, freshly cooked but not rotten chicken, without adding any ingredients, maintaining its original flavor and being very fresh and delicious.
Jiangsu cuisine: Jiangsu cuisine is similar to Zhejiang cuisine, so it is called Jiangsu and Zhejiang cuisine together with Zhejiang cuisine. The internal cuisine is divided into four factions.
Representative dishes: salted duck, a famous specialty in Nanjing, has a long history, and salted duck can best show the original flavor of duck meat. Eating salted duck often can diminish inflammation and reduce swelling. Sweet and sour mandarin fish, a famous Suzhou specialty, is named after it looks like a squirrel. Its main component is mandarin fish (or mandarin fish).
Zhejiang cuisine: Zhejiang cuisine system consists of four local schools represented by Hangzhou, Ningbo, Shaoxing and Wenzhou.
Representative dish: West Lake Vinegar Fish, a famous dish in Hangzhou, Zhejiang Province, with grass carp as the main ingredient. After cooking, pour a layer of smooth and oily sweet and sour, fresh, sweet and sour, delicious! Steamed pork with lotus leaf powder, this dish is based on fresh lotus leaf, fried rice flour and seasoned pork wrapped and steamed. It tastes delicious, and the pork is fat but not greasy.
Fujian cuisine: Fujian cuisine with delicacies and delicacies as the mainstay, paying attention to freshness and fragrance.
Representative dish: Buddha jumps over the wall, which is a famous local dish in Fujian. This kind of food is complicated to make, and its real characteristics can only be achieved through careful cooking. Satay Noodles is a famous snack in Xiamen, which is mainly made of sand tea sauce and soup stock. It tastes salty and sweet.