1. Shandong cuisine

After the Song Dynasty, Shandong cuisine became the representative of "Northern food". During the Ming and Qing dynasties, Shandong cuisine has become the mainstay of royal cuisine, and has a great influence on the northeastern regions of Beijing and Tianjin. Today's Shandong cuisine evolved from the local dishes of Jinan and Jiaodong. It is famous for its fragrance, freshness, and pure taste. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow. Jinan cuisine is good at stir-frying, roasting, deep-frying, and stir-frying. Its famous varieties include "Sweet and Sour Yellow River Carp", "Nine-turn Large Intestine", "Double Crispy Soup", "Burned Conch", "Burned Oyster Locust", and "Grilled Prawn" ", "Bird's Nest in Clear Soup", etc. Jiaodong cuisine is famous for cooking a variety of seafood. The taste is mainly fresh and light. Its famous varieties include "Dry Steamed Jiaji Fish", "Oil-fried Conch", etc. After the founding of the People's Republic of China, innovative famous dishes such as "Grilled Abalone in Original Shell", "Walnut Meat in Milk Soup", "Fish in White Sauce", "Mafen Pork Pork" and so on.

2. Sichuan cuisine

It began to take shape in the late Qin and early Han Dynasties. It developed rapidly during the Tang and Song Dynasties, became famous during the Ming and Qing Dynasties, and now Sichuan cuisine restaurants are all over the world. Authentic Sichuan cuisine is represented by dishes from Chengdu and Chongqing, Sichuan. Pay attention to the selection of ingredients, pay attention to specifications, distinguish the colors and priorities of side dishes, and make them bright and coordinated. It is characterized by sour, sweet, numbing, spicy aroma, heavy oil and strong flavor. It pays attention to seasoning and is inseparable from the three peppers (i.e. chili pepper, pepper and Sichuan peppercorns) and fresh ginger. Its spicy, sour and numbing flavors are popular among other local dishes. They are rare and form the unique flavor of Sichuan cuisine, which enjoys the reputation of "one dish has one taste, one hundred dishes have one hundred flavors". The cooking methods are good at roasting, roasting, stir-frying and steaming. Sichuan cuisine is good at combining flavors and has a thicker sauce. On the basis of the five flavors of salty, sweet, numb, spicy and sour, various seasonings are added to form a variety of complex flavors, such as home-cooked, salty and fishy. , lychee smell, strange smell, etc. twenty-three kinds. Representative dishes include "Double-boiled Dry Shreds", "Yellow Braised Eel", "Strange Chicken Nuggets", "Ma Po Tofu", etc.

3. Cantonese Cuisine

During the Western Han Dynasty, There are records of Cantonese cuisine. In the Southern Song Dynasty, it was influenced by the royal chefs who went to Yangcheng. It developed rapidly in the Ming and Qing Dynasties. In the 20th century, with the introduction of foreign trade, Cantonese cuisine was introduced to the world. There are thousands of Cantonese restaurants in New York alone in the United States. Cantonese cuisine is represented by cuisines from Guangzhou, Chaozhou and Dongjiang. Vegetables are made from a wide range of raw materials, with many colors and novel shapes. They are good at changing and pay attention to freshness, tenderness, refreshing and smoothness. Generally, they strive to be light in summer and autumn, and more concentrated in winter and spring. Seasonings are divided into the so-called five flavors (fragrant, loose, smelly, fat, thick) and six flavors (sour, sweet, bitter, salty, spicy, fresh). Its cooking is good at frying, deep-frying, braising, stewing, stir-frying, etc. The dishes are rich in color, smooth but not greasy. It is especially famous for cooking snakes, raccoons, cats, dogs, monkeys, rats and other wild animals. The famous dishes include "Three Snakes, Dragons, Tigers and Phoenix Conference", "Five Snake Soup", "Yanhuoji Chicken", " Beef in Oyster Sauce", "Roast Suckling Pig", "Dry-fried Prawns" and "Winter Melon Cup" etc.

4. Fujian cuisine

Origined from Minhou County, Fujian Province. It was developed on behalf of dishes from Fuzhou, Quanzhou, Xiamen and other places. It is famous for its beautiful color and fresh taste. The cooking methods are good at stir-frying, simmering, frying and simmering, with "bad" being the most distinctive. Since Fujian is located on the southeast coast, it is rich in a variety of seafood, such as conger eels, razor clams, squid, yellow croaker, sea cucumbers, etc. Therefore, seafood is often used as raw materials to prepare various dishes with unique flavors. Famous dishes include "Buddha Jumps over the Wall", "Drunk Chicken", "Hot and Sour Rotten Squid", "Shaked Sliced ??Chicken", "Tai Chi Prawns", "Steamed Fish with Garlic", "Lychee Meat", etc.

5. Jiangsu cuisine

It started in the Southern and Northern Dynasties. After the Tang and Song Dynasties, it competed with Zhejiang cuisine and became one of the two pillars of "Southern cuisine". Jiangsu cuisine is represented by the four major cuisines of Suzhou, Yangzhou, Nanjing and Zhenjiang. Its characteristics are thick but light, fresh and crispy, the original soup is thick but not greasy, the taste is mild, salty and sweet. Its cooking skills are famous for being good at stewing, braising, roasting, simmering and stir-frying. When cooking, we use rigorous ingredients, pay attention to color matching, and pay attention to the shape. The four seasons are different. Suzhou cuisine is sweet in taste and harmonious in color; Yangzhou cuisine is light and delicious, with outstanding main ingredients, fine knife skills, and mellow flavor; Nanjing and Zhenjiang cuisine are mild in taste, exquisite and delicate, and their duck dishes are especially famous. Famous dishes include "fire recipe in clear soup", "duck-wrapped shark's fin", "squirrel mandarin fish", "watermelon chicken", "salted duck", etc.