First, Shandong cuisine
1. Features:
The taste is salty and fresh. Pay attention to the excellent quality of raw materials, fresh with salt, fresh with soup, salty and pure with seasoning, and highlight the original taste. Salty and fresh, exquisite cooking, good at making soup and cooking seafood.
2. Daimai famous dishes:
Qilu flavor: sweet and sour carp, kung pao chicken (Shandong), Jiuzhuan large intestine, crispy soup, milk soup and Typha.
Jiaodong flavor: sea cucumber with minced meat, crispy chicken, home-cooked fish with sliced teeth, stewed chicken with Laoshan mushroom, abalone with original shell and hot and sour fish.
Confucian flavor: Yipin Shoutao, Emerald Shrimp Ring, Dried Pearl Bamboo Shoots, Fried Chicken Fan, Bird's Nest, and Baked Brand.
Medicinal food flavor: Suzhou-made meat, Suzhou-made elbow, chrysanthemum chicken soup, chrysanthemum stewed chicken shreds.
Second, Sichuan cuisine
1. Features:
The taste is spicy, the dishes are diverse, and the taste is fresh and mellow. We should make good use of spicy seasoning (fish flavor, spicy, chili pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy taste).
2. Representative dishes:
Shanghe Gang: Husband and wife lung slices, ants on trees, white meat with garlic paste, hibiscus chicken slices, crispy pork slices, white bean curd, boiled white (salted boiled white, sweet boiled white) and fish-flavored series (shredded pork, eggplant).
Xiaohe Gang: Fire Whip Beef, Cold Eating Rabbit, Cold Eating Beef, Diving Fish, Fresh Pot Rabbit, Fresh Pepper Rabbit, Niufo Baked Elbow, Suobian Fish Hotpot, Hejiang Grilled Fish, and Old Brand Duck.
Xiahe Gang: Boiled pork slices, boiled fish, pickled fish, Maoxuewang, Dengying beef, saliva chicken, stewed series of dried vegetables, chili pepper snail, douban shrimp and spicy shellfish.
Third, Cantonese cuisine
1. Features:
The taste is fresh and fragrant. Fine selection of materials, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the temperature and oil temperature just right.
2. Representative dishes:
Guangfu flavor: white-cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey, crispy roast meat, baked lobster with soup, steamed East Star Spot.
Chaoshan flavor: Chaozhou bittern platter, Chaoshan beef hotpot, bittern pork knuckle, bittern foie gras, oyster sauce, Chaozhou chill, hibiscus shrimp, beef with sand tea and Chaozhou beef balls.
Hakka flavor: Hakka stuffed tofu, braised pork with plum vegetables, salted chicken, pork belly wrapped chicken, potted vegetables, stuffed bitter gourd, plum vegetable patties, salted noodles, Hakka stewed pork soup and three cups of duck.
Fourth, Jiangsu cuisine
1. Features:
The taste is light. Strict materials, attention to color matching, pay attention to modeling, four seasons are different. Cooking skills are famous for stewing, stewing and stewing, and attention is paid to adjusting soup, keeping the original juice and having a peaceful taste.
2. Daimai famous dishes:
Jinling flavor: salted duck, duck blood vermicelli soup, Meiren liver, stewed chicken fu, anchovies and Jinling meatballs.
Huaiyang flavor: stewed crab powder lion's head, boiled dried silk, three sets of ducks, Wensi tofu, Yangzhou fried rice.
Xu Hai flavor: Tibetan fish in sheep's side, Farewell My Concubine, Pei Gong dog meat, Pengcheng fish balls, diguo chicken, etc.
Southern Jiangsu flavor: stewed chicken with mushrooms, goo-goo meat, squirrel mandarin fish, lung soup, shrimps with snails, and oily eel paste.
Third, Fujian cuisine
1. Features:
The taste is fresh and fragrant. In particular, it is good at "fragrance" and "taste", and its style is fresh, mellow, fragrant and not greasy. Three characteristics, one is good at seasoning red grains, the other is good at making soup, and the third is good at using sweet and sour.
2. Daimai famous dishes:
Eastern Fujian flavor: Buddha jumps over the wall, sea bream in chicken soup, light-fermented snail slices, litchi meat, and drunken chicken.
Minnan flavor: sweet-scented osmanthus clam meat, braised river eel, east wall dragon ball, steamed bamboo shoot perch, and red sturgeon baked in oil.
Western Fujian flavor: original river river, golden shrimp balls, prawns with salt and pepper, chrysanthemum and cabbage, and towel gourd with red knotweed.
Northern Fujian: Bagua Banquet, Wengong Cuisine, Manting Banquet, Snake Banquet, Tea Banquet, Rabbit Rinse, Goose Smoked, Dragon and Phoenix Soup.
Fourth, Zhejiang cuisine
1. Features:
The taste is light. The dishes are exquisite, elegant, delicious, tender, crisp and refreshing. Seasoning with fragrant grains and yellow wine. There are rich cooking techniques, especially in cooking seafood rivers.
2. Daimai famous dishes
Hangzhou dishes: West Lake vinegar fish, Dongpo meat, Longjing shrimp, dried bamboo shoots and old duck pot, eight-treasure tofu, shredded chicken with chrysanthemum, etc.
Ningbo cuisine: rock sugar soft-shelled turtle, pot-cooked river eel, rotten leather bag yellow croaker, small-roasted moss, fried golden rooster and crab with red paste.
Wenzhou cuisine: three-silk fish, raw crab, Huaixi muscovy duck, pan-fragrant eel, Rui 'an mutton, and Yongqiang mud and garlic jelly.
Jinhua cuisine: honey sauce fire recipe, fire-heeled fairy duck, Jinhua pot, sliced ham, Jinhua meatballs, Wu Jiang Chun.
Five, Hunan cuisine
1. Features:
The taste is mainly spicy and there are many varieties. The color is oily and heavy, and it is practical; Spicy, fragrant and fresh, soft and tender. Pay attention to the matching of raw materials and the mutual penetration of tastes.
2. Representative dishes:
Xiangjiang cuisine: Donganzi chicken, Zuan shark's fin, steamed bacon, whole duck with bread, spicy chicken, turtle mutton soup, Jishou sour meat and Wuyuan fairy chicken.
Dongting cuisine: Dongting Lake whitebait, Dongting Lake preserved wild duck strips, Baling whole fish mat, butterfly crossing the sea, Junshan silver needle chicken slices, Dongting Lake spicy fish larvae, Dongting Lake roasted fish.
Xiangxi cuisine: Miaojia sour fish, Xiangxi bacon, Miaojiashe rice, secret cauldron chicken, fried peasant bacon, fried bamboo shoots with leek sauce, hand-torn bamboo shoots in a griddle, blood-raked duck and Xiangxi rice noodles.
Sixth, Anhui cuisine
1. Features:
The taste is mainly spicy. Good at burning, stewing and steaming, but less explosive and stir-frying, heavy oil, heavy color and heavy fire work. The best way to embody the characteristics of Huizhou style is to slip-burn, stew and smoke.
2. Representative dishes:
Riverside dishes: fragrant sand-stir-fried chicken, raw smoked chicken, eight hammers, smoked shad from Mao Feng, baked fish with fire, and crab-yellow shrimp cup.
Vegetables along the Huaihe River: Kirin mandarin fish, Pearl crispy abalone, colorful shrimp floss, dried scallops with fresh milk, grapevine fish, braised sheep's feet with red sauce, shredded mutton with moss, hydrangea mutton, and fried prawns.
Southern Anhui cuisine: stewed turtle with ham, stewed pigeon with Huangshan Mountain, steamed stone chicken, pickled fresh mandarin fish, mushroom box, tiger skin tofu, dried roasted meat, steamed eagle turtle, stewed duck with green snails, and waxberry balls.