Sichuan is rich in fertile fields and rich in products, which provides rich raw materials for Sichuan cuisine. There are many representative dishes of Sichuan cuisine, such as stir-fried beef shreds, boiled beef, diced kung pao chicken, mapo tofu and fish with Chinese sauerkraut.

One of the characteristics of Sichuan cuisine: paying attention to seasoning.

First, condiments are complex and diverse, with characteristics, and pay attention to Sichuan flavor. Condiments are mostly pepper, pepper, pepper, fragrant grains, bean paste, onion, ginger, garlic and so on. Secondly, it is good at multi-level and incremental seasoning methods. Third, there are many flavors.

The second feature of Sichuan cuisine: cooking techniques

Cooking techniques are good at stir-frying, frying, dry-burning and dry-frying. In addition, Sichuan cuisine pays attention to the production and use of soup.

The third feature of Sichuan cuisine: compound flavor Sichuan cuisine

Salty flavor type: it is mainly prepared with Sichuan salt and monosodium glutamate, which highlights the umami flavor, is moderately salty, fresh and light. Such as fresh mushroom and cabbage, white sauce carp, yellow-roasted shark's fin, fresh shredded chicken, snowflake chicken, fresh sliced meat, etc.

Homemade flavor: made from Sichuan salt, Pixian watercress, soy sauce, cooking wine, monosodium glutamate and pepper noodles. Characterized by salty and slightly spicy. Such as raw fried meat with salt, home-made sea cucumber with minced meat, home-made beef tendon with minced meat, home-made tofu, etc.

Spicy type: prepared with Sichuan salt, Danxian watercress, dried red pepper, pepper, dried Chili noodles, fermented soya beans, soy sauce, etc. It is characterized by spicy and salty taste. Such as Mapo tofu, boiled beef, dry stir-fried beef shreds, spicy beef shreds, etc.

Spicy paste type: made with Sichuan salt, soy sauce, dried red pepper, pepper, ginger, garlic and onion as seasoning. Characterized by spicy, mainly salty and fresh, slightly sweet and sour. Such as kung pao chicken, Kung Pao shrimp, Kung Pao scallops, and spicy sliced meat.

Fish flavor: prepared with Sichuan salt, soy sauce, sugar, vinegar, pickled pepper, ginger, onion and garlic. It is characterized by salty, spicy, sweet and sour, and has the unique fish flavor of Sichuan cuisine. Such as fish-flavored shredded pork, fish-flavored prawns, fish-flavored cakes before crossing the river, fish-flavored flowers before, fish-flavored crisp chicken slices, fish-flavored preserved chicken slices, fish-flavored duck squares and so on.

Flavor of ginger juice: prepared with Sichuan salt, soy sauce, ginger, sesame oil and monosodium glutamate. It is characterized by salty and light taste and strong ginger juice. Such as young chicken with ginger sauce, fresh fish with ginger sauce, shredded fish with ginger sauce, duck feet with ginger sauce, spinach with ginger sauce, etc.

Hot and sour flavor: Sichuan salt, soy sauce, vinegar, pepper noodles, monosodium glutamate and sesame oil are used as seasonings. It is characterized by hot and sour, salty and fresh, and strong vinegar flavor. Such as spicy chicken strips, spicy fish pieces, and cucumber strips.

Sweet and sour flavor: made of Sichuan salt, sugar, vinegar, pepper noodles and monosodium glutamate. It is characterized by salty, sweet and sour taste and strong sweet and sour taste. Such as sweet and sour crispy fish, sweet and sour crispy fish diced, sweet and sour fish rolls crossing the river, sweet and sour scallops and sweet and sour crispy chicken. Sweet and sour shredded green bamboo shoots, etc.

Litchi flavor: Sichuan salt, soy sauce, sugar, vinegar, pepper noodles and monosodium glutamate are mainly used as seasonings. Characterized by salty taste, slightly sweet and sour. Such as crispy rice, crispy sea cucumber, diced chicken with pickled peppers, and sliced litchi meat.

Mustard flavor: it is made of Sichuan salt, soy sauce, vinegar, mustard, sesame oil and monosodium glutamate. It is characterized by salty, fresh, sour and spicy, and strong mustard flavor. Such as mustard chicken breast, mustard scallop, etc.

Sweet flavor: made of white sugar, rock sugar, brown sugar, sesame seeds and various fruit materials. It is characterized by sweetness. Such as snowflake peach mud, rock sugar, sweet potato, lotus and longan in ice juice, etc.

Pepper-hemp flavor: it is mainly prepared with Sichuan salt, soy sauce, monosodium glutamate, pepper, onion leaves and sesame oil. It is characterized by salty flavor and hemp, and strong onion flavor. Generally, it is a cold dish, such as sliced chicken with pepper, duck's feet with pepper, fish fillets with pepper, etc.

Odd flavor type: it is mainly prepared with soy sauce, sugar, vinegar, red pepper, pepper noodles, sesame sauce, cooked sesame seeds, monosodium glutamate, pepper noodles, ginger, onion, garlic and sesame oil. It is characterized by both flavors and long spicy taste. Generally, they are cold dishes, such as shredded chicken, sliced duck, sliced fish, sliced shrimp and bamboo shoots.

Characteristics of Zhejiang cuisine

The formation of cuisine

Zhejiang is located on the coast of the East China Sea, with a network of waterways in the north, which is known as the land of plenty. The southwest hills are undulating, rich in delicacies and game; Coastal fishing grounds are dense and rich in seafood resources. The people of Zhejiang have made use of these rich natural resources to create many famous Zhejiang dishes that people like to eat and enjoy. Zhejiang cuisine consists of Hangzhou, Ningbo and Shaoxing, among which Hangzhou cuisine is the representative.

Characteristics of Zhejiang cuisine

1, the choice of materials should be "fine, special, fresh and tender"

First, choose the fine materials, and take the fine parts of the materials to make the dishes elegant and superior.

Second, use special products and dishes with obvious local characteristics.

Third, stress freshness, and the dishes taste pure.

Fourth, the pursuit of fresh, fresh and crisp dishes.

2. The cooking method is good at cooking southern dishes in the north, and the taste is characterized by freshness and crispness.

Hangzhou cuisine is fine and varied, mainly fried, fried, stewed and fried; Ningbo cuisine is fresh and salty, and is good at steaming, roasting and stewing. It pays attention to freshness, softness and smoothness, and pays attention to maintaining the original flavor. Shaoxing cuisine is good at cooking seafood, the entrance is crispy and glutinous, and the soup is delicious and full of local flavor. In addition, in seasoning, Zhejiang cuisine makes good use of cooking wine, onion, ginger, sugar, vinegar and so on.

3, the form is exquisite and delicate, delicate and elegant. Many dishes are full of beautiful legends, and strong cultural color is a major feature of Zhejiang cuisine.

Characteristics of Fujian cuisine

The formation of cuisine

Fujian is located in the southeast of China, with the sea in the east and mountains in the northwest, with a mild climate. Rich resources of delicacies, game and aquatic products provide good material conditions for Fujian cuisine. Fujian cuisine consists of three different flavors: Fuzhou, southern Fujian and western Fujian. Represented by Fuzhou cuisine. Fuzhou cuisine is fresh, light and refreshing, and tends to be sweet and sour. Pay attention to the soup, the soup is fresh and delicious, and Tang Zhong is diverse. Make good use of bad seasoning, including fried bad, red bad, pulled bad, drunk bad and other cooking methods.

Minnan cuisine is famous for its seasoning, sweet and spicy taste, Chili sauce, sand tea sauce and mustard sauce, especially for cooking dishes with sand tea sauce. Western Fujian cuisine is slightly salty and spicy, with strong local flavor.

Characteristics of Fujian cuisine

It is famous for its delicacies, especially for its skillful cooking of seafood. On the premise of giving consideration to color, flavor and shape, it takes taste as the key link and has the flavor characteristics of elegance, freshness and eternity. Knife is clever and interesting; The seasoning is peculiar and unique; Delicate cooking, elegant and generous. Cooking methods are not limited to frying, frying, frying, stewing, and simmering, but are especially famous for techniques such as frying, frying, and simmering. Fine selection of ingredients, proper soaking, accurate seasoning, exquisite soup making and appropriate cooking.

The representative cuisines of Fujian cuisine include "Buddha jumps over the wall", "roasted duck with sliced pork", "Tai Chi prawn", "small diced chicken with diced pork", "stir-fried sliced yellow snail" and "stir-fried Xishi Tongue".

The formation of cuisine

Jiangsu is bordered by the sea in the east, Hongze in the west, Taihu Lake in the south, the Yangtze River in the middle, and the canal flowing in the north and south. There are cobwebs of Hong Kong and Han in the territory, which are suitable for cold and warm, and the soil is fertile. It is known as the "land of plenty". "Knife whales have gills in summer in spring, fat ducks in autumn and vegetables in winter", and all the year round, aquatic products, birds and vegetables are in the air. These rich products provide superior material conditions for the formation of Jiangsu cuisine. Jiangsu cuisine is mainly composed of four local cuisines: Huaiyang, Jinling, Suxi and Xuhai, and its influence is spread all over the middle and lower reaches of the Yangtze River.

Huaiyang flavor is centered on Yangzhou and Huaibei (Huai 'an and Huaiyin), with the Grand Canal as the main trunk, starting from Zhenjiang in the south, near Hongze Lake in the north, and covering Lixia River in the east and bordering the coast. Here, the water network is intertwined, and the rivers and lakes are abundant. It is known for its lightness and taste. Among them, Yangzhou's swordsmanship ranks first in the country, and Huaibei's fish dishes are rich and colorful, and Zhenjiang's three fish (white fish, knife whale and mandarin fish) are world-famous.

Jinling flavor, also known as Beijing-Suzhou cuisine, refers to the local flavor centered on Nanjing. Nanjing cuisine combines the beauty of all directions to meet the needs of all directions, represented by four famous dishes: squirrel color, boiled eggs, beautiful liver and anchovies, as well as salted duck, braised duck wrist liver and duck blood sausage.

Suzhou and Wuxi are the representatives of Suzhou and Wuxi. Traditionally, it is sweet and salty, with thick oil and red sauce. Modern times gradually tend to be fresh and comfortable, with appropriate shades. Squirrel and whale, snail shrimp, tender chicken eggs and Changshu beggar chicken are all delicious dishes stewed with people.

Xu Hai's flavor is represented by Xuzhou and Lianyungang, which is mainly fresh and salty, with five flavors, simple style and material benefits.

Characteristics of Jiangsu cuisine

The materials are mainly fresh water, the knife work is fine, the temperature is paid attention to, and he is good at candles, cigarettes, quenching and glutinous rice; Pursue the original taste, fresh and harmonious, salty and sweet and mellow. The dishes are elegant in style, beautiful in shape and quality, crisp and boneless without losing their shape, smooth and crisp and beneficial to their taste.

Characteristics of Cantonese Cuisine

Guangdong is located in the southeast coast, with mild climate and rich products. The Baiyue people who lived in Guangdong in ancient times were good at agriculture and fisheries and omnivorous.

After the Qin and Han Dynasties, influenced by the culture of the Central Plains, the omnivorous food law was more developed and improved. In modern times, it absorbed the skills of western food, and gradually formed a distinctive southern flavor cuisine-Guangdong cuisine. In recent years, Cantonese cuisine has developed more, and new Cantonese cuisine has become popular all over the country. Guangdong cuisine consists of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Hong Kong cuisine should also belong to Guangdong cuisine.

Characteristics of Cantonese cuisine

1, a wide range of exotic ingredients, make good use of raw and fierce seafood. Guangdong cuisine has a wide range of ingredients, ranking first among all cuisines in China. Don't ask birds, animals, insects and snakes, all eat them. For example, in terms of animal raw materials, in addition to commonly used chickens, ducks, fish, shrimps, pigs, cows and sheep, many animals such as snakes, dogs, raccoons and rats are also used well. Making good use of fresh raw materials is a major feature of Guangdong cuisine, among which Chaozhou cuisine is best at seafood.

2. Knife workers are skilled at killing and slaughtering raw seafood. The technique pays attention to simplicity and naturalness, unlike other cuisines.

3. Light and refreshing Guangzhou cuisine is characterized by cool, crisp, fresh and tender taste, which is the main taste of Guangdong cuisine. The taste of Dongjiang cuisine is salty, sour and spicy, and most of them are home-cooked dishes.

4, cooking methods, seasoning methods are self-contained. Many cooking methods of Guangdong cuisine originated from the north or the west, and have been continuously improved to form a whole set of cooking systems different from other cuisines.

Cantonese cuisine is usually cooked by frying, frying, grilling, stewing, steaming, etc.

Cantonese cuisine uses soy sauce, juice, lemon juice, soy sauce, oyster sauce, seafood sauce, sand tea sauce, fish sauce, chestnut powder, custard powder, tender meat powder, raw flour, butter, etc., all of which are not used or seldom used by other cuisines.