Shandong cuisine-Shandong cuisine evolved from the local dishes in Jinan and Jiaodong. It is famous for its fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow. Jinan cuisine is good at frying, roasting, frying and frying. Its famous varieties are sweet and sour Yellow River carp, Jiuzhuan large intestine, crispy soup, roasted conch, roasted Sophora japonica in oyster sauce, roasted prawn, clear soup bird's nest and so on. Jiaodong cuisine is famous for cooking all kinds of seafood, with fresh and light taste. Its famous varieties include "dry steamed Cargill" and "fried conch". After the founding of the People's Republic of China, innovative famous dishes include abalone in original shell, walnut in milk soup, fish in white sauce, and elbow with sesame powder. Cantonese cuisine Cantonese cuisine is represented by Guangzhou, Chaozhou and Dongjiang cuisine. Dishes have a wide range of raw materials, diverse colors, novel shapes, good at change, and pay attention to freshness, tenderness, coolness and smoothness. Generally, summer and autumn are light, while winter and spring are heavy. Seasoning can be divided into five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh). His cooking is good at frying, frying, stewing, stewing and frying. Its dishes are rich in color, smooth but not greasy. It is famous for cooking snakes, raccoons, cats, dogs, monkeys, mice and other wild animals. Famous dishes include "Three Snakes, Dragon and Tiger Phoenix", "Five Snakes Soup", "Baked Chicken with Salt", "Beef in Oyster Sauce", "Roasted Prawn" and "Winter Melon Cup".
Hunan cuisine is represented by the dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. It is characterized by a wide range of materials, strong oil color, mostly pepper and smoked wax as raw materials, and the taste is fragrant, sour and tender. Cooking methods are good at waxing, smoking, stewing, steaming, stewing, frying and frying. Its famous dishes include steamed bacon, Dong 'anzi chicken, spicy chicken, braised shark's fin, stewed belly in soup pot, rock sugar Xiang Lian, money fish and so on. Jiangsu cuisine-Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by thick and light, fresh, crisp and rotten, thick and not greasy in raw juice and soup, mild in taste and sweet in salty. His cooking skills are good at stewing, stewing, burning, simmering and frying. When cooking, the materials are rigorous, and the color matching and modeling are emphasized. The four seasons are different. Suzhou cuisine tastes sweet and harmonious; Yangzhou cuisine is light and palatable, with prominent main ingredients, fine knife work and mellow taste; The dishes in Nanjing and Zhenjiang are delicious and mellow, especially the roast duck. Famous dishes include clear soup with fire, shark's fin duck, sweet and sour mandarin fish, watermelon chicken and salted duck.
Zhejiang cuisine is represented by dishes from Hangzhou, Ningbo, Shaoxing and Wenzhou. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp and is also a famous scenic spot. Beautiful lakes and mountains, beautiful mountains and rivers, elegant and pleasant. Therefore, its dishes are picturesque, and most of the famous dishes come from the folk, with fine production and many changes. Cooking is good at frying, frying, stewing, sliding, steaming and burning. Famous dishes include West Lake vinegar fish, fried slices, Dongpo pork, Longjing shrimp, dry fried bell, young chicken, clear soup fish, braised pork with dried vegetables, big soup yellow croaker, fried cuttlefish roll, splendid fish and so on.
Northeast cuisine ˇ Northeast cuisine is rich in flavor, salty and sweet, crisp and refreshing, rich in flavor, bright and shiny, and beautifully shaped. Cooking methods are good at roasting, frying, roasting, steaming, stewing and pot. Stewing, sauce and roasting are the main features, with rough color and rich flavor. Thick-line northeast cuisine, not rigidly attached to details, is quite like thick-line northeast people. In fact, the northeast cuisine combines the strengths of Manchu, Korean, Mongolian and court cuisines. It uses northeast specialty raw materials and pure green food raw materials, and takes frying, frying, roasting, roasting, sauce, stew and wire drawing as the main cooking techniques. Many dishes are tender but not raw, thorough but not old, rotten but not old, or crisp outside and tender inside, with mellow taste.