First, Sichuan cuisine
Sichuan cuisine has a long history and has experienced three development periods: Ming Dynasty, Republic of China and New China. Mainly distributed in Chengdu, Leshan and Chongqing. It is divided into three factions: Shanghe Port, Xiahe Port and Xiaohe Port, among which Shanghe Port is Chengdu cuisine and Leshan cuisine, Xiahe Port is the Chongqing cuisine of Jiyuan City, and Xiaohe Port is Zigong cuisine. Sichuan cuisine has a strong taste, mainly spicy and refreshing, and enjoys a good reputation at home and abroad. Chengdu was awarded the honorary title of "World Food Capital" by the United Nations. The main classic dishes are husband and wife lung slices, spicy fragrant fish and roasted chicken with chestnuts.
Second, Shandong cuisine
Shandong cuisine, which originated from Qilu flavor in Shandong Province, is the only self-styled cuisine among the four major cuisines in China, with the longest history and the greatest difficulty. 2500 years ago, Confucian school mainly talked about paying attention to the details of diet and the aesthetic requirements of health and beauty. There are more than ten ways to cook Shandong cuisine, such as steaming, boiling, frying, frying and soy sauce. During the Ming and Qing dynasties, a large number of Shandong dishes entered the court, giving people a feeling of atmosphere, luxury, health and delicacy. The main classic dishes are chicken nuggets with sugar sauce, bean paste with oil, cattail in milk soup, boiled duck, crispy chicken and other delicious dishes.
Third, Cantonese cuisine
Cantonese cuisine is one of the three major Cantonese cuisines originated in Lingnan, which is mainly composed of Cantonese cuisine, Dongjiang cuisine and Chaozhou cuisine. It is said that Cantonese food and French food can have the same name, so Cantonese food is indispensable in restaurants all over the world. Cantonese dishes are carefully selected, and the main methods are stir-frying and paying attention to the temperature, so that the taste is light and moderate, fresh and tender, but not greasy. The main feature of Chaozhou cuisine is seafood soup dessert, fine knife work and moderate taste. Dongjiang cuisine is mainly based on meat and has a strong taste. Casserole dishes have a unique local flavor.
Iv. Huaiyang cuisine
Huaiyang cuisine originated in the Western Han Dynasty and was formed in Yangzhou and Huai 'an, one of the four major cuisines in China. It has a long history of development and spread from the Western Han Dynasty to the Sui, Tang, Song, Ming and Qing Dynasties. Most of them use seafood as the main raw material, and the raw materials have been carefully selected and cooked. They pursue the original flavor of dishes, which are light, salty, sweet and moderate in taste. When cooking, they pay attention to the temperature. Common practices include stewing, steaming, roasting, stir-frying and other dishes for a long time. These dishes are beautiful in appearance, light in taste and full of color, fragrance and taste.