1. Shandong cuisine (Shandong cuisine)
As the first of the four major cuisines, it has a long history and the greatest influence in northern China. Its main characteristics are: paying attention to the mellow seasoning, the taste is fresh in Yu Xian, and it is tender and crisp. Cooking techniques are unique and specialized in frying and grilling. What is quite distinctive is to make good use of sauce, onion and garlic to flavor and use clear soup to make milk soup fresh.
Representative dishes are: sweet and sour carp, Dezhou braised chicken, crispy fried fish, steamed Cargill fish and bird's nest.
2. Su cuisine (Huaiyang cuisine)
Jiangsu is known as the "land of plenty", and the aquatic livestock and vegetables all year round provide superior material conditions for the development of cooking technology. Its main features are: extensive materials, mainly fresh sea water in rivers and lakes; Fine knife work, diverse cooking methods, good at stewing, stewing, simmering; Pursue the original taste, fresh and peaceful, and have strong adaptability; The dishes are elegant in style and beautiful in shape and quality.
Representative dishes: Squirrel mandarin fish, shrimps with snails, beggar chicken, whitebait in Taihu Lake, three sets of ducks, salted duck, farewell my concubine, Tibetan fish in sheep's side ...
3. Cantonese cuisine
As Guangzhou is located in the Pearl River Delta, with convenient land and water transportation in all directions, it is one of the earliest ports for foreign trade in China, and in the long-term economic and cultural exchanges with the West, it has further promoted the development of Cantonese cuisine.
Cantonese cuisine is famous all over the country for its wide selection of materials and novelty. Guangdong has expertise in cooking fish, shrimp, livestock and game, especially in the production of "snakes". At the same time, Guangdong is subtropical and the weather is hot, so the taste is light and the soup is heavy.
Representative dishes: crispy suckling pig, grandfather chicken, braised pork with taro, stewed insects, multicolored shredded snake, Dongjiang salted chicken ...
4. Sichuan cuisine
Originated from the ancient countries of Pakistan and Shu, from the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of Sichuan, which made Sichuan cuisine develop continuously, and there was a saying that "food in China, taste in Sichuan".
It has a wide range of materials, diverse tastes and a wide range of dishes. Among them, it is famous for its diverse flavors and ingenious changes. Sichuan cuisine is seasoned with three peppers (pepper, pepper, pepper), fresh ginger, bean paste, etc., with different proportions, and various flavors such as spicy, hot and sour, pepper hemp, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste, etc., which has a special flavor of "one dish with one grid" and "hundred dishes with one hundred flavors".
Representative dishes are: fish-flavored shredded pork, kung pao chicken, husband and wife lung slices, Mapo tofu, spicy chicken, strange chicken, boiled fish, Dengying beef ...
I don't know what you think, Cantonese cuisine is the most unacceptable for Xiaobian, especially when the materials are true and miscellaneous, everything can be made into delicious food, snakes and insects, and crispy suckling pigs. "Sucking pigs" should be newborn piglets, so small, they are crispy, which is really cruel! Sin! sin! (Personal opinion) Sichuan food is the most common and can be cooked at home. And very delicious.