1, Shandong cuisine
Shandong cuisine, which originated from Qilu flavor in Shandong, is the only self-styled cuisine among the four traditional cuisines in China, and it is one of the cuisines with the longest history, the richest techniques, the highest difficulty and the most skillful skills.
It is famous for its fragrance, tenderness and mellow taste. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow. Yantai Fushan is the birthplace of Jiaodong cuisine. It is famous for cooking all kinds of seafood and has a light taste. Licheng is the birthplace of jinan cuisine. He is good at exploding, burning, frying and frying, and his taste is biased.
2. Sichuan cuisine
It is one of the eight major Chinese cuisines, which originated in Sichuan and Chongqing and is characterized by hemp, spicy, fresh and fragrant. The appearance of Sichuan cuisine can be traced back to Qin and Han Dynasties, and it has formed a genre in the Song Dynasty. After pepper was introduced to China for a period of time in the late Ming and early Qing Dynasties, Sichuan cuisine underwent great innovation and gradually developed into the present Sichuan cuisine.
3. Cantonese cuisine
That is, Guangdong cuisine, which originated from the Central Plains, has matured in the late Qing Dynasty after more than two thousand years of development. It consists of three local flavors: Guangfu cuisine, Chaozhou cuisine and Dongjiang cuisine, each with its own characteristics.
Characterized by fresh and fragrant taste. 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. Also compatible with many western food practices, pay attention to the momentum and grade of food.
4. Su cuisine
Jiangsu cuisine. Jiangsu cuisine, commonly known as "Su cuisine" in culinary science, is the second largest cuisine in the court, which is composed of four kinds of flavor rivers: Nanjing, Xu Hai, Huaiyang and Sunan. Today, Huaiyang cuisine is still the main one in state banquets.
Characterized by light taste. Strict materials, attention to color matching, pay attention to modeling, four seasons are different. Cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup, keep the original juice and taste peaceful. Make good use of vegetables. Among them, Huaiyang cuisine pays attention to material selection and knife work, and is good at making soup; Southern Jiangsu cuisine tastes sweet, so we should pay attention to making soy sauce, and make good use of fragrant grains and yellow wine to flavor it.
5. Fujian cuisine
Fujian cuisine is a cuisine mainly formed by local flavor dishes in eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. Represented by Fuzhou cuisine.
It is characterized by fresh and fragrant taste. Especially, it is good at "fragrance" and "taste", and its fresh, mellow, meaty and non-greasy style. 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.
6. Zhejiang cuisine
Zhejiang, located on the coast of the East China Sea in China, is known as the land of plenty of fish and rice. It is rich in special products, rich in delicacies and all kinds of fish. Zhejiang cuisine is a local cuisine represented by Hangzhou, Ningbo, Shaoxing and Wenzhou. Zhejiang cuisine uses a wide range of raw materials, and pays attention to the freshness and reasonable collocation of raw materials in order to complement each other's tastes and fully explore the delicacy and nutrition of ordinary raw materials. In particular, the two major flavor technical systems of Hangzhou cuisine, Lake Gang and Mountain Gang, both emphasize fresh and tender raw materials, so they are made now. There are also many plants in water and mountains that are rich in various nutrients, which are very beneficial to health.
Characterized by light taste. 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. The taste pays attention to freshness, crispness and tenderness, and keeps the natural color and true taste of raw materials. The dishes are exquisite in form, delicate and delicate, delicate and elegant. Among them, the taste in the north is sweet, the taste in the west is spicy and the taste in the southeast is salty.
7. Anhui cuisine
Huizhou cuisine, referred to as Huizhou cuisine, is one of the eight major cuisines in China.
Characterized by fresh and spicy taste. Good at burning, stewing and steaming, but less explosive and stir-frying, heavy oil, heavy color and heavy fire work. It has always been a tradition to focus on fire work, and its uniqueness is concentrated in Kung Fu dishes that are good at burning, stewing, smoking and steaming. Different dishes use different fire control techniques to form a unique flavor of crisp, tender, fragrant and fresh, among which the slip-burning, clear-stewing and raw-smoked methods can best reflect the characteristics of Huizhou style.
8. Hunan cuisine
Hunan cuisine is a local flavor dish with a long history in China. Hunan cuisine pays special attention to seasoning, especially hot and sour, salty, fragrant and fresh. It is hot in summer, and its taste is light and fragrant. Winter is wet and cold, and the taste is heavy, hot and fresh.
Characterized by spicy taste, a wide variety. 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. Hunan cuisine is especially spicy when seasoned. Relatively speaking, the simmering kung fu of Hunan cuisine is better, almost reaching the point of perfection. Stewing can be divided into red stewing and white stewing in color change, and clear soup stewing, thick soup stewing and milk soup stewing in seasoning. Slow stew, original flavor.