1, Jiangsu cuisine,

That is, Jiangsu flavor dishes. The main characteristics of Jiangsu cuisine are: strict selection of materials, exquisite production, moderate taste and distinct seasons. In cooking technology, he is good at stewing, stewing, nesting, roasting and frying, and pays attention to soup mixing, keeping the original juice, keeping the flavor fresh, adapting to a wide range, thick but not greasy, light but not thin, crisp and rotten, smooth and tender.

Jiangsu cuisine is dominated by Nanjing, Yangzhou and Suzhou, including Zhenjiang, Huai 'an, Wuxi, Taihu and Xuzhou cuisine. The main characteristics of Jiangsu cuisine are: strict selection of materials, exquisite production, moderate taste and distinct seasons. In cooking technology, he is good at stewing, stewing, nesting, roasting and frying, and pays attention to soup mixing, keeping the original juice, keeping the flavor fresh, adapting to a wide range, thick but not greasy, light but not thin, crisp and rotten, smooth and tender. There are also different characteristics among the cuisines in Jiangban. Yangzhou and Zhenjiang cuisines are exquisite in material selection, exquisite in knife work and light and palatable. The chicken and Jiangxian dishes produced are distinctive and there are many famous dishes. Nanjing cuisine used to be famous for making duck dishes, with mellow taste and exquisite colors. Suzhou cuisine and Wuxi cuisine tend to be sweeter in taste and harmonious in color matching, with seasonal dishes appearing one after another. They are especially good at making seafood, lake crab and vegetables. There are many famous dishes in Jiangsu, including "Zhenjiang Yaorou", "Yangzhou Boiled Dried Silk", "Wensi Tofu", "Jinling Salted Duck", "Farewell My Concubine", "Wuxi Meat Bone", "Liangxi Crispy Eel", "Sweet and Sour Mandarin Fish", "Mother Tanker Duck" and "Yellow Stewed Chicken".

2. Sichuan cuisine

It has always enjoyed the reputation of "one dish, one grid, one hundred dishes and one hundred flavors". There are thirty-eight cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, stewing, pasting and frying. In taste, it pays special attention to color, fragrance, taste, shape, and the length of both north and south, and is famous for its variety, breadth and thickness. There have always been "seven flavors" and "eight flavors".

According to historical records, Sichuan cuisine originated in ancient 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 greatly.

There are thirty-eight cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, stewing, pasting and frying. In taste, it pays special attention to color, fragrance, taste, shape, and the length of both north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange-smelling, pepper-hemp and red oil). Its main famous dishes include "kung pao chicken", "Mapo Tofu", "Dengying Beef", "Zhangcha Duck", "Maodu Hotpot" and "Fish-flavored shredded pork".

3. Shandong cuisine

It is the earliest local flavor dish in China. Ancient Qilu, the hometown of Confucius and Mencius, has been one of the birthplaces of Chinese culture since ancient times. Shandong cuisine is famous for its freshness, crispness and tenderness in Jinan and Jiaodong.

Shandong cuisine is famous for its freshness, crispness and tenderness in Jinan and Jiaodong. Jiaodong local dishes are famous for cooking all kinds of seafood dishes. Its cooking technique comes from Fushan cuisine, and its cooking method is good at "explosion, frying, grilling and steaming". Its taste is mainly fresh and light. The main famous dishes of Shandong cuisine are "sweet and sour yellow river carp", "Dezhou braised chicken", "Jiuzhuan large intestine", "Pu Cai in milk soup", "Fried conch in oil" and "Dry steamed Jiaji fish".

4. Cantonese cuisine

It has always been famous all over the country for its wide selection of materials and novel dishes, so it is known as "eating in Guangzhou" and is famous all over the world. The main characteristics of Cantonese cuisine are that it is famous for frying, stewing, frying and roasting, and it pays attention to freshness, tenderness, coolness and smoothness, and its taste is mainly raw, crisp, fresh and light. There have been "five flavors" and "six flavors".

5. Hunan cuisine,

It 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.

Hunan cuisine is mainly composed of three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan. Its characteristics: extensive materials, fine production and various varieties; The taste is fragrant, hot and sour, soft and tender, and it is famous for its methods of stewing, stewing wax, steaming and frying. The dishes in Tongting Lake area are good at cooking fresh river water, poultry and livestock, and they are often cooked by stewing, roasting and waxing, which are characterized by thick oil, salty, spicy and soft. Xiangxi cuisine is good at making delicacies, smoked bacon and various kinds of cured meat, and its taste focuses on Yu Xian, fragrant, sour and spicy. Hunan is located in the subtropical zone, with changeable climate, golden rain in spring, hot summer and cold winter.

7. Anhui cuisine

Also known as Anhui cuisine. Anhui cuisine in southern Anhui is the main representative of Anhui cuisine, which originated in Shexian (ancient Huizhou) at the foot of Huangshan Mountain. Anhui cuisine is famous for cooking delicacies and game. Anhui cuisine's main characteristics: cooking methods are good at burning, stewing and steaming, while frying and frying are few, heavy oil, heavy color and heavy fire.

Anhui cuisine is composed of three local flavors: southern Anhui, along the Yangtze River and along the Huaihe River. Anhui cuisine in southern Anhui is the main representative of Anhui cuisine, which originated in Shexian (ancient Huizhou) at the foot of Huangshan Mountain. Later, because Tunxi town on the bank of Xin 'an River became the distribution center of famous teas such as "Qihong" and "Tunlu" and local products such as Huimo and Sheyan, the business rose and the catering industry developed, and Huizhou cuisine was transferred to Tunxi and further developed. Anhui cuisine is famous for cooking delicacies and game.

8. Fujian cuisine

Fujian cuisine originated in Minhou County, Fujian Province. It is developed from local dishes in Fuzhou, Quanzhou and Xiamen. Fuzhou cuisine is fresh, light and refreshing, and tends to be sweet and sour. Especially pay attention to the soup, soup fresh, delicious, soup varieties, with traditional characteristics. There are also all kinds of special dishes with flavors made by using red distiller's grains as ingredients. Minnan cuisine is famous for its exquisite seasoning and good use of sweet and spicy food. Western Fujian cuisine is salty and spicy, with strong mountain flavor.

9. Beijing cuisine

Beijing cuisine is an imperial dish originated from the forbidden court. The royal family's exclusive delicacies are naturally extraordinary and exquisite. It is characterized by its crispness, tenderness and freshness. Beijing cuisine uses a large number of plant roots and vegetables, such as pepper, garlic, ginger, onion and wanqian. Because of the cold weather in Beijing, food can generate heat to keep warm and drive away the cold. Especially good at cooking mutton, such as the famous "whole sheep mat". At the same time, the dishes cooked with pork as the main material by means of white boiling, burning and burning are also original.

"Beijing Cuisine" is composed of local flavor dishes in Beijing, authentic dishes with beef and mutton as the main ingredients, palace cuisines from the Ming and Qing Dynasties, Tan Jiacai, which is exquisite in workmanship and good at cooking seafood, and dishes from other provinces and cities.

10, Shanghai cuisine

Shanghai cuisine, namely Shanghai cuisine, is one of the main local flavor dishes in China.

Shanghai local cuisine (including Suzhou-Wuxi cuisine) and foreign cuisine have existed for a long time and influenced each other, so it gradually developed into a Shanghai flavor cuisine system with Shanghai and Suzhou-Wuxi flavors as the main body and local flavors.