Shandong cuisine, which is composed of four flavors: Qilu, Jiaodong, Confucius and Medicinal Diet, originated in Boshan District, Zibo City, Shandong Province. It is the only self-made cuisine among the four traditional cuisines in China, 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. Shandong cuisine is the most influential imperial cuisine in China. Its representative dishes include Jiuzhuan large intestine, stir-fried kidney flower, sweet and sour carp, sea cucumber with onion, crispy fried chicken, Four Joy Meetballs, braised chicken in Dezhou, braised prawns, yipin tofu, jar meat, mullet egg soup, milk soup Pu Cai, soup fried crispy, Yuji braised chicken, Jinan roast duck, crispy chicken, home-cooked sliced fish with teeth, etc.
Sichuan cuisine
Sichuan cuisine, namely Sichuan cuisine, is one of the four traditional cuisines in China, one of the eight Chinese cuisines and a master of Chinese cuisine. It is composed of three flavors: Shanghebang, Xiaohebang and Xiahebang, with varied flavors, diverse dishes and equal emphasis on fresh and mellow tastes, so as to make good use of spicy flavors, such as fish flavor, spicy, chili pepper, dried tangerine peel, pepper hemp, strange taste and sour and spicy taste. The representative dishes of Sichuan cuisine include Mapo tofu, pork stew, husband and wife's lung slices, boiled beef, Maoxuewang, fish with Chinese sauerkraut, spicy chicken, kung pao chicken, shredded pork with fish flavor, ant on the tree, drooling chicken, steamed Jiangtuan, Dongpo elbow, Dongpo cuttlefish, stilted beef, boiled cabbage, boiled fish, sweet-skinned duck, cold-eaten rabbit, diving fish, stone mill bean curd, etc.
Cantonese cuisine Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China. It is composed of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. The three flavors have their own characteristics, and they started late, but they have far-reaching influence. Cantonese cuisine pays attention to quality and taste, and its taste is relatively light, emphasizing color, aroma, taste and shape, with fresh taste as the main body. The representative dishes of Cantonese cuisine include boiled chicken, roast suckling pig, braised pigeon, Guangdong Wenchang chicken, sweet and sour pork, Hakka-brewed tofu, braised pork with plum, salted chicken, roasted goose, barbecued pork with honey sauce, Chaozhou brine platter, national food, hibiscus shrimp, Chaozhou beef balls, lobster in soup, steamed sea bass, Ayi abalone, Liaoshen with abalone sauce and boiled shrimp.
Jiangsu cuisine Jiangsu cuisine, one of the eight traditional cuisines in China, is called Jiangsu cuisine for short. Because Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisine. Mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes. Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup, and keeps the original juice of the dish. Its flavor is fresh, thick but not greasy, light but not thin, crisp and boneless without losing its shape, smooth and tender without losing its flavor. Representative dishes of Jiangsu cuisine include Sweet and Sour Mandarin Fish, shredded chicken sauce, soft-pocked long fish, salted duck, lion's head with crab powder, Tibetan fish in sheep's side, crystal yaorou, beggar chicken, farewell my concubine, three sets of ducks, crispy eel in Liangxi, stewed silver carp head, flat bridge tofu, general crossing the bridge, Wensi tofu, steamed mackerel and so on.
Fujian cuisine Fujian cuisine is one of the eight major cuisines in China. It originated in Fuzhou, based on Fuzhou cuisine, and then merged with the cuisines of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian. Fujian cuisine is famous for cooking delicacies, and is good at "fragrance" and "taste". It is fresh, mellow, meaty and not greasy. The three characteristics of Fujian cuisine are that it is good at seasoning with red grains, making soup and using sweet and sour. The representative dishes of Fujian cuisine include Buddha jumping wall, drunken sparerib, litchi meat, Fujian fermented tofu, rice with eight treasures of red sturgeon, braised eel, scallop with fingers, Youxibu duck, Zouyoutian chicken, Putian noodles with noodles, chicken soup with mussels, sliced scallops with light grains, stewed chicken with white chop, river river, wengong dish, pork belly with white chop, boiled mutton with white chop and stewed tofu.
Zhejiang cuisine, one of the eight major Han cuisines in China, is composed of local cuisines represented by Hangzhou, Ningbo, Shaoxing and Wenzhou. The dishes are exquisite, elegant, delicious, tender, crisp and refreshing. Season with fragrant grains. 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. Representative dishes of Zhejiang cuisine include West Lake vinegar fish, Longjing shrimp, Dongpo meat, steamed meat with lotus leaf powder, Song Saoyu soup, Huatong chicken, rock sugar soft-shelled turtle, clear soup of Yue chicken, three-thread knocking fish, dry fried bell, West Lake water shield soup, stewed whip bamboo shoots in bad sauce, pot-cooked eel, Shaoxing drunk chicken, pickled cabbage large yellow croaker, rotten skin yellow croaker, goose liver wrapped in net oil and yellow croaker.
Hunan cuisine Hunan cuisine, also known as local cuisine in Changsha, is one of the eight major cuisines with a long history in China, with local cuisines represented by Changsha, Hengyang and Xiangtan. Hunan cuisine is well-made, with a wide range of materials, varied tastes and various varieties; The color is oily and heavy, and it is practical; Pay attention to spicy, delicious and tender taste; The method of making is known as stewing, stewing, waxing, steaming and frying. Representative dishes of Hunan cuisine include fish head with chopped pepper, braised pork in Mao Shi, steamed bacon, Dong 'anzi chicken, spicy chicken, tasty snake, Xiangxi Waicai, Zuan shark's fin, rock sugar Xianglian, red pepper preserved beef, hairy cow's hundred pages, Liuyang steamed vegetables, griddle tripe, roasted fish in Pingjiang fire, dried sauce in Pingjiang, sour meat in Jishou, and heart-changing eggs.
Anhui cuisine, one of the eight major cuisines in China, consists of five flavors: southern Anhui cuisine, Wanjiang cuisine, Hefei cuisine, Huainan cuisine and northern Anhui cuisine. Anhui cuisine originated in Qin and Han Dynasties. Anhui cuisine is good at cooking, stewing and steaming, but it is less fried and stir-fried, with heavy oil, heavy color and heavy fire. Anhui cuisine inherits the tradition of homology of medicine and food in the motherland, and pays attention to food supplement, which is a major feature of Anhui cuisine. The representative dishes of Anhui cuisine are: stinkfish, braised civet, stewed horseshoe turtle, Huizhou Yipin Pot, Huizhou hairy tofu, stewed pigeon in Huangshan Mountain, bamboo shoots in Wenzheng Mountain, Li Hongzhang mixed stew, fish-bitten sheep, Wuwei salted duck, grape fish, Luzhou roast duck, Fuliji roast chicken, stewed turtle with ham, pickled fresh mandarin fish and so on.