Shandong cuisine
Yonglu cuisine pays attention to the excellent quality of raw materials, fresh with salt, fresh with soup, salty and pure with seasoning, and highlights its original taste. Luxurious, upright, peaceful and healthy (salty and fresh, exquisite cooking, good at making soup, good at cooking seafood and paying attention to etiquette)
Sichuan cuisine
Seasoning is changeable, dishes are diverse, and tastes are fresh and mellow, so as to make good use of spicy seasoning (fish flavor, spicy, chili pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy flavors).
Cantonese cuisine
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. (It is composed of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), mainly with fine and fine quantity, skillful ingredients and beautiful decoration)
Jiangsu cuisine
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 and keep the original juice. It is subdivided into Jinling cuisine, Huaiyang cuisine and Subang cuisine, with a mild taste. Make good use of vegetables, famous for "three grasses in Jinling" and "four fields in early spring". Huaiyang cuisine, pay attention to material selection and knife work, good at making soup)
Extended information on the origin of the four major cuisines:
Cuisine, also known as Bangcai, refers to the genre of China cuisine that has evolved into its own system after a long period of time in terms of materials selection, cutting and cooking, and has distinctive local flavor characteristics, and is recognized by the society.
The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and food customs, and recognized by all parts of the country.
China people pay attention to and are good at cooking. As early as the Spring and Autumn Period and the Warring States Period, the flavors of northern and southern dishes in China's food culture showed differences. By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine became the most influential local cuisines at that time, and were called the four major cuisines.
Baidu encyclopedia-four major cuisines