1 Shandong cuisine: Shandong cuisine, which consists of three flavors: Qilu, Jiaoliao and Confucius. It is the largest cuisine in the court. Take the flavor of Confucius as the leading factor. Shandong cuisine has an important influence on the emergence of other cuisines, so Shandong cuisine is the first of the eight cuisines.
(1) Qilu flavor, represented by jinan cuisine, prevails in northern Shandong, Tianjin and Hebei.
Qilu cuisine is famous for its fragrance, tenderness and pure taste. Especially for making soup, there are strict regulations on the use and boiling of clear soup and milk soup, and the dishes are famous for their freshness, crispness and tenderness. It is a major feature of jinan cuisine to make soup. Sweet and sour carp, Kung Pao Chicken (Shandong style), Jiuzhuan large intestine, crispy soup, Pu Cai in milk soup, Nan Chang, Yuji braised chicken and Jinan roast duck are all well-known Jinan dishes. The famous flavor snacks in Jinan are: pot stickers, soup packets, silk cakes, sugar cakes, rohan cakes, money cakes, steamed honey cakes, dumplings and so on. Dezhou cuisine is also an important branch of Qilu flavor, and the representative dishes are Dezhou boneless braised chicken.
(2) Jiaoliao flavor, also called Jiaodong flavor, is represented by Qingdao cuisine. Popular in Jiaodong, Liaodong and other places.
Jiaoliao cuisine originated in Fushan, Yantai and Qingdao, and is good at cooking seafood. Its taste is mainly fresh and tender, with emphasis on lightness and color. Ten representative dishes in Qingdao: minced sea cucumber, crispy chicken, home-cooked fish with sliced teeth, stewed chicken with Laoshan mushroom, abalone with original shell, fish balls with hot and sour taste, fried oyster yellow, oil-fried conch, stewed cabbage with prawns, and stewed tofu with yellow croaker. Top Ten Special Snacks in Qingdao: Roasted Squid, Sauced Pig's Feet, Three Fresh Pot Sticks, Chinese Cabbage Meat Bag, Spicy Fried Clams, Seafood Noodles, Rib Rice, Spanish mackerel Dumplings, Seaweed Bean Curd and Chicken Soup Chaos.
(3) Confucian flavor, represented by Qufu cuisine. Popular in southwestern Shandong and Henan, it is close to Xuzhou in Jiangsu cuisine.
Confucian cuisine has the characteristics of "never tired of eating fine food, never tired of eating fine food", and its fine and extensive materials and rich banquets are comparable to those of imperial meals moved to imperial palaces in the past. And the Huaiyang flavor in Jiangsu cuisine is called "national cuisine". Representatives of Confucian cuisine include: Yipin Shoutao, Emerald Shrimp Ring, Dried Pearl Bamboo Shoots, Fried Chicken Fan, Bird's Nest, Baked Brand, Chrysanthemum Shrimp Bag, Yipin Tofu, Shouzi Duck Soup, and Silk-cut Golden Dates.
2 Sichuan cuisine: Sichuan cuisine. Represented by Chengdu cuisine. Sichuan cuisines have a uniform flavor all over the country. Mainly popular in Southwest China and Hubei, there are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine.
Sichuan cuisine includes Chongqing, Chengdu, Leshan, Neijiang and Zigong. The main feature is the variety of flavors. Pepper, pepper, pepper, bean paste and so on are the main condiments. With different proportions, various flavors such as spicy, hot and sour, pepper hemp, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor and strange taste are produced, all of which are thick and mellow, with the special flavor of "one dish in a row" and "all kinds of dishes are delicious". 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 has always been a saying of "seven flavors" (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry burning, sour, spicy, fish-flavored, dry stir-fried, peculiar smell, pepper hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. A complete flavor system is composed of five categories: banquet dishes, popular casual dishes, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo tofu, beef chafing dish with beef omasum, sliced pork with shredded beef, husband and wife's lungs, Dengying beef, Dandan Noodles, Lai Tangyuan, and dragon wonton soup. The five famous dishes in Sichuan cuisine are: shredded pork with fish flavor, diced chicken with kung pao, husband and wife's lung slices, mapo tofu, Sichuan style pork, etc.
3 Su cuisine: Jiangsu cuisine. It is composed of Xu Hai, Huaiyang, Nanjing and southern Jiangsu, and is the second largest cuisine in the court. Today, the state banquet is still dominated by Su cuisine.
Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisines. The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang flavor, Nanjing flavor, Sunan flavor, Zhejiang flavor and Huizhou flavor. Later, Zhejiang cuisine and Anhui cuisine became one of the eight major cuisines with their distinctive features. The Xu Hai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisines make up Jiangsu cuisine. Represented by Huaiyang and Sunan flavors.
(1) Xu Hai flavor: Xuzhou cuisine is the representative. Popular in Xu Hai and Henan, it is close to the flavor of Confucius in Shandong cuisine. It used to belong to Shandong cuisine.
Xuhai cuisine is fresh and salty, with five flavors and tastes. It is clear but not light, thick but not turbid. No matter what the food is taken from, it pays attention to the role of "diet therapy and food supplement". In addition, Xuzhou cuisine mostly uses big crabs and dog meat, especially the whole dog mat. Xu Hai's typical dishes are Farewell My Concubine, Pei Gong Dog Meat, Pengcheng Fish Ball, etc.
(2) Huaiyang flavor: represented by Yangzhou and Huai 'an, it is mainly popular in the Grand Canal, south to Zhenjiang, north to Hongze Lake and Huaihe River, and east to coastal areas. And it is called "national cuisine" with the Confucian flavor of Shandong cuisine.
Huaiyang cuisine is rigorous in selecting materials, pays attention to freshness, highlights the main ingredients, is skillful in cutting, is good at stewing, stewing, roasting, attaches importance to mixing soup, pays attention to original flavor, and is good at modeling, and the melon and fruit carving is lifelike. The taste is moderate and salty, suitable for both north and south, and can be used to cook "whole eel seats". Huaiyang is fine, beautiful in shape, varied in taste, exquisite in production, fresh and delicious, and different in four seasons. Famous dishes include stewed crab powder lion's head, boiled dried silk, three sets of ducks, crystal meat and so on.
(3) Jinling flavor: represented by Nanjing cuisine, it is mainly popular in Nanjing and Anhui.
Jinling cuisine is good at stewing, stewing, forking and roasting. Pay special attention to seven flavors: sour, sweet, bitter, spicy, salty, fragrant and smelly; Fresh, rotten, crisp, tender, crisp, thick and fat. Nanjing cuisine is famous for its good preparation of duck gizzards, and is known as "Jinling duck gizzards are the best in the world". Representatives of Jinling cuisine include salted duck, duck soup, duck intestines, duck liver, duck blood, bean curd (called bean curd in the north) and coriander (called Yuansui in Nanjing).
Nanjing snacks are one of the four largest snacks in China. Representatives include steamed buns, Lamian Noodles, pancakes, scallion cakes, tofu waterlogging, noodle soup dumplings, vegetable bags, sesame cakes with butter, sweet bean paste buns, dried chicken noodles, spring rolls, sesame cakes, beef soup, steamed dumplings, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, dried braised pork, stewed tea eggs and sugar porridge lotus root.
(4) Southern Jiangsu flavor: Suzhou cuisine, as the representative, is mainly popular in Suzhou, Wuxi and Shanghai. It is similar to the flavor of southern Anhui and along the Yangtze River in Zhejiang cuisine and Anhui cuisine. Some experts believe that the flavor of southern Jiangsu should belong to Zhejiang cuisine. The biggest difference between southern Jiangsu flavor and Zhejiang cuisine is that southern Jiangsu flavor is sweet. Shanghai cuisine in southern Jiangsu is greatly influenced by Zhejiang, and now it has the trend of becoming a new Shanghai cuisine.
Southern Jiangsu is good at stewing, stewing, simmering and simmering, paying attention to maintaining the original flavor, with fine colors, seasonal freshness, moderate sweetness and saltiness, crisp and delicious, fresh and delicious. In recent years, it has also cooked "Wuxi Ganlong Jiangnan Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Banquet" and Taihu Boat Cuisine. Suzhou has the reputation of "the best restaurant in the world" among the people. Famous dishes in southern Jiangsu include stewed chicken with mushrooms, goo-goo meat, squirrel mandarin fish, bafei soup, shrimps with snails, oily eel paste, cabbage with white sauce, watermelon chicken, cabbage with chicken oil, sweet and sour pork ribs, whitebait in Taihu Lake and hairy crabs in Yangcheng Lake. Songhe Building and Deyue Building are the representative restaurants in Suzhou.
Suzhou snacks, one of the four largest snacks in China, are the most varied snacks, including marinated bean curd, pine nut candy, rose melon seeds, shrimp soy sauce, jujube paste sesame cake, lard rice cake, steamed buns, Suzhou baozi stuffed with juicy pork, mutton with a collection of books, and Ozao noodles.
Someone summed up Suzhou snacks with a folk song: Suzhou snacks have many famous names and tastes sweet, soft and crisp. Fried steamed bread with crab shell yellow and tiger's paw twisted with sticks. Melaleuca cake, egg stone coat, pancake fried dough sticks tofu paddle.
Scallion oil rolls and scallion oil cakes are affordable and appreciated. Mushroom vegetable bag with bean paste, steamed bread with meat. Go to Liuyilou to buy tight yeast. Be careful when you dip it in the oil. Tea eggs, stir-fried cooked lotus root, large and small wonton and soup packets.
High-legged steamed bread with gingerbread is cheap and full. Sesame paste, sugar taro, oil and sugar dumplings. Chicken and duck blood soup with bean curd, spring rolls with eight-treasure rice. Glutinous rice has a sandwich, and you can choose your own toppings.
Pot dumpling dumplings are delicious, and sweet-scented osmanthus lotus root colored begonia cake. Stinky tofu rice balls, turnip cake triangle packets. Honey cake, square cake, strip cake, lard rice cake and sugar rice cake. Tang Tuan Ma Tuan Mao Tuan, double stuffed dumplings pumpkin Tuan.
Brew the garden with sweet wine, and win the cake with plum blossom cake. I sell sugar porridge, but I don't want to run away if I eat it. Red bean dumplings are nutritious, and meat dumplings are salty and delicious. Chicken head rice, lotus seed soup, sugar fried chestnuts and osmanthus fragrance.
Jujube mashed sesame cake is a specialty, and marinated bean curd is famous.
Cantonese cuisine: Caicai, Guangdong, consists of three flavors: Guangfu, Hakka and Chaoshan, and there are Cantonese restaurants in most parts of China. It has a great influence at home and abroad. Not only in Hong Kong and Macao, but also in other countries in the world, most Chinese restaurants are mainly Cantonese cuisine. Cantonese cuisine is the second largest folk cuisine in China, second only to Sichuan cuisine. Abroad, it is the representative cuisine of China. Cantonese cuisine is represented by Guangfu flavor.
(1) Guangfu flavor: represented by Guangzhou cuisine, it combines the characteristics of Nanhai, Panyu, Dongguan, Shunde and Zhongshan, and is mainly popular in central and western Guangdong, Hong Kong, Macao and eastern Guangxi.
Guangfu cuisine pays attention to quality and taste, and its taste is relatively light, striving for freshness in the clear and beauty in the light. And it changes with the change of seasons, with light in summer and autumn and heavy in winter and spring. The taste of food is clear, fresh, tender, cool, smooth and fragrant; Seasoning is sour, sweet, bitter, spicy and salty; This is the so-called five flavors and six flavors. It has the reputation of "eating in Guangzhou". Representative varieties are: Long Hudou, boiled shrimp, roast suckling pig, braised pork with taro, scrambled eggs in Huangpu, stewed rice worms, dog meat pot, multicolored fried shredded snake, etc.
(2) Hakka flavor: also known as Dongjiang flavor, represented by Huizhou cuisine. Popular in Hakka areas of Guangdong, Jiangxi and Fujian. It is closer to the flavor of western Fujian in Fujian cuisine.
Hakka dishes are heavy in oil, salty in taste, simple in sauce, but prominent in main ingredients. I like to use the meat of three birds and livestock, and rarely use vegetables and vegetables, and there are not many seafood. Representative varieties are: Dongjiang salted chicken, Dongjiang fermented bean curd, refreshing beef balls, etc., showing a strong eating style in ancient Zhongzhou.
(3) Chaoshan flavor: Chaozhou cuisine, as the representative, is mainly popular in Chaoshan area, which is close to Minnan flavor in Fujian cuisine.
Chaozhou-Shantou cuisine is good at cooking seafood, with exquisite knife skills and a strong, fresh and sweet taste. I like to use fish sauce, sand tea sauce, plum lamb sauce, ginger wine and other condiments. There are many beets with more than 100 styles, all of which are coarse and fine, sweet and delicious. Another feature of Chaozhou cuisine is that it likes to put twelve dishes, and the order of serving is also like head and tail beets, and salty snacks are served in the second half. Before Qin Dynasty, Chaozhou belonged to Fujian, and its language family and customs were close to those of southern Fujian, but different from those of Guangzhou. Because of its different origins, its cuisine characteristics were also different. Representative varieties are: roasted wild goose, chicken with bean sauce, national food, assorted black ginseng, fried crab with onion and ginger, dried fried shrimp and jujube, etc., all of which are famous dishes in Chaozhou and spread to Lingnan area and at home and abroad.
5 Fujian cuisine: Fujian cuisine is based on eastern Fujian, southern Fujian, western Fujian, northern Fujian and central Fujian.
Puxian local flavor dishes are the main cuisines. Represented by eastern Fujian and southern Fujian flavors.
(1) Eastern Fujian flavor: Fuzhou cuisine, as the representative, is mainly popular in eastern Fujian.
Eastern Fujian cuisine is known as "Fuzhou cuisine is fragrant all over the world, and food culture has been passed down through the ages". Fine material selection and rigorous knife work; Pay attention to the heat, pay attention to the soup; Like to use condiments, the taste is changeable, which shows four distinct characteristics: first, the knife is clever and interesting, and it is known as shredded like hair and thin as paper, and famous dishes such as fried snails. Secondly, there are many soups and dishes with endless changes, which is known as "one soup changes ten times", the most famous of which is Buddha jumping over the wall. Third, the seasoning is strange, not one side. The seasoning of eastern Fujian cuisine tends to be sweet, sour and light, and it likes to add sweet and sour, such as the famous litchi meat, drunken ribs and other dishes, which are all sour and sweet. This eating habit is related to the fact that cooking materials are mostly taken from delicacies. Make good use of sugar, use sweetness to get rid of fishy smell; Clever use of vinegar makes it sweet and sour; If the taste is light, it can maintain its original flavor, and it is famous for being sweet but not greasy, sour but not harsh, light but not thin. Five representative dishes: Buddha jumps over the wall, chicken soup with mussels, light-fermented fragrant snail slices, litchi meat, and drunken chicken. Representatives of five bowls: Tai Chi taro paste, pot paste, meatballs, fish balls, flat meat swallows.
(2) Minnan flavor: Xiamen cuisine, as the representative, is mainly popular in southern Fujian and Taiwan Province, which is close to Chaoshan flavor in Guangdong cuisine.
Minnan cuisine has the characteristics of fresh and refreshing, and pays attention to seasoning, which is better than using Chili sauce, mustard sauce and so on. Representatives of Minnan cuisine include seafood, medicated diet and Nanputuo vegetarian dishes. The biggest feature of Minnan medicinal diet is to make medicinal diet with seafood, and make use of local special natural conditions to cook excellent food with good fragrance, taste and shape according to seasonal changes. Nanputuo vegetarian dishes come from Nanputuo Temple, a famous temple for thousands of years. It is a typical traditional temple vegetarian dish, with rice flour, bean products, vegetables, mushrooms and fungus as the main ingredients. There are more than 40 kinds of famous dishes, and each dish is named after its color, such as "colorful flowers welcome guests", its main ingredients, such as "double mushrooms competing for beauty" or its shape, such as "half moon sinking into the river". Minnan cuisine also includes local snacks, whether it is seafood such as oyster fried, fish balls, scallion snails, soup and blood clams, or meat such as roasted meat brown, crisp pigeon, brisket, fried spiced, or snacks such as oil onion fruit, leek boxes, pancakes, batter, etc., which are all mouth-watering, and you want to have a big meal.
(3) Minxi flavor: also known as Changting flavor. Longyan cuisine, as the representative, is mainly popular in western Fujian. It is close to the Hakka flavor of Guangdong cuisine.
West Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces, with Hakka dishes as the main body and exotic products unique to mountainous areas as raw materials. It has the characteristics of strong mountain country, rich soup, light and nourishing. Representative dishes include potatoes and taro, such as soft and delicious taro dumplings, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, steamed taro, fried taro, etc. Wild vegetables include: Pulsatilla chinensis, Ramulus Cinnamomi, Kuzhai Decoction, Fried Portulaca oleracea, Paederia asiatica, Fried Malan Grass, Toona sinensis bud, Wild Amaranth, Fried Mujinhua, etc. Melon beans include: white gourd pot, brewed bitter gourd, crisp cucumber, pumpkin soup, pumpkin gizzard, dog claw bean, arhat bean, fried bitter gourd, brewed green pepper, etc. Meals include: red rice, sorghum millet, wheat syrup, fist syrup and so on.
(4) Northern Fujian flavor: represented by Nanping cuisine, it is mainly popular in northern Fujian.
Northern Fujian is rich in specialties, with a long history and developed culture. The rich mountain forest resources and humid subtropical climate provide sufficient conditions for northern Fujian to be rich in various delicacies. Mushrooms, russula, bamboo shoots, Jianlian, Coix seed and other local specialties, as well as wild game such as rabbits, wild goats, muntjac and snakes are all excellent raw materials for food. The main representative dishes are Bagua Banquet, Wengong Cuisine, Manting Banquet, Snake Banquet, Tea Banquet, Rinsed Rabbit Meat, Smoked Goose, Dried Carp, Dragon Wind Soup, Food Snack, Fried Bottom with Winter Bamboo Shoots, Chrysanthemum Fish, Double Money Egg Ru, Chicken with Tomato Juice, Jianou Duck, Xiayang Osmanthus Jelly and so on.
(5) Central Fujian flavor: Sanming and Shaxian dishes are the representatives, which are mainly popular in central Fujian.
Minzhong cuisine is famous for its unique flavor, fine workmanship, variety and economic benefits, and most of them are snacks. One of the most famous is Shaxian snack. Shaxian snack * * * has 162 varieties, and there are more than 47 varieties listed all the year round, forming wonton series, tofu series, steamed dumplings series, taro series, beef offal series and rice noodle series. Its representatives include steamed dumplings, wonton, Xiamao taro dumplings, dried loach powder, fish balls, sincere tofu balls, rice frozen skin and rice frozen cakes.
(6) Puxian flavor: Putian cuisine, as the representative, is mainly popular in Puxian area.
Puxian cuisine is characterized by rural flavor, which mainly includes pork belly, stir-fried silk powder, white-cut sheep meat, stewed tofu and stewed pig's feet with Huili grass.
6 Zhejiang cuisine: Zhejiang cuisine, represented by Hangzhou cuisine. The flavors of Zhejiang cuisines are relatively uniform.
Main epidemic and Zhejiang area. It is close to the southern Jiangsu flavor in Jiangsu cuisine and the southern Anhui and riverside flavors in Anhui cuisine.
Zhejiang cuisine has a long history, and its flavor includes the characteristics of dishes in Hangzhou, Ningbo and Shaoxing. Hangzhou cuisine attaches importance to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh taste and outstanding original flavor. Ningbo cuisine is salty and fresh, and it is good at cooking seafood. It pays attention to freshness, softness and smoothness, emphasizes the original flavor and emphasizes the taste. Shaoxing cuisine is good at cooking seafood poultry. The dishes emphasize that the entrance is fragrant, crisp and waxy, and the soup is rich in flavor and rich in rural flavor. Zhejiang cuisine has the characteristics of bright colors, delicious and tender taste, crisp, soft and refreshing, small and exquisite dishes, handsome and beautiful. It is good at stewing, frying, stewing and steaming, and it is original. There are many kinds of dumplings, cakes, soups and pastries in Zhejiang Dianxin, which are delicious. Famous dishes include: Longjing shrimp, West Lake water shield soup, fried eel back with shrimp, vinegar fish in West Lake, fried bell, crab grabbing, fresh eel, yellow croaker with pickles, rock sugar soft-shelled turtle, oyster scrambled eggs, lotus root stuffed with honey, Jiaxing zongzi, Ningbo dumplings, Huzhou thousands of steamed buns and so on.
Hunan cuisine: Hunan cuisine, represented by Changsha cuisine. Hunan cuisine has a unified flavor all over the country.
Mainly popular in Hunan. There are Hunan restaurants in most parts of China. It is the third largest folk cuisine.
Hunan cuisine includes the characteristics of dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Xiangjiang River Basin, centered on the Yangtze River, Hengyang and Xiangtan, is the main representative of Hunan cuisine. It is characterized by strong oil color, emphasis on material benefits, attention to fresh fragrance, hot and sour, soft and tender, especially stewed vegetables and preserved vegetables. The dishes in Dongting Lake area are good at cooking fresh river, poultry and livestock. They are characterized by large quantity, thick oil, salty, spicy and soft, and are famous for stewing and cooking. Xiangxi cuisine is good at making delicacies, smoked bacon, all kinds of cured meat and chicken. Its taste focuses on salty, sweet and sour, and it has a strong mountain flavor. One of the biggest characteristics of Hunan cuisine is spicy and the other is wax. The famous dishes are: Donganzi chicken, steamed bacon, shark's fin in Zuan, rock sugar Xianglian, red pepper preserved beef, hundred pages of hair cattle, stinky tofu in Huogong Palace, sour meat in Jishou, heart-changing eggs and so on.
Changsha snacks are one of the four major snacks in China, and the main varieties are glutinous rice dumplings, sesame toffee, Liuyang fennel cake, Liuyang lobster sauce and Xiangbin spring rolls.
Anhui cuisine: Anhui cuisine. Including southern Anhui, along the Yangtze River and along the Huaihe River. Represented by southern Anhui flavor.
(1) Southern Anhui flavor: Huizhou cuisine is the representative. Mainly popular in Huangshan, Shexian (ancient Huizhou), Tunxi and other places and western Zhejiang. It is close to the flavor along the river, Sunan cuisine in Jiangsu cuisine and Zhejiang cuisine.
The main characteristics of southern Anhui flavor are: being good at cooking and stewing, paying attention to fire power, and being used to ham as a seasoning. The rock sugar is fresh and good at maintaining the original flavor. Many dishes are stewed with charcoal fire, and served in the original pot, which not only embodies the simple and elegant style of the emblem, but also has a fragrant smell and an attractive appetite. Its representative dishes are: "Stewed Horseshoe", "Stewed Pigeon in Huangshan Mountain", "Pickled Mandarin Fish", "Braised Civet", "Huizhou Maotofu" and "Huizhou Roasted Meat with Peach Fat".
(2) The flavor along the river, represented by Wuhu and Anqing. Mainly popular along the Yangtze River and later spread to Hefei.
The flavor along the Yangtze River is good at cooking seafood and poultry, paying attention to knife work, paying attention to color, being good at seasoning with sugar, and being good at braising, steaming and smoking. Its dishes are crisp, tender, fresh, refreshing and fragrant. Representative dishes include Fried Chicken with Fragrant Flavor, Raw Smoked Chicken, Eight Hammers, Smoked shad from Mao Feng, Baked Fish with Fire, Crab-yellow Shrimp Cup and so on. "Cauliflower turtle, chrysanthemum crab, swordfish followed by shad, spring bamboo shoots, broad beans, lotus roots, sweet-scented osmanthus goose and duck fat in August" clearly reflects the food customs of the people along the Yangtze River.
(3) The flavor along the Huaihe River, represented by Bengbu, Suxian and Fuyang, is mainly popular in central and northern Anhui.
The flavor along the Huaihe River is simple, crisp, salty and refreshing. He is good at cooking techniques such as burning, frying and distilling, and makes good use of coriander and pepper to match the flavor. Representative dishes are: Fat King Fish in Milk, Fried Shrimp with Sauce, Fish Bite Sheep, Old Clam with Pearl, Zhu Hongwu Tofu, Fried Mutton with Coke, etc.