(1) Sichuan cuisine

1, heavy oil is heavy and spicy. Sichuan cuisine is rich in seasonings and has the reputation of "all kinds of dishes and flavors". Spicy, three peppers, strange taste, dogwood fragrance, red oil, etc. , are not available in other places. Among them, spicy is the most typical flavor feature, such as "hairy belly" (beef tripe and mutton offal spicy hot pot) and "Mapo tofu" (with seven characteristics of hemp, spicy, oily, spicy, salty, tender and slippery). In addition to the above two representative dishes, there are exotic chicken, dried shrimp, tea duck, crispy chicken and kung pao chicken.

2. Be good at using materials. Sichuan chefs make good use of ordinary materials to make all kinds of delicious food. For example, a piece of pork can be used to make cooked pork, fried pork, salted (fish) pork (spicy dishes made with pickles and pickled peppers), diced pork with sauce, sliced crispy rice, boiled pork with bean paste and potato chips, boiled pork with salt (braised pork with taro and bean sprouts), steamed pork with rice noodles, boiled pork with sweet glutinous rice and so on. These dishes have the same ingredients, but

3. Rich snacks. Sichuanese are good at making all kinds of snacks, such as wonton, glutinous rice balls, eight-treasure rice, Dandan Noodles, spicy cow head meat, exotic chicken, tea duck, rabbit meat in sauce and so on.

(2) Shandong cuisine

1, with exquisite materials. Shandong cuisine mostly uses high-grade and precious materials, such as venison, tremella, mushrooms, clam oil, bird's nest, sea cucumber, scallop, shark's fin, fish belly and abalone.

2, high calorie, high protein. Shandong cuisine makes good use of roasting, frying, steaming, roasting and other methods to make high-calorie and high-protein dishes, such as fried oyster sauce, braised conch, dry steamed Cargill fish, braised chicken in Dezhou, bacon, shredded salted belly, crispy roast duck, nine-turn fat sausage, boneless roast chicken, pot-cooked yellow river carp and so on. In addition to the above, representative dishes include grilled prawns, pot-roasted elbows, bird's nest clear soup, Yinfei milk soup and so on.

3. Be good at seasoning with soup. Cooks often put a pot of seasoning soup for trotters beside the wok. Whether it's stir-frying, sliding, roasting or burning, you should splash seasoning soup to improve the taste. This seasoning soup replaces the role of monosodium glutamate. In addition, he is also good at making milk soup, such as milk soup and cattail, which is famous for highlighting the role of milk soup.

(3) Cantonese cuisine

1, wide material, strict material. The department uses a wide range of materials, including seafood, poultry and game. Among seafood, pomfret, fresh scallop, grouper, prawn, eel, cream crab and turtle are the most respected. There are chickens, ducks, geese, pigeons, birds, quails, sparrows and so on. Among the game, giant salamander, soft-shelled turtle, pangolin, mountain fish, tortoise, snake and civet are better. Game and seafood are the three most common foods. Cantonese cuisine is very strict in material selection. For example, rat spots are best for groupers. Pomfret is superior to pomfret; Shrimp is better than offshore prawn and Neoprawn. Turtles are better than money turtles; Qingyuan chicken and Wenchang chicken are the best chickens; Goose is better than black-maned chicken. Famous dishes include roast suckling pig, braised white eel, Long Hudou, stir-fried milk from Daliang, stewed dog meat, beef in oyster sauce, shredded chicken with bamboo, stewed five snakes and so on.

2, the taste is fresh and smooth. Cantonese cuisine has a strong local flavor, including oyster sauce, shrimp sauce, red vinegar, fish sauce, sand tea, plum sauce and so on. Cooking methods are mostly frying, stewing, roasting, steaming and sliding.

3. Rich side dishes. North Guangdong is rich in winter mushrooms, fresh straw mushrooms produced in the Pearl River Delta in four seasons, as well as tremella, tremella, cauliflower and bamboo shoots, all of which are good condiments for soup. Furthermore, in terms of time, there are pineapples, lychees, plums, coconuts, bananas, chestnuts, night fragrant flowers, sword flowers and so on as seasonings. Rich condiments make Cantonese cuisine very rich.

4. Snacks and porridge are abundant. Cantonese dim sum has absorbed many dim sum making methods at home and abroad. There are hundreds of dim sum menus in major tea houses and restaurants, and dozens of them are launched every week, and there are innovations from time to time. Guangdong porridge is also particularly rich, and many hotels have porridge. Porridge shops often cook scallops, yuba, old hens and pig bones. Make a large pot of porridge (called seasoning porridge), then spoon the seasoning porridge into a small pot, and then roll out the porridge with seasonings such as fish, shrimp, crab, frog, meatball, shrimp ball, pig offal, chicken, beef, duck, preserved eggs, etc.

(4) Jiangsu cuisine

1, both north and south flavors. Jiangsu cuisine has strong regional adaptability. Chefs can not only make stir-fried, clear and refreshing southern dishes, but also make high-protein and high-calorie northern foods such as stewed elbow with ham, lion's head and fried paste, as well as non-North-South Africa neutral dishes. Representative dishes include dried shredded chicken soup, stewed lion's head with crab powder, double-skinned saury, braised fish head, wild duck vegetable rice, crystal vegetable hoof, braised pork with Baihua wine, steamed shad, shredded chicken with silver buds and so on.

This river is rich in fresh water. Because Jiangsu cuisine is rich in all kinds of seafood, it is particularly rich in seafood. Famous seafood dishes include crab roe bird's nest, shark's fin in shrimp soup, sweet and sour fish in West Lake, lotus seed duck soup and so on. In addition, the Soviet Union is characterized by strict selection of materials, exquisite production, attention to color matching, attention to modeling, and differences in four seasons.

China local dishes have two basic tastes, one is rich aroma, and the other is fresh. No matter what kind of food and taste, it can be summed up in these two major tones. Fresh dishes, such as live shrimp, live fish, live crabs, fresh bamboo shoots, fresh mushrooms, etc. Most of them are boiled, fried, steamed and boiled. And soy sauce, oyster sauce, sweet and sour, () is not good, garlic, ginger juice, tomato juice and so on are often used to adjust fresh. The selection of Luzhou-flavor dishes is flexible and extensive, and there are many ways to do it, such as roasting, stewing, stewing, steaming, boiling and frying. Strong coriander is rich in flavor types, including sesame, spicy, onion and garlic, spicy, oily, crispy, milky, coconut, burnt and moldy.