Let's start with Shandong cuisine. Shandong cuisine is a very influential cuisine. Tell a fact: Many years ago, when I was cooking in a restaurant in Xinjiang (not in national hotel), there was a sweet and sour fish that obviously felt like a braised dish. After the fish is oiled, the fried tomato sauce is poured on the fish, which shows the extensive influence of Shandong cuisine. Because Shandong cuisine needs a lot of knife work and cooking skills in the production process, it has become a representative of high pressure over time. It is also gradually considered as a formal dish. What impressed me most was the nine-turn large intestine of Shandong cuisine.

Next is Cantonese food. Why is Cantonese food a commercial food? There is a saying that Cantonese cuisine is the representative dish of China abroad, and I think it is also because Cantonese people do business well. Many overseas Chinese have taken Guangdong as a starting point and brought Chinese cuisine to the whole world!

Why is Sichuan cuisine a folk dish? Sichuan cuisine is a home-cooked dish and a hot pot dish with many kinds of ingredients. You can eat it in one pot. At first, the hot pot was a mess, and everything could be put. But it's different now. Life has improved. There are many kinds of high-grade ingredients, and many fancy foods can be made. Kimchi handed down from ancient times is handed down in this way. Because at that time, many farmers liked to pickle their ingredients and eat them for a long time. It became what everyone said: folk food.

Cantonese cuisine includes Dongjiang cuisine, Chaozhou cuisine and Guangzhou cuisine. Also, after the Song and Yuan Dynasties, Guangzhou became a port city with concentrated domestic and foreign trade. The development of economy promotes the development of catering industry, and people also pursue high-quality life. Therefore, Cantonese cuisine is a commercial dish. After all, people say that food is in Guangzhou.