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A dish with a long history
Shandong cuisine

Shandong cuisine originated in Qi State and Lu State (now Shandong Province) during the Spring and Autumn Period and the Warring States Period, and was formed in Qin and Han Dynasties. After the Song Dynasty, Shandong cuisine became the representative of "Northern Food" and one of the eight famous cuisines in China. Shandong cuisine is the most extensive local flavor cuisine in China, covering Beijing, Tianjin and Tangshan and the three northeastern provinces. Shandong cuisine pays attention to pure seasoning, tastes fresh in Yu Xian, and has the characteristics of freshness, tenderness, fragrance and crispness. It pays great attention to the preparation of fresh soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow. The main specialties are: sweet and sour yellow river carp, buttered cattail, nine-turn large intestine, sherry crab, three-color prawns, fried oyster yellow, apple chicken, agate sea cucumber, emerald shrimp ring and so on.

Sichuan cuisine

Sichuan cuisine, one of the eight famous cuisines in China, occupies an important position in the cooking history of our country. It has a wide range of materials, varied seasonings and fancy styles, and pays equal attention to fresh and mellow tastes. It is famous for making good use of spicy food. With its unique cooking methods and strong local flavor, it integrates the characteristics of all parties, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a good reputation at home and abroad. Sichuan cuisine is characterized by spicy and delicious flavor, big oil and thick taste, and the reuse of "three peppers" (pepper, pepper and pepper) and fresh ginger. The main specialties are: boiled fish, spicy crab, Maoxuewang, fish-flavored shredded pork, stone-boiled bullfrog, perfumed duck intestines, Mapo tofu, kung pao chicken and hot and sour fish.

Cantonese cuisine

Guangdong cuisine, namely Guangdong flavor cuisine, is one of the eight famous cuisines in China. It is unique with its unique dishes and charm and enjoys a high reputation at home and abroad. Cantonese cuisine has a wide range of materials and a wide variety of patterns; The materials are fine and fine, the ingredients are many and clever, and the decoration is beautiful and gorgeous; Pay attention to quality and taste, taste is relatively light, and strive to seek freshness in the clear and beauty in the light. The representative dishes of Cantonese cuisine are: three snakes, dragon and tiger stew, dragon, tiger, phoenix and snake soup, fresh shrimps in oil, fresh mushrooms in oyster sauce, crispy suckling pigs, winter melon cups, five snakes soup, beef in oyster sauce and so on.

Fujian cuisine/dishes

Fujian cuisine is one of the eight major cuisines in China, with Fuzhou cuisine and Xiamen cuisine as the bottom. It originated in Minhou County, Fujian Province, and later developed into three schools: Fuzhou, Minnan and Minxi. Fujian cuisine has gradually formed through the mixing and exchange of Han culture in the Central Plains and local ancient Yue culture. Its cooking characteristics are: clear soup, light taste, crisp fried food, good at cooking seafood. Its cooking techniques are characterized by steaming, frying, frying, slipping, stewing, frying and stewing. The main dishes of Fujian cuisine are: Buddha jumping wall, chicken soup with mussels, shredded mustard chicken, Dongbi Dragon Ball, lychee meat, sweet and sour bamboo joint meat, crispy crucian carp with scallion, steamed Jiali fish and so on.

Jiangsu cuisine

Jiangsu cuisine, also known as Jiangsu cuisine, is one of the eight major cuisines in China. It is mainly composed of six local cuisines: Nanjing, Yangzhou, Suzhou, Huai 'an, Xuzhou and Haizhou. Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and keeping the original juice. 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. Jiangsu cuisine has a wide range of materials, mainly fresh sea water from rivers and lakes; Fine knife work and varied cooking methods; Pursue the original taste, fresh and peaceful, and have strong adaptability; The dishes are elegant in style and beautiful in shape and quality. Its specialties are: pine nuts, anchovies, eight-treasure boat ducks, stewed soft-shelled turtles, Vince tofu, fried prawns, white sauce fish and so on.

Zhejiang cuisine

Zhejiang cuisine is Zhejiang cuisine, one of the eight major cuisines in China. Zhejiang cuisine system has a long history. Its dishes are small and exquisite, delicious, tender, crisp, soft and refreshing. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh, which occupies an important position in many local flavors in China. Zhejiang cuisine is mainly composed of four schools: Hangzhou, Ningbo, Shaoxing and Wenzhou, giving it strong local characteristics. The main famous dishes of Zhejiang cuisine are: West Lake vinegar fish, Longjing shrimp, called Huatong chicken, braised spring bamboo shoots in oil, soft-shelled turtle with rock sugar, yellow croaker with cabbage soup, Dongpo meat, roasted meat with red dates and so on.

Hunan cuisine

Hunan cuisine is one of the eight major cuisines in China, and it has a long history and has been formed as early as the Han Dynasty. Hunan cuisine is developed from the local dishes in Xiangjiang region, Dongting Lake region and Xiangxi mountain area. The seasoning characteristics of Hunan cuisine are spicy and sour, mainly spicy and sour. Its cooking skills are characterized by: exquisite knife work, beautiful shape and taste; Good at seasoning, known for being hot and sour; There are various techniques, especially simmering. The specialties of Hunan cuisine mainly include: braised pork in Mao Shi, fish head with chopped peppers, spicy frog, diced hot and sour chicken, overlord elbow, hot and sour chicken wings, tasty snake, fried pork with peppers, sour pork in Xiangxi, steamed pork with rice flour, spicy shrimp, braised pork feet and xiangshui chicken.

Anhui cuisine

Anhui cuisine is one of the eight famous cuisines in China. There are more than 1000 traditional varieties of Anhui cuisine, and its flavor includes the characteristics of three local dishes: southern Anhui, along the Yangtze River and along the Huaihe River. Its characteristics are: elegant and simple, original flavor, crisp and tender, fragrant and fresh, and appropriate shades. Anhui cuisine is rigorous in selecting materials, unique in pyrotechnics, paying attention to food supplement, paying attention to body odor, diverse in dishes, and Xian Yi in North and South China. Its uniqueness is concentrated in Kung Fu dishes that are good at cooking, stewing, smoking and steaming. The famous dishes of Anhui cuisine include: stewed turtle with ham, roast chicken with Fuliji, braised civet, stinky mandarin fish, crab-yellow shrimp, fat king fish with milk, Huizhou hairy tofu, fried mussel, pickled mandarin fish, stewed horseshoe turtle and so on.