China is a gourmet country with eight cuisines, including Shandong cuisine, Guangdong cuisine, Sichuan cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Because the geographical environment and climate of each cuisine are different, each cuisine has its own characteristics in the selection of ingredients and cooking skills.

Shandong cuisine: sweet and sour yellow river carp

Shandong cuisine is called the first of the eight major cuisines. Shandong cuisine is exquisite in materials, expensive in price, high in nutrition and fine in production. This kind of fish in Shandong cuisine is called sweet and sour yellow river carp. When cooking, the chef cuts a knife on the fish, then fries it in the oil pan until it is golden and the head and tail are tilted up, and finally pours the sweet and sour sauce. The fish is crisp and tender, and the sweet and sour taste is very appetizing.

Cantonese cuisine: Cantonese steamed fish.

Cantonese cuisine pays attention to the original flavor of food, and doesn't like to let go of too much seasoning when cooking fish. Generally, the simplest steaming is used. Wash a fresh fish, add onion, ginger, garlic, cooking wine and soy sauce, and steam in a pot. Cantonese steamed fish retains the original flavor of the fish to the greatest extent and is very delicious at the same time.

Sichuan cuisine: boiled fish

Sichuan cuisine is mainly spicy and the most famous fish dish is boiled fish. Boiled fish is spicy and delicious, and the meat quality of fish can be kept tender and smooth. It is a must-have dish for eating Sichuan food.

Su Cai: sweet and sour mandarin fish.

Su cuisine is also beautifully made. The name of sweet and sour mandarin fish comes from the fact that after frying, its head tilts up and looks like a cute little squirrel. Sweet and sour mandarin fish has been rated as one of the top ten famous dishes in Jiangsu, with delicious taste and tender meat, which is very popular.

Fujian cuisine: red fermented fish

Red distiller's grains is a special seasoning in Fujian, which is salty in itself. Fish marinated with red distiller's grains is red, which can be steamed, boiled and fried. The prepared monascus fish has bright red color and thick and delicious sauce.

Zhejiang cuisine: West Lake vinegar fish

West Lake vinegar fish is a traditional dish in Zhejiang, which is cooked with grass carp. When cooking, you need a certain degree of heat. The most special thing is its sweet and sour sauce, which tastes fresh and appetizing.

Hu' nan cuisine: fish head with chopped pepper

Fish head with chopped pepper is to sprinkle chopped pepper on the fish and then steam it in a pot. Fish head with chopped pepper is delicious and spicy, and it is a must-have food in Hunan cuisine.

Anhui cuisine: stinky mandarin fish

Although this stinky mandarin fish smells bad, it tastes fresh, mellow and refreshing. Before cooking, mandarin fish will be preserved in wooden barrels with light salt water of about 25 degrees. After six or seven days, Siniperca chuatsi will give off a fermented smell, and then put it in an oil pan to fry soup, just like stinky tofu, which smells bad and tastes good.