The four major cuisines refer to Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Jiangsu cuisine.

1. Shandong cuisine Shandong cuisine is a Qilu flavor that originated in Shandong. Its birthplace is Boshan District, Zibo City, Shandong Province. It is the only spontaneous cuisine among the four traditional Chinese cuisines (also the eight major cuisines). It has the longest history and the most sophisticated techniques.

The richest, most difficult and most skillful cuisine.

Classic dishes include tofu, braised sea cucumber with scallions, braised four treasures, sweet and sour Yellow River carp, nine-turn large intestine, double crispy fried in oil, braised abalone in raw shell, braised prawns in oil, etc.

Features: Shandong cuisine is mainly salty and fresh, and pays attention to the quality of raw materials. Salt is used to enhance freshness, and soup is used to enhance freshness. The seasoning emphasizes pure salty and freshness to highlight the original taste.

Green onions are a specialty of Shandong. Green onions, ginger, and garlic are used in most dishes to add aroma and flavor. Green onions are used in stir-frying, stir-frying, stir-frying, grilling, and roasting. In particular, green onion-roasted dishes are known for their rich flavor.

Fragrance is better.

2. Sichuan cuisine Sichuan cuisine is Sichuan cuisine. It is one of the four traditional cuisines with Chinese characteristics, one of the eight major cuisines in China, and a master of Chinese cuisine.

Sichuan cuisine uses a wide range of ingredients, has varied seasonings, and has a variety of dishes. It emphasizes both fresh and rich flavors. It is famous for its use of spicy seasonings. With its unique cooking methods and strong local flavor, Sichuan cuisine incorporates the characteristics of the southeast, northwest, and is diverse.

The best of all, he is good at absorbing and innovating, and is well-known at home and abroad.

Chengdu, the capital of Sichuan Province, was awarded the honorary title of "World Capital of Gastronomy" by UNESCO.

Characteristics: Sichuan cuisine is characterized by its emphasis on numbing, spicy, fragrant, fresh, oily, and thick flavor, with heavy use of the "three peppers" (chili pepper, Sichuan peppercorns, and peppercorns) and fresh ginger.

Seasoning methods include dry roast, fish flavor, strange flavor, red oil, ginger juice, sweet and sour, lychee, garlic paste and other compound flavors, which form the special flavor of Sichuan cuisine and enjoy the reputation of "one dish, one style, one hundred dishes and one hundred flavors".

3. Cantonese cuisine Cantonese cuisine is Guangdong cuisine. It is one of the four traditional Chinese cuisines and one of the eight major cuisines. It originated in Lingnan.

Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine). Each of the three flavors has its own characteristics.

Cantonese cuisine is as famous as French cuisine around the world. Since the number of overseas Chinese in Guangdong accounts for 60% of the country, most Chinese restaurants around the world focus on Cantonese cuisine.

Features: Cantonese cuisine uses fine ingredients, has many and clever ingredients, and is beautifully decorated. It is also good at innovating in imitation and has a wide variety of varieties. In 1965, the "Guangzhou Famous Dishes and Pastries Exhibition" introduced 5,457 varieties.

Cantonese cuisine pays attention to quality and taste, and the taste is relatively light. It strives to be fresh and fresh, light and beautiful.

And it changes with the seasons. Summer and autumn tend to be lighter, while winter and spring tend to be rich, pursuing color, aroma, taste and shape.

4. Jiangsu cuisine Jiangsu cuisine is one of the four major cuisines of Han China and one of the eight major cuisines. Since Jiangsu cuisine is similar to Zhejiang cuisine, it and Zhejiang cuisine are collectively called Jiangsu and Zhejiang cuisines.

It mainly consists of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local dishes.

It started in the Southern and Northern Dynasties, Tang and Song Dynasties. At that time, economic development promoted the prosperity of the catering industry, and Jiangsu cuisine became one of the two pillars of "Southern Food".

Features: It is characterized by being thick but light, fresh and crispy, the original soup is thick but not greasy, the taste is mild, salty and sweet.

Its cooking skills are famous for being good at stewing, braising, roasting, simmering and stir-frying.

When cooking, we use rigorous ingredients, pay attention to color matching, and pay attention to the shape, which varies with the seasons.

Suzhou cuisine is sweet in taste and harmonious in color.

Extended information: The development history of Cantonese cuisine - Guangzhou cuisine in Cantonese cuisine combines the characteristics of Shunde, Nanhai, Panyu, Dongguan, Xiangshan, Siyi, Bao'an and other local flavors, as well as cuisines from other provinces such as Beijing, Jiangsu, Huaihe and Hangzhou, as well as Western cuisines.

The director's strengths are integrated into one and become a family of its own.

Cantonese cuisine draws on the strengths of hundreds of cuisines, uses a wide range of ingredients, selects rare ingredients, and has exquisite ingredients. It is good at innovating through imitation and cooking according to the preferences of diners.

The cooking techniques are diverse and changeable, and the ingredients used are strange and wide-ranging.

In terms of cooking, stir-frying and quick-frying are the main methods, as well as stewing, frying, and roasting. The emphasis is on being clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy, and having "five flavors" (fragrant, loose, soft).

, fat, thick), "six flavors" (sour, sweet, bitter, spicy, salty, fresh).

Seasonal, light in summer and autumn, rich in winter and spring.

Cantonese cuisine is China’s representative cuisine abroad.

Cantonese cuisine is more complex and delicate.

Cantonese cuisine is a culture, an atmosphere, a rendering, a harmony, a folk custom, a color, and a manifestation of health standards.

Cantonese cuisine has a long history, and its origins can be traced back to the early Han Dynasty more than 2,000 years ago.

Long before the immigrants from the Central Plains arrived, the ancestors of Lingnan had a unique eating style.

Guangdong is particularly rich in products, which are readily available and can be cooked and eaten. This has developed a taste for fresh and vigorous eating habits.

With the changes in history and dynasties, immigrants from the Central Plains continued to move south, bringing with them the Central Plains food style of "never getting tired of fine cooking and never getting tired of eating".