1, Sichuan cuisine, referred to as Sichuan cuisine. ?

Features: spicy, fishy, homely, peculiar, hot and sour, spicy, pickled and pickled.

Representative dishes: Fish-flavored shredded pork, Mapo tofu, kung pao chicken, Zhangcha duck, etc. ?

2. Cantonese cuisine, referred to as Cantonese cuisine. ?

Features: it is characterized by a wide range of materials, paying attention to freshness, tenderness, smoothness and consistency. It is mainly composed of Cantonese cuisine, Chaozhou cuisine and Dongjiang cuisine. ?

Representative dishes: Long Hudou, crispy suckling pig, Sichuan style pork, Daliang fresh cream, Chaozhou abalone wings, beef tenderloin in oyster sauce, winter melon cup, Wenchang chicken, etc. ?

3. Shandong cuisine, referred to as Shandong cuisine. ?

Features: Fine selection of materials, exquisite knife method, paying attention to benefits, diverse colors, and making good use of onion and ginger. ?

Representative dishes: sweet and sour fish, pot-roasted elbow, onion and mutton, onion and sea cucumber, pot-collapsed tofu, braised conch, fried oyster yellow and so on.

4. Jiangsu cuisine, referred to as Jiangsu cuisine. It consists of Huaiyang cuisine, Suzhou cuisine and Nanjing cuisine.

Features: Fine production, artistry based on materials, different seasons, strong but not greasy, fresh taste and exquisite modeling. ?

Representative dishes: Shaofang, Huaiyang Lion Head, beggar chicken, Shaoanqiao, sweet and sour mandarin fish, salted duck, etc.

Four major cuisines

{1} Cuisine, also known as Bangcai, refers to China Cuisine, which has formed its own system after a long period of material selection, cutting and cooking, and has distinctive local flavor characteristics and is recognized by the society. The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain area due to the differences in climate, geography, history, products and food customs, and is recognized by all parts of the country.

{2} China people value and are good at cooking. As early as the Spring and Autumn Period and the Warring States Period, the flavors of northern and southern dishes in China's food culture showed differences. In the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine became the most influential local cuisines at that time, and were called the four major cuisines.

{3} People in different regions have formed different local flavors through cooking methods such as frying, roasting, frying, boiling, steaming, roasting and cold salad.

{4} China is a big country in food culture. For a long time, due to the influence of geographical environment, climate, products, cultural traditions and national customs, a well-known local flavor school with certain kinship, similar flavor and high popularity has been formed in a certain area, which is called cuisine. Among them, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine are the traditional "four major cuisines", and then Zhejiang cuisine, Fujian cuisine, Anhui cuisine and Hunan cuisine are called "eight major cuisines".