China Yi * * has eight major cuisines: Sichuan Cuisine, Guangdong Cuisine, Shandong Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Anhui Cuisine, Hunan Cuisine and Fujian Cuisine. Each cuisine has its own characteristics.
Sichuan Cuisine features: it is famous for its rich, wide, thick and strong flavor.
Representative dishes: Kung Pao Chicken, Yipin Paw, Fish-flavored shredded pork, and dry-roasted fish wings.
features of cantonese cuisine: the cooking methods emphasize frying, frying, stewing, stewing, etc., and the taste features are refreshing, light, crisp and fresh.
representative dishes: three snakes, dragons, tigers and phoenixes, roast suckling pig, salt bureau (beside the fire on the left) chicken, winter melon cup and ancient meat.
Shandong cuisine is characterized by its strong flavor and preference for onion and garlic, especially for cooking seafood, soup and various animal offal.
Representative dishes: Fried Daha, Braised Conch, Crispy Carp, Sea Cucumber with Onion, Braised Mullet Egg Soup.
Characteristics of Jiangsu cuisine: The cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup and keep the original juice.
representative dishes: shredded chicken soup, stewed crab powder, lion's head, crystal trotters and fish wrapped in duck.
characteristics of Zhejiang cuisine: fresh, tender, soft and smooth, mellow, soft and waxy, refreshing and not greasy.
representative dishes: shrimp in Longjing, vinegar fish in West Lake and beggar chicken.
the characteristics of Anhui cuisine are: ham as seasoning, crystal sugar as freshness, being good at stewing and paying attention to pyrotechnics.
Representative dishes: Gourd Duck, Fuliji Roast Chicken, Farewell My Concubine.
Hunan cuisine features: paying attention to spicy, spicy, sour, spicy, burnt, fragrant and fresh, especially sour and spicy.
representative famous dishes: braised shark's fin in red, fragrant lotus with crystal sugar and fish head with chopped pepper.
Fujian cuisine features: seafood as the main raw material, sweet, sour, salty and fragrant, delicious and fresh in color.
representative dishes: Jin Shoufu, fried chicken with sliced pork, orange juice plus fish, and Taiji prawn.
in addition to these eight cuisines, there are also some local specialties, such as saute spicy chicken and finger food in Xinjiang. Mutton bread in soup in Xi 'an. Roasted whole sheep in Inner Mongolia. Crossing the bridge rice noodles in Yunnan. Stewed in the northeast. Huimian Noodles, a mutton from Henan. Beijing's roast duck, instant-boiled mutton and so on.
there are also snacks in various places, so there are countless.