The four major cuisines in China refer to Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Huaiyang cuisine.

Introduction:

Sichuan cuisine

One of the four major cuisines in China. Also called Sichuan food. Known overseas for its spicy taste, it has the reputation of "Eating in China and Taste in Sichuan". Common flavor types include fish flavor, five flavors, strange flavor, spicy taste and sour and spicy taste; The famous dishes are: fish-flavored shredded pork, kung pao chicken, Sichuan style pork, boiled cabbage, yipin bear's paw, chicken nuggets with strange flavor, Mapo tofu, dry-roasted rock carp and so on.

Shandong cuisine

One of the four major cuisines in China. Also known as Shandong cuisine. Shandong cuisine ranks first in all major cuisines and is the foundation of all major cuisines. Shandong cuisine is unique in cooking seafood, especially in the cooking of seafood and small seafood. Representatives include: sea cucumber with onion, stewed mullet eggs, shark's fin with crab roe, braised chicken in Texas, walnut meat in milk soup, etc.

Huaiyang cuisine

One of the four major cuisines in China. Huaiyang cuisine pays attention to knife work and cooking, and its taste is light and slightly sweet. The main dishes are lion's head, soft-pocked long fish, stewed silver carp head, crystal meat, Wensi tofu, three sets of ducks, dried silk, Wenlou baozi, Yangzhou fried rice and so on. Huaiyang cuisine is famous for cooking Shan Ye seafood.

Cantonese cuisine

One of the four major cuisines in China. Including Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, with Guangzhou cuisine as the representative. Cantonese cuisine has unique seasonings, such as oyster sauce, juice, fish sauce, pearl oil, sweet and sour, western juice and so on. The representative dishes of Cantonese cuisine are: Three Snakes, Dragon Tiger Club, Dragon Tiger, Phoenix Snake Soup, Fresh Shrimp in Oil, Sweet Lotus, Fresh Mushroom in Oyster Sauce, Wazhangshanrui, Crispy Suckling Pig, etc.