Sichuan cuisine is one of the eight major cuisines in China. It has always enjoyed the reputation of "one dish is unique, and all kinds of dishes are delicious". It has a long history. According to historical records, Sichuan cuisine originated in ancient Pakistan and Shu. From the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of Sichuan, which made Sichuan cuisine develop greatly.

Sichuan cuisine includes Chengdu, Chongqing, Leshan and Zigong. The basic taste types of Sichuan cuisine are hemp, spicy, sweet, salty, sour and bitter. Sichuan cuisine is characterized by its spicy, spicy, fragrant, fresh, oily and thick taste, and the reuse of "three peppers" (pepper, pepper and pepper) and fresh ginger. The main feature is the variety of flavors. Pepper, pepper, pepper, bean paste and so on are the main condiments. In different proportions, they are made into various flavors such as dry-roasted, spicy, sour and spicy, pepper hemp, sesame paste, garlic paste, ginger juice, red oil, sweet and sour, fish flavor and strange taste, all of which are thick and mellow, with the special flavor of "one dish in one box" and "all kinds of dishes".

There are Sichuan restaurants in the United States, Japan, France, Canada and Hong Kong, which are well received by foreign guests from all over the world.

Sichuan cuisine is good at frying, sliding, frying, frying, frying, boiling and simmering. In particular, small frying, stir-frying, dry stir-frying and dry burning have their own unique features. From the "three steamed and nine buckled" banquet to the popular light meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship. There are thirty-eight kinds of fried, fried, dry-roasted, fried, smoked, soaked, stewed, stewed, pasted and exploded. In taste, it pays special attention to color, fragrance, taste, shape, and the length of both north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange-smelling, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. A complete flavor system is composed of five categories: banquet dishes, popular casual dishes, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan".

Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo tofu, beef hotpot with hairy belly, shredded beef with dried fan, husband and wife's lung slices, Dengying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on.

Guangdong cuisine pays attention to absorbing the strengths of various cuisines, with varied cooking skills and exotic and extensive materials. In cooking, it is mainly fried and fried, and also stewed, fried and roasted. It pays attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy, and there are "five flavors" (fragrant, loose, soft, fat and strong) and "six flavors" (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, rich in winter and spring.

Cantonese cuisine has a long history. Like other regions' food and cuisine, it has the same sex as China's food culture. As early as ancient times, the ancient Yue people in Lingnan had close contacts with Chu in the Central Plains. With the changes of history and dynasties, many Central Plains < P > people fled to the south to escape the war, and the Han and Vietnamese ethnic groups gradually merged. The southward migration of Central Plains culture, the combination of cooking skills, cookers, utensils and the rich agricultural and fishery products of Baiyue, is the origin of Cantonese-style diet. Cantonese cuisine originated in Han dynasty, which is based on this history.

After the Southern Song Dynasty, the skills and characteristics of Cantonese cuisine became more and more mature. This is related to the southward migration of the Song Dynasty, when many imperial chefs and government chefs gathered in Guangdong, especially in Yangcheng. Since the Tang Dynasty, Guangzhou has become China's main import and export trade port and a world-famous port. After the Song and Yuan Dynasties, Guangzhou became a port and port city with concentrated domestic and foreign trade, and its business was booming day by day, which promoted the development of catering service as a commercial industry and provided a very important condition and place for the growth of Cantonese cuisine, especially Cantonese cuisine.

Ming and Qing dynasties are the real mature and developing periods of Cantonese cuisine, Cantonese cuisine and Cantonese cuisine. At this time, Guangzhou has become a big commercial city, and Cantonese cuisine, Cantonese cuisine and Cantonese cuisine have really become a system. The downtown streets are all over tea houses, hotels, restaurants and snack bars, and each restaurant is competing for beauty. The world is famous for its abundant food and many styles, and it is gradually said that "food is in Guangzhou".

The formation and development of Cantonese cuisine is closely related to Guangdong's geographical environment, economic conditions and customs. Guangdong is located in the subtropical zone, bordering the South China Sea, with abundant rainfall, evergreen seasons and rich products. Therefore, Guangdong's diet has always been blessed. As early as the Western Han Dynasty, Huainanzi Spirit contained the fine and extensive selection of Cantonese cuisine materials, and it is conceivable that Cantonese people had mastered different cooking methods to cook different odors more than a thousand years ago. Before that, Han Yu, a poet in the Tang Dynasty, was banished to Chaozhou. In his poems, he described dozens of foreign bodies such as horseshoe crabs, snakes, octopus, frogs, octopus and Jiang Yaozhu in chaozhou people, which made him feel very uncomfortable. However, in the Southern Song Dynasty, octopus and other seafood were the top delicacies of many local dishes. In terms of ingredients and taste, raw food is used. After that, there were not many pigs, cattle, sheep and deer eaten raw, < P > but the habit of eating raw fish fillets, including raw fish porridge, has been preserved to this day. However, it is still the case that the white-cut chicken is only cooked and the thigh bone is bloody. The characteristics of Cantonese cuisine, such as exquisite knife work, exquisite ingredients, and clear but not light taste, are expressed concretely.

Cantonese cuisine is also good at learning from the strengths of various schools, and it is used by me, and I often learn and learn new things. Squirrel mandarin fish, a famous dish in Jiangsu cuisine, is well-known in the north and south of the country, but you can't go to a Cantonese banquet. Although Cantonese people like to eat rat meat, the name of rats is not elegant. Famous chefs in Cantonese cuisine changed the fish into A Man Called Autumn Flower fish with skillful knives, named chrysanthemum fish. After such a change, it is convenient and hygienic to eat one bite at a time with chopsticks and knives and forks. After the transformation, Jiangsu cuisine has become Cantonese cuisine. In addition, the cooking methods of Cantonese cuisine, such as soaking, grilling, roasting and steaming, are transplanted from the northern cuisine. The new method of frying and frying is formed by absorbing the similar method of western food < P > and improving it. However, the transplantation of Cantonese cuisine is not mechanically copied, but combined with Guangdong's extensive raw materials, fresh and tender texture, and people's tastes like fresh and always new, so as to develop it. For example, the steak of northern dishes is usually seasoned, baked until crisp and rotten, and served with oil, which is called clear steak. However, the steak of Cantonese cuisine is to boil or steam the raw materials until they are greasy, and then push them on the wide clams, which is mostly manifested as steak with materials. Representative works include eight treasures grilled duck, shredded chicken grilled meat breast and so on. Guangdong's food culture is closely related to all parts of the Central Plains. One of the most important reasons is that there were many mainlanders who set up another dynasty in history. The officials sent by the dynasties to govern Guangdong and demoted brought the northern food culture, and there were also many chefs who passed on their skills to their local counterparts, or set up their own shops in the shops to directly introduce the local food culture to Lingnan people, making it an important part of Cantonese cuisine. After the Han dynasty, Guangzhou became the transportation hub of the Chinese and western sea routes; Most foreign businessmen gathered in Yangcheng in the Tang Dynasty, and merchant ships came in droves. At that time, compared with the inland areas, the economy in Guangzhou developed rapidly.

In addition to formal dishes, snacks and snacks in Guangdong are also exquisitely made, and the food customs in various places also have their own uniqueness, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These food customs have gone beyond the category of "eating" and become the food culture in Guangdong.

Shandong cuisine, also known as Shandong cuisine, has a long history and wide influence, and is an important part of China's food culture. As one of the eight major cuisines in China, it is famous for its delicious, salty, crisp and unique flavor. It is good at seasoning with onion flavor at home and abroad, such as "roast duck", "roast suckling pig", "pot-cooked pork" and "fried fat cover".

Shandong cuisine originated in Qi State and Lu State (now Shandong Province) during the Warring States Period and was formed in Qin and Han Dynasties. After the Song Dynasty, Shandong cuisine became the representative of "Northern Food". Shandong cuisine is the most extensive local flavor cuisine in China, covering Beijing, Tianjin and Tangshan and the three northeastern provinces.

Factions: coastal Jiaodong cuisine (mainly seafood), inland jinan cuisine and its own Confucian cuisine. Features: Shandong cuisine pays attention to pure seasoning, tastes fresh in Yu Xian, and has the characteristics of freshness, tenderness, fragrance and crispness. Pay great attention to the modulation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow.

Unique skills: There are more than 31 cooking techniques commonly used in Shandong cuisine, especially the frying and grilling techniques, which are unique and specialized. Grilled techniques are original in Shandong cuisine, with raw materials pickled and sticky, fried on both sides, and simmered for juice; The grilled finished product is neatly shaped, with thick taste and rotten juice. Shandong cuisine is the first of the eight major cuisines.

The formation and development of Shandong cuisine are related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the cradles of ancient culture in China, located in the lower reaches of the Yellow River, with a mild climate. The Jiaodong Peninsula stands out between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and it is known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu scallion, Cangshan garlic and Laiwu ginger are well-known at home and abroad; Fruit production ranks first in the country, and apples alone account for more than 41% of the total national output; The output of pigs, sheep, poultry and eggs is also very considerable; The output of aquatic products is also the third in China. Among them, the precious marine products are shark's fin, sea cucumber, prawn, Cargill, flounder, abalone, swan's egg, Shih Tzu, scallop, red snail and laver, which are well-known at home and abroad. Brewing industry has a long history, many varieties and excellent quality, such as Luokou vinegar, Jinan soy sauce, Jimo old wine, etc., all of which are well-known products. Such rich products provide inexhaustible raw material resources for the development of Shandong cuisine.

Shandong cuisine has a very long history. There is "Qingzhou tribute salt" in Shangshu Yugong, which shows that at least in the Xia Dynasty, Shandong had been seasoned with salt; As far back as the Book of Songs in the Zhou Dynasty, there have been records of snakehead and carp eating the Yellow River. Today, the sweet and sour Yellow River carp is still the best in Shandong cuisine, which shows that it has a long history. The embryonic form of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. Qilu and China are endowed with unique natural conditions, especially Qi, which is near the mountains and the sea. With the advantages of fish, salt and iron, Qi Huangong became the first to take advantage of it.

According to legend, Yi Ya, who steamed his son and gave it to the King of Qi, was actually a master cook who was good at seasoning at that time. The clear soup in Shandong cuisine is clear and fresh in color, while the milk soup is white and mellow in color and has a unique flavor, which may be the inheritance of the ancient tradition of being good at making soup; Jiaodong cuisine, which is good at seafood, inherits the custom of eating fish from coastal ancestors. Confucius, who is "never tired of eating essence and delicacy", also has a series of ideas of "not eating", such as "fish is hungry and meat is defeated, color is evil, food is disgusting, food is lost, food is not eaten from time to time, food is not cut correctly, and its sauce is not allowed to be eaten ...". It shows that Shandong cuisine at that time had paid great attention to science and hygiene, and also pursued the artistry of knife work and seasoning, which had reached the point of becoming more and more exquisite.

during the Qin and Han dynasties, Shandong's economy was unprecedentedly prosperous. When landlords and rich people went out, their chariots and horses staggered, while they lived in pavilions in Qiongtai, leading a luxurious life of "singing and dancing". According to the "Portrait of the Kitchen on Zhucheng's Front Balcony", we can see that there are all kinds of livestock, poultry and game hanging on it, and there are water-fetching, cooking stoves, chopping wood, slaughtering sheep, killing pigs, chickens, butchering dogs, cutting fish, cutting meat, washing, stirring, baking cakes and kebabs below. The complexity of the scene depicted in this painting and the fine division of labor are no less than the whole process of cooking operation, which can really be compared with modern cooking processing. Qi Min Yao Shu in the Northern Wei Dynasty made a comprehensive summary of the cooking techniques in the Yellow River basin, mainly in Shandong. Not only the cooking methods such as frying, roasting, frying, boiling, roasting, steaming, pickling, waxing, stewing, and cooking methods of famous dishes such as "roast duck" and "roast suckling pig" are described in detail. This book has a profound influence on the formation and development of Shandong cuisine. After the improvement and tempering of Sui, Tang, Song and Jin dynasties, Shandong cuisine gradually became the representative of northern cuisine, and even the "northern food shop" in Shandong in the Song Dynasty flourished for a long time.

In this long period of time, Wu Bao, Ho Choi, Duan Wenchang, Duan Chengshi, Gong Du or others are all famous cooks or gourmets, and they have all made important contributions to the development of Shandong cuisine. By the Yuan, Ming and Qing Dynasties, Shandong cuisine had a new development. At this time, Shandong cuisine entered the court in large quantities and became a treasure of imperial cuisine, which was widely spread throughout the north. In the Qing Dynasty, Emperor Gaozong Hongli visited Confucius' House for eight times, and when he visited Confucius' House for the fifth time in 1771, he married his daughter to Kong Xianpei, the 72nd generation grandson of Confucius, and gave Confucius a set of "Manchu Banquet" with silver, copper and tin antique pictographic fire and water tableware. This further promotes the development of the wonderful "Confucian cuisine" in Shandong cuisine to a high, refined and sharp direction.

after a period of development and evolution, Shandong cuisine has gradually formed Jiaodong School, including Qingdao, represented by Fushan Gang, and Jinan School, including Dezhou and Tai 'an. And there are elegant and luxurious Confucian dishes that can be called "spring snow", as well as various local dishes and flavor snacks dotted around. Jiaodong cuisine is good at frying, frying, grilling, frying and steaming; The taste is fresh and light; The ingredients are mostly prawns, conch, abalone, oyster yellow, kelp and other seafood. Among them, the famous dish is "Abalone with the original shell", and the main ingredient is Haizhen Abalone from Changshan Islands. It is cooked by the traditional techniques of Shandong cuisine, which is delicious, tender and appetizing. Other famous dishes include shark's fin with crab roe, dried scallop with hibiscus, roasted sea cucumber, roasted prawns, fried oyster roe and steamed Cargill fish.

Jinan school is famous for its soup, supplemented by frying, frying, burning and frying. Its dishes are clear, fresh, crisp and tender. Among them, there are clear soup assorted dishes and milk soup Pu Cai, which are fresh and elegant and unique. The sweet and sour yellow river carp with tender inside and scorched outside, the crispy and crisp pot tofu with oil explosion and rare vegetarian dishes show the skill of Jinan school. During the Guangxu period of Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan washed the pig's large intestine, boiled it with spices until it was soft and crisp, cut it into pieces, and added soy sauce, sugar and spices to make a fragrant and fat braised large intestine, which was famous in the city. Later, the production was improved. After the washed large intestine was boiled in boiling water, it was fried in an oil pan, and then seasoning and spices were added to cook. This dish tastes more delicious. Literati named it "Jiu Zhuan Da Chang" according to its exquisite production as Taoist "Jiu Lian Jin Dan".

"Eight Immortals Crossing the Sea to Make Lohan" is the first dish of Confucius' Happy Birthday Banquet, and shark's fin, sea cucumber, abalone, fish bone, fish belly, shrimp, asparagus and ham are selected as the "Eight Immortals". Chop the chicken breast into mud and make it into arhat money at the bottom of the bowl, which is called "arhat". Put it in a round porcelain jar, arrange it in eight directions, put arhat chicken in the middle, sprinkle ham slices, ginger slices and pickled cabbage leaves, and then pour the boiled chicken soup. In the old days, when this dish was served, it was sung in a gong. While tasting delicious food, go to the opera was very lively and extravagant.

Jiangsu is located in the southeast coast of China and the lower reaches of the Yangtze River. The climate here is mild, the land is fertile, and it is rich in rice, wheat, cotton, silkworm, fish and other local products, and it is known as the "land of plenty". "There are fish in spring, fish in summer, fat ducks in autumn and vegetables in winter". All kinds of eggs, fruits and vegetables, aquatic products, vegetables and native products are on the market all year round, which provides favorable conditions for the formation and development of Jiangsu cuisine. After a long period of evolution and development, Jiangsu's food culture has accumulated rich cooking experience, and the cooking technology has been improved day by day, gradually forming Jiangsu cuisine with Huaiyang, Nanjing and Suzhou and Wuxi as the main parts.

Jiangsu cuisine has a long history and a wide variety. According to Historical Records, Wu Yue Chun Qiu and other books, as early as 2411 years ago, there were different cooking methods such as roasting fish, steaming fish and fillets. Cooking with ducks originated earlier, and ducks were popular food among Jinling people before 1411.

Jiangsu cuisine and Zhejiang cuisine are similar, so they are collectively referred to as Jiangsu and Zhejiang cuisines. It is mainly composed of three local dishes: Nanjing, Yangzhou and Suzhou. As early as more than 2,111 years ago, Wu people were good at making fried fish, steamed fish and fillets. More than a thousand years ago, ducks became a delicacy in Jinling. Southern Song Dynasty