Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou

Guangdong cuisine, referred to as Cantonese cuisine, is one of the eight famous cuisines in China. It consists of three local dishes: Guangzhou, Chaozhou and Dongjiang. And the three local dishes have their own different characteristics.

Guangzhou cuisine is the main component of Cantonese cuisine, which has won the reputation of "eating in Guangzhou" because of its delicious taste and rich dishes. Guangzhou cuisine has three characteristics: first, birds, animals, insects and fish are all raw materials and cooked into different forms of game delicacies; Second, the operation, that is, cooking and impromptu cooking, is unique and tastes fresh and hot; Third, it is light in summer and autumn, fragrant in winter and spring, and is deeply loved by the public.

Chaozhou cuisine occupies an important position in Guangdong cuisine. Chaozhou cuisine mainly uses seafood, seafood and livestock and poultry as raw materials, and is good at cooking vegetarian dishes with fruits and vegetables as raw materials, making fine stir-frying and processing diverse. It can be divided into frying, cooking, frying, stewing, stewing, burning, roasting, baking, marinating, smoking, buckling, soaking, rolling and mixing. Knife work is exquisite, and soup cooking is especially deep, among which stewed, braised and soaked soup are the most distinctive.

Dongjiang cuisine, also known as Hakka cuisine, is mainly made of meat, which is original, crisp, soft, fragrant and strong. Pay attention to fire power, and be famous for stewing, roasting, stewing and baking, especially for casserole dishes. In practice, some ingenious cooking skills are still retained, which has the style of the ancient Central Plains.

Sichuan cuisine, referred to as Sichuan cuisine for short, is one of the eight famous cuisines in China. It has a long history, unique flavor and is well-known at home and abroad.

With the development of production and economic prosperity, Sichuan cuisine has absorbed the advantages of North and South dishes and the banquet dishes of officials and merchants on the original basis, forming the characteristics of Sichuan cuisine in North cuisine and Sichuan cuisine in South cuisine, enjoying the reputation of "eating in China and enjoying the taste in Sichuan".

Sichuan cuisine pays attention to color, aroma, taste and shape, and works hard on the word "taste", which is famous for its variety, breadth and thickness. Sichuan cuisine consists of seven flavors, namely "hemp, spicy, salty, sweet, sour, bitter and fragrant", which are skillfully matched and flexible, creating dozens of compound flavors with unique colors, such as spicy, sour and spicy, red oil and white oil, which are the first in Chinese and foreign dishes, thus winning the title of "one dish, one grid, all kinds of dishes"

Sichuan cuisine is good at mastering and using it flexibly according to the raw materials, climate and the requirements of consumers. Among the 38 cooking methods of Sichuan cuisine, there are still more than 3 popular cooking methods, such as frying, frying, burning, pickling, marinating, stir-frying and soaking. In the cooking methods, especially small fry and dry stir-fry are good at it. Sichuan cuisine is as famous as Sichuan scenic spots.

Shandong cuisine, abbreviated as Shandong cuisine, is one of the eight famous cuisines in China, and it is also the representative of the cooking culture in the Yellow River basin.

Shandong cuisine can be divided into Jinan cuisine, Jiaodong cuisine, Confucius cuisine and other regional cuisine. Taking jinan cuisine as a typical example, there are more than 5 cooking methods, such as frying, stewing, steaming, boiling, smoking and mixing, and dipping in sauce.

jinan cuisine is famous for its fragrance, crispness, thick and pure taste. It is especially good at making soup, and it is clear and clear, which is a must. Jiaodong flavor is also called Fushan flavor, including Yantai, Qingdao and other coastal local flavor dishes in Jiaodong. This dish is good at seafood, good at cooking seafood, delicious and delicious, with more seafood in dishes and less seasoning to enhance the taste. In addition, Jiaodong cuisine is unique in the cold spell of colors and the cooking of hot dishes of colors. Confucian cuisine is exquisite in workmanship and comprehensive in cooking techniques, especially in roasting, frying, simmering, frying and grilling, and the production process is complicated. Cooked dishes with techniques such as simmering, frying and grilling often have to go through three or four procedures before they can be completed. "Good food is not as good as beautiful utensils." Confucius always pays great attention to containers, and famous tableware such as silver and copper are available. In addition, the naming of Confucian cuisine is also very particular, with far-reaching implications.

Jiangsu cuisine, abbreviated as Jiangsu cuisine, is one of the eight famous cuisines in China, represented by Suzhou and Yangzhou cuisines.

Jiangsu's famous chefs have created traditional cuisines with the style of Su cuisine, while Nanjing, which is known as the "Imperial Island" in ancient times, Suzhou, which is known as "Paradise", and Yangzhou, which is lamented by historians as "rich in the world", are the cradles of famous chefs' delicacies. Jiangsu cuisine is mainly composed of these three flavors.

to sum up, Jiangsu cuisine has the following characteristics: first, it is rigorous in selecting materials, meticulous in making, and timely in cooking; Second, he is good at cooking methods such as stewing, stewing, simmering, steaming, roasting and frying, and he is good at mud simmering and fork roasting; Third, the taste is fresh, salty and sweet, thick but not greasy, light but not thin; Fourth, pay attention to adjusting soup and keeping the original juice. Among them, Nanjing is exquisite in knife work, skilled in pyrotechnics, mellow in taste, and has the beauty of all directions, adapting to the tastes of all directions, especially the fresh, fragrant, crisp and tender; Suzhou cuisine tastes sweeter, and it is rare to cook vegetables in four seasons and rivers and lakes. Yangzhou cuisine is known as Huaiyang flavor in history, with fine knife work, subtle heat, fresh color, unique shape, highlighting the main ingredients, emphasizing the original taste, light and delicious, wide adaptability, and is especially famous for its soup making.

Zhejiang cuisine, abbreviated as Zhejiang cuisine, is a local flavor cuisine in Zhejiang.

Zhejiang is the land of fish and rice in the south of the Yangtze River. Zhejiang cuisine has developed into a modern era, with excellent products one after another, improving day by day and unifying itself, and has the reputation of "having 3, kinds of delicious food". To sum up, Zhejiang cuisine has the following characteristics: First, it has extensive materials and strict compatibility. The main ingredients pay attention to the season and variety, and the choice of ingredients and seasonings aims to highlight the main ingredients, increase the fragrance and remove the fishy smell; Second, the knife work is fine and the shape is unique; The third is seasoning with heat, which is the most important and moderate; Fourth, it is fresh, tender and refreshing, with both taste and taste; Fifth, there are three Zhejiang cuisines, each with its own charm.

Zhejiang cuisine is mainly composed of Hangzhou, Ningbo and Shaoxing, which are hand in hand and keep pace with each other. Hangzhou is known as "paradise". Hangzhou cuisine is exquisite, delicate and beautiful, good at cooking techniques such as frying, frying, stewing and frying, and has the characteristics of freshness, tenderness, exquisiteness, mellow and so on. Local chefs in Ningbo are especially good at cooking seafood, and their techniques are famous for stewing, roasting and steaming. The taste is fresh and salty, and the dishes are tender and smooth, paying attention to the original taste. Cooking dishes with dried fish products is more unique. Shaoxing dishes are crispy and glutinous, and the soup is thick and mellow, which is rich in the simple style of the ancient water town.

Fujian cuisine, commonly known as Fujian cuisine, is represented by Fuzhou cuisine, which is known for its exquisite preparation, beautiful color and fresh seasoning.

Fujian cuisine is mainly seafood, and its taste is salty, sweet, sour and spicy. Salty condiments include shrimp sauce, shrimp oil and soy sauce. The sour ones are white vinegar, Joe and so on; Sweet ones include brown sugar, rock sugar, etc. Spicy peppers, mustard, etc. There are brown sugar, spiced powder, star anise, cinnamon and so on. Fujian cuisine pays special attention to the preparation of clear soup, and generally uses fried chicken, ham and hoof as materials. The method is as follows: firstly, the fried chicken, ham, hooves, etc. are boiled out into soup with low heat, and filtered; In addition, the raw chicken bones are chopped, mixed with water and salt, put into the soup, continue to stir while burning with low heat (also known as hanging soup), and then filter again to become a clear soup that is clean and delicious, and is used to prepare dishes, which is helpful for color, fragrance and taste.

Fujian cuisine also includes frying, frying, stewing (such as boiling), roasting, stewing, mixing, drunk, marinated, braised, braised, slipped, fried, smoked, braised, carried, salted, stewed, etc. Among them, the most distinctive one is bad, and there are carrying bad and simmering.

Hunan cuisine, also known as Hunan cuisine, is called the land of plenty because of its rich people and abundant resources.

Hunan cuisine is mainly smooth and plump, and peppers are often eaten as the main course, which is not only salty in the north, but also sweet in the south, and even more spicy and sour with local characteristics. Fragrant, tender, clear and crisp are its characteristics, and the materials used are based on the principle of freshness, low price and good quality.

Hunan cuisine pays special attention to the taste of raw materials, with various techniques, such as roasting, frying, steaming and smoking, especially "steamed" dishes. The most exquisite thing is simmering, which is original. And the knife skill is exquisite, the shape and taste are beautiful, and the dishes are varied and endless.

The special ingredients of Hunan cuisine are lobster sauce, tea oil, spicy oil, spicy sauce, pepper, fennel, cinnamon and so on, which adds a lot of color to Hunan cuisine.

Hunan cuisine is famous for its spicy taste. Especially worth mentioning is the pepper in Hunan. Hunan people "love" peppers and put them in almost everything they eat. The peppers in Hunan are also very spicy.

Anhui cuisine is the abbreviation of Anhui cuisine, also called Anhui cuisine, and it is one of the eight major cuisines in China.

Anhui flavor is mainly composed of three cuisines: southern Anhui cuisine, riverside cuisine and Huaihe cuisine, with southern Anhui cuisine as the representative. Southern Anhui cuisine originated from Guwei Prefecture, that is, Shexian County at the foot of Huangshan Mountain, a world-famous tourist attraction. Riverside cuisines refer to the local cuisines in Hefei, Wuhu and Anqing. The dishes along the Huaihe River are composed of local flavors such as Bengbu, Suxian and Fuyang. Each of the three Huizhou dishes has its own merits and is rich and colorful. But to sum up, it mainly has four basic characteristics:

First, use local materials to win with fresh ones. Huidi is rich in delicacies, game, seafood and poultry, and the local materials make the local characteristics of the dishes stand out and ensure the freshness. The second is to make good use of the fire, and the fire work is unique. According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, high fire, medium fire and low fire are used for cooking respectively. Third, it is good at burning and stewing, and the shade is appropriate. In addition to the techniques of frying, frying, frying, stewing, boiling, roasting and simmering, it is especially famous for roasting, stewing, smoking and steaming vegetables. The fourth is to pay attention to nature and keep fit with food. Anhui cuisine inherits the tradition of homology of medicine and food in the motherland, and pays attention to food supplement, which is a major feature of Anhui cuisine.