1, Shandong cuisine

Yonglu cuisine pays attention to the excellent quality of raw materials, fresh with salt, fresh with soup, salty and pure with seasoning, and highlights its original taste. Luxurious, upright, peaceful and healthy (salty and fresh, excellent at cooking soup, good at cooking seafood and paying attention to etiquette).

2. Sichuan cuisine

Seasoning is changeable, dishes are diverse, and fresh and mellow tastes are equally important, so as to make good use of spicy seasoning (fish flavor, spicy, chili pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy flavors).

3. Cantonese cuisine

Fine selection of materials, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the temperature and oil temperature just right. Also compatible with many western food practices, pay attention to the momentum and grade of food. (It is composed of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), mainly with fine and fine quantity, skillful ingredients and beautiful decoration).

4. Su cuisine

Strict materials, attention to color matching, pay attention to modeling, four seasons are different. (Cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup and keep the original juice. It is subdivided into Jinling cuisine, Huaiyang cuisine and Subang cuisine, with a mild taste. Make good use of vegetables, famous for "three grasses in Jinling" and "four fields in early spring". Huaiyang cuisine pays attention to material selection and knife work, and is good at making soup.

5. Fujian cuisine

Especially, it is good at "fragrance" and "taste", and its fresh, mellow, meaty and non-greasy style. Three characteristics, one is good at seasoning red grains, the other is good at making soup, and the third is good at using sweet and sour.

6. Anhui cuisine

Good at burning, stewing and steaming, but less explosive and stir-frying, heavy oil, heavy color and heavy fire work. It has always been a tradition to focus on fire work, and its uniqueness is concentrated in Kung Fu dishes that are good at burning, stewing, smoking and steaming. Different dishes use different fire control techniques to form a unique flavor of crisp, tender, fragrant and fresh, among which the slip-burning, clear-stewing and raw-smoked methods can best reflect the characteristics of Huizhou style.

7. Hunan cuisine

Varying tastes and varieties; The color is oily and heavy, and it is practical; Spicy, fragrant and fresh, soft and tender. Pay attention to the matching of raw materials and the mutual penetration of tastes. Hunan cuisine is especially hot and sour. Relatively speaking, the simmering kung fu of Hunan cuisine is better. Stewing can be divided into red stewing and white stewing in color change, and clear soup stewing, thick soup stewing and milk soup stewing in seasoning. Slow stew, original flavor.

8. Zhejiang cuisine

The dishes are exquisite, elegant, delicious, tender, crisp and refreshing. Season with fragrant grains. There are rich cooking techniques, especially in cooking seafood rivers. The taste pays attention to freshness, crispness and tenderness, and keeps the natural color and true taste of raw materials. The dishes are exquisite in form, delicate and delicate, delicate and elegant.

Baidu encyclopedia-eight major cuisines