The effect, taste and flavor of the eight major domestic cuisines:?

1. Shandong cuisine (Shandong): Shandong cuisine is a Qilu flavor originating from Shandong and is one of the four traditional Chinese cuisines ( It is also the only spontaneous cuisine among the eight major cuisines (compared to the influential cuisines such as Huaiyang, Sichuan, and Cantonese). It is the cuisine with the longest history, the richest techniques, the highest difficulty, and the most skillful cuisine.

It tastes fragrant, fresh and pure. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow.

2. Sichuan cuisine (Sichuan): Chengdu cuisine is the authentic one, including Chongqing cuisine, Dongshan cuisine, Jiangjin cuisine, Zigong cuisine, Hechuan cuisine, etc.

Special attention is paid to seasoning spices. Spicy, sour and numbing form the unique flavor of Sichuan cuisine. One dish has a good reputation for a hundred dishes and a hundred flavors.

3. Jiangsu cuisine (Su): mainly composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local dishes.

The characteristics are thick but light, fresh and crispy, the original soup is thick but not greasy, the taste is mild, salty and sweet.

4. Zhejiang Cuisine (Zhejiang): Zhejiang is the land of plenty in the south of the Yangtze River. Zhejiang cuisine has developed into modern times. It has produced exquisite products one after another, become more and more perfect day by day, and has become a unified cuisine of its own. It has the reputation of "having three thousand kinds of delicacies and delicious snacks". It is characterized by being clear, fragrant, crisp, tender, refreshing and fresh.

5. Cantonese cuisine (Cantonese): Cantonese cuisine, referred to as Cantonese cuisine, is one of the eight major cuisines and consists of three local cuisines: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine.

It pays attention to freshness, tenderness, refreshing and smoothness, and the seasoning includes the so-called five flavors (fragrant, loose, smelly, fat, thick) and six flavors (sour, sweet, bitter, salty, spicy and fresh). ?

6. Hunan cuisine (Hunan): Hunan cuisine is composed of three flavors from the Xiangjiang River Basin and the Dongting Lake area and the mountainous area of ??western Hunan.

It is characterized by the use of peppers and smoked wax spices, and the emphasis on taste. It is fragrant, sour and spicy, soft and tender, mainly "salty and spicy".

7. Fujian cuisine (Min): Fujian cuisine is commonly known as Fujian cuisine, represented by Fuzhou cuisine, which is famous for its exquisite preparation, beautiful colors and fresh seasoning. "Bad" is the most distinctive.

Xiangliao uses seafood as raw materials to cook various dishes, with unique flavor, beautiful color and fresh taste.

8. Anhui Cuisine (Hui): The main characteristics of Anhui Cuisine: the cooking methods are good at burning, stewing, and steaming, but less fried and stir-fried, heavy on oil, heavy on color, and heavy on fire skills.

First, use local materials to win with freshness. Huizhou is rich in mountain delicacies, game, river and poultry. Local materials are used to highlight the local characteristics of the dishes and ensure freshness.

The second is to make good use of fire and have unique fire skills. According to the texture characteristics of different raw materials and the flavor requirements of the finished dishes, high, medium and low heat are used for cooking.

Third, he is good at cooking and stewing, with suitable thickness. In addition to various techniques such as stir-frying, stir-frying, stewing, deep-frying, stewing, boiling, roasting and stewing, it is especially famous for roasting, stewing, smoking and steaming dishes. The fourth is to pay attention to nature and nourish the body with food. Anhui cuisine inherits the tradition of the motherland’s origin of medicine and food, and pays attention to food supplements.