North and south, besides rice, noodles, fish and meat. Cooking habits, tastes and styles are also very different. For example, porridge is millet porridge and rice porridge in the north, with a few dates at most. But southerners not only put vegetables in porridge, but also ham and preserved eggs, and even zongzi are wrapped in sausages and preserved eggs.

In addition, southerners like sweet, while northerners like salty. Southerners like to fry dishes separately, while northerners like to cook them in one pot and so on.

Southerners' dishes are famous for their exquisiteness and delicacy, and they pay special attention to feelings. The biggest feature is that they pay attention to material selection. Perhaps it is because the mountains and rivers in the south are beautiful and colorful, and the aesthetic concepts of southerners are mostly soft and elegant.

The dishes in the south are naturally branded with this distinctive regional brand, not only full of color, fragrance and taste, but also the design and color of tableware, the detailed decoration of dishes and, of course, the dining environment, which are particularly exquisite and pleasing to the eye.

Northerners' dishes are bright in color and heavy in taste. The biggest feature is that they use local materials and pay attention to cooking. The raw materials for cooking in the north are not as rich and varied as those in the south, but they are all very common things, and chefs in the north can also make distinctive flavors.

Extended data:

Chinese delicacies

China's food culture has a long history. It is generally believed that there are eight major cuisines: Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

Chinese cuisine refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and eating customs, which are recognized by all parts of the country.

There are many genres in cooking. In the Qing Dynasty, China's diet was divided into Beijing flavor, Su flavor and Guangdong flavor. Since the early years of the Republic of China, cultures in various parts of China have made great progress. During the Republic of China, there were four schools: North China, Jiangsu, Zhejiang, South China and Southwest China.

Later, Shandong cuisine became the first of the eight major cuisines in North China, Jiangsu and Zhejiang cuisines were divided into Jiangsu, Zhejiang and Anhui cuisines, South China cuisines were divided into Guangdong cuisine and Fujian cuisine, and Southwest cuisine was divided into Sichuan cuisine and Hunan cuisine.

The four major cuisines of Luchuan, Jiangsu and Guangdong were formed earlier. Later, local cuisines such as Zhejiang, Fujian, Hunan and Huizhou gradually became famous, forming the "eight major cuisines" in China. After the competition, the ranking has changed. First, Sichuan cuisine rose to the second place, while Jiangsu cuisine retreated to the third place.

Later, the most influential and representative cuisines, which are also recognized by the society, are Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan and Huizhou, and are usually called the "eight major cuisines" in China.

References:

China Food Culture-Baidu Encyclopedia

China Food Culture-Baidu Encyclopedia