1 Sichuan cuisine: Sichuan cuisine. Represented by Chengdu cuisine and Chongqing cuisine. Sichuan cuisine has a unified flavor in all parts of the country. It is mainly popular in southwest China and Hubei, and there are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine. Sichuan cuisine includes Chongqing, Chengdu, Leshan, Neijiang and Zigong. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. Spicy, sour and spicy, pepper and hemp, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are made in different proportions, and the taste is fresh and mellow. With the special flavor of "one dish and one style" and "different flavors", all kinds of dishes are well known. There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There has always been a saying of "seven flavors" (sweet, sour, spicy, bitter, fragrant and salty) and eight flavors (dry burning, hot and sour, fish flavor, dry frying, peculiar smell, pepper hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button 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, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo tofu, beef hotpot with beef omasum, sliced beef with shredded pork, husband and wife lung slices, Deng Ying beef, Dandan Noodles, Lai Tangyuan and Long Wonton. The five famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork and so on. Shandong cuisine 2 Shandong cuisine: Shandong cuisine consists of Qilu, Jiaoliao and Confucius. It is the biggest dish in the court. Dominated by the taste of Confucius. Shandong cuisine has an important influence on the emergence of other cuisines. (1) Qilu flavor, represented by jinan cuisine, prevails in Lubei, Tianjin and Hebei. Qilu cuisine is famous for its fragrance, tenderness and pure taste. In particular, there are strict regulations on the use and cooking of soup, clear soup and milk soup, and the dishes are famous for their freshness, crispness and tenderness. Making soup is a major feature of jinan cuisine. Sweet and sour carp, kung pao chicken (Shandong flavor), Jiuzhuan large intestine, crispy soup, Pu Cai in milk soup, Nanchang, Yuji braised chicken and Jinan roast duck are all famous dishes in Jinan. The famous flavor snacks in Jinan are: pot stickers, soup packets, silk cakes, sugar cakes, arhat cakes, money cakes, steamed honey cakes, dumplings and so on. Dezhou cuisine is also an important branch of Qilu flavor, and the representative dish is Dezhou boneless braised chicken. (2) Jiaoliao flavor is also called Jiaodong flavor, represented by Qingdao cuisine. Popular in Jiaodong, Liaodong and other places. Pepper dishes originated from Fushan, Yantai and Qingdao, and are good at cooking seafood. Its taste is mainly fresh and tender, with emphasis on lightness and color. Ten representative dishes in Qingdao: minced sea cucumber, crispy chicken, home-cooked fish fillets, stewed chicken with Laoshan mushroom, abalone with original shell, hot and sour fish balls, fried oyster shell, fried conch, stewed cabbage with prawns, and stewed tofu with yellow croaker. Top Ten Special Snacks in Qingdao: Roasted Squid, Sauced Pig's Feet, Three Fresh Pot Sticks, Chinese Cabbage Meat Bag, Spicy Fried Clams, Seafood Noodles, Pork ribs rice, Squid Dumplings, Laver Tofu Brain and Chicken Soup Chaos. (3) Confucian flavor, represented by Qufu cuisine. Popular in southwestern Shandong and Henan, it is close to Xuzhou in Jiangsu cuisine. Confucian cuisine has the characteristics of "never tire of eating delicious food, never tire of eating delicious food". Its fine and wide materials and rich banquets are comparable to those of imperial meals moved to the palace in the past. Huaiyang cuisine in Jiangsu cuisine is called "national cuisine". Representatives of Confucian cuisine include: Yipin Shoutao, Emerald Shrimp Ring, Dried Bamboo Shoots, Fried Chicken Rice, Bird's Nest, Baked Brand, Chrysanthemum Shrimp Bag, Yipin Tofu, Shouzi Duck Soup, and Sliced Golden Jujube. Su cuisine [edit this paragraph] 3 Su cuisine: that is, Su cuisine. It is composed of Xu Hai, Huaiyang, Nanjing and South Jiangsu, and is the second largest cuisine in the court. Today, the state banquet is still dominated by Su cuisine. Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisine. The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang Cuisine, Nanjing Cuisine, Sunan Cuisine, Zhejiang Cuisine and Anhui Cuisine. Later, Zhejiang cuisine and Anhui cuisine have their own characteristics and become one of the eight major cuisines. The Xuhai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisine make up Jiangsu cuisine. Xu Haiwei, represented by Huaiyang and Sunan flavors (1), is represented by Xuzhou cuisine. Popular in Xu Hai and Henan, it is close to the Confucian flavor of Shandong cuisine. Used to belong to Shandong cuisine. Xuhai cuisine is fresh and salty, with five flavors. Clear but not light, thick but not turbid. No matter what food is taken from, it pays attention to the role of "diet therapy and food supplement". In addition, Xuzhou cuisine mostly uses big crabs and dog meat, especially whole dog seats. Xu Hai's representative dishes include Farewell My Concubine, Pei Gong dog meat and Pengcheng fish balls. (2) Huaiyang flavor: represented by Yangzhou and Huai 'an, it is mainly popular in the Beijing-Hangzhou Grand Canal, south to Zhenjiang, north to Hongze Lake and Huaihe River, and east to coastal areas. It is called "national cuisine" with Confucian flavor of Shandong cuisine. Huaiyang cuisine has strict selection of materials, pays attention to freshness, highlights the main ingredients, is skilled in knife work, is good at stewing, stewing and roasting, attaches importance to mixing soup, pays attention to original flavor, is good at modeling, and is lifelike in melon and fruit carving. The taste is moderate and salty, suitable for both north and south, and can be used to cook "whole eel seats". Huaiyang is fine, beautiful in shape, diverse in taste, beautifully made, delicious and delicious, with different seasons. Famous dishes include stewed crab powder, lion's head, Qin Gong meatballs, soft hemp fish, Lianshui egg cake, boiled dried silk, three-piece duck, crystal meat dish, squirrel squid, Liangxi crispy eel and so on. (3) Jinling flavor: represented by Nanjing cuisine, it is mainly popular in Nanjing and Anhui. Jinling cuisine is good at stewing, stewing, forking and roasting. Pay special attention to seven flavors: sour, sweet, bitter, spicy, salty, fragrant and smelly; Fresh, rotten, crisp, tender, crisp, thick and fat. Nanjing cuisine is famous for its elaborate preparation of duck gizzards, and is known as "Jinling duck gizzards are the best in the world". The representatives of Jinling cuisine are salted duck, duck soup, duck intestines, duck liver, duck blood, bean curd (called bean curd in the north) and coriander (called Yuansui in Nanjing). Nanjing snacks are one of the four largest snacks in China. Representatives include steamed buns, Lamian Noodles, pancakes, scallion cakes, bean curd stains, noodle soup jiaozi, vegetable bags, butter biscuits, steamed buns with sweet noodle sauce, dried shredded chicken noodles, spring rolls, biscuits, beef soup, steamed dumplings, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, braised pork jerky, stewed tea eggs and sugar porridge lotus root. (4) Southern Jiangsu flavor: represented by Jiangsu cuisine, it is mainly popular in Suzhou, Wuxi and Shanghai. Similar to the southern Anhui and riverside flavors in Zhejiang cuisine and Anhui cuisine. Some experts believe that the southern Jiangsu flavor should belong to Zhejiang cuisine. The biggest difference between Sunan flavor and Zhejiang cuisine is that Sunan flavor is sweet. Shanghai cuisine in southern Jiangsu is greatly influenced by Zhejiang, and now it has the trend of becoming a new Shanghai cuisine. Southern Jiangsu is good at stewing, stewing, stewing and stewing, paying attention to maintaining the original flavor, delicate color, fresh and tender in season, moderate in sweetness and saltiness, crisp and delicious, fresh and delicious. In recent years, it has also cooked "Wuxi Ganlong River South Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Banquet" and Taihu Boat Cuisine. Suzhou has the reputation of "the first restaurant in the world" among the people. Famous dishes in southern Jiangsu include stewed chicken with mushrooms, goo goo meat, Sweet and Sour Mandarin Fish, sweet and sour pork ribs, whitebait in Taihu Lake and hairy crabs in Yangcheng Lake. Songhe Building and Deyue Building are representative restaurants in Suzhou. Suzhou snacks, one of the four largest snacks in China, are the most diverse snacks, including marinated tofu, pine nut candy, rose melon seeds, shrimp paste, jujube paste biscuits, lard rice cakes, steamed buns, Suzhou baozi stuffed with juicy pork, mutton with books, and cooking noodles. Someone summed up Suzhou snacks with a folk song: Suzhou snacks have many famous names and taste sweet, soft and crisp. Fried steamed bread with crab shell yellow and Tiger Claw twisted stick. Melaleuca cake, egg stone skin, pancake fritters and tofu paddles. Scallion oil rolls and scallion oil cakes are affordable and appreciated. Bean paste mushroom vegetable bag, meat steamed bread. Go to the 61st floor to buy compact yeast. Be careful when you immerse it in oil. Tea eggs, fried lotus roots, large and small wonton, soup packets. Steamed buns with gingerbread are cheap and full. Sesame paste, sugar taro, oil sugar dumplings. Chicken and duck blood soup with bean curd, spring rolls with eight-treasure rice. Glutinous rice has sandwiches, so you can choose your own toppings. Pot stickers jiaozi delicious, sweet-scented osmanthus lotus root five-color begonia cake. Stinky tofu rice ball, radish cake triangle bag. Honey cake, square cake, long cake, lard rice cake, sugar rice cake. Tang Tuan Ma Tuan Mao Tuan, double stuffing jiaozi pumpkin Tuan. Brew the garden with sweet wine and win the cake with plum blossom cake. I sell sugar porridge, but I don't want to run away after eating it. Jiaozi with red beans is rich in nutrition, and jiaozi with meat stuffing is salty and delicious. Chicken head rice, lotus seed soup, sugar fried chestnuts, osmanthus fragrance. Jujube mud sesame seed cake is a special dish, and braised tofu is very famous. Cantonese cuisine [Edit this paragraph] 4 Cantonese cuisine: Caicai, Guangdong Province, consists of three flavors: Guangfu, Hakka and Chaoshan, and there are Cantonese restaurants in most parts of China. It has a great influence at home and abroad. Not only in Hong Kong and Macao, but also in other countries in the world, most Chinese restaurants are mainly based on Cantonese cuisine. Cantonese cuisine is the second largest folk cuisine in China, second only to Sichuan cuisine. Abroad, it is the representative food of China. Cantonese cuisine is represented by Guangfu flavor. (1) Cantonese flavor: represented by Cantonese cuisine, it combines the characteristics of Nanhai, Panyu, Dongguan, Shunde and Zhongshan, and is mainly popular in central and western Guangdong, Hong Kong, Macao and eastern Guangxi. Guangfu cuisine pays attention to quality and taste, and its taste is relatively light, seeking freshness in the clear and beauty in the light. And it changes with the seasons, with summer and autumn being light and winter and spring being heavy. Food tastes clear, fresh, tender, cool, smooth and fragrant; Seasonings are sour, sweet, bitter, spicy and salty; This is the so-called five flavors and six flavors. It has the reputation of "eating in Guangzhou". Representative varieties are: Long Hudou, boiled shrimp, roast suckling pig, braised pork with taro, scrambled eggs in Huangpu, braised Mi Chong, dog meat pot, multicolored fried shredded snake, etc. (2) Hakka flavor: also known as Dongjiang flavor, represented by Huizhou cuisine. Popular in Hakka areas of Guangdong, Jiangxi and Fujian. Closer to the flavor of western Fujian in Fujian cuisine. Hakka dishes are heavy in oil, salty in taste and simple in sauce, but the main ingredients are prominent. I like to use the meat of three kinds of livestock, seldom use vegetables and not much seafood. Representative varieties are: Dongjiang brine chicken, Dongjiang Sufu, refreshing beef balls, etc. , showing the strong diet style of ancient Zhongzhou. (3) Chaoshan flavor: Chaozhou cuisine, as the representative, is mainly popular in Chaoshan area, close to Minnan flavor in Fujian cuisine. Chaoshan cuisine is good at cooking seafood, with exquisite knife skills, rich taste and sweet taste. I like to use fish sauce, sand tea sauce, plum mutton sauce, ginger wine and other condiments. There are many kinds of beets, including 100 styles, which are coarse and fine, sweet and delicious. Another feature of Chaozhou cuisine is that it likes to put twelve dishes, and the order of serving is also like head and tail beets, with salty snacks in the second half. Before the Qin Dynasty, Chaozhou belonged to Fujian, and its language family and customs were close to those of southern Fujian, but different from those of Guangzhou. Because of its different origins, its cooking characteristics are also different. Representative varieties are: roasted goose, sauce chicken, Chinese food, assorted black ginseng, fried crab with onion and ginger, dried shrimp and red dates. , all famous Chaozhou dishes, spread to Lingnan area and at home and abroad.