Representative dishes: kung pao chicken, Yipin Bear's Paw, Fish-flavored shredded pork, and dried shark's fin.
2. Features of Cantonese cuisine: The cooking methods highlight frying, frying, stewing and stewing. The taste is characterized by cool, light, crisp and fresh.
Representative dishes: three snakes, dragon and tiger phoenix, roast suckling pig, brine chicken, wax gourd cup and ancient meat.
3, Shandong cuisine features: strong flavor, strong onion and garlic flavor, especially suitable for cooking seafood, soup and various animal offal.
Representative dishes: fried daha, braised conch, crispy carp with sugar, onion and sea cucumber, braised mullet and egg soup.
4, the characteristics of Jiangsu cuisine: cooking skills are famous for stewing, stewing and simmering; Pay attention to mixing the soup and keep the original juice.
Representative dishes: shredded chicken soup, stewed crab powder, lion's head, crystal vegetable hoof, duck wrapped fish.
5. Features of Zhejiang cuisine: fresh, tender, smooth, mellow, tender, cool but not greasy.
Representative dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken.
6. Huizhou cuisine features: ham seasoning, fresh rock sugar, good at stewing and paying attention to pyrotechnics.
Representative dishes: Gourd Duck, Fu Liji Roast Chicken, Farewell My Concubine.
7. Characteristics of Hunan cuisine: Pay attention to spicy, spicy, sour, spicy, burnt and spicy, especially sour and spicy.
Representative dishes: Braised shark's fin, fragrant rock sugar and fish head with chopped pepper.
9. Fujian cuisine features: seafood is the main raw material, and it pays attention to sweet, sour, salty and fresh.
Representative dishes: Jin Shoufu, barbecued chicken, orange juice with fish, Tai Chi prawns.
Extended data:
Cuisine, also known as "Bangzi Cuisine", refers to the genre of China cuisine, which has formed its own system after a long period of evolution in material selection, cutting and cooking, and has distinctive local flavor characteristics, which is recognized by the society.
The cuisine of China's food culture 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 food customs, which are recognized by all parts of the country.
As early as the Shang and Zhou Dynasties, China's food culture had already taken shape, and the most representative one was Tai Gong Wang? And then to Qi Huangong in the Spring and Autumn Period and the Warring States Period, the flavors of northern and southern dishes showed differences in food culture. In the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems. The Southern Song Dynasty formed a pattern of sweet in the south and salty in the north.
By the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine had become the most influential local cuisines at that time, and were called "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, which together constituted the "eight major cuisines" of traditional China cuisine.
References:
Baidu encyclopedia-eight major cuisines