Anhui cuisine is characterized by its emphasis on cooking, rich oil and heavy color, and emphasis on the original flavor of food. Food tastes mellow when it is hungry. We often hear "delicacies of mountains and seas", and the general cooking method is to use Anhui cuisine. Representative dishes in Anhui cuisine include stewed turtle with ham, braised civet in brown sauce and so on.
Zhejiang cuisine is characterized by paying more attention to the choice of raw materials, complicated cooking techniques and paying more attention to the taste of the food itself. Famous chefs of Zhejiang cuisine like to cook seafood and seafood best, because they are convenient to obtain, delicious and in line with the cooking methods of Zhejiang cuisine, so the Zhejiang cuisine they make is delicious and commendable. Representative dishes of Zhejiang cuisine include West Lake vinegar fish and Dongpo meat.
Su cuisine is characterized by its relatively mild taste. The dishes are delicious and rotten. The soup is thick but not greasy, and salt will be a little sweet. In the cooking process, stew, burn, simmer, stuffy and stir-fry are the main methods. Because of the season, the materials used will be different. Su cuisine pays more attention to aesthetics, so it will take a lot of effort to shape it. The representative dishes of Jiangsu cuisine include sweet and sour mandarin fish, happiness and so on.
Shandong cuisine is characterized by many analogies and nourishing soup. If the soup is clear, the color is clear and the taste is tender. If the soup is milky white, it is white and mellow, giving people visual enjoyment and physical extension. The representative dishes of Shandong cuisine are Four Joy Meetballs, sweet and sour carp and so on.
Fujian cuisine is characterized by complicated cooking steps, delicious taste and beautiful appearance. Because of geographical location and other reasons, the ingredients of Fujian cuisine are mostly seafood, and the cooked dishes are mellow and unique. The most representative dishes of Fujian cuisine are Buddha jumping wall, Tai Chi prawns and so on.
Cantonese cuisine is characterized by different tastes according to the changes of seasons. In spring and winter, Cantonese food will taste more mellow. There are many ingredients in Cantonese cuisine, so the dishes made are also varied and delicious. In the cooking of Cantonese cuisine, it is famous for its rare ingredients, such as monkeys, cats, dogs and rats. The representative dishes of Cantonese cuisine are boiled chicken and sweet and sour pork pineapple. Hunan cuisine is characterized by strong oil color, heavy taste and sour taste. The representative dishes of Hunan cuisine are steamed bacon and braised shark's fin.
Sichuan cuisine is characterized by spicy, heavy taste and heavy oil, and pays more attention to the weight of dishes. Pepper and smoked wax are used to adjust the taste during cooking. And it is inseparable from pepper, pepper and pepper. Because of its spicy taste, it is popular and has become a favorite dish of many people. The representative dishes of Sichuan cuisine include Sichuan pork and Mapo tofu.
Among the above cuisines, Sichuan cuisine is the most popular. Because its ingredients are easy to obtain in all parts of the country, its taste is the most delicious, which has been liked and sought after by many people. What's more, if you don't eat Sichuan food for a few days, you will want to eat it. It is no exaggeration to say that people who often eat Sichuan cuisine cannot do without it. Therefore, Sichuan cuisine is more popular among the eight major cuisines.