Cantonese cuisine consists of three kinds of flavor dishes, namely, Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Its materials are peculiar and extensive, and the materials are fine, novel, colorful, beautiful in appearance, unique in taste and attractive. Cooking skills are varied and varied, especially frying, soaking, steaming, boiling and rolling. Taste fresh, pay attention to fresh, fresh and tender, pay attention to health.
Jiangsu cuisine: Jiangsu cuisine is one of the main cuisines in China, mainly composed of Huaiyang, Jinling, Suzhou and Wuxi. It is famous for its unique historical features and unique flavor.
Jiangsu cuisine is characterized by fine selection of materials, exquisite craftsmanship, exquisite modeling and rich cultural connotation. It is characterized by fresh water as the main raw material, stewing, stewing, frying and drunkenness as the main methods, fresh seasoning, good use of sugar, mellow and pleasant. Beijing cuisine: Beijing cuisine is one of the main cuisines in China. Beijing cuisine combines the cooking skills of Han, Manchu, Mongolian, Hui and other ethnic groups, absorbs the local flavors of all parts of the country, especially the Shandong flavor, inherits the essence of Ming and Qing court cuisines, and forms its own characteristics with diverse colors and exquisite seasoning. Cooking skills are good at frying, roasting, rinsing, frying and roasting. The texture of dishes is crisp, crisp, fresh and tender.
Fujian cuisine: Fujian cuisine is one of the main cuisines in China, which is famous for its delicious, fresh, mellow, meaty and non-greasy. Tang Su is known as "one soup becomes ten soups". Cooking is good at frying, steaming, frying, simmering and stewing. Seasoning is sweet and sour, so make good use of bad food.
Fujian cuisine consists of three flavors: Fuzhou cuisine, southern Fujian cuisine and western Fujian cuisine. Fuzhou cuisine is fresh and elegant, sweet and sour, and there are many soups. Minnan cuisine has the characteristics of fresh, mellow, tender and light, and is famous for paying attention to seasonings and making good use of spicy food. Minxi cuisine is good at cooking delicacies, slightly salty and spicy, with mountain flavor characteristics. Shanghai cuisine: Shanghai cuisine is one of the main cuisines in China. Shanghai cuisine is based on local cuisines, with the characteristics of Beijing, Shandong, Su Yang, Wuxi, Sichuan, Guangzhou, Fujian, Hangzhou, Ningbo, Henan, Anhui and Hunan, as well as vegetarian, Muslim and western food. According to the characteristics of Shanghai commercial port connecting the whole country and the outside world, it adapts to the five parties. Cooking skills are good at frying, frying, stewing and steaming. The taste is true, light and multi-layered, salty and bright, and the style is novel and exquisite.
Shandong cuisine: Shandong cuisine is one of the main cuisines in China. It is famous for its extensive materials, fine production, good seasoning and good cooking. It is also praised by the world for its clarity, fragrance, freshness, crispness, tenderness, alcohol and softness.
Shandong cuisine consists of two flavors: jinan cuisine cuisine and Jiaodong cuisine. Jinan cuisine is famous for his unique and varied cooking methods. He is good at making soup. Shandong cuisine is characterized by being good at cooking seafood and paying attention to freshness and original flavor. Shandong cuisine affects the middle and lower reaches of the Yellow River basin and its north area, as far as the northeast, and is the representative of northern cuisine.
Anhui cuisine: Anhui cuisine is one of the main cuisines in China, which is mainly composed of three local flavors: southern Anhui, along the Yangtze River and along the Huaihe River. Anhui cuisine, represented by Anhui cuisine, is the main body of Anhui cuisine. Good at cooking and stewing, dishes are heavy in oil, sauce color and firepower. The cuisine along the Yangtze River, represented by Wuhu and Anqing, is good at cooking seafood and poultry, seasoning with sugar, and has a unique smoking technology. The dishes on the side are composed of local flavors such as Bengbu, Suxian and Fuyang. The seasoning is salty and spicy, and the soup is thick. Coriander is often used to assist in color matching.
Sichuan cuisine: Sichuan cuisine is one of the main cuisines in China. It enjoys the reputation of "one dish, one style, hundreds of dishes with different tastes" and is famous for its unique seasoning and unique cooking technology.
Sichuan cuisine has the characteristics of extensive materials, unique flavor, diverse seasonings and strong adaptability to dishes. There are more than 50 kinds of cooking techniques, such as frying, frying, roasting, frying, smoking, soaking, stewing, stewing and exploding. In terms of flavor, it pays special attention to the unity of color, fragrance, taste, shape and nutrition, and is famous for its variety, breadth and thickness. Sichuan cuisine exists in the north and south, which has a great influence on the food culture in the middle and upper reaches of the Yangtze River and Yunnan-Guizhou region.
In recent years, Sichuan cuisine has been continuously innovated and developed, and it has gone abroad, enjoying "Eat in China and taste in Sichuan" in the world. Hunan cuisine is one of the main cuisines in China. It is famous for its unique sour and spicy taste, burnt hemp, faint scent, crisp and tender, heavy oil, strong color, prominent main flavor, distinct shades and moderate taste.
Hunan cuisine consists of three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Xiangjiang river basin is good at stewing, stewing, burning, steaming and frying, with heavy, fragrant, fresh, sour and tender flavor; The methods of stewing, roasting and waxing are mostly used in Dongting Lake area. It is good at cooking fresh river and livestock, and pays attention to oil concentration, salty, spicy and soft. Xiangxi is good at making delicacies and bacon, paying attention to salty, sweet and sour, with strong mountain flavor.
Zhejiang cuisine: Zhejiang cuisine is one of the main cuisines in China. Zhejiang cuisine is mainly composed of three local cuisines: Hangzhou cuisine, Ningbo cuisine and Shaoxing cuisine. Hangzhou dishes is exquisite, delicate and beautiful. She is good at cooking techniques such as frying, frying, stewing and frying. She is fresh, tender, fine and mellow. Local chefs in Ningbo are especially good at cooking seafood, and their skills are famous for stewing, roasting and steaming. The taste is fresh and salty, the dishes are tender and smooth, and the original flavor is emphasized. Cooking with dried fish products is more distinctive. Shaoxing dishes are crisp and waxy, and the soup is mellow, which is rich in the simple style of the ancient water town.