Xiangtan Xiang hot and sour

The most popular genus is surprisingly.

Cantonese cuisine emphasizes health.

Su cuisine tastes sweet.

Zhe you ge Xia Xie

Cai Min soup tastes fresh.

Anhui cuisine is thriving.

Lu's cooking technique is sharp.

Eight Chinese cuisines: Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

Representatives of Sichuan cuisine: kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan pork.

Shandong cuisine: Jiuzhuan large intestine, crispy soup, braised prawns, Four Joy Meetballs, jar meat, sweet and sour carp.

Representatives of Cantonese cuisine: roast suckling pig, boiled shrimp, Long Hudou, grandfather chicken, braised pork with taro and braised skirt wings.

Representatives of Fujian cuisine: Buddha jumps over the wall, drunken rotten chicken, sour and sour rotten squid, fried rotten chicken slices and Taiji prawns.

Representatives of Jiangsu cuisine: sweet and sour pork ribs, shark's fin wrapped in duck, lion's head, sweet and sour mandarin fish, watermelon chicken.

Representatives of Zhejiang cuisine: West Lake vinegar fish, Dongpo meat, Longjing shrimp, beggar chicken and clear soup fish balls.

Representatives of Hunan cuisine: steamed bacon, Dong chicken, spicy chicken, braised shark's fin and soaked belly.

Representatives of Anhui cuisine: Fuliji roast chicken, stewed turtle with ham, pickled fresh mandarin fish and stewed whip bamboo shoots with ham.

Characteristics of eight major cuisines:

Sichuan cuisine is represented by Chengdu and Chongqing cuisine in Sichuan. It is characterized by sour, sweet, hemp, spicy, heavy oil and strong taste, which is inseparable from the three peppers. It is good at spicy, sour and hemp, and its cooking methods are good at roasting, roasting, dry frying and steaming.

Shandong cuisine is characterized by fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow. Good at exploding, burning, frying and frying.

Guangdong cuisine, represented by the cuisines of Guangzhou, Chaozhou and Dongjiang, is rich in materials, diverse in colors, novel in shape, good at change and pays attention to freshness, tenderness, smoothness and smoothness. Generally, it is lighter in summer and autumn and heavier in winter and spring. He is good at frying, frying, stewing, stewing and frying. The dishes are rich in color, smooth but not greasy.

Fujian cuisine, represented by dishes from Fuzhou, Quanzhou and Xiamen, is characterized by bright color and delicious taste. He is good at frying, rolling, frying and simmering, especially "rotten". Because Fujian is located in the southeast coast, it is rich in all kinds of seafood, such as sea eel, razor clam, squid, yellow croaker and sea cucumber. Therefore, many kinds of dishes are cooked with seafood as raw materials and have a unique flavor.

Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by thick and light, fresh and crisp, thick and not greasy juice, and mild and salty taste. His cooking skills are good at stewing, stewing, burning, simmering and frying.

Zhejiang cuisine is represented by Hangzhou cuisine, Ningbo cuisine, Shaoxing cuisine and Wenzhou cuisine, and its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp, and it is also a famous scenic resort. The lakes and mountains are beautiful, and the mountains are light and elegant, which makes people feel relaxed and happy, so their dishes are picturesque. Cooking is good at frying, frying, stewing, sliding, steaming and burning.

Hunan cuisine, represented by the dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area, is characterized by extensive materials, strong oil color, and mostly with pepper and smoked wax as raw materials, with fragrant, sour and tender taste. Cooking methods are good at waxing, smoking, stewing, steaming, stewing, frying and frying.

Huizhou cuisine is represented by the local dishes along the Yangtze River, Huaihe River and Huizhou Island. It is characterized by simple selection of materials, emphasis on firepower, heavy oil color, mellow taste and original flavor. Anhui cuisine is famous for cooking Shan Ye seafood, and its cooking methods are good at roasting, stewing and stewing.