The eight major cuisines are jingles.

Hello, food is the most important thing for the people, and China has a complete menu. There are eight major cuisines, which will be supplemented in various places. Xiangtan is hot and sour, and Xichuan is the hottest. Cantonese cuisine pays attention to health, while Su cuisine tastes sweet. There are clams, shrimp and crabs in Zhejiang, and Fujian soup is delicious. Anhui cuisine is booming, and Shandong cuisine is sharp in cooking skills. Stir-fry and simmer, sweet and sour, spicy and salty. People have real meaning, but they forget what they want to say. Shandong cuisine

Lu Yong cuisine pays attention to the excellent quality of raw materials, with fresh salt, fresh soup, salty and pure seasoning, which highlights the original flavor. Luxury, integrity, peace and health (salty and fresh, good at making soup, good at cooking seafood and paying attention to etiquette).

2. Sichuan cuisine

Seasonings are changeable, dishes are diverse, and it is equally important to be fresh and mellow. It is necessary to use spicy seasonings (fish flavor, spicy, pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy).

3. Cantonese cuisine

Fine selection of materials, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food. It is composed of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), mainly decorated with fine and fine quantity, skillful materials and beautiful decoration.

4. Su cuisine

Strict materials, pay attention to color matching, pay attention to modeling, four seasons are different. (Cooking is famous for stewing, stewing and stewing; Pay attention to mixing the soup and keep the original juice. Subdivided into Jinling cuisine, Huaiyang cuisine and Subang cuisine, the taste is mild. Make good use of vegetables, which is famous for its "three grasses in Jinling" and "four fields in early spring". Huaiyang cuisine pays attention to material selection and knife work, and is good at making soup.

5. Fujian cuisine

Especially good at "fragrance" and "taste", its fresh, mellow, fleshy and not greasy style. Three characteristics, one is good at seasoning red grain, the other is good at making soup, and the third is good at using sweet and sour.

6. Anhui cuisine

Good at burning, stewing and steaming, less explosion and frying, heavy oil, heavy color and heavy fire work. It has always been a tradition to focus on pyrotechnics, and its uniqueness focuses on kung fu dishes that are good at cooking, stewing, smoking and steaming. Different dishes adopt different cooking control methods to form a unique flavor of crisp, tender, fragrant and fresh, among which the methods of sliding burning, stewed and smoked raw can best reflect the characteristics of Huizhou style.

7. Hunan cuisine

Different tastes and varieties; The color is bright, thick and practical; Spicy, fragrant, fresh, soft and tender. Pay attention to the collocation of raw materials and the mutual penetration of tastes. Hunan cuisine is particularly hot and sour. Relatively speaking, the cooking skill of Hunan cuisine is better. Stew can be divided into red stew and white stew in color change, and clear soup stew, thick soup stew and milk soup stew in seasoning. Slow stew, original flavor.

8. Zhejiang cuisine

The dishes are exquisite, elegant, delicious, tender, crisp and refreshing. Flavor with fragrant grains. Rich in cooking skills, especially in cooking seafood rivers. The taste is fresh, crisp and tender, which keeps the natural color and true taste of raw materials. The dishes are exquisite in form, exquisite and elegant, and are for reference only.