How many kinds of diets are there in China?

First, Sichuan food. Spicy taste, diverse dishes, fresh and mellow taste. Make good use of spicy condiments (fish flavor, spicy, pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy).

Second, Shandong cuisine. The eight major cuisines rank first, and the taste is mainly salty and fresh. Pay attention to the excellent quality of raw materials, fresh salt, fresh soup, salty and pure seasoning, and highlight the original flavor. Salty, exquisite cooking, good at making soup and seafood.

Third, Cantonese cuisine. It tastes delicious. 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.

Fourth, Jiangsu cuisine. The taste is light. 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, keep the original flavor and taste peaceful. Make good use of vegetables. Among them, Huaiyang cuisine pays attention to material selection and knife work, and is good at making soup; Southern Jiangsu cuisine tastes sweet, so we should pay attention to making soy sauce, and make good use of fragrant grain and yellow wine to flavor it.

5. Zhejiang cuisine. The taste is light. The dishes are exquisite, elegant, delicious, tender, crisp and refreshing. Seasoned with fragrant grains and yellow wine. 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, delicate and elegant. Among them, the north is sweet, the west is spicy and the southeast is salty.

Sixth, Fujian cuisine. It tastes delicious. 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.

Seven, Hunan cuisine. The taste is mainly spicy and there are many 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 spicy when seasoned. Relatively speaking, Hunan cuisine is better at stewing meat, almost reaching the point of perfection. 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.

Eight, Anhui cuisine. The taste is mainly fresh and spicy. 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.