China's four major cuisines

Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Huaiyang Cuisine.

1, Lu Cuisine: the four major cuisines Lu Cuisine, also known as Shandong Cuisine, is characterized by tenderness and crispness, exquisite materials, fine production, salty taste, emphasizing the flavor, the commonly used cooking techniques are baked, fried, stir-fried, boiled, stewed and so on.

2, Sichuan cuisine: the four major cuisines of Sichuan cuisine, also known as Sichuan cuisine, to the spicy flavor, taste varied, with a wide range of materials as the characteristics of the commonly used cooking techniques are fried, burned, fried, deep-fried, etc..

3, Cantonese cuisine: the four major cuisines of Cantonese cuisine, also known as Guangdong cuisine, characterized by tender and smooth, rich in taste, focusing on freshness and tenderness, original flavor, commonly used cooking techniques such as stewing, baking, steaming, and so on.

4, Huaiyang Cuisine: the four major dishes Huaiyang Cuisine, also known as Jiangsu Cuisine, is characterized by careful use of materials, fine production, the pursuit of the original flavor, light and refreshing taste, emphasizing the original flavor, commonly used cooking techniques such as stewing, burning, boiling.