Characteristics and representative dishes of eight major cuisines

The eight major cuisines, namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine, have the following characteristics and representative cuisines:

1, Shandong cuisine

Features: the taste is salty and fresh, the raw materials are of high quality, the soup is fresh with salt, the seasoning is salty and pure, and the original flavor is highlighted. Salty, exquisite cooking, good at making soup and seafood.

Representative dishes: sweet and sour carp, sea cucumber with scallion oil, jiuzhuan large intestine, dry steamed fish, etc.

2. Sichuan cuisine

Features: the taste is mainly spicy, the dishes are diverse, the taste is fresh and mellow, and the spicy seasonings (fish flavor, spicy, pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy) are used well.

Representative dishes: spicy hot pot, boiled fish, Mapo tofu, chicken nuggets, etc.

3. Cantonese cuisine

Features: fresh and fragrant taste, fine ingredients, 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.

Representative dishes: steamed fish, boiled chicken, barbecued pork, hibiscus shrimp, etc.

4. Jiangsu cuisine

Features: light taste, rigorous materials, attention to color matching, attention to modeling, different seasons Cooking is famous for stewing, stewing and stewing; Pay attention to mixing the soup, keep the original flavor and taste peaceful.

Representative dishes: clear soup and big fire recipe, duck wrapped in shark's fin, sweet and sour mandarin fish, salted duck, etc.

5. Fujian cuisine

Features: Fresh and fragrant taste, especially "fragrance" and "taste", with its fresh, mellow and meaty 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.

Representative dishes: Buddha jumping over the wall, drunken chicken, Tai Chi prawns, litchi meat, etc.

6. Zhejiang cuisine

Features: the taste is light, the dishes are small and exquisite, elegant and delicious, tender and crisp. Seasoned with fragrant grains and yellow wine. Rich in cooking skills, especially in cooking seafood rivers.

West Lake vinegar fish, Dongpo meat, Longjing shrimp, etc.

7. Hunan cuisine

Features: spicy taste, variety. 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.

Representative dishes: steamed bacon, Donganzi chicken, braised shark's fin, money fish, etc.

8. Anhui cuisine

Features: fresh and spicy taste, easy to burn, stew, steam, less explosion, less frying, heavy oil, heavy color and heavy fire. Specializing in cooking, stewing, smoking and steaming, different dishes adopt different cooking methods to form a unique flavor of crisp, tender, fragrant and fresh.

Representative dishes: Fuliji roast chicken, stewed turtle with ham, pickled fresh mandarin fish, roasted pheasant in snow and winter, etc.