What are the four major cuisines in China?

The four major cuisines in China refer to Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Huaiyang cuisine.

Introduction:

Sichuan cuisine

One of the four major cuisines in China. Also called Sichuan food. Known overseas for its spicy taste, it has the reputation of "Eating in China and Taste in Sichuan". Sichuan cuisine is famous for its careful selection of ingredients, fine ingredients, exquisite cooking and diverse seasonings, especially its diverse tastes. Common flavor types include fish flavor, five flavors, strange flavor, spicy taste and sour and spicy taste; Common cooking methods are dry stir-frying, dry pan, boiling, stir-frying and so on. The famous dishes are: fish-flavored shredded pork, kung pao chicken, Sichuan style pork, boiled cabbage, yipin bear's paw, chicken nuggets with strange flavor, Mapo tofu, dry-roasted rock carp and so on.

Shandong cuisine

One of the four major cuisines in China. Also known as Shandong cuisine. Shandong cuisine ranks first in all major cuisines and is the foundation of all major cuisines. Shandong cuisine has a wide range of materials, fine selection of materials, full and affordable, comprehensive cooking methods, good at making soup and seasoning with onions. Shandong cuisine is unique in cooking seafood, especially in the cooking of seafood and small seafood. Representatives include: sea cucumber with onion, stewed mullet eggs, shark's fin with crab roe, braised chicken in Texas, walnut meat in milk soup, etc.

Huaiyang cuisine

One of the four major cuisines in China. Huaiyang cuisine pays attention to knife work and cooking, and its taste is light and slightly sweet. The main dishes are lion's head, soft-pocked long fish, stewed silver carp head, crystal meat, Wensi tofu, three sets of ducks, dried silk, Wenlou baozi, Yangzhou fried rice and so on. Huaiyang cuisine is represented by the local dishes along the Yangtze River, Huaihe River and Huizhou Island. It is characterized by simple materials selection, stress on pyrotechnics, heavy oil color, mellow taste and original flavor. China's food culture has a long history. As one of the four major cuisines in China, Huaiyang cuisine is famous all over the world for its unique historical style and unique flavor. Huaiyang cuisine is famous for cooking Shan Ye seafood. As early as the Southern Song Dynasty, "horseshoe turtle in the river and oxtail fox in the snow" was a famous dish at that time. Huaiyang cuisine takes the lead among the four major cuisines in China because of its fine selection of materials, exquisite craftsmanship, exquisite modeling and rich cultural connotation. In the selection of materials, Huaiyang cuisine pays attention to wide selection of materials, nutrition allocation, grading of materials, and artistry according to materials, which reflects strong scientific nature; Pay attention to cooking pyrotechnics in terms of technology. Knife method is changeable, good at burning, stewing and stewing; In modeling, pay attention to the organic combination of color vessels, showing exquisite artistry; It can be said that Huaiyang cuisine has a unique taste. * * * The same characteristics are: the raw materials are mainly fresh water, and the specialties of Jianghuai and Hunan are integrated, and the eggs and vegetables are often supplied all the year round; Fine knife work, pay attention to heat, good at stewing, stewing, simmering; Pursue the original taste, fresh and peaceful, salty and sweet and moderate. It has a wide range of adaptability, and the dishes are elegant in style, beautiful in shape and quality, crisp and boneless without losing their shape. Smooth, tender and crisp, showing its taste. Jiangsu is known as the head of fish, which is also the benefit of all kinds of seafood. Huainan cuisine is rich in food resources, which is light and delicious. Among them, Huaiyang cuisine is known for its colorful diet, exquisite production, all kinds of products in the market and boasting the reputation of being a Jiangke.

Cantonese cuisine

One of the four major cuisines in China. Including Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, with Guangzhou cuisine as the representative. Cantonese cuisine has a wide range of ingredients, which are exotic and miscellaneous. Shanghai and seafood are treasures in food. The choice of dishes also pays attention to fresh, smooth and tender, light in summer and autumn, and rich in winter and spring. In addition to paying attention to fresh raw materials, we should also pay attention to keeping raw materials fresh in the heat. Cantonese cuisine has unique seasonings, such as oyster sauce, juice, fish sauce, pearl oil, sweet and sour, western juice and so on. The cooking methods are unique, such as pot, soaking and baking. The representative dishes of Cantonese cuisine are: Three Snakes, Dragon Tiger Club, Dragon Tiger, Phoenix Snake Soup, Fresh Shrimp in Oil, Sweet Lotus, Fresh Mushroom in Oyster Sauce, Wazhangshanrui, Crispy Suckling Pig, etc.