What are the main cuisines in China?

1. Shandong cuisine

Shandong cuisine is one of the four traditional cuisines in China with the longest history and the richest technology, and it is also the representative of the cooking culture in the Yellow River basin. The biggest feature of Shandong cuisine is its fragrant, tender and stewed taste. I also pay great attention to the preparation of clear soup. The color is clear and tender, and the soup is mellow. Best at steaming, burning, frying, frying and cooking. Shandong cuisine is elegant and straight.

Representative dishes are: braised prawns, yipin tofu, Jiuzhuan large intestine, Four Joy Meetballs, sweet and sour carp, moo Shu pork, jar meat and so on.

2. Sichuan cuisine

Sichuan cuisine is a master of cooking in China. Authentic Sichuan cuisine is represented by Sichuan Chengdu and Chongqing cuisine. It is characterized by making good use of pepper, pepper and pepper, with diverse dishes and changeable tastes. Sichuan cuisine is generally a home-cooked dish, with daily taste as the main taste. Good at frying, steaming, roasting and roasting. It has a strong local flavor, but also combines the characteristics of all parties in the southeast and northwest, and is also the favorite of food lovers.

Representative dishes are: kung pao chicken, boiled pork slices, spicy tofu, saliva chicken, Sichuan-style pork, chestnut roast chicken, fish-flavored shredded pork and so on.

3. Cantonese cuisine

Cantonese cuisine originated in the Central Plains, and inherited the Central Plains diet style of "never getting tired of essence, never getting tired of essence", so the practice of Cantonese cuisine is more complicated and meticulous. Cantonese cuisine is rich in raw materials, good at changing, fine and fine in dosage, beautiful and gorgeous in decoration, light in taste, seeking beauty in lightness and pursuing color, fragrance, taste and shape. Cooking is good at frying, steaming, roasting, frying, stewing, stewing and so on. The dishes are slippery but not greasy, and there are many kinds of dishes.

Representative dishes are: boiled chicken, doll soup, boiled shrimp, garlic bone, lettuce in oyster sauce, glutinous rice chicken, quicksand bag and so on.

4. Su cuisine

Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. Its characteristics are thick but not greasy, light but not thin, keeping original flavor, fresh and fragrant, crisp and rotten, smooth and crisp, and its cooking is good at stewing, stewing, steaming, frying and simmering. Jiangsu is known as the land of fish and rice, and most of them are fresh rivers and lakes. The dishes are fresh and elegant, and the methods are exquisite, which greatly increases people's appetite.

Representative dishes are: lion head, sweet and sour pork ribs, pine nuts, salted duck, old duck soup, sweet and sour mandarin fish, stewed turtle and so on.

5. Fujian cuisine

Fujian cuisine is the fusion of Han culture and Minyue culture in the Central Plains. Because Fujian is located in the southeast coast, it is rich in seafood and is famous for its cooking. On the basis of good color, fragrance and taste, we pursue freshness and saltiness, especially "fragrance" and "taste". We are good at frying, sliding, frying and simmering in cooking. Fujian has four seasons like spring, which is also a good climate for making soup. It is considered to be a hot and changeable place.

Representative dishes are: Buddha jumping wall, red groove fish, stir-fried double crisp, litchi meat, satay noodles, drunken spareribs, liver flowers, salted shrimp and so on.