The eight dishes "refers to what dishes, what are the characteristics of each, the representative of the famous dishes is what

Eight cuisines means: Shandong cuisine (Lu Cai), Szechuan cuisine (Sichuan Cai), Hunan Cai (Xiang Cai), Jiangsu Cai (Su Cai),Zhejiang Cai (Zhejiang Cai), Anhui Cai (Anhui Cai), Guangdong Cai (Guangdong Cai) and Fujian Cai (Fujian Cai). (Fujian). There are four major flavors and eight major cuisines in Chinese cuisine. The four major flavors are: Lu, Sichuan, Guangdong, Huaiyang.

The first of the eight cuisines is Lu Cuisine: Lu Cuisine includes Qingdao, represented by Fushan Gang of the Jiaodong School, and Jinan School of the two schools of thought, including Dezhou, Tai'an. There is also the Confucius cuisine, which can be called "white snow in the spring", and a wide variety of local dishes and savory snacks.

Jiaodong cuisine is good at popping, deep-frying, grilling, stir-frying, steaming; the taste of freshness, favoring light; selection of materials for the shrimp, conch, abalone, oyster, kelp and other seafood. One of the famous dishes are "grilled abalone shell", the main ingredient for the Changshan Island abalone, cooked in the traditional techniques of Lu Cuisine, fresh and tender, stimulate the appetite. Other famous dishes include crab roe and shark's fin, hibiscus and dried scallop, roasted sea cucumber, grilled prawns, deep-fried oyster shells and steamed Gaji fish.

Jinan school is famous for soup, supplemented by popping, stir-frying, grilling, deep-frying, dishes to clear, fresh, crispy, tender. Among the famous dishes are clear soup with assorted vegetables and milk soup with bushels of vegetables, which are fresh and elegant, distinctive. The sweet and sour Yellow River carp which is tender inside and burnt outside, the crispy and tender oil-exploded double-crisp, and the pot tofu which is the treasure of vegetarian dishes show the fire power of Jinan School. In the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan shuffled the pig intestines, boiled them in boiling water with spices until they were soft and crispy, then cut them into segments and added soy sauce, sugar and spices to make fragrant and fat braised intestines, which were famous in the city. Later in the production of improvements, the cleaned large intestine into the boiling water after cooking, into the frying pan, and then add seasoning and spices cooking, this dish tastes more delicious. Literati based on its production of fine as the Taoist "nine refinement of the golden elixir" in general, it will be named "nine-turn large intestine".

"Eight Immortals over the sea haunted Lohan" is the first dish of the Confucius House birthday banquet, the choice of shark's fin, sea cucumber, abalone, fish bones, fish maw, shrimp, asparagus, ham for the "Eight Immortals". Chicken breast minced into mud, in the bottom of the bowl made of money in the shape of Luohan, known as "Luohan". Made in a round ceramic jar, arranged in eight square, the center of the Lohan chicken, sprinkled with slices of ham, ginger and boiled leaves, and then boil the chicken soup poured on that is complete. In the old days, this dish on the table that the gong singing, in the taste of delicious at the same time listening to the theater, lively, but also extravagant.

Cantonese cuisine is also one of the eight major cuisines in China: Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes the famous food of the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other places. The widest area, with a wide variety of materials, fine selection of materials, excellent skills, good at changing, flavor, clear but not light, fresh but not vulgar, tender but not raw, oil but not greasy. Summer and autumn to strive for light, winter and spring in favor of rich, good at small fry, the requirements of mastering the fire and oil temperature is just right.

The Chaoshan cuisine belongs to the land of Fujian, its language and customs are similar to the southern Fujian. After belonging to Guangdong, it was influenced by the Pearl River Delta. Therefore, Teochew cuisine close to Fujian and Guangdong, convergence of the length of the two families, a school of its own. It is famous for cooking seafood, and is characterized by soups, vegetarian dishes and sweet dishes. The knife work is fine and the taste is pure. Dongjiang cuisine is also known as Hakka cuisine, because the Hakka people were originally from the Central Plains, and moved south to avoid the war in the late Han Dynasty and the Northern Song Dynasty, and gathered in the area of Dongjiang, Guangdong. Its language, customs still retain the inherent style of the Central Plains, dishes with meat, very few aquatic products, the main ingredients stand out, pay attention to the aroma of thick, heavy oil, taste salty, to the casserole dish, there is a unique local flavor.

Cantonese cuisine, there is also a school of Hainanese cuisine, less varieties of food, but with the unique flavor of tropical food. Cantonese cuisine in the cooking to stir-fry, explosion-based, both braised, fried, baked, pay attention to fresh, tender, crisp, smooth, had "five nourishment six flavors," said. "Five Zi" that is, fragrant, loose, odor, fat, thick, "six flavors" is sour, sweet, bitter, spicy, salty, fresh. Attention is also paid to color, aroma, taste and shape. Many Cantonese dim sum are baked in an oven, which is characteristic of Western cuisine. The main famous dishes of Cantonese cuisine include roasted suckling pig with crispy skin, dragon and tiger battles, tai pai chicken, guo guo cai, Chiu Chow roasted eagle goose, monkey brain soup, and more than a hundred other kinds of dishes. Among them, "Roasted Suckling Pig" is the most famous specialty of Guangzhou. With the changes of the times, it has been improved in the cooking and production, which really achieves "the color like amber, but also like real gold", and crispy skin and soft meat, with a strong aroma on the surface, which is suitable for the tastes of the southern people. "Master Chicken" is a famous traditional Guangzhou dish that started in the late Qing Dynasty and was interrupted in the 1970s. The more famous ones are Guilian Sheng's full-meat feast, bad sea bass ball, drunken shrimp, drunken crab in Jufeng Garden, Namyang Hall's assorted cold dishes, a pot, Pin Rong Sheng's sesame ball, Yubolou's half-sai deep-fried potpourri, Fulaiju's crispy crucian carp, Wanjiantang's duck on the hanging stove, Jiangnan Hundred Flowers Chicken in the Garden of Culture, braised abalone in South Park, Dinghushu on the veggie in the West Park, braised shark's fin of the big skirt of DaSanYuan, Snake King's dragon and tiger braised in the full house, the chicken in six countries, Yuyuan's chicken, glass prawns, and Hua Yuan's chicken. s glass shrimp, Huayuan's osmanthus shark's fin, Beiguo's jade tree chicken, Wangji's roasted suckling pig, Xinyuanlai's fish and cloud soup, Jinling's sliced duck, Guanzhen's fish maw in clear broth, Tao Taoju's stir-fried crab, Vegetarian food at Caigenxiang, Luyuju's skinless suckling pig and Baiyun pork knuckle, and Taipingkan's pigeon in western sauce.

Sichuan Cuisineis also a cuisine with a long history, which originated in the ancient countries of Ba and Shu. During the Qianlong period of the Qing Dynasty, the famous Sichuan Luo Jiang literati Li Tiao Yuan in his "Huan Hai - Awakening Garden Records" on the systematic collection of 38 kinds of Sichuan cuisine cooking methods, such as frying, slippery, bursting, stir-frying, slipping, choking, frying, boiling, scalding, grits, pan-frying, montage, sticking, brewing, rolling, steaming, burning, simmering, braising, braising, nao, baking, baking, sticking, boiled,糟, drunkenness, rushing and so on, as well as cold dishes category of the mix, marinade, smoked, curing, preserved, waxed, frozen and soy sauce, and so on. Whether the government food, or market food, there are many famous dishes.

Sichuan cuisine is represented by dishes from Chengdu and Chongqing. The seasonings used both complex and varied, but also rich in characteristics; in particular, known as the "three pepper" pepper, pepper, chili pepper, "three spices" onion, ginger, garlic, vinegar, PI County bean paste and the use of frequent and the number of more than any other cuisine can be compared. Especially the "fish", "strange flavor" is inseparable from these condiments, such as substitutes will be discounted flavor. Sichuan cuisine has a "seven Zi eight flavor" said, "seven Zi" refers to sweet, sour, spicy, spicy, bitter, fragrant, salty; "eight flavors" that is, fish, sour and spicy, pepper, strange flavor, spicy, red oil, ginger, Home-style. Cooking methods *** there are as many as 38 kinds. In the taste of Sichuan cuisine, pay special attention to "a dish a frame", and color, aroma, taste, shape are good, so the international culinary community has "food in China, taste in Sichuan" said. Sichuan famous dishes and lampshade beef, camphor tea duck, maw hot pot, husband and wife lungs, east slope cuttlefish, steamed river group of more than 300 kinds.

One of the "lampshade beef" production method is different, unique flavor; is the back leg of the bullock meat cut into thin slices, sprinkled with fried dry water salt, wrapped into a cylinder to dry, flat on a wire rack, into the oven to dry, and then on the steamer steam and take out, cut into small slices of re-steam through. Finally under the frying pan fried through, add seasonings, dry and cool, drizzled with sesame oil to become. This dish is translucent, thin as paper, red, smooth oil, placed under the lamp can be slices of beef red shadow reflected in the paper or wall, as if acting in the shadow play. The "husband and wife lung slices" is a flavorful dish known to everyone in Chengdu. According to legend, in the 1930s, a peddler named Guo Zhaohua and his wife made sliced beef lungs and sold them in baskets along the streets. People playfully called it "husband and wife sliced lungs", which is still in use today.

"Dongpo cuttlefish" is a delicacy in Leshan, Sichuan province, associated with Su Dongpo, a great writer of the Northern Song Dynasty. Cuttlefish is not a squid fish in the sea, but a kind of cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River at the foot of Lingyun Mountain and Wulong Mountain in Leshan City, which is also known as "ink head fish". According to legend, when Su Dongpo went to Lingyun Temple to study, often go to Lingyun Rock to wash the ink stone, the fish in the river to eat its ink, the skin color is as black as ink, people call it "Dongpo cuttlefish"; and will be called the river and the river group, fat raccoon, the river three famous fish, become a special dish of Sichuan cuisine. "Steamed river group" is known as Jialing delicious, top quality dishes. During the war, the town of Chengjiang, Sichuan Rhyme stream restaurant chef Zhang world, Zheng Zuhua cooking "barbecued river dumplings", "steamed river dumplings" and other dishes famous. General Feng Yuxiang went to the United States to investigate the water conservancy before also had to Yunliu restaurant to taste the river ball, after eating praised that "Sichuan river ball, really live up to its name".

Xiang cuisine that is, Hunan cuisine, is the Xiangjiang River Basin, Dongting Lake area and the western Hunan mountainous areas and other local dishes developed. Xiangjiang River Basin cuisine is centered on Changsha, Hengyang and Xiangtan, and is the main representative of Hunan cuisine. It is finely made with a wide range of materials and varieties, and is characterized by much oil, rich color and affordability. In taste, it focuses on crispy, sour and spicy, soft and tender.

Xiangxi cuisine is good at fragrant, sour and spicy, with a strong flavor of the mountainous countryside. Hunan cuisine is developing rapidly, forming a set of stew, stewing, simmering, burning, frying, stir-frying, frying, smoking, waxing and other culinary techniques, the main dishes of Hunan cuisine are "Dong'anzi Chicken", "red simmering shark's fin", "Waxed Flavor Steaming "Breaded Whole Duck", "Spicy Bamboo Shoots", "Roasted Vegetable Heart with Chestnuts", "Five-Yuan Chicken with God "Jishou Sour Pork" and so on. Among them, "Red Simmered Shark's Fin", also known as "Groupan Shark's Fin", is a famous local dish in Hunan. Cooking method is to use the shark's fin with chicken soup, soy sauce, etc., simmered over a small fire, the juice is thick and flavorful, and it is famous for its freshness and softness. The Qing Dynasty Guangxu scholar Tan Groupan very much like to eat this dish, its home cook will be yellow simmered shark's fin method for improvement, plus chicken, pork and shark's fin simmered with the shark's fin, so that the shark's fin is more soft and sticky, smooth, more mellow and delicious soup. Tan Jinshi praised the dish and it became famous all over the world. Therefore, the dish was created by the Tan family's chef, so it is called "Group An Shark's Fin". At the end of the Qing Dynasty, this dish was brought to Changsha and became a famous dish in Hunan.

"Wuyuan immortal chicken", also known as "Wuyuan whole chicken", has a long history. The Qing Dynasty "Tiao Dingji" has "immortal chicken stew" records. The method is "clean, into the bowl, and soy sauce, dry stew in the soup, tender chicken belly filled with astragalus several money, dry steam more beneficial". This is to astragalus stewed chicken, can strengthen the body, prolong life, so the name "immortal chicken". In the Tongzhi era, there was "five yuan immortal chicken", which was rumored to be made by the Qu Yuan Restaurant. The beginning of the whole chicken with astragalus steaming, and later changed to add lychee, cinnamon, jujube, lotus seed, structure of wolfberry, into the body and flavored steamed, called "five yuan immortal chicken.

Min cuisine is also one of the eight famous cuisine, known for cooking mountain and sea food. On the basis of color, aroma, taste and shape, especially the aroma and flavor. Its fresh, mellow, meaty, not greasy flavor characteristics, unique in Chinese food culture. Fujian cuisine has always been known for its fine selection of materials, rigorous knife work, pay attention to the fire, soup, condiments, and flavor to win. Its cooking techniques, there are four distinctive features, one is the use of meticulous slicing, cutting, graver and other knife skills, so that different textures of raw materials, to achieve the effect of taste and thoroughness.

"Chicken Mushroom Shredded Bamboo Shoots" is the asparagus cut into three hairline thickness of the "Shredded Bamboo Shoots", every 100g of asparagus should be cut into 500g ~ 600g of thin silk, cut to the length of the same, uniform thickness. So that the asparagus and chicken mushrooms, egg and other materials mixed into the paste into one. After skillful cooking and stir-frying, the flavor of chicken and bamboo shoots is excellent. This dish has been experienced for a hundred years, and its reputation has not waned. Secondly, there are a lot of soup dishes with endless variations. Fujian cuisine has a long history of soup, which is closely related to Fujian's rich seafood resources. Fujian cuisine will always be fresh, pure taste, nourishing together, and in various cooking methods, soup dishes can best reflect the original flavor, the original color and taste. Therefore, Min cuisine soup, the purpose is this.

The "soup" of Fujian cuisine, refers to soup dishes, and through the selection of a variety of auxiliary materials to modulation, so that the different raw materials inherent dankness, bitterness, astringency, fishy and other flavors can be eliminated, so that the different qualities of the dishes, the soup after the taste of the characteristics, and thus there is a "soup into ten! "said. Such as dry squid fishy flavor, must be removed by the method of hydroponics, or not adapt to the cooking of crispy dishes required. But a water hair, and lose the squid's original flavor, must be separately modulated squid soup, so that it achieves the quality and flavor of the effect of both.

Min cuisine cooking techniques, not only steaming, stir-frying, stewing, stewing, boiling, simmering and other methods have their own characteristics, and to stir-fry, steaming, simmering technology known as special. On the tableware, Min cuisine used to use large, medium and small bowls, very delicate and elegant. "Fried Xishi tongue", "steamed fish", "Buddha jumps over the wall" and other famous dishes are clearly reflected the characteristics of Fujian cuisine. Among them, especially the "Buddha jumps over the wall", its selection of fine materials, rigorous processing, pay attention to the fire and time, as well as pay attention to simmering vessels and other characteristics, making it become famous in China and abroad as a delicacy.

Fujian cuisine originated in Minhou County, Fujian Province, Fuzhou, Xiamen in southern Fujian Province, Quanzhou in western Fujian Province, and other places of the development of local dishes, with Fuzhou cuisine as the main representative. Fuzhou cuisine is fresh and light, favoring sweet and sour, and is especially concerned about the soup. Another feature is the use of red lees as ingredients, which has the effect of antiseptic, deodorization, aroma, taste and color. In practice, there are more than ten kinds of choking lees, pulling lees, frying lees, drunken lees, popping lees, etc., especially "light lees fried slices of fragrant snails", "drunken lees chicken", "lees boil sea mussels" and other famous dishes. In addition to the fresh, light and cool characteristics of the southern Fujian cuisine, but also to pay attention to the ingredients, make good use of sweet and spicy known. The most commonly used ingredients are chili sauce, sacha sauce, mustard sauce, orange juice and so on. Its famous dishes are "duck stewed in sacha", "mustard and spicy shredded chicken", "East wall dragon pearl" and so on with flavor. Min dishes are salty, spicy, mostly in mountainous areas unique to the strange and exotic flavors as raw materials, such as "stewed stone scales", "stir-fried monkey", etc., has a strong color of the mountainous countryside.

"Buddha jumps over the wall" is the most famous classical dish in Fujian cuisine, which is said to have begun in the Daoguang period of the Qing Dynasty, and was made in Quanzhou, Fujian Province, using Dongbi longan as the raw material, matched with lean pork, fresh shrimp, mushroom, water chestnuts, eggs, etc., and was named "Dongbi Longzhu". "Dongbi Longzhu" has become a famous local specialty flavor dish. The "Fried Xishi Tongue" is made with sea mussels, a specialty of Zhangxiang, Changle, Fujian Province. Whether it is boiled, fried, mixed or stewed, Xishi Tongue has a sweet and fresh flavor that is unforgettable.

The history of Zhejiang cuisine is also quite long. Beijing people went south to open restaurants, with the northern cooking methods will be rich in southern raw materials to do delicious, "southern material north cooking" has become a major feature of Zhejiang cuisine. Such as in the past, the taste of the southerners is not partial to sweet, the northerners came down to the south, affecting the taste of the southerners, also put sugar in the dishes. Bianjing famous dish "sweet and sour Yellow River carp" to Lin'an, fish as raw material, cooked into Zhejiang famous dish "West Lake vinegar fish". At that time, the famous chefs in Hangzhou operated the famous dishes such as "Hundred Vegetable Soup", "Five-flavored Roasted Chicken", "Rice Preserved Eel", "Steamed Shad in Wine" and hundreds of other dishes. "and so on hundreds of kinds, and later appeared "southern meat".

Zhejiang cuisine is unique in that it varies from time to time and from place to place. Its production is fine, varied, and like to name dishes after scenic spots, cooking methods to blast, stir-fry, braising, frying-based, fresh and crisp. Ningbo is located on the coast, characterized by "salty and fresh", taste "salty, fresh, stinky", to steam, braised, stewed seafood is good, seek tender and soft, focusing on large soup and water, to maintain the original flavor. Shaoxing cuisine is good at cooking river food, poultry, crispy and glutinous in the mouth, rich in countryside flavor. The main dishes are "West Lake Vinegar Fish", "East Slope Pork", "Crab Soup", "hometown southern meat", "Dry Fried Rattlesnake", "Steamed Pork in Lotus Leaf", "West Lake Brunswick Soup", "Longjing Shrimp", "Hangzhou Simmered Chicken", "Tiger Run Vegetarian Hot Pork", "Stewed Pork with Dried Vegetables", "Yellow Fish Soup with Clams" and hundreds of others.

West Lake Vinegar Fish is one of Hangzhou's traditional dishes. According to legend, during the Song Dynasty, there was a young man surnamed Song near the West Lake, who fished for a living on weekdays. Once sick, his sister-in-law personally to the lake fish, vinegar and sugar burned into a dish for him to eat, eat after the disease will be cured. Later, the name of this dish became "West Lake Vinegar Fish". "Longjing Shrimp" is famous for being cooked with the best Longjing tea leaves in Hangzhou. Longjing tea is produced in the mountains near the West Lake in Hangzhou, Zhejiang Province, to Longjing Village, the best produced by the Lion Peak, known as "color emerald, fragrant, taste mellow, beautiful shape," the four best. In the Qing Dynasty, Longjing tea was listed as a tribute. At that time, Anhui region with "bird tongue", "eagle's claw" of the tea leaves of the tender tip of the production of precious dishes, Hangzhou with the new tea before and after the Qingming Festival Longjing with fresh river shrimp to make fried shrimp, so the name "Longjing shrimp

Hangzhou Longjing tea with fresh river shrimp to make fried shrimp around the Qingming Festival, so called "Longjing shrimp", soon to become Hangzhou's most famous specialties, famous.

"New wind eel replica bags china" is the flavor of the Ningbo region of Zhejiang Province, replica bags china fish replica bags china is the southeast coast of the fishermen's favorite delicacies to eat, with the yellowtail made of replica bags china yellowtail replica bags china called "yellowtail replica bags china", with the eel made of replica bags china "eel replica bags china. ". The local Ningbo eel replica bags made during the winter season and the Spring Festival is slightly dried and ready to be eaten. "Dried vegetables stewed meat" is a famous Shaoxing dishes, is the use of Shaoxing unique moldy dried vegetables and meat with cooking, simmering until crispy when the best. At the same time, the meat oil seeped into the dried moldy vegetables, dried moldy vegetables flavor through the meat, complement each other, crispy, glutinous and soft, fresh and delicious.

Su cuisine is Jiangsu local flavor dishes. During the Spring and Autumn Period, Yi Ya of Qi was in Xuzhou to spread his art, and the "Fish Belly Hidden Mutton" created by him has been passed down through the ages, which is the basis of the word "fresh". In order to assassinate the king of Wu, Chuang Zhu learned "Whole Fish Moxibustion" from Daihe Gong at Taihu Lake, one of which is the "Squirrel Mandarin Fish" at Songhe Lou in Suzhou nowadays. In the Han Dynasty, Liu An, King of Huainan, invented bean curd on Bakong Mountain, which was firstly circulated in Suzhou and Anhui. Emperor Wu of Han Dynasty went to the seaside by the barbarians and found that the fishermen were addicted to "fish intestines", which were very tasty, and Emperor Ming of Southern Song Dynasty was also addicted to this food. In fact, "fish intestines" is the squid fish ovaries white. Famous doctor Hua Tuo practiced medicine in Jiangsu, with his Jiangsu disciple Wu Jin all advocate "cremation" cooked food, that is, food therapy. Xiao Yan, Emperor Wu of Liang, believed in Buddhism and advocated a vegetarian diet with gluten as the dish. Jin Ge Hong has "five chi" said, Jiangsu edible fungi have a great impact. In the Southern Song Dynasty, Wu Zanning made the "Bamboo Shoots Recipe" to summarize the experience of eating bamboo shoots. Tofu, gluten, bamboo shoots, mushrooms are known as the "four kingpins" of vegetarian dishes. The origin of these dishes are related to Jiangsu. North and South Dynasties, Nanjing, "heavenly chef" can use a melon to make dozens of dishes, a dish and can make dozens of flavors.

The world's most famous city known as "Yang Yi two", Yizhou that is today's Sichuan, a prosperous market to promote the development of culinary skills of the Su cuisine. Sui Tang's Songjiang's "golden finely chopped", sugar ginger honey crab; Suzhou's exquisite peony finely chopped, Yangzhou's chopped wisps, are beautifully modeled fancy dishes. The staple food and snacks of Suzhou cuisine were known as "Healthy Seven Miracles" in the Five Dynasties. Its rice grain is clear, soft but not rotten, can wipe the table; noodles are tough, can wear knot into a belt and constantly; cake is thin and transparent, can reflect the word; wonton soup is clear, can be injected into the ink stone and ink grinding; deep-fried noodle cake is fragrant and crispy, "chewed and startled the people of the ten miles", which is a clear demonstration of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill. Since the Song Dynasty, the taste of Suzhou cuisine has changed a lot. Originally, the southern dishes salty and northern dishes sweet, Jiangnan tribute to Chang'an, Luoyang fish and crabs to add sugar and honey. Song room south of Hangzhou, a large number of scholars in the Central Plains to the south, bringing the influence of the flavor of the Central Plains. Su, tin today's sweet tooth, and thus indiscriminate. In addition, the Tang and Song dynasties, especially since the Jin and Yuan, Islamists to Jiangsu more than the day, Su cuisine and the influence of halal dishes, cooking more colorful. Since the Ming and Qing dynasties, Su cuisine has been influenced by many local flavors. In the past, King Wu Fu-chai, Emperor Yang of Sui boat feast, dragon boat for fun of the emperor to enjoy the boat point boat food, at this time as a means of business profits, but also available to ordinary people to taste.

Su cuisine by the Huaiyang, Su Xixi, Xu Hai three major local flavor dishes, with Huaiyang cuisine as the main body. Huaiyang is located in the center of Jiangsu, east to the sea Qitongtai Yanfu, west to the Jinling Liuhe, south and Jingkou Jintan, north to the two Huai. Huaiyang Cuisine is characterized by rigorous selection of ingredients, attention to knife work and fire work, emphasis on the flavor, highlighting the main ingredients, light tone, novel shape, moderately salty and sweet, and calm taste, so it is widely adapted to the surface. In the cooking techniques, more stewing, stewing, simmering, warming method. Among them, Nanjing cuisine is famous for cooking duck dishes, Zhen, Yang cuisine is famous for cooking chicken dishes and river freshness; its fine points to fermented pasta, hot pasta and crispy pasta to win. Suzhou and Wuxi Cuisine includes Suzhou, Wuxi area, west to Changshu, east to Shanghai, Songjiang, Jiading, Kunshan are within the scope. Shanghai cuisine refers exclusively to what the Shanghainese call their own gang, not counting other sea food. Su Xicai and Huaiyang Cuisine have the same and different, its shrimp, crab, Brunswick and perch, pastry boat point flavor crown the province, tea snacks, especially better than the Su cuisine in other local flavors. Its dishes focus on modeling, beautiful, colorful, white juice stew unique, both bad fresh red currant taste, food has a strange aroma; taste sweet, Wuxi, especially. Thick but not greasy, light but not thin, crispy off the bone without losing its shape, smooth and crisp without losing its flavor. Xu Hai dishes originally close to the Qilu flavor, meat and livestock are used, aquatic products to win the sea food. Cuisine tone heavy, taste salty, habit of five Xin, cooking techniques with boiling, frying, deep-frying and so on. In recent years, the three local flavors have developed and changed. Huaiyang cuisine from the calm and become slightly sweet, seems to be influenced by the Suzhou and Wuxi cuisine. The taste of Suzhou cuisine in particular has changed from sweet to mild, which is also influenced by Huaiyang cuisine. Xu Hai Cuisine is much less salty, and its color tends to be light and elegant, on a par with Huai Yang Cuisine. In the entire Su cuisine, Huaiyang Lai still dominates.

There are many famous dishes in Su cuisine, such as Huai'an's long fish mat, i.e. eel mat, with hundreds of varieties. Yangzhou's three sets of duck, slippery chicken, marinated chicken, braised turtle, fire boiled dried silk, sweet and sour Mandarin fish, double skinned swordfish, Wenshi tofu, stewed lion's head, Zhenjiang's crystal delicacy hooves, steamed anchovies, Jingjiang's preserved meat, Yixing's chicken in steamer, Nanjing's Jinling brine duck, stewed vegetable nuclei, plate duck, pine nuts meat, anchovy prawns, egg roasted for sale, Suzhou's squirrel Mandarin fish, three prawns and tofu, yuan fish in white sauce, slices of Brunswick Tangyu fish, cochineal goose, eight treasures boat Duck, snowflake crab juice, oil-exploded prawns, Changshu's chicken with squawks, Wuxi's mirror box tofu, cherry meat, Liangxi crispy eel, Xuzhou's dog meat, Banpu's lotus iron sparrow, and so on.

Huizhou cuisine consists of riverine cuisine, Huaihua cuisine and Huizhou local cuisine in Anhui Province. The riverine cuisine is represented by the local cuisine of Wuhu and Anqing, which later spread to the Hefei area and is famous for cooking river food and poultry. Along the Huai cuisine to Bengbu, Su County, Fuyang and other local flavor dishes.

The Huizhou cuisine of the southern Anhui province is the main representative of the Huizhou cuisine, originating from Shexian County at the foot of Mount Huangshan, the ancient Huizhou. After the Xin'an River in the town of Tunxi become "Qihong", "Tun green" and other famous tea and Anhui ink, She ink stone and other local products distribution center, commercial prosperity, catering industry is developed, Huizhou cuisine focus gradually transferred to Tunxi, where it is further developed. Song Gaozong once asked the She taste in the Bachelor Wang Zao, Wang Zao Mei Sheng Yu poetry answer "snowy day ox-tailed beaver, sandy horseshoe turtle". Ox-tailed civet is civet, also known as white. Hui cuisine in the cooking technology is good at burning, stewing, steaming, and popping, stir-fry dishes less, heavy oil, heavy color, heavy fire work.

The famous dishes are ham and turtle, braised civet, pickled Mandarin fish, Wuhui smoked chicken, Fuli set of roasted chicken, ask the bamboo shoots, pigeon stewed in Huangshan. Among them, "ham stewed turtle", also known as "stewed horseshoe turtle", is the oldest traditional dish in Anhui cuisine. It is made of the most famous local specialty "sandy horseshoe turtle". It is rumored that during the Southern Song Dynasty, this dish was tasted by Emperor Gaozong and local officials. During the Ming and Qing dynasties, some famous poets and priests went to Huizhou to taste the deliciousness of "Horseshoe Turtle", which has become a traditional dish unique to Anhui Province. According to legend, in the 39th year of the Qianlong reign, that is, in 1774 A.D., the chef in Wuwei County smoked the chicken first and then brined it in a unique way, which made the chicken's color golden yellow and oily, and the sebum was rich and moist, and it was delicious and unique, and it was called "Wuwei Smoked Chicken".

Then gradually spread to other parts of Anhui, to the end of the Qing Dynasty has spread throughout the province. The "Fu Li Ji roast chicken" originated from Shandong's Dezhou steak chicken, the earliest called red chicken, is the chicken plus seasoning after cooking and burning, applying a layer of red rice curls, at that time did not have a great reputation. In the 1930s, a roast chicken chef surnamed Guan from Texas moved to Fu Li Jie Town and brought with him the production technology of the five-spice bone-skimming steak chicken from Texas. He improved the selection of red chicken, and add many seasonings, so that the chicken color golden, chicken meat crispy off the bone, taste delicious, Fuli set of roasted chicken gradually became famous. Among them, the three roast chicken stores of Guan, Wei and Han were the most famous. As a result, Fu Li Ji roasted chicken has become famous in China and abroad, along with Texas Grilled Chicken.