Top Ten Chinese Cuisines

I. Lu Cuisine

Lu Cuisine famous dishes: sweet and sour Yellow River carp, oil burst big clams, Dezhou off the bone steak chicken

Lu Cuisine is Shandong Jinan and Jiaodong and other regions of the local cuisine, Jiaodong local cooking seafood dishes are particularly delicious. Better cooking methods are explosive, deep-fried, grilled, steamed, etc., the taste is relatively light onion and garlic. Jinan cuisine tastes lighter and more colorful. Lu Cuisine is the earliest local flavor dishes, so it is the first of the ten dishes.

Two, Sichuan cuisine

Sichuan famous dishes: Kung Pao Chicken, lampshade beef, shredded pork with fish

Sichuan cuisine is a lot of young people like to eat a kind of cuisine, the taste of the heavier chili peppers and peppercorns and peppercorns are the main seasonings, flavors of the fish and sweet and sour as well as red oil and a variety of flavors, is a more distinctive cuisine in China, Szechuan cuisine in Chengdu and Chongqing, two schools of cuisine, the country is more famous. the country is more famous.

Three, Cantonese cuisine

Cantonese dishes: baked lobster in soup, roast goose, pineapple goulash, beef satay, rose soy sauce chicken

Cantonese cuisine is Cantonese cuisine is one of the more famous of the four traditional Chinese cuisines, Cantonese cuisine is made up of three local flavors such as Cantonese cuisine and Chaozhou cuisine and Dongjiang cuisine is very distinctive cuisine, Cantonese cuisine, the selection of fine ingredients with a wealth of dishes clear and not light, oily and not greasy. Cantonese cuisine is very distinctive, with a fine selection of materials and rich ingredients. It specializes in stir-fried dishes. Teochew cuisine to cook seafood is known for its pure taste, Dongjiang cuisine dishes pay attention to the strong flavor of salty better at casserole dishes, there is a very unique local flavor.

Four, Min Cuisine

Min Cuisine famous dishes: Buddha jumped over the wall, orange-flavored Garoupa fish, drunken chicken

Min Cuisine is the formation of Fuzhou and Minnan, western Fujian and other regions of the flavors of the dishes of the cuisines. Fuzhou cuisine is lighter and better at using brown sugar as an ingredient that can play a role in toning the color and deodorization. Minnan cuisine with fresh and fresh light features, western Fujian cuisine to Hakka cuisine, has a strong color of the mountains and villages.

Fifth, the Su cuisine

Su cuisine dishes: Wuxi meat bones, Yangzhou boiled dry silk, Nanjing salt water duck, squirrel gui fish

Jiangsu cuisine has a long history of many dishes to Nanjing, Yangzhou, Suzhou flavor is given priority to. Yangzhou and Zhenjiang only knife work fine taste light good at making chicken dishes are very unique, Suzhou dishes and Wuxi dishes taste sweet more good at doing river food and vegetables. Nanjing cuisine is more famous dishes are Nanjing salt water duck flavor and mellow, very delicious.

Six, Zhejiang

Zhejiang cuisine dishes: steamed pork in lotus leaf, West Lake vinegar fish, Longjing shrimp, ice sugar turtle

Zhejiang cuisine is mainly composed of Hangzhou and Wenzhou and Ningbo and Jinhua and other regions, each with strong local characteristics, Hangzhou cuisine, the production of fine dishes fresh and crisp. Ningbo cuisine seeks tender and soft, better at making seafood dishes, retaining the original flavor of the dishes. Wenzhou cuisine taste fresh to seafood dishes. Jinhua cuisine to ham dishes as the core focus on maintaining the unique color and flavor of ham, more famous in the field.

Seven, Hunan cuisine

Famous Hunan dishes: Dong'an sub-chicken, bread, duck, "spicy sub-chicken, tortoise and sheep soup, five dollars of chicken

Xiang cuisine is a lot of people like to eat the local flavors of the cuisine, the dishes taste good taste of the heavy hot and spicy, thick fresh. Hunan cuisine by the Xiangjiang River Basin, Dongting Lake District and Xiangxi mountainous areas and other local flavors, the Xiangjiang River Basin dishes focus on the taste of fresh and hot and sour, Dongting Lake District dishes are more adept at cooking river freshness and poultry and livestock taste salty and spicy and soft. Western Hunan cuisine is better at doing mountain game, taste focus on salty spicy and other flavors.

Eight, Hui Cuisine

Hui Cuisine famous dishes: braised turtle with ham, pickled fresh Mandarin fish, Huangshan stew

Hui Cuisine is a more distinctive Chinese cuisine, in China's top ten ranking of the Huizhou cuisine pay attention to the fire power good cooking flavor to maintain the original flavor, many dishes are stewed over a small fire, broth and mellow flavor and aroma. It is good at cooking river food and domestic animals. The dishes are salty and spicy, and the soup is rich in color and heavy in taste, so I like to put cilantro in the soup to flavor it.

Nine, Chu cuisine

Chu famous dishes: steamed Wuchang fish, Jingwu duck neck, fried lotus root folder, eel pimples

Chu cuisine is Hubei cuisine, is a long history of local specialties. It is mainly composed of four major flavor schools: Han and Jing as well as Huang and Xiang. The Han cuisine flavor pay attention to fresh and tender to retain the nutrition of the dishes is the essence of Hubei cuisine, which is more famous dishes are the Huangpi three fresh and steamed Wuchang fish and glutinous rice rounds and so on. Jingsha cuisine is famous for its freshwater fish dishes, including Jingsha fish cake and eight treasures of sea cucumber. Huangzhou cuisine refers to the special flavors of areas such as Huangshi and Ezhou, and Xiangpai refers to the dishes of areas such as Xiangyang and Shiyan, as well as Enshi's famous millet annual meat, which is also very tasty.

Ten, Beijing cuisine

Beijing cuisine famous dishes: Beijing duck, crispy fish, roast pork, rich chicken