Chinese food characteristics

(1) Sichuan cuisine. Chengdu flavor for the authentic, but also contains the Chongqing cuisine, Dongshan cuisine, Jiangjin cuisine, Zigong cuisine Hechuan cuisine rich in local flavor, known as taste wide, taste more thick, and a dish of a pattern, a dish of a hundred flavors of the reputation. Cooking is especially concerned about the fire, and to small frying, stir-frying, dry burning, dry stir-frying. Seasoned with three peppers, and fresh ginger, so the flavor is heavy to spicy and sour.

(2) Lu cuisine. Composed of Jinan and Jiaodong local dishes, its cooking methods are good at popping, burning, stir-frying, deep-frying, dishes to clear, fresh, crisp, tender known.

(3) Cantonese Cuisine. Composed of Guangzhou, Chaozhou, Dongjiang three local dishes, it widely absorbed the essence of Sichuan, Lu, Su, Zhejiang and other local cuisine cooking techniques, self-contained, "food in Guangzhou" reputation. The taste is fresh, tender, smooth and crispy, good at frying, stir-frying, barbecuing, braising, grilling, etc., and seasoned with oyster sauce, shrimp paste, plum paste, sacha, red vinegar and fish sauce, which is quite distinctive. The dishes are colorful, slippery but not greasy. Especially famous for cooking snakes, civets, cats, dogs, monkeys, rats and other wild animals.

(4) Hunan cuisine. By the Xiangjiang River Basin, Dongting Lake District and the western mountainous areas of the development of local cuisine, its taste is heavy in salty, spicy, sour; material is mostly pigs, cows, sheep, chickens, ducks and lake products; cooking method to simmering, stewing, wax, steaming, stir-frying, smoked, stewed mainly.

(5) Zhejiang cuisine. Hangzhou, Ningbo, Shaoxing, Wenzhou and other places represented by the development of dishes. It is characterized by clear, fragrant, crispy, tender, crisp, fresh. Cooking techniques specialize in frying, deep-frying, braising, slipping, steaming, burning.

(6) Min cuisine. Originated in Minhou County, Fujian Province, it is Fuzhou, Quanzhou, Xiamen and other places as a representative of the development of dishes, characterized by beautiful color, fresh taste and known, cooking methods are good at frying, slipping, frying, simmering, especially "bad" the most distinctive.

(7) Hui cuisine. Along the river, along the Huaihuai, Huizhou three areas of local cuisine as a representative of the composition. Characterized by the selection of simple materials, pay attention to the fire, heavy oil and color, mellow flavor, to maintain the original flavor. Hui cuisine is famous for cooking wild sea food, as early as in the Southern Song Dynasty, "sandy horseshoe turtle, ox-tailed fox in the snow", is a famous dish at that time. Its cooking method is good at burning, stewing and braising.

(8) Su cuisine. Began in the period of the North and South Dynasties, after the Tang and Song dynasties, and Zhejiang Cuisine competition Xiu Xiu, become the "South Food" one of the two pillars. Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing, Zhenjiang four major dishes and constitute. It is characterized by light, fresh and crispy, thick but not greasy original soup, calm taste, sweet and salty. It is known for its cooking skills in stewing, braising, burning, simmering and stir-frying. Cooking with rigorous materials, pay attention to the color, pay attention to the shape, the four seasons are different.