Four Chinese cuisine

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

Introduction:

Sichuan cuisine

One of the four major cuisines in China. Also called Sichuan cuisine. Known overseas for its spicy taste, it has the reputation of "Food in China, Taste in Sichuan". The common flavor types are fish flavor, spiced flavor, strange flavor, spicy flavor and sour and spicy flavor; The famous dishes are: shredded pork with fish flavor, kung pao chicken, Sichuan-style pork, boiled cabbage, yipin bear's paw, chicken nuggets with strange flavor, Mapo tofu, dried stone 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 is unique in cooking seafood, especially in seafood and cooking in little seafood. Representatives include: onion sea cucumber, stewed mullet eggs, crab shark's fin, Texas braised chicken, 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 head, soft-skinned long fish, stewed silver carp head, crystal meat, Si Wen tofu, three-piece set of duck, dried silk, Wenlou steamed stuffed bun, Yangzhou fried rice and so on. Huaiyang cuisine is famous for cooking Shan Ye seafood.

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 unique seasonings, such as oyster sauce, juice, fish sauce, pearl oil, sweet and sour, western juice and so on. The representative dishes of Cantonese cuisine are: Three Snakes, Dragon Tiger Club, Dragon Tiger Club, Phoenix Snake Soup, Fresh Shrimp in Oil, Sweet Lotus, Fresh Mushroom in Oyster Sauce, Wazhangshanrui, Crispy Suckling Pig, etc.