Traditional Zhejiang cuisine Babao tofu

Eight traditional cuisines in China and their representative cuisines

First, Shandong cuisine

1. Features:

It tastes salty and fresh. Pay attention to the excellent quality of raw materials, fresh salt, fresh soup, salty and pure seasoning, and highlight the original flavor. Salty, exquisite cooking, good at making soup and seafood.

2. Daimai famous dishes:

Qilu flavor: sweet and sour carp, kung pao chicken (Shandong), Jiuzhuan large intestine, crispy soup, milk soup and cattail.

Jiaodong flavor: minced sea cucumber, crispy chicken, home-made knife-sliced fish, Laoshan mushroom stewed chicken, abalone with original shell, and hot and sour fish.

Confucian flavor: Yipin Shoutao, Emerald Shrimp Ring, Dried Bamboo Shoots, Fried Chicken vermicelli, Bird's Nest, Baked Brand.

Medicinal food flavor: Suzhou-made meat, Suzhou-made elbow, chrysanthemum chicken soup, chrysanthemum stewed chicken shreds.

Second, Sichuan cuisine

1. Features:

Spicy taste, diverse dishes, fresh and mellow taste. Make good use of spicy condiments (fish flavor, spicy, pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy).

2. Representative dishes:

Shanghe Gang: Husband and wife's lung slices, ants on the tree, white meat with garlic paste, hibiscus chicken slices, crispy meat slices, white bean curd, boiled white (salted boiled white, sweet boiled white) and fish-flavored series (shredded pork, eggplant).

Xiaohe Gang: Fire Whip Beef, Cold Rabbit, Cold Beef, Diving Fish, Fresh Rabbit, Fresh Pepper Rabbit, Niufo Roasted Elbow, Suobian Fish Hotpot, Hejiang Grilled Fish, and Time-honored Duck.

Xiahebang: Boiled pork slices, boiled fish, pickled fish, Maoxuewang, Deng Ying beef, saliva chicken, stewed series of dried vegetables, Chili snail, watercress shrimp, spicy shellfish.

Third, Cantonese cuisine.

1. Features:

It tastes delicious. Fine selection of materials, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature just right.

2. Representative dishes:

Guangfu flavor: white-cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey, crispy barbecue, stewed lobster in soup, steamed East Star Spot.

Chaoshan flavor: Chaozhou bittern platter, Chaoshan beef hotpot, bittern pork knuckle, bittern goose liver, oyster sauce, Chaozhou cold salad, hibiscus shrimp, beef with sand tea and Chaozhou beef balls.

Hakka flavor: Hakka stuffed tofu, braised pork with plum vegetables, brine chicken, pork belly wrapped in chicken, potted vegetables, stuffed bitter gourd, meat pie with plum vegetables, salty noodles, Hakka stew soup and three cups of duck.

Fourth, Jiangsu cuisine

1. Features:

The taste is light. Strict materials, pay attention to color matching, pay attention to modeling, four seasons are different. Cooking is famous for stewing, stewing and stewing, and it pays attention to mixing soup, keeping the original flavor and taste peaceful.

2. Daimai famous dishes:

Jinling flavor: salted duck, duck blood vermicelli soup, Ren Mei liver, stewed chicken breast, anchovies and Jinling meatballs.

Huaiyang flavor: stewed crab powder lion's head, boiled dried silk, three-piece set of duck, Si Wen tofu, Yangzhou fried rice.

Xu Hai flavor: Tibetan fish beside sheep, Farewell My Concubine, Pei Gong dog meat, Pengcheng fish balls, diguo chicken, etc.

Southern Jiangsu flavor: stewed chicken with mushrooms, goo goo meat, Sweet and Sour Mandarin Fish, lung soup, snail shrimp and oil eel paste.

Third, Fujian cuisine

1. Features:

It tastes delicious. Especially good at "fragrance" and "taste", fresh and mellow in style, fragrant but not greasy. Three characteristics, one is good at seasoning red grain, the other is good at making soup, and the third is good at using sweet and sour.

2. Daimai famous dishes:

Mindong flavor: Buddha jumps over the wall, chicken soup jellyfish, light lobster sauce and spiral slices, litchi meat and drunken chicken.

Minnan flavor: sweet-scented osmanthus clam meat, braised river eel, East Wall Dragon Ball, steamed bamboo shoot bass, fried red sturgeon.

Western Fujian flavor: original Hejiang, golden shrimp balls, salt and pepper prawns, chrysanthemum cabbage and towel gourd.

Northern Fujian: Bagua Banquet, Wengong Cuisine, Man Ting Banquet, Snake Banquet, Tea Banquet, Rabbit Rinse, Goose Smoked, Dragon and Phoenix Soup.

Fourth, Zhejiang cuisine.

1. Features:

The taste is light. The dishes are exquisite, elegant, delicious, tender, crisp and refreshing. Seasoned with fragrant grains and yellow wine. Rich in cooking skills, especially in cooking seafood rivers.

2. Daimai famous dishes

Hangzhou cuisine: West Lake vinegar fish, Dongpo pork, Longjing shrimp, dried bamboo shoots and old duck pot, eight-treasure tofu, shredded chicken with chrysanthemum, etc.

Ningbo cuisine: rock sugar soft-shelled turtle, pot-cooked eel, rotten leather bag yellow croaker, small roasted moss, fried golden rooster and red paste crab.

Wenzhou cuisine: three-silk fish, raw crab, Huaixi muscovy duck, fragrant eel, Rui 'an mutton and Yongqiang mud garlic jelly.

Jinhua cuisine: honey-baked, roasted duck, Jinhua pot, ham slices, Jinhua meatballs and Wu.

Five, Hunan cuisine

1. Features:

The taste is mainly spicy and there are many varieties. The color is bright, thick and practical; Spicy, fragrant, fresh, soft and tender. Pay attention to the collocation of raw materials and the mutual penetration of tastes.

2. Representative dishes:

Xiangjiang cuisine: Donganzi chicken, Anzu shark's fin, steamed bacon, whole duck cake, spicy chicken, turtle mutton soup, Jishou sour meat, Wuyuan fairy chicken.

Dongting cuisine: Dongting Lake whitebait, Dongting Lake preserved duck strips, Baling whole fish mat, butterfly crossing the sea, Junshan silver needle chicken slices, Dongting Lake spicy fish larvae, Dongting Lake grilled fish.

Xiangxi cuisine: Camus sour fish, Xiangxi bacon, Miaojia she rice, secret cauldron chicken, fried peasant bacon, fried bamboo shoots with leeks, hand-torn bamboo shoots in a griddle, blood-raked duck and Xiangxi rice noodles.

Sixth, Anhui cuisine.

1. Features:

The taste is mainly spicy. Good at burning, stewing and steaming, less explosion and frying, heavy oil, heavy color and heavy fire work. The most typical features of Huizhou school are sneaking, stewing and smoking.

2. Representative dishes:

Riverside dishes: fried chicken with fragrant sand, raw smoked chicken, eight hammers, Maofeng smoked fish, roasted fish, crab-yellow shrimp cup.

Vegetables along the Huaihe River: Kirin mandarin fish, pearl crispy abalone, colorful shrimps, dried scallops with fresh milk, grapevine fish, braised sheep's feet, shredded mutton with moss, hydrangea mutton and fried prawns.

Southern Anhui cuisine: stewed turtle with ham, stewed pigeon with Huangshan Mountain, steamed stone pot chicken, pickled fresh mandarin fish, mushroom box, tiger skin tofu, dried roasted meat, steamed eagle turtle, stewed snail duck and waxberry balls.