What are the representative dishes of the four major cuisines?

The four major cuisines and their representative dishes are as follows:

1, Sichuan cuisine, or Sichuan cuisine for short.?

Features: It is characterized by spicy, fish flavor, homemade, strange flavor, sour and spicy, pepper, vinegar and pepper.

Representative dishes: shredded pork with fish flavor, mapo tofu, kung pao chicken, camphor tea duck, etc.?

2, Guangdong cuisine, referred to as Cantonese cuisine.?

Features: It is mainly characterized by a wide selection of ingredients, freshness, tenderness, crispness, smoothness and thickness. It is mainly composed of Cantonese cuisine, Chaozhou cuisine and Dongjiang cuisine.?

Representative dishes: Dragon and Tiger Tiger, Crispy Suckling Pig, Goulash, Stir-fried Fresh Milk in Daliang, Stewed Abalone and Shark's Fin in Teochew Fire Cylinder, Beef Tenderloin in Oyster Sauce, Winter Melon Cup, and Man Cheong Chicken, etc.?

3. Shandong cuisine, or Lu cuisine for short.?

Features: fine selection of ingredients, delicate knife skills, focus on affordability, colorful, good use of green onions and ginger.?

Representative dishes: sweet and sour fish, pot-broiled elbow, onion-exploded mutton, green onion grilled sea cucumber, pot collapse tofu, braised conch, fried oyster shells, and so on.

4, Jiangsu cuisine, referred to as Su cuisine. Composed of Huaiyang Cuisine, Suzhou Cuisine, Nanjing Cuisine and so on.

Features: fine production, according to the material, the four seasons are different, thick but not greasy, taste fresh, pay attention to modeling.

Representative dishes: roasted square, Huaiyang lion's head, squawking chicken, fire-roasted Ma'anqiao, squirrel and gui fish, salt-water duck and so on.

The four major cuisines

{1}The cuisine, also known as gang cuisines, refers to the cuisine genre of the Chinese diet that has evolved over a long period of time into a self-contained system with distinctive local flavor characteristics and is socially recognized in terms of the selection of ingredients, cutting, cooking and other techniques. The cuisine of Chinese food culture refers to a set of self-contained cooking techniques and flavors that have evolved over a long period of time in a certain region due to the differences in climate, geography, history, material resources and dietary customs, and are recognized as local dishes throughout the country.

{2}Chinese people are good at cooking, as early as the Spring and Autumn and Warring States period, China's food culture in the north and south of the flavor of the dishes showed differences. By the time of the Tang and Song dynasties, the southern and northern cuisines had formed their own systems. In the early Qing Dynasty, Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, and Huaiyang Cuisine became the most influential local cuisines at that time, and were called the four major cuisines.

{3}People in different regions have developed different local flavors by using cooking methods such as stir-frying, broiling, pan-frying, boiling, steaming, roasting and cold mixing.

{4}China is a big country of catering culture, for a long time in a certain area due to the geographical environment, climate and products, cultural traditions and ethnic customs and other factors, the formation of a certain degree of kinship inheritance relationship, dishes with similar flavors, high visibility, and for some of the masses of the local flavor of the famous genre known as the cuisine. Among them, Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine and Huaiyang Cuisine for the traditional "four major cuisines", plus Zhejiang Cuisine, Fujian Cuisine, Hui Cuisine, Hunan Cuisine is known as "eight major cuisines".