May I ask which are the four major Chinese cuisines?

The earliest four major cuisines are summarized as four major cuisines - Lu, Su, Yue and Sichuan. Each of these cuisines has its own unique culinary techniques and unique flavors.

1, Lu Cuisine (Shandong Cuisine)

As the first of the four major cuisines, it is a cuisine with a long history and the greatest influence in the north of China. Its main features are: mellow seasoning, savory taste, with fresh and crispy characteristics. Cooking techniques to explode, steak technique unique and expertise, quite distinctive is the good use of sauce, onions, garlic seasoning and broth, milk soup to enhance the freshness.

Representative dishes are: sweet and sour carp, Texas grilled chicken, oil explosion double crisp, steamed Gaji fish, bird's nest four pieces.

2, Su Cuisine (Huaiyang Cuisine)

Jiangsu is known as the "land of fish and rice", the year-round aquatic animals and vegetables for the development of culinary technology provides superior material conditions. Its main features: a wide range of materials, mainly rivers, lakes and seas; knife work, cooking methods, good at stewing, simmering, simmering, warming; the pursuit of the flavor, fresh and calm, adaptability; dishes elegant style, shape and quality are beautiful.

Representative dishes: squirrel Mandarin fish, Biluo shrimp, chicken, Lake Taihu silver fish, three sets of duck, salt water duck, the king of the Farewell to God, goat side of the hidden fish, and so on.

3, Cantonese cuisine

Because Guangzhou is located in the Pearl River Delta, land and water transportation in all directions, is one of the earliest foreign trade ports in China, coupled with the long-term economic and cultural exchanges with the West, more to promote the development of Cantonese cuisine.

Cantonese cuisine is civilized by a wide range of strange and varied ingredients and novel and strange dishes. Guangdong has expertise in cooking fish, shrimp, livestock and game, especially in the production of "snake". At the same time, Guangdong is subtropical, the weather is hot, so the taste is light, heavy soup dishes.

Representative dishes: crispy suckling pig, chicken, taro buckle meat, stewed worms, colorful snake, Dongjiang salt-baked chicken.

4, Sichuan cuisine

Originally from the ancient state of Ba and Shu, from the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the center of Sichuan's political, economic and cultural center, so that the Sichuan cuisine continues to develop, and there is "food in China, taste in Sichuan" said.

It has a wide range of ingredients, diverse flavors, and a wide range of adaptable dishes. In particular, it is known for its variety of flavors and ingenious changes. Sichuan cuisine flavoring with three peppers (chili, peppercorns, pepper) and fresh ginger, bean paste, etc., with different ratios, delineated the spicy, hot and sour, pepper, sesame sauce, garlic, mustard, red oil, sweet and sour, fish, strange flavor, etc. Various types of flavors, with a "dish a pattern" "a hundred dishes a hundred flavors "a special flavor.

Representative famous dishes are: shredded pork with fish, Kung Pao chicken, husband and wife lung slices, Mapo tofu, spicy chicken, strange chicken, boiled fish, lampshade beef and so on.