1. Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, and Shandong cuisine

2. Characteristics of Sichuan cuisine: Sichuan cuisine may be the most widely spread Chinese cuisine in the world today. As high as the Tibetan Plateau, the roof of the world, and as far away as Chinatown on the other side of the ocean, wherever there are Chinese people, there is a Sichuan restaurant. The unique basin environment has created the passion and desire of the Bashu people for the outside world, and has also created a famous Chinese cuisine. Authentic Sichuan cuisine is represented by Chengdu and Chongqing, and also includes local cuisines such as Leshan, Jiangjin, Zigong, and Hezhou.

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* Representative dishes: "Shredded Pork with Fish Flavor", "Dry-roasted Shark's Fin", "Kung Pao Chicken", "Yellow Braised Eel", "Ma Po Tofu", etc.

Characteristics of Cantonese cuisine: The origin of Cantonese cuisine can be traced back to the Qin Dynasty. During the Southern Song Dynasty, the imperial chefs followed the imperial chef to Yangcheng, and Cantonese cuisine developed rapidly. After the Opium War, Guangzhou became one of the first treaty ports with frequent foreign exchanges, and Cantonese cuisine absorbed some of the specialties of Western food.

At the same time, Cantonese cuisine itself has also gone abroad. Now, there are thousands of Cantonese restaurants in New York alone. With its unique flavor of bold, bold, complex and light, Cantonese cuisine has become a famous Chinese delicacy at home and abroad. Geographically speaking, Cantonese cuisine is gradually formed as represented by the cuisine of Guangzhou, Chaozhou and Dongjiang. Cantonese cuisine in a broad sense also includes Guangxi, Hainan, Taiwan and other places.

* Raw materials: Harvest widely and pursue freshness. It is especially famous for cooking snakes, raccoons, cats, dogs, monkeys, rats and other wild animals.

sour, sweet, bitter, salty, spicy, umami).

* Cooking skills: good at frying, deep-frying, braising, stewing, stir-frying, etc., with rich colors.

* Famous dishes: "Three Snakes, Dragons, Tigers and Phoenixes", "Roast Suckling Pig", "Oyster Sauce Beef", "Old Meat", "Winter Melon Cup", "Dry Pan-fried Prawns", " Cantonese Roast Goose" etc.

Jiangsu cuisine is represented by the four major cuisines of Suzhou, Yangzhou, Nanjing and Zhenjiang. Its characteristics are thick but light, fresh and crispy, the original soup is thick but not greasy, the taste is mild, salty and sweet. Its cooking skills are famous for being good at stewing, braising, roasting, simmering and stir-frying. When cooking, we use rigorous ingredients, pay attention to color matching, and pay attention to the shape. The four seasons are different. Suzhou cuisine is sweet in taste and harmonious in color; Yangzhou cuisine is light and delicious, with outstanding main ingredients, fine knife skills, and mellow flavor; Nanjing and Zhenjiang cuisine are mild in taste, exquisite and delicate, and their duck dishes are especially famous. Famous dishes include "fire recipe in clear soup", "duck-wrapped shark's fin", "squirrel mandarin fish", "watermelon chicken", "salted duck", etc.

Characteristics of Shandong cuisine: Shandong cuisine is a model of "Northern food". It originated from Shandong, which was known as the land of Qilu in ancient times. It is older than Cantonese cuisine. Its history can be traced back to the famous dietary saying of Confucius, the great Confucian master during the Spring and Autumn Period and the Warring States Period, about "you will never tire of fine food, you will never tire of fine meat, you will not eat it if you don't have enough sauce, and you will not eat it from time to time." During the Ming and Qing dynasties, Shandong cuisine has become the mainstay of palace meals and has a great influence on the dietary structure and characteristics of Beijing, Tianjin and Northeast China. Today's Shandong cuisine mainly consists of local flavors from Jinan and Jiaodong. The dishes are generous, simple and adaptable.

* Selection of ingredients: Shandong cuisine mostly chooses seafood, animal offal, livestock, poultry and vegetables as raw materials, and is especially good at processing animal offal. He has fine knife skills and pays attention to the color and image of the dishes.

* Taste: The two branches of Shandong cuisine have different tastes. Among them, Jinan cuisine has a strong flavor and is seasoned with onion and garlic sauce. The food is clear, fresh, crisp, tender, pure, and has a long-lasting taste;

>Jiaodong is adjacent to the sea and is famous for cooking seafood, especially for sea food. The preparation of rare delicacies and small seafood is excellent. Its taste is light and strives to be delicious.

The milk soup is made fresh. The former is clear and pure in color, while the latter is stewed for a long time, rich in color and rich in nutrients.

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