2. Features of Sichuan cuisine: Sichuan cuisine is probably the most widely spread China cuisine in the world today. As far away as the Qinghai-Tibet Plateau, the roof of the world and Chinatown on the other side of the ocean, as long as it is convenient for China people, there must be a Sichuan restaurant. The unique basin environment has created Bashu people's passion and desire for the outside world, and also made a number of fiery China famous dishes. Authentic Sichuan cuisine is represented by Chengdu and Chongqing, and also includes local cuisines such as Leshan, Jiangjin, Zigong and Hezhou.
* Material selection: Sichuan cuisine pays attention to material selection. The main raw materials are delicacies, fresh seafood, wild vegetables and livestock. It pays attention to specifications, with clear priorities for side dishes and bright and harmonious colors.
* Taste: Sichuan food is rich in flavor and heavy in oil. It is famous for its sour, hemp and spicy taste, and seasoning can not be separated from three peppers (pepper, pepper and pepper).
* Cooking techniques: mainly roasting, roasting, dry-frying and steaming, with strong juice and strong flavor. It is good at comprehensively using various seasonings to form various compound flavors, so it enjoys the reputation of "a dish is tasted blindly and everything is delicious".
* Representative dishes: shredded pork with fish flavor, dried shark's fin, kung pao chicken, braised eel, Mapo tofu, etc.
Features of Cantonese cuisine: The ancient Cantonese cuisine can be traced back to the Qin Dynasty. In the Southern Song Dynasty, Cantonese cuisine developed rapidly because the chef went to Yangcheng. After the Opium War, Guangzhou, as one of the earliest foreign trade ports, had frequent foreign exchanges, and Cantonese cuisine absorbed some characteristics 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. Cantonese cuisine, with its unique charm of freedom, novelty, complexity and lightness, has become a famous China cuisine at home and abroad. Geographically, Cantonese cuisine represented by Guangzhou, Chaozhou and Dongjiang has gradually taken shape. Cantonese cuisine in a broad sense also includes Guangxi, Hainan and Taiwan Province provinces.
* Raw materials: widely collected and vigorously pursued, especially famous for cooking wild animals such as snakes, raccoons, cats, dogs, monkeys and rats.
* Taste: fresh, tender, cool, smooth, light and crisp, light in summer and autumn, slightly mellow in winter, with five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh).
* Cooking skills: good at frying, frying, stewing, stewing and frying. , strong colors.
Famous dishes: Three Snakes, Dragon Tiger and Phoenix Club, Roasted Suckling Pig, Beef in Oyster Sauce, Old Meat, Winter Melon Cup, Dry Fried Prawns, Guangdong Roasted Goose, etc.
Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by thick and light, fresh, crisp and rotten, thick and not greasy in raw juice and soup, mild in taste and sweet in salty. His cooking skills are good at stewing, stewing, burning, simmering and frying. When cooking, the materials are rigorous, and the color matching and modeling are emphasized. The four seasons are different. Suzhou cuisine tastes sweet and harmonious; Yangzhou cuisine is light and palatable, with prominent main ingredients, fine knife work and mellow taste; The dishes in Nanjing and Zhenjiang are delicious and mellow, especially the roast duck. Famous dishes include clear soup with fire, shark's fin duck, sweet and sour mandarin fish, watermelon chicken and salted duck.
Characteristics of Shandong cuisine: Shandong cuisine is a model of "northern cuisine", which originated in Shandong, the ancient place of Qilu, and is older than Cantonese cuisine. Its history can be traced back to the famous saying of Confucius, the master of Confucianism in the Spring and Autumn Period and the Warring States Period, "You can't be tired of fine food, fresh food, and you can't eat it in sauce or in season". During the Ming and Qing Dynasties, Shandong cuisine became the main body of court meals, which had a great influence on the diet structure and characteristics of Beijing, Tianjin and Northeast China. Today, Shandong cuisine is mainly composed of the local flavors of Jinan and Jiaodong. The dishes are generous, simple and adaptable.
* Material selection: Seafood, animal offal, livestock, poultry and vegetables are the main raw materials of Shandong cuisine, especially the processing skills of animal offal. Fine knife work, pay attention to the color and image of the dishes.
* Taste: The two branches of Shandong cuisine have different tastes. Among them, jinan cuisine is rich in flavor, and likes to season with onion and garlic sauce. The food entrance pays attention to clear, fresh, crisp, tender and pure, and the taste is lasting;
& gt Jiaodong, which faces the sea, is famous for cooking seafood, especially seafood and little seafood cooking. Its taste is light, try to be delicious.
* Cooking skills: Shandong cuisine is fried, roasted, fried, roasted, shredded and honey juice, and many methods are used, such as scallion roasting, scallion frying, garlic frying and garlic mashing. At the same time, clear soup and milk soup are also used to adjust freshness. The former is pure in color, while the latter is stewed for a long time, with rich color and rich nutrition.
Famous dishes: crispy soup, braised conch, roasted prawn, Jiuzhuan large intestine, sweet and sour Yellow River carp, clear soup bird's nest, roasted oyster locust, etc.