Cantonese cuisine
One of the four major cuisines in China, including Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, represented by Guangzhou cuisine. Cantonese cuisine is a wide selection of ingredients, strange and mixed, hehe, seafood is a treasure in food, birds, rat snakes, insects are all delicacies. The selection of dishes also pays attention to freshness, smoothness and tenderness, light summer and autumn, and rich winter and spring. In addition to paying attention to the freshness of raw materials and fresh cooking, it also pays attention to keeping raw materials fresh on the fire. Cantonese cuisine has unique seasonings, commonly known as oyster sauce, juice, fish sauce, bead oil, sweet and sour sauce, western juice and so on. The cooking method is unique, including pot, brew, "round" and so on. Representative dishes of Cantonese cuisine are: Three Snakes Dragon tiger club, dragon tiger phoenix snake soup, oil-wrapped fresh shrimp, eight treasures fresh lotus eight treasure cup, oyster sauce fresh mushrooms, wa palm mountain rui, crispy suckling pig and so on.
Lu cuisine
Also known as Shandong cuisine, it is one of the four major cuisines in China. Lu cuisine is widely used in materials, fine selection of ingredients, pay attention to fullness and affordability, comprehensive cooking methods, proficient in making soups, and good at seasoning with green onions. Lu cuisine has a unique feature in cooking seafood, especially the cooking of sea treasures and small seafood, which is a must. Representatives include: roasted sea cucumber with green onion, braised mullet egg, crab yellow shark fin, Texas grilled chicken, milk soup walnut meat and so on.
Sichuan cuisine
Also known as Sichuan cuisine, it is one of the four major cuisines in China. It is famous overseas for its spicy taste, and has the reputation of "eating in China, taste in Sichuan". Sichuan cuisine is carefully selected, and the ingredients are fine, the cooking is exquisite, the seasoning is diverse, especially the taste is diverse, and it is known as a hundred dishes and a hundred flavors. Common flavor types are fish flavor, five-spice, strange taste, spicy taste, and sour and spicy taste. Famous dishes are: shredded fish, kung pao chicken, ichipota bear paw, strange chicken nuggets, mapo tofu, dry roasted rock carp and so on.
Huaiyang cuisine
Huaiyang cuisine is the essence of dishes from Yangzhou, Zhenjiang, Huai'an and other places in Jiangnan water towns, and is a representative flavor of Jiangsu cuisine. Huaiyang cuisine selection of materials pay attention to fresh and tender; fine production, pay attention to knife work; seasoning light taste, emphasize the original taste, pay attention to the soup, fresh flavor; bright colors, refreshing and pleasing to the eye; beautiful shape, chic and novel, vivid and realistic. Famous dishes include: chicken called Huazi, sweet and sour mandarin fish, hibiscus chicken slices, brine duck, stewed crab powder lion's head, steamed anchovies and so on.
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