Chinese cuisine is renowned for its many flavours, some of which are popular in other parts of the world. The four major cuisines are Cantonese, Lu, Su and Sichuan.
Cantonese cuisine, taste clear, light, crisp, fresh, rare, habitually use birds of prey to cook dishes, full of creativity. Basic cooking methods include roasting, sautéing, sautéing, frying, roasting, stewing and steaming.
Shandong cuisine, referred to as Lu cuisine, has a light taste and is not greasy, and is characterized by its aroma, freshness, crispness and softness. Pay attention to the soup, the clear soup is clear and new, and the oil soup has a thick appearance and a strong taste. It is mainly fried, grilled, fried and stir-fried, especially for cooking seafood. One of the most famous dishes is sweet and sour carp, which must be fished from the Yellow River.
Jiangsu cuisine is light, fresh, sweet and elegant, with aquatic products as the main raw materials, focusing on the umami taste of raw materials. Its carving techniques are very exquisite, of which melon carving is particularly famous. Cooking techniques are stewing, roasting, roasting, simmering, etc. Typical Jiangsu dishes include Jinling plate duck (the most famous dish in Nanjing) and stewed crab powder lion's head (pork balls sprinkled with crab shell powder, the flavor is strong and dissolved).
Sichuan cuisine is known for its spicy, sour and hemp flavors, and the flavor of sichuan pepper and chaotian pepper is unique. One dish and one taste, one hundred dishes and hundreds of flavors, well-known. Cooking methods include roasting, sautéing and steaming. Popular Sichuan dishes such as Bao Po Tofu, Kung Pao Chicken and so on.