Shandong cuisine (Shandong cuisine)
Shandong cuisine is one of the most influential and popular cuisines in China. Shandong is the abbreviation of Shandong Province and one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River, it has a mild climate, mountains and rivers, rivers and lakes, and rich natural resources. At present, its grain output ranks third in China, with many kinds of vegetables and excellent quality, and it is an important vegetable producing area in China.
Sichuan cuisine (Sichuan cuisine)
Sichuan cuisine is a kind of flavor cuisine with an early development, and its birthplace gave birth to the ancient Bashu culture in China. According to China ancient books, as early as 2000 years ago, there were spices such as brine, rock salt, pepper, ginger, etc. Among the unearthed cultural relics, we can see all kinds of bronze and ceramic utensils, which shows that its cooking technology was formed earlier.
Cantonese cuisine (Cantonese cuisine)
Cantonese cuisine is the local flavor of Guangdong, mainly composed of Guangzhou, Chaozhou and Dongjiang. As the representative of Guangzhou flavor, Cantonese cuisine has a unique southern flavor, which is famous for its unique materials, exquisite ingredients and flexible cooking according to diners' preferences. Cantonese cuisine originated in the southern coastal area of China, which is located in the subtropical zone, near the South China Sea, with evergreen seasons, rich products, various delicacies, fresh fruits and vegetables, and different seasons. At the same time, it is also an important port for trade with overseas countries, and the relatively developed economy has also promoted the development of food culture.
Fujian cuisine (Fujian cuisine)
Fujian cuisine is the abbreviation of Fujian cuisine, which originated in Minhou County, Fujian Province and developed from the cuisines represented by Fuzhou, Quanzhou and Xiamen. Due to the geographical location of Fujian, the north is mountainous and the south is near the sea. The mountainous areas are rich in rare game such as mushrooms, bamboo shoots, tremella, lotus seeds and stone scales, river eels and turtles. The long shallow beach is rich in all kinds of seafood, so Fujian cuisine uses seafood as raw material to cook all kinds of dishes. It is characterized by beautiful color and fresh taste.
Su Cai Su Cai (Jiangsu Cai)
Jiangsu cuisine is the local flavor of Jiangsu. Jiangsu is located in the lower reaches of the Yangtze River, where the Huaihe River flows. Developed water system, convenient transportation, rich economy, complete varieties of seasonal vegetables and rivers, and rich food resources. Commonly known as the "land of fish and rice", it has been a place where famous chefs gather since ancient times. The first professional chef named after the chef's surname in China classics and the first city named after the chef's surname are all from Jiangsu. Some special dishes have been circulated for a long time and were provided to the emperors of feudal dynasties long ago.
Zhejiang cuisine (Zhejiang cuisine)
Zhejiang cuisine is Zhejiang cuisine. Zhejiang is adjacent to the sea in the east. There is a famous Zhoushan fishing ground, which is rich in seafood. There is a basin in the middle, which is rich in vegetables and rice. Jinhua ham, Hangzhou Longjing tea and Shaoxing wine, which are famous at home and abroad, are all indispensable excellent raw materials in cooking.
Hunan cuisine Hunan cuisine (Hunan