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China has eight major cuisines: Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine. The cuisines in different places have their own characteristics.

Cantonese cuisine: brine chicken.

Baked chicken with salt is a famous Hakka dish, which has been deeply loved by people at home and abroad since ancient times. Soft and tender, fragrant and delicious, it has the function of warming up. Originated in Dongjiang, Guangdong.

Its appearance is clear, the chicken is fragrant and mellow, fragrant but not greasy, smooth and tender, suitable for all ages. Regular consumption has the effects of cooling blood, moistening dryness, tonifying kidney, relaxing bowels and warming spleen and stomach. Because of the perfect combination of these techniques and ingredients, the salted chicken is not only unique in taste, but also rich in nutrition, memorable and unforgettable.

Representative dishes from all over the country

Guangxi Cuisine: Lemon Duck

Lemon duck is a special dish in Wuming, Nanning, Guangxi.

Lemon duck is sour and spicy, with a strong taste. The first bite felt strong, and the second bite couldn't stop. Duck is crispy and fleshy.

Lemon duck is not soft, greasy or shy, and has a special lemon flavor. The sour and spicy taste of lemon duck is not only the credit of lemon, but also the sour pepper, sour mustard head, sour ginger, garlic paste and so on. Add salt, lemon and perilla before taking out. Seeds should be removed before the salted lemon is put in, otherwise it will be bitter and the fragrance will evaporate if it is cooked for a long time.

Representative dishes from all over the country

Hu' nan cuisine: fish head with chopped pepper

Fish head with chopped pepper belongs to Hunan cuisine and is a famous dish in Xiangtan. It combines the "umami" of fish head and the "spicy" of chopped pepper, and has a unique flavor. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.

Hubei cuisine: ribs lotus root soup.

First, blanch the chopped ribs in boiling water and take them out to dry. Stir-fry the ribs in oil in a wok, then put them in a crock, add some warm water, boil and add salt. In addition, peel the old lotus root, remove the knots and wash it, and cut it into irregular prisms. Add a little salt and mix raw. When the ribs are cooked to half maturity, pour the processed lotus root into the pot, stir and continue to boil, add salt appropriately until the ribs are rotten with lotus root powder, and sprinkle some chopped green onion and pepper when putting them into the soup bowl. It is characterized by rotten meat and delicious soup.

Representative dishes from all over the country

Shandong cuisine: crab yellow sea cucumber

Grilled sea cucumber with onion is a famous dish in the north, which was introduced from Shandong. The sea cucumber is fresh, tender and smooth, with a fragrant onion and no juice after eating. It is one of the "eight treasures of ancient and modern times". Onion is mellow and nutritious, nourishing the lungs and kidneys.

Representative dishes from all over the country

Henan cuisine: grilled fish noodles

Fried noodles with sweet and sour fish is a famous traditional dish in Kaifeng. It is made of sweet and sour fried fish and baked noodles. Sweet and sour fried fish has a long history. According to "Tokyo Dream Record", it was popular in the Tokyo market in the Northern Song Dynasty and was called vinegar fish. It takes carp as the top grade raw material and is carefully made through many processes. The color is bright, soft and tender, fresh and fragrant, sweet and sour, slightly salty in acid and tender as tofu, but the fish body is intact. It's really good in color, smell and taste.

Jiangxi Cuisine: Pan Yang Hu Fei Fish Head

Poyang Lake Fat Fish Head, a branch of Xunyang cuisine in Jiangxi Province, is a famous dish in Jiujiang City, Jiangxi Province. Because it is "fresh, spicy, slightly sour, fat, tender, delicious and nutritious", the main ingredient, Fat Fish Head, is produced in Poyang Lake, the largest freshwater lake in China and the mother lake of Jiangxi people, and ranks first among the "Top Ten Gancai" because of its extremely strong Jiangxi flavor.

Representative dishes from all over the country

Fujian cuisine: Buddha jumps over the wall

There are as many as 18 kinds of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark fin, scallop, fish lip, gelatin, razor clam, ham, pork belly, sheep elbow, sheep toe, tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushrooms, bamboo shoots and so on. The production process is very complicated: first, stir-fry, fry, boil and fry 18 kinds of raw materials to make dishes with their own characteristics, then stack them in a big Shaoxing wine jar layer by layer, and inject a proper amount of Shang Tang and Shaoxing wine to make the soup, wine and vegetables fully integrated, and then seal the jar mouth with lotus leaves and heat it on the fire. The use of fire is also very particular. Be sure to choose heavy smokeless white charcoal. Boil it with high fire first, and then simmer it for five or six hours with low fire. This is the end of the story.

Representative dishes from all over the country

Anhui cuisine: pickled fresh mandarin fish.

Fresh mandarin fish marinated in light salt water is the main material, supplemented by pork belly and bamboo shoots. The meat imported after Laicheng is tender, white and delicious, which is a famous traditional flavor in Huizhou.

Zhejiang cuisine: steamed pork with lotus leaf powder

"Steamed pork with lotus leaf powder" is a famous specialty dish in Hangzhou, which is very famous. In the late Qing Dynasty, it was said that its name was related to the "Quyuan Wind Lotus" in the "Ten Scenes of West Lake". It was steamed with fresh lotus leaves from Hangzhou at that time, wrapped in fried fragrant rice flour and seasoned pork. Fragrant, fresh, fat, soft, waxy, not greasy, very suitable for summer appetite.

Representative dishes from all over the country

Jiangsu cuisine: stewed lion's head

Braised lion's head is a dish that China often eats on holidays. It is also known as the Four Happiness Festival, which means it is auspicious.

This is a famous dish in Huaishang. The fat and thin meat is ruddy and shiny. With vegetables, it is bright in color and fragrant, which can arouse the appetite at a glance. Mellow meat and juice are irresistible top delicacies.

The lion's head should be soft and delicious, and it is best to chop the meat yourself. Another key point is to stew slowly in a container, and casserole is the best. One of the famous dishes of Professor Zhang Daqian, a master of Chinese painting, is "Braised Lion Head". Mr. Daqian's practice is that it is very lean meat, one-third of the fat meat, finely chopped and roughly chopped, the size should be like rice grains, and it should not be cut too finely, so that there is a gap between the meat to accommodate the juice.

Representative dishes from all over the country

Shanghai cuisine: Babao duck

"Babao Duck" is a famous dish in Shanghai hotels, but it is best cooked in Shanghai Chenghuangmiao Shanghai Old Hotel, so it is well-known by gourmets at home and abroad. It is made by cutting the duck back with bones, filling the ingredients, putting them in a big bowl, sealing them with cellophane and steaming. Duck meat is full and full, and the original juice is outstanding. When you come out of the cage, pour shrimp and green beans prepared with steamed duck original brine, and the house is full of fragrance.

Northeast cuisine (the same is true for black chicken): chicken stewed with mushrooms.

Stewed mushrooms with chicken is a famous dish in Northeast China, which is made of dried mushrooms, chicken and vermicelli.

It is best to choose wild hazel mushrooms and thin umbrellas to stew chicken, which can set off the delicious flavor of chicken to the greatest extent. It's really delicious. A few northeast cuisines can develop into one of the home-cooked dishes comparable to other high-grade cuisines.

Representative dishes from all over the country

Shanxi cuisine: greasy meat

"Oily meat" is one of the famous dishes in Shanxi. It was a famous official dish at first, then spread to Taiyuan and gradually spread in Shanxi. After the improvement of chefs in past dynasties, this dish has reached a relatively perfect level. Because Shanxi's "oily meat" has its own uniqueness from material selection to cutting, from pickling to cooking, especially in the use of seasonings, which clearly reflects the local flavor characteristics of Shanxi. Shanxi people are jealous, and they are very particular about cooking with vinegar. The method of using vinegar in this dish is an example.

The requirements of this dish are: golden and bright color, salty and fresh taste, vinegar fragrance, soft texture, transparent juice, not thin or thick, and slightly bright oil.