(1) Shanghe Gang

Shanghe Bang is also the Rong style cuisine with Chengdu and Leshan as the core, which is characterized by being close to the people and peaceful, rich in seasoning, relatively light in taste, and many traditional dishes. Rong Pai Sichuan cuisine emphasizes the fine and accurate use of materials, strictly based on the traditional classic recipes, its taste is mild, the fragrance is long, and at the same time, it concentrates on high-end dishes such as palace dishes and mansion dishes in Sichuan cuisine, which are usually quite allusive. Delicate and delicate, mostly traditional Sichuan cuisine that has been passed down for a long time, in the old days it has always been the official cuisine of the governor of Sichuan, and the Sichuan cuisine in the high-end banquet dishes in the general hotel is made with Chengdu Sichuan cuisine as the standard recipe.

The high-end boutique dishes in Sichuan cuisine are basically concentrated in Shanghe Bangrong faction, which is known as the king of Sichuan cuisine, and the high-end clear soup dishes created by celebrity chef Huang Jinglin in the imperial dining room of the Qing Palace are often used as a metaphor for the chef's highest level of cooking skills, "boiling water cabbage", which is the culmination of Chengdu Sichuan cuisine. The old Chengdu Mansion cuisine is also a representative of light and high-end dishes in Sichuan cuisine, the "Imperial Health Cuisine" of "one dish and one grid, one hundred dishes and one hundred flavors", and the representative dishes such as orange cordyceps duck, braised pork with mash, Liu Gongya fish and so on.

Famous dishes include boiling water cabbage, Qingcheng Mountain ginkgo stewed chicken, husband and wife lung slices, ants on the tree, garlic white meat, hibiscus chicken slices, pot pork slices, white oil tofu, roasted white (salty roasted white, sweet roasted white), fish flavor series (shredded meat, eggplant), catfish loach series (stone pot catfish loach), salt-fried meat, dry stir-fried eel slices, eel vermicelli, hot and sour duck blood, Dongpo elbow, Dongpo cuttlefish, steamed Jiangtuan, stilt beef, Xiba tofu, konjac series (snow konjac, konjac roast duck), strings of incense, cold pot fish, Jianyang mutton soup, dry roasted rock carp, Dry-roasted osmanthus fish, Yaanya fish full feast, etc.

Snacks from all over Sichuan are also often seen as part of Sichuan cuisine. Sichuan snacks are mainly based on Shanghe Gang snacks, with Sichuan West Bazi as the center, such as Sichuan kimchi series, cold powder series (northern Sichuan cold noodles, sad cold noodles), northern Sichuan rice noodles (such as Mianyang rice noodles, Mianzhu mutton noodles), sweet potato powder series (hot and sour noodles, fat intestine noodles), pot helmet series (braised pork pot helmet, lung slice pot helmet, etc.), bean curd series (spring water bean curd, Tan bean curd, beef Rd flower, steamed bean curd, ice drunk bean curd, hot and sour bean curd), pasta series (dandan noodles, spicy beef noodles), Qingcheng Mountain old bacon, Sichuan sausage, egg baked cake, Whitebait baked eggs, leaf rake, yellow rake, butting, three cannons, pickled pepper and phoenix feet, steamed vegetables, salted beef, cold pot skewers, salt-wrapped eggs, Leshan sweet duck/Pengshan sweet duck, weird chicken nuggets, bangbang chicken, Baiwei chicken, green pepper chicken, nine-flavor chicken, bowl chicken, salted duck, husband and wife lung slices, etc.

(2) The Little River Gang

Xiaohe Gang is also known as Yanbang cuisine, which is mainly based on Zigong and Neijiang, and its characteristics are atmospheric, weird, and high-end. The development of the salt industry in ancient times created this famous dish, so it is also called "salt gang cuisine" and "salt merchant cuisine", which is the "small river gang system" represented by the food flavor of Jinghe (Puxi River). The specialties of Zigong are: fire whip beef, cold rabbit, cold beef series, Fushun bean curd, diving fish, fresh pot rabbit, fresh pepper rabbit, beef Buddha baked elbow, pike fish hot pot and so on. Neijiang characteristics: Zizhong Qiuxi River catfish.

Yibin characteristics: Yibin Ran Noodles, Zhuhai Famous Dishes, Lizhuang White Meat, Ye'er Ba, Nixi Sesame Cake, Baixi Chao Cake, Rabbit Hot Pot. Luzhou special snacks: white cake, London cake, yellow cake, pig cake, Jiaosha pearl ball, Lianghe peach slices, Hejiang grilled fish, Jiang's braised cabbage, old duck, Zhu's miscellaneous sauce

Xiaohebang is also the birthplace of boiled beef, and there has been a way to eat boiled beef since ancient times. The boiling technique has been carried forward through the Xiahe Gang Sichuan cuisine pie, and has achieved a series of boiled high-quality Sichuan dishes such as boiled fish and boiled pork slices.

(3) Lower River Gang

Xiahe Gang is centered on Chongqing, Dazhou and Nanchong, and Xiahe Gang Sichuan cuisine is generous and rough, and is known for its rapid renovation of patterns, bold materials, and not sticking to materials. Chongqing Dazhou Nanchong Sichuan cuisine is based on traditional Sichuan Eastern cuisine.

Its representative works include sauerkraut fish, Mao Xuewang, saliva chicken, dried vegetable stew series (mostly dried cowpeas), boiled meat slices and boiled fish as the representative of the boiled series, spicy snails, bean shrimp, spicy shellfish and spicy fat sausage as the representative of the spicy series, spring chicken, roast chicken, taro chicken and beer duck as the representative of the dry roast series.

Cantonese

Cantonese cuisine is Cantonese cuisine, which originated in Lingnan. It is composed of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics. It is a cuisine that started late, but it has a far-reaching influence, most of the Chinese restaurants in the world are based on Cantonese cuisine, and Cantonese cuisine is as famous as French cuisine around the world, and Chinese food abroad is basically Cantonese cuisine. Therefore, many people believe that Cantonese cuisine is the representative cuisine of overseas China.

Cantonese

Cantonese cuisine integrates the characteristics of local flavors such as Nanhai, Panyu, Dongguan, Shunde, Xiangshan, Siyi, Bao'an, etc., as well as the strengths of Beijing, Suzhou, Huai, Hangzhou and other provincial cuisines as well as Western cuisine. Cantonese cuisine is based on the strengths of hundreds of schools, with a wide range of materials, rare materials, exquisite ingredients, good at innovation in imitation, and cooked according to the preferences of diners. The cooking techniques are varied and fickle, and the ingredients used are strange and extensive. In the cooking, it is mainly fried and exploded, and there are stew, frying, and roasting, pay attention to the light but not light, fresh but not vulgar, tender but not raw, oily but not greasy, there are "five flavors" (fragrant, loose, soft, fat, thick), "six flavors" (sour, sweet, bitter, spicy, salty, fresh) said. Strong seasonality, light in summer and autumn, rich in winter and spring.

Cantonese cuisine is characterized by a rich and delicate selection of ingredients and a light taste. Cantonese cuisine has many optional raw materials, so it is naturally fine. Cantonese cuisine pays attention to the seasonality of raw materials, and "don't eat it from time to time". Eat fish, there are "spring bream, autumn carp, summer three plough (anchovy) midwinter perch"; eat shrimp, "Qingming shrimp, the fattest"; eat vegetables to pick "seasonal vegetables", refers to seasonal vegetables, such as choy sum is "the sweetest cabbage from the north wind". In addition to selecting the best plumping period of raw materials, Cantonese cuisine also pays special attention to selecting the best parts of raw materials. The taste of Cantonese cuisine pays attention to "clear, fresh, tender, smooth, refreshing and fragrant", pursues the original taste and fresh taste of raw materials, and has a wide variety of condiments in Cantonese cuisine, covering sour, sweet, bitter, spicy, salty and fresh. However, only a small amount of ginger, shallots, and garlic are used as "ingredients", and less spicy ingredients such as chili peppers are used, and they will not be salty and sweet. This kind of pursuit of light, the pursuit of freshness, the pursuit of the characteristics of the original taste, not only in line with the climatic characteristics of Guangdong, but also in line with the requirements of modern nutrition, is a scientific food culture.

(1) Cantonese flavor

The range of Guangzhou cuisine includes the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, excellent skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature is just right. It is also compatible with many Western cuisine practices, and pays attention to the momentum and grade of the dish [7]. And it changes with the season, summer and autumn are more light, and winter and spring are more intense. The taste is clear, fresh, tender, refreshing, smooth and fragrant, and the seasoning is sour, sweet, bitter, spicy and salty. Guangzhou cuisine is the representative of Cantonese cuisine, and the folk have the reputation of "eating in Guangzhou"[8]

The representative varieties are: white-cut chicken, roast goose, roast suckling pig, braised pigeon, MZ barbecued pork, crispy roasted pork, baked lobster in soup, steamed East Star Grouper, Ayi abalone, abalone sauce buckle liao cucumber, boiled geoduck, salt and pepper shrimp, garlic bone, boiled shrimp, coconut milk rock sugar bird's nest, papaya stewed snow clams, dry fried beef river, Guangdong morning tea, old fire soup, Luohan Zhai, Guangzhou Wenchang chicken, claypot rice, bamboo lamb brisket pot, radish beef brisket pot, Cantonese roast stuffed duck, steamed pork ribs with soy sauce, pineapple grunt pork, oyster sauce lettuce, black bean sauce dace oil wheat cabbage, soup baby cabbage, Salted cabbage sum, fish curd, rose soy sauce chicken, double skin milk, etc.

(2) Chaoshan flavor

Teochew cuisine originated in the Chaoshan region (Chaozhou, Shantou, Jieyang, Shanwei)[9], and is the strength of Fujian and Guangdong. It is known for cooking seafood, and soups, vegetarian dishes, and beets are the most distinctive. The knife work is fine, and the taste is pure[7] . I like to use fish sauce, sand tea sauce, plum sauce, ginger wine and other condiments, there are more beets, more than 100 styles, all of which are coarse and fine, sweet and delicious. Another characteristic of Teochew cuisine is that it likes to put 12 kinds of dishes, the order of serving is the head and tail beets, and the second half of the table is salty dim sum.

Representative varieties include: Chaozhou brine platter, Chaoshan beef hot pot, brine pork knuckle, braised foie gras, oyster branding, Chaozhou cold, hibiscus shrimp, Shacha beef, Chaozhou beef balls, crystal buns, soybean sauce chicken, Huguo cuisine, assorted black stone ginseng, dry fried shrimp and dates, stir-fried thin shell, golden gourd stuffed taro paste, Chaoshan fish balls, Puning bean sauce chicken, Puning dried tofu, colorful frozen duck shreds, anti-sand taro, thick mushroom mustard greens, unicorn abalone slices, Chaoshan beef balls, etc. [10].

(3) Hakka flavor

Also known as Dongjiang flavor, Dongjiang cuisine originated in the Hakka inhabited areas in the Dongjiang area of Guangdong, the dishes mostly use meat, very few aquatic products, the main ingredients are prominent, pay attention to fragrant, heavy oil, salty taste, good at casserole dishes, and have a unique local flavor. [7]

The representative varieties are: Yannanfei Chatian Duck, Hakka Stuffed Tofu, Plum Vegetable Button Meat, Salt-baked Chicken, Pork Belly Wrapped Chicken, Poon Choi, Stuffed Bitter Gourd, Plum Vegetable Meatloaf, Pickled Noodles, Fried Pig Intestine, Hakka Stewed Pork Soup, Four Star Moon Looking, Taro Bun, Taro Dumplings, Three Cups of Duck, Dongjiang Dongpo Banquet, Dongjiang Dragon Clam, West Lake Tingyun, Dongjiang Crisp Pills, Babaowo Whole Duck, Crucian Carp Omelette, Scrambled Pig Intestine, etc.

Su cuisine

That is, Jiangsu cuisine. Jiangsu cuisine is generally known as "Su cuisine" in culinary academics, composed of Nanjing, Xuhai, Huaiyang and southern Jiangsu, which is the second largest cuisine in the palace, and the state banquet today is still dominated by Huaiyang cuisine.

Jiangsu cuisine pays attention to the selection of materials, fine knife work, sweet taste, exquisite shape and distinctive characteristics. Due to the humid climate in Jiangsu and Zhejiang and its proximity to the coast, sugar is often added to the dish to remove moisture. Jiangsu cuisine rarely puts chili peppers, because although eating chili peppers can remove moisture, it is easy to catch fire. Therefore, Jiangsu and Zhejiang cuisine is mainly sweet. The style of Su cuisine originated in Kaifeng in the Song Dynasty, and was brought in by the southward migration of the Song dynasty and gradually occupied a major position. Today's Kaifeng diet still has many similarities with Jiangsu, such as xiaolongbao, guiyu and so on. [11]

(1) Jinling flavor

Represented by Nanjing cuisine, it is mainly popular in the area centered on Nanjing and extending to Jiujiang, Jiangxi.

Jinling cuisine is good at stewing, stewing, forking, and roasting. Special attention is paid to the seven tastes and seven flavors: sour, sweet, bitter, spicy, salty, fragrant, smelly, fresh, rotten, crispy, tender, crispy, thick and fat. Nanjing cuisine is famous for its good duck dishes, and is known as "Jinling duck cuisine is the best in the world". The representative dishes of Jinling cuisine include Jinling duck, Jinling fresh, Jinling grass and so on.

Nanjing snacks are one of the four major snacks in China. Representatives include xiaolongbao, ramen, pancakes, scallion pancakes, tofu waterlogging, soup noodle dumplings, vegetable buns, ghee baked cakes, sweet bean paste buns, dried chicken noodles, spring rolls, baked cakes, beef soup, xiaolongbao dumplings, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, braised dried eggs, braised tea eggs, sugar porridge lotus root, etc.

(2) Huaiyang flavor

Represented by Yangzhou and Huai'an cuisine, it is mainly popular in the Grand Canal, south to Zhenjiang, north to Hongze Lake and Huaihe River, and east to coastal areas.

Huaiyang flavor selection is rigorous, pay attention to freshness, the main material is prominent, the knife work is fine, good at stewing, stewing, burning, baking, attaching importance to soup, pay attention to the original taste, and be good at modeling, melon and fruit carving lifelike. The taste is moderately salty, suitable for both north and south, and can be cooked "whole eel feast". Huaiyang fine point, beautiful shape, variety of taste, exquisite production, fresh and delicious, four seasons are different. Famous dishes include stewed crab roe lion's head, boiled dried shreds, three sets of duck, Wensi tofu, Yangzhou fried rice, Wenlou soup dumplings, braised silver carp head, grilled whole pig's head, crystal meat, etc.

(3) Xu Hai flavor

Represented by Xuzhou cuisine. It is popular in Xuhai and Henan regions, and is close to the Confucian flavor of Shandong cuisine.

Xu Haicai is fresh and salty, and the habits are still five pungent and five flavors, clear but not light, thick but not turbid. No matter what the ingredients are taken from, pay attention to the role of "food therapy and food supplement". In addition, Xuzhou cuisine mostly uses crab and dog meat, especially the whole dog seat is very famous. The representative dishes of Xu Hai are: Yangfang Tibetan fish (it is said that the word "fresh" was created from this dish), Farewell My Concubine, Pei Gong Dog Meat, Pengcheng Fish Balls, Di Pot Chicken, etc.

(4) Southern Jiangsu flavor

Represented by Suzhou cuisine, it is mainly popular in Suzhou, Xichang and Shanghai. It is similar to the flavor of southern Anhui and Yanjiang in Zhejiang cuisine and Anhui cuisine. Some experts believe that the flavor of southern Jiangsu should belong to Zhejiang cuisine. The biggest difference between southern Jiangsu flavor and Zhejiang cuisine is that southern Jiangsu flavor is sweet. The Shanghai cuisine in the southern Jiangsu flavor is greatly influenced by Zhejiang.

Southern Jiangsu flavor is good at stewing, stewing, simmering, and boiling, focusing on maintaining the original flavor, fine color, seasonal freshness, moderate sweet and salty, crispy and delicious, fresh and beautiful. Famous dishes in southern Jiangsu include stewed chicken with shiitake mushrooms, coo pork, squirrel mandarin fish, catfish lung soup, snail shrimp, eel paste, cabbage in white sauce, Zhaohua Tong chicken, watermelon chicken, chanterseed cabbage, sweet and sour pork ribs, Taoyuan braised mutton, Taihu whitebait, Taihu hairy crab, Yangcheng Lake hairy crab. Songhe Tower and Deyue Tower are the representative famous food buildings in Suzhou.

Suzhou snacks are one of the four major snacks in China, and are the snacks with the largest variety, mainly including marinated dried tofu, pine nut candy, rose melon seeds, Suzhou-style moon cakes, shrimp soy sauce, jujube paste sesame cakes, lard rice cakes, Xiaolong steamed buns, Suzhou soup dumplings, Taoyuan braised mutton, Tibetan book white cut mutton, Ao stove noodles, etc.

Someone summed up Suzhou snacks with a folk song: Gusu snacks are famous, and the taste is sweet, soft and glutinous. Raw fried steamed bun crab shell yellow, tiger foot claw twisted stick. Mille-feuille, egg stone coating, flatbread, fritters, tofu paddles. Scallion oil flower roll scallion pancake, affordable are appreciated. Shiitake mushroom vegetable wrapped bean paste bun, small steamed bun meat steamed bun. Liuyilou went to buy tight leaven, and beware of biting in the oil. Tea eggs, cooked lotus root, large and small wontons with soup dumplings. The tall steamed bun is paired with gingerbread, and the price is cheap and the belly is full. Sesame paste, sugar taro, oil and white sugar dumplings. Chicken and duck blood soup with tofu flowers, spring rolls siu mai eight treasure rice. The glutinous rice has a filling, and you can choose all kinds of toppings. Potstickers dumplings are fragrant, osmanthus lotus and begonia cakes. Stinky tofu and dried rice balls, radish cake triangle buns. Honey cake, square cake, strip cake, lard rice cake, sugar rice cake. Gnocchi dumplings, hemp dumplings, hair dumplings, double-stuffed dumplings, pumpkin dumplings. Wine brewing garden sweet wine brewing, Dingsheng cake to plum blossom cake. Tuk tuk tuk sells sugar porridge, don't want to run away when you eat boys. Red bean dumplings are nutritious, and meat dumplings are salty and delicious. Chicken head rice, lotus seed soup, sugar fried chestnuts and osmanthus fragrant. Jujube paste sesame cake is a specialty, and the marinated dried tofu is famous.

Fujian cuisine

Fujian cuisine is a cuisine mainly formed by the local flavor dishes of eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. It is represented by Fuzhou cuisine.

Fujian cuisine is fresh, light and refreshing, and biased towards sweet and sour. In particular, we pay special attention to the soup, the soup is fresh and delicious, and there are many varieties of soup dishes, which have traditional characteristics. Fujian cuisine has the name of "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages", and has the following distinctive characteristics: one is the ingenious knife work, which is interesting in the taste, the second is that there are many soup dishes and endless changes, and the third is the peculiar seasoning, which is not one side.

The most prominent cooking methods of Fujian cuisine are drunk, buckle, and bad, among which the most distinctive is bad, and there are boiled bad, drunk, etc. The red grains often used in Fujian cuisine are made by fermenting glutinous rice with red yeast rice, which is rich in flavor and bright red in color. The bad flavor seasoning itself also has a good effect of removing the fishy face, strengthening the spleen and kidneys, and dissipating the heat fire, which is very suitable for eating in summer.

(1) Eastern Fujian flavor

Represented by Fuzhou cuisine, it is mainly popular in eastern Fujian.

Fujian cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages". The selection of materials is fine, the knife work is rigorous, the heat is exquisite, the soup is adjusted, the condiments are liked, the taste is changeable, and four distinctive characteristics are shown: one is the ingenious knife work, the taste is interesting, and it is known as the reputation of cutting shreds like hair and thin as paper, and the more famous dishes are such as fried snail slices. The second is that there are many soup dishes, endless changes, known as "one soup and ten changes", the most famous such as Buddha jumping over the wall. The third is the peculiar seasoning, don't be one side. The seasoning of Fuzhou cuisine is sweet, sour and light, and likes to add sweet and sour, such as the more famous lychee meat, drunk pork ribs and other dishes, which are sweet and sour. This eating habit is related to the fact that most of the cooking ingredients are taken from the delicacies of the mountains and seas. Make good use of sugar, use sweet to get rid of fishy greasy, skillfully use vinegar, sweet and sour and delicious, taste is light, you can keep the original taste, and enjoy a good reputation for sweet but not greasy, sour but not harsh, light but not thin. Five representative dishes: Buddha jumping over the wall, chicken soup and sea mussels, light snails, lychee meat, drunken chicken. Five bowls of representatives: Tai Chi taro paste, pot side batter, meatballs, Fuzhou fish balls, flat meat swallow.

(2) Southern Fujian flavor

Represented by Quanzhou cuisine, it is mainly popular in southern Fujian and Taiwan, and is close to the Chaoshan flavor in Guangdong cuisine.

Hokkien cuisine has the characteristics of freshness and lightness, and pays attention to condiments rather than using seasonings such as chili sauce, sand tea sauce, and mustard sauce. Hokkien cuisine is represented by seafood, medicinal food and Nanputuo vegetarian dishes. The biggest feature of the medicinal diet in southern Fujian is to make medicinal food with seafood, and make use of the special local natural conditions and seasonal changes to cook excellent, fragrant, delicious and complete food tonic dishes. Hokkien cuisine also includes local snacks, whether it is seafood fried oysters, fish balls, green onion snails, blood clams in soup, etc., or meat roast meat brown, crispy pigeon, beef brisket, fried spices, etc., or dim sum fried shallots, leek boxes, pancakes, noodles batter, etc.