It's really a narrow road, I just hope to announce the breakup as soon as possible, if anyone likes Ye Qi, it's really a head caught in the door!

Tian Xiaoxi looked disgusted, glanced at Ye Qi, put his hands on his chest, and looked out the window with a stomach full of anger.

"Tang Palace, this place is good!" Master Zuo said with a grin.

"What's so good about this place?" Ye Zhe asked curiously, this person who had just returned to China was naturally full of curiosity about everything in the country.

As soon as she heard about eating, Tian Xiaoxi couldn't sit still, "Ye Zhe, Tang Palace is a famous Sichuan restaurant in Ankang City, and the Sichuan cuisine materials in it are carefully selected, and the peppercorns and peppers are all transported from Sichuan.

Sichuan cuisine is one of the four traditional cuisines with Chinese characteristics, one of the eight major cuisines of China, and a collection of Chinese cuisine.

The division of the three factions of Sichuan cuisine is in the Shanghe Gang, Xiaohe Gang, and Xiahe Gang, which have been determined.

Shanghebang Sichuan cuisine is the Rongpai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan.

Xiaohebang Sichuan cuisine is the Yanbang cuisine centered on Zigong in southern Sichuan, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiahebang Sichuan cuisine is Chongqing cuisine represented by Chongqing Jianghu cuisine and Wanzhou bowl cuisine.

Together, they form the three mainstream local flavor genre branch cuisines of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine.

Tian Xiaoxi introduced in a good way, Sichuan cuisine has a wide range of materials, changeable seasoning, diverse dishes, fresh and mellow taste, known for making good use of spicy seasoning, and with its unique cooking methods and strong local flavors, it integrates the characteristics of all parties in the southeast and northwest, absorbs the strengths of all families, is good at absorption, is good at innovation, and is well-known at home and abroad.

Ye Zhe could salivate when he heard it, the hemp of the pepper and the spicy pepper seemed to be surrounding Ye Zhe's mouth at this time.

Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes, and most of the ingredients are daily flavors, and there is no shortage of mountain seafood.

It is characterized by its red flavor and attention to numbness, spicy, fresh and fragrant.

The taste of white flavor is varied, including sweet, lo-fragrant, strange and other flavors.

The representative dishes include fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, spicy chicken, mapo tofu, back to the pot meat, Dongpo elbow and Dongpo meat, etc., and other classic dishes are: Bangbang Chicken, pickled pepper and phoenix feet, Dengying beef, Liao pork ribs, saliva chicken, spicy shrimp, stir-fried beef with sharp peppers, Sichuan hot pot, spicy perfume fish, chestnut roast chicken, spicy chicken, etc.

"Stop" Ye Qi suddenly turned his head to look at Tian Xiaoxi, and when he was talking energetically, Ye Qi suddenly made a straight face, but he didn't expect Ye Qi to actually look at Tian Xiaoxi and swallow saliva.

"Sister-in-law, how do you know so much!" Ye Zhe looked at it curiously and pushed Ye Qi away, "Brother, please let me go!"

Ye Qi glanced at Ye Zhe, but still obediently moved his head away.

"Then the dishes you just said, all the same?" Ye Zhe was full of joy, this trip back to China was to explore food.

"It's too much, isn't it?" Tian Xiaoxi looked at Ye Zhe in surprise, "Ye Qing has a treat, right?" Ye Zhe asked curiously, Tian Xiaoxi nodded blankly, "Hmm!"

"That's easy to do!" Ye Zhe happily sat back, "By the way, sister-in-law, do you know so much about eating?" Tian Xiaoxi looked at Ye Zhe with a smile, and whispered embarrassedly, "I'm a foodie!"

Ye Qi glanced at Tian Xiaoxi with disgust, and said "cut" very unhappily

"Why don't you believe it!" Tian Xiaoxi deliberately raised her voice, looking domineering.

"Just you?" looked very disdainful.

"Hmph!" "I'm just in a better mood, and this plague god has come to block it again, it's really too much!"

"Then what do you say are the four major cuisines?" Ye Qi glared at Tian Xiaoxi with disdain, this product showed that he was here to dismantle the stage.

Tian Xiaoxi stared at Ye Qi and blurted out, referring to Lu cuisine, Sichuan cuisine, Cantonese cuisine, and Huaiyang cuisine.

Cuisine, also known as Bang cuisine, refers to the cuisine genre that has evolved over a long period of time and has its own system, has distinctive local flavor characteristics, and is recognized by the society in terms of material selection, cutting and matching, cooking and other skills.

Shandong cuisine, also known as Shandong cuisine, is the spontaneous cuisine among the four major cuisines, which is the earliest in China to form a systematic framework of cooking theory and cooking techniques.

Its style is: generous and noble, upright and not biased, it is a general high standard, rather than calling for one or two dishes or biased taste.

Representative dishes are: braised sea cucumber with green onion, braised mullet egg soup, four treasures of white grille, crab roe shark fin, fried double crispy in oil, Texas grilled chicken, Yipin tofu, clear soup Shih Tzu tongue, walnut meat in milk soup, sweet and sour Yellow River carp, nine turns of large intestine, grilled original shell abalone, clear soup white fungus, braised prawns, vinegar pepper fish, dregs fish fillet, warm mandarin fish fillet, coriander squid roll, sauce fried loin shreds (shredded pork in Beijing sauce), muxi meat (mushu meat), sweet and sour loin, braised prawns, Zhaoyuan steamed balls, steamed Jiaji fish, green onion and pepper fish, chicken nuggets in sugar sauce, fried beans, Shili ginkgo, Milk soup and so on.

"Sister-in-law, are you memorizing recipes?" Ye Zhe shook his head excitedly, how much do you have to know to become a senior foodie.

"What about Cantonese food?" Ye Qi's face was full of anger, and Tian Xiaoxi was not a fuel-efficient foodie.

Cantonese cuisine, that is, Cantonese cuisine, originated from the Central Plains, after more than 2,000 years of development, it has gradually matured in the late Qing Dynasty and enjoys a high reputation at home and abroad. 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.

"What else?" Ye Qi continued to ask.

It 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 ploughs (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 sum 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.

Famous dishes include: white-cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork in honey sauce, baked lobster in soup, steamed grouper, Ayi abalone, abalone cucumber, boiled shrimp, bird's nest with coconut milk rock sugar, stewed shark's fin with vegetable gall, unicorn sea bass, lobster stewed abalone, dry fried Niu River, old fire soup, Guangzhou Wenchang chicken, claypot rice, Cantonese roast stuffed duck, steamed pork ribs with soy sauce, pineapple grunt pork, fried hibiscus egg, Dinghu Shangsu, chimney cabbage, fish-flavored eggplant pot, Taiye chicken, crab, taro button meat, Nanyu coarse claypot, Chaozhou brine platter, Braised pork knuckle, braised foie gras, oyster branding, hibiscus shrimp, sand tea beef, Hakka stuffed tofu, plum cabbage button pork, salt-baked chicken, pork belly wrapped chicken, poon choi, etc.

Huaiyang cuisine also refers to Suzhou cuisine, which began in the Northern and Southern Dynasties, Tang and Song dynasties, when the economic development promoted the prosperity of the catering industry, Huaiyang cuisine and southern Jiangsu cuisine became one of the two pillars of "southern food".

During the Ming and Qing dynasties, the development of Suzhou cuisine along the canal in the north and south and the Yangtze River in the east and west was more rapid.

The geographical advantages of the coast have expanded the influence of Suzhou cuisine at home and abroad.

Huaiyang cuisine is composed of three flavors: Huai'an, Yangzhou and Nanjing, which is the second largest cuisine in the imperial court, and the state banquet is still dominated by Huaiyang cuisine today.

Huaiyang cuisine is very particular about knife work, knife skills are relatively fine, especially melon carving is famous in all directions.

The form of the dishes is exquisite, the taste is mellow, in the cooking, it is good at making good use of heat, paying attention to fire skills, and is good at stewing, stewing, simmering, baking, steaming, roasting, and stir-frying;

The raw materials are mostly aquatic products, focusing on freshness, peaceful taste, fresh and slightly sweet. Famous dishes include Yangzhou fried rice, stewed crab roe lion's head, boiled dried shreds, three sets of duck, soft pocket long fish, crystal meat, squirrel mandarin fish, Liangxi crispy eel, etc., with a light and slightly sweet taste.

The main dishes include lion's head, soft long fish, braised silver carp head, crystal meat, Wensi tofu, three sets of duck, blanched dried silk, Wenlou soup dumplings, Yangzhou fried rice, etc.

"Sister-in-law, it's amazing!How do you know so much food!" Tian Xiaoxi turned her head and glared at Ye Zhe, "I told you everything, I'm a foodie!"

"No, sister-in-law, it should be a senior foodie!" Tian Xiaoxi looked at Ye Zhe next to him, this guy is really a hundred times stronger than his brother.

"Praise it! Praise it!" Tian Xiaoxi touched her head and looked at her hand embarrassedly.