Represented by Chaozhou cuisine, it is mainly popular in Chaoshan area, and is close to the southern Fujian flavor in Fujian cuisine. Pen % fun % Pavilion www.biquge.info

Chaoshan cuisine is good at cooking seafood, and the knife skills are exquisite, and the taste is fragrant, strong, fresh and sweet. 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. Before the Qin Dynasty, Chaozhou belonged to Fujian, and its language family and customs were close to southern Fujian and different from Guangzhou. The representative varieties are: Chaozhou braised goose, Chaozhou beef balls, crystal buns, radish cakes, pig intestines filled with glutinous rice, soybean sauce chicken, national dishes, assorted black ginseng, fried crab with green onion and ginger, dry fried shrimp and dates, etc., all of which are famous dishes with Chaozhou characteristics, which are spread in Lingnan and at home and abroad.

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Represented by Chaozhou cuisine, it is mainly popular in Chaoshan area, and is close to the southern Fujian flavor in Fujian cuisine.

Chaoshan cuisine is good at cooking seafood, and the knife skills are exquisite, and the taste is fragrant, strong, fresh and sweet. 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. Before the Qin Dynasty, Chaozhou belonged to Fujian, and its language family and customs were close to southern Fujian and different from Guangzhou. The representative varieties are: Chaozhou braised goose, Chaozhou beef balls, crystal buns, radish cakes, pig intestines filled with glutinous rice, soybean sauce chicken, national dishes, assorted black ginseng, fried crab with green onion and ginger, dry fried shrimp and dates, etc., all of which are famous dishes with Chaozhou characteristics, which are spread in Lingnan and at home and abroad.

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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 tastes: sour, sweet, bitter, spicy, salty, fragrant and smelly; Fresh, rotten, crispy, tender, crispy, thick, 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.

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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.

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.

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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.

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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.

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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 the flavors of eastern and southern Fujian.

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. Mindong cuisine is known as "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: first, the knife work is ingenious, and the taste is interesting; the second is that there are many soup dishes and endless changes; The third is the peculiar seasoning, don't be 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.