Bread is the pillar of life. As a gourmet country, China has gradually developed four cuisines in its 5,000-year history: Shandong Cuisine, Huaiyang Cuisine, Cantonese Cuisine and Sichuan Cuisine.

Shandong cuisine

As the only pure northern cuisine among the four major cuisines, Shandong cuisine originated from Qilu in the Spring and Autumn Period and developed into a royal court cuisine in the Ming and Qing Dynasties. Shandong cuisine has a long history and profound connotation. Shandong cuisine is called the first of the four major cuisines. Most of the ingredients are delicacies, such as stir-frying, roasting, frying and roasting. Cooking technology is complex, which requires high skills of chefs. Representative dishes include Jiuzhuan large intestine, sea cucumber with scallion, shark's fin steak and so on.

Sichuan cuisine

Sichuan cuisine was developed in Sichuan cuisine in the land of abundance, and absorbed Chongqing cuisine, and finally developed into three mainstream flavors of Sichuan cuisine: Shanghe Gang represented by Leshan in Chengdu, Xiaohe Gang represented by Zigong and Xiahe Gang represented by Chongqing. Sichuan cuisine is used to pepper, pepper and pepper. Spicy and delicious, with a wide range of materials, diverse dishes, equal emphasis on freshness and alcohol, and rich flavor, Sichuan cuisine is formed? One dish, one grid, one hundred dishes and one hundred flavors? Unique taste.

In terms of cooking techniques, Sichuan cuisine is especially famous for frying, frying, dry frying and dry burning. The spicy chicken that represents this dish is dry fried Chili and Chili. In addition, unlike other cuisines, Sichuan cuisine innovatively uses bean paste as seasoning. The representative dishes of Sichuan cuisine, such as Sichuan pork and Mapo tofu, would lose their souls without it. Food in China, taste in Sichuan. Today, Sichuan cuisine has gone abroad and has been sought after by people all over the world.

Huaiyang cuisine

Huaiyang cuisine is located in Jiangsu, a land of plenty. Most of the dishes are fresh and top-notch cooking techniques, which highlight the freshness of the ingredients and are slightly sweet. On the whole, it pays attention to knife work and fireworks, pays attention to modeling, and is moderately salty and sweet, with both strong alcohol and alcohol. Today, Sweet and Sour Mandarin Fish, stewed crab powder, lion's head and other representative dishes are often used as national banquet dishes. The southeast is the best, and the world is the most beautiful? Our Huaiyang cuisine is also very suitable for entertaining foreign guests.

Cantonese cuisine

Guangdong cuisine, which is well-known at home and abroad, is based on Lingnan food culture, including Guangzhou, Chaozhou and Dongjiang cuisine. Cantonese cuisine is generally light, paying special attention to the original flavor of ingredients, and is good at roasting, stewing, stewing, frying and burning. Representative dishes are sweet and sour pork, Chaozhou tofu chicken, roast suckling pig and so on.

China is rich in natural products and has a long history of food culture. In addition to the four classic cuisines, there are also local cuisines and countless authentic snacks, which are isomorphic with China's food culture.