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1、Breadisthestalloflife. --EightChinesecuisinesProducer:WangXinyugroup1,Class8.Treatyoureyesfirst~~catalogShandongCuisine1GuangdongCuisine3JiangsuCuisine5HunanCuisine7SichuanCuisine2FujianCuisine4ZhejiangCuisine6AnhuiCuisine8ShandongCuisineConsistingofJinancuisineandJiaodongcuisine;arom
2、a,freshness,crispnessandtenderness;deep-frying,grilling,fryingandstir-frying;famousforcookingseafoodwithfreshandlighttaste.ShandongCuisineSichuanCuisineCharacterizedbyitsspicyandpungentflavoremphasizesontheuseofchili.Pepperandpricklyashgarlic,gingerandfermentedsoybeanarealsousedfrying
3、,fryingwithoutoil,picklingandbraisingSichuanCuisineGuangdongCuisineCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.Tastingclear,light,crispandfreshroasting,stir-frying,sauteing,deep-frying,braisi
4、ng,stewingandsteaming.GuangdongCuisineFujianCuisineConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,distinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavoryThemostdistinctfeaturesaretheir"pickledtaste".FujianCuisineJiangsuCuisinecarvingtechnique
5、saredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.stewing,braising,roasting,simmering,etc.TheflavorofHuaiyangCuisineislight,freshandsweetandwithdelicateelegancewellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,anditsnot-too-spicy,not-too-
6、blandtaste.JiangsuCuisineZhejiangCuisineComprisinglocalcuisinesofHangzhou,NingboandShaoxing,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragranceHangzhouCuisineisthemostfamousoneamongthethreeZhejiangCuisineHunancuisineHunancuisineconsists
7、oflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.HunancuisineAnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.
8、Often
