Chinese Food: China's Regional Cuisines - what are the most popular dishes at chinese restaurant

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China is a vast and diverse land, full of cultural and traditional kaleidoscope.
The amazing regional diversity of the country has shaped the local cuisine and tastes that make up a wide range
Tradition of cooking.
Although there are countless different
There are categories and genres, and it is generally believed that there are eight major Chinese cuisines.
Sichuan cuisine is famous for its unique taste.
Spicy dishes that are fragrant.
The unique taste of Sichuan cuisine stems from the extensive use of dried peppers, garlic, ginger and unique Sichuan peppers.
While the fresh red pepper brings spicy and hot to Sichuan cuisine, it is the curious numbness effect brought by Sichuan pepper that will linger and provide the iconic taste of Sichuan cuisine.
Boiled fish in Sichuan
The fish is placed in a shallow pot filled with red liquid consisting of a large number of peppers, garlic and Sichuan peppers.
Hunan cuisine chefs shared the affinity of Sichuan peers for peppers and created a series of spicy and stimulating foods.
However, Hunan cuisine usually does not contain Sichuan spicy pepper, which is more of a dry and Instant spicy taste.
The smoked and pickled food is very popular in Hunan, and sweet pickled ham is widely used in Hunan dishes.
The most popular cooking techniques include many forms of "slow" cooking, such as steaming, simmering, and stewing.
Dongan chicken made of pepper, vinegar and other seasonings.
Due to the large number of Chinese immigrants from Guangdong, Cantonese cuisine is very popular all over the world.
Guangdong is located on the southern coast of China, with a wide variety of seafood, which plays an important role in Cantonese cuisine.
The most important quality that Cantonese chefs pursue is freshness and balance.
In a Cantonese restaurant, fish tanks filled with live fish and other seafood are often seen to ensure the freshest seafood.
Spices are rarely used, and the chef's goal is to bring out the natural flavor of the ingredients without seasoning.
The main cooking methods are steaming and fryingfrying.
Cantonese lobster fried with garlic and scallions.
Anhui has wild forests, fields and mountains, and the food here reflects the local natural landscape.
Anhui cuisine is known for its use of many wild herbs in the province.
The cooking feature is that chefs pay close attention to the medicinal and health benefits of the food they cook.
Chefs usually try to preserve the natural flavor and nutritional value of anything they cook.
Simple and fresh is the key.
Cao Chicken is stewed with traditional Chinese medicine.
Shandong cuisine has great influence. northern cuisines such as Beijing and Tianjin have Shandong cuisine.
Geographically, Shandong province is located in the coastal area where the Yellow River flows.
Seafood plays a central role in Shandong cuisine, which is not surprising.
Shandong is also known for bread and bread made from grains that thrive in the region, which may be the biggest difference compared to rice growing areas in southern and western China.
Perhaps Shandong's most famous contribution to Chinese cuisine is the vinegar it produces, which is widely regarded as the best in China.
Yellow River fried fish with sweet and sour sauce.
Jiang su is described as the land of rivers, lakes and rice fields, and it is not surprising that the two main staples of Jiangsu cuisine are fish and rice.
The fresh ingredients are very precious, and the focus is on the food of the season.
Seasoning is not particularly bold. dishes are often sweet and oily.
A popular cooking technique often used in the dish system is braised, in which braised is a combination of soy sauce and sugar.
The lion's head large pork meatballs are braised with soy sauce and placed in a casserole.
Zhejiang cuisine is light, fresh and moderately tasty.
Although similar to the style of the neighboring Jiangsu province, the dishes in Zhejiang are often less greasy.
The taste is usually sweet, or there is a balance between sweet and sour.
Meat and vegetables are usually served in one dish.
The presentation is an important part of Zhejiang cuisine. the chefs strive to make the dishes look elegant.
West Lake Fish fish with sweet vinegar glazeFujianLocated off the southeast coast of China, Fujian is unique to get a large amount of seafood.
In Fujian cuisine, seafood and many unique fish sauce and shrimp sauce are important.
However, Fujian chefs will never try to overwhelm the food with seasonings, as their primary goal is to achieve a balanced taste and highlight the natural flavor.
Bro and soup are considered an important part of Fujian cuisine, which serves many signature dishes.
Buddha skips WallSlow stew with a variety of seafood and meat.
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