Eight Major Cuisines
Food is waiting for you.The cuisine of Chinese food culture refers to a set of self-contained culinary skills and flavors formed in a certain region due to the differences in climate, geography, history, property and food customs.
Sichuan Cuisine
It is known for its rich taste, wide taste, thick taste and strong taste.
Shandong Cuisine
It has a strong taste and succulent garlic, especially for cooking seafood, soup dishes and various animal internal organs.
Cantonese Cuisine
The cooking method highlights fried, fried, braised, stewed, etc., and the taste is cool, light, crisp and fresh.
Huaiyang Cuisine
The cooking technique is called stew, simmering, and simmering; it is important to adjust the soup and keep the original juice.
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Zhejiang Cuisine
Fresh and soft, smooth and fragrant, refreshing and not greasy.
Fujian Cuisine
Taking seafood as the main raw material, it pays attention to sweet, sour, salty and delicious.
Hunan Cuisine
Focus on spicy, spicy, sour, spicy, coke, fresh, especially hot and sour.
Anhui Cuisine
With ham flavor, rock sugar fresh, good at stewing, pay attention to fire.
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