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It is generally believed that Chine food culture is divided into four major schools, which are Cantone cuisine, Shandong cuisine, Sichuan cuisine and Huaiyang cuisine.dresd
英文文章Cantone cuisine pays attention to the freshness of materials and has a wide range of dishes, such as dim sum, roast pork and steamed fish. Shandong cuisine, originating from the Yellow River Basin in northern China, is good at stir-frying, dressing and stewing, and its most famous dishes are braid eel and braid a cucumber. Sichuan cuisine is characterized by the u of chili and pepper, with its typical dishes being mapo tofu, kung pao chicken and double cooked pork slices. Huaiyang cuisine originates from the area of the Huaihe River, with its exquisite dishes focusing on the subtle integration of various flavors.
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In terms of cooking methods, Chine cuisine covers a wide range, including boiling, steaming, stewing, stir-frying, deep-frying, braising and roasting. In the Chine food culture, the focus is on color, aroma, taste, shape and meaning, which makes Chine fo
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