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of cooking the whole country, several hundred kinds of famous dish. Sichuan Cuisine with hot to all over the world, but not confined to piquancy while being well-known. Sichuan Cuisine belongs to one of four major styles of cooking of China (Sichuan, Guangdong, Shandong, Huaiyang), its powerful force has already permeated through each corner in all parts of the country.

Third, style of cooking of Guangdong, are abbreviated as Guangdong Cuisine.

Characteristic: It is extensive with the materials, it is the main characteristic to pay attention to freshly, softly, comfortably, slipperily, densely. It is mainly made up of Guangdong dish, Chaozhou cuisine and Dongjiang cuisine.

Fourth, Shandong Cuisine

History: Shandong Cuisine make a start Qi and Guo (today Shandong) Lu at period in the Spring and Autumn and the Warring states, form on Chinese Qin. After Song Dynasty, Shandong Cuisine became the representatives of \cuisines of our country. Shandong Cuisine is the most widely covered style of cooking of lacol flavor of our country, spread all over Beijing-Tianjin-Tanggu and three provinces in the northeast of China. Group: Coastal eastern Shandong cuisine (take seafood as the core) and cuisine of Jinan of the inland and Confucian mansion cuisine

establishing one’s own system.

Characteristic: Shandong Cuisine stresses and flavours purely, it is salty and fresh that the taste is partial to, have fresh, soft, fragrant, fragile characteristics. Pay attention to the modulation of clear soup and milk soup very much, the color of clear soup is clear and delicious, the soup color of milk is white and alcohol.

Shandong Cuisine commonly used cooking skill and technique have more than 30 kinds, legend steam one’s own son familiar to dedicate to whom Qi Wang wipe out exchange the tooth, in fact it is a culinary art master who was good at flavouring at that time. Clear soup of Shandong Cuisine, color clear fresh, milk soup color white and alcohol, have flavor alone, might inherit, good at tradition to make custard ancient times; And eastern Shandong dish good at with seafood, adopt seashore the people eat custom of fish first. Confucius of \eat no rice but is of finest quality, the meat chopped into small pieces is not minded thinly \\eat, color evil is not eaten, bad smell evil is not eaten, it is too discouraged to eat to lose, does not eat frequently, cut, eat, can’t sauce its eat ……\Prove at that time Shandong Cuisine stress science, pay attention to hygiene quite already, pursue cutting and slicing skill and artistry of condiment, exquisite stage of already getting day by day.

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