Cuisine of Shandong and Sichuan

Cuisines are regional cooking techniques and flavors，varied by different climates，locations，histories，local products and culinary customs.There are many styles of cuisine in China，among which the”Eight Major Styles of Cuisine”are the most representative styles.They are the cuisines of Shandong，Sichuan，Jiangsu，Guangdong，Fujian，Zhejiang，Hunan and Anhui.

The cuisine of Shandong（also called Lu Cuisine）emerged relatively early.It has represented Northern cuisine since the Song Dynasty，and had an important influence on other cuisines；therefore，it is the most important of the Eight Major Styles of Cuisine.Shandong Cuisine consists of three local cuisines:coastal Jiaodong cuisine（mainly seafood），inland Ji’nan cuisine and Confucian residence cuisine which has its own system.Shandong Cuisine is characterized by a salty taste，preference for scallion and garlic，fresh and soft style，and all kinds of seafood.Representative dishes:Sweet and sour yellow river carp，Braised sea cucumber with scallion，Braised conch in brown sauce，Fried oyster，Nine turns intestine，Steamed kaji fish and Steamed edible birds’nest，etc.

Sichuan Cuisine（also called Chuan Cuisine）has a long history as well.It is the most distinctive and also the largest cuisine in China.It mainly contains four local cuisines:Chengdu cuisine，Chongqing cuisine，Zigong cuisine and vegetable dishes.It is abundant in flavor and style.The representative dishes:Mar-boh tofu.

Kung pao chicken，Yu-shiang shredded pork，Poached sliced beef in hot chili oil，Special cooked chicken slices，Pork lungs in chili sauce，Poached fish in hot chili oil and Sauteed sliced pork with pepper and chili，etc.

qingquang

See author's posts