八大菜系(英文)

Smelly mandarin fish(臭鳜鱼)
The stinky mandarin fish smells rotten, tastes sweet, tender and smooth, and retains the original flavor of the mandarin fish.
Cantonese cuisine(粤菜)
Guangdong cuisine focuses on quality and taste. It is light in taste and seeks beauty in freshness and light. Moreover, with seasonal changes, summer and autumn are light, heavy and heavy in winter and spring, pursuing color, fragrance, taste and shape.
Sweet and Sour Mandarin Fish (松鼠桂鱼)
Look orange color, this dish tastes crisp outside and soft inside, a sweet, what is more interesting and sound: when Fried like "squirrel" mandarin fish on the table, then pour steaming marinades, this "squirrel" squeaked "call".
Jiangsu cuisine(苏菜)
It is widely used in the river and lake sea. The knife work is fine, the cooking method is various, good at braising and braising wu; The pursuit of taste, clear and peaceful; The food style is elegant, the shape is beautiful.
Fujian Cuisine(闽菜)
The characteristic of fujian cuisine is that the soup is clear, the flavor is weak, the Fried food is crisp and good at cooking seafood dishes. Its cooking techniques are characterized by steaming, frying, cooking, braising, frying and stewing.
Special Style Lobster(上汤焗龙虾)
The lobster is a traditional dish with a good color and aroma. This dish is made of lobster and served with a seafood dish made from soup. The meat is white and delicate, with delicious taste, high protein content, low fat content and rich nutrition. It is especially suitable for nourishing food.
Zhejiang cuisine(浙菜)
Zhejiang cuisine is small and exquisite, elegant and elegant, the dishes are delicate and tender, crisp and fresh, and flavoured with fragrant.
Hunan cuisine(湘菜)
The production of hunan cuisine is fine, with a wide range of materials, varied tastes and various varieties. The color of oil is heavy and rich in color; The taste is fragrant, fresh and tender; The method is to simmer, stewed, wax, steam, Fried various methods.
Sichuan Cuisine(川菜)
Sichuan cuisine is widely used, varied in seasoning, varied in style, and rich in flavor and fresh alcohol. It is known for its good use of spicy and spicy flavor.
Shandong cuisine(鲁菜)
Shandong cuisine is mainly salty and fresh. It is good at making soup. It is good at cooking seafood.
Braised Sea Cucumber with Scallion (葱烧海参)
The sea cucumber is cooked with sea cucumber and green onion as the main ingredient. The sea cucumber is fresh and fresh, soft and fragrant, the onion is fragrant and rich, the green onion is rich in nutrition, and has no juice after eating.
Buddha jumps over the wall(佛跳墙)
The Buddha jumps over the wall to eat soft and tender, rich meat flavor, and meat not greasy; Each material is permeated with each other. At the same time, the nutritional value is extremely high, and it has the functions of nourishing blood, nourishing blood, clearing the lungs, and preventing cold.
Double cooked pork slices(回锅肉)
As a traditional sichuan dish, it is very important in sichuan cuisine. It has always been considered the top of sichuan cuisine. It has a unique flavor, red and bright color, fat and not greasy. It is the first choice for n Vinegar Gravy (西湖醋鱼)
The west lake vinegar fish selection is fine, the cooking time is strict. When serving vegetables, pour a layer of sweet and sour vinegar. The dish is red and bright, and the fish is tender and tender, with crab flavor, sweet and sour taste, and special features.
Chop bell pepper fish head (剁椒鱼头)
The dishes are red, strong and tender. Fat, not greasy, soft, fresh and spicy.
Hui cuisine(徽菜)
Hui cuisine is good at cooking, braising, steaming, and blasting, cooking less, heavy oil, heavy color, heavy fire work.