Chinese cuisine is vast and profound, which dish is the most memorable for you?

After thinking about it for so long, what I never forgot in my heart turned out to be sauerkraut fish, and I used to be most willing to go to a roadside restaurant with my girlfriend to eat sauerkraut fish, no matter which one is very delicious.

As an authentic Northeast person, of course, it is pot wrapped meat, which makes me unforgettable, sweet and sour, really delicious, and my mother makes it very authentic.

Of course, it was my mother's scrambled persimmons with eggs, and I always felt that my mother's cooking was different from people's, and there was a special feeling in it, which was really delicious.

Potato stew with beans in the Northeast!! Definitely one of my favorite in my life!! If you can also go with a few cloves of garlic, then life will be satisfied!! After eating it once, I will never forget it.

If you want to say that Chinese cuisine is broad and profound, you must say that Peking duck, you are not a hero if you don't go to the Great Wall, it's a pity not to eat roast duck, what to eat if you don't eat Peking duck in Beijing.

It was my best friend who made me the boiled pork slices, because we rarely see each other, and he cooked for me once, which was really not easy, and I really missed it.

I'm a southerner, and then I came to school in the north, and they have a dish called chicken stewed mushrooms, which is really fragrant, and I haven't eaten it so authentic since I came back there.

One of the dishes I remember the most was the one I made myself, the Coke chicken wings, which were made according to the recipe and were really delicious, and I haven't eaten that taste since! Although it is all from my hands.

When I was in high school, my life was relatively hard, and I would go out on weekends to find a restaurant to stir-fry dishes and satisfy my cravings. Xiangxi people like to eat bacon, and bacon beef is my favorite.

It has to be the hot pot of Chongqing and Sichuan, I like it the most. Spicy and fragrant, people all over China probably love to eat it. Whether it is Saibei and Jiangnan, or the Western Regions and the East China Sea, they are all very popular.

My favorite is the fried shredded potatoes in our school cafeteria. It only costs two pieces of Wuyi plate, which is cheap and delicious, and our school shredded potatoes are a must.

A pancho with sesame sauce and a cowpea with ginger sauce completely conquered me and let me know that there is such a five-flavor harmony in Sichuan cuisine.

The old sour radish stewed duck soup in Sichuan cuisine is particularly classic and delicious, slightly sour and slightly spicy and slightly fragrant, especially the soup is really fragrant, full of fresh and fragrant aftertaste!

Boiled sweet potato leaves, looking at this dish, I think of the second senior brother.

Stuffed prawns, roasted flower branches in sauce! Back to the pot meat.

The most memorable is the chicken curry.

My favorite is the hairy crab in Yangcheng Lake and the stir-fried three shrimps!

Pickled pepper field chicken, chopped pepper fish head.

Taishan tofu dish of Lu cuisine.

Each cuisine has its own town shop stunt....So it can't be compared....

I love Chengdu's husband and wife lung tablets.

China's cuisine is world-famous. Many foreign friends come to beautiful China just to eat something. Some people even say that "except for French cuisine, it is a younger brother, and the others are grandchildren" to ridicule the cuisines of various countries.

What are the representative cuisines of the eight major cuisines in China? Let's take a look at the specifics.

1.A representative dish of Lu cuisine.

The birthplace of Shandong cuisine is Boshan District, Zibo City, Shandong Province. As the first of the eight major cuisines, Shandong cuisine is the most extensive cuisine in China. It pays attention to the purity, freshness, tenderness, fragrance and crispiness of the seasoning. If the taste is fresh, especially the preparation of fresh soup and milk soup is very particular.

2.A representative dish of Sichuan cuisine.

Sichuan cuisine is not only one of the eight major cuisines, but also one of the four traditional Chinese cuisines. It uses a wide range of ingredients, tastes and cuisines. But its main feature is that it is spicy and fragrant, and the oil is thick.

It is especially fond of chili, pepper and pepper "sanjiao" and ginger. The main specialties are boiled fish and Sichuan-style hot pot.

3.A representative dish of Su cuisine.

Su cuisine originated in the Northern and Southern Dynasties and the Southern Song Dynasty, and is mainly composed of six local cuisines: Nanjing, Yangzhou, Suzhou, Huai'an, Xuzhou and Haizhou. Su cuisine is characterized by being good at stewing, stewing, steaming, and stir-frying, and attaches great importance to mixing soup. Crispy and boneless without losing shape, smooth and crispy without losing taste.

The main specialties are the consommé and the fire recipe.

4.A representative dish of Cantonese cuisine.

Cantonese cuisine consists of Cantonese cuisine, Chaoshan cuisine, and Dongjiang cuisine. Cantonese cuisine is clear, fresh, refreshing, tender and smooth, paying attention to quality and taste, and the taste is relatively light. The main specialties are white-cut chicken, roast goose, Chaozhou brine platter, Chaoshan beef hot pot, and brine pork knuckle.

5.A representative dish of Fujian cuisine.

Fujian cuisine originated in Minhou County, Fujian Province, and later formed three major schools of Fuzhou, southern Fujian, and western Fujian. Its cooking techniques are characterized by steaming, stir-frying, frying, slipping, stewing, frying, and stewing. The main specialties are Buddha jumping over the wall, sea clam chicken soup, shredded chicken with mustard, oriental dragon ball, lychee meat, sweet and sour bamboo shreds, etc.

6.A representative dish of Zhejiang cuisine.

Zhejiang cuisine is a specialty of Zhejiang Province, located on the coast of the East China Sea. Its characteristics can be summed up in six words: clear, fragrant, crispy, tender, refreshing, and fresh. The main specialties are West Lake vinegar fish, Longjing shrimp, flower boy chicken, rock sugar soft-shelled turtle, pickled cabbage soup big yellow croaker, and Dong.

7.A representative dish of Hunan cuisine.

Hunan cuisine, also known as Hunan cuisine, is actually a cuisine formed in the Han Dynasty. The taste of Hunan cuisine is sour and spicy, mainly spicy, with a sour taste in it. Its practice is famous for simmering, stewing, waxing, steaming and frying. Hunan cuisine includes chopped pepper fish head, stir-fried meat with Sichuan pepper and Xiangxi.

8.A representative dish of Hui cuisine.

Huizhou cuisine originated in Huizhou during the Southern Song Dynasty. They are good at boiling, stewing, smoking, and steaming, paying attention to rigorous selection of materials, unique fire work, and paying attention to food supplements. They were once at the top of the eight major cuisines during the Ming and Qing dynasties.

The main representative dishes are Huizhou edamame tofu, braised osmanthus fish, stewed soft-shelled turtle with ham, pickled fresh osmanthus fish, and Huangshan.

One of my most memorable dishes is the specialty of Northeast China, that is, donkey meat roasted, because the taste of this dish is very delicious, and it is very wonderful to accompany it with a bowl of mutton soup in the process of eating.

Sichuan's boiled fish, this dish is my most unforgettable, and it is indeed very delicious, very delicious, very delicious, and the special wound has led to unforgettable to this day.

One of my most memorable dishes is a Heilongjiang specialty, called pot wrapped pork, which is fragrant on the outside and tender on the inside, very delicious and unforgettable.