To be honest, I personally think that Sichuan cuisine, Shandong cuisine, and Beijing cuisine are the

There are many delicious Lu dishes, such as 1).

Qilu flavor, Qilu flavor is represented by Jinan cuisine, which is popular in northern Shandong, Tianjin, and Hebei. Qilu cuisine is fragrant, fresh and tender, and the taste is pure. In particular, there are strict regulations on the use and boiling of clear soup and milk soup, and the dishes are known for being fresh, crisp and tender.

Preparing with broth is a major feature of Jinan cuisine. Sweet and sour carp, Gong Bang Chicken (Lu system), Nine Turns Large Intestine, Soup Fried Double Crispy, Milk Soup Pu Cai, Southern Intestine, Yuji Grilled Chicken, Jinan Roast Duck and so on are all well-known Jinan famous dishes. Jinan's famous flavor snacks are:

Potstickers, soup dumplings, pancakes, sugar pancakes, Luo Han cakes, money cakes, steamed honey three knives, dumplings, etc. Texas cuisine is also an important part of Qilu flavor, and the representative dishes are Texas boneless grilled chicken. (2)

Jiaoliao flavor, also known as Jiaodong flavor, is represented by Qingdao cuisine. It is popular in Jiaodong, Liaodong and other places. Jiaoliao cuisine originated in Fushan, Yantai and Qingdao, and is known for cooking seafood, with a fresh and tender taste, light and light, and pay attention to color. Top 10 representative dishes of Qingdao:

Minced sea cucumber, crispy chicken, home-style roasted toothfish, stewed chicken with Laoshan mushrooms, abalone in the original shell, hot and sour fish balls, fried oysters, fried conch, braised cabbage with prawns, stewed tofu with yellow croaker. Qingdao's top ten special snacks: grilled squid, pork trotters in sauce, three fresh potstickers, cabbage meat buns, spicy fried clams, seafood lo mein,

Pork ribs and rice, mackerel dumplings, sea vegetable jelly, chicken soup. (3) Confucian flavor, represented by Qufu cuisine. It is popular in the southeast of Shanxi and Henan, and is close to the Xuzhou flavor of Jiangsu cuisine.

I think Sichuan cuisine is the most delicious, because Sichuan cuisine has experienced the spicy and smack in our Chinese cuisine, and Sichuan cuisine is varied when making dishes, and many times it makes our eyes shine.

I grew up in Zhangda, Shandong, I have eaten a lot of Lu cuisine, at that time it was rumored that Lu cuisine has two extremely famous dishes of braised sea cucumber with green onions, a nine-turn large intestine, I have eaten a lot of roasted sea cucumber with green onions, only the nine-turn large intestine has not been eaten, I have never eaten it, probably because I am in the Jiaodong Bay area, there are more seafood, because I am small (I left Shandong when I was about a teenager), the master who may ask is not very serious about this question, in general, it is because the ingredients are difficult to take, The working hours are laborious, so the chefs here don't like to cook much, so this dish is not popular here, and if you want to eat, you have to go to Jinan Mansion.

This has become a famous dish that has left a deep impression on my heart since my childhood.

Until a few years ago, I went on a business trip to Jinan, in the old city of Lixia District, I found a shop called "Cheap Fang", and the name of the capital just don't know if it is the same origin, but also hung with the signboard of the century-old store, I feel that the chiropractic this cherry imitation point must not be wrong, I really saw the dish of nine turns of the large intestine, sixty-eight one, one part of ten, in this average price between twenty and forty it is expensive, of course I did not hesitate to order this dish, accompanied by my work partner, Since he knew me, he listened to me countless times to chant a nine-turn large intestine dish, under my various edification, he was also fascinated, and finally we waited for the dish, I was so happy that in order to wait for its arrival, I also deliberately opened a bottle of wine.

The whole dish looks oily and bright, the sauce is rich, it looks very appetizing, sandwich up a section, the two ends are the same width, like the treatment of fried and burned, it is very elastic when sandwiched, if it is not for someone around, my saliva will gush out, and then I put it in my mouth, with a happy smile, my dream and my heart, I finally ate you.

It's sweet. It's sweet.

Large intestine!!! It's sweet.

My world was crumbling, not only collapsed, but also shattered!!

Many years have passed since this incident, and my partner and I have parted ways for several years, and we brought it up again when we met again last year, and this dish left a very deep shadow on us.

Now that I'm finishing these words, I still can't cry when I think back to the scene.

Everyone's taste is different, but from the overall situation, Sichuan cuisine is more popular, and it is said that radish and cabbage have their own preferences, mainly depending on each person.

The two cuisines have their own merits and loves. I am a Chinese person, the food culture is broad and profound, and now life is extremely convenient, not to mention eating Shandong cuisine at noon and eating Sichuan cuisine at night, you sit at a table, Sichuan, Lu, Guangdong, Hunan and other cuisines can be eaten, haha, pick up what you like to eat, Lu cuisine belongs to the eight major cuisines of our country, each has its own characteristics, each has a thousand requirements, so there are these eight cuisines. If you talk about Sichuan cuisine and Shandong cuisine, and the characteristics of pigeons, it will take a lot of space.

To put it simply, Sichuan cuisine pays attention to color, flavor and shape.

Especially in the position, the unique style, with a variety of flavor types, fresh and mellow and mellow, is known for making good use of spicy seasoning, integrates the characteristics of the southeast and northwest, absorbs the strengths of all families, is good at absorption, and is good at innovation. Chengdu has been awarded the honorary title of "World Capital of Gastronomy". It is characterized by red flavor that is numb, spicy, fresh and fragrant; The white flavor is varied.

It is really difficult to eat Lu cuisine on behalf of the dishes, and I don't even know what the characteristics of Lu cuisine are, which shows that the popularity rate of Lu cuisine is not high, which also hinders the promotion and development of Lu cuisine.

Sichuan cuisine is all over the world, Sichuan cuisine is not the spicy two flavors that people generally understand, in fact, about 70% of Sichuan cuisine does not have spicy taste, Sichuan cuisine has 20 Generally speaking, there are more people who feel that they eat Sichuan cuisine, and the Sichuan restaurants on the street are generally more than Lu cuisine restaurants, mainly Lu cuisine takes the high-end route, and Sichuan cuisine takes the mass route. Therefore, people who eat Sichuan cuisine are better than Lu cuisine, and Sichuan cuisine has a unique taste, spicy and fragrant, and endless aftertaste. is a very important link.

It requires the maker to be careful and meticulous and pay attention to specifications.

According to the needs of cooking, the raw materials are cut and shaped to make them the same size, equal length, same thickness, and uniform thickness. This can not only make the dishes easy to season, neat and beautiful, but also can avoid the vegetable is bound to be Lu cuisine than Sichuan cuisine, Lu cuisine is exquisite and finely workmanliked, mostly used for ** and business entertainment, Sichuan cuisine also has the Jianghu cuisine, eclectic, bold style is very popular with young people, more seen in the market, as for which is delicious, then the benevolent will see the benevolent, the wise will see the wise.

The influence of Sichuan cuisine will be a little greater, because you can see a variety of Sichuan restaurants all over the country, so this also proves that Sichuan cuisine is more in line with everyone's taste.

The influence of Sichuan cuisine is even greater, because many restaurants on the street are Sichuan cuisine.

Sichuan cuisine, because the number of people who like Sichuan cuisine is very large, and Sichuan cuisine also has more traffic, so the ability to influence this is also greater.

Characteristics of Shandong cuisine: Shandong cuisine pays attention to pure seasoning, and the taste is salty and fresh, with the characteristics of freshness, tenderness, fragrance and crispiness. It pays great attention to the preparation of clear soup and milk soup, the color of the clear soup is clear and fresh, and the color of the milk soup is white and mellow.

Features of Sichuan cuisine:

First, the selection of materials is serious. Since ancient times, chefs have been very particular about the choice of ingredients when cooking dishes, and the same is true for Sichuan cuisine. It requires strict selection of raw materials, so that the amount of materials is used, and materials are used to the best of their ability, not only to ensure quality, but also to pay attention to saving.

Raw materials strive to include the selection of seasonings. Many Sichuan dishes pay great attention to the choice of chili peppers, such as spicy and home-style dishes, which must use Sichuan's Pixian Douban; To make fish-flavored dishes, it is necessary to soak chili peppers with Sichuan flavor.

Second, the knife work is fine. Knife work is a very important part of Sichuan cuisine production. It requires the producer to be careful and meticulous, pay attention to the specifications, and cut the raw materials into shape according to the needs of the dishes, so that they are consistent in size, equal in length, the same in thickness, and uniform in thickness.

This can not only make the dishes easy to season, neat and beautiful, but also can avoid the uneven raw and cooked dishes, old and tender. For example, boiled beef and dried shredded beef, they are characterized by tenderness and crispy slag respectively, if the length of the cut shredded meat slices is inconsistent, the thickness and thickness are inconsistent, and it will be difficult to distinguish between raw and cooked when cooking. In this way, no matter how skilled you are, you will not be able to cook good dishes with high quality and delicious taste.

The third is a reasonable match. Sichuan cuisine requires a reasonable combination of raw materials to highlight its flavor characteristics. The raw materials of Sichuan cuisine are divided into exclusive use and matching, and pay attention to the appropriate combination of thick and light, meat and vegetables.

Those with strong flavor should be used alone, not matched; The light one is light, the strong one is strong, or the light is combined, but they do not make the taste; Meat and vegetables are well paired and should not be confused. This requires, in addition to the selection of the main raw materials, but also to do a good job in the matching of auxiliary materials, so that the taste of the dishes is rich and colorful, the raw materials are matched with the main and secondary, the texture group is all complementary to each other, the color is harmonious and beautiful, so that the dishes are not only good in color and flavor, with edible value, but also rich in nutritional value and artistic appreciation value.

Fourth, careful cooking. There are many cooking methods for Sichuan cuisine, and the use of heat is very particular. Many Sichuan-style dishes are prepared using a variety of cooking methods.

There are dozens of cooking methods in Sichuan cuisine, such as stir-frying, boiling, frying, exploding, steaming, burning, simmering, boiling, stewing, stewing, rolling, frying, boiling, stewing, pickling, marinating, smoking, mixing, grits, Meng, paste, stuffing, etc. The method of preparation of each dish must be determined by the nature of the ingredients and the technical requirements of the different dishes. In terms of the common operation requirements of Sichuan cuisine, it is necessary to grasp the sequence of feeding, the severity of the heat, the amount of dosage, the length of time, and the speed of action; It is necessary to pay attention to observe and control the color of the dish, the weight of the sauce, the quality and the quantity; Master the flavor of the finished dish, the degree of raw and cooked, old and tender, dry and wet, soft and hard, and crispy, and take the necessary measures to ensure the quality of cooking.

Personal tastes are different, and I hope these can help you choose.

I can only say that each has its own characteristics, personal preferences, and the two upstairs have supported my point of view with practical actions.

Because the method of Lu cuisine is too elaborate and elegant, while Sichuan cuisine has very convenient hot pot and skewers, the popularity is higher.

That's because Lu cuisine needs to be calmed down and carefully crafted, while Sichuan cuisine is relatively simple, convenient, and fast-paced.

Shandong cuisine is more delicate, focusing on ingredients and cooking process, while Sichuan cuisine pays attention to taste and spreads more widely.

Because Sichuan cuisine is a lot of simple dishes, it is more popular.

Lu cuisine needs to be calmed down, slowed down, and precipitated, while Sichuan cuisine is not so harsh.

I think the most important thing is that Sichuan cuisine has its own unique taste. That's why it's better than other dishes.

Shandong cuisine is the oldest cuisine in China, and it is also the only original cuisine. It is the origin of court cuisine, and many cuisines are actually learning from the cooking techniques of Shandong cuisine, including Sichuan cuisine. Why is Lu cuisine not as popular as Sichuan cuisine, and the person who asked this question is estimated to be from Sichuan.

Lu cuisine is very popular in the north and all over the country! It's just that there are very few restaurants specializing in Lu cuisine, and there are very few restaurants specializing in Lu cuisine, such as sweet and sour shredded potatoes, sweet and sour carp, green onion roasted sea cucumber, etc., these dishes will be seen in many cuisines, such as the sweet and sour taste of Lu cuisine, vinegar pepper taste, salty and fresh taste, raw fried series, as well as grilling techniques, plus good at preparing various broths to cook dishes, Lu cuisine "deserved" the first of the eight major cuisines.

The reason why Lu cuisine is not as popular as Sichuan cuisine is nothing more than this: Lu cuisine pays more attention to raw materials and cooking techniques than Sichuan cuisine, and adds unique stock seasoning into dishes. These are not the signs that ordinary restaurants dare to play, but many cuisines have the shadow of Lu cuisine.

That's why there are very few restaurants that advertise authentic Lu cuisine. Sichuan cuisine should be the best at improving among all cuisines, as well as the cuisine of taking doctrines. Isn't boiling cabbage also the technique of Lu cabbage dropping broth?

There are many extensions of Lu cuisine, and mapo tofu is also a technique for Lu cuisine to brighten and thicken? Sichuan restaurants have opened all over the country, giving everyone the feeling that Sichuan cuisine is very popular, but in fact, leaving Sichuan itself, most Sichuan cuisine is improved, otherwise it is difficult to be accepted by the locals. And many Sichuan dishes have too many shadows of Lu cuisine.

The reason why Sichuan cuisine has many stores is because Sichuan cuisine is relatively cheap in the selection of ingredients, and the method is not refined enough. It can be said that people who know a little about cooking can open a restaurant after a month of training. Because Sichuan cuisine relies on seasonings, the spicy taste is gone.

Unlike Lu cuisine, which pays attention to ingredients and cooking techniques, it feels impossible to come out and open a Lu restaurant in a few years. Lu cuisine is not as popular as Sichuan cuisine, but it has split many cuisines, and the Northeast restaurant is not more popular now? Isn't it based on the basic flavor of fresh and salty Lu cuisine?

There are also Beijing cuisine, Tianjin cuisine, which of these does not have the figure of Lu cuisine?

If a cuisine is not popular, then the one who has won the title of National Culinary Celebrity Chef should be represented. Master Qu Hao, Master Gao Bingyi, Dai Shujing, etc., all of which have been recognized by the industry, are all famous teachers of Lu cuisine! Sichuan cuisine forgive me for being lonely and unheard, and I have never seen anyone with the title of master.

If you compare Lu cuisine and Sichuan cuisine, Lu cuisine is a well-informed lady, and Sichuan cuisine is a "rough and messy" fire girl. There is no comparison with this, how to develop Sichuan cuisine, heavy oil, heavy spicy, and low selection of materials, if there is no change, it is estimated that it will return to flat. Therefore, it is not that Lu cuisine is not as popular as Sichuan cuisine, but that Lu cuisine is already like Shaolin 72 stunts, and many cuisines can start a sect if they get a skill.