Because local customs are different, so the diet is different, but also the formation of a "Unique Flavors and Tastes" style of local dishes, the so-called Southeast and Northwest dishes, of course, each with its own unique flavor. Today to reveal the "Unique Flavors and Tastes" of the southeast and northwest dishes.

Unique Flavors and Tastes：East

Shanghai cuisine: oil-heavy flavor and delicate and delicate are important features of Shanghai cuisine, both elegant and fresh quiet refreshing, but also no lack of rolling oil and red sauce of the demon burns, this dish is about the true flavor, eat the general sub Jiangnan water town of the misty rain hazy flavor, talking about an indescribable flavor.

Jiangsu cuisine: fresh and calm, is the tone of Jiangsu cuisine. River, river, lake, seafood, fresh melon, fresh fruit, flowers, fresh vegetables, highlighting a "fresh" word; meat and vegetarian combinations, salty, sweet and mellow, focusing on a "clear" word. Light with Huai salt, between the use of five spices, sugar and vinegar, commonly used onions, ginger, bamboo shoots, bad, wine, qu, hemp, in order to taste freshness, for the Jiangnan ink landscape painting retains an elegant.

Unique Flavors and Tastes：Western

Szechuan Cuisine: Szechuan Cuisine pays attention to color, aroma, taste, shape and utensils, especially in the taste of the prominent, known for taste, taste, wide, thick. Commonly used flavor has more than 20 kinds, especially the use of spicy, ever-changing, can be said to be unique, not only in the selection of materials on the green pepper, red pepper, fresh pepper, dried pepper, pickled pepper, burnt pepper, hot sauce, chili pepper, chili oil, etc., and pepper, ginger, green onion, garlic, vinegar, sugar and other ingenious with the combination of cooking into a dry and ever-changing composite flavor, the formation of hot and spicy, chili, burnt pepper, strange flavor, fish, home-style, etc., very rich flavor type, and according to the different raw materials, and according to the different flavor type, and the different ingredients of Sichuan Cuisine. At the same time, according to the different raw materials, respectively, take color, take the shape, take the taste, cleverly cooperate, cooking into dishes, so that the form of Sichuan cuisine, "fresh and mellow, spicy and pungent. A dish a frame, a hundred dishes a hundred flavors" unique style, which allows people to stand on the top of the five flavors, feel the full test from the world of taste. Nowadays, you can find classic Sichuan home cooking in Jinan's specialty food mall.

Guizhou cuisine: Guizhou cuisine is divided into ethnic and folk dishes, and ethnic dishes are characterized by sour and spicy. Because of the ancient Guizhou less salt, so the ethnic minorities eat acid in order to replenish physical energy, eat acid walking will not hit the "scurrying". And the characteristics of folk food is to pay attention to a thousand flavors, wild and interesting, seasonings are also unique. For example, wood ginger flowers, mint, etc., and many secret recipes. Cold mint, see the name you know is a summer food. The Guizhou Sour Soup Grilled Fish in Jinan Specialty Food Mall is even better.

Unique Flavors and Tastes：South

Cantonese Cuisine: Guangdong people will eat, will eat to the point that it seems that everything, can be into the food, so "food in Guangzhou" is not false at all. Guangdong cuisine flavor fresh, pay attention to clear and not talk about, fresh and not vulgar, taste to clear, fresh, tender, cool, pay attention to clear in the fresh, light in the beauty, and with the different seasons and changes, summer and autumn light, winter and spring rich, and there are five nourishment (fragrant, crispy, crunchy, fat, thick), six flavors (sour, sweet, bitter, spicy, salty, fresh) of the difference, in addition, the Guangdong cuisine there are many unique sauces, such as oyster sauce, fish sauce, columns of the wait, Shacha, black bean sauce, sour plum, curry, lemon, etc., so many combinations of flavors, Jiaoren style is indeed wonderful!

Unique Flavors and Tastes：Beijing

Beijing Cuisine: The court cuisine of the noble, the richness of the Tanjia Cuisine made the Beijing Cuisine a bit unattainable, the use of sophisticated materials, fine craftsmanship, mellow and fresh flavor has become the unique style of Beijing Cuisine. The princes and ministers eat is fine and noble, plus eat "full banquet" when the platoon, the flavor should be the old man's sentence eat - open - up! ......

Shandong cuisine: Shandong people really, so Shandong food is really, do not like too flower murmur, and Sichuan cuisine, different from the hundred dishes, Shandong cuisine is a dish of one flavor, seasoning is very heavy pure mellow and thick, very few composite flavor type. And Shandong cuisine has always paid attention to the soup, nutritious, flavorful mellow fresh broth can be used to do both soup dishes, but also can be done to refresh the seasoning, think of Shandong dishes clear, fresh, crisp, tender, mostly by the first bowl of broth slowly modulated out, but when you see the Shandong people with green onions, dipped in soy sauce, rolled with a big cake, click, ate, Shandong cuisine, the delicacy of the bold and bold is also here in its entirety. To use a metaphor, it's like a martial arts student yelling wow-ya-ya, where to go! That's why the Jinan Specialty Food Mall is also a place where foodies from all walks of life gather because of the authentic Shandong cuisine.