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<center><h1>Eight major cuisines of the recipe</h1></center>
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<div class="lhead">Shandong Cuisine</div><br><br>
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<p id="lup">Shandong cuisine consists of four flavors, Qilu, Jiaodong, kongfu and medicinal diet.
Yonglu cuisine pays attention to the fine texture of raw materials, fresh salt, fresh soup, and fresh flavour. Junwaki,
Zhong Zheng's atmosphere and peace regimen (salty and fresh) are mainly consummate, refined, refined, cooked,
seafood and etiquette.</p><br><br><br><br><br><br><br><br>
<div class="lhead">Sichuan Cuisine</div><br><br>
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<p id="chuanp">Originated in Sichuan and Chongqing, it is characterized by Ma, spicy, fresh and fragrant.It is famous for its
"flavor", with many flavors and rich variety. Fish flavor, red oil, peculiar smell and spicy flavor are more prominent.The
six famous dishes in Sichuan cuisine are fish flavored pork, kung pao chicken, couple lung tablets, Mapo Tofu, twice
cooked pork, Dongpo pork elbow.Varied seasonings, diverse dishes, refreshing taste Chunnong both, take advantage of spicy
sauce (spicy, spicy, spicy, tangerine peel, pepper hemp, hot and sour smell, the taste)</p><br><br>
<div class="lhead">Jiangsu Cuisine</div><br><br>
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<p id="sup">Rigorous materials, color matching, modeling, different seasons. (cooking techniques are famous for stew, braise and stew;
pay attention to the soup and keep the original juice. It is also subdivided into Jinling dishes, with a flat taste. Good use of
vegetables, known as "Jinling three grass" and "early spring four fields". Huaiyang cuisine pays attention to material selection
and knife work, and is good at making soup. Su Xicai is often seasoned with distillers' grains and specializes in all kinds of
aquatic products. Xu Haicai, good at seafood and vegetables.)</p><br><br>
<div class="lhead">Cantonese Cuisine</div><br><br>
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<p id="yuep">The choice of materials is fine, clear and not light, fresh and not vulgar, tender and not raw, oily but not greasy.
He is good at stir frying, and requires proper temperature and temperature. It is also compatible with many Western dishes,
paying attention to the momentum and grade of dishes. (by Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou
cuisine (also kno
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