Gansu Jiuquan Hotel belongs to which of the eight major cuisines?

This is Sichuan food. . . Sichuan cuisine is one of the eight major cuisines in China, which originated in Sichuan and Chongqing and is characterized by hemp, spicy, fresh and fragrant. The emergence of Sichuan cuisine can be traced back to the Qin and Han Dynasties, and it has formed a genre in the Song Dynasty, and its influence has reached the Central Plains. Most of the raw materials are delicacies, fresh ginger, wild vegetables and livestock. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing. Known for its "taste", it has a wide variety of tastes, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with strong local flavor. Rong Pai Sichuan cuisine is exquisite and delicate, while Chongqing Sichuan cuisine is generous and rough. Famous dishes: boiled pork slices, shredded pork with fish flavor, Sichuan-style pork, fried pork with salt, kung pao chicken, fried eel slices, diced Chili chicken, Chili fat sausage, Mapo tofu, boiled fish, shredded pork with pickled peppers, shredded pork with green peppers ... Snacks in Chengdu and Chongqing are also classified as Sichuan cuisine. Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine. Sichuan cuisine has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors". There are 38 cooking methods of Sichuan cuisine, such as stir-frying, frying, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste and shape, and has the advantages of North and South, and is famous for its strong, wide and strong taste. There have always been "seven flavors" and "eight flavors". People who usually have a bad appetite are very suitable for eating some Sichuan food. The slightly spicy compound taste helps to promote saliva secretion and increase appetite. Need to remind everyone that Sichuan food is generally spicy and heavy, and ordinary people may have stomach upset if they eat too much. Therefore, spicy food is best served with some light dishes. Characterized by a variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, sour, pepper, sesame sauce, mashed garlic, mustard, red oil, sweet and sour, fishy smell, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". In terms of cooking methods, there are as many as 38 cooking methods, such as frying, frying, dry burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There has always been a saying of "seven flavors" (sweet, sour, spicy, bitter, fragrant and salty) and eight flavors (dry burning, hot and sour, fish flavor, dry frying, peculiar smell, pepper hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, the most famous ones are: dry-roasted rock carp, dry-roasted mandarin fish, liao ribs, shredded pork with fish flavor, exotic chicken, kung pao chicken, steamed pork with rice flour, Mapo tofu, beef hotpot with beef tripe, dry-fried shredded beef, couple's lung slices, Dengying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on. The six famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork and Dongpo elbow.