北京菜的基本特点是：选料讲究，刀工精湛，调味多变，火候严谨，讲究时令，注重佐膳。
Beijing cuisine is: the basic characteristics of materials exquisite, knife work masterly, seasoning and changeful, temperature is rigorous, exquisite seasonal, pay attention to assist meal.
扬州菜注重选料的原汁原味，在菜的装饰上讲究形态的艺术性和颜色的鲜艳性，扬州菜实际上糅合了南北菜系之精华。
While emphasizing the original flavors of well-chosen materials, it features carefully selected ingredients, also, the artistic shape and bright colors of the dishes and more ornamental value.
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