What are the 7 major cuisines in China? There are several major cuisines in China

I'm also the same as the previous one?

Haha years

There are 7 types of Chinese cuisine. I don't know much about the specifics, but what you say is what it is, right?

There are eight major cuisines in China, namely Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Suzhou cuisineFujian cuisine, Zhejiang cuisine, Hunan cuisine,Hui cuisine

1.Shandong cuisine: Qilu flavor originated in Shandong and is one of the four traditional Chinese cuisines.

It is also the only spontaneous cuisine among the eight major cuisines (compared to the Huaiyang, Sichuan, Cantonese and other influential cuisines), and it is the largest cuisine in the imperial court. Shandong cuisine is divided into two major schools, Jiaodong cuisine, which is mainly seafood, and Confucian cuisine, which is dominated by mountain delicacies.

2.Sichuan cuisine is the most distinctive cuisine in China, and it is also the largest folk cuisine. Sichuan cuisine has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors".

In terms of cooking methods, there are as many as 38 kinds of Sichuan cuisine, such as stir-frying, frying, dry roasting, frying, smoking, soaking, stewing, stewing, stewing, pasting, and exploding. In terms of taste, it pays special attention to color, fragrance, taste and shape, and has the advantages of north and south, and is known for its many, wide and thick taste.

3.Cantonese cuisine is Cantonese cuisine.

Originated in Lingnan. It consists of Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine.

It is composed of three local flavors, and each of the three flavors has its own characteristics. Cantonese cuisine is characterized by a rich and delicate selection of ingredients and a light taste. Cantonese cuisine has many optional raw materials, so it is naturally fine. Cantonese cuisine pays attention to the seasonality of raw materials, and "don't eat it from time to time".

4.Su cuisine pays attention to the selection of materials, fine knife work, sweet taste, exquisite shape and distinctive characteristics. Due to the humid climate in Jiangsu and Zhejiang and its proximity to the coast, sugar is often added to the dish to remove moisture. Jiangsu cuisine.

Chili peppers are rarely used, because eating chili peppers can remove moisture, but they are easy to catch fire. Therefore, Jiangsu and Zhejiang cuisine is mainly sweet.

5.Fujian cuisine is often based on Fuzhou cuisine and Xiamen cuisine. It first originated in Minhou County, Fujian.

Later, Fuzhou and southern Fujian were formed.

There are three different genres in western Fujian. Fujian cuisine has gradually formed through the mixing and exchange of the Han culture of the Central Plains and the local ancient Yue culture. Its culinary characteristics are:

The soup should be clear, the taste should be light, and the stir-fry should be crispy, 6Zhejiang cuisine is a local cuisine represented by four flavors: Hangzhou, Ningbo, Shaoxing and Wenzhou. Zhejiang cuisine uses a wide range of raw materials, focusing on the freshness and reasonable combination of raw materials, in order to complement the taste, and fully explore the deliciousness and nutrition of ordinary raw materials.

7.Hui cuisine originated in the Huizhou region of Anhui Province and is one of the eight major cuisines in China.

One. The main characteristics are that they like to use ham to accompany the flavor, use rock sugar to enhance freshness, and are good at maintaining the original taste and true taste of raw materials.

8.Hunan cuisine is a local cuisine with a long history in China. Hunan cuisine pays special attention to seasoning, especially sour and spicy, salty and fragrant, fragrant and fresh.

The summer is hot, and the taste is heavy and light, fragrant and fresh. The winter is wet and cold, and the taste is heavy, hot and spicy, thick and fresh. Hunan cuisine seasoning, characterized by "sour and spicy", mainly spicy, sour in it.

"Sour" is the acid of sour kimchi, which is more mellow and gentle than vinegar.

The eight major cuisines in China are: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine.

It should be: Shandong cuisine, Cantonese cuisine, Sichuan cuisine, Huaiyang cuisine, Hui cuisine, Hunan cuisine, Zhejiang cuisine and Fujian cuisine. Cuisines representing each region. It is especially famous for Cantonese cuisine, Suzhou cuisine and Shandong cuisine.

The eight major cuisines are the collective names of Shandong, Sichuan, Guangdong, Suzhou, Fujian, Zhejiang, Hunan and Huizhou cuisines, which refer to the dishes of Chinese cuisine that have evolved over a long period of time in terms of material selection, cutting and matching, cooking and other skills, have distinctive local flavor characteristics, and are recognized by the society. As early as the Shang and Zhou dynasties, China's dietary culture had a prototype, and in the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Suzhou cuisine became the most influential local cuisines at that time, known as the "four major cuisines". By the end of the Qing Dynasty, the four new local cuisines of Zhejiang, Fujian, Hunan and Hui were differentiated and formed, which together constituted the "eight major cuisines" of traditional Chinese cuisine.

Traditional Chinese dining culture has a long history, and there are many genres in cooking. In the Qing Dynasty, the four major cuisines of Shandong, Sichuan, Guangdong and Suzhou were formed. Later, Fujian, Zhejiang, Hunan, Hui and other local cuisines gradually became famous, so China's "eight major cuisines" were formed, namely Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Huizhou cuisine.

Shandong, Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan and Hui, eight major cuisines.

Chinese cuisine:

First, Shandong cuisine, Shandong cuisine, in the Ming and Qing dynasties, the imperial cuisine of the palace is mainly Shandong cuisine, and Shandong cuisine is the first of the eight major cuisines, representing the dishes with nine large intestines, fried double crispy, braised prawns and so on.

Second, Sichuan cuisine, Sichuan cuisine, originated in the Qin and Han dynasties, developed in the Tang and Song dynasties, and was widely spread in the Ming and Qing dynasties.

Third, Su cuisine, Jiangsu cuisine, originated in the period of the Northern and Southern Dynasties, is the second largest cuisine of the imperial cuisine of the palace, the representative dishes are osmanthus glutinous rice lotus, lion head, squirrel mandarin fish and so on.

Fourth, Yuanmafeng Cantonese cuisine, Cantonese cuisine, existed in the Western Han Dynasty, composed of Chaozhou cuisine (also known as Chaoshan cuisine), Dongjiang cuisine (also known as Hakka cuisine), Guangzhou cuisine (also known as Cantonese cuisine) three local tastes, the three local tastes have their own characteristics, representative dishes are salt-baked chicken, soybean milk fish fillet, gollum beef, etc.

Fifth, Fujian cuisine, Fujian cuisine, the dishes are mainly seafood, sweet and sour can be fishy, but the original taste of seafood can be guaranteed, and the representative dishes are Buddha jumping over the wall, fish balls, oyster fried, etc.

Sixth, Zhejiang cuisine, Zhejiang cuisine, composed of Shaoxing, Hangzhou, Ningbo cuisine, representative dishes are West Lake vinegar fish, Longjing orange shrimp, Dongpo meat and so on. Mock Song.

Seventh, Hunan cuisine, Hunan cuisine, Hunan cuisine is also mainly smoked bacon and cured meat, representative dishes include farmhouse fried meat, Changsha stinky tofu, spicy chicken.

Eighth, Hui cuisine, Anhui cuisine, existed in the Southern Song Dynasty, mainly burned, stewed, pay attention to heat and fire power, the representative dishes are fire baked fish, honey red taro, ham stewed soft-shelled turtle.