I would like to know more about Chinese cuisine, is there anyone who can give a detailed answer, tha

All cuisines in China include Shandong, Sichuan, Cantonese, Suzhou, Fujian, Zhejiang, Hunan and Hui.

Shandong cuisine is known as the first of the eight major cuisines, originated in Shandong, and 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. Sichuan cuisine is the most distinctive cuisine in China, and it is also the largest folk cuisine.

The most intuitive reaction is the Sichuan cuisine tube in the streets and alleys.

The first impression that Su cuisine gave me was exquisiteness. Whether it is a dish or a pastry, the knife work is fine and the shape is beautiful, which fully interprets the beauty of Jiangnan not only people, but also the food. The second largest folk cuisine, which started a little later.

The most striking taste characteristic of Cantonese cuisine is sweetness. The emphasis of Hui cuisine is to take local materials, to win with freshness, and the biggest feature is to eat and supplement.

As the third largest cuisine in the first court, Zhejiang cuisine is the oldest cuisine. But I'm really not familiar with it, it should be more similar to Su cuisine, relatively speaking, Su cuisine is slightly sweeter, and Zhejiang cuisine is lighter. If Sichuan cuisine focuses on spicy, then Hunan cuisine is sour and spicy.

In addition to focusing on spicy, Hunan cuisine also pays attention to wax.

Fujian cuisine is a typical representative of Hakka cuisine, if I am a little unfamiliar with Zhejiang cuisine, then I am really unfamiliar with Fujian cuisine. My friend is from Fujian, and she usually eats light, sweet, and she likes everything I don't like anyway. In fact, for me personally, except for Sichuan cuisine and Hunan cuisine, the overall feeling of other cuisines is that they are light and tasteless.

China's more famous cuisines are: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine.

1. Cantonese cuisine: light taste and wide selection of materials are the two biggest characteristics of Cantonese cuisine, today's Cantonese cuisine is not only one of the eight major cuisines in China, but also one of the favorite cuisines of overseas Chinese (the other is Sichuan cuisine), the factions of Cantonese cuisine mainly include Guangzhou cuisine, Chaozhou cuisine, Hong Kong cuisine, Macao cuisine, Shunde cuisine, the representative dishes of Cantonese cuisine are white-cut chicken, braised pigeon, honey sauce barbecued pork soup, claypot rice, Cantonese roast stuffed duck, steamed pork ribs with soy sauce, pineapple grunt pork, etc.

2. Su cuisine: Su cuisine is one of the eight major cuisines in China, in addition to the Huaiyang cuisine just mentioned, other factions of Suzhou cuisine also have Jingsu cuisine, Su Xi cuisine, Xu Hai cuisine three kinds, Beijing and Suzhou cuisine to "Jinling three grass" and "early spring four wilds" famous, Su Xi cuisine and Su Bang cuisine and Wuxi cuisine subdivision, Su Bang cuisine has squirrel fish, steamed hairy crab, cherry meat, Wuxi cuisine has Wuxi sauce pork ribs, Wuxi oil gluten, etc., and Xu Hai cuisine because it is located by the sea and northern Jiangsu, the taste is heavier, the characteristics of Lu cuisine are prominent, Pengcheng fish balls, overlord farewell concubine, Turtle sauce dog meat is a typical representative dish.

3. Hunan cuisine: one of the eight major cuisines, overseas, often mixed with Sichuan cuisine, silly and stupid, it is not clear to distinguish, because Hunan cuisine is also a spicy cuisine, the factions of Hunan cuisine mainly include Xiangjiang cuisine, Xiangxi cuisine, Dongting cuisine, Xiangjiang cuisine is the official cuisine, generally it is the group of tofu, group of shark fin and the like, folk cuisine is the well-known chopped pepper fish head, chili fried meat and other dishes, Hunan cuisine is cured meat, Dongting Lake is a banquet of all kinds of fish.

All the cuisines are Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine. Although Lu cuisine is the first of the eight major cuisines, but more is caused by the history and culture of Lu cuisine itself, when the popularity rate is not good, it is basically not seen in some street shops, Sichuan cuisine is more popular with many people, it may be that it is spicy, Hui cuisine is not promoted, most of them are sold in some special hotels, to be honest, every day eight major cuisines or something, I don't know what there is, ordinary people eat some home-cooked food at home, and I don't know which cuisine to count.

Sichuan cuisine, Shanghai cuisine, Anhui cuisine, Guangdong cuisine, Fujian cuisine, Northeast cuisine, Hunan cuisine, Hangzhou cuisine, Yunnan cuisine, Northwest cuisine. That's pretty much all I know, but China is so big that it's almost impossible to count all the cuisines, because the small villages probably have their own cuisines.

There are eight major cuisines in China, including Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Huizhou cuisine. China's eight major cuisines pay attention to color, flavor and flavor, and each cuisine is a representative cuisine formed through historical accumulation and cultural edification.

The main ones are the eight major cuisines, Shandong, Sichuan, Guangdong, Suzhou, Fujian, Zhejiang, Hunan and Hui. However, each place has its own cuisine, which may not have become a large-scale series, but they all have their own characteristics, such as Shanxi, Shaanxi, and Henan.

Chinese cuisines include: Sichuan cuisine, Shandong cuisine, Hui cuisine, Cantonese cuisine, Fujian cuisine, Hunan cuisine, Zhejiang cuisine, Suzhou cuisine, these major cuisines are the mainstay. However, each place has its own special cuisine. For example, the messy stew in the Northeast, the big pot dishes in Henan, etc.

At present, there are all the cuisines in China: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine. These are very tasty and very famous. But there are still many unknown cuisines that we don't know.

All the cuisines in China are Shandong, Sichuan, Cantonese, Fujian, Zhejiang, Hunan, Hui and Suzhou.

The dishes of Su cuisine are sweeter and not greasy, which is suitable for friends with light tastes. For friends with heavier tastes, Hunan cuisine is recommended, Hunan cuisine is more spicy.

The people live on food"The prosperity of a society is based on the premise of abundant food and clothing, and China's food culture is broad and profound, exquisite, and an important part of the traditional national culture.

What are the eight major cuisines? Which genre do you eat? Let's find out!

Introduction to the eight major cuisines** and descriptions.

There are four major cuisines in China, including Shandong cuisine, Suzhou cuisine, Sichuan cuisine, and Cantonese cuisine. Shandong cuisine: Shandong cuisine, which is composed of three cuisines: Qilu, Jiaoliao and Confucius.

It is the largest rent-disturbing cuisine in the palace. Take the Confucian flavor as the leader. Shandong cuisine has a long history and has had a profound influence on other cuisines and even the entire Chinese food culture.

Sichuan cuisine: that is, Sichuan cuisine. It is represented by Chengdu cuisine and Chongqing cuisine.

The flavors of Sichuan cuisine are relatively uniform in various places. It is mainly popular in the southwest and Hubei regions, and there are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China, and it is also the largest folk cuisine, Suzhou cuisine is composed of Xuhai, Huaiyang, Nanjing and southern Jiangsu four trillion cluster flavors, and is the second largest cuisine in the imperial court.

Today's state banquet is still dominated by Su cuisine. Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisine. The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang flavor, Nanjing flavor, southern Jiangsu Fengzu Li Ying flavor, Zhejiang flavor and Huizhou flavor.

Later, Zhejiang cuisine and Huizhou cuisine were one of the eight major cuisines with their distinctive characteristics. The Xuhai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and southern Jiangsu flavors of the original Jiangsu and Zhejiang cuisine make up the Suzhou cuisine. Cantonese cuisine represented by Huaiyang and southern Jiangsu flavors:

That is, Cantonese cuisine, which is composed of three flavors: Cantonese, Hakka, and Chaoshan, and there are Cantonese restaurants in most parts of China. It has a great impact at home and abroad. Not only Hong Kong and Macau, but also Chinese restaurants around the world, most of them are mainly Cantonese cuisine.

Cantonese cuisine is the second largest folk cuisine in China, second only to Sichuan cuisine. In foreign countries, it is the representative cuisine of China. Cantonese cuisine is represented by Cantonese flavors.

The representative dishes of Sichuan cuisine are: dry-roasted rock carp, dry-roasted osmanthus fish, fish-flavored shredded pork, weird chicken, boiled pork slices, Chongqing grilled fish, kung pao chicken, steamed beef, mapo tofu, hairy belly hot pot, dried shredded beef, husband and wife lung slices, Dengying beef, dandan noodles, Lai tangyuan, Longchaoshou and so on. Cantonese cuisine, referred to as Cantonese cuisine.

Features: It is characterized by a wide selection of materials, paying attention to freshness, tenderness, coolness, smoothness and thickness. It mainly consists of Cantonese cuisine, Teochew cuisine, and Dongjiang cuisine.

Representative dishes: Dragon and Tiger Fight, Crispy Suckling Pig, Gulu Pork, Daliang Stir-fried Fresh Milk, Chaozhou Tube Stewed Abalone Wing, Oyster Sauce Beef Tenderloin, Winter Melon Cup, Wenchang Chicken, etc.

Sichuan has been known as the "land of abundance" since ancient times. With abundant products and a leisurely life, people are very enthusiastic about eating. Cantonese representative dishes:

Dragon and Tiger Fight, Crispy Suckling Pig, Gollum Pork, Daliang Stir-fried Fresh Milk, Chaozhou Tube Stewed Abalone Wings, Oyster Sauce Beef Tenderloin, Winter Melon Cup, Wenchang Chicken, etc. Representative dishes of Shandong cuisine: sweet and sour fish, pot roasted elbow, fried lamb with green onions, grilled sea cucumber with green onions, pot collapsed tofu, braised conch, fried oyster yellow, etc.

Representative dishes of Hui cuisine: braised civet, stewed soft-shelled turtle with ham, roasted pheasant in Xuedong, roasted chicken in Fuliji, honeycomb tofu, smoked duck in Wuwei, etc.

Since the beginning, Sichuan, Guangdong, Shandong, Suzhou, is China's earliest four major cuisines, by the changes of the times, people's tastes have a new pursuit, and the rise of a number of rookies, such as Fujian cuisine, Hunan cuisine, Hui cuisine, Zhejiang cuisine, each cuisine is unique, respectively representing local customs and eating habits, forming China's eight major cuisines.

Sichuan cuisine is divided into Shanghe Gang and Xiahe Gang, Shanghe Gang is mainly represented by Chengdu, Xiahe Gang is represented by Chongqing, Sichuan cuisine has a wide range of materials, changeable seasonings, diverse dishes, fresh and mellow taste, is known for making good use of spicy seasoning, and with its unique cooking methods and strong local flavors. The representative dishes are, Dong'an chicken, goldfish play lotus, Yongzhou blood duck, cured meat and steamed, sister dumplings, Ningxiang flavor snake, Yueyang ginger spicy snake, chopped pepper fish head, etc.

There are eight major cuisines: Shandong cuisine, Cantonese cuisine, Sichuan cuisine, Hunan cuisine, Fujian cuisine, Zhejiang cuisine, Suzhou cuisine, and Hui cuisine. Among them are Lu cuisine:

Sweet and sour fish, pot roasted elbow, fried lamb with green onions, grilled sea cucumber with green onions, pot collapsed tofu, braised conch, fried oysters, etc. Cantonese cuisine: Dragon and Tiger Fight, Crispy Suckling Pig, Gulu Pork, Daliang Stir-fried Fresh Milk, Chaozhou Tube Stewed Abalone Wings, Oyster Sauce Beef Tenderloin, Winter Melon Gu, Wenchang Chicken, etc.

Sichuan cuisine: shredded fish-flavored pork, mapo tofu, kung pao chicken, camphor tea duck, etc.

The first is China's Cantonese cuisine, which is very delicious and tasteful, representing a kind of Cantonese cuisine, the second is Liao cuisine, so these dishes are basically light in taste, and the third is the Shandong cuisine that we are more familiar with, so it is also very flavorful, so it is mainly spicy, so it represents this personality and charm.

The eight major cuisines of China include: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Huizhou cuisine. Among them, Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Suzhou cuisine were formed in the early Qing Dynasty and became the most influential local cuisine 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.

1. Shandong (Shandong cuisine) - the largest cuisine in the palace, with the Confucian style as the leader.

2. Sichuan (Sichuan cuisine) - the most distinctive cuisine in China and the largest folk cuisine.

3. Jiangsu (Su cuisine) - the second largest cuisine in the palace and the most popular cuisine at ancient and modern state banquets.

4. Don't disturb Guangdong (Cantonese cuisine) - the second largest folk cuisine in China, the most influential Chinese cuisine abroad, which can represent China.

5. Fujian (Fujian cuisine) - the representative cuisine of Hakka cuisine.

6. Zhejiang (Zhejiang cuisine) - one of the oldest cuisines in China and the third largest cuisine in the imperial court.

7. Hunan (Hunan cuisine) - the third largest folk cuisine.

8. Anhui (Huizhou cuisine) - a typical representative of Huizhou culture.

Teochew cuisine occupies an important place in Cantonese cuisine. Chaocai mainly uses seafood, river fresh food and livestock and poultry as the original sail blind materials, and is good at cooking vegetarian dishes with vegetables and fruits as raw materials, making fine stir-frying, and processing is diverse. It can be divided into stir-frying, cooking, frying, stewing, stewing, burning, baking, baking, marinating, smoking, soaking, rolling, mixing, the knife work is exquisite, and the soup and vegetable kung fu are particularly deep, among which the stew, braised and soup bubble are the most characteristic of the state.

Dongjiang cuisine, also known as Hakka cuisine, is mainly made of meat, which is original and pure, and emphasizes crispy, soft, fragrant and thick. Pay attention to fire skills, and are known for stewing, roasting, boiling, and baking, especially casserole dishes.

There are eight major cuisines in China. It is divided into Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine. In addition to the eight major cuisines, there are some sub-cuisines that are more influential in China, such as Chaozhou cuisine, Northeast cuisine, Bang cuisine, Gan cuisine, Chu cuisine, Beijing cuisine, Tianjin cuisine, Hebei cuisine, Henan cuisine, Hakka cuisine and other Gaihui cuisines.

The cuisine of Chinese food culture refers to a set of self-contained cooking techniques and flavors formed after a long historical evolution due to the differences in climate, geography, history, products and food customs in a certain region, and is recognized by all parts of the country.