There are four traditional Chinese cuisines and eight major cuisines

Four major cuisines: Sichuan cuisine (Sichuan), Shandong cuisine (Shandong), Cantonese cuisine (Guangdong), Huaiyang cuisine (Jiangsu).

Eight cuisines: Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Huaiyang cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, Huizhou cuisine.

The four major cuisines in China are Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Huaiyang cuisine.

1. Shandong cuisine: Shandong cuisine is the spontaneous cuisine (compared with the Huaiyang, Sichuan, Guangdong and other influential cuisines) among the four traditional Chinese cuisines (also the eight major cuisines), and it is the cuisine with the longest history, the most abundant techniques and the most skillful.

2. Sichuan cuisine: It is one of the four traditional cuisines of the Han nationality in China.

1. One of the eight major cuisines of China.

1. The culmination of Chinese repentant cuisine.

3. Cantonese cuisine: Cantonese cuisine is Cantonese cuisine, which is one of the four major cuisines and eight major cuisines in China. Cantonese cuisine in a narrow sense refers to Cantonese cuisine (i.e., Guangzhou cuisine), and in a broad sense, it also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine).

4. Huaiyang cuisine: It is one of the four traditional Chinese cuisines, originating in Yangzhou and Huai'an.

Characteristics of the four major cuisines of China

Cantonese cuisine absorbs the strengths of others, selects a wide range of materials, strange and miscellaneous, and seafood is a treasure in the food, and birds, rats, snakes, and insects are all delicacies. The selection of dishes also pays attention to freshness and smoothness, light in summer and autumn, and rich in winter and spring. In addition to paying attention to the freshness of raw materials, freshly slaughtered and blind cooking, we also pay attention to keeping the raw materials fresh in the heat.

Shandong cuisine has a wide range of materials, fine selection of materials, pay attention to plump and affordable, comprehensive cooking methods, good at making soup, good at seasoning with green onions. Lu cuisine has unique features in cooking seafood, especially the cooking of seafood and small mill pre-seafood, which can be called a must.

Sichuan cuisine is famous overseas for its spicy taste, and has the reputation of "food in China, taste in Sichuan". Sichuan cuisine is careful in the selection of materials, and the ingredients are fine, the cooking is exquisite, the seasoning is diverse, especially the taste is diverse, and it is known as a hundred dishes and a hundred flavors.

Huaiyang cuisine should pay attention to fresh and tender; Fine production, pay attention to knife work; Seasoning is light and light, emphasizing the original taste, attaching importance to adjusting the soup, and the flavor is fresh; Bright colors, refreshing and pleasing to the eye; The shape is beautiful, chic and novel, vivid and realistic.

The four major cuisines are the general names of Shandong cuisine, Sichuan cuisine, Cantonese cuisine and Huaiyang cuisine.

1. Shandong cuisine is a spontaneous cuisine among the four major cuisines of the limbs, which has formed a systematic cooking theory and cooking technique framework at the earliest time in China, with a long history and a continuous lineage, and is the oldest and most effective cuisine. Its style is: generous and noble, dignified and not biased, it is a general high standard, rather than calling for one or two dishes or biased taste.

2. Sichuan cuisine, that is, the cuisine of Sichuan, is one of the four major cuisines of the Han nationality in China, and it is also the most distinctive cuisine.

Originated in the Sichuan region, it is characterized by numb, spicy, fresh and fragrant. The raw materials of Sichuan cuisine are mostly home-cooked ingredients, and the banquet guests occasionally use mountain delicacies and river freshness. Make good use of cooking methods such as stir-frying, dry stir-frying, dry roasting, soaking, and stewing.

It is famous for its "taste", with many flavor types and rich changes, with fish fragrance, red oil, strange flavor, and spicy flavor are more prominent.

The style of Sichuan cuisine is simple and fresh, with a strong local flavor. Famous representative dishes include: back pot meat, mapo tofu, sauerkraut fish, saliva chicken, fish-flavored shredded pork, fish-flavored eggplant, boiled pork slices, boiled cabbage and so on.

3. Cantonese cuisine is Cantonese cuisine, which refers to Guangzhou cuisine in a narrow sense, that is, it generally refers to Guangzhou cuisine (including Nanfanshun), which is one of the four major cuisines of the Han nationality in China, originating from the Central Plains, after more than 2,000 years of development, it has gradually matured in the late Qing Dynasty and enjoys a high reputation at home and abroad. It is composed of three local flavors: Cantonese cuisine (i.e., Guangzhou cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics.

4. Huaiyang cuisine began in the Northern and Southern Dynasties, Tang and Song dynasties, when economic development promoted the prosperity of the food and banking industry, and Huaiyang cuisine and southern Jiangsu cuisine became one of the two pillars of "southern food". During the Ming and Qing dynasties, Huaiyang cuisine developed more rapidly along the canal from north to south and along the Yangtze River from east to west. The geographical advantages of the coast have expanded the influence of Suzhou cuisine at home and abroad.

Huaiyang cuisine is composed of three flavors: Huai'an, Yangzhou and Nanjing, and is the second largest cuisine in the palace.

Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, Hui cuisine.

In the Qing Dynasty, the four major cuisines of Shandong, Sichuan, Guangdong and Suzhou were formed (according to the order in Xu Ke's "Qing Barnyard Banknotes", the same below), and later, local cuisines such as Fujian, Zhejiang, Hunan and Hui gradually became famous, so China's "eight major cuisines" were formed, namely Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Huizhou cuisine. The Chinese invented cooking methods such as stir-frying (bursting, boiling), roasting (stewing, simmering, stewing, marinating), frying (boiling, pasting), frying (cooking), boiling (boiling, stewing, boiling), steaming, roasting (pickling, smoking, air-drying), cold dressing, and drenching.

Shandong cuisine is the spontaneous cuisine (compared with the Huaiyang, Sichuan, Cantonese and other influential cuisines) among the four traditional Chinese cuisines (also the eight major cuisines), and it is the cuisine with the longest history, the most abundant techniques and the most skillful. It is a representative of the culinary culture of the Yellow River Basin. Sichuan cuisine is one of the four major traditional cuisines of the Han nationality in China.

1. One of the eight major cuisines of China. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine, and among the local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, noodles and snacks, hot pot, etc. Sichuan cuisine is divided into three factions: Rong faction (Shanghe Gang), Chongqing faction (Xiahe Gang), and Yan faction (Xiaohe Gang).

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

As early as the Shang and Zhou dynasties, China's dietary culture had a prototype, with Taigongwang being the most representative, and then in the Spring and Autumn Period and the Warring States Period of Qi Huan, the flavor of northern and southern dishes in the food culture showed differences. By the time of the Tang and Song dynasties, the southern and northern foods had their own systems.

In the Southern Song Dynasty, the pattern of sweet in the south and salty in the north was formed.

In the early years of the Qing Dynasty, Sichuan, Shandong, Huaiyang, and Cantonese cuisine became the most influential local cuisines at that time, known as the four major cuisines. At 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 the Han diet.

The four major cuisines of China refer to the four representative cuisines in traditional Chinese food culture. They are:1

Sichuan cuisine: Sichuan cuisine is a cuisine represented by Chengdu, Sichuan Province, which is famous for its rich and diverse, spicy and delicious ingredients, and a wide range of ingredients. Sichuan cuisine is known for its exquisite cooking techniques, rich flavors, ingenious ideas, and extensive and sophisticated ingredients.

2.Lu cuisine: Shandong cuisine is a local cuisine represented by Shandong Province in China, and is known as one of the eight major cuisines in China.

Lu cuisine pays attention to the exquisite materials, delicious taste, pays attention to heat and knife technique, and emphasizes the coordination of color, fragrance, taste and shape. Shandong cuisine is mainly steamed, simmered, stewed and other techniques. 3.

Cantonese cuisine: Cantonese cuisine is a representative of the local food culture of Guangdong Province in China, and is known as the mainstream cuisine in South China. Cantonese cuisine is known for its rich dishes, light flavors, natural flavors, and unique cooking methods, as well as its cooking techniques and selection of ingredients.

4.Su Cuisine: Su cuisine is a traditional food culture in Jiangsu Province, China, and is known for its delicate and delicate taste, as well as its light sweet and refreshing taste.

Su cuisine pays attention to cooking skills, pays attention to fresh and tender flavor, and emphasizes the unity of color, fragrance, taste and shape. Snacks and local cuisines from Suzhou, Nanjing, Yangzhou and other places are also representatives of Suzhou cuisine.