What are the eight major cuisines? What are the flavors of each of them?

Sichuan, Shandong, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Hui are the special cuisines of the eight major cuisines in China.

1. Sichuan specialty cuisine faction: There are 2 factions in Chengdu and Chongqing. Characteristics: Famous for its many flavors, wide flavors, thick flavors, and strong flavors.

2. Shandong Province Specialty Cuisine Faction: It is composed of two local flavors of Jinan City and Jiaohe: deep taste, onion, ginger and garlic.

3. Jiangsu Province Specialty Cuisine Faction: It is formed by the development trend of local cuisine in Yangzhou City, Suzhou City and Nanjing City. Characteristics: Cooking techniques are famous for stewing, stewing, and simmering; Attach great importance to the soup and maintain the original juice.

4. Zhejiang Province Specialty Cuisine Faction: It is composed of local cuisines such as Hangzhou, Ningbo, and Shaoxing, and the most prestigious is Hangzhou cuisine. Characteristics: delicate and soft, mellow and waxy, fresh and non-greasy.

5. Cantonese cuisine factions: There are three factions of Guangzhou City, Chaozhou City, and Huizhou Dongjiang, which are meant by Guangzhou cuisine. Characteristics: The cooking method highlights frying, frying, stewing, stewing, etc., and the taste characteristics are refreshing, light, crispy and fresh.

The difference is that the taste is different, the method of doing is different, the cooking skills are different, the place of production is different, the main components are different, the characteristics are fresh, crispy and tender, the taste is light, or the taste is relatively unique, mainly spicy, the same point is based on the amount of seasoning in China, the difference is that the main components are different, the method of doing is different, and the taste is different.

The similarity lies in the fact that they all taste delicious and melt in your mouth. The difference lies in the fact that some are spicy, some are sweet, and some are sour. The seasoning is different.

There are eight major cuisines in China, each of which has a unique taste, such as Shandong cuisine, Sichuan cuisine, and Hunan cuisine. It can be chosen according to personal taste.

I think the similarity is that most of them are meat, and the soy sauce flavor is stronger, while the difference is that some are spicier and some are more sour.

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

1. Sichuan cuisine, referred to as Sichuan cuisine.

Features: It is mainly characterized by spicy, fishy, homely, strange taste, sour and spicy, pepper and vinegar pepper.

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

2. 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.

3. Shandong cuisine, referred to as Shandong cuisine.

Features: fine selection of materials, delicate knife skills, pay attention to affordability, variety of colors, and make good use of green onion and ginger.

Representative dishes: sweet and sour fish, pot roasted elbow, fried lamb with green onions, sea cucumber with green onions, pot collapsed tofu, braised conch, fried oysters, etc.

Fourth, Jiangsu cuisine, referred to as Suzhou cuisine. It is composed of Huaiyang cuisine, Suzhou cuisine, Nanjing cuisine, etc.

Features: fine production, according to the material, different seasons, thick but not greasy, fresh taste, pay attention to modeling.

Representative dishes: roasted party, Huaiyang lion head, called flower chicken, burned saddle bridge, squirrel osmanthus fish, salted duck, etc.

5. Zhejiang cuisine, referred to as Zhejiang cuisine. It is developed from three local flavors: Hangzhou, Ningbo and Shaoxing.

Features: pay attention to knife work, fine production, more changes, rich in local flavor.

Representative dishes: West Lake vinegar fish, Longjing shrimp, dry-fried bell, braised spring bamboo shoots in oil, West Lake Ulva soup, etc.

6. Fujian cuisine, referred to as Fujian cuisine. Fuzhou and Xiamen cuisine are the main representatives.

Features: delicate production, beautiful tone, fresh seasoning.

Representative dishes: Buddha jumping over the wall, Tai Chi prawns, Min Shengguo, roasted raw duck, plum two degrees, snowflake chicken, etc.

7. Anhui cuisine, referred to as Hui cuisine.

Features: It is famous for cooking wild game, and is good at roasting, stewing, steaming, and less stir-frying. Its cooking is large, oily, colorful, simple and affordable.

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

8. Hunan cuisine, referred to as Hunan cuisine.

Features: Mainly smoked, steamed, and dry fried, the taste is heavier than sour and spicy, and spicy dishes and smoked bacon are the unique flavors of Hunan cuisine.

Representative dishes: spicy chicken, spicy steamed chicken, Dong'anzi chicken, Dongting wild duck, farewell concubine, rock sugar Xianglian, money fish, etc. Oh.

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

China is a big country in food and beverage culture, and its dishes are second to none in the world in terms of variety of dishes, wide range of flavors, and exquisite and complex methods. For thousands of years, influenced by the local environment, climate, products, customs and eating habits, Chinese cuisine has formed various genres with local flavors.

<>At present, the eight widely recognized cuisines are Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Hui cuisine. Today, I would like to introduce to you the eight major cuisines, as well as the characteristics of each cuisine and the representatives of celebrity chefs. Please take a look.

Cuisine refers to an evolutionary system in the choice of food ingredients and preparation methods. There are eight major cuisines in China. Of course, the evolution of each system is different, and they all have distinct local colors and flavors.

The eight major cuisines, including Shandong cuisine, Sichuan cuisine and Hui cuisine, all have the characteristics of stir-frying, exploding and frying in cooking techniques.

All in all, each of China's eight major cuisines has its own characteristics. For example, Shandong cuisine has exquisite raw materials and is well-made, highlighting the original taste of the raw materials. There are many varieties of Sichuan cuisine, there are many seasonings, and the taste is both fresh and strong.

Cantonese cuisine is finely selected, the taste is clear but not light, and there is no greasy feeling. Su cuisine pays attention to highlighting the shape in the production, and there will be different shapes in the four seasons, and great attention is paid to color matching. The taste is mainly salty and fresh.

Pay attention to the raw materials, use salt to enhance freshness, the soup is thick and fresh, the seasoning is salty and pure, and the original flavor is highlighted. Salty and fresh, exquisite cooking, good at making soup, good at seafood. There are many soups in Shandong cuisine, which are more nourishing, and the representative dishes are Sixi meatballs, sweet and sour carp, etc.

Do a detailed explanation of the problem for a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me a lot, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you. That's all for sharing, if you like me, please follow me. If you guys have anything to think.

The eight major cuisines are Sichuan cuisine, Cantonese cuisine, Shandong cuisine, Suzhou cuisine, Zhejiang cuisine, Fujian cuisine, Hui cuisine, and Hunan cuisine. Sichuan cuisine is mainly characterized by spicy, strange flavor and refreshing taste, while Cantonese cuisine is characterized by freshness, tenderness, coolness, smoothness and thickness. Lu cuisine.

Fine selection of materials, delicate knife skills, pay attention to affordability, variety of colors, and make good use of green onion and ginger. Su cuisine is finely made, different from each other in the four seasons, thick but not greasy; Zhejiang cuisine pays attention to knife work, has many changes, and is full of local flavor. Fujian cuisine is famous for cooking mountain delicacies, good at burning, stewing, steaming, and less stir-frying; Hunan cuisine is mainly smoked, steamed, and dry fried, and the taste is heavier than sour and spicy.

The eight major cuisines refer to Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Suzhou cuisine, Zhejiang cuisine, Fujian cuisine, micro cuisine, and Hunan cuisine, as for their respective characteristics, Cantonese cuisine pays attention to the original flavor, Sichuan cuisine pays attention to spicy, Shandong cuisine pays attention to the appearance of beautiful samples, Su cuisine pays attention to fine and delicious, Zhejiang cuisine pays attention to knife changes, Fujian cuisine pays attention to the taste and fragrance, micro cuisine pays attention to simplicity and affordability, and Hunan cuisine pays attention to sour and spicy.

Shandong cuisine, Cantonese cuisine, Sichuan cuisine, vegetables, Fujian cuisine, Suzhou cuisine, Hui cuisine, Hunan cuisine, different cuisines have different tastes, and the processing of ingredients is also different.

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.