What are the eight major cuisines of Chinese? What are the eight major cuisines of China

Hunan cuisine] Hunan cuisine is developed from the local cuisine of the Xiangjiang River Basin, Dongting Lake area and the mountainous areas of Xiangxi. Its taste is salty, spicy, and sour; The material is mostly pigs, cattle, sheep, chickens, ducks, river fresh and lake products; The cooking methods are mainly simmering, stewing, waxing, steaming, stir-frying, smoking, and stewing. Hunan cuisine is popular because of its fine knife work, shape and taste; Because of its seasoning and attention to sour, spicy and fresh fragrance, it is unique and has won the love of people all over the country and even around the world.

Sichuan cuisine] Sichuan cuisine (including Sichuan, Yunnan, Guizhou, Hunan and Hubei) raw materials mostly choose mountain delicacies, river fresh, wild vegetables and livestock and poultry. Make good use of cooking methods such as stir-frying, dry stir-frying, dry roasting, soaking, and stewing. Make good use of "taste", there are more flavor types, rich in variety, and the fish flavor, red oil, strange taste, and spicy are more prominent.

The style of its dishes is simple and fresh, with a strong local flavor.

Cantonese cuisine] Cantonese cuisine (including Guangdong, Guangxi, Fujian, Hainan, and Hainan) is also known as Cantonese cuisine. Raw materials are widely harvested, and the pursuit of vigorous. Make good use of cooking methods such as roasting, boiling, soft frying, and soft stir-frying, and the taste is light and fresh. The style of its dishes is beautiful and free, and it deliberately seeks novelty.

Lu cuisine] Lu cuisine is also known as Shandong cuisine. The raw materials are mostly selected from livestock and poultry, seafood, vegetables, and make good use of cooking methods such as fried, fried, burned, grilled, could, shredded, and dense juice, and are biased to use sauce, onions, and garlic seasoning, such as onion roasting, onion exploding, garlic exploding, garlic mixing, etc. Make good use of clear soup and milk soup to increase freshness, and the taste of salty and fresh is more obvious.

The style of the dishes is elegant and adaptable.

Hui cuisine] is composed of local dishes along the Yangtze River, along Huai and Huizhou. It is characterized by simple material selection, pay attention to fire power, heavy oil and heavy color, mellow taste, and maintain the original flavor. Hui cuisine is famous for cooking the delicacies of the mountains and the sea, as early as the Southern Song Dynasty, "horseshoe turtle in the sand, oxtail fox in the snow", was a famous dish at that time.

Its cooking methods are good at roasting, stewing, and stewing.

Su cuisine] Su cuisine (including Jiangsu, Shanghai, Zhejiang, Jiangxi and other places) is also known as Huaiyang cuisine. The raw materials are mainly aquatic products, pay attention to freshness, and the knife work is relatively fine, especially the melon carving is well-known in all directions. Make good use of cooking methods such as stewing, stewing, roasting, and simmering.

The taste is peaceful, fresh and slightly sweet. Its dishes are delicate and elegant.

Zhejiang cuisine] Zhejiang cuisine is represented by the dishes of Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. It is characterized by being clear, fragrant, crispy, tender, refreshing and fresh. Cooking techniques are good at stir-frying, frying, stewing, slipping, steaming, and roasting.

Fujian cuisine originated in Minhou County, Fujian Province. It developed with the dishes of Fuzhou, Quanzhou, Xiamen and other places as representatives. It is characterized by beautiful color tones and a fresh taste.

The cooking method is good at stir-frying, slipping, frying, and simmering, especially the "bad" is the most distinctive. Because Fujian is located on the southeast coast, it is rich in a variety of seafood, such as conger eel, razor clams, squid, yellow croaker, sea cucumber, etc., therefore, seafood is used as raw materials to cook various dishes, which has a unique flavor.

There are many genres in Chinese cuisine in cooking. Among them, the most influential and representative cuisines are also recognized by the society: Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Hui and other cuisines, which are often referred to as China's "eight major cuisines".

Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Hui.

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.

1.Sichuan cuisine Among the most prestigious dishes are: dry-roasted rock carp, dry-roasted osmanthus fish, fish-flavored shredded pork, weird chicken, kung pao chicken, steamed beef, mapo tofu, hairy belly hot pot, dried shredded beef, husband and wife lung slices, Dengying beef, hand-to-face noodles, Lai tangyuan, dragon chaoshou and so on.

2.Hui cuisine.

The famous flavor dishes of Hui cuisine are: Wuwei smoked duck, Maofeng smoked fine fish, Fuliji roast chicken, square preserved fish, stone ear Bing chicken, cloud meat, mung bean pancakes, butterfly noodles and so on.

3.Lu cuisine.

Shandong's famous flavor dishes include: fried mountain scorpion, Texas boneless grilled chicken, original shell grilled abalone, nine-turn large intestine, sweet and sour Yellow River carp, etc.

4.Fujian cuisine.

The famous flavor dishes of Fujian cuisine are: Buddha jumping over the wall, chicken soup and sea mussels, light snail slices, stewed duck pieces in Shanai, and seven-star fish.

Nine, drunken chicken, fried carp, half-moon sinking river, swallow skin blunt, Fuzhou noodles, snake fried and so on.

5.Su cuisine.

The famous dishes in Jiangsu are: squirrel crucian carp, farewell concubine, Tianmu Lake casserole fish head, Huai'an soft pocket, golden kick fairy skirt and so on. Jiangsu dim sum is full of characteristics, such as Qinhuai snacks, Suzhou cake dumplings, and soup dumplings, which are all famous.

6.Hunan cuisine.

The famous dishes of Hunan cuisine include: Dong'anzi chicken, steamed cured meat, shark's fin at the bottom of the group, Xianglian with rock sugar, bacon beef with red pepper, 100 pages of hair beef, stinky tofu in the fire palace, Jishou sour pork, and eggs with heart.

7.Cantonese cuisine.

Famous Cantonese dishes include: chicken stewed snake, dragon and tiger fight, roast suckling pig, Dongjiang salt-baked chicken, boiled shrimp, roast goose, snake oil beef, Cantonese mooncakes, Shahe noodles, boat porridge, etc.

8.Zhejiang cuisine.

The famous dishes of Zhejiang cuisine are: Longjing shrimp, West Lake medicinal vegetable soup, shrimp fried eel back, West Lake vinegar fish, fried bell, boiled crab, fresh wind crab transcript, pickled vegetable soup yellow croaker, rock sugar soft-shelled turtle, Mushun running egg, honey lotus root, Jiaxing brown seed, Ningbo soup ball, Huzhou dry Zhang bun and so on.

Shandong, Sichuan, Jiangsu, Guangdong, Zhejiang, Fujian, Hunan and Hui The first four became famous early, and the last four are rising stars. I love Sichuan food the most, Sichuan food is a common people's food, and I can afford to eat it.

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 Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Huizhou cuisine.

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.

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

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

The formation of a cuisine and its long history are inseparable from unique culinary characteristics. At the same time, it is also affected by the natural geography, climatic conditions, resources and specialties of this region, and dietary habits.

01. Shandong (Shandong cuisine) - the largest cuisine in the palace, with the Confucian flavor as the leader. 02. Sichuan (Sichuan cuisine) - the most distinctive cuisine in China and the largest folk cuisine. 03. Jiangsu (Su cuisine) - the second largest cuisine in the palace and the most popular cuisine at state banquets in ancient and modern times.

04. Guangdong (Cantonese cuisine) - the second largest folk cuisine in China, the most influential Chinese cuisine abroad, can represent China. 05. Fujian (Fujian cuisine) - a representative cuisine of Hakka cuisine. 06. Zhejiang (Zhejiang cuisine) - one of the oldest cuisines in China and the third largest cuisine in the imperial court.

07. Hunan (Hunan cuisine) - the third largest folk cuisine. 08. Anhui (Huizhou cuisine) - a typical representative of Huizhou culture.