Which of the eight major dishes is the first name, and which are the eight major cuisines?

Subjective statement: all major cuisines can be ranked first in their respective regions.

Objective statement: The eight major dishes are tied for the first place.

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

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, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Huizhou cuisine.

Formative factors. 1. Customary reasons.

Local products and customs, such as many cattle and sheep in northern China, often use beef and mutton for cooking; Southern China is prolific with aquatic products and poultry, and people like to eat fish and meat; China's coastal areas are rich in seafood, and seafood is used for cooking.

2. Climatic reasons.

Generally speaking, northern China is cold, and the dishes are mainly thick and salty; East China has a mild climate, and the dishes are mainly sweet and salty, while the southwest region is rainy and humid, and the dishes are mostly spicy and strong.

The eight major cuisines in China include Shandong cuisine, Sichuan cuisine, Zhejiang cuisine, Hui cuisine, Fujian cuisine, Cantonese cuisine, Hunan cuisine, and Jiangsu cuisine.

How much do you know about the eight major cuisines of China?

The first of the eight cuisines is Shandong cuisine. The Eight Great Cuisines are eight local cuisine systems that have evolved into Chinese food culture due to differences in region, terrain, culture, climate, products, and food customs. Shandong cuisine is known as the first of the eight major cuisines because of its longest history, the highest difficulty, and the most abundant techniques, and the taste is mainly salty and fresh, highlighting the original taste of the ingredients.

Lu cuisine is most proud of its title of "court cuisine". However, this does not explain its first-class status, as for why it is at the top, I think it is because of a symbol, that is, the eight cuisines are not equal to each other, and Shandong cuisine can become the first cuisine because of its prominent position in the history of Chinese food, and the symbolic significance of its representation.

Eight cuisines are ranked

The ranking is: No. 1 Shandong cuisine, No. 2 Sichuan cuisine, No. 3 Cantonese cuisine, No. 4 Fujian cuisine, No. 5 Su cuisine, No. 6 Zhejiang cuisine, No. 7 Hunan cuisine, and No. 8 Hui cuisine.

China is a vast country, a large country of food, the corresponding cooking raw materials are countless, because of geographical reasons, humanities and culture, in various places are formed a unique cooking method. With the passage of time, eight major cuisines were slowly formed. The eight major cuisines, each with its own merits and unique flavors.

In fact, the eight major cuisines were developed from the earliest four major cuisines, and in China's most traditional culinary circles, there are actually only four major cuisines: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Huaiyang cuisine; Everything else is an extension of that.

Lu cuisine. It is the spontaneous cuisine 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.

2,500 years ago, the Confucian school in Shandong laid the foundation for the aesthetic orientation of Chinese food that focuses on fineness, neutrality and health; In the middle and lower reaches of the Yellow River, "steaming, boiling, roasting, stuffing, frying, stir-frying, boiling, cooking, frying, curing, salt, soy sauce, vinegar, sauce, wine, honey and pepper" in the middle and lower reaches of the Yellow River in the last years of the Northern Wei Dynasty laid the framework for Chinese cooking techniques.

During the Ming and Qing dynasties, a large number of Shandong chefs and dishes entered the court, which further sublimated the style characteristics of Shandong cuisine that was graceful and luxurious, upright and peaceful.

The eight famous cuisines are Hui cuisine, Hunan cuisine, Fujian cuisine, Zhejiang cuisine, Huaiyang cuisine, Shandong cuisine, Sichuan cuisine, and Cantonese cuisine.

1. Hui cuisine:

Huizhou cuisine is Huizhou cuisine, which is not equal to Anhui cuisine, and the current Anhui cuisine is called Anhui cuisine. Among them, the flavor of southern Anhui is represented by Huizhou local cuisine, which is the mainstream and origin of Huizhou cuisine. Huizhou cuisine is based on Huizhou specialties as the main raw material, and on the basis of adopting traditional folk cooking techniques, it absorbs the strengths of other cuisines and cooks local dishes with salty and umami flavor.

2. Hunan cuisine:

Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines of the Han nationality with a long history in China. It is dominated by three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area.

3. Fujian cuisine:

Fujian cuisine is one of the eight major cuisines in China, which has been formed through the mixing of Han culture in the Central Plains and Minyue culture. Originated in Fuzhou, based on Fuzhou cuisine, and later integrated with the flavor cuisine of eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Puxian.

4. Zhejiang cuisine Damin:

Zhejiang cuisine is rich in Jiangnan characteristics, has a long history and a long history, and is a famous local dish in China. Zhejiang cuisine originated from the Hemudu culture in the Neolithic Age, through the development and accumulation of the ancestors of the Yue Kingdom, the maturity and stereotyping of the Han and Tang dynasties, the prosperity of the Song and Yuan dynasties and the development of the Ming and Qing dynasties, the basic style of Zhejiang cuisine has been formed.

5. Huaiyang cuisine:

Huaiyang cuisine is one of the four traditional Chinese cuisines, originating in Yangzhou and Huai'an. The cuisine is full of Huai and Yang characteristics. The raw materials are mostly aquatic products, and most of the Huaiyang cuisine is based on the fresh food of the rivers and lakes, supported by the top cooking technology, with the original taste and true color as the superior, and the pursuit of the wonderful contract.

6. Lu cuisine:

Shandong cuisine is a spontaneous cuisine among the eight traditional Chinese cuisines, the one with the longest history, the most abundant techniques and the most skillful cuisine, and the representative of the culinary culture of the Yellow River Basin.

7. Sichuan cuisine:

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.

8. Cantonese cuisine:

Cantonese cuisine originated from the Central Plains, inheriting the Central Plains food style advocated by Confucius, so the Cantonese cuisine is more complex and fine, such as the claypot rice and roast suckling pig in Cantonese cuisine originated from the eight treasures of the Zhou Dynasty. Roast goose originated from the famous dish roast duck in the Song Dynasty, and dim sum evolved from the Central Plains to Guangdong after it evolved into shrimp dumplings, dry steamed siu mai and other Cantonese dim sum.