What is the history of the development of the eight major cuisines in China?

Speaking of the history of the development of food in our country, it has a long history. Now we often talk about the eight major cuisines.

It's not at the beginning, but it's a multi-factor influence.

The first is the regional influence of ingredients. China has a vast territory, and the products of different regions are different, such as more inland cattle, sheep and poultry, so it is more common to eat meat. In the south, there are many vegetables, so there are many vegetables-based dishes in southern cuisine.

Along the coast, aquatic products are dominant. Problems such as post-regional climate have affected people's tastes.

Sweet in the south and salty in the north, spicy in the east and sour in the west

The weather in the north is dry, coupled with the high labor intensity in ancient times, a lot of sweating is easy to feel "tasteless and weak", and eating salty can replenish electrolytes.

It's not so tiring. Moreover, there are very few vegetables in the north in winter, so they will pickle the vegetables in autumn and eat them from winter to early spring, and the pickled products are also relatively salty. Northerners are used to eating salty.

The southern climate is more suitable for growing fruits and vegetables, including sugar cane. Fresh fruits and vegetables are eaten almost all year round, and pickled vegetables are rare. So it's not hard to understand why southerners are more accustomed to sweets.

It's like tofu brain.

Northerners like to put meat sauce, while southerners like to put sugar.

Sichuan and other eastern places, with many basins, are rainy and humid, and people are damp.

Spicy food can dehumidify. In this way, there is the term "East Spicy" again. The reason for eating acid in the west is because the ingredients in the west are high in calcium, which is easy to form stones, and eating acid can dissolve excess calcium. And because eating acid is in the digestion, eating soft and mild food is easy to get hungry, and the food of Westerners is harder.

In this way, because different places have different diets, there are different systems. In the Tang and Song dynasties, a north-south pattern was basically formed. "Dream Creek Pen Talk".

Volume 24: "The southerners of the big bottom are salty, and the northerners are sweet." Fish and crab add molasses, cover is convenient for northern customs also. "It can be seen that our food at that time was divided into two schools: salty and sweet.

In addition to regional influences, there are also historical factors. During the Southern Song Dynasty, the imperial court moved south, and a large number of northerners came to the south, and natural eating habits were also brought over. Northerners and southerners influence each other's diet, and they form their own factions.

In the Ming Dynasty, Beijing, Suzhou, and Cantonese cuisines gradually emerged, forming three kinds of cuisine. In the early years of the Qing Dynasty, the four cuisines of Sichuan, Shandong, Huaiyang, and Guangdong each had more famous local cuisines, forming a more orthodox four major cuisines.

Until the end of the Qing Dynasty, Zhejiang cuisine.

Fujian cuisine, Hunan cuisine, Hui cuisine.

Subdivided, plus the previous four major cuisines, it becomes the eight major cuisines that are now said.

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. It is famous for its fragrant, fresh and tender, mellow taste, and pays great attention to the preparation of clear soup and milk soup, the color of the clear soup is clear and fresh, and the color of the milk soup is white and mellow. Yantai Fushan is the birthplace of Jiaodong cuisine.

It is famous for its variety of seafood and has a light taste. Jinan Licheng is the birthplace of Jinan cuisine. Good at exploding, burning, frying, and stir-frying, and the taste is on the heavy side.

It is usually divided according to geography. Moreover, each region has a different soil environment and climatic conditions, which will form different cuisines.

Sichuan, Shandong, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Hui are the famous dishes of China's eight major cuisines.

1. Sichuan cuisine: there are two schools of Chengdu and Chongqing. Characteristics: It is known for its many flavors, wide flavors, thick flavors and strong flavors.

2. Shandong cuisine genre: It is composed of two local flavors: Jinan and Jiaodong: strong flavor, onion and garlic.

3. Jiangsu cuisine: developed from Yangzhou, Suzhou and Nanjing. Features: Cooking skills are known for stewing, stewing and simmering; Pay attention to the soup and keep the original juice.

4. Zhejiang cuisine: It is composed of Hangzhou, Ningbo, Shaoxing and other local cuisines, and the most prestigious is Hangzhou cuisine. Features: fresh and tender, soft and smooth, mellow and glutinous, refreshing and not greasy.

5. Cantonese cuisine: There are three schools of Guangzhou, Chaozhou and Dongjiang, represented by Guangzhou cuisine. Features: The cooking method highlights frying, frying, stewing, stewing, etc., and the taste characteristics are refreshing, light, crisp and fresh.

6. Hunan cuisine genre: Hunan characteristics: pay attention to spicy, spicy, sour, spicy, burnt, fragrant, especially sour and spicy.

7. Fujian cuisine: developed from Fuzhou, Quanzhou, Xiamen and other places, and represented by Fuzhou cuisine. Features: With seafood as the main raw material, pay attention to sweet, sour, salty and fragrant, delicious and fresh color.

8. Anhui cuisine school: composed of local flavors in southern Anhui, along the river and along the Huai. Southern Anhui cuisine is the main representative. Features: Ham flavor, rock sugar freshness, good at stewing, pay attention to firework.

Extended information: As early as the Shang and Zhou dynasties, China's dietary culture had a rudimentary form, 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.

At the beginning of the Qing Dynasty, Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Suzhou cuisine became the most influential local cuisines at that time, and were 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.

In addition to the eight major cuisines, there are some sub-cuisines that are more influential in China, such as Chaozhou cuisine, Northeast cuisine, Benbang cuisine, Gan cuisine, Hubei cuisine, Beijing cuisine, Tianjin cuisine, Hebei cuisine, Henan cuisine, Hakka cuisine and other cuisines.

Traditional Chinese dining culture has a long history[3] and there are many genres in cooking. In the Qing Dynasty, the four major cuisines of Shandong, Sichuan, Guangdong and Jiangsu 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.

The following table lists the eight major cuisines [4].

Cuisine flavors. The taste of Shandong cuisine is mainly salty and fresh. Pay attention to the quality of raw materials, salt to enhance freshness, soup to strengthen freshness, seasoning to emphasize salty and fresh, highlighting the original taste. Salty and fresh, the heat is exquisite, good at making soup, good at cooking seafood.

Sichuan cuisine is mainly spicy in taste, with a variety of dishes, fresh and mellow taste, and good use of spicy seasoning (fish flavor, spicy, spicy, tangerine peel, pepper and numb, strange flavor, sour and hot flavors).

Cantonese cuisine is mainly fresh and fragrant. The selection of materials is fine, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature is just right. It is also compatible with many Western cuisine practices, and pays attention to the momentum and grade of the dish.

Eight major cuisines of China (Sichuan, Shandong, Cantonese, Suzhou, Zhejiang, Fujian, Hunan and Hui).

According to the different regions, China's cuisine is divided into eight major cuisines, namely: Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Suzhou cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Hui cuisine.

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

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

1. Sichuan cuisine, mainly spicy.

2. Hunan cuisine, mainly spicy.

3. Cantonese cuisine, mainly fresh and fragrant.

4. Zhejiang cuisine, mainly sweet.

5 Hui dishes, fresh and spicy.

6. Fujian cuisine, mainly fresh and fragrant.

7. Shandong cuisine, mainly salty and fresh.

8 Su cuisine, mainly light.

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

The eight major cuisines refer to Hui cuisine, Zhejiang cuisine, Suzhou cuisine, Shandong cuisine, Fujian cuisine, Cantonese cuisine, Hunan cuisine and the most familiar Sichuan cuisine.

China's food culture has a long and profound history. Eight major cuisines have been naturally formed: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine.

Historically, famous cuisines, such as Sichuan cuisine, Shandong cuisine, and Cantonese cuisine, should be very famous, and in addition, there should also be Huaiyang cuisine, which should also have various places, such as Hunan cuisine and Jiangxi cuisine, that is, each region has its own characteristics.

Glad for your question. 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.

China's eight cuisines are the most famous, representing different food cultures in the north and south of China, these eight cuisines are Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine.

In the past, it was said that there were eight major cuisines in China, but in fact, many of the current cuisines are integrated, for example, Shandong cuisine, the first of the eight major cuisines, has been borrowed from many cuisines.

Huaiyang cuisine, Sichuan cuisine, Hunan cuisine, Cantonese cuisine, Jiangsu and Zhejiang cuisine, these major cuisines are very famous.

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

China's eight major cuisines are famous in the world, there are widely spread Sichuan cuisine, exquisite Shandong cuisine, exquisite and elegant Cantonese cuisine, the original ecological Suzhou cuisine, they suffer from the local natural environment, climate, products, customs and habits and their dietary structure, formed a variety of factions with local characteristics, both different from each other, but also tolerant and unified, together constitute a brilliant and wonderful food culture in our country. Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, Shandong cuisine. The cuisine is one side and the same customs, which is the culture and art of the region, and the characteristics.

From a scientific point of view, the various cuisines are actually of little significance, and can be used for study and research.

Masters who really know how to cook, generally have a low diploma, simply put, they have poor academic performance, and they have a real talent and braincase, and generally speaking, it is not easy to become a real chef. So, in fact, it's okay to talk about it in terms of taste. Each cuisine has very delicate dishes, but they are just beautiful, which is another level of presentation of the chef.

Sichuan cuisine, Hunan cuisine, taste is the most important, at this stage, in the world, no matter what ethnicity, as long as you adapt to the heavy taste of the cuisine, it is usually difficult to return to the past. The emergence of a cuisine is all related to its geographical location. The origin of a cuisine must be in an area where merchants gather, and economic development and transportation are particularly developed.

For example, in areas such as Guangzhou, Chengdu, Jinan, Suzhou and Hangzhou, due to the developed road transportation and economy, of course, there are many hotels, so there is also a lot of attention to food. Distinctive products: Sichuan was known as the "land of abundance in Chengdu" in ancient times, and there are many local products of its own, such as:

Pixian bean paste, Boring vinegar, Maowen pepper, these special products also give Sichuan cuisine a different taste, of course, it will be its own. The other seven cuisines are all like this, and only by using local products to make dishes that are different from other local specialties can they be in a class of their own. The oldest of the eight major Chinese cuisines is Shandong cuisine.

We now feel that most of the dishes we see are Sichuan cuisine, Cantonese cuisine, liquid Huaiyang cuisine, and Lu cuisine seems to have already returned to the garden, but the hometown of Confucius and Mencius is one of the regions where China's first development trend has begun.

The oldest cuisine in China is only likely to originate in the Central Plains, not to mention Qilu in Shandong or the birthplace of Confucianism. In the pre-Qin era, it was already very prosperous, and the Zhao State has always been a great country in the Spring and Autumn Period, and the sufficient economic capacity and cultural connotation prompted the food culture of this place to be produced at the beginning, and naturally it was not called a cuisine at that time. The eight major cuisines that everyone talked about are only among the more well-known and iconic cuisines.

In the early Qing Dynasty, four major cuisines were formed in China: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, and Suzhou cuisine. In the late Qing Dynasty, four new local cuisines of Zhejiang, Fujian, Hunan and Shandong cuisine were produced, thus forming the "eight major cuisines" of traditional Chinese food.

There are eight major cuisines in China, namely Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine.

Shandong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hui cuisine, Hunan cuisine, Cantonese cuisine, Sichuan cuisine, these are the 8 major cuisines.

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

At present, the eight major cuisines that are widely recognized are Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Hui cuisine.

The characteristics of Shandong cuisine are fragrant, fresh and tender, pure taste, and it pays great attention to the preparation of clear soup and milk soup, the color of the clear soup is clear and fresh, and the color of the milk soup is white and mellow. Classic dishes include sweet and sour Yellow River carp, bird's nest in clear soup and so on.

Su cuisine is characterized by thick and light, sweet taste and fine knife work, delicate and delicate, thick but not greasy, peaceful taste, salty and sweet. The ingredients used in the cooking are rigorous and the shape is exquisite. The classic dishes of Su cuisine include stewed crab roe, lion's head, boiled dried shredded chicken soup, and so on.

Fujian cuisine is characterized by using seafood as the main raw material, making delicate and beautiful tones, and the "bad" taste is the most distinctive. It first originated in Minhou County, Fujian Province. The classic dishes include Dongpo pork, West Lake vinegar fish, Taiji prawns, Longjing shrimp, called flower chicken and so on.

Cantonese cuisine is characterized by its delicate and smooth taste, light in summer and autumn, rich and mellow in winter and spring, and seasoning with oyster sauce, shrimp paste and fish sauce to increase umami, which is quite distinctive. The raw materials of the dish are wide, the colors are varied, and they are good at changing. Classic dishes include the Three Snakes, Dragon, Tiger and Phoenix Conference, salt-baked chicken, winter melon cup, etc.

Sichuan cuisine is authentic to Chengdu flavor, and the flavor is rich and thick. It is characterized by spicy and fragrant, heavy oil and heavy flavor, and is inseparable from chili, pepper and pepper. Cooking is particularly particular about the heat, good at comprehensive flavor, the juice is thicker and add a variety of seasonings, and cooperate with each other.

The classic dishes include palace fried chicken, fish-flavored shredded pork, mapo tofu, back to the pot and so on.

Hunan cuisine is characterized by a wide range of materials, fragrant, fresh, sour and spicy, and mostly cooked with chili peppers and smoked wax as raw materials. Classic dishes include Dong'an chicken, spicy chicken, soup belly, rock sugar Xianglian and so on.

The characteristic of Hui cuisine is that Hui cuisine is famous for cooking mountain and sea food, and the selection of materials is simple, the taste is mellow, and the original flavor is maintained. The cooking methods of Hui cuisine are commonly burned, stewed, and stewed. The classic dishes include Fuliji roast chicken, roasted pheasant in snow winter, fat kingfish in milk sauce and so on.

Zhejiang cuisine is characterized by its deliciousness, crispiness and tenderness. Moreover, Zhejiang is rich in fish and shrimp, and the scenery is beautiful, so the food here is famous for its deliciousness. Famous dishes include called Huatong chicken, clear soup and fish balls.