Do you know what the eight major cuisines are? What are the characteristics of different cuisines?

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.

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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.

Shandong cuisine.

Characteristics: strong flavor, onion and garlic, especially for cooking seafood, soup dishes and various animal offal.

Sichuan cuisine. Characteristics: It is known for its many flavors, wide flavors, thick flavors and strong flavors.

Jiangsu cuisine. Features: Cooking skills are known for stewing, stewing and simmering; Pay attention to the soup and keep the original juice.

Hokkien cuisine. Features: With seafood as the main raw material, pay attention to sweet, sour, salty and fragrant, delicious and fresh color.

Anhui cuisine. Features: Ham flavor, rock sugar freshness, good at stewing, pay attention to firework.

Hunan cuisine. Features: Pay attention to spicy, spicy, sour, spicy, burnt numb, fragrant and fresh, especially sour and spicy.

Cantonese cuisine. Features: The cooking method highlights frying, frying, stewing, stewing, etc., and the taste characteristics are refreshing, light, crisp and fresh.

Zhejiang cuisine. Features: fresh and tender, soft and smooth, mellow and glutinous, refreshing and not greasy.

Eight cuisines: Sichuan cuisine, Shandong cuisine, Hao Lao lead Cantonese cuisine, Fujian cuisine, Suzhou cuisine, Zhejiang cuisine, Hunan cuisine, Hui cuisine.

Sichuan cuisine: fresh, mellow and friendly, spicy and spicy, one dish and one style, one hundred dishes and one hundred flavors. Examples: Sichuan-style hot pot, boiled fish, back-to-the-pot meat.

Lu cuisine: salty and fresh, exquisite heat, good at making soup, good at cooking seafood. Examples: Hibiscus chicken slices, braised sea cucumber with green onions, and nine large intestines.

Cantonese cuisine: pay attention to quality and taste, light taste, seek freshness in clear, beauty in light, and pursue color, fragrance, taste and type. Examples: white cut chicken, roast goose, roast suckling pig, braised pigeon.

Fujian cuisine: The taste should be light, and stir-fried food is good at cooking seafood delicacies. Its cooking techniques are characterized by steaming, frying, boiling, stewing, frying, and stewing. Examples: Fuzhou fish balls, Dingbian paste, Zhangzhou lo mein.

Su cuisine: pay attention to the selection of materials and knife work, good at making soup. Examples: clear soup recipe, duck bun shark fin, squirrel cinnamon fish.

Zhejiang cuisine: It is good at 6 categories: stir-frying, frying, stewing, boiling, steaming and burning. Examples: West Lake vinegar fish, Dongpo meat, crab soup, hometown south meat, dry fried bell.

Hunan cuisine: pay attention to the combination of raw materials and the taste of each other. Hunan cuisine is particularly seasoned with sour and spicy. Example: chopped pepper fish head, fried meat with chili, Xiangxi grandmother's dish.

Hui cuisine: good at burning, stewing, steaming, and bursting with rows, less stir-frying, heavy oil, heavy color, heavy fire. Examples: stewed soft-shelled turtle with ham, braised civet, stewed pigeon in Huangshan.

Hello dear and happy to answer for you. Kiss, the differences between the eight major cuisines of China; 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.

2. Guangdong cuisine, referred to as Cantonese cuisine: 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.

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. 4. Jiangsu cuisine, referred to as Suzhou cuisine.

It is composed of Huaiyang cuisine, Suzhou cuisine, Nanjing cuisine, etc., and is characterized by fine production, different seasons due to the material, thick but not greasy, fresh taste, and exquisite shape. 5. Zhejiang cuisine, referred to as Zhejiang cuisine.

It is developed from three local flavors of Hangzhou, Ningbo and Shaoxing, and has the characteristics of paying attention to knife work, fine production, more changes, and rich local flavor. 6. Fujian cuisine, referred to as Fujian cuisine.

Fuzhou and Xiamen cuisine as the main representatives, characteristics: delicate production, beautiful tone, seasoning fresh 7, Anhui cuisine, referred to as Hui cuisine, characteristics: it is known for cooking mountain delicacies, good at burning, stewing, steaming, and less stir-frying.

Its cooking is large, oily, colorful, simple and affordable. 8. Hunan cuisine, referred to as Hunan cuisine, characteristics: smoked, steamed, dry stir-frying, the taste is heavier than sour, spicy, spicy dishes and smoked bacon are the unique flavors of Hunan cuisine.

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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.