Which Chinese cuisine is delicious? What are the cuisines in China?

It's useless to say that it's good, if it's not delicious, you have to eat Sichuan food if you go to Sichuan, and you can still eat Jinglu Yuezhun Yang?

What suits you is delicious.

I love Hunan cuisine the most, the taste changes a lot, the fresh and fragrant rice, and it is relatively mediocre.

Cantonese cuisine, Hunan cuisine, Shandong cuisine, Hangzhou cuisine.

Hunan cuisine is my favorite, and although I have been away from home for so many years, spicy is a constant theme in my kitchen.

In the four major cuisines of Suzhou, Shandong, Sichuan, and Guangdong, I personally prefer "Sichuan", which is what people call "heavy taste".

From my personal point of view, I prefer Sichuan cuisine, which is inclusive of all rivers, good at seasoning with spicy and fragrant flavors, and is very popular among young people in terms of taste, and has a very large status in home-cooked dishes.

The soup made by Cantonese people and the noodles and seafood made by Fujian people are also delicious, and Beijing's Beijing cuisine, Shandong cuisine, and Northeast cuisine also have many similarities, both of which are good.

Of course, the best thing to eat is Yu cuisine, because I am from Henan, at least it meets my taste.

This depends on personal taste, as a Liaoning person, I like Northeast cuisine and Sichuan cuisine.

I think the best food is Cantonese cuisine, which maintains the original flavor of the dishes, and the Cantonese soup is also very good.

My family is from Shandong to the northeast, and then, my parents supported the third line to Guizhou, and I have eaten Northeast cuisine, Shandong Lu cuisine, Guizhou Guizhou cuisine and Sichuan cuisine, all of which I like to eat.

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

2. Shandong cuisine: Qilu flavor originated in Shandong, and it is the only spontaneous cuisine among the four traditional Chinese cuisines (and also the eight major cuisines) (compared with the Huaiyang, Sichuan, Cantonese and other influential cuisines), and it is the largest cuisine in the palace. Lu cuisine is divided into two major factions, Jiaodong cuisine, which is dominated by seafood, and Confucius, which is dominated by mountain delicacies.

3. Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine. Sichuan cuisine has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors". In terms of cooking methods, there are as many as 38 kinds of Sichuan cuisine, such as stir-frying, frying, dry roasting, frying, smoking, soaking, stewing, stewing, stewing, pasting, and exploding.

In terms of taste, it pays special attention to color, fragrance, taste and shape, and has the advantages of north and south, and is known for its many, wide and thick taste.

4. Cantonese cuisine is Cantonese cuisine, which originated in Lingnan. It is composed of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics. Cantonese cuisine is characterized by a rich and delicate selection of ingredients and a light taste.

Cantonese cuisine has many optional raw materials, so it is naturally fine. Cantonese cuisine pays attention to the seasonality of raw materials, and "I don't eat it from time to time".

5. The Suzhou cuisine pays attention to the selection of materials, fine knife work, sweet taste, exquisite shape and distinctive characteristics. Due to the humid climate in Jiangsu and Zhejiang and its proximity to the coast, sugar is often added to the dish to remove moisture. Jiangsu cuisine rarely puts chili peppers, because although eating chili peppers can remove moisture, it is easy to catch fire.

Therefore, Jiangsu and Zhejiang cuisine is mainly sweet.

6. Fujian cuisine is often based on Fuzhou cuisine and Xiamen cuisine. It first originated in Minhou County, Fujian, and then developed later to form three schools of Fuzhou, southern Fujian, and western Fujian. Fujian cuisine has gradually formed through the upbringing of the Han culture in the Central Plains and the mixing and exchange of the local ancient Yue culture.

Its cooking characteristics are: the soup should be clear, the taste should be light, and the fried food should be crispy, 7. Zhejiang cuisine is a local cuisine represented by the four flavors of Hangzhou, Ningbo, Shaoxing and Wenzhou. Zhejiang cuisine uses a wide range of raw materials, focusing on the freshness and reasonable combination of raw materials, in order to complement the taste, and fully explore the deliciousness and nutrition of ordinary raw materials.

8. Hui cuisine originated in Huizhou, Anhui Province, and is one of the eight major cuisines in China. The main characteristics are that they like to use ham to accompany the flavor, use rock sugar to enhance freshness, and are good at maintaining the original taste and true taste of raw materials.

9. Hunan cuisine is a local cuisine with a long history in China. Hunan cuisine pays special attention to seasoning, especially sour and spicy, salty and fragrant, fragrant and fresh. The summer is hot, and the taste is heavy and light, fragrant and fresh.

The winter is wet and cold, and the taste is heavy, hot and spicy, thick and fresh. Hunan cuisine seasoning, characterized by "sour and spicy", mainly spicy, sour in it. "Sour" is the acid of sour kimchi, which is more mellow and gentle than vinegar.