Which of the top eight cuisines in China?

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 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.

Shandong cuisine is the first of the eight major cuisines, and Shandong cuisine originated from the Qilu flavor cuisine in Fushan District, Yantai City, Shandong Province (the current traffic zone is not limited to contemporary Shandong Province, and the southern Liaoning cuisine represented by Dalian cuisine also belongs to Shandong cuisine).

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 the representative of the culinary culture of the Yellow River Basin, which is one of the cuisines with the longest history, the most abundant techniques, the highest difficulty and the most skill.

First place: Lu cuisine: salty and fresh, thick oil red sauce.

The formation and development of Shandong cuisine is related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the birthplaces of ancient culture in China. Located in the lower reaches of the Yellow River, the Jiaodong Peninsula has a mild climate, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea.

The mountains and rivers in the territory are vertical and horizontal, the rivers and lakes are staggered, the fertile fields are thousands of miles, the products are abundant, the transportation is convenient, and the culture is developed. Its grain output ranks third in the country; With a wide variety of vegetables and excellent quality, it is known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onions, Cangshan garlic, Laiwu ginger are well-known at home and abroad.

Eight major Chinese cuisines:

Lu cuisine: salty and fresh, thick oil red sauce.

Sichuan cuisine: heavy oil, heavy salt, spicy and fragrant.

Cantonese cuisine: original, salty, fresh and light.

Su cuisine: sweet, rice wine flavor.

Fujian cuisine: salty and sweet (southern), spicy (northern).

Hui cuisine: heavy oil, heavy salt.

Hunan cuisine: heavy oil, heavy salt, heavy spicy, pickled cured meat.

Zhejiang cuisine: the sauce is fragrant.

Introduction to the eight major cuisines** and descriptions.

The first of the eight major cuisines is to push Lu cuisine, Lu cuisine has a strong flavor, loves onion and garlic, especially for cooking seafood, soup dishes and various animal offal, the representative dishes are fried Daha, braised conch, sweet and sour carp.

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.

There is no ranking of the eight major Chinese cuisines, each cuisine has its own characteristics, and there is no so-called "first of the eight major Chinese cuisines". The eight major cuisines of China are Shandong cuisine, Sichuan cuisine, Suzhou cuisine, Cantonese cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine, each with its own flavor.

Cuisines are self-contained and socially recognized after a long period of evolution, and each cuisine has a distinct local flavor characteristic.

Shandong cuisine is a spontaneous cuisine, the taste characteristics are fresh, crispy and tender, highlighting the original flavor, salty and fresh, the representative dishes are: sweet and sour carp, nine turns of large intestine, green onion roasted sea cucumber.

In addition, there are four major cuisines in China, namely Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Huaiyang cuisine.