How did the eight major cuisines in China evolve?

China's "Eight Great Cuisines".

Specifically, it refers to the collective name of Shandong, Sichuan, Guangdong, Hui, Zhejiang, Fujian, Suzhou, and Hunan cuisine. The "cuisine" refers to the cooking methods of dishes that have evolved into their own system over a long period of time in terms of raw materials, blending, cooking and other skills, and have distinctive local style characteristics and different styles from other local cuisines. The "Eight Great Cuisines" are recognized as the most important and most famous genres of Chinese cuisine.

The origin of the eight major cuisines in China is mainly geographical, and the tastes of people in different places are different, therefore, according to the division of regions, the eight major cuisines have been formed.

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.

However, from the perspective of historical evolution, the division of cuisine is due to the different food cultures of various places, so there are great differences in the flavor of dishes. The earliest formation of these eight cuisines was in the Qing Dynasty, among which the four major cuisines of Shandong cuisine, Sichuan cuisine, Cantonese cuisine and Suzhou cuisine were formed in the early Qing Dynasty, and they are all famous local cuisines. The other four major cuisines were formed in the last years of the Qing Dynasty, namely Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Hui cuisine.

Therefore, the former is more orthodox than the latter.

I think it's Cantonese cuisine, because Cantonese cuisine was first discovered, and until now, Cantonese cuisine has not added the characteristics of other cuisines.

There is no so-called orthodoxy, every cuisine has the characteristics of each cuisine, and the orthodoxy is a bit biased.

I dare not say that I am from the north, I feel that Cantonese cuisine is the best in the cuisine I have eaten, people from different regions can adapt, the dishes are rich, the flavor is unique, the aftertaste is endless, the taste is nourished by emotion, and culture determines emotion. It's hard to say which dish is number one. The main meal of Sichuan cuisine is cold dishes with wine, hot dishes are served with rice, and clear soup is rinsed to restore the acid-base balance of the mouth, which fully reflects the mature local dining culture.

Dishes are meant to be eaten, not seen. Xiangchuan cuisine is the dish that the people eat, Cantonese cuisine is just Cantonese people love to eat, don't say anything fresh, in addition to Sichuan, Guangdong, Xianghuaiyang, other cuisines in the eight major cuisines can not go out of the province at all, even if there are so many go out, there is no popularity at all, I have tried a lot, Cantonese cuisine is rich I like, but the snacks of Sichuan cuisine, I like it more.

The four major cuisines have their own characteristics, and it is not easy to rank and place, and at the same time, it is not necessary. At present, the catering industry in China wants to be recognized in the industry and spare no effort to fight and work hard, which is a good thing to enrich the Chinese catering culture, but at the same time, it is inevitable that there are problems such as good food is not as good as loving food and it is difficult to reconcile the mouth. Therefore, in the face of many delicacies, I still respect the four major cuisines that are understandable.

Due to its historical and geographical reasons, Guangdong is the first region to form a great integration, and it is this development that has formed the greatest delicacy today. The peak of Cantonese cuisine is in Hong Kong, Singapore, and Vancouver, which have the highest degree of integration between East and West. Therefore, the deliciousness of Cantonese cuisine is actually the result of fusion.

Most of our state banquets use Huaiyang cuisine instead of Cantonese cuisine, mainly because Cantonese cuisine can no longer truly express the taste of pure Chinese food.

The eight major cuisines are Shandong cuisine, which focuses on the original taste of ingredients; Sichuan cuisine is seasoned with spicy as the main thing, Cantonese cuisine has fine and refined ingredients, many and clever ingredients, and heavy decoration; Su cuisine is rigorous in ingredients and has a peaceful taste; Fujian cuisine is known for its "fragrance" and "taste"; Hui cuisine pays attention to the technique of cooking, so it is also known as kung fu cuisine; The taste of Hunan cuisine is changeable, heavy and sour and spicy, and the simmering soup technique is outstanding; Zhejiang cuisine focuses on seafood and river freshness, and pays attention to the form of dishes.

China's eight major cuisines have been handed down from ancient times, from ancient times to the present people to eat as the sky, this is not only a kind of food but also a migration and evolution of our history, and the eight major cuisines, not only unique taste, but also craftsmanship is exquisite.

The eight major cuisines are Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Hui and other cuisines, each representing the customs of one side, and the local chefs will cook delicious dishes according to the local climate and existing ingredients, showing the local characteristics, and this characteristic is also a kind of local culture.

I think the longest history is Sichuan cuisine, Sichuan cuisine is my country in the Bashu period, this is the time Bashu people like to eat chili, and then add chili peppers to various dishes, and then it has become the current Sichuan cuisine.

The oldest of China's eight major cuisines is definitely Shandong cuisine, which belongs to our Shandong. Lu cuisine originated from the Qi and Lu countries during our Warring States period. After the Song Dynasty, Lu cuisine has become the representative of our northern cuisine.

Braised vegetables were the largest cuisine in the court in the past. Take the Confucian flavor as the leader. It is a combination of three flavors: Qilu, Jiaoliao and Confucius.

The formation and development of Shandong cuisine is related to the culture, history, geographical environment, economic conditions and customs of Shandong.

Of the eight major cuisines in China, the oldest is Shandong cuisine. Lu cuisine**Chinese people first explored food, ** in Shandong, Lu cuisine has a long history, from ancient times to the present has always been a court cuisine.

1.Lu cuisine: After the Song Dynasty, Lu cuisine became the representative of "northern food".

In the Ming and Qing dynasties, Lu cuisine has become the main body of the imperial diet, and has a great influence on Beijing, Tianjin, and Northeast China. It is famous for its fragrant, pure, salty, crisp and tender.

2.Sichuan cuisine: It began to take shape in the late Qin and early Han dynasties.

Zhengxin Sichuan cuisine is represented by the dishes of Chengdu, Sichuan and Chongqing. It is characterized by sour, sweet, numb, spicy fragrant, heavy oil, heavy taste, pay attention to seasoning, can not be separated from the three peppers (that is, chili, pepper, pepper) and fresh ginger, with spicy and sour hemp popular people.

3.Cantonese cuisine: there is a record of Cantonese cuisine in the Western Han Dynasty, the Ming and Qing dynasties developed rapidly, in the 20th century, with foreign trade, absorbing some of the specialties of Western food, the Cantonese cuisine industry was promoted to the world, the raw materials of Cantonese cuisine are also very wide, the colors are varied, pay attention to fresh and tender and smooth, generally strive to be light in summer and autumn, and focus on thick and mellow in winter and spring.

4.Fujian cuisine: Fujian cuisine originated in Minyuan County, Fujian Province. It developed with the dishes of Fuzhou, Quanzhou, Xiamen and other places as representatives. It is characterized by beautiful color tones and a fresh taste. The cooking method is good at stir-frying, frying and simmering, especially the "trough" is the most distinctive.

5.Su cuisine: Su cuisine is represented by the four major cuisines of Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by thick and light, fresh and crispy, the original soup is thick but not greasy, the taste is peaceful, salty and sweet.

6.Zhejiang cuisine: Zhejiang cuisine is developed in Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. It is characterized by crispy, tender and fresh fragrance, small and exquisite dishes, and handsome and beautiful.

7.Hunan cuisine: It is developed from the dishes of the Xiangjiang River Basin, Dongting Lake District and Xiangxi Mountainous Area. It is characterized by a wide range of materials, heavy oil and strong color, mostly represented by chili pepper smoke, bizarre knife technique, realistic form, ingenious workmanship, taste pay attention to fragrant fresh, sour and spicy, soft and heavy.

8.Hui cuisine: It is composed of local cuisine along the river, along the Huai and Huizhou regions. It is characterized by simple material selection, pay attention to fire power, heavy oil and heavy color, mellow taste, and maintain the original flavor. Hui cuisine is famous for cooking the delicacies of the mountains, wild and sea, and its cooking methods are good at roasting and stewing.