What are the eight major cuisines? What are the eight major cuisines?

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

Authentic Sichuan cuisine is represented by the dishes of Chengdu, Sichuan and Chongqing. It is characterized by sour, sweet, numb, spicy fragrant, heavy oil, strong taste, inseparable from three peppers (pepper, pepper, pepper), spicy, sour, hemp popular people, cooking methods are good at roasting, burning, dry stir-frying, steaming.

Sichuan cuisine representatives: fish-flavored shredded pork, kung pao chicken, husband and wife lung slices, mapo tofu, back pot meat, Dongpo elbow. 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.

It is good at exploding, roasting, frying and stir-frying, and its famous dishes are: nine turns of large intestine, soup fried double crispy, braised prawns, Sixi meatballs, jar meat, sweet and sour carp, etc.

China's eight major cuisines include Shandong, Sichuan, Cantonese, Jiangsu, Fujian, Zhejiang, Hunan and Anhui. Among them, Shandong, Sichuan, Cantonese and Jiangsu cuisine were formed in the early Qing Dynasty and became the most influential local cuisines at that time, known as"Four major cuisines"。At the end of the Qing Dynasty, it was differentiated into four new local cuisines, namely Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Hui cuisine, which constituted traditional Chinese cuisine"Eight cuisines"。

The order of the eight major Chinese cuisines.

Shandong cuisine. Literally,"Lu"Naturally, it is the Qilu flavor of Shandong. It has a salty and fresh taste, a peaceful health and a mild temperament.

It is the cuisine with the longest history, the most abundant technology, the highest difficulty and the most outstanding ability. The traditional famous dishes of Shandong cuisine include sweet and sour carp, braised sea cucumber with green onion, hibiscus chicken slices, nine turns of large intestine, butterfly sea cucumber, Texas roast chicken, etc.

Sichuan, Sichuan cuisine originated in the Chongqing region of Sichuan Province. It is mainly fresh and spicy, and appeared in the Qin and Han dynasties. After the introduction of chili peppers, it was reformed and became known as today's Sichuan cuisine. Famous dishes include Kung Pao Chicken, Mapo Tofu, Husband and Wife Lung Slices, Fish-flavored Shredded Pork, and Dragon Cho Shou.

Cantonese cuisine, or Cantonese cuisine, is a combination of Cantonese cuisine, Chaoshan cuisine, and Dongjiang cuisine. It is the most influential Chinese dish in the world and is considered to be the representative dish of China overseas. Among them, the traditional famous dishes include white-cut chicken, roast goose, roast suckling pig, braised pigeon, honey sauce barbecued pork, baked lobster in soup, steamed grouper, plum cabbage button pork, rotten oak and salt baked chicken, etc.

Su cuisine, also known as Jiangsu cuisine, was the second largest cuisine of the imperial court at that time, with sweet taste, fine knife work, and exquisite selection of materials and shapes. Among them, there are famous dishes such as pink lion's head, Jinling ball, simmered chicken with yellow mud, boiled dried chicken soup, stuffed raw bran, anchovy shrimp, and three sets of duck.

Fujian cuisine is represented by the flavors of eastern and southern Fujian. In fact, it is a Hakka dish with a light, fresh taste, and a lot of soup, which is very suitable for eating in the western sky. Famous dishes include Buddha jumping over the wall, sea mussel diving chicken soup, cang's lees fragrant snail slices, white cut Kawada chicken, gossip feast, hot and sour squid soup, etc.

Elimination. Huizhou cuisine originated in Huizhou, Anhui Province, and is good at cooking rare aquatic products. The taste is fresh, fragrant and salty. There are braised civets, braised Huangshan pigeons, braised ham soft-shelled turtles, and salted fresh mandarin ducks.

Zhejiang cuisine pays attention to the freshness and skill of raw materials, and the taste is light and highlights the original taste. There are famous dishes such as Longjing shrimp, West Lake stew, stir-fried eel back, West Lake vinegar fish, rock sugar soft-shelled turtle, lotus leaf steamed pork, yellow croaker and sea cucumber soup.

Hunan cuisine is a local cuisine with a long history in China. Its main characteristics are sour, salty, umami, and fragrant taste. Some of the famous dishes include chopped pepper fish head, steamed cured meat, Liuyang steamed vegetables, beef hair, etc.

Hello dear! It is recognized that there are: Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Hui and other cuisines, that is, the "eight major cuisines" of China, which are often said to be China's "eight major cuisines", and the eight major cuisines of China - Sichuan cuisine and Hunan cuisine have a common feature - spicy.

The difference is that Hunan cuisine pays attention to sour and spicy, fragrant and fresh in taste, with a wide range of materials, fine production, and a wide variety of tastes, and is known for simmering, stewing, steaming, and stir-frying in the cooking process. Sichuan cuisine focuses on spicy, I think it may be related to the climate of Sichuan, its cooking methods are fried, fried, fried, smoked, stewed, exploded and so on more than 30 kinds, in the taste of color, fragrance, taste, shape has both the north and the south, with many flavors, wide and thick. In short, friends who are not spicy or happy must not miss these two cuisines.

2. China's Eight Great Cuisines - Shandong Cuisine and Cantonese CuisineAmong the eight major cuisines, Shandong cuisine is respected as the first of the eight cuisines, because it has the longest history, the most abundant practices, the highest difficulty coefficient and the most skill. Especially in the Ming and Qing dynasties, Lu cuisine was highly respected in the court feast, which further sublimated the characteristics of Lu cuisine, which was already graceful and luxurious, and had a positive atmosphere. Cantonese cuisine, that is, Cantonese cuisine, it has the characteristics of clear, fresh, refreshing, smooth and tender, "five flavors" and "six flavors" are good, it is also compatible with many Western cuisines, and also pays attention to the momentum and grade of the dish.

3. The eight major cuisines of China - Jiangsu cuisine and Zhejiang cuisine have always been said to be Jiangsu and Zhejiang cuisine, referring to Jiangsu cuisine and Zhejiang cuisine, which also shows that these two cuisines are inseparable. However, Su cuisine is a little sweeter, I believe that friends who go to school or work in Jiangsu and other places feel the same way, no matter what kind of food is fried, Jiangsu people are used to adding a spoonful of sugar. Zhejiang cuisine is light, Zhejiang is located in the coast, there are rich aquatic resources, so it is called "the land of fish and rice", in the cooking process to maintain the fresh and tender taste of aquatic products, the condiments are put relatively little, and over time a light taste is formed.

Fourth, the eight major cuisines of China - Fujian cuisine and Hui cuisine seem to be the most neglected of the eight cuisines, but there are still many famous dishes. For example, the "Buddha jumping over the wall" in Fujian cuisine, I believe many people have heard of it; Also, the most special thing about Fujian cuisine is soup, which is its essence, and it is known as a soup with ten changes. Hui cuisine is even more unique and self-contained, with edamame tofu, stewed pigeon in Huangshan, grouper and so on are its classic signature dishes.

Eight major cuisines in China: Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Fujian cuisine, Suzhou cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine (in no particular order). The banquet is with five tripods, eight lamps, commonly known as eight big bowls, year, festival, celebration, welcome, send, marry rich family to eight big bowls of banquet, eight big bowls at that time concentrated on grilling, stewing, sauce, burning, stewing, stir-frying, steaming, boiling and other cooking techniques.

There are many other ways to eat the eight bowls according to the region: the menu of the eight bowls of Beijing folk is basically fixed after hundreds of years of running-in, namely the big bowl of three yellow chicken, the big bowl of yellow croaker, the big bowl of elbow, the big bowl of meatballs, the big bowl of rice noodle meat, the big bowl of button meat, the big bowl of loose meat and the big bowl of pork ribs. Sichuan folk eight bowls of traditional dishes, also known as three steamed nine buckles, steamed fish, steamed elbow, steamed fragrant bowl crispy pork, salted roasted white, Dongpo meat, buckle duck, buckle chicken, steamed pork, sandwich meat.

"Halal Eight Bowls", imported from Dachang, namely stewed lamb, braised yak meat, steamed fragrant hairtail fish, sour and hot soup loin, beef balls roasted cabbage, smoked bamboo shoots and stewed tofu, Yipin Eight Treasure Rice, etc. <>

Xuzhou's "Eight Big Bowls" include crispy fish sticks, tiger skin eggs, sugar elbows, shredded white chicken, eight treasure rice, roasted spine, buckle thousand seeds, steamed chicken, etc., all of which are cooked in the traditional way of black iron pot and wood fire. Manchu Eight Bowls Menu, "Eight Bowls" into ordinary people's homes, ingredients are also closer to the taste of the people, generally now said closed hole "Eight Bowls" refers to the big bowl of three yellow chicken, a big bowl of yellow croaker, a big bowl of elbows, a big bowl of meatballs, a large bowl of rice noodles meat, a large bowl of button meat, a large bowl of loose meat and a large bowl of pork ribs. <>

Especially rice noodle meat; Cut the fat and thin pork belly into thin and suitable meat slices, add salt, brown sugar, soy sauce, sweet noodle sauce, ginger slices, spices, etc. to marinate overnight, then pour in the fried glutinous rice, stir evenly and then divide the sedan chair into a small bowl and steam it in a pot, and the fragrant rice noodle meat is ready. Some guests come to the house to take out the rice noodles prepared in advance, and the meat is steamed in the pot, which is a good dish, which is really fat but not greasy, and has an endless aftertaste. <>

Chinese cuisine is famous all over the world, and people have summarized and formed eight major cuisines of Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui for thousands of years. There are countless kinds of food, as well as many Internet celebrity shops, fast food, etc., and people are constantly exploring various foods.