Sweet in the north and salty in the south

As early as the Song Dynasty, the diets in different parts of China were different. In Volume 24 of Mengxi Bi Tan, it is recorded: "Southerners in Dadi are addicted to salt, while northerners are addicted to sweetness. Fish and crabs are added with molasses, and the cover is convenient for northern customs. " At that time, there were two main tastes in China. Northerners liked sweet food and southerners liked salty food. At that time, China didn't eat "spicy" food, because, at that time, pepper had not been introduced to China. In the Southern Song Dynasty, northerners immigrated to the south in large numbers, so the sweet taste was gradually introduced to the south. Beijing-Suzhou-Guangzhou Three Styles

During the Southern Song Dynasty, a large number of northerners moved south. Gradually, the food culture in the north influenced the south. Formed its own faction in the southern region. By the end of Ming Dynasty, China's diet was divided into Beijing style, Soviet style and Guangdong style. Beijing style is salty, while Soviet style and Cantonese style are sweet. The four major cuisines

By the time of Qing Dynasty, it was recorded in the Qing Dynasty's "Clear Barn Banknotes" compiled by Xu Ke of Hangzhou that "Yaozhuan has its own characteristics, such as Jingshi, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou and Huai 'an.

1. In the middle of Qing Dynasty, Sichuan cuisine had been formed, and it became one of the four major cuisines in the late Qing Dynasty.

second, Shandong cuisine also belongs to Beijing cuisine, because its influence is far greater than Beijing cuisine, so it is often used to represent Beijing cuisine.

Third, Cantonese cuisine is mostly in Guangdong.

Fourth, most of the Su-style cuisines are in Huaiyang area, so Su-style cuisines are also called Huaiyang cuisine.

thus, the four major cuisines of Beijing (Shandong), Sichuan, Guangzhou (Guangdong) and Jiangsu (Huaiyang) were formed. Eight major cuisines

Since the Republic of China, cultures in various parts of China have developed considerably. Suzhou cuisine is divided into Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine. Cantonese cuisine is divided into Cantonese cuisine and Fujian cuisine, while Sichuan cuisine is divided into Sichuan cuisine and Hunan cuisine. Because the four major cuisines of Sichuan, Shandong, Guangdong and Jiangsu were formed earlier, and later, local cuisines such as Zhejiang, Fujian, Hunan and Huizhou gradually became famous, thus forming the "eight major cuisines" in China. Later, the most influential and representative cuisines, which are also recognized by the society, are Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan, Anhui and Shandong, which are often referred to as the "eight major cuisines" in China.

The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by the natural geography, climatic conditions, resources and specialties, eating habits and so on. Some people describe the "eight major cuisines" in anthropomorphic ways as follows:

Lu, the northern emperor who reigns in the world;

Sichuan and Hunan cuisine are like celebrities with rich connotations and talents.

Guangdong and Fujian cuisine is like a romantic and elegant son;

Jiangsu, Zhejiang and Anhui cuisines are like beautiful women in the south of the Yangtze River.