How many major cuisines are there in China? What are the reputations, main features, representative dishes, production methods, location distribution and how to open a restaurant with a prosperous business? There are many schools of China cuisine in cooking. Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, the "eight major cuisines" in China.

Shandong cuisine consists of two local flavors: Jinan and Jiaodong.

Features: strong flavor, love onion and garlic, especially for cooking seafood, soup and various animal offal.

Famous dishes: Fried Daha, Braised Conch and Crispy Carp.

Sichuan cuisine has two schools: Chengdu and Chongqing.

Features: It is famous for its rich flavor, wide flavor, thick flavor and strong flavor.

Famous dishes: Kung Pao Chicken, Yipin Bear's Paw, Fish-flavored Shredded Pork, and Braised Fish Wings.

Jiangsu cuisine is developed from Yangzhou, Suzhou and Nanjing.

Features: cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup and keep the original juice.

Famous dishes: shredded chicken soup, stewed crab powder, lion's head, crystal dishes and feet, and fish wrapped in duck.

Zhejiang cuisine consists of Hangzhou, Ningbo, Shaoxing and other local cuisines, with Hangzhou cuisine being the most famous.

Features: fresh and tender, soft and smooth, mellow and glutinous, refreshing and not greasy.

Famous dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken.

Guangdong cuisine has three schools: Guangzhou, Chaozhou and Dongjiang, with Guangzhou cuisine as the representative.

Features: the cooking method emphasizes frying, frying, stewing and stewing, and the taste is characterized by refreshing, light, crisp and fresh.

Famous dishes: three snakes, dragons, tigers and phoenixes, roast suckling pig, salt bureau (left by the fire) chicken, winter melon cup, and ancient meat.

Hunan cuisine pays attention to spicy, spicy, sour, spicy, burnt and fragrant, especially sour and spicy.

Famous dishes: braised shark's fin in red, fragrant lotus with rock sugar.

Fujian cuisine developed from Fuzhou, Quanzhou, Xiamen and other places, with Fuzhou cuisine as its representative.

Features: seafood is the main raw material, paying attention to sweet, sour, salty and delicious color.

Famous dishes: Snowflake Chicken, Jin Shoufu, Braised Chicken, Orange Juice Cargill Fish, Taiji Shrimp.

Anhui cuisine consists of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative.

Features: Ham as seasoning, crystal sugar as freshness, good at stewing and paying attention to pyrotechnics.

Famous dishes: gourd, duck and Fu Li Ji Shao.