1, Shandong cuisine
Shandong cuisine, a Qilu flavor originating from Shandong Province, originated from Boshan District, Zibo City, Shandong Province. It is the only self-developed cuisine among the four traditional cuisines (also the eight major cuisines) in China (compared with the influential cuisines such as Huaiyang, Sichuan and Guangdong), and it has the longest history, the richest techniques, the highest difficulty and the most skillful skills.
2. Sichuan food
Sichuan cuisine, namely Sichuan cuisine, is one of the four traditional cuisines in China, one of the eight Chinese cuisines and a master of Chinese cuisine. Sichuan cuisine has a wide range of raw materials, changeable seasoning, diverse dishes, and equal emphasis on fresh and mellow taste. It is famous for its good use of spicy seasoning, and it combines the characteristics of all parties in the southeast and northwest with its unique cooking methods and strong local flavor.
3. Cantonese cuisine
Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China, which originated in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), and the three flavors have their own characteristics.
4. Jiangsu cuisine
Jiangsu cuisine, one of the eight traditional cuisines in China, is called Jiangsu cuisine for short. Because Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisine. Mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes.
5. Zhejiang cuisine
Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight major Han cuisines in China, with beautiful scenery, rich products and delicious food. Therefore, the proverb says, "There is heaven above, and Suzhou and Hangzhou below". Zhejiang province is located on the coast of the East China Sea, with a network of waterways in the north, and is known as the land of plenty.
6. Fujian cuisine
Fujian cuisine is one of the eight major cuisines in China, which is formed by the mixture of Han culture in the Central Plains and Fujian and Yue cultures. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and then merged with the cuisines of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian. Fujian cuisine in a narrow sense refers to Fuzhou cuisine, which originated in Min County, Fuzhou, Fujian Province, and later developed into three schools of Fuzhou, Minnan and West Fujian, that is, generalized Fujian cuisine.
7. Hunan cuisine
Hunan cuisine, also known as local cuisine in Changsha, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three local flavors.
8. Anhui cuisine
Anhui cuisine is one of the eight major cuisines in China. Huizhou cuisine originated in Qin and Han Dynasties, flourished in Tang and Song Dynasties, flourished in Ming and Qing Dynasties, and reached its peak in the middle and late Qing Dynasty. Huizhou cuisine is a local feature of Huizhou, and its unique geographical and humanistic environment gives it a unique flavor. Due to the rise of Huizhou merchants in Ming and Qing Dynasties,
Baidu encyclopedia-eight major cuisines