The ranking of Chinese cuisines is as follows: 1. Shandong cuisine

Shandong cuisine can be said to be the best among the eight major cuisines. After the Song Dynasty, Shandong cuisine became the representative of "Northern cuisine". During the Ming and Qing Dynasties, Shandong cuisine became the mainstay of the royal diet and had a greater influence on the northeastern regions of Beijing and Tianjin.

Shandong has evolved from the local cuisine of Jinan and Jiaodong. It is famous for its fragrance, tenderness and pure taste. Pay attention to the preparation of clear soup and milk soup. The clear soup is fresh and fresh. 2. Sichuan cuisine

At the end of Qin Dynasty and the beginning of Han Dynasty, Sichuan cuisine began to take shape. It developed rapidly during the Tang and Song Dynasties, and became famous during the Ming and Qing dynasties. Today, Sichuan restaurants can be found all over the world. Authentic Sichuan cuisine is represented by Chengdu, Sichuan and Chongqing, and Sichuan cuisine.

Pay attention to the selection of ingredients, specifications, and color separation, and the dishes should be clearly prioritized and bright and coordinated. It is characterized by sourness, sweetness, numbness, aroma, heavy oil, and strong flavor. It pays attention to seasoning and is inseparable from the three peppers (i.e., Sichuan peppercorns, Sichuan peppercorns, and Sichuan peppercorns) and fresh ginger. It is popular for being spicy, sour, and mochi. It is popular among other local dishes. 3. Cantonese cuisine

There are records of Cantonese cuisine in the Western Han Dynasty. During the Southern Song Dynasty, under the influence of the imperial chefs who went to Yangcheng, the Ming and Qing dynasties developed rapidly. In the 20th century, they followed foreign trade and absorbed some specialties of Western food. Cantonese cuisine was also introduced to the world. Home. Cantonese cuisine is represented by Guangzhou, Chaozhou and Dongjiang cuisine. 4. Fujian cuisine

Originally produced in Minhou County, Fujian Province. It was developed on behalf of dishes from Fuzhou, Quanzhou, Xiamen and other places. It is known for its beautiful hue and refreshing taste. The best cooking methods are frying, simmering, stir-frying and simmering, especially "jujube" is the most distinctive. 5. Jiangsu cuisine

Started in the Southern and Northern Dynasties. After the Tang and Song Dynasties, it competed with Zhejiang cuisine and became one of the two pillars of "Southern cuisine". Jiangsu cuisine is represented by the four famous dishes of Suzhou, Yangzhou, Nanjing and Zhenjiang. Its characteristics are thick and light, fresh and crispy, the original soup is thick but not greasy, the taste is warm, salty and sweet. 6. Zhejiang cuisine

Represented by dishes from Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp and is also a famous scenic tourist attraction. The lakes and mountains are beautiful, the mountains and rivers are beautiful, and the scenery is elegant and pleasant. Therefore, its dishes are as beautiful as the scenery, and many famous dishes are from the folk. 7. Hunan cuisine

is developed from dishes represented by the Xiangjiang River Basin, Dongting Lake area and mountainous areas of western Hunan. It is characterized by a wide range of materials, heavy oil and rich color. It mostly uses pepper and smoked wax as raw materials. The taste is strong, sour and spicy, soft and tender. The cooking methods are good at waxing, smoking, simmering, steaming, stewing, frying and stir-frying. 8. Hui cuisine

It consists of local dishes from the Yangtze River, Huaihe River and Huizhou. It is characterized by simple material selection, exquisite firework, heavy oil, rich color, mellow taste and original flavor. Anhui cuisine has been famous for cooking mountain, wild and seafood dishes as early as the Southern Song Dynasty.