Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, Anhui Cuisine

Introduction:

Cuisine, also known as "Gang Cuisine", refers to the selection of materials, cutting, cooking and other skills, after a long period of evolution and self-contained system with distinctive characteristics of the local flavors, and socially recognized Chinese food cuisine genre. The cuisine of Chinese food culture refers to a set of self-contained cooking techniques and flavors that have evolved over a long period of time in a certain region due to the differences in climate, geography, history, material resources and dietary customs, and are recognized as local dishes throughout the country.

Overview:

China's traditional food culture has a long history, and there are many schools of cuisine. The four major cuisines of Sichuan, Lu, Guangdong and Suzhou were formed earlier, and then the local cuisines of Zhejiang, Fujian, Hunan and Anhui also became famous, thus forming the "eight major cuisines" of China, namely, Lu cuisine, Sichuan, Guangdong, Suzhou, Fujian, Zhejiang, Hunan and Anhui cuisines.

Customs:

Local products and customs, such as the north of China's more cattle and sheep, often with beef and mutton dishes; southern China's production of aquatic products, poultry, people like to eat fish, meat; China's coastal seafood, seafood dishes.