The south and the north, in addition to the differences in eating rice and noodles, fish and meat. There is also a huge difference in cooking habits and taste styles. For example, rice, the north is millet porridge, rice porridge, at most put a few jujube. But the southerners, not only porridge put vegetables, even ham, eggs, a drum brain to put, and even dumplings are wrapped in sausage, eggs and so on.

Additionally, southerners like sweet, northerners like salty. Southerners like to eat vegetables fried separately, northerners favor a pot boil and so on.

Southern people's dishes, more delicate and subtle, and pay special attention to the mood, the most important feature is the selection of materials to pay attention to. Perhaps because of the southern landscape, rich in color, the South's aesthetic concept is also more to soft and elegant.

Southern dishes are naturally branded with this distinctive region, not only the color and flavor, but also the color of the utensils and dishes, the details of the decoration, of course, including the dining environment, extraordinarily elaborate, everything is pleasing to the eye.

North people's dishes, the color and flavor to win, the most important feature is the local ingredients, pay attention to the fire. Northern cooking ingredients are not as rich as those in the south, and there are not too many patterns, but it is extremely common things, northern cooks can make a difference to the flavor.

Expanded:

China's eight major cuisines

China's culinary culture has a long history and is generally recognized as having eight major cuisines Lu Cuisine, Szechuan Cuisine, Cantonese Cuisine, and Su Cuisine, Min Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Hui Cuisine.

China's cuisine, refers to a certain region, due to climate, geography, history, material and dietary customs of the different, after a long history of evolution and the formation of a set of self-contained system of culinary techniques and flavors, and recognized by the country's local dishes.

There are many schools of cooking. During the Qing Dynasty, Chinese cuisine was categorized into Beijing style, Suzhou style and Canton style. Starting with the Republic of China (ROC), there was considerable cultural development across China, and during the ROC, it was divided into four genres: North China, Jiangsu, Zhejiang, South China and Southwest China.

Later, the North China genre was divided into Lu Cuisine, which became the first of the eight cuisines, Jiangsu and Zhejiang cuisines were divided into Su Cuisine, Zhejiang Cuisine and Hui Cuisine, South China genre was divided into Cantonese Cuisine and Min Cuisine, and Southwest China genre was divided into Sichuan Cuisine and Hunan Cuisine.

Lu, Sichuan, Su, Guangdong four major cuisines formed earlier in history, and later, Zhejiang, Fujian, Hunan, Hui and other local dishes have gradually become famous, the formation of China's "eight major cuisines". After the competition, the ranking changes, the first Sichuan cuisine rose to second, Soviet cuisine back to third.

Later, the most influential and representative cuisines were formed and recognized by the society: Lu, Sichuan, Suzhou, Guangdong, Fujian, Zhejiang, Hunan, Hui and other cuisines, which are often referred to as China's "Eight Cuisines".

Reference:

Chinese Food Culture - Baidu Encyclopedia

Chinese Food Culture - Baidu Encyclopedia