China's eight major cuisines:

1, Lu cuisine Shandong cuisine

Yong Lu cuisine pay attention to the excellent texture of the raw materials, salt to improve the freshness of the soup to strengthen the freshness of the flavoring of salty and fresh pure, highlighting the flavor. It is also characterized by its luxurious, neutral atmosphere, calmness and healthiness.

Yonglu cuisine pays attention to the quality of raw materials, to salt fresh, soup strong and fresh, seasoning salty fresh and pure, highlighting Junwaki, Zhong Zheng's atmosphere, peace and health.

2, Sichuan cuisine Sichuan cuisine

Seasoning variations, dish variety, taste fresh and mellow and heavy, to make good use of spicy seasoning.

The seasoning is varied, the dishes are diverse, and the taste is fresh and fresh.

3, Cantonese cuisine

Cantonese cuisine

Cantonese cuisine

Fine selection of materials, clear and not light, fresh and not vulgar, tender and not raw. It's also a good choice of ingredients. It specializes in stir-fry, and requires just the right amount of fire and oil temperature. It is also compatible with many western food practices, paying attention to the momentum of the dish, class.

The choice of materials is fine, clear and not light, fresh and not vulgar, tender and not raw, oily but not greasy. He is good at stir frying, and requires proper temperature and temperature. He is good at stir frying, and requires proper temperature and temperature. It is also compatible with many Western dishes, paying attention to the momentum and grade of dishes.

< p>4, Chinese Cabbage

Chinese Cabbage

Strict materials, pay attention to the color, pay attention to the shape, the four seasons are different.

Strict material, color matching and modeling. Four seasons are different.

5, Fujian CuisineFujian Cuisine

Especially the "aroma", "flavor", "taste", "taste", "flavor", "flavor", "flavor", "flavor", "flavor", "flavor", "flavor", "flavor" and "flavor". The three characteristics, one is long in red lees seasoning, the second is long in making soup, and the third is long in using sugar and vinegar.

Especially with "fragrant" and "flavor", they are fresh, sweet, fragrant, and not greasy. Three characteristics, one is longer than the Three characteristics, one is longer than the seasoning of red grains, two is longer than the soup, three is longer than the sweet and sour.

6, Hui cuisineHuizhou cuisine

Excellent at burning, stewing, steaming, and exploding, stir-frying less, heavy oil, heavy color, heavy fire. Heavy fire work. Heavy fire work is traditionally, its uniqueness is concentrated in specializing in burning, stewing, smoking, steaming type of kung fu dishes, different dishes using different fire control technology, the formation of crispy, tender, fragrant, fresh unique flavor, which best reflects the characteristics of Huizhou is slippery burned, stewed and raw smoked method.

It is good at burning, stewing, steaming, and blasting, cooking less, heavy oil, heavy color, heavy fire work. Heavy pyrotechnics has a long history. Its originality is mainly embodied in Kung Fu dishes which are good at cooking, stewing, smoking and steaming. Different dishes use different fire control techniques to form crisp, tender, and smooth dishes. Different dishes use different fire control techniques to form crisp, tender, fragrant and fresh flavors. The most distinctive emblem style is slippery, stewing and raw smoking.

< p>7, Hunan cuisine Hunan cuisine

Flavor variations, varieties; color and lustre on the oil heavy color, seek affordable; spicy, fresh, soft and tender. It attaches importance to the matching of raw materials and the mutual penetration of flavors. Hunan cuisine is especially flavored with sour and spicy. Comparatively speaking, the simmering skill of Hunan Cuisine is even better, almost reaching the point of pure perfection. Simmering can be divided into red simmering and white simmering in terms of color changes, and there are clear soup simmering, thick soup simmering and milk soup simmering in terms of seasoning. Slowly simmered over low heat, the original flavor.

The flavour is changeable, the variety is various, the color and luster is heavy, the color is thick, pays attention to the actual benefit; spicy, fragrant, fresh, soft tender. Attention should be paid to the matching of raw materials and flavor. The flavor of Hunan cuisine is extremely sour and spicy. Relatively speaking, the simmering skills of Hunan cuisine are better than those of almost all of them. In terms of color change, it can be divided into red simmer and white simmer. In terms of color change, it can be divided into red simmer and white simmer. In terms of seasoning, there are clear soup simmer, thick soup simmer and milk soup simmer. Simmer with little fire, original flavor. Simmer with little fire, original flavor.

8, Zhejiang cuisine zhejiang cuisine

Dishes are small and delicate, clear and handsome, dishes are fresh and tender, crisp and soft. The use of lees seasoning. Cooking techniques are rich, especially in cooking seafood and river freshness has its own unique characteristics. The taste focuses on freshness, crispness and tenderness, keeping the original color and true flavor of the raw materials. The shape of the dishes is exquisite, delicate and elegant.

The dishes are small and exquisite, Qing Jun Yi Xiu, the dishes are delicious and tender, crisp, soft and refreshing. Seasoning with fragrant grains. Cooking techniques are abundant, especially in Cooking Seafood and fresh food. The flavour should be fresh and crisp, and keep the natural and true flavor of the ingredients. The flavour should be fresh and crisp, and keep the natural and true flavor of the ingredients. The dishes are exquisite, delicate, delicate and elegant.

Expanding Knowledge

Cuisine, also known as "Gang Cuisine", refers to a group of people who have been working on the selection, cutting, cooking and other techniques to improve the quality of their dishes.

Cuisine, also known as "Gang Cuisine", refers to a genre of Chinese cuisine that has evolved over a long period of time into a self-contained system with distinctive local flavor characteristics and recognized by society in terms of selection of ingredients, cutting, cooking and other techniques.

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, products and dietary customs, and are recognized as local dishes throughout the country.

Reference:

The Eight Cuisines of China - Baidu Encyclopedia