Sichuan Cuisine, Lu Cuisine, Cantonese Cuisine, Min Cuisine, Su Cuisine, Zhejiang Cuisine, Hunan Cuisine, Hui Cuisine is known as the "Eight Cuisines".

1, Sichuan cuisine

Sichuan cuisine, Sichuan cuisine, is one of the four traditional Chinese specialties, one of China's eight major cuisines, Chinese cuisine mastermind. The division of the three schools of Sichuan cuisine, is in the existing definition of the upper river gang, the small river gang, the lower river gang on the basis of the standardization of the complete expression: the upper river gang of Sichuan cuisine that is to the west of Chengdu, Leshan, as the center of the Rong faction of the Sichuan cuisine;

Small river gang of Sichuan cuisine that is to the south of Sichuan, Zigong as the center of the salt gang of dishes, including Yibin dishes, Luzhou dishes and Neijiang dishes; the lower river gang of Sichuan cuisine that is to the Chongqing Jianghu dishes, Wanzhou dishes, as represented by the bowl of Chongqing cuisine. Chongqing cuisine. The three *** with the composition of the three mainstream local flavors of Sichuan cuisine branch cuisine, on behalf of the development of the highest level of art of Sichuan cuisine. September 28, 2017, Meishan was awarded by the China Cuisine Association, "Sichuan Chef's Township" title, Meishan cuisine has become a representative of the Sichuan cuisine.

2, Lu Cuisine

Lu Cuisine, a Qilu flavor originating in Shandong Province, which originated in Boshan District, Zibo City, Shandong Province, is the only spontaneous type of the four traditional Chinese cuisines (and also the eight major cuisines) (as opposed to the influence of Huaiyang, Chuan, Guangdong and other influencing cuisines) , and it is the cuisines that have the longest history and the richest techniques, with the highest degree of difficulty, and the greatest amount of merit.

Confucianism in Shandong Province 2,500 years ago laid the foundation for the aesthetic orientation of Chinese food focusing on refinement, neutrality and health; the "Essentials of Qimin" in the late Northern Wei Dynasty (written around 533-544 AD) summarized the "steaming, boiling, roasting, brewing, pan-frying, stir-frying, simmering, cooking, deep-frying, salting, salting, black beans, vinegars, sauces, wines, honey, and so on. Vinegar, sauce, wine, honey and pepper" laid the framework of Chinese cooking techniques; a large number of Shandong chefs and dishes entered the court during the Ming and Qing dynasties, further sublimating the style characteristics of Lu Cuisine, which is graceful, elegant, neutral and peaceful.

3. Cantonese Cuisine

Cantonese Cuisine, or Guangdong Cuisine, is one of the four traditional Chinese cuisines and eight major cuisines, originating in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou Cuisine, Chaozhou Cuisine (also known as Chaoshan Cuisine), and Dongjiang Cuisine (also known as Hakka Cuisine), each with its own distinctive characteristics. Around the world, Cantonese cuisine is on a par with French cuisine, and since the number of overseas Chinese in Guangdong accounts for 60% of the country's total, most Chinese restaurants around the world focus on Cantonese cuisine.

Guangzhou cuisine covers the Pearl River Delta and Shaoguan, Zhanjiang, etc. It is rich in ingredients, fine selection of materials, excellent technique, clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy. Specializing in stir-fry, the requirements to master the fire and oil temperature is just right. It is also compatible with many western dishes, and emphasizes the momentum and class of the dish. Guangzhou cuisine is the representative of Cantonese cuisine, folk "food in Guangzhou" reputation, Shunde was awarded the title of the world's "food capital" by UNESCO.

4, Min Cuisine

Min Cuisine is one of China's eight major cuisines, through the Han culture of the Central Plains and the Min-Yue ethnic culture and the formation of a mixture. Min cuisine originated in Fuzhou, Fuzhou cuisine as the basis, and then fusion of Min Dong, Minnan, Minxi, Minbei, Putuxian five flavor dishes formed the cuisine. Min cuisine in the narrow sense refers to Fuzhou cuisine, the earliest originated in Fujian Fuzhou Min County, and later developed into Fuzhou, Minnan, Minxi three schools, that is, the broad sense of Min cuisine.

Because the people of Fujian often traveled to and from the sea, so the food customs have gradually formed a unique cuisine with open characteristics. Fujian cuisine is famous for cooking mountain and sea food, on the basis of good color, aroma and shape, especially "fragrance" and "taste", its freshness, and mellow, meat, not greasy style characteristics, as well as the soup road wide range of characteristics, in the cooking garden is unique.

5, Su Cuisine

Su Cuisine, one of the four Chinese Han cuisine, one of the eight major cuisines, due to the Su Cuisine and Zhejiang Cuisine is similar to the Zhejiang Cuisine, so and Zhejiang Cuisine collectively referred to as Jiangsu and Zhejiang Cuisines. It is mainly composed of Jinling Cuisine, Huaiyang Cuisine, Suzhou and Tin Cuisine, Xu Hai Cuisine and other local cuisines. It began in the North and South Dynasties, the Tang and Song dynasties, when the economic development, promote the prosperity of the food industry, Su cuisine has become the "South Food" one of the two pillars.

In the Ming and Qing Dynasties, the development of Su cuisine along the canal in the north and south, and along the Yangtze River in the east and west was even more rapid. The geographical advantage of the coast has expanded the influence of Jiangsu cuisine at home and abroad. Jiangsu cuisine is composed of four major dishes represented by Suzhou, Huai'an, Nanjing and Zhenjiang. It is characterized by a light, fresh and crispy taste, a thick but not greasy original soup, and a calm, salty and sweet taste. It is known for its cooking skills in stewing, braising, burning, simmering and stir-frying.

6, Zhejiang

Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight Chinese Han cuisine, its beautiful scenery, rich in delicacies and beauty, so the proverb says: "heaven above, Suzhou and Hangzhou below". Zhejiang Province is located in China's East China Sea, the northern waterways into a network, known as the land of fish and rice.

Southwest rolling hills, rich in mountain treasures and game. The eastern coast of the fishing grounds are densely covered, rich in aquatic resources, there are more than 500 kinds of economic fish and shellfish, the total output value of the country's first, rich in produce, delicacies from the United States, unique features, reputation. Zhejiang cuisine system, by Hangzhou, Ningbo, Shaoxing and Wenzhou as the representative of the four local schools.

7, Hunan cuisine

Xiang cuisine, Hunan cuisine, in Changsha area is also known as the flavor of the dish, is one of the eight dishes of China's long history, as early as in the Han Dynasty has formed the cuisine. It is based on the three local flavors of the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan.

Xiang cuisine is a fine production, with a wide range of materials, flavors and varieties; color and lustre on the oil heavy color, affordable; taste focus on spicy, fresh, soft and tender; method of simmering, stewing, wax, steaming, stir-frying method is known.

The representative dishes of governmental Hunan cuisine are represented by group-an Xiangcai, such as group-an tofu, group-an shark's fin, etc.; the representative dishes of folk Hunan cuisine are chopped fish head with chili, chili pepper stir-fry, grandmother's dishes in western Hunan, sour meat in Jishou, beef noodle, fish noodle in Hengyang, Dong'an chicken, goldfish playing lotus, blood duck in Yongzhou, rabbit in Jiuyi Mountain, stuffed bean curd in Ningyuan, preserved meat, and steamed, sister dumplings, and snake in Ningxiang, and the taste of Yueyang, and the taste of snake in Yueyang, and the taste of snake in Yueyang, and the taste of snake in Ningxiang. , Ningxiang flavor snake, Yueyang ginger spicy snake, etc..

8, Hui Cuisine

Hui Cai, is one of the eight major Chinese cuisines. Hui cuisine originated in the Qin and Han dynasties, the rise of the Tang and Song dynasties, flourished in the Ming and Qing dynasties, in the Qing dynasty in the middle and late reached its peak, Hui cuisine is the local characteristics of Huizhou, its unique geography and humanities environment to give the Hui cuisine unique flavor, due to the rise of the Hui merchants in the Ming and Qing dynasties, this local flavor gradually into the market;

Circulation in the Soviet Union, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and the Yangtze River, the lower reaches of the region, with a wide range of influences, Ming and Qing dynasties. Once in the Ming and Qing Dynasties, it ranked first among the eight major cuisines. Representative dishes: Huizhou tofu, braised Mandarin fish, braised turtle with ham, braised civet, pickled Mandarin fish, pigeon stewed in Huangshan and so on.

Song Emperor Gaozong once asked the taste of Shexiang in the bachelor Wang Zao, Wang Zao Mei Sheng Yu poem to answer "snowy civet, sandy horseshoe turtle". Ox-tailed beaver that civet, also known as the white forehead. According to the "Huizhou Province" records, as early as the Southern Song Dynasty, the Huizhou mountainous specialties "sandy horseshoe turtle, snowy day ox-tailed beaver" dishes have been famous around.

Baidu Encyclopedia - Eight Cuisines

Baidu Encyclopedia - Chinese Cuisine