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From the eight major cuisines to talk about China's culinary culture

Part I Preface

Part I Preface

Part II Introduction to the eight major cuisines

Chinese cuisine culture is a big country. For a long time in a certain region due to the geographical environment, climate and material resources, cultural traditions and ethnic customs and other factors, the formation of a certain degree of kinship inheritance relationship, dishes with similar flavors, high visibility, and for some of the masses of the local flavor of the famous genre known as the cuisine. Among them, Cantonese cuisine, Sichuan cuisine, Lu cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Hui cuisine known as the "eight major cuisines".

A history of the formation of the eight cuisines

During the Qing Dynasty, Chinese cuisine was divided into Beijing-style, Soviet-style and Cantonese-style. Since the beginning of the Republic of China, there has been considerable cultural development throughout China, and the Republic of China was divided into four genres: North China, Jiangsu, Zhejiang, South China and Southwest China. Later on, the North China genre was divided into Lu Cuisine, Jiangsu and Zhejiang Cuisines were divided into Su, Zhejiang and Hui Cuisines, the South China genre was divided into Cantonese and Min Cuisines, and the Southwest genre was divided into Sichuan and Hunan Cuisines. The four major cuisines of Sichuan, Lu, Suzhou and Guangdong were formed earlier, and then the local cuisines of Zhejiang, Fujian, Hunan and Anhui became famous, forming the "eight major cuisines" of China. Later, the most influential and representative cuisines were formed and recognized by the society: Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan, Anhui, Lu and other cuisines, which are often referred to as China's ......