Cuisine is a genre of cooking in China, which has evolved into its own system after a long time in terms of material selection, cutting and cooking, and has distinctive local flavor characteristics, which is recognized by the society.
China has a long tradition of food culture, and there are many cuisines in cooking. Four major cuisines of Luchuan, Yuesu were formed in the Qing Dynasty (according to the ranking in Tsui Hark's Clearing Banknotes). Later, Fujian, Zhejiang, Hunan, Huizhou and other local cuisines gradually became famous, thus forming the "eight major cuisines" in China.
Namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. China people invented frying (explosion, stir-frying), burning (stewing, stewing, stewing and marinating), frying (steaming and pasting), frying (boiling), boiling (stewing, stewing, stewing), steaming, roasting (pickling, smoking and air drying) and cold salad.
Formation factors of eight major cuisines
1, custom reason
Native products and customs, such as cattle and sheep in northern China, are often cooked with beef and mutton; South China is rich in aquatic products and poultry, and people like to eat fish and meat. There are many seafood along the coast of China. Seafood is used for cooking.
2. Climatic reasons
Climate differences in different places form different tastes. Generally speaking, it is cold in the north of China, and the dishes are mainly salty. East China has a mild climate, and the dishes are mainly sweet and salty, while southwest China is rainy and humid, and the dishes are mainly spicy.
3. Cooking methods
Different cooking methods in different places have formed different characteristics of dishes. For example, Shandong cuisine and Beijing cuisine are good at frying, frying, roasting and frying. Stewing, steaming and burning in Anhui and Jiangsu; Sichuan cuisine is good at roasting and frying. Cantonese food is good at roasting, baking, frying, stewing and steaming.