China has a long history of traditional catering culture, and there are many schools of cuisine in cooking.
Chinese traditional food culture has a long history and vegetable dishes have many changes in cooking.
Four major cuisines of Shandong, Sichuan, Guangdong and Jiangsu were formed in the Qing Dynasty.
in the Qing dynasty, four major cuisines of Shandong, Sichuan, Guangdong and Guangdong were formed.
Later, Fujian, Zhejiang, Hunan, Huizhou and other local cuisines gradually became famous.
later, Fujian, Zhejiang, Hunan, hui and other local dishes are graduallycameout of the name.
Thus, China's "eight major cuisines" were formed, namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.
As a result, China's "eight major cuisines" were formed, namely, Shandong, Sichuan, Guangdong, cuisine, cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang Cuisine, Hunan Cuisine, and Huizhou Cuisine.
People in China invented cooking methods such as frying, burning, frying, frying, boiling, steaming, roasting, cold salad and pouring.
The Chinese invented such cooking methods as frying, roasting, frying, exploding, boiling, steaming, roasting, Cold mixing and dreaming.
Extended information
China is a big country in catering culture. For a long time, due to the influence of geographical environment, climatic products, cultural traditions and national customs, a famous school with certain kinship, similar flavor and high popularity has been formed in a certain area, which is called Cuisine. Among them, Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine are known as the "eight major cuisines".
As early as the Spring and Autumn Period and the Warring States Period, the flavors of northern and southern dishes in China's traditional food culture showed differences. By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the early Qing Dynasty, Shandong cuisine, Jiangsu cuisine, Guangdong cuisine and Sichuan cuisine became the most influential local dishes at that time, and were called "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * together constituted the "eight major cuisines" in China's traditional food culture.
Baidu Encyclopedia-China Cuisine
Baidu Encyclopedia-Eight Cuisine.