Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the birthplaces of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea.

Shandong has mountains and rivers, rivers and lakes, vast fields, rich products, convenient transportation and developed culture. It is rich in grain output, with a wide variety of vegetables and high quality. Known as "one of the three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onion, Cangshan garlic and Laiwu ginger are all well-known at home and abroad.

Representative dishes: sweet and sour fish, pot-roasted elbow, onion mutton, onion sea cucumber, pot-collapsed tofu brain, braised conch, fried oyster yellow and so on.

Cantonese cuisine in the eight major cuisines

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine is mainly distributed in the Pearl River Delta, with the widest area, complex materials, fine selection of materials, superb skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy.

Cantonese cuisine is light in summer and autumn, rich in winter and spring, good at stir-frying, and requires a good grasp of heat and oil temperature. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

Representative dishes: Long Hudou, crispy suckling pig, Sichuan style pork, stir-fried dishes with fresh milk from Daliang, Chaozhou abalone wings, beef tenderloin in oyster sauce, wax gourd cups, Wenchang chicken, etc.

Sichuan cuisine in the eight major cuisines

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu. According to the records of Huayang National Records, Pakistan's "native crops have six livestock", producing fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and it is ripe for four generations, without ambiguity."

Representative dishes: Fish-flavored shredded pork, Mapo tofu, kung pao chicken, Zhangcha duck, etc.

Hunan cuisine in the eight major cuisines

Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. Its production is fine, its materials are extensive and its varieties are various. It is characterized by rich oil, strong color and strong practicability.

Pay attention to the crispy, sour, hot, soft and tender taste. Xiangxi cuisine is famous for its fragrance, sour and spicy taste, and it is rich in mountain flavor. Hunan cuisine has a long history. As early as the Han dynasty, a kind of cuisine has been formed, and its cooking skills have reached a fairly high level.

Representative dishes: spicy chicken, spicy steamed chicken, Donganzi chicken, Dongting wild duck, rock sugar xianglian, money fish, etc.

Fujian cuisine in the eight major cuisines

Fujian cuisine has always been famous for its fine selection of materials, rigorous knife work, exquisite cooking, blending and seasoning of soup and winning by taste. Its cooking skills have four obvious characteristics. First, it uses careful slicing, cutting and cutting to make raw materials with different textures thoroughly eaten.

Fujian kitchen knife workers have the reputation of "picking flowers like plums, shredding like hair, and being as thin as paper". For example, in the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces respectively, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and seasoned.

Representative dishes: Buddha jumping wall, Tai Chi prawn, Fujian fruit, roast duck, plum blossom, snowflake chicken, etc.

Zhejiang cuisine in the eight major cuisines

Zhejiang cuisine, represented by Hangzhou, Ningbo and Shaoxing, became famous earlier. Zhejiang cuisine has a long history. People in the capital open restaurants in the south and use northern cooking methods to make the rich raw materials in the south delicious. "Cooking in the south and cooking in the north" has become a major feature of Zhejiang cuisine.

Southerners didn't taste sweet before. After the northerners went south, it affected the taste of southerners and added sugar to the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material.

Representative dishes: West Lake vinegar fish, Longjing shrimp, stir-fried bell, braised bamboo shoots, West Lake water shield soup, etc.

Su cuisine in the eight major cuisines

Jiangsu cuisine is a local flavor dish in Jiangsu. Jiangsu is a place where famous chefs gather.

Representative dishes: Grilled Shop, Lion Head, Beggar Chicken, Roasted Saddle Bridge, Sweet and Sour Mandarin Fish, Salted Duck, etc.

Anhui cuisine in the eight major cuisines

Anhui Anhui cuisine is the main representative of Anhui cuisine, which originated in Shexian county at the foot of Huangshan Mountain, namely ancient Huizhou. Later, Tunxi Town along the Xin 'anjiang River became a distribution center for famous teas such as "Qi Hong" and "Tunlu" and local products such as Huimo and She Yan, and the catering industry was developed. The focus of Anhui cuisine gradually shifted to Tunxi, where it was further developed.