China people invented frying (explosion, stir-frying), burning (stewing, stewing, braising, marinating), frying (steaming, pasting), frying (boiling), boiling (boiling, stewing, stewing), steaming, roasting (pickling, smoking, air drying) and cold salad.
Handed down from generation to generation by famous chefs, it has formed its own distinctive cuisine: except for eight influential cuisines in Shandong, Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan and Huizhou.
There are also medicinal food (the origin of Shandong cuisine), northeast cuisine (northeast), Jiangxi cuisine, Beijing cuisine (Beijing), Tianjin cuisine (Tianjin), Henan cuisine (Henan), Hebei cuisine (Hebei), Chu cuisine (Hubei), local cuisine (Shanghai), Hakka cuisine and other local specialties, which represent the color, fragrance and taste of various places.
Extended data:
1, Shandong cuisine
Shandong cuisine, which originated from Qilu flavor in Shandong, is the only independently developed cuisine among the four traditional cuisines (and eight traditional cuisines) in China (compared with influential cuisines such as Huaiyang, Sichuan and Guangdong), with the longest history, the richest techniques, the highest difficulty and the most skillful skills.
2. Sichuan cuisine
Sichuan cuisine, that is, Sichuan cuisine, is one of the four traditional cuisines in China, one of the eight major cuisines in China, and a master chef in China.
The division of the three schools of Sichuan cuisine is based on the established conclusions of Shanghebang, Xiaohebang and Xiahebang, and it is standardized and completely expressed as follows: Shanghebang Sichuan cuisine is Rong Pai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan.
Xiaohebang Sichuan cuisine is a salt-help dish centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine, while Xiaohebang Sichuan cuisine is a Chongqing dish represented by Jianghu cuisine and Wanzhou big bowl dish.
Together, they constitute the three local flavor schools of Sichuan cuisine and represent the highest artistic level of Sichuan cuisine development. On September 28th, 20 17, Meishan was awarded the title of "hometown of Sichuan cuisine" by China Cuisine Association, and Meishan cuisine became the representative of Sichuan cuisine.
3. Cantonese cuisine
Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China, which originated in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics.
Cantonese cuisine is as famous as French cuisine in the world. Because the number of overseas Chinese in Guangdong accounts for 60% of the country, most Chinese restaurants in the world are mainly based on Cantonese cuisine.
4. Su cuisine
Jiangsu cuisine is one of the eight largest cuisines in China, and it is called Jiangsu and Zhejiang cuisine because of its similarity with Zhejiang cuisine. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes.
5. Fujian cuisine
Fujian cuisine is one of the eight major cuisines in China, which is a fusion of Han culture in the Central Plains and Fujian and Guangdong culture. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and then merged with eastern Fujian, southern Fujian, western Fujian, northern Fujian, Puxian and other cuisines. Fujian cuisine in a narrow sense refers to Fuzhou cuisine, which originated in Min County, Fuzhou City, Fujian Province, and later developed into Fuzhou, Minnan and Minxi schools, that is, Fujian cuisine in a broad sense.
6. Zhejiang cuisine
Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight great dishes in China, with beautiful scenery, rich products and delicious food. Therefore, as the saying goes, "There is heaven above and Suzhou and Hangzhou below". Zhejiang Province is located on the coast of the East China Sea, with dense water networks in the north, and is known as the land of plenty.
The southwest hills are undulating, rich in food and game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 500 kinds of economic fish, shellfish and aquatic products, with the total output value ranking first in China. Rich in products, delicacies, unique features, known far and near.
7. Hunan cuisine
Hunan cuisine, also known as Changsha local cuisine, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three major local flavors.
8. Anhui cuisine
Anhui cuisine, also known as "Hui Gang" and "Hui Cuisine", is one of the eight major cuisines in China. Huizhou cuisine originated from Huizhou Prefecture in the Southern Song Dynasty (now composed of Huangshan City, Wuyuan County, Jiangxi Province and Jixi County, Xuancheng City, Anhui Province), and Huizhou cuisine is a local feature of ancient Huizhou.
The unique geographical and cultural environment endows Huizhou cuisine with a unique flavor. Due to the rise of Huizhou merchants in Ming and Qing Dynasties, this local flavor gradually entered the market and spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, with a wide influence.
During the Ming and Qing dynasties, it was ranked first among the eight major cuisines. Representative dishes: Huizhou hairy tofu, braised mandarin fish, stewed turtle with ham, braised civet, pickled mandarin fish, stewed pigeon in Huangshan, etc.
References:
Baidu encyclopedia-eight major cuisines
Baidu encyclopedia-Shandong cuisine
Baidu encyclopedia-Sichuan dish
Baidu encyclopedia-cantonese cuisine
Baidu encyclopedia-vegetarian dishes
Baidu encyclopedia-Fujian gourmet
Baidu encyclopedia-Zhejiang cuisine
Baidu encyclopedia-Anhui cuisine