Every region has its own tastes and cooking methods, so it is difficult to classify them in detail. If we really classify the eight Chinese cuisines with the three (or four) world cuisines.

First of all, the cooking skills of the "eight major cuisines" in China have their own charm, and the characteristics of the dishes are also different.

1. Cantonese cuisine

Genre: There are three schools of Guangzhou, Chaozhou and Dongjiang, represented by Guangzhou cuisine.

Features: the cooking method emphasizes frying, frying, stewing and stewing, and the taste is characterized by refreshing, light, crisp and fresh.

Famous dishes: Three Snakes, Dragon and Tiger Phoenix, Roasted Suckling Pig, brine chicken, Winter Melon Cup and Ancient Meat.

2. Zhejiang cuisine

Genre: It is composed of local cuisines such as Hangzhou, Ningbo and Shaoxing, the most famous of which is hangzhou dishes.

Features: fresh and tender, soft and smooth, mellow and waxy, refreshing but not greasy.

Famous dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken.

3. Shandong cuisine

Genre: It consists of two local flavors: Jinan and Jiaodong.

Features: strong flavor, love onion and garlic, especially suitable for cooking seafood, soup and various animal offal.

Famous dishes: Fried Daha, Braised Conch and Crispy Carp.

4. Jiangsu cuisine

Genre: developed from Yangzhou, Suzhou and Nanjing local dishes.

Features: cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing the soup and keep the original juice.

Famous dishes: shredded chicken soup, stewed crab powder, lion head, crystal vegetable feet, duck wrapped fish.

5. Hunan cuisine

Type: Hunan area

Features: Pay attention to spicy, spicy, sour, spicy, burnt and fragrant, especially sour and spicy.

Famous dishes: braised shark's fin, rock sugar and lotus fragrance.

6. Sichuan cuisine

Genre: Chengdu and Chongqing.

Features: It is famous for its strong flavor, wide flavor, strong flavor and strong flavor.

Famous dishes: kung pao chicken, Yipin Bear's paw, shredded pork with fish flavor, shark's fin braised in brown sauce.

7. Fujian cuisine

Genre: developed from Fuzhou, Quanzhou, Xiamen and other places, represented by Fuzhou cuisine.

Features: seafood is the main raw material, paying attention to sweet, sour, salty and fresh, with good color, flavor and taste.

Famous dishes: snowflake chicken, Jin Shoufu, braised chicken, orange juice Cargill fish, Taiji shrimp.

8. Anhui cuisine

Genre: It consists of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative.

Features: ham as seasoning, rock sugar as umami flavor, good at stewing and paying attention to fireworks.

About the classification of world cuisine, there are roughly two views:

One is three major cuisines, and the other is four major cuisines.

The three major cuisines refer to China cuisines, including China, Korean, Japanese, some countries in Southeast Asia and some countries in South Asia, with Chinese food as the representative and the largest population in the world. French cuisine: including Europe, America, Oceania and other countries, it covers the largest area and takes western food as the theme. Turkish cuisine: It has become a pure cuisine, including some countries in Central Asia, West Asia, South Asia and Africa. Four major cuisines plus russian cuisine.