Sichuan cuisine Sichuan cuisine

Jiangsu cuisine Jiangsu cuisine

Cantonese cuisine Cantonese cuisine

Fujian cuisine Fujian cuisine

Zhejiang cuisine Zhejiang cuisine

Hu' nan cuisine Hunan cuisine

Anhui cuisine Anhui cuisine

China has a vast territory and many ethnic groups, so there are all kinds of China foods, which have different but wonderful and mouth-watering tastes. Generally speaking, Chinese food can be roughly divided into eight major cuisines, which has been widely accepted all over the world, because the local cuisines in China have their own characteristics. Of course, there are many other famous local cuisines, such as Beijing cuisine and Shanghai cuisine.

Shandong cuisine

Shandong cuisine is composed of jinan cuisine cuisine and Jiaodong cuisine. It is pure but not greasy, and it is characterized by paying attention to fragrance, freshness, crispness and tenderness. Onions and garlic are usually used as condiments, so Shandong cuisine is usually spicy. Soup is very important in Shandong cuisine. Thin soup is characterized by clarity and freshness, while cream soup looks strong and tastes strong. Jinan cuisine is good at frying, roasting, frying and stir-frying, while Jiaodong cuisine is famous for cooking seafood, which tastes fresh and light.

Shandong is the birthplace of many famous ancient scholars, such as Confucius and Mencius. Shandong cuisine, as long as Confucius, is the oldest existing major cuisine in China. However, don't expect to get more wisdom from fortune cookie in western Shandong restaurants, because fortune cookie is not even native to China.

Shandong is a big peninsula, facing the sea in the east, and the Yellow River meanders through the center. Therefore, seafood is the main component of Shandong cuisine. The most famous dish in Shandong is sweet and sour carp. The truly authentic sweet and sour carp must be produced in the Yellow River. However, in view of the current pollution level of the Yellow River, you will be better off if carp come from other places. Shandong cuisine is mainly fried, roasted, fried or fried. The dishes are mainly clear, fresh and fat, which perfectly matches Shandong's own famous beer, Tsingtao Beer.

Sichuan cuisine

Sichuan cuisine, usually called Sichuan cuisine in the west, is one of the most famous China cuisines in the world. Sichuan cuisine is characterized by its spicy taste and rich taste, emphasizing the use of pepper. Pepper and pepper are always accompanied, producing a typical exciting taste. In addition, garlic, ginger and lobster sauce are also used in the cooking process. Wild vegetables and animals are usually selected as ingredients, while frying, oil-free frying, pickling and stewing are the basic cooking techniques. It can't be said that people who haven't experienced Sichuan cuisine have arrived in China.

If you think Sichuan food is too bland, then you are probably not eating authentic Sichuan food. Pepper and Zanthoxylum bungeanum are used in many dishes, giving it a unique spicy taste, which is called hemp in China. It usually leaves a slight numbness in the mouth. However, most peppers were brought to China from America in the18th century, so you can thank the global trade for its contribution to the Excellence of Sichuan cuisine. Sichuan hot pot is probably the most famous hot pot in the world, and the most famous one is Yuanyang hot pot which is half spicy and half clear.

Cantonese cuisine

Cantonese cuisine originated in Guangdong, the southernmost province in China. Most overseas Chinese come from Guangdong, so Cantonese cuisine is probably the most popular local dish in China outside China.

As we all know, Cantonese people have an adventurous taste and can eat many different kinds of meat and vegetables. In fact, people in the north of China often say that Cantonese people will eat anything except airplanes, move on the ground except trains, and move in water except boats. This statement is far from the truth, but Cantonese cuisine is undoubtedly one of the most diverse cuisines in China. Many vegetables come from other parts of the world. It does not use too many spices, bringing out the natural flavor of vegetables and meat.

Cantonese cuisine, which is familiar to westerners, tastes clear, light, crisp and fresh, and birds of prey and beasts are usually used to make creative dishes. Its basic cooking techniques include roasting, frying, frying, frying, stewing, stewing and steaming. Among them, steaming and frying are more commonly used to preserve natural flavor. Guangdong chefs also attach great importance to the artistic presentation of dishes.

Fujian cuisine/dishes

Fujian cuisine consists of Fuzhou cuisine, Quanzhou cuisine and Xiamen cuisine, and is famous for its selected seafood, beautiful color and sweet, sour, salty and delicious taste. The most striking feature is their "salty taste".

Jiangsu gourmet

Jiangsu cuisine, also called Huaiyang cuisine, is popular in the lower reaches of the Yangtze River. As the main component, aquatic products emphasize the freshness of materials. Its carving technique is exquisite, among which melon carving technique is particularly famous. Cooking techniques include stewing, stewing, roasting and stewing. Huaiyang cuisine tastes light, sweet, delicate and elegant. Jiangsu cuisine is famous for its carefully selected ingredients, careful cooking methods and not too spicy or too light taste. Because the climate in Jiangsu changes greatly in four seasons, the dishes are different all year round. If the taste is strong, it won't be too heavy; If it's light, not too light.

Zhejiang cuisine

Zhejiang cuisine consists of Hangzhou cuisine, Ningbo cuisine and Shaoxing cuisine. It is not greasy and is famous for its freshness, tenderness and mellow taste. Hangzhou cuisine is the most famous of the three.

Hunan cuisine

Hunan cuisine consists of local dishes in Xiangjiang region, Dongting Lake and Xiangxi. It is characterized by its strong and spicy taste. Pepper, pepper and shallots are usually necessities in this department.

Anhui cuisine

Anhui chefs pay more attention to the cooking temperature and are good at stewing and stewing. Ham is usually added to improve the taste and rock sugar is added to increase the income.

China has a vast territory and many ethnic groups, so all kinds of China foods have different tastes, but they are all delicious. Because China local cuisines have their own characteristics, generally speaking, China cuisines can be roughly divided into eight local cuisines, and this classification has been widely accepted. Of course, there are many other famous local cuisines, such as Beijing cuisine and Shanghai cuisine.

Shandong cuisine

Shandong cuisine consists of jinan cuisine cuisine and Jiaodong cuisine. It is light and not greasy, and is famous for its fragrance, freshness, crispness and softness. Shandong cuisine is usually very spicy, because onions and garlic are used as seasoning. Shandong cuisine pays attention to soup. Clear soup is fresh, while oil soup is thick in appearance and strong in taste. Jinan cuisine is good at frying, roasting, frying and frying, while Jiaodong cuisine is famous for the freshness of cooking seafood.

Shandong is the hometown of many famous scholars, such as Confucius and Mencius. The history of many Shandong cuisines is as long as that of Confucius, which makes Shandong cuisine one of the oldest existing major cuisines in China. But don't expect Shandong restaurants in western countries to get more luck from signing cakes (folded cakes in China restaurants, with lucky notes), because signing cakes is not native to China.

Shandong is a huge peninsula, surrounded by the sea flowing eastward, and the Yellow River winds through it. Therefore, seafood is the main component of Shandong cuisine. The most famous dish in Shandong is sweet and sour carp. Authentic sweet and sour carp must be salvaged from the Yellow River. But because of the pollution of the Yellow River now, carp in other places are better. Shandong cuisine is mainly fried, grilled, fried or fried. The dishes are fresh, tender and delicious, which is a perfect match with Qingdao Beer, a famous local beer in Shandong.

Sichuan cuisine

Sichuan cuisine is one of the most famous China cuisines in the world. Sichuan cuisine is famous for its spicy taste. Focus on the use of red pepper, green pepper and pepper to produce a classic pungent taste. In addition, garlic, ginger and lobster sauce are also used in the cooking process. Wild vegetables and wild birds are often used as raw materials, and frying, non-frying, pickling and stewing are the basic cooking techniques. People who have never tasted Sichuan cuisine are not counted as having been to China.

If you think Sichuan food is too soft, you may not be able to eat authentic Sichuan food. Red pepper and green pepper are used in many dishes, giving them a special spicy taste. In China, they are called marijuana, which usually leaves a numb feeling in the mouth. However, most green peppers were introduced to China from the United States in the18th century, so you should thank the global trade for the delicious Sichuan food. Sichuan hot pot is probably the most famous hot pot in the world, especially the Yuanyang hot pot which is half spicy and half clear.

Cantonese cuisine

Cantonese cuisine originated in Guangdong Province, the southernmost province in China. Most overseas Chinese come from Guangdong, so Cantonese cuisine is probably the most widely used local dish in China.

Cantonese people are keen to try different kinds of meat and vegetables. In fact, northerners in China often say that Cantonese people eat and fly in the sky, except airplanes; Climbing on the ground, except trains; Swimming in the water, except the boat. This statement is very untrue, but Cantonese cuisine is one of the rich cuisines in China. Use a lot of vegetables from other parts of the world, not peppers, but bring out the flavor of vegetables and meat itself.

Guangdong cuisine is well known to westerners for its clear, light, crisp and fresh taste. Raptors and animals are often used to cook creative dishes. Its basic cooking methods include roasting, frying, frying, frying, roasting, stewing and steaming. Among them, steaming and frying are the most commonly used methods to preserve natural flavor. Guangdong chefs also pay attention to the artistic sense of dishes.

Fujian cuisine/dishes

Fujian cuisine consists of Fuzhou cuisine, Quanzhou cuisine and Xiamen cuisine, and is famous for its selected seafood, beautiful color, sweet, sour, salty and fragrant taste. The most special thing is its "pot-stewed taste".

Jiangsu gourmet

Jiangsu cuisine, also called Huaiyang cuisine, is popular in Huaiyang Lake. Take aquatic products as the main raw materials and pay attention to the umami taste of raw materials. Its carving technique is very precious, among which melon carving is especially famous. Cooking techniques include stewing, roasting, roasting and simmering. Huaiyang cuisine is light, fresh, sweet and elegant. Jiangsu cuisine is famous for its carefully selected raw materials, careful preparation and tepid taste. Because the climate in Jiangsu changes greatly, Jiangsu cuisine also changes during the year. Strong but not heavy, light but not warm.

Zhejiang cuisine

Zhejiang cuisine consists of hangzhou dishes, Ningbo cuisine and Shaoxing cuisine. Not greasy, it is famous for its freshness, softness, smoothness and fragrance. Hangzhou cuisine is the most famous of the three.

Hunan cuisine

Hunan cuisine consists of local dishes in Xiangjiang region, Dongting Lake and Xiangxi. It is characterized by its extremely spicy taste. Red peppers, green peppers and shallots are essential in this dish.

Anhui cuisine

Anhui chefs pay attention to cooking temperature and are good at stewing. Ham and sugar cubes are usually added to improve the taste of dishes.