There are many schools of cooking in China.

Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, the "eight major cuisines" in China.

The formation of a cuisine is inseparable from its long history and unique cooking characteristics.

At the same time, it is also influenced by physical geography, climatic conditions, resources and specialties, and eating habits.

Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like Jiangnan beauty; Shandong and Anhui cuisine is like the simple northern healthy Han in Gu Zhuo; Cantonese cuisine and Fujian cuisine are like romantic and elegant sons; Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents.

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

After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine".

During the Ming and Qing dynasties, Shandong cuisine became the main body of the palace, which had a great influence on the northeast of Beijing and Tianjin. Today, Shandong cuisine evolved from the local dishes in Jinan and Jiaodong.

It is famous for its fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow.

Jinan cuisine is good at frying, roasting, frying and frying. Its famous varieties are sweet and sour Yellow River carp, Jiuzhuan large intestine, crispy soup, roasted conch, roasted Sophora japonica in oyster sauce, roasted prawn, clear soup bird's nest and so on.

Jiaodong cuisine is famous for cooking all kinds of seafood, with fresh and light taste. Its famous varieties include "dry steamed Cargill" and "fried conch".

After the founding of the People's Republic of China, the innovative famous dish variety was "abalone with original shell".

◆ Shandong cuisine of 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 cradles 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.

The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture.

Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are 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.

◆ Eight major cuisines are Cantonese cuisine.

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine.

Guangzhou cuisine includes famous dishes from the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang.

It has the widest area, complicated 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.

Try to be light in summer and autumn, rich in winter and spring, good at stir-frying, and need to master the temperature and oil temperature.

Chaozhou cuisine Chaozhou cuisine belongs to Minnan system. Chaozhou cuisine originated in Chaozhou and has a history of thousands of years.

According to historical records, Chaozhou cuisine can be traced back to the Han Dynasty.

After the prosperous Tang Dynasty, influenced by the cooking skills of the Central Plains, it developed rapidly.

When Han Yu was in the tide in the Tang Dynasty, he praised the delicacy of Chaozhou cuisine and said, "... Zhang holds a vest column, so it looks strange."

There are dozens more, beyond reproach. "

By the end of the Ming Dynasty and the beginning of the Qing Dynasty, Chaozhou cuisine had entered its heyday, with many famous shops, teachers and dishes in Chaozhou.

In modern times, due to the communication between overseas Chinese and Chaozhou people, Chaozhou cuisine has absorbed the essence of famous food at home and abroad, and the dishes are more colorful and the quality is also improving.

Today, Chaozhou cuisine has developed into one of the famous dishes in China with unique Lingnan cultural characteristics.

Chaozhou is located in the subtropical zone, facing the sea to the south and rich in seafood.

The most prominent feature of Chaozhou cuisine is that it is good at cooking seafood.

Seafood is well-selected and well-made. As for sauces and sauces, they are fresh and delicious, clear but not light, fresh but not fishy, depressed and not greasy.

Such as mandarin duck cream crab, lettuce lobster, braised shark's fin, oyster sauce, braised mullet eel, clear soup crab balls, etc. , is a masterpiece of Chaozhou cuisine and seafood.

Its language and customs are similar to those of southern Fujian.

◆ Sichuan cuisine of eight major cuisines.

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu.

According to Huayang National Records, the representative dish of Sichuan cuisine in Pakistan is "kung pao chicken", which produces 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."

At that time, Bashu's condiments included brine, rock salt, Sichuan pepper and "Yangpu ginger".

Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen.

The formation of Sichuan cuisine was roughly between the unification of Qin Shihuang and the separation of the three countries.

Modern Sichuan cuisine was mainly born in Qing Dynasty, which is quite different from that before Yuan Dynasty.

The shaping period of modern Sichuan cuisine is from 1906 to 1937, that is, from the New Deal period in the late Qing Dynasty to the eve of the outbreak of War of Resistance against Japanese Aggression.

After the reform and opening up, a large number of Sichuan-Chongqing catering enterprises and entrepreneurial entrepreneurs walked out of the basin and brought Sichuan cuisine to all parts of the country.

It has enriched the catering industry in China, deepened people's impression of Sichuan cuisine and expanded its influence in the whole country.

◆ Hunan cuisine of 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 the representative dishes of Changsha and Hunan cuisine "Rock Sugar Xianglian", while Hengyang and Xiangtan 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.

◆ Eight major cuisines in Fujian

Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife work, exquisite cooking, blending and seasoning of soup and winning by taste.

Its cooking skills, the representative dish of Fujian cuisine, "Tai Chi Ming Shrimp" have four distinct characteristics. First of all, it uses careful slicing, cutting and planing to make raw materials with different textures taste thoroughly.

Therefore, Fujian kitchen knife workers have the reputation of "cutting 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.

◆ Zhejiang cuisine of eight major cuisines

Southern cuisines represented by Hangzhou, Ningbo and Shaoxing became famous earlier.

Zhejiang cuisine has a long history.

The representative dish of southern Zhejiang cuisine "West Lake Vinegar Fish" opened a restaurant in Shijing. The rich raw materials in the south are delicious with the cooking methods in the north. "Cooking in the south and cooking in the north" has become a major feature of Zhejiang cuisine.

For example, in the past, the taste of southerners was not sweet, but after northerners went south, it affected the taste of southerners, and sugar was also put in 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.

◆ Jiangsu cuisine of eight major cuisines.

Jiangsu cuisine is a local flavor dish in Jiangsu.

Jiangsu is a place where famous chefs gather.

The first professional chef named after the China classic and the first city named after the chef's surname are all here.

Make wild chicken soup for Emperor Yao, named Guo, which is today's Xuzhou, hence the name Peng Keng, also known as Peng Zu.

The representative dishes of Su Xia cuisine are "Lion Head", "Huaiyigong Fish" and Huaibai Fish, all of which were tributes until the Ming and Qing Dynasties.

"People with beautiful dishes have regional beauty", and leek flower, a beautiful vegetable in Taihu Lake in Shang Tang era, has also become an elegant temple.

In the Spring and Autumn Period, Yi Ya of Qi taught in Xuzhou, and his creation of "Fish Belly Mutton" spread through the ages, which is the origin of the word "fresh". ......

◆ Eight major cuisines of Huizhou cuisine.

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 near Xin 'an 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.

Asked Wang Zaoshi once, Wang Zao cited the representative dishes of Huizhou cuisine "Gourd Duck" and Mei's poem "Cowtail Beaver in Snow, Horseshoe Turtle in Sand".

Oxtail civet is civet cat, also known as white forehead.

Anhui cuisine is good at boiling, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.

Cantonese cuisine, referred to as Cantonese cuisine, is one of the eight major cuisines in China.

It consists of three local dishes: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine.

These three local dishes have their own characteristics.

Guangzhou cuisine is the main component of Cantonese cuisine, which has won the reputation of "eating in Guangzhou" for its delicious taste and rich dishes.

Guangzhou cuisine has three characteristics: first, birds, animals, insects and fish are all raw materials and cooked into different forms of game delicacies; The second is the operation, that is, cooking and improvisation, which is unique and delicious; Third, summer and autumn are light, and winter and spring are fragrant, which is deeply loved by the public.

Chaozhou cuisine plays an important role in Cantonese cuisine.

Chaozhou cuisine mainly takes seafood, seafood, livestock and poultry as raw materials, and is good at cooking vegetarian dishes with fruits and vegetables as raw materials, with fine frying and diverse processing.

It can be divided into frying, boiling, frying, stewing, stewing, roasting, roasting, marinating, smoking, buckling, soaking, rolling and mixing. The knife is exquisite, and the soup is especially deep, among which stew, braise in soy sauce and soak in water are the most distinctive.

Dongjiang cuisine, also known as Hakka cuisine, is mainly meat and authentic, emphasizing crisp, soft, fragrant and strong.

Pay attention to firepower, famous for stewing, roasting, stewing and roasting, especially for casserole dishes.

In practice, some unique cooking skills have been retained, which have quite the style of ancient Central Plains.

Sichuan cuisine, referred to as Sichuan cuisine, is one of the eight major cuisines in China. It has a long history, unique flavor and is well-known at home and abroad.

With the development of production and economic prosperity, Sichuan cuisine has absorbed the advantages of North and South cuisine and official and business banquet dishes on the original basis, forming the characteristics of North Sichuan cuisine and South Sichuan cuisine, enjoying the reputation of "eating in China and tasting in Sichuan".

Sichuan cuisine pays attention to color, fragrance, taste and shape, and works hard on the word "taste", which is famous for its variety, width and thickness.

Sichuan cuisine is composed of seven flavors: spicy, salty, sweet, sour, bitter and fragrant. It is skillfully matched and flexible, creating dozens of unique compound flavors such as spicy, hot and sour, red oil and white oil, which is the first among Chinese and foreign dishes, thus winning the title of "one dish, one grid, ten thousand dishes"

In terms of cooking methods, Sichuan cuisine is good at mastering and using it flexibly according to raw materials, climate and consumer requirements.

Among the 38 cooking methods of Sichuan cuisine, there are still more than 3 0 popular cooking methods, such as frying, frying, burning, pickling, marinating, frying and soaking.

In cooking methods, especially stir-frying and dry-frying, they are good at it.

Sichuan cuisine is as famous as Sichuan scenic spots.

Shandong cuisine, referred to as Shandong cuisine for short, is one of the eight major cuisines in China and the representative of the food culture in the Yellow River basin.

Shandong cuisine can be divided into jinan cuisine, Jiaodong, Confucius and other regional cuisines. Taking jinan cuisine as a typical example, there are more than 50 cooking methods, such as stir-frying, stewing, steaming, boiling, smoked mixing and dipping in sauce.

Jinan cuisine is famous for its fragrance, crispness, richness and pure taste. Especially good at making soup, and crystal clear, a must.

Jiaodong flavor is also called Fushan flavor, including Yantai, Qingdao and other Jiaodong coastal local flavor dishes.

This dish is good at seafood, good at cooking seafood, delicious, with more seafood and less seasoning, which improves the taste.

In addition, Jiaodong cuisine is unique in the cold current of color and the hot cooking of color.

Confucian cuisine is exquisite in workmanship and comprehensive in cooking techniques, especially in roasting, frying, simmering, frying and roasting, and the production process is complicated.

Dishes with simmering, frying and baking techniques often have to go through three or four processes to complete.

"Good food is not as good as fine utensils." Confucius has always attached great importance to containers, and famous tableware such as silver and copper are readily available.

In addition, the naming of Confucian cuisine is also very particular and has far-reaching implications.

Jiangsu cuisine, referred to as Jiangsu cuisine for short, is one of the eight major cuisines in China, represented by Jiangsu cuisine and Yangzhou cuisine.

Famous chefs in Jiangsu have created traditional cuisines in the style of Su cuisine, while Nanjing, Suzhou, known as "Imperial Island" in ancient times and Yangzhou, lamented by historians as "rich in the world", are the birthplaces of famous chefs' cuisines.

Jiangsu cuisine is mainly composed of these three flavors.

To sum up, Jiangsu cuisine has the following characteristics: first, the ingredients are selected carefully, the production is fine, and the dishes are processed according to the materials on time; Second, he is good at cooking methods such as stewing, stewing, stewing, steaming, roasting and frying, and is good at mud stewing and fork roasting; Third, the taste is fresh, salty and sweet, thick but not greasy, light but not thin; Fourth, pay attention to adjusting the soup and keep the original juice.

Among them, Nanjing has exquisite knife work, skillful fireworks, mellow taste and beauty in all directions, which adapts to the tastes of all directions, especially fresh, fragrant, crisp and tender; Suzhou food tastes sweeter, and it is seldom cooked in four seasons and rivers and lakes. Yangzhou cuisine is known as Huaiyang cuisine in the history, with delicate knife work, delicate heat, fresh and tender color, unique shape, highlighting the main ingredients, emphasizing the original flavor, light and delicious, and wide adaptability, especially famous for making soup.

Zhejiang cuisine, referred to as Zhejiang cuisine for short, is a local flavor cuisine in Zhejiang.

Zhejiang is the land of fish and rice in the south of the Yangtze River.

Zhejiang cuisine has developed into a modern era, with excellent products one after another, improving day by day, becoming a family of its own, and having the reputation of "three thousand kinds of delicious food".

To sum up, Zhejiang cuisine has the following characteristics: First, it has extensive materials and strict compatibility.

The main ingredients pay attention to seasons and varieties, and the selection of ingredients and seasonings aims at highlighting the main ingredients, enhancing fragrance and removing fishy smell; Second, the knife is fine and unique in shape; The third is to season with heat, which is the most important and moderate; Fourth, it is fresh and refreshing, with both taste and taste; Fifth, the three major Zhejiang cuisines have their own charm.

Zhejiang cuisine is dominated by Hangzhou, Ningbo and Shaoxing, and the three places go hand in hand and keep pace.

Hangzhou is called "paradise".

Hangzhou dishes is exquisite, delicate and beautiful. She is good at cooking techniques such as frying, frying, stewing and frying. She is fresh, tender, fine and mellow.

Local chefs in Ningbo are especially good at cooking seafood, and their skills are famous for stewing, roasting and steaming. The taste is fresh and salty, the dishes are tender and smooth, and the original flavor is emphasized. Cooking with dried fish products is more distinctive.

Shaoxing dishes are crisp and waxy, and the soup is mellow, which is rich in the simple style of the ancient water town.

Fujian cuisine, commonly known as Fujian cuisine, is represented by Fuzhou cuisine, which is famous for its exquisite production, bright color and fresh seasoning.

Fujian cuisine is mainly seafood, with salty, sweet, sour and spicy taste. Salty condiments include shrimp sauce, shrimp oil and soy sauce. Sour ones are white vinegar, Joe, etc. Sweet ones are brown sugar, rock sugar and so on. Spicy peppers, mustard, etc. There are brown sugar, spiced powder, star anise, cinnamon and so on.

Fujian cuisine pays special attention to the preparation of clear soup, and generally uses fried chicken, ham and hooves as materials.

The method is as follows: First, fried chicken, ham, hooves and so on. Decoct with low fire to obtain soup, and filtering; In addition, chop the raw chicken bones, add water and salt, put them into the soup, continue to stir while burning with low fire (also called hanging soup), and then filter to become a clean and delicious clear soup, which is used for preparing vegetables and is helpful for color and flavor.

Fujian cuisine also includes frying, frying, frying (such as boiling), roasting, stewing, mixing, drunk, marinating, roasting, stewing, buckling, sliding, frying, smoking, stewing, carrying, salt and stewing. Among them, the most distinctive ones are rotten, rotten shoulders and rotten stew.

Hunan cuisine, also known as Hunan cuisine, is called the land of fish and rice because of its large population.

Hunan cuisine is mainly smooth and fat, and the main course often eats Chili, which is not only salty in the north but sweet in the south, but also spicy and sour with local characteristics.

Fragrant, tender, clear and crisp are its characteristics, and the materials are based on the principle of freshness, low price and high quality.

Hunan cuisine pays special attention to the taste of raw materials and has various techniques, such as burning, frying, steaming and smoking, especially "steaming" dishes.

The most exquisite thing is simmering, which is original.

Moreover, the knife skill is exquisite, the shape is delicious and beautiful, and the dishes are varied and endless.

The special ingredients of Hunan cuisine are fermented soybean, tea oil, spicy oil, spicy sauce, pepper, fennel and cinnamon, which add a lot of color to Hunan cuisine.

Hunan cuisine is famous for its spicy taste.

Especially worth mentioning is the pepper in Hunan.

Hunan people "love" peppers and put them in almost everything they eat.

The peppers in Hunan are also very spicy.

Anhui cuisine is the abbreviation of Anhui cuisine, which is the main representative cuisine in Anhui and one of the eight major cuisines in China.

Anhui flavor is mainly composed of three cuisines: southern Anhui, riverside and Huaihe, among which southern Anhui cuisine is the representative.

Southern Anhui cuisine originated in Gu Wei, Shexian County at the foot of Huangshan Mountain, a world-famous tourist attraction. Jianghu cuisine refers to the local cuisines in Hefei, Wuhu and Anqing. The dishes along the Huaihe River are composed of local flavors such as Bengbu, Suxian and Fuyang.

The three major Anhui cuisines have their own merits and are rich and colorful.

But to sum up, it mainly has four basic characteristics:

First, use local materials to win with fresh ones.

Huidi produces delicacies, game, seafood and poultry, and uses local materials to highlight the local characteristics of the dishes and ensure the freshness.

The second is to make good use of fire, and the pyrotechnics are unique.

According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, high-fire, medium-fire and low-fire cooking were used respectively.

Third, he is good at stewing, and the shade is suitable.

Besides frying, frying, frying, stewing, boiling, roasting and stewing, it is especially famous for roasting, stewing, smoking and steaming vegetables.

The fourth is to pay attention to nature and strengthen the body with food.

Huizhou cuisine inherits the tradition of homology of medicine and food in the motherland and pays attention to food supplement, which is a major feature of Huizhou cuisine.