The eight major cuisines in China are old cuisines, Sichuan cuisine, Guangdong cuisine, vegetarian cuisine, folk cuisine, Zhejiang cuisine, coriander and Anhui cuisine. Among them, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine were formed in the early Qing Dynasty and became the most influential local cuisines at that time, known as the "four major cuisines". At the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Folk Cuisine, Coriander and Anhui Cuisine, were divided, which constituted the "eight major cuisines" of China traditional cuisines.

1, Shandong cuisine-salty and thick oil sausage

Shandong cuisine originated from Shandong cuisine and is one of the four traditional cuisines in China. It has the longest history, the richest technology, the highest difficulty and the highest skill in China. Classic dishes include Taishan Sanwei Soup, Milk Soup Crucian Carp, Braised Cave, bridge opening Four Spicy Radish Needle, Sweet and Sour Fillet, Braised Shrimp, Qingyuan Steamed, Tofu, Braised Sea Cucumber with Onion, Sansha Slow Rice, Doctor Bai Pot, Yellow River Soup Crucian Carp, Nine-day Large Intestine Milk Soup Dandelion, Beef Fish Egg Soup,

2. Sichuan cuisine-heavy oil and heavy salt, spicy and delicious.

Sichuan cuisine is famous for its wide range of materials, diverse seasonings, diverse dishes, mellow taste, spicy and delicious flavor. Its unique cooking method and strong local flavor combine the characteristics of southeast, northwest and northwest. Mainly based on home cooking, the interview is mainly daily white rice, characterized by red attention to yam, spicy and fragrant, and the salty taste of white rice is also spicy. Representative cuisines include Sichuan-style pork, fish-flavored shredded pork, kung pao chicken, boiled fish, cook the meat, husband and wife lung slices, spicy chicken, Mapo tofu, Dongpo elbow and Dongpo pork. Classic foods include mala Tang, chestnut roast chicken, jellyfish, spicy chicken, bangbangji and so on.

3. Cantonese cuisine-original, salty, fresh and light.

Cantonese cuisine originated in Lingnan and 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). The three flavors have their own characteristics. Guangzhou cuisine covers the Pearl River Delta, landscape, Shaoguan and Zhanjiang. Rich materials, exquisite materials, exquisite skills, fresh but not light, soft and tender, not greasy or greasy. Stir-fried, the heat and oil temperature are just right. In addition, it is compatible with many western food practices and attaches importance to the momentum and level of cooking. Chaozhou cuisine originated in Chaoshan area, with Hui and Guangdong as its advantages. From the perspective of seafood cuisine, soup, vegetables and beets are the most distinctive. The knife is exquisite and pure in taste. Dongjiang water comes from Hakka residential area in Dongjiang, Guangdong Province. The cuisine is mostly meat, and there are almost no aquatic products. The main ingredients are prominent, the aroma is rich and the oil is heavy and salty. This is a cashew roll dish with unique local flavor.

4. Su cuisine-the taste of sweetness, rice and wine.

Mainly composed of Jinling cuisine, foreign cuisine, Xiaoshi cuisine, Xihai cuisine and other local dishes. Stewing, stewing, steaming, frying and soup should be paid attention to in water dishes to keep the original flavor of the dishes. The flavor is fragrant, rich, not greasy, tender and thin, crisp and deboned, without losing shape, tender and crisp, without losing flavor. Jiangsu famous dishes include chicken soup with dried sand, raw wheat bran stuffed with meat, anchovies, three ducks, Wuxi meat bones, baking room, crystal hooves, Yangzhou fried rice, bluebird crab powder lion's head, Jinling meatballs, white sauce original vegetables, yellow mud boiled chicken, bluebird chicken and duck, and salted duck.

5. Fujian Cuisine-Salty, Sweet (South) and Spicy (North)

Folk food is famous for its delicacies. On the basis of good color, smell and taste, it can be said to be particularly "fragrant" and "delicious". Its cool, mellow, meaty but not greasy style and the extensive characteristics of soup are unique in cooking units. Three characteristics of folk dishes, one is good at seasoning with red tide, the other is good at making soup, and the third is good at making soup. Cai Min's signature dishes include not only Fuzhou fish balls, Zhengbian paste, bitter gourd braised dishes, Putian braised dishes, Putian braised dishes, dried oyster cakes, Shaxian mixed noodles, partial eclipse, Xiamen shamian, cotton paste, Minnan salty rice, Xinghua rice noodles, litchi meat and beef Liu Ju.

6, Anhui cuisine-heavy oil flavor, heavy salt

Anhui cuisine is good at cooking, stewing and steaming, but it is good at heavy oil, heavy color and heavy chemical industry. One of the cooking methods is to use local materials and win fresh victories. The emblem is mainly composed of delicacies, game and river fresh poultry, and local materials are used to ensure that the local characteristics of the dishes are outstanding and vivid. Second, make good use of the heat of fire. Fireballs are unique. According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, they are cooked with large fire, medium fire and small fire respectively. The third is to be good at moderately concentrated afforestation. The techniques of explosion, frying, frying, frying, roasting, roasting and swallowing are famous for roasting, stewing, smoking and steaming. Fourth, pay attention to nature and keep healthy by eating. What are the representative dishes of the eight major Chinese cuisines?

7, Hunan cuisine-heavy oil, heavy salt, heavy spicy, bacon

Coriander is exquisitely made, widely used, varied in taste and variety. Deep color and oil, the pursuit of real profits. The taste is spicy, fragrant and soft. The recipes are famous for boiling, stewing, waxing, steaming and frying. The representative dishes of lettuce are chopped black pepper, stir-fried meat with pepper, Caicai outside Sirui, meat from Jishou Mountain, beef powder, Catholic fish meal, chicken, goldfish Xilian, Yongzhou blood duck, steamed bacon, self-media group, Ningxiang nine-tailed snake, Yueyang Jiang spicy snake and so on.

8. Zhejiang cuisine-thick sauce.

There are four characteristics: exquisite selection of materials, unique cuisine, exquisite beauty and exquisite production. The raw materials are engraved with "refined, special, fresh and soft" cooking methods, and they are good at frying, frying, frying chop suey, steaming, steaming and baking. The taste is fresh and tender, and the raw materials remain natural and delicious. The cooking form is exquisite, delicate and elegant.