Chinese cuisine refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and eating customs, which are recognized by all parts of the country. There are many genres in cooking. 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.

Shandong cuisine

Shandong cuisine, Shandong cuisine, consists of jinan cuisine, Jiaodong cuisine and Confucian cuisine. Jinan cuisine pays special attention to making soup. There are strict rules on the use and cooking of clear soup and milk soup. The taste is mainly fresh and tender, emphasizing lightness and color. Confucian cuisine is a concrete manifestation of "never getting tired of eating essence, never getting tired of eating essence", and its wide range of materials and rich banquets are comparable to those of imperial meals moved to the palace in the past. Shandong cuisine is heavily seasoned, pure and mellow, with little complex synthetic taste, and tries to reflect the original flavor of raw materials. Another feature is that there are many kinds of pasta. Wheat, corn, sweet potato, soybean, sorghum and millet can all be made into pasta with different flavors and become famous feasts.

Sichuan cuisine

Taste includes Chengdu, Chongqing, Leshan, Zigong and other local dishes. The main characteristics are diverse tastes and subtle changes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. Spicy, sour and spicy, pepper and hemp, sesame sauce, mashed garlic, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". Among them, the most famous dishes are: dry roasted rock carp, dry roasted mandarin fish, husband and wife lung slices, Deng Ying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on.

Cantonese cuisine

Cantonese cuisine, that is, Cantonese cuisine, developed from the specialties of Guangzhou, Chaozhou and Dongjiang, is a kind of cuisine that started late, but it has a great influence. Most Chinese restaurants in Hong Kong, Macao and other countries in the world mainly serve Cantonese cuisine. Guangdong cuisine has its own unique flavor, absorbs the advantages of various cuisines and forms a variety of cooking forms. Guangzhou cuisine is clear but not light, fresh but not vulgar, with exquisite materials and diverse varieties. It is also compatible with many western dishes, and pays attention to the momentum and grade of the dishes.

Huaiyang cuisine

Huaiyang cuisine is a famous cuisine in the middle and lower reaches of the Yangtze River in China. It covers a wide area, including Jiangsu, Zhejiang, Anhui and Shanghai, as well as parts of Jiangxi and Henan. It has the reputation of "the first in the southeast" and "the first in the world", and its reputation is spread far and wide at home and abroad.

Fujian cuisine/dishes

Fujian cuisine is a kind of cuisine mainly formed by local flavor dishes in Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is fresh, cool, light, sweet and sour, and pays special attention to the preparation of soup materials. Another feature is that he is good at using brown sugar as ingredients, which can prevent deterioration and remove fishy smell. The Minnan cuisine, represented by Xiamen, also has the characteristics of freshness and lightness. Paying attention to seasonings is better than using seasonings such as Chili sauce and mustard sauce. Fujian cuisine is characterized by frying, frying, stewing, frying, stewing and steaming. He is especially good at cooking seafood, with exquisite knives and interesting people, mostly soup. It has a unique flavor of fresh, fragrant, rotten, light and slightly sweet and sour.

Zhejiang cuisine

Zhejiang cuisine has a long history, and its flavor includes the characteristics of Hangzhou, Ningbo and Shaoxing. Hangzhou dishes pays attention to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor. Ningbo cuisine is salty and good at cooking seafood. Pay attention to freshness, softness and smoothness, emphasize original taste and taste. Shaoxing cuisine is good at cooking seafood and poultry. The dishes emphasize the fragrant, crisp and glutinous taste in the mouth, and the soup is rich in flavor and rich in pastoral flavor.

Hunan cuisine

Hunan cuisine includes the characteristics of dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Xiangjiang River Basin centered on the Yangtze River, Hengyang and Xiangtan is the main representative of Hunan cuisine. It is characterized by strong oil color, heavy material benefits, fresh fragrance, sour and spicy taste, softness and tenderness, especially stews and preserved vegetables. The dishes in Dongting Lake area are good at cooking fresh river, poultry and livestock. It is characterized by large quantity, thick oil, salty, spicy and soft, and is famous for stewing and boiling. Xiangxi cuisine is good at cooking delicacies, smoked bacon, all kinds of bacon and chicken. Its taste is mainly salty, sweet and sour, with strong Shan Ye flavor. One of the biggest characteristics of Hunan cuisine is spicy and the other is wax.

Anhui cuisine

The flavor of Anhui cuisine includes the characteristics of dishes in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine, including Huangshan, Shexian, Tunxi and other places, pays attention to firepower, is good at cooking game, weighs heavy oil, is simple and affordable, and maintains its original flavor; Many dishes are stewed with charcoal on a small fire, and the aroma is overflowing; Although there are not many aquatic products in southern Anhui, the cooked and salty "osmanthus fish" is well known. The dishes along the Yangtze River are represented by Wuhu and Anqing, and then spread to Hefei. They pay attention to knife work, color and shape, and make good use of sugar to flavor, especially smoked vegetables. The dishes along the Huaihe River are represented by Bengbu and Suxian. The dishes are salty and spicy, and coriander is also used to color and flavor.