1, Cantonese cuisine
That is, the local flavor dishes in Guangdong. Cantonese cuisine in a narrow sense refers to guangzhou fu cuisine, that is, Guangzhou cuisine. Guangzhou Fu here includes Shun, Nan and Fan.
Cantonese cuisine in a broad sense, also known as "Chaozhou cuisine", is developed from Guangzhou cuisine (Shunde cuisine), Hakka cuisine and Chaozhou cuisine (Shanwei cuisine). The three major cuisines are different, among which Guangzhou cuisine and Dongjiang cuisine are similar. Cantonese cuisine is famous for its strict selection of materials, fine workmanship, combination of Chinese and western, delicious quality and so on.
2. Sichuan cuisine
Sichuan cuisine originated in ancient Shu and appeared in Qin and Han Dynasties. During the Han and Jin Dynasties, classical Sichuan cuisine took shape, which was characterized by "respecting taste" and "spicy and fragrant".
During the Tang and Song Dynasties, classical Sichuan cuisine was further developed. Sichuan cuisine was spread all over Kaifeng, Lin 'an and other places in the capital, winning the favor of many diners with its unique flavor. Sichuan cuisine became an independent cuisine in the Song Dynasty. During the Ming and Qing Dynasties, Sichuan cuisine developed further. It was not until the Republic of China that modern Sichuan cuisine finally formed the characteristics of "one dish, one style, various dishes" and "fresh, mellow and spicy".
3. Shandong cuisine
Qilu flavor, which originated in Shandong, has a long history and profound connotation, and has a great influence on the development of cooking technology in Beijing, Tianjin, North China and Northeast China. During the Ming and Qing Dynasties, a large number of Shandong cuisine chefs and dishes entered the court, which further sublimated the elegant and straight style of Shandong cuisine.
4. Huaiyang cuisine
From the scenery of Huaiyang cuisine at the Manchu-Han banquet to the main course of the banquet at the beginning of the founding of the People's Republic of China, from the Jinling flavor of A Dream of Red Mansions to the four famous dishes in China, it can be said that the scenery and literary history of Huaiyang cuisine can be traced back hundreds of years ago.
Huaiyang cuisine refers to the Huaiyang regional cuisine formed in Yangzhou and Huai 'an with Yangzhou and Huai 'an as the center. Huaiyang cuisine began in the Spring and Autumn Period, flourished in Sui and Tang Dynasties, and flourished in Ming and Qing Dynasties. Known as "the first food in Southeast China, the most beautiful in the world", it is characterized by strict selection of materials and adaptation of materials; Fine production and elegant style; Pursue original flavor, freshness and peace.
5. Zhejiang cuisine
Zhejiang cuisine, referred to as Zhejiang cuisine, is rich in Jiangnan characteristics and has a long history. It is a famous local dish in China. Zhejiang is close to the East China Sea, with mild climate and fertile land, and is rich in various fruit and vegetable crops. There are many rivers, rich water resources and fresh seasons; The rolling mountains in the southwest are rich in delicious food and game, which provide rich raw materials for cooking. Rich cooking resources, numerous famous products and superb cooking skills make Zhejiang cuisine stand out and become a unique system.
6. Fujian cuisine
Originated in Fuzhou, based on Fuzhou cuisine, it combines eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian cuisine. Fujian cuisine is famous for cooking delicious food. On the basis of good color, fragrance and shape, he is especially good at "fragrance" and "taste". Its fresh, mellow, meaty but not greasy style and extensive soup road make it unique in the cooking garden.
7. Hunan cuisine
That is Hunan cuisine, 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. Good at fragrant, sour and spicy, and strong mountain game. Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying.
8. Anhui cuisine
Huizhou cuisine originated from Huizhou Prefecture in the Southern Song Dynasty (now composed of Huangshan City, Wuyuan County, Jiangxi Province and Jixi County, Xuancheng City, Anhui Province). It is a local feature of ancient Huizhou, and its unique geographical and cultural environment gives it a unique taste. Due to the rise of Huizhou merchants in Ming and Qing Dynasties, this local flavor gradually entered the market, spreading in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, with a wide influence, and once ranked first among the eight major cuisines in Ming and Qing Dynasties.