Food is the most important thing for the people, and China has a complete menu.

There are eight major cuisines, which will be supplemented in various places.

Xiangtan is hot and sour, and Xichuan is the hottest.

Cantonese cuisine pays attention to health, while Su cuisine tastes sweet.

There are clams, shrimp and crabs in Zhejiang, and Fujian soup is delicious.

Anhui cuisine is booming, and Shandong cuisine is sharp in cooking skills.

Stir-fry and simmer, sweet and sour, spicy and salty.

People have real meaning, but they forget what they want to say.

Formation factors of eight major cuisines:

1, custom reason

Native products and customs, such as cattle and sheep in northern China, are often cooked with beef and mutton; South China is rich in aquatic products and poultry, and people like to eat fish and meat. There are many seafood along the coast of China. Seafood is used for cooking.

2. Climatic reasons

Climate differences in different places form different tastes. Generally speaking, it is cold in the north of China, and the dishes are mainly salty. East China has a mild climate, and the dishes are mainly sweet and salty, while southwest China is rainy and humid, and the dishes are mainly spicy.

3. Cooking methods

Different cooking methods in different places have formed different characteristics of dishes. For example, Shandong cuisine and Beijing cuisine are good at frying, frying, roasting and frying. Stewing, steaming and burning in Anhui and Jiangsu; Sichuan cuisine is good at roasting and frying. Cantonese food is good at roasting, baking, frying, stewing and steaming.