Han people in China invented frying (explosion, frying), roasting (stewing, stewing and marinating), frying (baking paste), frying (boiling), boiling (boiling, stewing and stewing), steaming, roasting (pickling, smoking and air drying) and cooling. Handed down from generation to generation by famous chefs, it has formed its own distinctive cuisine: except Sichuan cuisine (Sichuan), Shandong cuisine (Shandong), Guangdong cuisine (the representative of Chaozhou cuisine in Guangdong), Jiangsu cuisine (Jiangsu) and Fujian cuisine (Fujian).
Besides Zhejiang cuisine (Zhejiang), Hunan cuisine (Hunan) and Anhui cuisine (Huizhou), there are also Northeast cuisine (Northeast), Jiangxi cuisine (Beijing), Tianjin cuisine (Tianjin), Henan cuisine (Henan), Hebei cuisine (Hebei), hubei cuisine (Hubei), local cuisine (Shanghai) and local cuisine.
Since the Republic of China, cultures in various parts of China have made great progress. Jiangsu cuisine is divided into Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine. Cantonese cuisine is divided into Cantonese cuisine and Fujian cuisine, while Sichuan cuisine is divided into Sichuan cuisine and Hunan cuisine. Because Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Jiangsu cuisine were formed earlier, then local cuisines such as Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine gradually became famous, thus forming the "eight major cuisines" in China. Later, the most influential and representative cuisines, which are also recognized by the society, are Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan, Anhui and Shandong, and are usually called the "eight major cuisines" in China.
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.
Conclusion Eight major cuisines have always been an essence of China's diet. The recipes of the eight major cuisines vividly record their characteristics in a few words. This is the essence!