China food culture, after years of accumulation and countless people's study, makes China food second to none in the world. Among them, the eight cuisines divided according to regions and tastes are the essence of China's food culture. When summing up the characteristics of the eight cuisines, we get the formula of the eight cuisines, so let's find out.

Han people in China invented frying (explosion, stir-frying), roasting (stewing, stewing and marinating), frying (baking and pasting), frying (cooking), boiling (boiling, stewing and stewing), steaming, roasting (salting, smoking and air drying) and cooling. After being passed down from generation to generation by famous chefs, it has formed its own distinctive cuisines: except Sichuan cuisine (Sichuan), Shandong cuisine (Shandong), Guangdong cuisine (representative of Chaozhou cuisine in Guangdong), Jiangsu cuisine (Jiangsu) and Fujian cuisine (Fujian).

In addition to Zhejiang cuisine (Zhejiang), Hunan cuisine (Hunan) and Anhui cuisine (Huizhou), there are Northeast cuisine (Northeast), Jiangxi cuisine (Jiangxi), Beijing 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, there has been considerable development of culture in various parts of China. Suzhou 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 the four major cuisines of Sichuan, Shandong, Guangdong and Jiangsu were formed earlier, and later, local cuisines such as Zhejiang, Fujian, Hunan and Huizhou 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, which are often referred to as the "eight major cuisines" in China.

Food is the most important thing for the people, and Chinese recipes are complete.

There are eight main cuisines, which will be added in various places.

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

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

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

Anhui cuisine is booming, and Shandong cooking techniques are sharp.

Stir-fried and simmered, sweet, sour, bitter and salty.

People have real meaning, but they have forgotten what they want to talk about.

Conclusion Eight cuisines have been an essence of China's diet, and the formula of eight cuisines has vividly recorded their characteristics in a few words, which is the essence!