Su cuisine is Jiangsu cuisine, which started in the Southern and Northern Dynasties and is the second largest cuisine in the imperial court. It can be divided into four kinds of side dishes: Huaiyang cuisine, Xuhai cuisine, Jinling cuisine and Sunan cuisine, with Huaiyang and Sunan cuisines as the representatives. Due to the influence of local natural resources, the dishes are different in four seasons. Pay attention to color matching and cooking skills, mainly stewing, stewing and stewing. The more popular dishes are: sweet and sour pork ribs, lion's head, Taihu whitebait, goo old meat and so on.
The second largest cuisine: Cantonese cuisine.
Cantonese cuisine. Guangdong cuisine existed in the Western Han Dynasty. Because of the foreign trade in Ming and Qing Dynasties, Cantonese cuisine was also influenced by western food, so it was spread abroad, and the influence was great both at home and abroad. China restaurants abroad were mainly Cantonese cuisine. Cantonese cuisine is divided into Chaoshan flavor, Guangfu flavor and Hakka flavor, with Guangfu flavor as the representative. Cantonese cuisine has six flavors: sour, sweet, bitter, salty, spicy and fresh. The cooking methods are mainly frying, frying, stewing and stewing. Famous dishes include roast suckling pig, assorted black ginseng, Dongjiang salted chicken and so on.
The third largest cuisine: Shandong cuisine
Shandong cuisine It is Shandong cuisine, and in the Ming and Qing dynasties, the imperial palace meal was mainly Shandong cuisine. Among them, Shandong cuisine is divided into Qilu flavor, Jiaoliao flavor and Confucius flavor, but Confucius flavor is the best. Shandong cuisine has a strong flavor, and likes onion and garlic, mainly seafood, soup and viscera. Because Shandong cuisine has a great influence on other cuisines, it is the first of the eight cuisines. Representatives only have soup packets, sauced trotters, crispy chicken and so on.
The fourth largest cuisine: Sichuan cuisine
Sichuan cuisine. Sichuan cuisine, mainly in Chengdu and Chongqing, originated in Qin and Han Dynasties, developed in Tang and Song Dynasties and spread widely in Ming and Qing Dynasties. Sichuan cuisine has a unified flavor, pays more attention to the selection of ingredients, and has a variety of cooking methods, such as frying, frying, smoking, stewing, stewing, stewing and frying, with a heavy taste. In people's impression, when people talk about Sichuan food, they will think of spicy and hot pot. In fact, it is not. Sichuan food is famous for its sour, spicy and hemp, and it is inseparable from pepper, pepper and pepper when cooking. It is characterized by sour, sweet, hemp, spicy and fragrant. There are five famous dishes in Sichuan cuisine: Sichuan pork, husband and wife lung slices, Mapo tofu, kung pao chicken and shredded pork with fish flavor.
The fifth largest cuisine: Hunan cuisine
Hunan cuisine. Hunan cuisine is composed of Xiangjiang River basin, Dongting Lake basin and Xishan area. It is rich in oil and strong in flavor, and likes to add Chili. The cooking methods are mainly wax, smoke, simmer and steam-fry, among which wax and smoke are the majority, and Hunan cuisine is mainly smoked bacon and bacon, which is characterized by spicy and wax. Famous dishes include: Donganzi chicken, Changsha snacks (stinky tofu), braised cold bacteria, steamed bacon and so on.
The sixth largest cuisine: Fujian cuisine
Fujian cuisine. Fujian cuisine is formed by northern Fujian, southern Fujian, central Fujian, eastern Fujian and western Fujian cuisines, and is represented by eastern Fujian and southern Fujian. Fujian cuisine pays attention to cutting, cooking and selecting materials, and attaches importance to making soup. Its taste is sour, sweet and light, which is mostly related to the geographical environment. Because it is close to the sea, most of the dishes are seafood, so sour and sweet can remove fishy smell, and light can ensure the original flavor of seafood. Representative dishes include fish balls, wonton, fried spiced food, batter and so on.
The seventh largest cuisine: Zhejiang cuisine
Zhejiang cuisine. It is the Zhejiang cuisine, which consists of Shaoxing, Hangzhou and Ningbo cuisines. Zhejiang is a land of plenty of fish and shrimp, so it tastes fresh. The cooking methods are mainly stewing, frying, stewing and steaming, paying attention to the original flavor and making fine. Famous dishes include: West Lake vinegar fish, Longjing shrimp, Ningbo dumplings and so on.
The eighth largest cuisine: Anhui cuisine
Anhui cuisine Anhui cuisine, which existed in the Southern Song Dynasty, consists of three cuisines: southern Anhui, riverside and Huaihe, among which southern Anhui is the most outstanding. Mainly to burn and stew, pay attention to the heat and fire power, and the representative dishes are baked fish with fire, red taro with honey sauce, stewed horseshoe and so on.