Yu cuisine is the mother of the eight major cuisines.? Yu cuisine is the origin of all Chinese cuisine, and is called the "mother" of the eight major Chinese cuisines by the Chinese food industry. Yi Yin, known as the "originator of cuisine" and the "originator of Chinese cuisine", was born in Luoyang, Henan Province. Modern Yu cuisine is based on the original court food, government food, municipal food and folk food, according to the material conditions of the Central Plains, gradually accumulated and developed. 2014 Spring Festival, the CCTV news channel series program also said that "Yu cuisine is the mother of China's eight major cuisines".

Features of Yu Cuisine:

Yu Cuisine is characterized by Chinese steak (steak dishes), western water (water mat), southern pot (pot chicken, pot fish), and northern noodle (pasta, stuffed rice). In terms of cooking technology, Yu cuisine is characterized by rigorous selection of materials, fine knife work, pay attention to the production of soup, the texture and taste moderate. And there are more than 50 cooking methods in Henan cuisine. There are more than 50 kinds of cooking methods, including steak, burn, fry, stir-fry, explode, stir-fry and choke. Among them, the steak dish is more unique, known as "steak dish without thickening, soup from the sticky" reputation. In addition, Henan popping vegetables with martial arts fire, hot pot cool oil, rapid operation, crisp texture, juice color milky white.

Today's Yu cuisine does not lose tradition, especially long innovation. It is four-way selection of materials, unique up hair, fine work, very good at using soup, and five flavors, the degree of moderation. Regardless of the dry and fresh old and young, frying and cooking to a flavor lead color, fragrance, shape, ware, to a and to please the eight diners. Therefore, Yu cuisine is not fashionable, no fickleness, not to show off a moment of splendor, but to the mellow and calm renewal of the millennium.

Reference: Baidu Encyclopedia-Yu cuisine