Another name is Bangcai.
Production technology: frying, frying, frying, boiling, boiling and stewing.
The eight major cuisines are the collective names of Shandong, Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan and Anhui cuisines, which refer to the genre of Chinese cuisine that has evolved into a self-contained system with distinctive local flavor characteristics and is recognized by the society in the aspects of material selection, cutting and cooking. As early as the Shang and Zhou Dynasties, China's food culture had been formed. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine became the most influential local dishes at that time, and were called "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, which together constituted the "eight major cuisines" of traditional China cuisine.
China people invented frying (explosion, stir-frying), burning (stewing, stewing, braising, marinating), frying (steaming, pasting), frying (boiling), boiling (boiling, stewing, stewing), steaming, roasting (pickling, smoking, air drying) and cold salad. Passed down from generation to generation by famous chefs, eight distinctive cuisines have been formed: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Jiangsu Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hunan Cuisine and Anhui Cuisine [1]. Henan cuisine (Henan), Hebei cuisine (Hebei), hubei cuisine cuisine (Hubei), local cuisine (Shanghai), Hakka cuisine and other local cuisines represent traditional cooking skills, with excellent color, fragrance, taste and shape.