Shandong cuisine, Shandong cuisine, in the Ming and Qing dynasties, the imperial court cuisine was dominated by Shandong cuisine, which was the first of the eight major cuisines, representing nine-turn large intestine, crispy oil, braised prawns and so on.
Second, Sichuan cuisine, Sichuan cuisine, originated in the Qin and Han Dynasties, developed in the Tang and Song Dynasties, and was widely circulated in the Ming and Qing Dynasties, representing Sichuan cuisine, husband and wife lung slices, Mapo tofu and so on.
Suzhou cuisine, Jiangsu cuisine, originated in the Southern and Northern Dynasties, is the second largest cuisine of imperial court cuisine, and its representative dishes are osmanthus glutinous rice lotus root, lion head, squirrel mandarin fish and so on.
Fourth, Cantonese cuisine, Guangdong cuisine, existed in the Western Han Dynasty. It consists of three local flavors: Chaozhou cuisine (also known as Chaoshan cuisine), Dongjiang cuisine (also known as Hakka cuisine) and Guangzhou cuisine (also known as Guangfu cuisine). The three local flavors have their own characteristics, and the representative dishes are salted chicken, soy milk fish fillets and beef.
Fujian cuisine, Fujian cuisine, mainly seafood, sweet and sour can remove fishy smell, but it can ensure the original flavor of seafood, such as Buddha jumping wall, fish balls, fried oysters and so on.
6. Zhejiang cuisine, Zhejiang cuisine, consists of Shaoxing, Hangzhou and Ningbo cuisines. The representative cuisines include West Lake vinegar fish, Longjing shrimp and Dongpo meat.
Seven, Hunan cuisine, Hunan cuisine, Hunan cuisine is also mainly smoked bacon and cured meat, and the representative dishes are small fried pork from farmers, stinky tofu from Changsha and spicy chicken.
Eight, Anhui cuisine, which existed in the Southern Song Dynasty, mainly focuses on roasting and stewing, and pays attention to the heat and fire power. The representative dishes are baked fish with fire, red taro with honey sauce and turtle stewed with ham.