NO:1

Shandong cuisine among the eight major cuisines - Shandong cuisine is the first among the eight major cuisines. The formation and development of Shandong cuisine are related to the cultural history, geographical environment, economic conditions and customs of Shandong area. Shandong is one of the birthplaces of ancient culture in my country. Located in the lower reaches of the Yellow River with a mild climate, the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is crisscrossed by mountains and rivers, criss-crossed by rivers and lakes, thousands of miles of fertile wilderness, rich in products, convenient transportation and developed culture. Its grain output ranks third in the country; its vegetables have a wide variety and are of high quality. It is known as one of the "three largest vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onions, Cangshan garlic, and Laiwu ginger are all famous at home and abroad.

NO:2

The eight major cuisines of Cantonese

——

Cantonese cuisine consists of three types: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine Local flavor composition.

Guangzhou cuisine includes famous foods from the Pearl River Delta, Zhaoqing, Shaoguan, Zhanjiang and other places. It has the widest area, uses a variety of materials, carefully selects materials, and has excellent skills.

It is good at changing, and its flavor is exquisite, fresh but not bland,

Fresh but not vulgar, tender but not raw,

Oily but not greasy. Summer and autumn strive for lightness,

Winter and spring tend to be richer, and they are good at stir-frying.

It requires the right heat and oil temperature. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those in southern Fujian.

NO:3

Eight major cuisines of Sichuan cuisine

-——

Sichuan cuisine is also a cuisine with a long history. They were the ancient countries of Ba and Shu. According to the Records of the State of Huayang, the country of Ba "plants grains in the soil, has six domestic animals", and produces fish salt and tea honey; the country of Shu has "the mountains and forests are full of fish, and the gardens are filled with fruits and melons, which have been ripe for four generations, and there is no shortage of them." . At that time, the condiments of Ba and Shu already included brine, rock salt, Sichuan pepper, and "Yangpu ginger". Among the cultural relics unearthed from the cemetery during the Warring States Period, there are various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. Sichuan cuisine was formed roughly between the unification of Qin Shihuang and the rise of the Three Kingdoms.

NO:4

The eight major cuisines of Hunan

——

Hunan cuisine is Hunan cuisine, which is based on the Xiangjiang River Basin and Dongting Lake It is developed from local dishes such as the regions and mountainous areas of western Hunan. Cuisine in the Xiangjiang River Basin is centered in Changsha, Hengyang, and Xiangtan, and is the main representative of Hunan cuisine. It is finely made, uses a wide range of materials, and has a wide variety. Its characteristics are rich oil, rich color, and affordable. Pay attention to the taste of crispy, sour and spicy, soft and tender.

Xiangxi cuisine specializes in spicy, sour, and rich mountain flavor