1, Sichuan cuisine
Sichuan cuisine has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors". There are thirty-eight cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, stewing, pasting and frying. In taste, it pays special attention to color, fragrance, taste, shape, and the length of both north and south, and is famous for its variety, breadth and thickness.
2. Shandong cuisine
Shandong cuisine, a Qilu flavor originating from Shandong, is the only self-developed cuisine among the four traditional cuisines (and eight traditional cuisines) in China (compared with the influential cuisines such as Huaiyang, Sichuan and Guangdong), and it has the longest history, the richest techniques, the highest difficulty and the most skillful skills.
3. Su cuisine
Cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup and keep the original juice. Originally Jiangsu and Zhejiang cuisine, it is a famous cuisine in the middle and lower reaches of the Yangtze River in China. It covers a wide area, including Jiangsu, Zhejiang, Anhui and Shanghai, as well as parts of Jiangxi and Henan. It has the reputation of "the best taste in the southeast" and "the most beautiful in the world", and its reputation is far spread at home and abroad.
4. Cantonese cuisine
Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China, which originated in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (a Hakka cuisine), each with its own characteristics.
5. Chu cuisine
Chu cuisine is one of the top ten cuisines in China, with Hubei flavor, aquatic products-based, fish-based, thick and bright juice, fresh and spicy flavor, paying attention to its true colors, rich dishes, numerous banquets, and being good at cooking methods such as steaming, stewing, frying, burning and frying, which is full of rolling, rotten, fresh, mellow, fragrant, tender and full of beauty.
6. Zhejiang cuisine
Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight major Han cuisines in China, with beautiful scenery, rich products and delicious food. Therefore, the proverb says, "There is heaven above, and Suzhou and Hangzhou below". Zhejiang province is located on the coast of the East China Sea, with a network of waterways in the north, and is known as the land of plenty.
7. Hunan cuisine
Hunan cuisine, also known as local cuisine in Changsha, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three local flavors.
8. Anhui cuisine
Huizhou cuisine, also known as "Huibang" and "Huizhou flavor", is one of the eight major cuisines in China. Huizhou cuisine originated from Huizhou Prefecture in the Southern Song Dynasty (now composed of Huangshan City, Wuyuan County, Jiangxi Province, and Jixi County, Xuancheng City, Anhui Province). Huizhou cuisine is a local feature of ancient Huizhou, and its unique geographical and humanistic environment gives it a unique taste.
9. Fujian cuisine
Fujian cuisine is one of the eight major cuisines in China, which is formed by the mixture of Han culture in the Central Plains and Fujian and Yue cultures. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and then merged with the cuisines of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian.
10, Beijing cuisine
"Beijing Cuisine" is composed of local flavor dishes in Beijing, authentic dishes with beef and mutton as the main ingredients, palace cuisines from the Ming and Qing Dynasties, Tan Jiacai, which is exquisite in workmanship and good at cooking seafood, and dishes from other provinces and cities.
References:
Baidu encyclopedia-top ten cuisines