The last years of Shang Dynasty was the embryonic period of Shandong cuisine, and it was also the origin of the combination of medicine and diet. It was created by the famous historical figure Taigongwang alias: Jiang Taigong, and it was recorded in the Biography of Jiang Taigong. The representative work: Taigongwang braised chicken, which originated from the battle of Yingqiu, originated and passed down in Rizhao City at present.

2. Sichuan and Chongqing-Sichuan cuisine

It is characterized by hemp, spicy, fresh and fragrant. The appearance of Sichuan cuisine can be traced back to Qin and Han Dynasties, and it has formed a genre in the Song Dynasty. After pepper was introduced to China for a period of time in the late Ming and early Qing Dynasties, Sichuan cuisine underwent great innovation and gradually developed into the present Sichuan cuisine.

The raw materials are mostly mountain delicacies, fresh ginger, wild vegetables and livestock. Make good use of cooking methods such as stir-frying, dry stir-frying, dry burning, soaking and stewing. Known for its "taste", it has many kinds of flavors and is rich in variety, especially fish flavor, red oil, strange taste and spicy taste.

3. Guangdong-Cantonese cuisine

Cantonese cuisine is characterized by rich and fine selection of materials and light taste. Cantonese cuisine has many optional raw materials, so it is naturally fine. Cantonese cuisine pays attention to the seasonality of raw materials and "does not eat from time to time".

Eat fish, there are "spring bream autumn carp Xia San plough (shad) winter bass"; Eat shrimp, "Qingming shrimp, the most fat"; When eating vegetables, we should choose "seasonal vegetables", which means vegetables that are in season, such as "the north wind is the sweetest". Besides choosing the best fattening period of raw materials, Cantonese cuisine also pays special attention to choosing the best parts of raw materials.

4. Jiangsu-Jiangsu cuisine

Jiangsu cuisine is exquisite in material selection, exquisite in knife work, sweet in taste, exquisite in shape and distinctive in characteristics. Because the climate in Jiangsu and Zhejiang is humid and close to the coast, sugar is often added to vegetables to remove moisture. There are few peppers in Jiangsu cuisine, because eating peppers can remove moisture, but it is easy to get angry.

5. Fujian-Fujian cuisine

Fujian cuisine is fresh, light and refreshing, and tends to be sweet and sour. Especially pay attention to the soup, soup fresh, delicious, soup varieties, with traditional characteristics. Fujian cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages", which has the following distinctive characteristics: first, it is clever in knife work and interesting in taste; Second, there are many soups and dishes, and the changes are endless; Third, the seasoning is strange, not one side.

6. Zhejiang-Zhejiang cuisine

Hangzhou dishes attaches great importance to the freshness, liveliness and tenderness of its raw materials, focusing on fish, shrimp, poultry, livestock and seasonal vegetables, and pays attention to knife work, with fresh taste and outstanding original flavor. Its production is exquisite and varied, and it likes to name dishes after scenic spots. The cooking methods are mainly fried, fried, stewed and fried, which is fresh and crisp.

7. Anhui-Anhui cuisine

Anhui cuisine is good at roasting and stewing, and pays attention to fire power. Its characteristic is that it is thick and oily. The main characteristics of Anhui cuisine are: cooking methods are good at burning, stewing and steaming, while frying and frying are less, heavy oil, heavy color and heavy fire. The main famous dishes are "stewed turtle with ham", "braised civet", "pickled mandarin fish" and "stewed pigeon in Huangshan".

8. Hunan-Hunan cuisine

The flavor of Hunan cuisine is characterized by "sour and spicy", which is mainly spicy and sour. "Acid" is the acid of pickled vegetables, which is more mellow and softer than vinegar. Most parts of Hunan are low-lying, with warm and humid climate, which was called "lowly and humid land" in ancient times. Pepper, on the other hand, has the effects of raising heat, appetizing, eliminating dampness and expelling wind, so it is deeply loved by Hunan people. After lactic acid fermentation, chopped pepper has the functions of appetizing and nourishing stomach.

Baidu encyclopedia-eight major cuisines