I hope it will be adopted. Thank you!

China's food culture has a long history, and the formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by the natural geography, climatic conditions, resources and specialties, and eating habits of this area. Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like delicate and pretty Jiangnan women; Shandong and Anhui cuisine is like Gu Zhuo's simple northern healthy Han; Guangdong and Fujian cuisine are like romantic and elegant sons; Sichuan and Hunan cuisine are like celebrities with rich connotations and talents.

The cooking skills of the "eight major cuisines" in China are different, and the characteristics of their dishes are also different. Shandong cuisine is the first of the eight major cuisines, with a long history, "not tired of fine food, not tired of fine food" and rich cultural heritage; Sichuan cuisine adopts the rich products of Bashu, cooking the delicious taste of Bashu, and "seven flavors and eight flavors" are all in it; Su cuisine "golden jade" is exquisite in technique and exquisitely carved; Hunan cuisine, sweet and sour, has all kinds of flavors and rich flavor; Huizhou cuisine is antique, and the fresh poultry in the river is full of its taste; Zhejiang cuisine is cooked in the south and cooked in the north, which is delicious in the north and south, fresh and crisp; Fujian cuisine is fresh and mellow, with color, flavor and shape, and everything is ready; Cantonese cuisine is light and lively, and it has a far-reaching influence.

Old Eight Cuisine New Eight Cuisine

Sichuan Cuisine

Anhui Cuisine

Shandong Cuisine

Fujian Cuisine

Jiangsu Cuisine

Hunan Cuisine

Guangdong Cuisine

Zhejiang Cuisine

Ningbo Cuisine

Liaoning Cuisine

Ji Cuisine <