China cuisine classification:

Chinese cuisines refer to a set of self-contained cooking skills and flavors in a certain region due to the differences in climate, geography, history, products and eating customs, which have evolved through a long history and are recognized by all parts of the country. There are many schools of cuisine in cooking. Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, the "eight major cuisines" in China.

Shandong cuisine

Shandong cuisine is Shandong cuisine, which consists of Jinan, Jiaodong and Confucius cuisine. Jinan cuisine pays special attention to soup making. There are strict regulations on the use and cooking of clear soup and milk soup. The taste is mainly fresh and tender, with emphasis on lightness and color. Confucian cuisine is a concrete embodiment of "never tired of eating fine food, never tired of eating fine food", and its wide range of materials and rich banquet are comparable to those of imperial meals moved to imperial palaces in the past. Shandong cuisine is heavily seasoned, pure and mellow, with little complex synthetic taste, and tries its best to reflect the original taste of raw materials. Another feature is that there are many kinds of pasta. Wheat, corn, sweet potato, soybean, sorghum and millet can all be made into pasta with different flavors, making it a famous feast.

Sichuan cuisine

Flavors include Chengdu, Chongqing, Leshan, Zigong and other local dishes. The main feature is the variety of flavors and subtle changes. Pepper, pepper, pepper, bean paste and so on are the main condiments. With different proportions, various flavors such as spicy, hot and sour, pepper hemp, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor and strange taste are produced, all of which are thick and mellow, with the special flavor of "one dish in a row" and "all kinds of dishes are delicious". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, husband and wife lung slices, Dengying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on.

Cantonese cuisine

Cantonese cuisine, which is developed from the characteristic dishes in Guangzhou, Chaozhou and Dongjiang, is a late-starting cuisine, but it has a great influence. Most Chinese restaurants in Hong Kong, Macao and other countries in the world are mainly Cantonese cuisine. Guangdong cuisine, which has its own unique flavor, absorbs the strengths of various cuisines and forms a variety of cooking forms. Guangzhou cuisine is clear but not light, fresh but not vulgar, with well-chosen materials and diverse varieties. It is also compatible with many western dishes and pays attention to the momentum and grade of the dishes.

Huaiyang cuisine

Huaiyang cuisine 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.

Fujian cuisine

Fujian cuisine is a cuisine mainly composed of local flavor dishes in Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is fresh, cool and light, with a sweet and sour taste, especially paying attention to soup mixing. Another feature is that it is good at using brown sugar as ingredients, which can prevent deterioration and remove fishy smell. Minnan cuisine, represented by Xiamen, also has the characteristics of fresh and light, and pays attention to seasonings better than using spices such as Chili sauce, mustard sauce and so on. Fujian cuisine is characterized by frying, stir-frying, stewing, frying, stewing and steaming. It is especially good at cooking seafood, with exquisite knives, interesting people and mostly soups. It has a unique flavor of fresh, fragrant, rotten, light and slightly sweet and sour.

Zhejiang cuisine

Zhejiang cuisine has a long history, and its flavor includes the characteristics of dishes in Hangzhou, Ningbo and Shaoxing. Hangzhou cuisine attaches importance to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh taste and outstanding original flavor. Ningbo cuisine is salty and fresh, and it is good at cooking seafood. It pays attention to freshness, softness and smoothness, emphasizes the original flavor and emphasizes the taste. Shaoxing cuisine is good at cooking seafood poultry. The dishes emphasize that the entrance is fragrant, crisp and waxy, and the soup is rich in flavor and rich in rural flavor.

Hunan cuisine

Hunan cuisine includes the characteristics of dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Xiangjiang River Basin, centered on the Yangtze River, Hengyang and Xiangtan, is the main representative of Hunan cuisine. It is characterized by strong oil color, emphasis on material benefits, attention to fresh fragrance, hot and sour, soft and tender, especially stewed vegetables and preserved vegetables. The dishes in Dongting Lake area are good at cooking fresh river, poultry and livestock. They are characterized by large quantity, thick oil, salty, spicy and soft, and are famous for stewing and cooking. Xiangxi cuisine is good at making delicacies, smoked bacon, all kinds of cured meat and chicken. Its taste focuses on salty, sweet and sour, and it has a strong mountain flavor. One of the biggest characteristics of Hunan cuisine is spicy and the other is wax.

Anhui cuisine

The flavor of Anhui cuisine includes the characteristics of dishes in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine, including Huangshan, Shexian, Tunxi and other places, pays attention to fire power, is good at cooking game, is heavy in quantity and oil, simple and affordable, and maintains its original flavor; Many dishes are stewed with charcoal on a small fire, and the aroma is overflowing; Although there are not many aquatic products in southern Anhui, the cooked and salted "osmanthus fish" is well known. The dishes along the Yangtze River are represented by Wuhu and Anqing, and later spread to Hefei. They pay attention to knife work, color and shape, and make good use of sugar to flavor, especially smoked dishes. The dishes along the Huaihe River are represented by Bengbu, Suxian and other places. The dishes are salty and spicy, and coriander is also used to color matching and seasoning.