Currently, the "eight major cuisines" recognized by society are Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Anhui cuisine.
Sichuan food is the most delicious food in the world.
It's so spicy that I can't stop sweating.
If you like something light, then come and eat Cantonese food, which is very healthy.
Especially Cantonese people like to make soup and only drink the soup without eating the residue.
So there is no standard answer to this.
I don’t know if you are satisfied with this answer.
Sichuan food is the most delicious food in the world.
It's so spicy that I can't stop sweating.
If you like something light, then come and eat Cantonese food, which is very healthy.
Especially Cantonese people like to make soup and only drink the soup without eating the residue.
So there is no standard answer to this.
I don’t know if you are satisfied with this answer.
I can't, I can't, my mouth is watering and my mouth is dripping.
Up to now, "Ma Po Tofu" has become a home-cooked dish, and its fame has spread across the Pacific Ocean, and many foreign friends also like to eat it.
Some people describe the "Eight Major Cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like the delicate and graceful beauties from the south of the Yangtze River; Shandong and Anhui cuisines are like the simple and honest northern men; Cantonese and Fujian cuisines are like elegant young men; Sichuan and Hunan cuisines
Just like a celebrity with rich connotations and talents.
In the past, we often talked about the eight major cuisines. Each cuisine has its own unique flavor. This kind of food that Chinese people are proud of makes Wai Guoren envious. There is a joke to prove it: Foreigners who come to China vow to taste it all over the world in a year.
Food, I didn’t leave Chengdu for three years.
Wannan cuisine is famous for cooking delicacies from the mountains and seas. It is good at stewing and roasting, and pays attention to fire skills.
Gorgon is heavy in oil, simple and affordable, and maintains its original flavor.
Many dishes use charcoal and are simmered slowly over low heat for a long time, so the soup is pure and delicious. When served in the original pot, the aroma is overflowing.
People pay more attention to initiative in the cooking process, allowing the taste of the food to change according to people's preferences. In this regard, Anhui cuisine can be said to run counter to Cantonese cuisine that pursues original taste.