1. Sichuan cuisine

Taste: It pays equal attention to freshness and alcohol, and is famous for its spicy seasoning.

Sichuan cuisine, namely Sichuan cuisine, is one of the four traditional cuisines in China, one of the eight Chinese cuisines and a master of Chinese cuisine. Sichuan cuisine has a wide range of materials, varied seasonings, diverse dishes, and equal emphasis on fresh and mellow tastes. It is famous for its good use of spicy seasoning. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a good reputation at home and abroad. Chengdu, the capital of Sichuan, was awarded the honorary title of "Food Capital of the World" by UNESCO.

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. The style of Sichuan cuisine is simple and fresh, with a strong local flavor. Rongpai Sichuan cuisine is exquisite and delicate, while Chongqing Sichuan cuisine is generous and rough.

Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine. Sichuan cuisine has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors". There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, stewing, pasting and frying.

2. Shandong cuisine

Taste: fresh, crisp and tender, with outstanding original flavor and mainly salty

Shandong cuisine originated from Qilu flavor in Shandong, and it is the only spontaneous cuisine among the four traditional cuisines (also the eight major cuisines) in China (compared with the influential cuisines such as Huaiyang, Sichuan and Guangdong), with the longest history, the richest techniques and the highest difficulty.

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 Tai Gongwang, alias: Jiang Taigong, and it was recorded in The Biography of Jiang Taigong. The representative work: Tai Gongwang braised chicken, which originated from the battle of Yingqiu, originated and passed down in Rizhao City at present.

It is famous for its fragrance, freshness and mellow taste. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow. Yantai Fushan is the birthplace of Jiaodong cuisine. It is famous for cooking all kinds of seafood and has a light taste. Licheng is the birthplace of jinan cuisine. He is good at exploding, burning, frying and frying, and his taste is biased.

3. Cantonese cuisine

Taste: the taste is light, and it strives to be clear and fresh, and seek beauty in the light

Cantonese cuisine is Cantonese cuisine, which originated in Lingnan. It consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), and the three flavors have their own characteristics. It started late, but it has a far-reaching influence. Most Chinese restaurants around the world are mainly Cantonese cuisine, which is as famous as French cuisine all over the world, and Chinese food abroad is basically Cantonese cuisine. Therefore, many people think that Cantonese cuisine is the representative cuisine of overseas China.

Guangdong cuisine combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Xiangshan, Siyi, Baoan and other local flavors, and combines the strengths of other provinces such as Beijing, Jiangsu, Huai and Hangzhou, as well as western cuisine. Cantonese cuisine is the best of a hundred, with a wide range of materials, exotic materials and exquisite ingredients. It is good at innovating in imitation and cooking according to diners' preferences.

4. Jiangsu cuisine

Taste: it is sweet, moderately salty and sweet, and mild

that is, Jiangsu cuisine. Jiangsu cuisine, commonly known as "Su cuisine" in culinary science, is the second largest cuisine in the court, which is composed of four kinds of flavor rivers: Nanjing, Xu Hai, Huaiyang and Sunan. Today, Huaiyang cuisine is still the main one in state banquets.

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. Therefore, Jiangsu and Zhejiang cuisines are mainly sweet. The style of Su cuisine originated from Kaifeng in the Song Dynasty, and the Song Dynasty moved southward and gradually occupied the main position. Today, Kaifeng diet still has many similarities with Jiangsu, such as steamed buns, mandarin fish and so on.

5. Zhejiang cuisine

Taste: it is sweet, salty, fresh and smelly, with distinct taste

Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight major cuisines of the Han nationality in China, with its beautiful scenery, rich products and delicious food, so the proverb says, "There is paradise on the top and Suzhou and Hangzhou on the bottom". 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. The southwest hills are undulating and rich in delicacies and game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 511 kinds of economic fish and shell aquatic products, and the total output value ranks first in the country. The products are rich, the delicacies are beautiful, and the characteristics are unique and well-known.

6. Fujian cuisine

Taste: rich and colorful, with endless changes

Fujian cuisine is one of the eight major cuisines in China, which was formed through the mixing of Han culture in the Central Plains and Min 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. Fujian cuisine in a narrow sense refers to Fuzhou cuisine, which originated in Min County, Fuzhou, Fujian Province, and later developed into three schools of Fuzhou, Minnan and West Fujian, that is, generalized Fujian cuisine.

Because people in Fujian often travel to and from the sea, the food customs have gradually formed a unique cuisine with open characteristics. Fujian cuisine is famous for cooking delicacies. On the basis of good color, flavor and shape, it is especially good at "fragrance" and "taste". Its fresh, mellow, meaty and non-greasy style features, as well as the wide range of soup roads, have a unique place in the cooking altar garden.

Fuzhou cuisine is light and fresh, pays attention to refreshing soup, and is good at all kinds of delicacies. Minnan cuisine (Xiamen, Zhangzhou and Quanzhou) pays attention to seasoning and emphasizes freshness and fragrance; Western Fujian cuisine (Changting, Ninghua area) is salty and spicy, and its cooking is mostly delicacies, which shows the mountain flavor. Therefore, Fujian cuisine has three characteristics, one is better at seasoning with red grains, the other is better at making soup, and the third is better at using sweet and sour.

7. Hunan cuisine

Taste: spicy and heavy

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.

Hunan cuisine is well-made, with a wide range of materials, changeable tastes and various varieties. The color is oily and heavy, and it is practical; Pay attention to spicy, delicious and tender taste; The method of making is known as stewing, stewing, waxing, steaming and frying.

Hunan cuisine has always attached importance to the collocation of raw materials and the mutual penetration of tastes. Hunan cuisine is especially spicy when seasoned. Because of the geographical location, Hunan has a mild and humid climate, so people like to eat peppers to refresh themselves and get rid of dampness. At the same time, stir-frying is also a specialty of Hunan people's cooking.

8. Huizhou cuisine

Taste: The soup is thick and fresh.

Huizhou cuisine is one of the eight major cuisines in China. Huizhou cuisine originated in Qin and Han Dynasties, flourished in Tang and Song Dynasties, and reached its peak in the middle and late Qing Dynasty. Huizhou cuisine is a local feature of Huizhou, and its unique geographical and humanistic environment gives it a unique flavor. Due to the rise of Huizhou merchants in Ming and Qing Dynasties, this local flavor gradually entered the market, spreading in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, with extensive influence, and once lived in eight places in Ming and Qing Dynasties. Representative dishes: Huizhou hairy tofu, braised mandarin fish, stewed turtle with ham, braised civet cats, pickled mandarin fish, stewed pigeon in Huangshan and so on.

the main characteristics of Huizhou cuisine are: cooking methods are good at roasting, stewing and steaming, while frying and frying are few, heavy oil, heavy color and heavy fire work, etc. The formation of Huizhou cuisine is closely related to the unique geographical environment, human environment and eating customs of ancient Huizhou in the south of the Yangtze River. The natural environment of Huizhou, which is shaded by green trees, criss-crossed gullies and pleasant climate, provides inexhaustible raw materials for Huizhou cuisine.

The unique conditions have become a powerful material guarantee for the development of Huizhou cuisine, and at the same time, various customs and ceremonies and seasonal activities in Huizhou have also effectively promoted the formation and development of Huizhou cuisine. In Jixi, among folk banquets, there are six big dishes and ten bowls of fine food in the county, four dishes and one pot in the north of Lingbei, and nine bowls of six and ten bowls of eight in Lingnan.

Baidu encyclopedia-eight major cuisines