Characteristics and representative dishes of the eight major cuisines: 1. Shandong cuisine. Shandong cuisine is composed of four flavors: Qilu, Jiaodong, Kongfu and medicated cuisine. Its birthplace is Boshan District, Zibo City, Shandong Province. It is one of the four traditional Chinese cuisines (also one of the eight major cuisines).

), it is the cuisine with the longest history, the richest techniques, the highest difficulty, and the most skillful cuisine.

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.

Shandong cuisine is the most influential palace cuisine in China. Representative dishes of Shandong cuisine include nine-turn large intestine, stir-fried kidney, sweet and sour carp, sea cucumber roasted with green onions, fried double crispy oil, Sixi meatballs, Texas braised chicken, braised prawns, Yipin

Tofu, jar meat, mullet egg soup, milk soup with cattail.

Double crispy soup, Yuji braised chicken, Jinan roast duck, crispy chicken, home-style roasted tooth fillet fish, Laoshan mushroom stewed chicken, original shell abalone, spicy and sour fish balls, Yipin longevity peach, jade shrimp rings, sea rice pearl bamboo shoots, fried

Chicken fan, four pieces of bird's nest, grilled brand, chrysanthemum shrimp buns, Taigongwang braised chicken, etc.

2. Sichuan cuisine Sichuan cuisine is Sichuan cuisine. It is one of the four traditional cuisines with Chinese characteristics, one of the eight major cuisines in China, and a master of Chinese cuisine.

It is composed of three flavors: Shanghebang, Xiaohebang, and Xiahebang. The seasonings are changeable and the dishes are diverse. The taste is fresh and mellow, so as to make good use of spicy seasonings, such as fish flavor, spicy, spicy, tangerine peel, pepper, and strange.

Taste, sour and spicy.

Representative Sichuan dishes include mapo tofu, twice-cooked pork, couple's lung slices, boiled beef, Maoxuewang, pickled fish, spicy chicken, Kung Pao chicken, fish-flavored shredded pork, ants climbing a tree, saliva chicken, steamed Jiang Tuan, Dong

Po elbow, Dongpo cuttlefish, stilted beef, boiled cabbage, boiled fish, sweet-skinned duck, cold rabbit, diving fish, stone ground tofu pudding, Lizhuang white meat, etc.

3. Cantonese cuisine Cantonese cuisine is one of the four traditional Chinese cuisines and one of the eight major cuisines. It is composed of three local flavors: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. Each of the three flavors has its own characteristics. It is a cuisine that started late, but it has far-reaching influence.

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Cantonese cuisine pays attention to quality and taste, and the taste is relatively light. It pays attention to color, aroma, taste, shape, and fresh taste as the main body.

Representative Cantonese dishes include white-cut chicken, roast suckling pig, braised pigeon, Cantonese Wenchang chicken, sweet and sour sweet and sour pork, Hakka stuffed tofu, pork with pickled vegetables, salt-baked chicken, roast goose, honey barbecued pork, Teochew brine platter, and

National dish, hibiscus shrimp, Teochew beef balls, baked lobster in soup, steamed grouper, Ah Yi abalone, ginseng with abalone sauce, boiled shrimp, bird's nest with rock sugar in coconut milk.

Braised shark's fin with vegetable gallbladder, unicorn seabass, braised pork trotters, braised foie gras, oyster pancake, beef with sand tea, crystal buns, glutinous rice stuffed with pig intestines, chicken with bean paste, assorted black ginseng, fried crab with onion and ginger, fried shrimps and dates, pork

Chicken belly buns, stuffed bitter melon, three-cup duck, etc.

4. Jiangsu cuisine Jiangsu cuisine is one of the eight traditional Chinese cuisines, referred to as Jiangsu cuisine.

Since Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisine.

It mainly consists of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local dishes.

Jiangsu cuisine is good at stewing, stewing, steaming and stir-frying. It attaches great importance to adjusting the soup to maintain the original juice of the dish. The flavor is fresh, thick but not greasy, light but not thin, crisp but not boney but not losing its shape, smooth but not crispy.

Lose its flavor.

Representative dishes of Jiangsu cuisine include squirrel mandarin fish, dried shredded chicken sauce, long fish in soft pockets, salted duck, lion head with crab meat, Tibetan fish with sheep, crystal meat, beggar's chicken, Farewell My Concubine, three sets of duck, and Liangxi Crispy

Eel, braised silver carp head, Pingqiao tofu, Jiangjun crossing the bridge, Wensi tofu, steamed anchovy, etc.

5. Fujian cuisine Fujian cuisine is one of the eight major cuisines in China. It originated in Fuzhou. It is based on Fuzhou cuisine and later merged with the flavors of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian.

Fujian cuisine is famous for cooking delicacies from the mountains and seas. It is famous for its "fragrance" and "taste". Its style is fresh, mellow, meaty and not greasy. The three major characteristics of Fujian cuisine are: first, it is good at using red glutinous rice for seasoning, and second, it is good at cooking.

For soup, San is good at using sweet and sour.

Representative dishes of Fujian cuisine include Buddha Jumping over the Wall, Drunken Pork Ribs, Lychee Pork, Fujian Yongdoufu, Babao Red Sturgeon Rice, Fragrant River Eel, Scallops with Scallops, Youxi Bu Duck, Youyou Field Chicken, Putian Braised Noodles, Steamed Sea Mussels in Chicken Soup, and Minzhao.

Spicy snail slices, drunken fermented chicken, white-cut river chicken, Wengong dishes, pork belly sliders, white-cut mutton, braised tofu, braised pork trotters with braised grass, jelly of local bamboo shoots, spicy and sour squid soup, etc.

6. Zhejiang Cuisine Zhejiang cuisine is one of the eight major cuisines of the Han Chinese in China, consisting of local cuisines represented by Hangzhou, Ningbo, Shaoxing and Wenzhou.

The dishes are small and exquisite, elegant and elegant, and the dishes are delicious, tender, crispy, soft and refreshing.

Use fragrant lees for seasoning.

The cooking techniques are rich, especially in cooking seafood and river delicacies.

The taste focuses on freshness, crispness and tenderness, while maintaining the true color and taste of the raw materials.

The dishes are exquisite in shape, exquisite and delicate, delicate and elegant.

Representative dishes of Zhejiang cuisine include West Lake vinegar fish, Longjing shrimp, Dongpo pork, lotus leaf steamed pork, Song Sao fish soup, Beggar's chicken, rock sugar turtle, chicken in clear soup, three shredded fish, dry-fried bells, and West Lake water shield soup.

, braised whip bamboo shoots, pot-roasted river eel, Shaoxing drunken chicken, large yellow croaker with pickled vegetables, yellow croaker wrapped in bean curd skin, foie gras wrapped in net oil, yellow croaker and sea cucumber soup, whole yellow croaker in colorful sauce, etc.

?7. Hunan cuisine Hunan cuisine, also known as Hunan cuisine, is also known as original cuisine in the Changsha area. It is one of the eight major cuisines with a long history in China, represented by Changsha, Hengyang and Xiangtan.