There are many different schools of cooking in China, but the most influential and typical ones are the "eight major cuisines".

These dishes are as follows: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

The basic factors that form a genre are complex, including history, cooking characteristics, geography, climate, resources and lifestyle.

Sichuan cuisine

This combines the cuisines of Chengdu and Chongqing.

It is characterized by spicy seasonings, namely the famous "three peppers" (China pepper, pepper and pepper), "three spices" (shallots, ginger and garlic), "seven flavors" (sweet, sour, hemp, spicy, bitter, spicy and salty) and "eight flavors" (fish flavor, sour and spicy, pepper spicy, strange taste and spicy).

Three spices and three peppers, seven flavors and eight flavors.

These three spices are onion, ginger and garlic.

Three kinds of peppers are Zanthoxylum bungeanum, Capsicum annuum and Capsicum annuum.

These three ingredients are vinegar, Pixian bean paste and fermented grains.

It is a universal truth that cooking needs onions, ginger and garlic. Sichuanese especially make these three kinds of peppers unique in patterns and tastes.

Seven flavors mean: sour, sweet, bitter, spicy, hemp, fragrant and salty.

Eight flavors refer to: fish flavor, spicy, hot and sour, dry-roasted, pepper, red oil, strange taste, pepper and hemp.

Jiuza refers to miscellaneous materials.

Delicious dishes menu:

Fried beef tofu with spicy bean paste-A real feast of tender tofu, minced beef, pepper and bean paste.

Couples' lung tablets are very popular in Chengdu. It got its name because this dish was once sold to a couple, and today it still maintains its original taste, fresh meat, stinging and spicy.

Bao Gong Ding. Chinese name is Bao Gong Ding. This is a tender chicken dish, because the meat is fried quickly. This is flavored with peanuts, delicious and very popular.

Shandong cuisine

This is the local flavor of Jinan City and Jiaodong Peninsula, which comes from the use of shallots and garlic. Restaurant chefs and home cooks are good at cooking seafood, soup, meat and internal organs. A typical menu can include many exquisite dishes, such as:

Braised conch braised conch

Stewed sea cucumber with braised crab meat

Fried clams

Dezhou roast chicken Dezhou braised chicken

Cantonese cuisine

Cantonese cuisine uses exquisite and rare ingredients, with exquisite cooking skills and exquisite style. It emphasizes a clear but not light taste, refreshing but not ordinary, soft but not rough. In summer and autumn, it pursues clarity, while in winter and spring, it is more abundant. The typical menu here can finally reflect these characteristics:

Jiangsu gourmet

Jiangsu cuisine is developed from local recipes in Yangzhou, Suzhou and Nanjing. Its main cooking techniques are stewing and stewing, thus enhancing the original flavor and sauce.

Elegant colors, novel shapes, salt and sweetness will soothe your stomach.

Braised meat with vegetable wine and braised meat with cabbage wine

Stuffed pork breast with pine nuts

-Stewed lion's head with crab powder.-Lion's head with crab powder

Zhejiang cuisine

Zhejiang cuisine consists of hundreds of small delicacies from major cities. It absorbs the delicacy and diversity of Hangzhou, the softness and originality of Ningbo and the pastoral flavor of Shaoxing.

The main skills of cooking are the methods used, such as frying, frying, stir-frying, stewing and steaming.

West Lake Vinegar Fish West Lake Vinegar Fish

Shrimp with Longjing tea

Hunan cuisine

Hunan cuisine emphasizes the use of oil, strong colors and the technology of making crisp, soft, tender and delicious flavors and spices.

Braised eel slices with pork and bacon

–Sweet lotus seeds, rock sugar and lotus roots

Steamed pork with black beans Steamed braised pork with black beans

Fujian cuisine/dishes

Fujian cuisine has four distinct characteristics, namely, fine cutting technology, unique soup, unique seasoning and exquisite cooking.

-Crispy pomfret with litchi pomfret

-sliced chicken wings and shark's fin.

-Fried shrimps are shaped like a pair of Taiji fish and shrimps.

Steamed hibiscus chicken balls with chicken balls

Anhui cuisine

It is mainly composed of the local flavors of Huizhou and other areas along the Yangtze River and Huaihe River. Among the dishes on the menu of Anhui cuisine, you will find that there are fewer fried or quick-fried dishes than braised ones. People here tend to add ham as seasoning and rock sugar to increase freshness, and they are quite accomplished in cooking art.

Huluya Huluya

Fuliji stew chicken fuliji roasted chicken