We often talk about the "eight cuisines" of traditional food in China, including "Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan and Huizhou". Their birth is due to the differences in climate, geography, history, products and dietary customs, which led to the evolution of eight most influential regional cuisines.

1. Cantonese cuisine

Cantonese cuisine, also known as Cantonese cuisine, originated in Guangdong Province. Cantonese cuisine adopts 2 1 cooking methods such as steaming, frying, frying, frying, boiling, roasting and stewing. Its representative dishes include: soup, seafood, steamed dumplings, gravy, wonton, baked tofu and so on.

2. Sichuan cuisine

Sichuan cuisine is famous for its spicy taste, mostly made of pork, fish, beef and tofu. The representative dishes of Sichuan cuisine are kung pao chicken, Mapo Tofu and Dandan Noodles.

3. Jiangsu cuisine

Jiangsu cuisine is mainly composed of four flavors: Huaiyang cuisine, Nanjing cuisine, Jiangsu cuisine and Xuhai cuisine. Jiangsu cuisine originated more than 2000 years ago, and its characteristics are: wide range of ingredients, mainly fresh water from rivers and lakes; There are many cooking methods. Famous dishes include salted duck, crab yellow lion head, Sweet and Sour Mandarin Fish and so on.

4. Hunan cuisine

Hunan cuisine is well-made, with diverse tastes and varieties; Thick and colorful colors, affordable; The production method is famous for simmering, stewing, waxing, steaming and frying. The representative dishes of Hunan cuisine include fish head with chopped pepper and fried meat with pepper.

5. Shandong cuisine

Shandong cuisine, commonly known as Shandong cuisine, is a special dish in Shandong Province. Shandong is one of the earliest cradles of China civilization, so the style of Shandong cuisine sets the tone for the surrounding areas, especially the northern cities of China. Nowadays, Shandong cuisine is dominated by all kinds of seafood and vegetables, and advocates quick frying.

6. Zhejiang cuisine

Zhejiang cuisine, referred to as Zhejiang cuisine for short, is light in taste, not greasy, and the emphasis is on the original ingredients. Zhejiang cuisine has four characteristics: exquisite selection of materials, unique cooking, attention to original flavor and fine production.

7. Anhui cuisine

Anhui cuisine, dishes mostly use local ingredients, with Huangshan treasures and game as the top. Cooking methods, with burning, stewing, steaming, heavy color, heavy fire, just keep the nutrients of food. The classic dishes of Anhui cuisine include stinky fish, stewed soft-shelled turtle, Zheng Wen bamboo shoots, edamame tofu and so on.

8. Fujian cuisine

Fujian cuisine originated in Fujian province and is famous for cooking delicacies, especially "fragrance" and "taste", which are light and fresh. Fujian kitchen knives are rigorous in workmanship, pay attention to cooking, pay attention to soup products, and occasionally use fruits to make fishy and consume materials. Representative dishes are Buddha jumping wall, litchi meat and so on.

The corresponding translation is as follows:

We often talk about the "eight cuisines" of China's traditional diet, including "Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan and Huizhou". Due to the differences in climate, geography, history, products and eating habits, they came into being, thus forming eight most influential local cuisines.

1. Cantonese cuisine. Cantonese cuisine, also known as Cantonese cuisine, originated in Guangdong Province. Cantonese cuisine adopts 2 1 cooking methods such as steaming, frying, frying, boiling, roasting and stewing. Its representative dishes are: soup, seafood, steamed dumplings, pot-stewed, wonton, roasted meat and so on.

2. Sichuan food. Sichuan cuisine is famous for its spicy taste. It uses pork, fish, beef and tofu as raw materials. The representative dishes of Sichuan cuisine are kung pao chicken, Mapo Tofu and Dandan Noodles.

3. Su cuisine. Jiangsu cuisine is mainly composed of four flavors: Huaiyang cuisine, Nanjing cuisine, Suzhou cuisine and Xuhai cuisine. Jiangsu cuisine originated more than 2000 years ago, and its characteristics are as follows: extensive materials, mainly fresh water from rivers and lakes; There are various cooking methods. Famous dishes include salted duck, crab yellow lion head, sweet and sour mandarin fish and so on.

4. Hunan cuisine. Hunan cuisine has fine production, changeable taste and various varieties; The color is bright, thick and practical; The making method is called stewing, stewing, waxing, steaming and frying. The representative dishes of Hunan cuisine are chopped fish head with pepper and fried meat with pepper.

5. Shandong cuisine. Shandong cuisine, commonly known as Shandong cuisine, is a special dish in Shandong Province. Shandong is one of the earliest cradles of civilization in China, so the cooking style of Shandong cuisine sets the tone for the surrounding areas, especially the northern cities of China. Nowadays, Shandong cuisine is mainly based on various seafood and vegetables, and it advocates quick frying.

6. Zhejiang cuisine. Zhejiang cuisine, referred to as Zhejiang cuisine for short, is light and not greasy, and pays attention to the original ingredients. Zhejiang cuisine has four characteristics: exquisite selection of materials, unique cooking, attention to original flavor and fine production.

7. Anhui cuisine. Most of its dishes use local ingredients, with Huangshan cuisine and game as the top priority. Cooking methods should make good use of roasting, stewing and steaming, emphasize color and heat, and retain the nutritional components of food. The classic dishes of Anhui cuisine include stinky mandarin fish, stewed soft-shelled turtle, political bamboo shoots and hairy tofu.

8. Fujian cuisine. Fujian cuisine originated in Fujian province and is famous for cooking delicacies, especially for its "fragrance" and "taste", which is refreshing and fresh. Fujian kitchen knives are rigorous, pay attention to cooking, pay attention to mixing soup, and occasionally use fruits as materials to remove fishy smell. Representative dishes are Buddha jumping wall, litchi meat and so on.