Hey... What foreigner? If you don't understand, don't talk nonsense!

China has a vast territory and is the nation that attaches great importance to "eating" in the world. After thousands of years of development, it has formed a broad and profound "food culture".

According to incomplete statistics, there are now more than 10,000 kinds of dishes across the country.

The famous Qing court banquet dish "Man-Han Banquet" has more than 120 kinds of hot and cold dishes on this table alone.

Naturally, many schools of cooking have formed in the history of Chinese food. Among them, the most influential and representative ones that are widely recognized by society are the so-called "eight major cuisines" of China, namely Sichuan cuisine, Shandong cuisine, Cantonese cuisine,

?Fujian cuisine,?Jiangsu cuisine,?Zhejiang cuisine,?Hunan cuisine,??Hui cuisine.

Let’s briefly talk about these eight major cuisines: 1. Sichuan cuisine has a long history in our country. It has a unique taste, with both mellow and spicy flavors, and has rich cultural connotations.

Sichuan cuisine uses a wide range of ingredients, has many flavors, unique cooking methods, and rich dishes. It emphasizes both fresh and mellow flavors. It is famous for its good use of spicy food and has a strong local flavor.

At the same time, it also pays attention to the selection of ingredients, fine knife skills, emphasis on seasoning, and various cooking methods; it is famous for its taste, one dish has its own style, and hundreds of dishes have hundreds of flavors; it has a food tradition of high taste and good spicy food.

Among them, there are more than 30 ways to make twice-cooked pork, the king of Sichuan cuisine.

2. Shandong cuisine has the local flavor of Qilu. In Shandong cuisine culture, Shandong cuisine emphasizes exquisite appearance, freshness, crispness and tenderness. It is often paired with pasta, and this pasta is mainly fermented pasta.

At the same time, Shandong cuisine is famous for its fragrance, crispness, tenderness, thick and pure taste. It is especially good at making soup, with clear and turbidity, which is a masterpiece.

In addition, Shandong cuisine is also good at seafood, and is good at cooking seafood. It has delicacies and delicious dishes. The dishes are rich in seafood and use less condiments to enhance the flavor.

3. Cantonese cuisine consists of three local cuisines: Guangzhou, Chaozhou and Dongjiang Hakka cuisine.

The three local dishes have their own different characteristics.

?Guangzhou cuisine is the main component of Cantonese cuisine. It has won the reputation of "eating in Guangzhou" for its delicious taste and rich dishes.

Guangzhou cuisine has three major characteristics: first, birds, animals, insects, and fish are all used as raw materials, and are cooked into game delicacies of various shapes; second, they are instant, ready-to-cook and improvised, which is unique and tastes fresh and hot;

Third, it is light in summer and autumn and rich in winter and spring, and is deeply loved by the public.

Chaozhou cuisine occupies an important position in Cantonese cuisine.

Chaozhou cuisine mainly uses seafood, river fresh food and livestock and poultry as raw materials. It is good at cooking vegetarian dishes with fruits and vegetables as raw materials, making fine stir-fry and processing in various ways.

It can be divided into stir-frying, cooking, deep-frying, stewing, stewing, roasting, roasting, baking, stewing, smoking, simmering, soaking, rolling, and mixing. You should pay attention to your knife skills, especially soups and vegetables, among which stew, braise, and soak in soup are the best.

Most distinctive.

?4. Fujian cuisine is a cuisine based on Fuzhou cuisine and later integrated with local flavor dishes from eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian.

Quanzhou cuisine, Xiamen cuisine, and Zhangzhou cuisine are collectively called Southern Fujian cuisine.

In addition to general seasonings, Fujian cuisine also includes shrimp oil, shrimp paste, sour apricots, etc.; it also has a more prominent "bad" flavor, which can be divided into red grains, white grains, grains, etc. In terms of taste, emphasis is placed on freshness, sourness, sweetness, and sourness.

Salty and fragrant, the last dish at a banquet is usually seasonal green vegetables, which means "clear vegetables".

Soup making has the reputation of "one soup with ten changes". The most common cooking methods are steaming, steaming, stir-frying, simmering and stewing. Famous dishes include: Buddha Jumps over the Wall, Fuzhou Fish Balls, Red Chicken with Minced Rice, Fujian Fruit, and Minzao

Snail slices, clams in chicken soup, etc.

40% of Fujian cuisine is soup, and soup is the essence of Fujian cuisine.

According to research from the Tanshishan Cultural Site, Fuzhou people had the tradition of eating seafood and making soup more than 5,000 years ago.

Fujian is like spring all year round, and this climate is suitable for making soup.

5. Jiangsu cuisine mainly uses fresh water, with fine knife skills, attention to heat, and is good at candle, smoke, quenching, and glutinous food; it pursues the original taste, fresh and harmonious, salty, sweet and mellow.

The dishes are elegant in style, beautiful in both shape and texture. They are crispy and fall off the bones without losing their shape, and are tender and crispy while showing off their flavor.

Among them, the representative dishes of Jiangsu cuisine include "soft pocket long fish", "gun tiger tail", "crystal hoof", "stewed big fish head", "steamed anchovies", "wild duck vegetable rice", "silver sprout chicken shreds"

", "Chicken Soup Boiled Qiansi", "Stewed Crab Meat Lion's Head", "Double-skinned Swordfish", etc.

6. Zhejiang cuisine Zhejiang cuisine mainly consists of three local flavor dishes: Hangzhou, Ningbo and Shaoxing.

Zhejiang cuisine has the following characteristics: First, it uses a wide range of ingredients and rigorous combinations.

The main ingredients pay attention to the season and variety, and the selection of ingredients and seasonings is aimed at highlighting the main ingredients, adding fresh fragrance, and removing fishy greasiness; secondly, the knife skills are fine and the shape is unique; thirdly, the heat and seasoning are the most moderate; fourthly, it is fresh, tender, and flavorful.

, taste and taste; fifth, there are three branches of Zhejiang cuisine, each with its own charm.

Zhejiang cuisine, which has a long history, is rich in variety. The dishes are small and exquisite. The dishes are delicious, smooth, tender, crisp, soft and refreshing. Its unique flavor characteristics are light, fragrant, crisp, tender, refreshing and fresh, making it the best among the many local flavors in China.

occupies an important position.

7. Hunan cuisine is a local flavor with a long history in my country.

Xiangxi cuisine specializes in spicy, sour, and rich mountain flavor.

Hunan cuisine has a long history. The cuisine has been formed as early as the Han Dynasty, and the cooking skills have reached a very high level.

Hunan is located in the south-central region of my country, with a warm climate, abundant rainfall, and superior natural conditions.

The mountains in western Hunan are rich in bamboo shoots, mushrooms and wild game; the southeastern Hunan is hills and basins, where livestock and sideline fishing are developed; the northern Hunan is the famous Dongting Lake plain, known as the "Land of Fish and Rice".

It was recorded in "Historical Records" that Chu's "terrain is fertile and there is no risk of famine."

At the same time, the cooking of Hunan cuisine pays more attention to the theory of original taste, the theory of yin and yang of smell, the theory of timing and the theory of palatability.