China’s eight major cuisines\x0d\\x0d\ Our country’s cuisine refers to a set of cuisines that have evolved over a long period of time in a certain area due to differences in climate, geography, history, products and food customs. It has its own system of cooking techniques and flavors and is recognized as a local dish across the country. \x0d\The four major cuisines of Shandong, Sichuan, Guangdong, and Huaiyang have an earlier history. Later, local cuisines such as Zhejiang, Fujian, Hunan, and Anhui gradually became famous, forming the eight major cuisines of our country. \x0d\(1) Shandong cuisine \x0d\Shandong cuisine is Shandong style cuisine, which consists of Jinan, Jiaodong and Kongfu dishes. Jinan cuisine places special emphasis on soup. There are strict regulations on the use and preparation of clear soup and milk soup. The dishes are famous for their freshness, crispness and tenderness. Jiaodong cuisine originated from Fushan, Yantai and Qingdao. It is famous for cooking seafood. The taste is mainly fresh and tender, with an emphasis on lightness and color. Confucian cuisine is a concrete manifestation of "you never tire of fine food and fine food". Its exquisite and wide range of ingredients and sumptuous banquets are comparable to those of the imperial meals in the past dynasties. Shandong cuisine is highly seasoned, pure and mellow, with few complex synthetic flavors. Each dish is flavored and strives to reflect the original taste of the ingredients. Another feature is that there are many kinds of pasta. Wheat, corn, sweet potato, soybean, sorghum, and millet can all be made into pasta with different flavors and become famous dishes at banquets. Famous Shandong flavor dishes include: fried mountain scorpion, Texas boneless braised chicken, raw-shell braised abalone, nine-turn large intestine, sweet and sour Yellow River carp, etc. \x0d\ (2) Sichuan cuisine \x0d\The flavor of Sichuan cuisine includes the characteristics of Chengdu, Chongqing, Leshan, Zigong and other local dishes. The main feature is the variety of flavors and subtle changes. Chili pepper, pepper, Sichuan peppercorns, bean paste, etc. are the main condiments. Different ratios create spicy, sour, peppery, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange flavor, etc. The taste is all thick and mellow, with the special flavor of "one dish, one style" and "hundred dishes and hundreds of flavours", and all kinds of dishes are very popular. Among the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, strange-flavored chicken, kung pao chicken, steamed beef with rice flour, mapo tofu, tripe hot pot, stir-fried shredded beef, couple Fei slices, Dengying beef, Badan noodles, Lai glutinous rice balls, Long Chao Shou, etc. \x0d\(3) Cantonese cuisine\x0d\ Cantonese cuisine is Cantonese cuisine, which is developed from the special dishes of Guangzhou, Chaozhou and Dongjiang. It is a cuisine that started late, but it has a great influence, not only in Hong Kong and Macau, but also in other countries around the world. Most of the Chinese restaurants here focus on Cantonese cuisine. Cantonese cuisine pays attention to absorbing the strengths of various cuisines and forms a variety of cooking styles. It is a cuisine with its own unique flavor. Guangzhou cuisine is light but not bland, fresh but not vulgar, with well-chosen ingredients and diverse varieties. It is also compatible with many Western cuisine recipes and pays attention to the momentum and grade of the dishes. Chaozhou belongs to the land of Fujian in ancient times, so Chaozhou cuisine combines the flavors of Fujian and Guangdong. It is famous for cooking marine dishes and sweets, with a clear and mellow taste, among which soups are the most distinctive. Dongjiang cuisine is also called Hakka cuisine. The Hakkas are the Han people from the Central Plains who migrated south and live in the Dongjiang mountainous area. Their dishes are rich in local flavor and are famous for stir-frying, deep-frying, cooking and stewing. Cantonese cuisine is generally characterized by a wide selection of novel and fresh ingredients. The dishes are light in taste and rich in taste. They pay attention to light but not bland, tender but not raw, oily but not greasy, and have the "five flavors" (fragrant, loose, soft). , fat, thick), "six flavors" (sour, sweet, bitter, spicy, salty, fresh). Seasonality is strong, summer and autumn are lighter, winter and spring are richer, and many dishes have unique flavors. \x0d\The famous dishes include: chicken stewed with snake, dragon and tiger fight, roasted suckling pig, Dongjiang salted chicken, boiled shrimp, roast goose, beef in oyster sauce, Cantonese moon cakes, Shahe noodles, Tingzai porridge, etc. \x0d\(4) Huaiyang Cuisine\x0d\ Huaiyang cuisine is a famous cuisine in the middle and lower reaches of the Yangtze River in China. It covers a wide area, including today's Jiangsu, Zhejiang, Anhui, Shanghai, and parts of Jiangxi and Henan. It has The reputation of "the most delicious food in the Southeast" and "the most beautiful in the world" has spread far and wide at home and abroad. \x0d\ Since Zhejiang cuisine and Anhui cuisine later became one of the eight major cuisines with their distinctive characteristics, Huaiyang cuisine merged in Jiangsu. At the same time, the cooking industry used to refer to Jiangsu cuisine as Jiangsu cuisine to which Huaiyang cuisine belongs. In this way, Huaiyang cuisine The menu is centered on Yangzhou and Huai'an, with the Grand Canal as the main theme, extending to Zhenjiang in the south, Hongze Lake and Huaihe River in the north, and local flavor dishes in coastal areas in the east. Huaiyang cuisine is rigorous in selecting ingredients, paying attention to freshness, outstanding main ingredients, and fine knife skills. It is good at stewing, stewing, roasting, and roasting. It pays attention to soup preparation, pays attention to the original flavor, and is good at modeling. The carvings of melons and fruits are lifelike. The taste is moderately salty, suitable for both north and south, and can be used to cook "whole eel banquet". Huaiyang is fine, with beautiful appearance, various flavors, exquisite production, fresh and delicious taste, and the four seasons are different. \x0d\ Representative dishes include: braised lion head, braised silver carp head, grilled whole pig head, steamed crucian carp, crystal hoof, three sets of duck, soft pocket eel, braised tiger tail, fried butterfly slices, winter melon cup, tripe Steamed buns, jade siomai, crab roe soup dumplings, thousand-layer oil cake, etc. \x0d\In addition to the Huaiyang cuisine mentioned above, Jiangsu cuisine also includes local cuisines such as Nanjing cuisine, Suxi cuisine and Xuzhou cuisine. Nanjing cuisine is good at stewing, stewing, forking and roasting. Special attention is paid to the seven tastes and seven flavors: sour, sweet, bitter, spicy, salty, fragrant and smelly; fresh, rotten, crispy, tender, crispy, thick and fat. Nanjing cuisine is famous for its excellent duck cuisine, and is known as "Jinling duck cuisine is the best in the world". Su Xi cuisine is good at stewing, braising, simmering and roasting. It pays attention to maintaining the original flavor, fine colors, seasonal freshness, moderate sweetness and salty, crispy and delicious, fresh and plump. In recent years, the "Wuxi Qianlong Jiangnan Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Banquet" and Taihu Boat Cuisine have been cooked.

The flavor of Xuzhou cuisine belongs to Shandong cuisine in history. With the changes of the times, its cuisine has become somewhere between the two major cuisines of Su and Shandong. The taste is moderately fresh and salty. It is customary to respect the five pungent and five flavors. It is light but not light, thick but not turbid. . No matter what ingredients are used in its dishes, attention should be paid to the "diet therapy and food tonic" effects. In addition, Xuzhou cuisine mostly uses crab and dog meat, especially the whole dog meal is very famous. \x0d\ Jiangsu famous dishes include: salted duck gizzards, stewed su core, stewed raw knockout, fried raw turtle, clove spareribs, braised chicken, Jinling scallops, hibiscus crucian carp, chrysanthemum herring, chrysanthemum leaf jade plate, Jinling salted duck, Grilled duck, grilled mandarin fish (the above are famous Nanjing dishes); squirrel mandarin fish, Biluo shrimp, jade shrimp bucket, snowflake crab bucket, crab meat fish lips, butterfly sea cucumber, clear soup shark fin, fried whitebait, dyed creek crispy eel , mirror box tofu, Wuxi meat bones, Changshu beggar's chicken, Changzhou braised pork (the above are Su Xi dishes); Farewell My Concubine, Peigong dog meat, Pengcheng fish balls, lotus iron bird, fish skin in milk soup, crab roe fish belly, phoenix Tailed prawns, stir-fried black flower, braised Jiaji fish, braised Shaguang fish (the above are Xuzhou dishes); Tianmu Lake casserole fish head, Huaian soft bag, golden webbed fairy skirt. Jiangsu dim sum is rich in characteristics, such as Qinhuai snacks, Suzhou cake dumplings, and soup dumplings, all of which are famous. \x0d\(5) Fujian Cuisine \x0d\Fujian cuisine is a cuisine based on the local flavor dishes of Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is fresh and light, leaning towards sweet and sour. It pays particular attention to soup preparation. Another feature is that it is good at using brown sugar as an ingredient, which has the functions of preventing deterioration, removing fishy smell, increasing aroma, fresh flavor and color. Southern Fujian cuisine, represented by Xiamen, also has the characteristics of freshness and lightness. It pays attention to condiments and specializes in the use of chili sauce, salsa sauce, mustard sauce and other seasonings. Western Fujian is located at the junction of the three provinces of Guangdong, Fujian and Jiangxi. Hakka cuisine is the mainstay, mostly using exotic flavors unique to mountainous areas as raw materials, and has a strong mountainous flavor. Fujian cuisine is characterized by deep-fried, braised, stewed, stir-fried, stewed and steamed. It is especially good at cooking seafood, with exquisite knife skills and interesting taste. Most of them are soups, which are fresh, fragrant, rotten, light and slightly sweet, sour and spicy. Unique flavor. Fujian snacks and snacks have another merit. They are made from various seafood from coastal shoals and seasoned with special flavors. They are delicious. \x0d\The most famous flavor dishes are: Buddha Jumps Over the Wall, Braised Sea Mussels in Chicken Soup, Sliced ??Conch Slices, Braised Duck Nuggets, Seven Star Fish Balls, Drunken Chicken, Pan-fried Eel, Half Moon Shenjiang, Yanskin Wontons, Fuzhou Line Noodles, oyster omelette, etc. \x0d\ (6) Zhejiang Cuisine \x0d\ Zhejiang cuisine has a long history, and its flavors include dishes from Hangzhou, Ningbo and Shaoxing. Hangzhou cuisine attaches great importance to fresh, live and tender raw materials, mainly fish, shrimp and seasonal vegetables. It pays attention to knife skills, fresh taste and highlights the original taste. Ningbo cuisine combines salty and fresh food, and is famous for cooking seafood, which emphasizes freshness, tenderness, softness and smoothness, emphasizing original flavor and deliciousness. Shaoxing cuisine specializes in cooking fresh river poultry. The dishes emphasize the fragrant and chewy texture in the mouth, and the soup is rich in flavor and rich in rural flavor. \x0d\Zhejiang cuisine has the characteristics of bright colors, delicious and tender taste, crisp, soft and refreshing, small and exquisite dishes, handsome and beautiful. It is famous for stewing, frying, stewing and steaming, and emphasizes its original flavor. There are many varieties of dumplings, cakes, soups and noodles in Zhejiang dim sum with good taste. \x0d\Famous dishes include: Longjing shrimp, West Lake water shield soup, fried shrimp eel back, West Lake vinegar fish, fried ring bell, crab grab, fresh eel, pickle soup yellow croaker, rock sugar turtle, oyster eggs, honey sauce Lotus root, Jiaxing rice dumplings, Ningbo glutinous rice balls, Huzhou Qianzhang steamed buns, etc. \x0d\ (7) Hunan Cuisine \x0d\ Hunan cuisine includes dishes from three regions: the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan. The Xiangjiang River Basin, centered on the Yangtze River, Hengyang and Xiangtan, is the main representative of Hunan cuisine. It is characterized by its heavy oil, rich color, emphasis on affordability, and emphasis on freshness, sourness, hotness, softness and tenderness. It is especially famous for its stewed vegetables and preserved vegetables. The dishes in the Dongting Lake area are famous for cooking river fresh food, poultry and livestock. They are characterized by large amounts of oil, thick oil, salty, spicy, fragrant and soft. They are famous for stews and roasted dishes. Xiangxi cuisine is good at making wild game, smoked bacon, various cured meats, and chicken. The taste focuses on salty, sour, and spicy flavors, with a strong mountain flavor. The biggest features of Hunan cuisine are spicy and spicy. \x0d\Famous dishes include: Dong'an Chicken, Steamed Cured Meat, Zuan Shark's Fin, Rock Sugar Xianglian, Red Pepper Cured Beef, Hairy Beef Baiye, Fire Palace Stinky Tofu, Jishou Sour Pork, Egg Replacement, etc. \x0d\(8) Anhui cuisine \x0d\The flavor of Anhui cuisine includes the characteristics of dishes in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine includes Huangshan, Shexian (ancient Huizhou), Tunxi and other places. It pays attention to fire skills and is good at cooking game. It is large in quantity and heavy in oil. It is simple and affordable and maintains its original flavor. Many dishes are stewed with charcoal over low heat. Simmered, the soup is clear and mellow, and the aroma is overflowing when served in the original pot. Although there are not many aquatic products in southern Anhui, the pickled "stinky mandarin fish" is very famous. The cuisine along the Yangtze River is represented by Wuhu and Anqing areas, and later spread to the Hefei area. It specializes in cooking river fresh food and livestock. It pays attention to knife skills, pays attention to color and shape, and makes good use of sugar for seasoning. It is especially unique in smoked dishes. The cuisine along the Huaihe River is represented by Bengbu, Suxian, Fuyang and other places. The dishes are salty and spicy, and the soup is rich in color and heavy in taste. Coriander is also commonly used for color matching and seasoning. Famous flavor dishes include: Wuwei smoked duck, Maofeng smoked anchovy, Fuliji roasted chicken, square cured fish, stewed chicken with stone fungus, cloud meat, mung bean pancakes, butterfly noodles, etc.