China has Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Fujian cuisine, Huaiyang cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine, which are known as the "eight major cuisines".

1, Sichuan cuisine

Sichuan cuisine pays attention to color, fragrance, taste and shape, and works hard on the word "taste", which is famous for its variety, breadth and thickness. The composition of Sichuan cuisine tastes mainly includes seven flavors: hemp, spicy, salty, sweet, sour, bitter and fragrant. There are dozens of complex flavors with unique colors, such as spicy, hot and sour, red oil, white oil, etc., and it has the reputation of "one dish, one grid, and hundreds of dishes".

The representative dishes of Sichuan cuisine are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, exotic chicken, kung pao chicken, steamed beef with flour, Mapo tofu, beef chafing dish with hairy belly, shredded beef with dried fans, husband and wife's lung slices, Dengying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on.

2. Shandong cuisine

Shandong cuisine can be divided into Jinan cuisine, Jiaodong cuisine, Confucius cuisine and other regional cuisines. Taking jinan cuisine as a typical example, there are more than 51 cooking methods, such as frying, stewing, steaming, boiling, smoking and mixing, and dipping in sauce.

3. Cantonese cuisine

Cantonese cuisine is called Cantonese cuisine for short. It consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), and the three flavors have their own characteristics.

4. Fujian cuisine

Fujian cuisine, commonly known as Fujian cuisine, is one of the eight famous cuisines in China, represented by Fuzhou cuisine, and is known for its exquisite cooking, beautiful color and fresh seasoning.

Fujian cuisine is mainly seafood, and its taste is salty, sweet, sour, spicy and fragrant. Salty condiments include shrimp sauce, shrimp oil and soy sauce. Sweet ones include brown sugar, rock sugar, etc. The sour ones are white vinegar, Joe and so on; Spicy peppers, mustard, etc. There are brown sugar, spiced powder, star anise, cinnamon and so on.

5. Huaiyang Cuisine

Famous chefs in Jiangsu have created traditional cuisine with Huaiyang cuisine style, while Suzhou, which enjoys the reputation of "paradise", Huai 'an, the capital of canals, and Yangzhou, which is lamented by historians as "rich in the world", are the cradles of famous chefs' delicacies. Huaiyang cuisine is a combination of these three flavors.

Huaiyang cuisine has the following characteristics: first, it is rigorous in material selection and meticulous in production; Second, he is good at cooking methods such as stewing, stewing, simmering, steaming, burning and frying; Third, the taste is fresh, salty and sweet, thick but not greasy, light but not thin; Fourth, pay attention to adjusting soup and keeping the original juice.

6. Zhejiang cuisine

Zhejiang cuisine, referred to as Zhejiang cuisine, is a local flavor cuisine in Zhejiang.

Zhejiang is the land of fish and rice in the south of the Yangtze River. Zhejiang cuisine has the following characteristics: First, it has extensive materials and strict compatibility. The main ingredients pay attention to seasons and varieties, ingredients and seasonings; Second, the knife work is fine; The third is seasoning with heat, which is the most important and moderate; Fourth, it is fresh, tender and refreshing, with both taste and taste; Fifth, there are four Zhejiang cuisines, each with its own charm.

7. Hunan cuisine

Hunan cuisine, also known as Hunan cuisine, is called the land of fish and rice because of its rich people.

Hunan cuisine is mainly smooth and fat, and peppers are often eaten as the main course, which is not only salty in the north, but also sweet in the south. Hunan cuisine pays special attention to the taste of raw materials, with various techniques, such as burning, frying, steaming and smoking.

8. Huizhou cuisine

Huizhou cuisine, namely Huizhou cuisine? , not anhui cuisine. Due to the event of changing the name of Huizhou, which deviated from people's hearts, Huizhou was renamed Huangshan City, and there was no administrative division of Huizhou as a prefecture-level city. People with ulterior motives and social organizations beautified themselves under the guise of Huizhou and wanted to flood the word "emblem". The emblem of "Anhui" comes from "Huizhou", and the abbreviation of Anhui is Anhui, not Anhui (emblem is the abbreviation of Huizhou). If anhui cuisine cuisine exists in the future, it should also be called Anhui cuisine.

In those days, braise in soy sauce was a big category, and the "red" of braise in soy sauce was reflected in the color of sugar. Strict requirements for fire work. Cooking oil is self-planted and self-squeezed rapeseed oil, and a lot of wood is used as fuel: there are warm stewing with charcoal fire, urgent burning with firewood and slow burning with tree blocks, which is more exquisite. Traditional heavy oil, heavy color and heavy fire work have special conditions in Huizhou.

extended information

Chinese cuisines have formed different local flavors due to the differences in geography, climate, customs and specialties. As far as the traditional dietary characteristics are concerned, there are currently four major cuisines and eight major cuisines, and the classification of cuisines is still increasing. However, on the whole, Chinese cuisines can be roughly divided into four major cuisines: Sichuan, Guangdong, Jiangsu and Shandong. Judging from the naming of cuisines, although it is named after province, its influence far exceeds the boundaries of province.

the origin of cuisines can be traced back to a long time, because the characteristics of dishes are based on the natural conditions of products.

Zhang Hua's "Natural History. Five People" in the Jin Dynasty makes it clear: "People in the southeast eat aquatic products, while people in the northwest eat land animals." "Those who eat aquatic products, turtles, clams, snails and clams think that delicacies are not aware of their fishy smell; For those who eat land animals, raccoons, rabbits, rats and finches think it's rare, but they don't think it's delicious. " "Those who have mountains gather and those who have water fish". In other words, "relying on mountains to eat mountains, relying on the sea to eat the sea." This is the main condition for the formation of cuisines. It is precisely "today's four seas and Kyushu are separated by special mountains and rivers; There is a difference in diet in the land. " (Qi Cheng)

Based on the products, the difference in taste is an important factor in the development of cuisines. "National Customs" said: "The habits of food vary from place to place. The south likes fat and fresh, and the north likes raw chewing (onions and garlic), each of which is suitable and cannot be strong." This kind of eating hobby has become a habit that people can't move.

"Diet is like a dialect, and it is different everywhere. As long as the taste is right, the taste is wrong, and as a person's temperament is not harmonious, he will live in different days. " Only in the past hundred years, with the development of transportation, economic development and scientific civilization, the distance between regions has been shortened, and the products are no longer the only basis of their cuisines, but this kind of food custom inherited for thousands of years is still not easy to change.

in addition to the above factors, the difference of cooking methods is also one of the important conditions that cannot be ignored in the formation of cuisines. Yuan Mei, a food connoisseur and critic in the Qing Dynasty, wrote two completely different cooking methods in the north and south, making pork tripe: "Stir-fry in oil, it is better to be extremely crisp, which is a northerner's method;" Nanren white water and wine simmer two columns of incense, which is extremely bad. " It can be seen that before Yuan Mei, cooking had formed different characteristics of other cuisines.

Qian Yong said more specifically in "Talking in the Garden. Governing the Country": "The same dish is also different in taste. For example, northerners are addicted to thick, while southerners are addicted to light; People in the north are rich in food, and most of the food is beautiful, while people in the south are beautiful in food and fruit. Each has its own beauty, and it is quite self-satisfied. "

Baidu Encyclopedia-China Cuisine