It is difficult to find the origin of China cuisine, but there are eight major cuisines and some minor dishes in China:

China is a big country in catering culture. For a long time, due to the influence of geographical environment, climatic products, cultural traditions and national customs, a famous school of local flavor in a certain area has been formed, which has a certain kinship, similar flavor and high popularity, and is loved by some people. Among them, Shandong cuisine, Sichuan cuisine, Jiangsu cuisine, Hunan cuisine, Zhejiang cuisine, Fujian cuisine, Anhui cuisine and Guangdong cuisine are known as the "eight major cuisines", and together with Beijing cuisine and Hubei cuisine, they are the "top ten cuisines". This online publication focuses on the development and evolution of "Eight Chinese Cuisine" as a food culture, as well as its characteristics, superb techniques and famous representative dishes. At the same time, it also gives a brief introduction to Beijing cuisine and Hubei cuisine.

Shandong cuisine of the eight major cuisines

The formation and development of Shandong cuisine are related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the cradles of ancient Chinese culture. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and it is known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu scallion, Cangshan garlic and Laiwu ginger are well-known at home and abroad.

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous foods in the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, excellent skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Summer and autumn strive to be light, winter and spring are rich, and they are good at stir-frying, which requires mastering the temperature and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Pakistan and Shu. According to the records of Huayang National Records, Pakistan "grows five grains locally, and has six animals", and produces fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and the four generations are ripe, and there is no ambiguity." At that time, the condiments in Pakistan and Shu had brine, rock salt, Sichuan pepper and "Yangpu Ginger". Among the cultural relics unearthed in the cemetery during the Warring States period, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between the unification of Qin Shihuang and the separation of the three countries.

Hunan cuisine, that is, Hunan cuisine, is developed from local cuisines such as Xiangjiang River Basin, Dongting Lake area and mountainous areas in western Hunan. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. Its production is fine, the materials are extensive, and there are many varieties. Its characteristics are rich in oil, strong in color and practical. Pay attention to crispy, hot and sour, soft and tender taste. Xiangxi cuisine is good at being fragrant, sour and spicy, and has a strong mountain flavor. Hunan cuisine has a long history. As early as the Han Dynasty, it has formed a cuisine, and its cooking skills have reached a fairly high level.

Fujian cuisine has always been famous for its meticulous selection of ingredients, rigorous knife work, stress on cooking, soup mixing and seasoning, and winning by taste. Its cooking skills have four distinct characteristics. First, it uses meticulous slicing, cutting and cutting to make raw materials with different textures taste thoroughly. Therefore, the knife maker of Fujian cuisine has the reputation of "cutting flowers like plums, shredding them like hair, and making them as thin as paper". For example, in the cold dish "Radish sting", the thin jellyfish skin is cut into 2 ~ 3 pieces each, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and served with seasoning.

Zhejiang cuisine, represented by Hangzhou, Ningbo and Shaoxing, became famous earlier. Zhejiang cuisine has a long history. People in the capital opened restaurants in the south, using northern cooking methods to make the rich raw materials in the south delicious, and "cooking in the south and cooking in the north" became a major feature of Zhejiang cuisine. For example, in the past, the taste of southerners was not sweet, but after northerners went south, it affected the taste of southerners, and sugar was also put in the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material.

Jiangsu cuisine is the local flavor of Jiangsu. Jiangsu is a place where famous chefs gather. The first professional chef named after Chinese classics and the first city named after the chef's surname are here. Making pheasant soup for Emperor Yao, it was named Da Peng Guo, which is today's Xuzhou, hence the name Peng Keng, also known as Peng Zu. In the Xia and Yu dynasties, "Huai Yi Gong Yu" and Huai Bai Yu were all tributes until the Ming and Qing Dynasties. "The person with beautiful dishes has the beauty of the region", and the leek flower, a beautiful vegetable in Taihu Lake in Shang Tang's time, has become an elegant hall. In the Spring and Autumn Period, Yi Ya of Qi once taught in Xuzhou, and his creation of "mutton with fish belly hidden" has been passed down through the ages, which is the origin of the word "fresh" ...

The main representative of Huizhou cuisine is Huizhou in southern Anhui, which originated in Shexian County at the foot of Huangshan Mountain, that is, Huizhou in ancient times. Later, Tunxi Town on Xin 'an River became the distribution center of famous teas such as "Qihong" and "Tunlu" and local products such as Huimo and Sheyan, and the catering industry was developed. The focus of Huizhou cuisine gradually shifted to Tunxi, where it was further developed. Song Gaozong once asked Wang Zao, who was a bachelor, and Wang Zao cited Mei Shengyu's poems to answer "Oxtail Beaver in Snow, Horseshoe Turtle in Sand". Cowtail civet is civet, also known as white forehead. Huizhou cuisine is good at cooking, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.

There are reasons why the eight major cuisines are not "Beijing Cuisine"

China cuisine is known as four major flavors and eight major cuisines. The four flavors are: Shandong, Sichuan, Guangdong and Huaiyang. The eight major cuisines generally refer to Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, anhui cuisine, Guangdong cuisine and Fujian cuisine. There is no Beijing food among them. The main reason lies in the complexity and diversity of Beijing cuisine, its inclusive flavor and numerous famous dishes, which are difficult to classify. In the past, in Beijing's catering industry, Shandong Pavilion was the largest. At that time, there were so-called top ten halls, namely, Qingfengtang and Juxiantang. Eight big houses refer to the house names of Tongheju and Casserole House; Eight buildings refer to the building names of Dongxing Building, Zhimei Building and Taifeng Building; There are also Eight Da Chun, which refers to the spring brands such as Qinglinchun. Most of these restaurants are Shandong-style.

"Hubei cuisine" travels around with fish.

Relying on Hubei's unique freshwater fishery resources, Hubei cuisine has become a "dark horse" in the catering industry in China with its growing reputation and increasing market share. The 5th National Cooking Technology Competition and Wuhan Food Culture Festival held a press conference. According to reports, the market share of "Hubei cuisine" in the catering industry in Hubei only accounts for 6%. At that time, many Hubei people did not like to eat "Hubei cuisine". Since then, Hubei has begun to implement the plan to revitalize Hubei cuisine: first, evaluate 1 Hubei cuisine masters, improve the popularity of famous chefs, and encourage them to run their own hotels, or be technical consultants of famous hotels, or take apprentices to spread their skills; The second is to select 1 famous flavor shops in the province to attract foreign customers; The third is to select 1 famous "Hubei cuisine" and standardize its technological operation process.

at your service.