1. Shandong cuisine-salty and fresh, with thick oil and red sauce

Shandong cuisine, which originated from Qilu flavor in Shandong, is one of the four traditional cuisines in China, and it is the one with the longest history, the richest techniques, the highest difficulty and the most skillful skills in China.

classic dishes include Taishan sanmei soup, crucian carp in milk soup, roasted Erdong, Jiaodong four warm-mixed, sweet and sour tenderloin, braised prawn, Zhaoyuan steamed pill, yipin tofu, sea cucumber roasted with onion, shark's fin with three shreds, grilled four treasures in white, sweet and sour Yellow River carp, nine-turn large intestine, fried and crispy, grilled abalone with original shell, braised prawn in oil, pickled pepper fish and miso.

2, Sichuan cuisine-heavy oil, heavy salt, spicy and delicious

Sichuan cuisine is famous for its wide range of materials, changeable seasoning, diverse dishes, fresh and mellow taste, and its unique cooking methods and strong local flavor, which combine the characteristics of all parties in the southeast and northwest. Home-cooked dishes are the main ingredients, and most of them are daily flavors. Its characteristics are that the red flavor pays attention to hemp, spicy and fragrant, while the white flavor is still slightly spicy in salty and fresh.

The representative dishes are Sichuan style pork, fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife's lung slices, chili pepper diced chicken, Mapo tofu, Dongpo elbow and Dongpo pork, etc. The classic dishes are: spicy perfume fish, chestnut roast chicken, hot and sour jellyfish head, spicy chicken, bangbangbangji, pickled chicken feet, Dengying beef, liao ribs, and saliva chicken.

3. Cantonese cuisine-authentic, salty, fresh and light

Cantonese cuisine originated in Lingnan, and 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). The three flavors have their own characteristics. Guangzhou cuisine covers the Pearl River Delta, Zhaoqing, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, excellent skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the temperature and oil temperature just right.

Classic Cantonese cuisine includes: boiled chicken, boiled shrimp, A-Yi abalone, shark's fin stewed with vegetable gall, Kirin perch, abalone stewed with lobster, dry-fried beef river, old fire soup, Guangzhou Wenchang chicken, clay pot rice, Cantonese-style stuffed duck, steamed pork ribs with black bean sauce, pineapple, fried hibiscus eggs, roasted goose, roasted suckling pig, braised pigeon and honey.

4. Jiangsu cuisine-sweet and yellow wine flavor

mainly consists of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes. Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup, and keeps the original juice of the dish. Its flavor is fresh, thick but not greasy, light but not thin, crisp and boneless without losing its shape, smooth and tender without losing its flavor.

Jiangsu famous dishes include dried shredded chicken soup, raw bran stuffed with meat, anchovies, three sets of ducks, Wuxi meat bones, roasted square, crystal trotters, Yangzhou fried rice, stewed crab powder lion's head, Jinling meatballs, cabbage with white sauce, stewed chicken with yellow mud, salted duck (Jinling salted duck), shrimps with snails, roasted square with honey sauce and cherries.

5. Fujian cuisine-salty and sweet (south) and spicy (north)

Fujian cuisine is famous for cooking delicacies. On the basis of good color, flavor and shape, it is especially good at "fragrance" and "taste". It is fresh, mellow, meaty and not greasy, and it is widely used in cooking. Three characteristics of Fujian cuisine, one is good at seasoning with red grains, the other is good at making soup, and the third is good at using sweet and sour.

the specialty dishes of Fujian cuisine are "Buddha jumps over the wall", as well as Fuzhou fish balls, Dingbian paste, Zhangzhou noodles, Putian noodles, fried oysters, Shaxian mixed noodles, flat food, Satay Noodles in Xiamen, noodles paste, Minnan salty rice, Xinghua rice noodles, litchi meat, Wuliuju (Wuliuju) [1], Baixue chicken, Minsheng fruit and drunkenness.

6, Anhui cuisine-heavy oil flavor, heavy salt

Anhui cuisine is good at cooking, stewing and steaming, but less frying and stir-frying, heavy oil, heavy color and heavy fire. The first cooking method is to use local materials to win with fresh ones. Huidi is rich in delicacies, game, seafood and poultry, and the local materials make the local characteristics of the dishes stand out and ensure the freshness. The second is to make good use of the fire, and the fire work is unique. According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, high fire, medium fire and low fire are used for cooking respectively. Third, it is good at burning and stewing, and the shade is appropriate.

The classic dishes are: Yipin Pot, Knife-board Fragrance, Pickled Fresh Mandarin Fish, Tiger Skin Tofu, Bamboo Shoots, Braised Turtle with Ham, Steamed Stone Chicken (that is, Shi Wa), Myrica rubra balls, Chicken Stewed Peony, Steamed Meat with Lotus Leaf Powder, Stewed Duck with Green Snail, Zhonghe Soup and other traditional delicacies.

7, Hunan cuisine-heavy oil, heavy salt, heavy spicy, pickled preserved meat

Hunan cuisine is well-made, with a wide range of materials, varied tastes and various varieties; The color is oily and heavy, and it is practical; Pay attention to spicy, delicious and tender taste; The method of making is known as stewing, stewing, waxing, steaming and frying.

the representative dishes of Hunan cuisine include fish head with chopped pepper, stir-fried meat with pepper, Xiangxi Waipo, Jishou sour meat, beef powder, Chenzhou fish powder, Dongan chicken, goldfish playing lotus, Yongzhou blood duck, steamed bacon, sister dumplings, Ningxiang tasty snake, Yueyang ginger spicy snake and so on.

8, Zhejiang cuisine-strong sauce flavor

Zhejiang cuisine has four characteristics: exquisite selection of materials, unique cooking, attention to the original flavor and fine production. The choice of materials should be "fine, special, fresh and tender." Cooking methods are good at frying, frying, stewing, frying, steaming and burning. The taste pays attention to freshness, crispness and tenderness, and keeps the natural color and true taste of raw materials. The dishes are exquisite in form, delicate and delicate, delicate and elegant.

The main famous dishes of Zhejiang cuisine are: West Lake vinegar fish, Dongpo meat, crab soup, hometown south meat, dry fried bell, steamed meat with lotus leaf powder, West Lake water shield soup, Longjing shrimp, Hangzhou braised chicken and Tiger running vegetarian fire.

Extended information:

The eight major Chinese cuisines include: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Among them, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine were formed in the early Qing Dynasty and became the most influential local cuisine at that time, known as the "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * together constituted the "eight major cuisines" of China's traditional diet.

China people invented frying (explosion, stir-frying), roasting (braising, stewing, stewing and marinating), frying (simmering and pasting), frying (cooking), boiling (boiling, stewing and stewing), steaming and baking (salting, smoking and air drying). After being passed down from generation to generation by famous chefs, it has formed its own distinctive cuisines:

Apart from Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Huizhou cuisine [2]? In addition to the eight major cuisines, there are medicinal cuisine (the origin of Shandong cuisine), northeast cuisine (northeast), Jiangxi cuisine (Jiangxi), Beijing cuisine (Beijing), Tianjin cuisine (Tianjin), Henan cuisine (Henan), Hebei cuisine (Hebei), Chu cuisine (Hubei), local cuisine (Shanghai), Hakka cuisine and other local specialties, which represent local colors.

References: Eight Major Cuisine-Baidu Encyclopedia