China is a country with a big catering culture. For a long time, due to the influence of geographical environment, climate products, cultural traditions, ethnic customs and other factors in a certain area, there has been a certain kinship and inheritance relationship, the dishes have similar flavors and are relatively well-known. It is a famous school of local flavor that is popular among some people and is called cuisine. Among them, Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine are known as the "eight major cuisines".

Cantonese cuisine, referred to as Cantonese cuisine, is one of the eight famous cuisines in China. It consists of three local dishes: Guangzhou, Chaozhou and Dongjiang Hakka cuisine. And the local dishes of each branch 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, fresh color 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, instant cooking, instant cooking, and impromptu cooking are unique and taste fresh and hot; third, summer and autumn cuisine It has a light, strong winter and spring fragrance 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 using fruits and vegetables as raw materials, making them into fine stir-fries and processing them in various ways. It can be divided into stir-frying, cooking, deep-frying, stewing, stewing, roasting, roasting, braising, smoking, simmering, soaking, rolling, and mixing. The knife skills are exquisite, and the soup cooking skills are especially advanced. Among them, stewing, braising, and soaking in soup are the most popular. feature.

Dongjiang cuisine, also known as Hakka cuisine, mainly uses meat, with original flavor, and emphasizes crispness, softness, fragrance and richness. Paying attention to fire skills, it is famous for stewing, roasting, pot-baking, and baking, especially casserole dishes. The cooking method still retains some ingenious cooking techniques and has the style of the ancient Central Plains.

Sichuan cuisine, referred to as Sichuan cuisine, is one of the eight famous cuisines in China. It has a long history, unique flavor and is well-known at home and abroad.

With the development of production and economic prosperity, Sichuan cuisine has absorbed the strengths of northern and southern cuisines and the advantages of official and merchant banquet dishes on the original basis, forming a combination of northern cuisine, Sichuan cooking, and southern cuisine. It enjoys the reputation of "eat in China and taste in Sichuan".

Sichuan cuisine pays attention to color, aroma, taste and shape, and pays great attention to the word "flavor". It is famous for its rich, broad and thick flavors. The taste of Sichuan cuisine mainly includes 7 flavors: "numbing, spicy, salty, sweet, sour, bitter, and fragrant". With clever combination and flexibility, dozens of various flavors such as spicy, sour, red oil, and white oil can be created. The unique complex flavor, many different flavors, and wonderful preparation are the first among Chinese and foreign dishes, thus winning the reputation of "one dish, one style, one hundred dishes, one hundred flavors".

In terms of cooking methods, Sichuan cuisine is good at mastering and applying them flexibly according to the raw materials, climate and the requirements of the eaters. Among the 38 kinds of Sichuan cuisine cooking methods, there are still more than 30 popular methods such as stir-frying, pan-frying, deep-frying, roasting, pickling, braising, stir-frying and soaking. Among the cooking methods, it is especially famous for small frying, stir-frying, dry roasting and dry stir-frying. Sichuan cuisine is as famous as Sichuan's scenic spots and famous all over the world.

Shandong cuisine, referred to as Shandong cuisine, is one of the eight famous cuisines in China and a representative of the culinary culture of the Yellow River Basin.

Shandong cuisine can be divided into Jinan cuisine, Jiaodong cuisine, Confucius cuisine and other regional cuisines. Jinan cuisine is a typical example, including stir-frying, braised, steamed and grilled, boiled and smoked. There are more than 50 cooking methods, such as marinating in soy sauce.

Jinan 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. Jiaodong flavor is also called Fushan flavor, including local flavor dishes along the Jiaodong coast such as Yantai and Qingdao. This dish specializes in seafood, is good at cooking seafood, and has delicacies and delicacies. The dishes are rich in seafood and use less condiments to enhance the flavor. In addition, Jiaodong cuisine is unique in the preparation of colorful cold dishes and the cooking of colorful hot dishes. Confucius cuisine is made with fine workmanship and comprehensive cooking techniques, especially roasting, stir-frying, simmering, deep-frying and grilling, and the production process is complicated. Dishes cooked with techniques such as simmering, stir-frying, and grilling often require three or four procedures to be completed. "Good food is not as good as beautiful utensils." The Confucius Mansion has always paid great attention to the utensils, and the tableware of high quality such as silver and copper is available. In addition, the naming of Confucius cuisine is also very particular and has profound meaning.

Jiangsu cuisine, referred to as Jiangsu cuisine, is represented by Suzhou and Yangzhou cuisine and is one of the eight famous cuisines in China.

Famous chefs of all ages in Jiangsu have created Jiangsu-style traditional delicacies. In ancient times, Nanjing was known as the "Imperial Continent", Suzhou was known as "Paradise", and Suzhou was praised by historians as "the richest in the world". Yangzhou is the cradle of famous chefs and gourmet cuisine. Jiangsu cuisine is a combination of these three flavors.

To sum up, Jiangsu cuisine has the following characteristics: First, it is rigorous in selecting ingredients, fine in production, cooking according to materials, and preparing dishes on time; second, it is good at stewing, stewing, simmering, stewing, steaming, and roasting. , stir-fry and other cooking methods, and is good at simmering in mud and grilling; third, the taste is fresh, salty and sweet, thick but not greasy, light but not thin; fourth, pay attention to adjusting the soup to maintain the original juice. Among them, Nanjing's knife skills are exquisite, its fire skills are proficient, and its dishes are full-flavored and have the beauty of all directions, adapting to the tastes of all directions, especially fresh, crispy and tender; Suzhou cuisine has a sweeter taste, and is famous for cooking vegetables from all seasons and fresh fruits from rivers and lakes; Yangzhou cuisine Historically known as Huaiyang flavor, it has fine knife skills, subtle heat, fresh color, unique shape, highlights the main ingredients, emphasizes the original flavor, is light and delicious, adapts to a wide range of noodles, and is especially famous for being good at making soup.

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

Zhejiang is the land of plenty in the south of the Yangtze River. Zhejiang cuisine has developed into modern times. It has produced exquisite products one after another, become more and more perfect day by day, and has become a unified cuisine of its own. It has the reputation of "having three thousand kinds of delicacies and delicious snacks".

To sum up, 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 four branches of Zhejiang cuisine, each with its own charm.

Zhejiang cuisine mainly consists of the four local flavor dishes of Hangzhou, Ningbo, Shaoxing and Wenzhou, which work hand in hand to keep pace with each other. Hangzhou is known as "Paradise". Hangzhou cuisine is exquisitely made, delicate and beautiful, and is good at cooking techniques such as stir-frying, stir-frying, braising, and deep-frying. It is fresh, tender, delicate, and mellow. Local chefs in Ningbo are particularly good at preparing seafood. They are famous for their techniques of stewing, roasting and steaming. The taste is fresh and salty and moderate. The dishes are fresh and smooth, paying attention to the original taste. The use of dried fish products to prepare dishes is more unique. Shaoxing dishes are crispy and glutinous, and the soup is rich and mellow, full of the simple style of the ancient water town. Wenzhou cuisine is also called "Ou cuisine". Ou cuisine is mainly based on seafood dishes. The taste is fresh, light but not thin. The cooking pays attention to "two light and one heavy", that is, light oil, light gravy, and heavy knife skills

< p>Fujian cuisine is commonly known as Fujian cuisine, represented by Fuzhou cuisine, which is famous for its delicate preparation, beautiful colors and fresh seasoning.

Fujian cuisine is mainly seafood, with salty, sweet, sour and spicy flavors. Salty condiments include shrimp paste, shrimp oil, soy sauce, etc.; sour condiments include white vinegar, Qiaotou, etc.; Sweet ones include brown sugar, rock sugar, etc.; spicy ones include pepper, mustard, etc.; fragrant ones include brown sugar, allspice, star anise, cinnamon, etc. Fujian cuisine is particularly particular about the preparation of clear soup, and generally uses fried chicken, ham, and hoof as ingredients. The method is to boil the fried chicken, ham, hoof, etc. over a low heat to make a soup and filter it; chop the raw chicken bones into pieces, mix with water and salt, put them into the soup, and continue to cook them over a low heat. Stir well (also known as soup), and then filter it again, and it becomes a clear and delicious clear soup, which can be used to prepare dishes, which is helpful for the color, aroma and taste.

Fujian cuisine also includes frying, deep-frying, stoneware (such as boiling), roasting, stewing, mixing, stewing, braising, grilling, stewing, simmering, simmering, stir-frying, smoking, stewing, pickling, Among them, the most distinctive one is Zao, which can be divided into boiling Zao, boiling Zao, exploding Zao and fried Zao.

Hunan cuisine is also called Hunan cuisine. Because Hunan has abundant people and abundant resources, it has always been known as the land of plenty.

Hunan cuisine is mainly plump and fat, and peppers are often eaten as the main dish. It not only has the saltiness of the north, but also the sweetness of the south, as well as the spicy and sour local characteristics. Its characteristics are fragrant, tender, clear and crispy, and the ingredients used are based on the principle of fresh, cheap and good quality.

Hunan cuisine pays special attention to the flavor of the raw materials and uses various techniques, including roasting, stir-frying, steaming, and smoking. It is especially famous for "steamed" dishes. The most exquisite thing is simmering, the original flavor. Moreover, the knife skills are exquisite, the shape and taste are both beautiful, and the dishes are varied and endlessly varied.

The special ingredients of Hunan cuisine include tempeh, camellia oil, chili oil, hot sauce, pepper, fennel, cinnamon, etc., which add a lot of color to Hunan cuisine.

Hunan cuisine is famous for its spiciness. Particularly worth mentioning are Hunan peppers. Hunan people are very fond of chili peppers and put chili peppers in almost everything they eat. Hunan peppers are also very spicy.

Hui cuisine is the abbreviation of Anhui cuisine, also called Wan cuisine, and is one of the eight major cuisines in China.

Anhui flavor mainly consists of dishes from Wannan, along the Yangtze River and along the Huaihe River, among which Wannan cuisine is the representative. Wannan cuisine originated from the ancient Weizhou Prefecture, which is now the world-famous tourist resort of She County at the foot of Huangshan Mountain; the cuisine along the Yangtze River refers to the local cuisine in Hefei, Wuhu, and Anqing; while the cuisine along the Huaihe River is composed of local flavors such as Bengbu, Suxian, and Fuyang. . The three Anhui cuisines each have their own merits and are rich and colorful. But to sum up, it mainly has four basic characteristics:

First, it uses local materials to win with freshness. Huizhou is rich in mountain delicacies, game, river and poultry. Local materials are used to highlight the local characteristics of the dishes and ensure freshness. The second is to make good use of fire and have unique fire skills. According to the texture characteristics of different raw materials and the flavor requirements of the finished dishes, high, medium and low heat are used for cooking. Third, he is good at cooking and stewing, with suitable thickness. In addition to various techniques such as stir-frying, stir-frying, stewing, deep-frying, stewing, boiling, roasting and stewing, it is especially famous for roasting, stewing, smoking and steaming dishes. The fourth is to pay attention to nature and nourish the body with food. Anhui cuisine inherits the tradition of the same origin of medicine and food in the motherland, and pays attention to food supplements, which is a major feature of Anhui cuisine.

There are no dishes from Beijing or Hubei. The main reason is that the varieties of Beijing cuisine are complex and diverse, embracing flavors from all directions, and there are many famous dishes that are difficult to classify. In the past, Shandong restaurants were the most popular in Beijing’s catering industry. At that time, there were the so-called Shidatang, which refers to Qingfengtang, Juxiantang, etc.; Badaju, which refers to Tongheju, Shaguoju, etc.; and Eight Buildings, which refers to Dongxing Tower, Zhimei Tower, etc. There are also restaurant names such as Qing Linchun Restaurant and Bada Chun Restaurant. Most of these restaurants are Shandong style. And "E cuisine" relies on Hubei's unique freshwater fishery resources to become increasingly famous in the national catering industry. , its market share continues to increase, and it has become a "dark horse" in China's catering industry.