NO:1 Shandong cuisine among the eight major cuisines The first of the eight major cuisines is Shandong cuisine.

The formation and development of Shandong cuisine are related to the cultural history, geographical environment, economic conditions and customs of Shandong area.

Shandong is one of the birthplaces of ancient culture in my country.

Located in the lower reaches of the Yellow River with a mild climate, the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea.

The territory is crisscrossed by mountains and rivers, criss-crossed by rivers and lakes, thousands of miles of fertile wilderness, rich in products, convenient transportation and developed culture.

Its grain output ranks third in the country; its vegetables have a wide variety and are of high quality. It is known as one of the "three largest vegetable gardens in the world".

For example, Jiaozhou Chinese cabbage, Zhangqiu green onions, Cangshan garlic, and Laiwu ginger are all famous at home and abroad.

NO:2 Cantonese cuisine among the eight major cuisines. Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine.

Guangzhou cuisine includes famous foods from the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other places.

It has the widest area, uses a variety of ingredients, carefully selects ingredients, has excellent skills, is good at changing, and has exquisite flavor, which is clear but not bland, fresh but not vulgar, tender but not raw, and oily but not greasy.

In summer and autumn, we strive to be light, while in winter and spring we tend to focus on richness. We are good at stir-frying, and we need to control the heat and oil temperature just right.

Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those in southern Fujian.

NO:3 Sichuan cuisine among the eight major cuisines Sichuan cuisine is also a cuisine with a long history. Its birthplace is the ancient countries of Ba and Shu.

According to the Records of the State of Huayang, the country of Ba "plants grains in the soil, has six domestic animals", and produces fish salt and tea honey; the country of Shu has "the mountains and forests are full of fish, and the gardens are filled with fruits and melons, which have been ripe for four generations, and they are endless."

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At that time, the condiments of Ba and Shu already included brine, rock salt, Sichuan pepper, and "Yangpu ginger".

Among the cultural relics unearthed from the cemetery during the Warring States Period, there are various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen.

Sichuan cuisine was formed roughly between the unification of Qin Shihuang and the rise of the Three Kingdoms.

NO:4 Hunan cuisine among the eight major cuisines Hunan cuisine is Hunan cuisine, which is developed from local cuisines in the Xiangjiang River Basin, Dongting Lake area and mountainous areas in western Hunan.

Cuisine in the Xiangjiang River Basin is centered in Changsha, Hengyang and Xiangtan, and is the main representative of Hunan cuisine.

It is finely made, uses a wide range of materials, and has a wide variety. Its characteristics are rich oil, rich color, and affordable.

In terms of taste, we pay attention to crispy, sour and spicy, soft and tender.

Xiangxi cuisine specializes in spicy, sour, and rich mountain flavor.

Hunan cuisine has a long history. The cuisine has been formed as early as the Han Dynasty, and the cooking skills have reached a very high level.

NO: 5. Fujian cuisine among the eight major cuisines. Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife skills, attention to heat, soup, seasonings, and taste.

Its cooking skills have four distinct characteristics. First, it uses meticulous slicing, cutting, and slicing techniques to achieve a thorough and delicious effect on raw materials of different textures.

Therefore, the knife skills of Fujian cuisine have the reputation of "cutting flowers like lychees, shredding them like hair, and cutting slices as thin as paper".

For example, in the cold dish "radish sting", cut each thin jellyfish skin into 2 to 3 pieces, then cut it into very fine shreds, then combine it with shredded radish of the same thickness and cook it, then mix it with seasonings after cooling

table.

NO:6 Zhejiang cuisine among the eight major cuisines. Southern cuisine is represented by three local flavors of Hangzhou, Ningbo and Shaoxing, which became famous earlier.

Zhejiang cuisine also has a long history.

People from the capital went south to open restaurants and used northern cooking methods to make the rich southern ingredients delicious. "Southern ingredients and northern cooking" became a major feature of Zhejiang cuisine.

For example, in the past, southerners did not have a sweet taste. After northerners moved south, they affected southerners' tastes and added sugar to their dishes.

After the famous Bianjing dish "Sweet and Sour Yellow River Carp" arrived in Lin'an, the fish was used as raw material to cook the famous Zhejiang dish "West Lake Fish in Vinegar".

NO:7 The Eight Major Cuisines of Jiangsu Cuisine Su Cuisine is the local flavor of Jiangsu.

Jiangsu is a place where famous chefs gather.

my country's first professional chef whose name is recorded in classics and the first city named after a chef's surname are both here.

He made pheasant soup for Emperor Yao to eat, and was named Dapeng Kingdom, which is today's Xuzhou, so he was named Peng Keng, also known as Peng Zu.

During the Xia Yu era, "Huaiyi tribute fish" and Huaibai fish were used as tribute until the Ming and Qing Dynasties.

"Those who have beautiful dishes are the best in the region." During the Shang Tang Dynasty, the Taihu vegetable chive flower has become famous.

In the Spring and Autumn Period, Yi Ya of Qi State once spread his art in Xuzhou. The "Mutton Hidden in Fish Belly" created by him has been passed down through the ages and is the origin of the word "fresh"... NO: 8 Huizhou Cuisine in the Eight Major Cuisines of Anhui Province

Huizhou cuisine is the main representative of Huizhou cuisine, which originated from She County at the foot of Huangshan Mountain, that is, Huizhou in ancient times.

Later, as the small town of Tunxi on the bank of the Xin'an River became a distribution center for famous teas such as "Qihong" and "Tunlu" and local products such as Hui ink and She inkstones, the catering industry developed, and the focus of Hui cuisine gradually shifted to Tunxi.

This is further developed.

Emperor Gaozong of the Song Dynasty once asked Wang Zao, a scholar, about the taste of She. Wang Zao replied with a poem by the plum saint Yu, "Oxtail civet in the snow, horseshoe turtle in the sand."

The oxtail civet is the civet, also known as the white-fronted civet.

Anhui cuisine is good at roasting, stewing, and steaming in terms of cooking techniques, but is less fond of stir-frying and stir-frying. It emphasizes oil, color, and heat.

Nanjing Suiyuan cuisine, Qufu Confucius cuisine and Beijing Tan cuisine are known as the three famous official cuisines in China.