you should know the eight Chinese cuisines. In fact, every cuisine has some famous restaurants. Here is a brief introduction of some of the eight major cuisines, and what good restaurants can be recommended. You can try it when you have time.

The eight major cuisines in China are Sichuan cuisine, Guangdong cuisine, Shandong cuisine, Jiangsu cuisine (Huaiyang cuisine), Zhejiang cuisine, Anhui cuisine, Hunan cuisine and Fujian cuisine (in no particular order).

China's catering culture is extensive and profound, and there are many places to play.

Look at Shaanxi cuisine, Jiangxi cuisine, Yunnan cuisine, Northeast cuisine and ...................., xinjiang cuisine

Among the eight cities in the world awarded the title of "Food Capital of the World" by UNESCO, China accounts for three, one is Shunde, the other is Chengdu and the other is Yangzhou.

It corresponds to Cantonese cuisine, Sichuan cuisine and Jiangsu cuisine.

Sichuan cuisine

Sichuan cuisine stands out among the eight major cuisines, and its popularity, reputation and international status are slightly higher than other cuisines.

But in fact, people have the deepest misunderstanding about Sichuan cuisine. Everyone's first impression of Sichuan cuisine is spicy, the second impression is hemp, and the third impression is only hot pot.

actually, it's not.

You said that Sichuan cuisine is not particular about ingredients, and boiled cabbage may be the first one to be dissatisfied. This is a national banquet dish, known as "Diaoyutai soup".

do you think the more fried Sichuan food is, the better it tastes? Kung pao chicken immediately jumped out. This dish needs to be cooked in one minute. Only in this way can the meat be tender and crisp.

you said Sichuan food is spicy? Fish-flavored shredded pork will say, I am sweet and sour, but I am also a famous Sichuan dish.

There are so many delicious foods worth eating in Chengdu.

dried sea pepper in residential buildings has huge twisted hands and solid meat. In addition to the whole meat stuffing, there are crab-seed shrimp stuffing, clear soup, chicken soup and red oil for you to choose from.

Many old Chengdu people start their weekends with the sweet surface of Zhanglaoer bean jelly in Dongzikou, then go to Wen Shu Hospital to burn incense, and finally end up drinking tea in People's Park.

The nickname Xiong on Hongxing Road is sweet and watery, and the noodles are soft and waxy, but they are also delicious, especially full of peanuts.

The business of Liu Ai skewers in quadrangles in the Republic of China is so good that you can't eat them more than a week in advance, but you will find it worthwhile when you come.

I have eaten the sourest fish with Chinese sauerkraut, which tastes like a baby.

Cantonese cuisine

Cantonese people love to study delicious food, and they are famous all over the country.

Guangdong cuisine 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), each with its own characteristics.

The cooking method emphasizes frying, frying and stewing, and the taste is characterized by cold, light, crisp and fresh.

Long Jingxuan's famous dish, steamed black bass, is fresh and tender.

In fact, the essence of Cantonese cuisine is to bring out the original flavor of ingredients in the cooking process. But this is also a drawback, because it depends on the quality of ingredients. To eat Cantonese food well, the best ingredients are indispensable.

The best sunflower chicken comes from Million Sunflower Garden in Guangzhou. Chickens have been feeding on fresh sunflower plates and leaves since childhood. With an annual output of 12, chickens, there are few places to eat. The most expensive boiled chicken is gone.

For Jia Rong's sausage, you must use 1% Spanish black label fragrant fruit trees and Iberian black pigs. This black-labeled pig stipulates that the minimum living space for a pig must be 2 hectares. How much pork can be imported and how many sausages can be made every year.

Even the simple white lung almond jelly soup from north to south needs specially treated pig lungs without any blood. Two kinds of almonds, the sweet taste of southern apricot combined with the bitter taste of northern apricot, just neutralized the taste; And gum. It's a typical coarse and fine kung fu dish.

So, where can I eat reliable Cantonese food?

Eat in Guangzhou and cook in Shunde. Shunde people have a gift for eating.

Shunde's "sauna" food is very famous. This kind of fish can eat

Shunde clay pot rice with many choices, except the common barbecued pork, eel, ribs, frog, clams, abalone and so on. You can eat it for a month without repeating it.

Chen Fen is also my favorite, a kind of rice noodle, which is thin, soft, smooth and refreshing. Ordinary materials, but delicious.

Another master of Cantonese cuisine is from Chaoshan.

Chen Xiaoqing, director of p>55-79, once said, "Chaoshan is a particularly precious island in Chinese cuisine. If a China person says he is a gourmet but has never been to Chaoshan, he is not a real gourmet. "

Chaoshan area includes Shantou, Chaozhou and Jieyang.

In the interesting trip to Shantou, beef hotpot must have a name.

Chaoshan beef hot pot divides beef into very fine pieces, such as fat skin, tender meat, hanging dragon companion, spoon skin, snowflake and streaked pork. Different parts will have different tastes.

all the beef was killed that day, and now it has been cut and sold. Very fresh. Other places can't do Chaoshan beef hot pot well, just because it's fresh, it's lost.

There are all kinds of raw pickles, bittern, grits, rice rolls and sugar water in Chaoshan.

Of course, if Cantonese cuisine is the top spot, it will be the spring of Yutang.

generally speaking, it is good to have a dish in the restaurant that is very recognizable, memorable and amazing. But Yutang has three classes in spring, which is impressive.

sunflower chicken, Iberian black pig barbecued pork and Shaqima are all aware of it.

If the taste and price are neutral, the most cost-effective Cantonese cuisine is Xiyue No.8, which used to be the cheapest Michelin-starred restaurant in the world.

To go to Xiyue No.8, you must order barbecued pork, which is almost as wide as your index finger. It's tender, soft and juicy, with a lot of meat!

Jiangsu (Huaiyang) cuisine

Huaiyang cuisine is famous for its cooking skills of stewing, stewing and stewing. Pay attention to mixing the soup and keep the original juice.

Huaiyang cuisine is a very good knife maker, and the lantern fillets as thin as Durex are a good example. There is also Steven tofu, which is a magical technology that can cut soft and delicate homemade tofu into thin shredded tofu.

Huaiyang cuisine is used in the state banquet. Not spicy, salty, sour, bitter, sweet or greasy. If you have to condense it into four words, it is light and peaceful.

Huaiyang cuisine is acceptable to everyone.

In addition, the ingredients used in Huaiyang cuisine are also common. Unlike Cantonese cuisine, it is the accumulation of abalone wings. Therefore, in terms of price, Huaiyang cuisine is also close to the people.

But Huaiyang cuisine is one of the few restaurants in the eight major cuisines.

The main reason is that Huaiyang cuisine has high requirements for ingredients, which will highlight the taste of ingredients. And most of them should be fresh in season, so-called Coilia ectenes in spring, Coilia ectenes in summer, crabs and ducks in autumn and wild vegetables in winter. It's about Huaiyang cuisine paying attention to seasons.

Another reason is that the ingredients used in Huaiyang cuisine are relatively common. For example, Vince tofu is fine, and the knife is fine, but after all, it is a piece of tofu. How much do you think it will sell for?

Therefore, the restaurant that cooks Huaiyang cuisine can't sell the price, which is not in line with the profit-seeking nature of businessmen.

Jiangnan stove is recommended in Huaiyang cuisine restaurants. Huaiyang cuisine really can't sell at that price. Jiangnan stoves are all black pearls and diamonds, with a per capita price of only 2.

This is an interesting garden with two diamonds with black pearls, which is even more exaggerated. Per capita consumption is 1 yuan.

what does Huaiyang cuisine eat?

crab-yellow glutinous rice balls, a big glutinous rice ball with crab-yellow inside. Drink soup through a straw first, and then eat it.

Soaking soft fish is the first course of the first banquet of the founding of the People's Republic of China. It's not fishy at all. It can even be used to make noodles or toppings.

lion head, the lion head of Huaiyang cuisine is loose, but it melts in your mouth.

Zhejiang cuisine

Zhejiang cuisine is characterized by exquisite selection of materials, unique cooking, emphasis on original flavor and careful preparation.

its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. It is mainly composed of four schools: Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics.

these four schools are actually quite different.

hangzhou dishes has a light taste, especially the word' fresh'.

traditional Hangzhou cuisine, the first thing that comes to mind is West Lake vinegar fish, Longjing lobster, Song Sao Zi soup, water shield soup and fried bell ............

cooking, which is smelly and fragrant, just to make you want to stop.

Shaoxing people still love novelty, but this novelty is different from other places. Instead, some methods are used to extract the umami flavor of food. These methods are drunk, broken, moldy and smelly.

Wenzhou cuisine is a bit conventional in terms of swords. It pays attention to a fresh mouth, but the seafood is fresh.

Wenzhou is mountainous and faces the sea. More than 7% of large yellow croaker in the East China Sea is eaten by Wenzhou people. Taizhou blue crab, yellow croaker, toad fish, jumping fish, conch, China wood frog, garlic, and so on.