Eight major cuisines: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

(1) Shandong cuisine has a long history. After the Song Dynasty, Shandong cuisine became the representative of "Northern Food". In the Ming and Qing dynasties, Shandong cuisine became the main body of the imperial palace, which had a great influence on Beijing, Tianjin and Northeast China. It is the first of the eight major cuisines.

It is generally believed that Shandong cuisine is divided into two factions, which evolved from the local dishes of Jinan and Jiaodong respectively. Sometimes it is divided into three factions, adding Confucian cuisine to the above two.

It is famous for its fragrance, tenderness and mellow taste. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow.

Yantai Fushan is the birthplace of Jiaodong cuisine. It is famous for cooking all kinds of seafood and has a light taste.

Licheng is the birthplace of jinan cuisine. He is good at exploding, burning, frying and frying, and his taste is biased.

From "http://zh.wikipedia.org/wiki/%E9%B2%81%E8% 8F% 9C"

(2) Sichuan cuisine is one of the eight major cuisines in China, which originated in Sichuan and Chongqing and is characterized by hemp, spicy, fresh and fragrant. The appearance of Sichuan cuisine can be traced back to the Qin and Han Dynasties, and it has formed a genre in the Song Dynasty, when its influence reached the Central Plains. The raw materials are mostly mountain delicacies, fresh ginger, wild vegetables and livestock. Make good use of cooking methods such as stir-frying, dry stir-frying, dry burning, soaking and stewing. Known for its "taste", it has many kinds of flavors and is rich in variety, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with a strong local flavor.

Rongpai Sichuan cuisine is exquisite and delicate, while Chongqing Sichuan cuisine is generous and rough.

Famous dishes: sliced pork in water, shredded pork with fish flavor, pork in Sichuan style, fried pork in salt, kung pao chicken, fried eel slices, chili pepper diced chicken, chili pepper pork intestines, Mapo tofu, boiled fish, shredded pork with pickled peppers, shredded pork with green peppers ... Snacks in Chengdu and Chongqing are also classified as Sichuan cuisine.

(3) Cantonese cuisine is also known as one of the eight major cuisines in China. Cantonese cuisine includes Cantonese cuisine, Chaozhou cuisine, Hakka cuisine, Hainan cuisine and Guangxi cuisine, among which "Cantonese cuisine" is the representative. Cantonese cuisine is characterized by lightness and delicacy. Related links can be found in the specific introduction of Chaozhou cuisine and Hakka cuisine. This entry mainly introduces Guangfu cuisine.

Guangdong cooking includes almost all edible foods. Besides pork, beef and chicken, it also includes snakes, snails, insects, worms, chicken feet, duck tongues, scalpers' genitals and internal organs.

In some parts of China, dogs are kept for slaughter, which is incredible to westerners. But restaurants selling dog meat are not very common; This is illegal in Hong Kong, and Taiwan Province will soon enact laws to prohibit this kind of behavior.

Although there are countless cooking methods for Cantonese cuisine, steaming, frying and frying are the most common cooking methods in restaurants, because this method takes a short time and conforms to the cooking philosophy of bringing out umami flavor.

(4) Fujian cuisine originated in Fujian Province and is one of the eight major cuisines in China. He is good at cooking seafood, and pays attention to fresh, sour, sweet, salty and fragrant taste. The last dish in a banquet is usually seasonal vegetables, which means "clear vegetables". Among them, Fuzhou cuisine is the representative of Fujian cuisine, but it is also divided into four types according to the region: Zhangzhou cuisine, Xiamen cuisine and Quanzhou cuisine.

From "http://zh.wikipedia.org/wiki/%E9%97%BD%E8%8F%9C"

(5) Jiangsu cuisine or Yang cuisine is Jiangsu cuisine, one of the eight major cuisines in China.

It is generally believed that Su cuisine is divided into four factions:

Jinling cuisine, from Nanjing, is delicately made and has a mild taste. Make good use of vegetables, and be famous for "three grasses in Jinling" (chrysanthemum waterlogging, gouqitou, Malantou) and "four fields in early spring" (mustard, Malantou, reed, wild garlic).

Huaiyang cuisine, from Yangzhou, Huai 'an and Zhenjiang, pays attention to material selection and knife work, has a light taste and is good at making soup.

Su Xi Cai, from Suzhou, Wuxi and Changzhou, is often seasoned with distiller's grains. It is good at all kinds of aquatic products and has a sweet taste.

Xuhaicai, from Xuzhou and Lianyungang, has a strong taste and is good at seafood and vegetables.

From "http://zh.wikipedia.org/wiki/%E8%8B%8F%E8%8F%9C"

(6) Zhejiang cuisine, which originated in Zhejiang Province, is one of the eight famous cuisines in China. It is rich in variety and consists of four flavors: Hangzhou cuisine, Shaoxing cuisine, Ningbo cuisine and Wenzhou cuisine. The dishes are exquisite, delicious, tender, crisp and refreshing. Zhejiang is rich in fish and shrimp, and it is also a famous scenic resort. The lakes and mountains are beautiful, the mountains and rivers are beautiful, elegant and pleasant, so its dishes are picturesque, and many famous dishes come from the people, which are well-made and varied. Cooking skills are good at frying, frying, stewing, slipping, steaming and burning. The famous dishes include West Lake Vinegar Fish, Song Saoyu Soup, Dongpo Meat, Longjing Shrimp, Fenghua Taro, Honey Sauce, Orchid Spring Bamboo Shoots, Ning-style eel shreds, Three-thread Knocking Fish, Shrimp Gluten, and Double-flavor Crab.

From "http://zh.wikipedia.org/wiki/%E6%B5%99%E8%8F%9C"

(7) Hunan cuisine, namely Hunan cuisine, is one of the eight major cuisines in China. Hunan cuisine is characterized by its emphasis on cutting and seasoning, especially hot and sour vegetables and wax products, and its cooking techniques are good at stewing, steaming, frying, stewing, slipping and frying. Hunan cuisine can be divided into three local schools: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The representative dishes of Hunan cuisine are Fish Head with Chopped Pepper, Dong 'an Chicken, Ten Scenes of Xianglian, Grilled Chicken, Steamed Bacon, Yellow Duck Barking, Braised Pork, Fried Pork with Chopped Pepper, Huaihua Duck and so on.

Hunan cuisine snacks include Changsha stinky tofu, shaved bean jelly, Changsha rice flour, Changde (Jinshi) rice flour, tasty shrimp, Liuyang roasted fish and so on.

(8) Anhui cuisine originated in Anhui Province and is one of the eight major cuisines in China. Because Anhui people like to drink tea all the year round, Anhui cuisine is generally oily. The so-called heavy oil, heavy color and heavy fire work are heavy, dark in color and strong in flavor. At the same time, because Anhui is mountainous and watery, Anhui cuisine is good at cooking delicacies and aquatic products. According to different regions, it is generally divided into three sub-cuisines: Yanjiang cuisine, Huaihe cuisine and Huizhou cuisine. Representative dishes include "Fuliji Roasted Chicken", "Mao Feng Smoked shad", "Braised turtle with ham", "Pickled fresh mandarin fish", "Stewed pigeon in Huangshan Mountain", "Roasted pheasant in snowy winter" and "Fat king fish in milk".