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A brief discussion of China's food culture from the eight major cuisines
Preface to the first part
Preface to the first part
Introduction to the eight major cuisines of the second part
China is a country with a big catering culture. Due to the influence of geographical environment, climate products, cultural traditions, ethnic customs and other factors in a certain area, a famous school of local flavor that has a certain kinship and inheritance relationship, similar dishes and flavors, is well-known, and is loved by some people is called a cuisine. Among them, Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine are known as the "eight major cuisines".
1. The history of the formation of the eight major cuisines
During the Qing Dynasty, Chinese food was divided into Beijing style, Soviet style and Cantonese style. Since the Republic of China, the culture in various parts of China has developed considerably. During the Republic of China, it was divided into four schools: North China, Jiangsu and Zhejiang, South China and Southwest. Later, the North China cuisine was divided into Shandong cuisine, the Jiangsu and Zhejiang cuisines were divided into Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine, the South China cuisine was divided into Cantonese cuisine and Fujian cuisine, and the southwestern cuisine was divided into Sichuan cuisine and Hunan cuisine. The four major cuisines of Sichuan, Shandong, Jiangsu, and Guangdong formed earlier. Later, local cuisines such as Zhejiang, Fujian, Hunan, and Anhui gradually became famous, forming my country's "eight major cuisines."
Later, the most influential and representative ones that are also recognized by society include: Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan, Hui, Shandong and other cuisines, which are often referred to as China...