We often talk about the "eight major cuisines" of traditional Chinese food, including "Lu, Sichuan, Su, Yue, Fujian, Zhejiang, Xiang, and Hui". They were born due to differences in climate, geography, history, products and food customs, resulting in the evolution of eight of the most influential regional cuisines.

1. Guangdong Cuisine

Cantonese cuisine, also known as Cantonese cuisine, originated in Guangdong Province. Cantonese cuisine uses 2 1 cooking methods such as steaming, frying, frying, stir-frying, boiling, roasting and stewing. Its representative dishes include: soup, seafood, siu mai, marinade, wontons, roasted curd, etc.

2. Sichuan Cuisine

Sichuan cuisine is famous for its spiciness, mostly using pork, fish, beef and tofu as raw materials. Representative dishes of Sichuan cuisine include Kung Pao chicken, mapo tofu, dandan noodles, etc.

3. Jiangsu Cuisine

Su cuisine is mainly composed of four flavors: Huaiyang cuisine, Nanjing cuisine, Su Xi cuisine and Xuhai cuisine. Jiangsu cuisine originated more than 2,000 years ago, and its characteristics are: a wide range of ingredients, mainly fresh seawater in rivers and lakes; There are many cooking methods. Famous dishes include salted duck, crab yellow lion's head, squirrel cinnamon fish and so on.

4. Hunan Cuisine

Hunan cuisine is finely prepared, with varied tastes and a wide variety; The color is heavy and colorful, and it is affordable; The preparation method is known for simmering, stewing, waxing, steaming and stir-frying. Representative dishes of Hunan cuisine include chopped pepper fish head, stir-fried meat with chili pepper, etc.

5. Shandong Cuisine

Shandong cuisine is generally called Lu cuisine and is a specialty dish of Shandong Province. Shandong was one of the earliest birthplaces of Chinese c ivilization, so the style of Lu cuisine set the tone for the surrounding areas, especially northern Chinese cities. Nowadays, Shandong dishes are mostly made of various seafood and vegetables, advocating rapid stir-frying.

6. Zhejiang Cuisine

Zhejiang cuisine, referred to as Zhejiang cuisine, has a light taste and does not get greasy, focusing on the original taste of ingredients. Zhejiang cuisine has four characteristics: exquisite selection of ingredients, unique cooking, attention to the original taste, and fine production.

7. Anhui Cuisine

Hui cuisine, dishes mostly use local ingredients, with Huangshan mountain treasures and game as the top. In terms of cooking methods, it is good to use burning, stewing, steaming, heavy color, heavy heat, and retain the nutrients of food. The classic dishes of Hui cuisine include stinky mandarin fish, stewed turtle, wenzheng bamboo shoots, edamame tofu and so on.

8. Fujian Cuisine

Fujian cuisine originated in Fujian Province and is famous for cooking mountain and sea delicacies, especially "fragrant" and "taste", light and fresh. Fujian kitchen knife work is rigorous, pay attention to the heat, pay attention to soup, and occasionally use fruits as fishy and depleting materials. Representative dishes include Buddha jumping off the wall and lychee meat.

The corresponding translation is as follows:

We often talk about the "eight cuisines" of China's traditional diet, including "Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan and Huizhou". They came into being because of the differences in climate, geography, history, products and dietary customs, thus eight most influential local cuisines evolved.

1.Cantonese cuisine. Cantonese cuisine, also known as Cantonese cuisine, originated in Guangdong Province. Cantonese cuisine uses 2 1 cooking methods, such as steaming, frying, frying, boiling, roasting and stewing. Its representative dishes are: soup, seafood, steamed dumplings, pot-stewed, wonton, roasted meat and so on.

2. Sichuan cuisine. Sichuan cuisine is famous for its spicy taste, and it uses pork, fish, beef and tofu as raw materials. Representative dishes of Sichuan cuisine include kung pao chicken, Mapo Tofu and Dandan Noodles.

3. Su cuisine. Jiangsu cuisine is mainly composed of Huaiyang cuisine, Nanjing cuisine, Suzhou cuisine and Xuhai cuisine. Jiangsu cuisine originated more than 2,000 years ago, and its characteristics are: extensive materials, mainly fresh seawater in rivers and lakes; There are various cooking methods. Famous dishes include salted duck, crab yellow lion head, Sweet and Sour Mandarin Fish and so on.

4. Hunan cuisine. Hunan cuisine has fine production, changeable taste and various varieties; The color is oily and heavy, and it is practical; The method of making is known as stewing, stewing, waxing, steaming and frying. The representative dishes of Hunan cuisine include fish head with chopped pepper and fried meat with pepper.

5. Shandong cuisine. Shandong cuisine, commonly known as Shandong cuisine, is a special dish in Shandong Province. Shandong is one of the earliest cradles of civilization in China, so the cooking style of Shandong cuisine sets the tone for the surrounding areas, especially the northern cities of China. Nowadays, Shandong cuisine is mostly based on all kinds of seafood and vegetables, and advocates quick frying.

6. Zhejiang cuisine. Zhejiang cuisine, referred to as Zhejiang cuisine for short, is light and not greasy, and pays attention to the original taste of ingredients. Zhejiang cuisine has four characteristics: exquisite selection of materials, unique cooking, attention to the original taste and fine production.

7. Huizhou cuisine. Most of its dishes use local ingredients, with Huangshan delicacies and game as the top priority. Cooking methods should make good use of roasting, stewing and steaming, emphasize color and heat, and retain the nutritional components of food. The classic dishes of Anhui cuisine include stinky mandarin fish, stewed soft-shelled turtle, political bamboo shoots and hairy tofu.

8. Fujian cuisine. Fujian cuisine originated in Fujian province and is famous for cooking delicacies, especially for its "fragrance" and "taste", which is refreshing and fresh. Fujian kitchen knives are rigorous, pay attention to cooking, pay attention to soup mixing, and occasionally use fruit as a material to remove fishy smell and smell. Representative dishes include Buddha jumping wall, litchi meat and so on.