The eight major cuisines in China include Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine.

1. Shandong cuisine

Shandong cuisine consists of four flavors: Qilu, Jiaodong, Kongfu and medicated cuisine. Its birthplace is Boshan District, Zibo City, Shandong Province. It is one of the four traditional Chinese cuisines. The only spontaneous cuisine among the major cuisines (also the eight major cuisines), it is the cuisine with the longest history, the richest techniques, the highest difficulty, and the most skillful cuisine.

2. Sichuan cuisine

Sichuan cuisine is Sichuan cuisine. It is one of the four traditional Chinese cuisines, one of the eight major Chinese cuisines, and a master of Chinese cuisine. It consists of three flavors: Shanghebang, Xiaohebang, and Xiahebang. The seasonings are changeable and the dishes are diverse. The taste is both fresh and mellow. Make good use of spicy seasonings, such as fish flavor, spicy, spicy, tangerine peel, pepper, and strange flavor. , hot and sour flavors.

3. Cantonese cuisine

Cantonese cuisine is one of the four traditional Chinese cuisines and one of the eight major cuisines. It is composed of three local flavors: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. The three flavors have different characteristics. It is a unique cuisine that started late, but it has far-reaching influence. Cantonese cuisine pays attention to quality and taste, and the taste is relatively light. It pays attention to color, aroma, taste, shape, and fresh taste as the main body.

4. Jiangsu Cuisine

Jiangsu cuisine, one of the eight traditional Chinese cuisines, is referred to as Jiangsu cuisine. Since Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisine. It mainly consists of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local dishes.

5. Fujian Cuisine

Fujian cuisine is one of the eight major cuisines in China. It originated in Fuzhou, based on Fuzhou cuisine, and later integrated eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Pu A cuisine formed from the local flavor dishes of Xianwu. Fujian cuisine is famous for cooking delicacies from the mountains and seas. It is famous for its "fragrance" and "taste". Its style is fresh, mellow, meaty and not greasy. The three major characteristics of Fujian cuisine are: first, it is good at using red glutinous rice for seasoning, and second, it is good at preparing food. For soup, San is good at using sweet and sour.

6. Zhejiang Cuisine

Zhejiang cuisine is one of the eight major cuisines of the Han Chinese in China, consisting of local cuisines represented by Hangzhou, Ningbo, Shaoxing and Wenzhou. The dishes are small and exquisite, elegant and elegant, and the dishes are delicious, tender, crispy, soft and refreshing. Use fragrant lees for seasoning. The cooking techniques are rich, especially in cooking seafood and river delicacies. The taste focuses on freshness, crispness and tenderness, while maintaining the true color and taste of the raw materials. The dishes are exquisite in shape, exquisite and delicate, delicate and elegant.

7. Hunan Cuisine

Hunan cuisine, also known as Hunan cuisine, is also known as original cuisine in Changsha area. It is one of the eight major cuisines with a long history in China, with Changsha, Hengyang and Xiangtan. Represents local cuisine. Hunan cuisine is carefully prepared, uses a wide range of ingredients, has varied tastes, and has a wide variety of varieties; the color is rich in oil and rich in color, and it pays attention to affordability; the taste pays attention to spicy, fragrant, fresh, soft and tender; the preparation methods include simmering, stewing, curing, and steaming. , known for various methods of speculation.

8. Anhui cuisine

Anhui cuisine is one of the eight major cuisines in China. It consists of five major flavors: Southern Anhui cuisine, Wanjiang cuisine, Hefei cuisine, Huainan cuisine, and Northern Anhui cuisine. Anhui cuisine originated in the Qin and Han Dynasties. Anhui cuisine is good at roasting, stewing, and steaming, but rarely stir-fries and stir-fries. It emphasizes oil, color, and fire skills. Anhui cuisine inherits the tradition of the same origin of medicine and food in the motherland, and pays attention to food supplements, which is a major feature of Anhui cuisine.