China people are a nation that pays attention to food. China is vast in territory and abundant in natural resources, and there are great differences in products, eating habits and cooking methods. For a long time, unique cuisines have been formed in various places. The most famous ones are Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Hunan cuisine, Fujian cuisine, Zhejiang cuisine and Anhui cuisine, which are collectively called the eight major cuisines in China.

Shandong cuisine (Shandong cuisine)

Jinan chefs are good at making soup and cooking seafood, such as fish, shrimp and sea cucumber. Shandong cuisine pays attention to quick stir-frying, and often uses cooking methods such as grilling, frying, frying, simmering and burning, which can maintain the quality of food raw materials, so the dishes are particularly fresh, tender and crisp. Shandong people love to eat onions, and they often use onions to flavor when cooking. Braised sea cucumber with onion is a famous local dish.

Sichuan cuisine (Sichuan cuisine)

Sichuan cuisine has a variety of condiments, rich and unique tastes, and has the reputation of "all kinds of dishes and flavors". Sichuan cuisine is especially famous for its "spicy and spicy". When cooking, people often use pepper, prickly ash and pepper as seasoning to drive away moisture. Mapo tofu, kung pao chicken and Sichuan style pork, which we eat every day, are all famous delicacies.

Jiangsu cuisine (Jiangsu cuisine)

Jiangsu cuisine includes Huaiyang cuisine, Nanjing cuisine, Suzhou cuisine and Xuzhou cuisine. Su cuisine also attaches great importance to freshness, featuring stewing, stewing and stewing, and pays attention to the original flavor. Famous dishes include stewed lion's head, fresh lotus root meat clip, steamed shad and so on. Huaiyang's snacks are exquisite in shape, rich in flowers and exquisitely made. The famous ones are crab yellow soup buns, thousand-layer oil cakes and crystal buns.

Anhui Cuisine (anhui cuisine)

Anhui is rich in products, famous for cooking delicacies and game, and uses cooking methods such as burning, stewing and smoking, with smoked vegetables being the most distinctive. The dishes are simple in materials, but full of color, fragrance and taste. Famous dishes include smoked duck, stewed turtle with ham, stewed pigeon in Huangshan, and fat king fish in milk.

Cantonese cuisine (Cantonese cuisine)

Cantonese cuisine consists of three local cuisines: Guangzhou, Chaozhou and Dongjiang. Cantonese cuisine attaches importance to "five flavors" and "six flavors". The so-called "five flavors" are fragrant, loose, soft, fat but not greasy, thick but not vulgar; "Six flavors" are sour, sweet, bitter, spicy, salty and fresh. According to the season, the dishes are light in summer and autumn and heavy in winter. Famous dishes include Dongjiang salted chicken, steamed fish, boiled metapenaeus ensis, roasted suckling pig and Daliang fried milk.

Hunan cuisine (Hunan cuisine)

Hunan's climate is humid, and Hunan people like to eat Chili peppers to drive away moisture, so the taste of Hunan cuisine is mainly sour and spicy. Hunan cuisine often uses cooking methods such as stewing, stewing, roasting and waxing, emphasizing knife work, and the knife method is magical. The thousand-year-old famous dish "A hundred pages of hair and cattle" is cut as thin as hair. Smoked bacon and cured meat are also one of the characteristics of Hunan cuisine. Famous dishes include rock candy Xianglian, steamed bacon, braised in hot and sour sauce, etc.

Fujian cuisine (Fujian cuisine)

Fujian cuisine consists of local dishes such as Fuzhou, Quanzhou and Xiamen. Because Fujian is offshore, the cooking materials are mostly seafood. Fujian cuisine is characterized by its rich soup. Cooking is the most prominent with simmering and bad cooking, and knife work is emphasized. The taste is slightly light, sweet and sour. Buddha jumping over the wall, snowflake chicken and Tai Chi prawn are all delicacies in Fujian cuisine.

Zhejiang cuisine (Zhejiang cuisine)

Zhejiang cuisine includes the dishes of Hangzhou, Ningbo and Shaoxing. Zhejiang cuisine takes fish, shrimp and vegetables as the main materials. The dishes are small, the ingredients are fresh and tender, and unique cooking methods are often used to keep the original flavor of the food. Famous delicacies include West Lake vinegar fish, Longjing shrimp, Dongpo meat and beggar chicken.