As early as the Shang and Zhou Dynasties, China's food culture had taken shape, with Taigongwang as the most representative, and then in the Qi Huangong period of the Spring and Autumn Period and the Warring States Period, the flavors of the northern and southern dishes in the food culture showed differences. By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the Southern Song Dynasty, the pattern of sweet in the south and salty in the north was formed.
In the early years of Qing Dynasty, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine and Cantonese cuisine became the most influential local cuisines at that time, and were called the four major cuisines. At the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * isomorphic became the "eight major cuisines" of the Chinese national diet.
The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, topography, history, products and food customs, and recognized by all parts of the country.
Formation factors of eight major dishes in China.
1, custom reason: local products and customs, such as many cattle and sheep in northern China, often cook with beef and mutton; South China is prolific in aquatic products and poultry, and people like to eat fish and meat. There are many seafood along the coast of China, and seafood is used for cooking.
2. Climatic reasons: Climate differences in different places form different tastes. Generally speaking, the north of China is cold, and the dishes are mainly strong and salty; The climate in East China is mild, and the dishes are mainly sweet and salty, while the southwest is rainy and humid, and the dishes are mostly spicy and strong.
3. Cooking methods: Different cooking methods in different places have formed different dish characteristics. For example, Shandong cuisine and Beijing cuisine are good at frying, frying, roasting and frying. Stewing, steaming and burning in Anhui and Jiangsu; Sichuan cuisine is good at roasting, stir-frying and so on; Guangdong cuisine is good at roasting, baking, frying, stewing and steaming.
The above contents refer to Baidu Encyclopedia-Eight Major Cuisine.