China's famous "eight major cuisines", namely: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

1, Shandong cuisine

Shandong cuisine is elegant, upright, peaceful and healthy (mainly salty and fresh, with exquisite cooking, good at making soup, cooking seafood and paying attention to etiquette).

2. Sichuan cuisine

Sichuan cuisine has a variety of flavors, dishes, and fresh and mellow tastes, so as to make good use of spicy flavors (fish flavor, spicy, chili pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy flavors).

3. Cantonese cuisine

Cantonese cuisine is fine, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the temperature and oil temperature just right. Also compatible with many western food practices, pay attention to the momentum and grade of food.

4. Su cuisine

Su cuisine uses strict materials, pays attention to color matching, pays attention to modeling, and has different seasons. Cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup and keep the original juice. Jinling cuisine is subdivided inside, with a mild taste.

Make good use of vegetables, famous for "three grasses in Jinling" and "four fields in early spring". Huaiyang cuisine pays attention to material selection and knife work, and is good at making soup. Wuxi cuisine, often seasoned with distiller's grains, is good at various aquatic products. Xu Haicai is good at seafood and vegetables.

5. Fujian cuisine

Fujian cuisine is especially good at "fragrance" and "taste", and its fresh, mellow, meaty and non-greasy style. Three characteristics, one is good at seasoning red grains, the other is good at making soup, and the third is good at using sweet and sour.

6. Zhejiang cuisine

Zhejiang cuisine is exquisite, elegant, delicious, tender, crisp and refreshing. Season with fragrant grains. There are rich cooking techniques, especially in cooking seafood rivers. The taste pays attention to freshness, crispness and tenderness, and keeps the natural color and true taste of raw materials. The dishes are exquisite in form, delicate and delicate, delicate and elegant.

7. Hunan cuisine

Hunan cuisine has a variety of tastes and varieties; The color is oily and heavy, and it is practical; Spicy, fragrant and fresh, soft and tender. Pay attention to the matching of raw materials and the mutual penetration of tastes. Hunan cuisine is especially hot and sour.

Relatively speaking, the simmering kung fu of Hunan cuisine is better, almost reaching the point of perfection. Stewing can be divided into red stewing and white stewing in color change, and clear soup stewing, thick soup stewing and milk soup stewing in seasoning. Slow stew, original flavor.

8. Anhui cuisine

Anhui cuisine is good at cooking, stewing and steaming, but less frying and frying, heavy oil, heavy color and heavy fire work. It has always been a tradition to focus on fire work, and its uniqueness is embodied in Kung Fu dishes that are good at burning, stewing, smoking and steaming. Different dishes use different fire control techniques to form a unique flavor of crisp, tender, fragrant and fresh, among which the slip-burning, clear-stewing and raw-smoked methods can best reflect the characteristics of Huizhou style.