1. China’s eight famous dishes refer to Guangdong cuisine, Shandong cuisine, Sichuan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Hunan cuisine, and Fujian cuisine.
2. Sichuan cuisine. It began to take shape at the end of Qin and the beginning of Han Dynasty. It developed rapidly during the Tang and Song Dynasties. It has become famous in the Ming and Qing Dynasties, and now Sichuan Museum is spread all over the world. Authentic Sichuan cuisine is represented by dishes from Chengdu and Chongqing, Sichuan. Pay attention to the selection of ingredients, pay attention to specifications, distinguish the colors of the side dishes, and make them bright and coordinated.
3. Shandong cuisine. After the Song Dynasty, Shandong cuisine became the representative of "Northern food". During the Ming and Qing dynasties, Shandong cuisine had become the mainstay of imperial court cuisine. It has a great influence on Beijing, Tianjin and northeastern regions. Today's Shandong cuisine is evolved from the local dishes of Jinan and Jiaodong. It is famous for its fragrance, freshness and pure taste.
4. Cantonese cuisine. There are records of Cantonese cuisine in the Western Han Dynasty. In the Southern Song Dynasty, it was influenced by the royal livestock traveling to Yangcheng. Mingqing developed rapidly in the 20th century with foreign trade and absorbed some of the specialties of Western food. Cantonese cuisine was also introduced to the world. There are thousands of Cantonese restaurants in New York in the United States alone. Cantonese cuisine is represented by cuisines from Guangzhou, Chaozhou and Dongjiang.
5. Fujian cuisine. Originating in Minhou County, Fujian Province, it developed with dishes from Fuzhou, Quanzhou, Xiamen and other places as its representatives. It is famous for its beautiful color and fresh taste. The cooking methods are good at stir-frying, boiling and frying.
6. Jiangsu cuisine. It started in the Southern and Northern Dynasties. After the Tang and Song Dynasties, it became one of the two pillars of "Southern Food" along with Zhejiang cuisine. Jiangsu cuisine is represented by the four major cuisines of Suzhou, Yangzhou, Nanjing and Zhenjiang. The characteristics are thick but light, fresh and crispy, original soup but not greasy, mild taste, salty but sweet. Its cooking skills are famous for being good at stewing, braising, roasting and stir-frying.
7. Zhejiang cuisine. It is developed on behalf of dishes from Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. It is characterized by lightness, fragrance, crispness, toughness and freshness. Zhejiang is rich in fish and shrimp. It is also a famous scenic tourist destination. The lakes and mountains are beautiful, the mountains and waters are beautiful, elegant and pleasant. Therefore, its dishes are as good as the scenery, and many famous dishes come from the folk, are carefully made and have many changes. The cooking techniques are good at stir-frying, deep-frying, steaming and roasting.
8. Hunan cuisine. Take the Xiangjiang River Basin. It is developed as a representative of the dishes from the Dongting Lake area and the mountainous areas of western Hunan. It is characterized by a wide range of ingredients, heavy oil and rich color, mostly using chili and smoked meal as raw materials, and its taste focuses on fresh, sour and spicy, soft and tough. The cooking methods are good at smoking, steaming, stewing, frying and stir-frying.
9. Micro cuisine. It is represented by local dishes from Yanjiang, Yanhuai and Weizhou regions. It is characterized by its simple selection of materials and its emphasis on fire skills. The smoked oil has a heavy color, a mellow taste, and maintains its original flavor. Weicai is famous for cooking mountain, wild and seafood dishes. As early as the Southern Song Dynasty, "horseshoe turtle in the sand and ox-tailed fox in the snow" was a famous dish at that time.