The eight major Chinese cuisines include Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Among them, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine were formed in the early Qing Dynasty and became the most influential local cuisines at that time, known as the "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, which together constituted the "eight major cuisines" of traditional China cuisine.

1, Shandong cuisine-salty and fresh, thick oil red sauce

Shandong cuisine, which originated from Qilu flavor in Shandong Province, is one of the four traditional cuisines in China, and it is the one with the longest history, the richest techniques, the highest difficulty and the most skillful skills in China.

Classic dishes include Taishan Sanmei Soup, Milk Soup Carassius auratus, Baked Erdong, Jiaodong Four Warm Mix, Sweet and Sour Fillet, Braised Prawn, Zhaoyuan Steamed Pill, Yipin Tofu, Braised Sea Cucumber with Onion, Three-thread Shark's Fin, Braised White Four Treasures, Sweet and Sour Yellow River Carp, Jiuzhuan Large Intestine, Fried Crispy, Braised Abalone with Original Shell, Braised Shrimp with Pepper, Braised Fish Slices and Fried Fish Slices. Milk soup, mullet egg soup, pot-cooked duck, crispy chicken, yellow croaker bean curd soup, shredded yam, pear balls with honey sauce, scattered Dan in casserole, bagged chicken, sliced hibiscus chicken, lotus root in yellow tube, oil bean paste, Yangguan Sandie, shrimp before rain, black clouds holding the moon, yellow croaker fillets, boiled yellow croaker and clear soup.

2. Sichuan cuisine-heavy oil and heavy salt, spicy and delicious.

Sichuan cuisine is famous for its wide range of materials, changeable seasonings, diverse dishes, fresh and mellow taste and good use of spicy seasonings. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest. Mainly home-cooked dishes, mostly with daily flavor. Its characteristic is that the red taste pays attention to hemp, spicy and fragrant, while the white taste is still slightly spicy.

Representative dishes include Sichuan-style pork, shredded pork with fish flavor, kung pao chicken, boiled fish, boiled pork slices, husband and wife's lung slices, diced Chili chicken, Mapo tofu, Dongpo elbow and Dongpo pork. Classic dishes include: spicy fragrant fish, chestnut roast chicken, hot and sour jellyfish, spicy chicken, great chicken, chicken feet with pickled peppers, beef, liao ribs, saliva chicken, shredded potatoes with hot and sour taste, etc.

3. Cantonese cuisine-authentic, salty, fresh and light.

Cantonese cuisine originated in Lingnan and consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). The three flavors have their own characteristics. Guangzhou cuisine covers the Pearl River Delta, Zhaoqing, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, superb skills, 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 heat and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food. Chaozhou cuisine originated in Chaoshan area, combining the strengths of Fujian and Guangdong, and formed its own genre. He is good at cooking seafood, especially soup, vegetarian dishes and beets. Fine knife work and pure taste. Dongjiang cuisine originated from the Hakka community in Dongjiang, Guangdong Province. Most of the dishes are mainly meat, and few aquatic products are produced. The main ingredients are outstanding, paying attention to fragrance, weight and saltiness. It is famous for its casserole dishes and has a unique local flavor. [

Classic Cantonese cuisine includes: boiled chicken, boiled shrimp, aunt abalone, shark's fin stewed with vegetable gall, unicorn perch, lobster stewed abalone, dry-fried beef river, old fire soup, Guangzhou Wenchang chicken, clay pot rice, Cantonese-style stuffed duck, steamed pork ribs with lobster sauce, hibiscus egg pineapple, roasted goose, roast suckling pig, braised pigeon, barbecued pork with honey and braised pork ribs. Chaozhou brine platter, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, stewed lobster in soup, steamed perch, braised pork hand, Chaozhou braised goose liver, hibiscus shrimp in oyster sauce, beef with sand tea, Hakka fermented bean curd, braised pork with plum vegetables, salted chicken, pork belly wrapped chicken and potted vegetables.

4, Su cuisine-sweet, yellow wine flavor

It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes. Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and retains the original juice of the dish. Its taste is fresh, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor.

Jiangsu's famous dishes include dried shredded chicken soup, steamed buns with raw bran, anchovies, three sets of ducks, Wuxi meat bones, roast square, crystal dishes, Yangzhou fried rice, stewed crab powder lion's head, Jinling meatballs, cabbage heart, stewed chicken with yellow mud, stewed chicken house, salted duck (Jinling salted duck), green snail shrimp, roasted square with honey sauce, cherry meat and female oil tanker.

5. Fujian Cuisine-Salty, Sweet (South) and Spicy (North)

Fujian cuisine is famous for cooking delicious food. On the basis of good color, fragrance and shape, he is especially good at "fragrance" and "taste". Its fresh, mellow, meaty but not greasy style and wide soup road have a unique position in the cooking garden. Fujian cuisine has three characteristics, one is good at seasoning with red grain, the other is good at making soup, and the third is good at using sweet and sour.

The specialties of Fujian cuisine include "Fotiaoqiang", as well as Fuzhou fish balls, Dingbian paste, Zhangzhou noodles, Putian noodles, fried oysters, Shaxian noodles, flat food, Xiamen Satie noodles, batter, Minnan salty rice, Xinghua rice noodles, litchi meat, Wuliuju [1], Snow Chicken, Minsheng fruit and so on.

6, Anhui cuisine-heavy oil flavor, heavy salt

Anhui cuisine is good at boiling, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire. The first cooking method is to use local materials and win with fresh ones. Huidi produces delicacies, game, seafood and poultry, and uses local materials to highlight the local characteristics of the dishes and ensure the freshness. The second is to make good use of fire, and the pyrotechnics are unique. According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, high-fire, medium-fire and low-fire cooking were used respectively. Third, he is good at stewing, and the shade is suitable. Besides frying, frying, frying, stewing, boiling, roasting and stewing, it is especially famous for roasting, stewing, smoking and steaming vegetables. The fourth is to pay attention to nature and strengthen the body with food.

Classic dishes include: Yipin Pot, Chopsticks, Pickled Fresh Squid, Tiger Skin Tofu, Bamboo Shoots, Braised Turtle with Ham, Steamed Stone Chicken (namely Shi Wa), Myrica rubra, Stewed Peony with Phoenix, Steamed Meat with Lotus Leaf Powder, Stewed Duck with Green Snail, and Zhonghe Soup.

7, Hunan cuisine-heavy oil, heavy salt, heavy spicy, bacon.

Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying.

The representative dishes of Hunan cuisine include fish head with chopped pepper, fried meat with chopped pepper, grandma in Xiangxi, sour meat in Jishou, beef powder, fish powder in Chenzhou, Dong 'an chicken, goldfish playing lotus, blood duck in Yongzhou, steamed bacon, sister jiaozi, delicious snake in Ningxiang, ginger and spicy snake in Yueyang and so on.

8. Zhejiang cuisine-the sauce is very strong

Zhejiang cuisine has four characteristics: exquisite selection of materials, unique cooking, attention to original flavor and fine production. The selection of materials should be "fine, special, fresh and tender". Cooking methods are good at frying, frying, stewing, frying, steaming and burning. The taste is fresh, crisp and tender, which keeps the natural color and true taste of raw materials. The dishes are exquisite in form, exquisite, delicate and elegant.

The main famous dishes of Zhejiang cuisine are: West Lake vinegar fish, Dongpo meat, crab soup, hometown southern meat, dry fried bell, steamed meat with lotus leaf powder, West Lake water shield soup, Longjing shrimp, Hangzhou braised chicken, Tiger running and flat fire, etc.