China has a long history of traditional catering culture, and there are many schools of cuisine in cooking. In the Qing Dynasty, four major cuisines of Shandong, Sichuan, Guangdong and Jiangsu were formed (according to the ranking in Xu Ke's Collection of Clear Barn Banknotes, the same below). Later, local cuisines such as Fujian, Zhejiang, Hunan and Huizhou gradually became famous, and finally eight major cuisines in China were formed. Now let's introduce the first four types of cuisines.

First, Shandong cuisine

Shandong cuisine is listed as the first of the cuisines, even affecting several other cuisines. Shandong cuisine is characterized by its delicate and fresh taste, and most of it is made of clear soup and milk soup. For example, sweet and sour carp, a famous dish in Jinan, is almost a must-have food on every household's table during the Chinese New Year holiday, such as Dezhou braised chicken with representative characteristics, Qingdao's famous minced sea cucumber, oil-fried conch, Confucius' representative dish, a peach for longevity, a bean curd and so on.

Second, Sichuan cuisine

Needless to say, Sichuan cuisine is deeply loved by young people today. Its characteristics are spicy and delicious, and its methods are varied. It is fried, cooked, braised and pasted, and everything is delicious. For example, the five famous dishes in Sichuan cuisine are Sichuan-style pork, husband and wife lung slices, shredded pork with fish flavor, kung pao chicken and Mapo tofu, which have been popular all over the country for a long time, and can be seen on the table of every household, in small restaurants or high-end restaurants in the streets.

Third, Jiangsu cuisine

Su cuisine and vegetables are the original palace cuisines, and they are still the main characters in state banquets today. The materials often used in Xuzhou cuisine are dog meat and big crabs, such as Pei Gong dog meat and Pengcheng fish balls, all of which have Xu Hai flavor characteristics. Huaiyang cuisine prefers to use eel, which is characterized by more taste choices and more exquisite production.

Fourth, Cantonese cuisine

Cantonese cuisine, also known as Cantonese cuisine by others, tastes lighter and smoother, such as braised pork with taro, boiled shrimp, fried shredded snake with colorful colors and so on, which are all representative dishes. Cantonese people pay great attention to eating, especially to ingredients, and attract countless tourists to taste sightseeing every year.