There are many schools of Chinese cuisine in cooking. The most influential and representative of them are also recognized by the community: Lu, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Hui and other cuisines, which is often referred to as China's "eight major cuisines".

Henan dishes are not included in the "eight major cuisines".

Two: Henan cuisine:

While Henan cuisine is not included in the "eight major cuisines", Henan cuisine in the Central Plains region of China is still very distinctive, playing a very important role.

Henan province has a long cultural history and is one of the main birthplaces of China's ancient civilization, with a rich cultural heritage. Henan's cooking technology also has its own characteristics, is one of China's important cuisine. During the Northern Song Dynasty, Henan cuisine has developed into a system of Yu cuisine with color, aroma, taste, shape, and utensils with all five characteristics, and with the flavor of the palace.

Henan cuisine for short. The development of Henan cuisine, in addition to its historical reasons, but also with the province's abundance of precious cooking materials have a close relationship. In the western mountainous areas of Henan, the abundance of monkey head, antler velvet, fistula, sheep vegetarian tripe and mushrooms; in the northern part of Henan, there is the nationally renowned Huaiqing yam, wide-backed Ki Carp, Baiquan white eel and clearing of bamboo shoots; south of Henan, fish, shrimp, plains of the poultry, eggs, and its resources are quite rich. "Luo carp, I bream, expensive as cattle and sheep", "the Yellow River carp is very good, to Kaifeng for the most", these historical stories, has long been spread throughout the country.

Henan cuisine in the selection of materials, such as: "Carp eat a foot, Carp eat eight inches", "chicken eat grain cooked, fish eat ten", "whip pole eel, horseshoe turtle, eat every year in March and April". The fish is eaten in March and April every year. In the knife work, Henan Province, "cut must be neat, slice must be uniform, solution must be more than half, chopping and not messy" traditional skills; Henan's kitchen cut is different, it has a "cut before and after chopping the middle slice, cut the back of the smash mud and pounding garlic" all the versatility of the utility. In addition, Henan cuisine has a long time and four seasons with the head of the head of the head of the head of the head of the head of the head of the head of the head of the head of the head of the head of the head of the head of the head of the head of the head of the head of the head of the head of the traditional habit of food.

"Singing the cavity of the opera, cooking soup", which is a saying in Henan, it shows that Henan is very concerned about the production of soup. Henan in the production of soup, divided into head soup, white soup, hair soup, soup; raw materials for soup production, must be "two wash, two pots, two skimming". When it comes to the need for advanced clear soup, but also another raw material, set and chase, so that it reaches: clear is the bottom, thick is white, flavor mellow, thick hanging lips.

Henan cuisine cooking methods, *** there are more than 50 kinds. Grill, burn, fry, stir-fry, burst, stir-fry, stir-fry, chili with special characteristics; onion and pepper chili and concave, unique. Among them, the steak dish is more unique, known as "steak dish does not thicken, soup from the sticky" reputation. In addition, Henan popping vegetables with martial arts fire, hot pot cool oil, rapid operation, crisp texture, juice color milky.

Henan cuisine is characterized by representative dishes: Kaifeng's "Sweet and Sour Buttermilk Yellow River Carp Roasted Noodles", Luoyang's "Peony Swallow Vegetables", Anyang's "Fried Three Sticky", and South Henan's "Gui Hua Pi Shi". "Gui Hua Pi Si" and so on, these long history of the local famous dishes, is still famous, for the Chinese and foreigners praised.

Three: the reasons for the formation of the eight cuisines:

Cuisine due to geography, climate, customs, specialties of the formation of different local flavors, the division of cuisine alone on the dietary characteristics of the Han Chinese, there are four major cuisines, eight cuisines, ten cuisines, and the division of the Department of the Department of said, and the division of the Department of the trend is still continuing to increase. According to the four major cuisines, there are Sichuan cuisine, Cantonese cuisine, Su cuisine and Lu cuisine. There are also eight major cuisines. Among them, the major cuisines are intertwined, each with its own specialties.

Except for Henan cuisine is not included in the "eight major cuisines", Beijing cuisine is not included.