First, Shandong cuisine

After the Song Dynasty, Shandong cuisine became the representative of "Northern Food". In the Ming and Qing dynasties, Shandong cuisine became the main part of the imperial palace, which had a great influence on the northeast of Beijing and Tianjin. Today, Shandong cuisine evolved from the local dishes of Jinan and Jiaodong. It is famous for its fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow. Jinan cuisine is good at frying, roasting, frying and frying. Its famous varieties include sweet and sour Yellow River Carp, Jiuzhuan large intestine, crispy soup, roasted conch, roasted oyster locust, roasted prawn and clear soup bird's nest. Jiaodong cuisine is famous for cooking all kinds of seafood, with fresh taste and light taste. Its famous varieties include "dry steamed Cargill" and "oil-fried conch". After the founding of the People's Republic of China, the varieties of innovative famous dishes include "abalone with original shell", "walnut meat in milk soup", "fish with white sauce" and "elbow with sesame powder".

Second, Sichuan cuisine

It began to take shape in the late Qin dynasty and early Han dynasty. It developed rapidly in the Tang and Song Dynasties and became famous in the Ming and Qing Dynasties. Today, Sichuan restaurants are all over the world. Authentic Sichuan cuisine is represented by the dishes in Chengdu and Chongqing, Sichuan. Pay attention to the selection of materials, pay attention to specifications, color separation and side dishes, bright and harmonious. Its characteristics are sour, sweet, hemp, spicy and fragrant, heavy in oil, strong in flavor, paying attention to seasoning, and inseparable from three peppers and fresh ginger. It is popular with spicy, sour and hemp, which is rare in other local dishes, forming a unique flavor of Sichuan cuisine and enjoying the reputation of "one dish is blindly tasted, and all dishes are delicious". Cooking methods are good at roasting, roasting, dry frying and steaming. Sichuan cuisine is good at comprehensive taste, and its juice is thick. On the basis of salty, sweet, hemp, spicy and sour flavors, various seasonings are added to form various compound flavors, such as home-cooked flavor, salty flavor, fish flavor and litchi flavor. The representative dishes are "Boiled Dried Silk", "Braised Eel", "Odd Chicken Piece" and "Mapo Tofu".

Third, Cantonese cuisine

Cantonese cuisine was recorded in the Western Han Dynasty. Influenced by the imperial chef's going to Yangcheng in the Southern Song Dynasty, it developed rapidly in the Ming and Qing Dynasties. In the 20th century, with the foreign trade, it absorbed some specialties of western food, and Cantonese cuisine was also introduced to the world. There are thousands of Cantonese restaurants in new york, USA alone. Cantonese cuisine is represented by the cuisines of Guangzhou, Chaozhou and Dongjiang. Dishes have a wide range of raw materials, a variety of colors, novel shapes, and are good at changing, paying attention to freshness, tenderness, coolness and smoothness. Generally, they strive to be light in summer and autumn, while they are heavy in winter and spring. There are so-called five flavors and six flavors in seasoning. Its cooking is good at frying, frying, stewing, stewing, stir-frying, etc., and its dishes are rich in color, smooth but not greasy. It is famous for cooking snakes, raccoons, cats, dogs, monkeys, rats and other wild animals. The famous dishes include "Three Snakes, Dragon, Tiger and Phoenix", "Five Snakes Soup", "Chicken with Salt Fire", "Beef in Oyster Sauce", "Roasted Suckling Pig", "Dry Fried Prawn" and "Winter Melon Cup".

Fourth, Fujian cuisine

Originated in Minhou County, Fujian Province. It is developed with the dishes of Fuzhou, Quanzhou, Xiamen and other places as representatives. It is famous for its beautiful color and fresh taste. Cooking methods are good at frying, sliding, frying and simmering, especially "bad". Because Fujian is located in the southeast coast, it is rich in a variety of seafood, such as sea eel, razor clam, squid, yellow croaker, sea cucumber, etc. Therefore, many kinds of dishes are cooked with seafood as raw materials, which has a unique flavor. Famous dishes include "Buddha jumps over the wall", "drunken rotten chicken", "sour and spicy rotten squid", "fried sliced rotten chicken", "Tai Chi prawn", "steamed fish" and "litchi meat".

Five, Jiangsu cuisine

Beginning in the Southern and Northern Dynasties, after the Tang and Song Dynasties, it competed with Zhejiang cuisine and became one of the two pillars of "Southern Food". Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by being thick with light taste, fresh, crisp and rotten, the original juice and soup are thick but not greasy, the taste is mild, and the salty taste is sweet. Its cooking skills are good at stewing, stewing, burning, simmering and frying. When cooking, the materials are rigorous, paying attention to color matching and modeling, and the four seasons are different. Suzhou cuisine is sweet in taste and harmonious in color matching; Yangzhou cuisine is light and palatable, with prominent main ingredients, fine knife work and mellow taste; Nanjing and Zhenjiang dishes are delicious and mellow, especially the duck dishes are famous. Famous dishes include clear soup and fire recipe, duck with shark's fin, Sweet and Sour Mandarin Fish, watermelon chicken and salted duck.

Sixth, Zhejiang cuisine

It is developed with the dishes of Hangzhou, Ningbo, Shaoxing and Wenzhou as the representatives. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp, and it is also a famous scenic resort. The lakes and mountains are beautiful, the mountains and rivers are beautiful, elegant and pleasant, so its dishes are picturesque, and many famous dishes come from the people, which are well-made and varied. Cooking skills are good at frying, frying, stewing, slipping, steaming and burning. Famous dishes include West Lake Vinegar Fish, Raw Fried Slices, Dongpo Meat, Longjing Shrimp, Dry Fried Bell, Chicken with Children, Fish in Clear Soup, Braised Meat with Dried Vegetables, Yellow croaker in Big Soup, Fried Cuttlefish Roll and Splendid Fish.

Silk "and so on.

Seven, Hunan cuisine

It is developed with the dishes of Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area as the representatives. It is characterized by a wide range of materials, strong oil color, mostly Chili and smoked wax as raw materials, and the taste pays attention to fragrance, sour and spicy, soft and tender. Cooking methods are good at waxing, smoking, stewing, steaming, stewing, frying and frying. Its famous dishes include Steamed with Bacon, Donganzi Chicken, Spicy Chicken, Braised Shark's Fin in Red, Stewed Belly in Soup, Xianglian with Rock Sugar, Money Fish and so on.

Eight, Anhui cuisine

It is composed of local dishes along the Yangtze River, Huaihe River and Huizhou Island. It is characterized by simple selection of materials, emphasis on fire power, heavy oil color, mellow taste and original flavor. Anhui cuisine is famous for cooking Shan Ye seafood. As early as the Southern Song Dynasty, "horseshoe turtle in the sand, oxtail fox in the snow" was a famous dish at that time. Its cooking method is good at burning, stewing and stewing. Famous dishes include Fuliji Roasted Chicken, Braised Turtle with Ham, Pickled Fresh Mandarin Fish, Braised Whip Bamboo Shoots with Ham, Roasted Pheasant in Snow and Winter, Braised Civet in Braised Sauce, Fat King Fish in Milk, Smoked shad in Mao Feng and so on.

What is the correct ranking of the eight major Chinese cuisines?

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

First, Shandong cuisine

Shandong cuisine can be said to be the best among the eight major cuisines. After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine". During the Ming and Qing Dynasties, Shandong cuisine became the main part of the royal diet, which had a great influence on the northeast of Beijing and Tianjin. Shandong has evolved from the local cuisine of Jinan and Jiaodong. It is famous for its fragrance, tenderness and pure taste. Pay attention to the preparation of clear soup and milk soup, and clear soup is fresh.

Second, Sichuan cuisine

At the end of Qin dynasty and the beginning of Han dynasty, it began to take shape. The Tang and Song Dynasties developed rapidly, and the Ming and Qing Dynasties became famous. Today, Sichuan restaurants are all over the world. Authentic Sichuan cuisine is represented by Chengdu, Sichuan, Chongqing and Sichuan cuisine.

Pay attention to the selection of materials, specifications, color separation, clear priorities of dishes, lively and coordinated. Its characteristics are sour, sweet, hemp, fragrant, heavy in oil and strong in flavor, and it is inseparable from three peppers and fresh ginger. It is popular with spicy, sour and hemp. It is very popular among other local dishes. It is rare to form the unique flavor of Sichuan cuisine, enjoying the reputation of "one dish blindly, a hundred dishes with a hundred flavors". The best cooking methods are roasting, roasting, dry mixing and steaming.

Third, Cantonese cuisine

Cantonese cuisine was recorded in the Western Han Dynasty. In the Southern Song Dynasty, under the influence of the imperial chef who went to Yangcheng, the Ming and Qing Dynasties developed rapidly. In the 20th century, they followed foreign trade and absorbed some special dishes of western food. Cantonese cuisine has also been introduced to the world. Home. Cantonese cuisine is represented by Guangzhou, Chaozhou and Dongjiang cuisine.

Dishes have a wide range of materials, diverse colors, novel shapes, good at change, and pay attention to freshness, tenderness, smoothness and smoothness. Generally, summer and autumn are light and winter and spring are concentrated. The so-called five flavors and six flavors. His cooking is good at frying, frying, stewing, stewing and frying. The dishes are rich in color, smooth but not greasy. Especially famous for cooking snakes, raccoons, cats, dogs, monkeys, rats and other wild animals.

Famous dishes include "Three Snakes, Dragon, Tiger and Phoenix", "Five Snakes Soup", "Salted Turkey", "Beef in Oyster Sauce", "Roasted Suckling Pig" and "Winter Melon Cup".

Fourth, Fujian cuisine

Originated in Minhou County, Fujian Province. It is developed with the dishes of Fuzhou, Quanzhou and Xiamen as the representatives. It is famous for its beautiful colors and fresh taste. The best cooking methods are frying, stewing, frying and stewing, especially "jujube".

Fujian is located in the southeast coast, and is rich in many kinds of seafood, such as star eel, razor clam, squid, yellow croaker, sea cucumber, etc. Therefore, all kinds of dishes with unique flavor are cooked with seafood as raw materials. Taste. Famous dishes include Buddha jumping over the wall, drunken chicken, hot and sour squid, cooked chicken slices, Taiji shrimp, steamed Kerry fish and litchi meat.

Five, Jiangsu cuisine

Beginning in the Southern and Northern Dynasties, after the Tang and Song Dynasties, it competed with Zhejiang cuisine and became one of the two pillars of "Southern Cuisine". Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. Its characteristics are thick and light, fresh and crisp, the original soup is thick but not greasy, the taste is warm and moist, salty and sweet. His cooking skills are famous for being good at stewing, stewing, roasting, simmering and frying.

When cooking, the materials are rigorous, emphasizing color matching and different shapes. The four seasons are different. Suzhou cuisine is sweet in taste and harmonious in color matching; Yangzhou cuisine is light and delicious, with outstanding main ingredients, fine knife work and mellow taste; Nanjing and Zhenjiang dishes are mellow and delicate, especially duck dishes. Famous dishes include clear soup and fire recipe, shark's fin wrapped in duck, squirrel mandarin fish, watermelon chicken and salted duck.

Sixth, Zhejiang cuisine

Represented by dishes from Hangzhou, Ningbo, Shaoxing and Wenzhou. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp, and it is also a famous scenic resort. Lakes and mountains, beautiful scenery, elegant and pleasant scenery. Therefore, its dishes are picturesque, and many famous dishes come from the people.

Well-made and varied. Cooking skills are good at frying, frying, stewing, stewing, steaming and burning. Famous dishes include West Lake Vinegar Fish, Shengbao Fish, Dongpo Meat, Longjing Shrimp, Fried Bell, Beggar Chicken, Fish Pills in Clear Soup, Dried Vegetables, Braised Meat, Yellow croaker in Yellow Soup, Fried Cuttlefish Roll and Splendid Fish Slices.

Seven, Hunan cuisine

It is developed with the dishes represented by Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. It is characterized by a wide range of materials, heavy oil and strong color. It mostly uses pepper and smoked wax as raw materials. The taste is heavy, hot and sour, soft and tender. Cooking methods are good at waxing, smoking, simmering, steaming, stewing, frying and frying. Its famous dishes are Steamed with Bacon, Dong 'an Chicken, Spicy Chicken, Braised Shark's Fin, Pork Belly in Soup, Xiang Lian with Rock Sugar and Money Fish.

Eight, Anhui cuisine

It consists of local dishes along the Yangtze River, Huaihe River and Huizhou. It is characterized by simple material selection, exquisite pyrotechnics, heavy oil, rich color, mellow taste and original flavor. Anhui cuisine was famous for cooking Shan Ye seafood as early as the Southern Song Dynasty.

"Sand horseshoe crab and oxtail fox in the snow" was a famous dish at that time. Its cooking methods are roasting, stewing and stewing. Famous dishes include Fuli Chicken and Roasted Chicken, Braised Turtle with Ham, Pickled Fresh Mandarin Fish, Stewed Bamboo Shoots with Ham, Roasted Civet Cat in Snow and Winter, Milk Juice, Fat King Fish and Maofeng Smoked Mandarin Fish.

Correct ranking of eight Chinese cuisines

The eight major cuisines are juxtaposed, and there is no ranking in order, as follows:

1, Shandong cuisine

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

2. Sichuan cuisine

Sichuan cuisine is one of the four traditional Han cuisines in China and one of the eight Chinese cuisines. Originated in Sichuan and Chongqing, it is characterized by hemp, spicy, fresh and fragrant.

3. Cantonese cuisine

Cantonese cuisine, namely Cantonese cuisine, refers to guangzhou fu cuisine in a narrow sense, which also refers to Guangzhou cuisine in general. It is one of the four major cuisines of Han nationality in China. It originated from the Central Plains, and after more than 2,000 years of development, it gradually matured in the late Qing Dynasty.

4. Su cuisine

Jiangsu cuisine. Jiangsu cuisine, commonly known as "Su cuisine" in culinary science, is the second largest cuisine in the court, which is composed of four kinds of flavor rivers: Nanjing, Xu Hai, Huaiyang and Sunan. Today, Huaiyang cuisine is still the main one in state banquets.

5. Fujian cuisine

Fujian cuisine is a cuisine mainly formed by local flavor dishes in eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. Represented by Fuzhou cuisine.

Fujian cuisine is fresh, light and refreshing, and tends to be sweet and sour. Especially pay attention to the soup, soup fresh, delicious, soup varieties, with traditional characteristics. Fujian cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages", which has the following distinctive characteristics: first, it is clever in knife work and interesting in taste; Second, there are many soups and dishes, and the changes are endless; Third, the seasoning is strange, not one side.

6. Zhejiang cuisine

Zhejiang cuisine is a local cuisine represented by Hangzhou, Ningbo, Shaoxing and Wenzhou. Zhejiang cuisine uses a wide range of raw materials, and pays attention to the freshness and reasonable collocation of raw materials in order to complement each other's tastes and fully explore the delicacy and nutrition of ordinary raw materials.

7. Anhui cuisine

Huizhou cuisine, referred to as Huizhou cuisine, is one of the eight major cuisines in China. Huizhou cuisine originated from Huizhou Prefecture in the Southern Song Dynasty. Huizhou cuisine is a local feature of ancient Huizhou, and its unique geographical and humanistic environment gives it a unique taste.

8. Hunan cuisine

Hunan cuisine, also called Hunan cuisine, is one of the eight major Han cuisines with a long history in China. Hunan cuisine pays special attention to seasoning, especially hot and sour, salty, fragrant and fresh. It is hot in summer, and its taste is light and fragrant. Winter is wet and cold, and the taste is heavy, hot and fresh.

What are the eight Chinese cuisines?

The eight major cuisines in China are: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

Authentic Sichuan cuisine is represented by the dishes in Chengdu and Chongqing, Sichuan. Its characteristics are sour, sweet, hemp, spicy and fragrant, heavy in oil and strong in flavor, and it is inseparable from three peppers. It is popular with spicy, sour and hemp, and its cooking methods are good at roasting, roasting, dry frying and steaming.

Representatives of Sichuan cuisine: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan style pork, Dongpo elbow. Shandong cuisine is characterized by fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow.

He is good at frying, roasting, frying and frying. His famous dishes are: Jiuzhuan large intestine, crispy soup, braised prawns, Four Joy Meetballs, jar meat, sweet and sour carp and so on.

Ranking order of eight major cuisines

The eight major cuisines are Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Guangdong cuisine, Zhejiang cuisine, Fujian 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 cuisine 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, and * * * together constituted the "eight major cuisines" of China's traditional diet.

In the Qing Dynasty, four major cuisines of Shandong, Sichuan, Guangdong and Jiangsu were formed. Later, local cuisines such as Fujian, Zhejiang, Hunan and Anhui became famous gradually, thus forming China's "eight major cuisines", namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

formative factor

1, custom reasons

Local products and customs, such as cattle and sheep in northern China, often cook with beef and mutton; South China is prolific in aquatic products and poultry, and people like to eat fish and meat. There are many seafood along the coast of China, and seafood is used for cooking.

2. Climatic reasons

Climate differences in different places form different tastes. Generally speaking, the north of China is cold, and the dishes are mainly thick and salty. The climate in East China is mild, and the dishes are mainly sweet and salty, while the southwest is rainy and humid, and the dishes are mostly spicy and strong.