The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by the natural geography, climatic conditions, resources and specialties, eating habits and so on. Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like beautiful women in the south of the Yangtze River; Shandong and Anhui cuisine is like Gu Zhuo's simple northern healthy Han; Guangdong and Fujian cuisine are like romantic and elegant sons; Sichuan and Hunan cuisine are like celebrities with rich connotations and talents.
The cooking skills of the "eight major cuisines" in China have their own charm, and
The characteristics of their dishes are also different.
Shandong cuisine
School: It consists of two local flavors, Jinan and Jiaodong.
Features: it is rich in flavor and likes onion and garlic, especially for cooking seafood, soup and various animal offal.
Famous dishes: Fried Daha, Braised Conch and Crispy Carp
Sichuan Cuisine
There are two schools: Chengdu and Chongqing.
characteristics: it is famous for its rich, wide, thick and strong flavor.
Famous dishes: Kung Pao Chicken, Yipin Bear's Paw, Fish-flavored Shredded Pork and Dry-roasted Fish Wings
Jiangsu Cuisine
School: It is developed from Yangzhou, Suzhou and Nanjing local dishes.
features: cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup and keep the original juice.
famous dishes: shredded chicken soup, stewed crab powder, lion's head, crystal dish hoof, duck wrapped fish
Zhejiang cuisine
School: it is composed of local dishes such as Hangzhou, Ningbo and Shaoxing, and the most famous one is Hangzhou cuisine.
characteristics: fresh, tender and smooth, mellow, soft and waxy, refreshing and not greasy.
Famous dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken
Guangdong cuisine
There are three schools: Guangzhou, Chaozhou and Dongjiang, with Guangzhou cuisine as the representative.
characteristics: the cooking method emphasizes frying, frying, stewing, stewing, etc., and the taste characteristics are cool, light, crisp and fresh.
famous dishes: three snakes, dragons, tigers and phoenixes, roast suckling pig, chicken with salt bureau (on the left side of the fire), winter melon cup and ancient meat
Hunan cuisine
School: paying attention to spicy, spicy, sour, spicy, burnt, fragrant and fresh, especially sour and spicy.
famous dishes: braised shark's fin in red, fragrant lotus with rock sugar
Fujian cuisine
School: developed from Fuzhou, Quanzhou, Xiamen and other places, with Fuzhou cuisine as its representative.
features: seafood is the main raw material, and sweet, sour, salty, fragrant and delicious.
Famous dishes: Snowflake Chicken, Jin Shoufu, Braised Chicken, Jiaji Fish with Orange Juice, and Tai Chi Shrimp
Anhui Cuisine
School: It is composed of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative.
features: ham as a seasoning, crystal sugar as a fresh flavor, good at stewing and paying attention to pyrotechnics.
Famous dishes: Gourd Duck and Fuliji Roasted Chicken.