Food is the most important thing for the people, and Chinese recipes are complete.

There are eight main cuisines, which will be added in various places.

Xiangtan is hot and sour, and the hottest is Xichuan.

Cantonese cuisine pays attention to health, while Su cuisine tastes sweet.

There are clams, shrimps and crabs in Zhejiang, and Fujian soup is delicious.

Anhui cuisine is booming, and Shandong cooking techniques are sharp.

Stir-fried and simmered, sweet, sour, bitter and salty.

People have real meaning, but they have forgotten what they want to talk about.

Formation factors of eight major cuisines:

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.

3. Cooking method

Different cooking methods in different places have formed different characteristics of dishes. For example, Shandong cuisine and Beijing cuisine are good at frying, frying, roasting and frying. Stewing, steaming and burning in Anhui and Jiangsu; Sichuan cuisine is good at roasting, stir-frying and so on; Guangdong cuisine is good at roasting, baking, frying, stewing and steaming.