In fact, I personally think they are all orthodox dishes. However, in terms of historical evolution, the emergence of cuisines is due to the different food cultures in various places, so there are big differences in the flavor of the dishes. The first eight major cuisines were formed in the Qing Dynasty. Among them, the four major cuisines of Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Jiangsu cuisine were already formed in the early Qing Dynasty, and they are all famous local dishes. The other four major cuisines were formed in the late Qing Dynasty, namely Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine. Since the first four major cuisines are more famous, gradually, the next four major cuisines also became famous. Therefore, the former is more orthodox than the latter.

Shandong cuisine is mainly salty and fresh, so when cooking this dish, soup should be used to enhance the freshness. Shandong cuisine originated from Shandong. Its classic dishes include tofu, crucian carp in milk soup, three-shredded shark's fin, etc. It most showcases the chef's skills and is one of the most skillful cuisines. Everyone knows that Sichuan cuisine is mainly spicy. As the name suggests, it is Sichuan cuisine. Among them, Chengdu, Zigong, and Chongqing each have a Sichuan cuisine series. The most representative Sichuan cuisine is Meishan cuisine. Of course, fish-flavored shredded pork, Kung Pao chicken, boiled pork slices, etc. are also representative cuisines of Sichuan cuisine, and my personal favorite is Sichuan cuisine.

Cantonese cuisine is mainly fresh and fragrant, oily but not greasy, light but not light. It is Cantonese cuisine, which is good at stir-frying. When stir-frying, the heat and oil temperature must be just right. Abroad, Cantonese cuisine is China's representative cuisine. It has a wide variety of dishes, high quality and delicious taste, and has a certain influence on the world's food culture. Jiangsu cuisine is mainly light and pays attention to the changes in the seasons. No need to think about it, Jiangsu cuisine is mainly good at stewing, stewing, steaming, and stir-frying. The original flavor of this dish must be preserved. Representative dishes include Jinling roast duck, braised lion head, etc.

The different cultures of each place will also affect the changes in cuisine. Everyone’s tastes vary, but their favorites should be the local dishes from their hometown, because they have familiar tastes and familiarity. people. Sometimes the same dish is made in the same way and uses the same ingredients, but the taste is different. This is the so-called sense of familiarity! , Food is like this, and so are people.