the eight major cuisines are Shandong cuisine, Guangdong cuisine, Jiangsu cuisine, Sichuan cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine.

1. Sichuan cuisine

Sichuan cuisine is one of the four traditional cuisines in China, one of the eight Chinese cuisines and a master of Chinese cuisine.

The division of the three schools of Sichuan cuisine is based on the established conclusions of Shanghebang, Xiaohebang and Xiahebang, and it is standardized and completely expressed as follows: Shanghebang Sichuan cuisine is Rongpai Sichuan cuisine with Chengdu and Leshan in western Sichuan as the center; Xiaohebang Sichuan cuisine is a salt-banged dish centered on Zigong in southern Sichuan, which includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine. Xiahebang Sichuan cuisine is a special dish represented by Chongqing Jianghu cuisine and Wanzhou big bowl cuisine. The three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

2. Shandong cuisine

Shandong cuisine, which originated from the Qilu flavor in Boshan District, Zibo City, Shandong Province (the current passage area is not limited to contemporary Shandong Province, but the southern Liaoning cuisine represented by Dalian cuisine also belongs to Shandong cuisine), is the only spontaneous cuisine among the four traditional cuisines (also the eight major cuisines) in China (relative to the influential cuisines such as Huaiyang, Sichuan and Guangdong).

3. Cantonese cuisine

Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China. In a narrow sense, Cantonese cuisine refers to guangzhou fu cuisine (Guangfu cuisine), while in a broad sense, Cantonese cuisine includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). Cantonese cuisine is as famous as French cuisine. Because the number of overseas Chinese in Guangdong accounts for 61% of the country, most Chinese restaurants in the world are mainly Cantonese cuisine.

4. Jiangsu cuisine

Jiangsu cuisine is one of the eight traditional cuisines in China. Because Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisine. Mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes. Jiangsu cuisine originated more than 2,111 years ago, among which Jinling cuisine originated in the pre-Qin period, when Wu people were good at cooking fried fish, steamed fish and fish fillets. More than 1,111 years ago, duck was a Nanjing delicacy. In the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were two pillars of "Southern Food".

5. Zhejiang cuisine

Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight major Han cuisines in China, with beautiful scenery, rich products and delicious food. Therefore, the proverb says, "There is paradise above, and Suzhou and Hangzhou below". Zhejiang province is located on the coast of the East China Sea, with a network of waterways in the north, and is known as the land of plenty. The southwest hills are undulating and rich in delicacies and game.

6. Fujian cuisine

Fujian cuisine is one of the eight major cuisines in China, which was formed through the mixture of Han culture in the Central Plains and Fujian and Yue cultures. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and then merged with the cuisines of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian. Fujian cuisine in a narrow sense refers to Fuzhou cuisine, which originated in Min County, Fuzhou, Fujian Province, and later developed into three schools of Fuzhou, Minnan and West Fujian, that is, generalized Fujian cuisine.

7. Hunan cuisine

Hunan cuisine, also known as local cuisine in Changsha, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three local flavors. Hunan cuisine is well-made, with a wide range of materials, varied tastes and various varieties; The color is oily and heavy, and it is practical; Pay attention to spicy, delicious and tender taste; The method of making is known as stewing, stewing, waxing, steaming and frying.

8. Anhui cuisine

Anhui cuisine, which refers to Huizhou cuisine and anhui cuisine, is one of the eight traditional cuisines in China. Huizhou cuisine originated in Qin and Han Dynasties, flourished in Tang and Song Dynasties, and reached its peak in the middle and late Qing Dynasty. Huizhou cuisine is a local feature of six counties in Huizhou, and its unique geographical and humanistic environment gives it a unique flavor. Due to the rise of Huizhou merchants in Ming and Qing Dynasties, this local flavor gradually entered the market and spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, which has a wide influence.