Chinese food includes Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine, Northeastern cuisine, Hebei cuisine, Henan cuisine, Hubei cuisine, local cuisine, Hakka cuisine, Gan cuisine, Beijing cuisine, Muslim cuisine, etc.

Cuisine.

Chinese food is divided into eight major cuisines. The first is Shandong Shandong cuisine, with the representative dish "Roast Sea Cucumber with Green Onions"; the second is Sichuan Sichuan cuisine, with the representative dish "Shredded Pork with Fish Flavor"; the third is Guangdong Cantonese cuisine, with the representative dish "Roasted Suckling Pig"

; The fourth is Fujian and Fujian cuisine, with the representative dish "Buddha Jumps Over the Wall"; the fifth is Hunan Hunan cuisine, with the representative dish "Maoxuewang"; the sixth is Jiangsu Su cuisine, with the representative dish "Farewell My Concubine"; the seventh is Zhejiang and Zhejiang cuisine, with the representative dish "Farewell My Concubine"

The dish is "West Lake Fish in Vinegar"; the eighth is Anhui cuisine, the representative dish is "Lao Feng Huai Zhu".

Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines and one of the eight major cuisines in China.

Cantonese cuisine in a narrow sense refers to Cantonese cuisine (i.e. Guangzhou cuisine), and in a broad sense it includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine).

Cantonese cuisine originates from the Central Plains and inherits the Central Plains food style advocated by Confucius of "never getting tired of fine food and never getting tired of fine meat". Therefore, the cooking methods of Cantonese cuisine are relatively complex and delicate. For example, the claypot rice and roasted suckling pig in Cantonese cuisine originated from the Zhou Dynasty.

"Bazhen" delicacies; roast goose is derived from roast duck, a famous dish in the Song Dynasty; dim sum was introduced from the Central Plains to Guangdong and evolved into today's shrimp dumplings, dry steamed siomai and other Cantonese dim sum.

Sichuan cuisine is famous for its wide range of ingredients, varied seasonings, diverse dishes, fresh taste, and emphasis on mellowness. It is famous for its good use of spicy seasonings. It is also famous for its unique cooking methods and strong local flavor, integrating the characteristics of the southeast and northwest.

, learn from the strengths of others, and are good at absorbing and innovating.

Shandong cuisine is a spontaneous cuisine among the four traditional Chinese cuisines (also the eight major cuisines) (compared to the influential cuisines such as Huaiyang, Sichuan, and Cantonese). It is the cuisine with the longest history, the richest techniques, and the most skillful

, is a representative of the culinary culture of the Yellow River Basin.

Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight traditional Chinese cuisines. It has beautiful mountains and clear waters and rich products. Therefore, the proverb goes: "There is heaven above, and there are Suzhou and Hangzhou below."

Zhejiang Province is located on the coast of the East China Sea in my country. With a network of waterways in the north, it is known as a land of plenty.

The southwest is undulating hills, rich in mountain delicacies and game.

The eastern coast is densely covered with fisheries and rich in aquatic resources. There are more than 500 species of commercial fish and shellfish products. The total output value ranks first in the country. It is rich in products, has beautiful delicacies, unique characteristics, and is well-known.

Fujian cuisine is one of the eight major cuisines in China. It was formed through the mixture of Han culture and Minyue culture in the Central Plains.

Since Fujian people often travel by sea, their dietary customs have gradually formed a unique cuisine with open characteristics.

Fujian cuisine is famous for cooking delicacies from the mountains and seas. On the basis of excellent color, aroma and shape, Fujian cuisine is especially famous for its "fragrance" and "taste". Its style and characteristics are fresh, mellow, meaty and not greasy, and it has a wide range of soup routes.

Its characteristics are unique among the cooking gardens.

Hunan cuisine, also called Hunan cuisine, is one of the eight major Han cuisines with a long history in China. It has been formed as early as the Han Dynasty.

There are three main local flavors: the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan.

Hunan cuisine is carefully prepared, uses a wide range of ingredients, has varied tastes, and has a wide variety of varieties; the color is rich in oil and rich in color, and it pays attention to affordability; the taste pays attention to spicy, fragrant, fresh, soft and tender; the preparation methods include simmering, stewing, curing, and steaming.

, known for various methods of speculation.

Hui cuisine is Anhui cuisine, which is a general term for Southern Anhui cuisine, Wanjiang cuisine, Hefei cuisine, Huainan cuisine, and Northern Anhui cuisine, represented by Wannan cuisine.

Among them, the southern Anhui flavor is represented by Huizhou local cuisine, which is the mainstream and origin of Huizhou cuisine.

Jiangsu cuisine, one of the eight traditional Chinese cuisines, is referred to as Jiangsu cuisine.

Since Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisine.

It mainly consists of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local dishes.

Jiangsu cuisine originated more than 2,000 years ago, among which Jinling cuisine originated in the pre-Qin period. At that time, the Wu people were good at making grilled fish, steamed fish and fish fillets. More than a thousand years ago, duck was already a delicacy in Nanjing.

During the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of “Southern Food”.