Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine are known as the "Eight Major Cuisines".

1. Sichuan cuisine Sichuan cuisine is Sichuan cuisine. It is one of the four traditional cuisines with Chinese characteristics, one of the eight major cuisines in China, and a master of Chinese cuisine.

The division of the three schools of Sichuan cuisine is based on the established Shanghe gang, Xiaohe gang and Xiahe gang. The standardized and complete expression is: Shanghe gang Sichuan cuisine is the Rongpai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan; Xiaohe gang Sichuan cuisine

That is, Yanbang cuisine centered on Zigong in southern Sichuan, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine; Xiahebang Sichuan cuisine is Chongqing cuisine represented by Chongqing Jianghu cuisine and Wanzhou Big Bowl cuisine.

The three together form the branch cuisines of the three mainstream local flavor schools of Sichuan cuisine, representing the highest artistic level in the development of Sichuan cuisine.

On September 28, 2017, Meishan was awarded the title of "Hometown of Sichuan Kitchen" by the China Cuisine Association, and Meishan cuisine became the representative of Sichuan cuisine.

2. Shandong cuisine Shandong cuisine is a Qilu flavor that originated in Shandong. Its birthplace is Boshan District, Zibo City, Shandong Province. It is the only spontaneous cuisine among the four traditional Chinese cuisines (also the eight major cuisines) (compared to Huaiyang, Sichuan).

, Cantonese and other influential cuisines), it is the cuisine with the longest history, the richest techniques, the highest difficulty, and the most skillful cuisine.

2,500 years ago, the Confucian school in Shandong established the aesthetic orientation of Chinese food that focused on fineness, balance, and health; in the late Northern Wei Dynasty, "Qi Min Yaoshu" (written around 533-544 AD) summarized the "steamed food" in the middle and lower reaches of the Yellow River.

, boil, bake, stuff, fry, stir-fry, boil, cook, fry, wax, salt, soybean, vinegar, sauce, wine, honey, pepper" laid the framework of Chinese cooking techniques; a large number of Shandong chefs and dishes entered the market during the Ming and Qing Dynasties

The palace further sublimated the style characteristics of Shandong cuisine that are graceful, luxurious, upright, peaceful and healthy.

3. Cantonese cuisine Cantonese cuisine is Guangdong cuisine. It is one of the four traditional Chinese cuisines and one of the eight major cuisines. It originated in Lingnan.

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine). Each of the three flavors has its own characteristics.

Cantonese cuisine is as famous as French cuisine around the world. Since the number of overseas Chinese in Guangdong accounts for 60% of the country, most Chinese restaurants around the world focus on Cantonese cuisine.

Guangzhou cuisine covers the Pearl River Delta, Shaoguan, Zhanjiang and other places. It uses rich ingredients, carefully selects ingredients, and has excellent techniques. It is light but not bland, fresh but not vulgar, tender but not raw, and oily but not greasy.

Specializing in stir-fry, it requires the right heat and oil temperature.

It is also compatible with many Western cuisine recipes and pays attention to the momentum and grade of the dishes.

Guangzhou cuisine is the representative of Cantonese cuisine. It is known among the people as "Eat in Guangzhou". Shunde was even awarded the title of "City of Gastronomy" in the world by UNESCO.

4. Fujian cuisine 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.

Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and later integrated the cuisines of five regions: eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Puxian.

Fujian cuisine in the narrow sense refers to Fuzhou cuisine, which first originated in Min County, Fuzhou, Fujian, and later developed into three schools of Fuzhou, southern Fujian and western Fujian, namely Fujian cuisine in the broad sense.

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, as well as the wide range of soup routes.

It has unique characteristics and is unique in the cooking garden.

5. Jiangsu cuisine Jiangsu cuisine is one of the four major cuisines of Han China and one of the eight major cuisines. Since Jiangsu cuisine is similar to Zhejiang cuisine, it and Zhejiang cuisine are collectively called Jiangsu and Zhejiang cuisines.

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

It began in the Southern and Northern Dynasties, Tang and Song Dynasties. At that time, economic development promoted the prosperity of the catering industry, and Jiangsu cuisine became one of the two pillars of "Southern Food".

During the Ming and Qing Dynasties, Jiangsu cuisine developed more rapidly along the canal in the north and south and along the Yangtze River in the east and west.

The geographical advantages of the coast have expanded the influence of Jiangsu cuisine at home and abroad.

Jiangsu cuisine is represented by the four major cuisines of Suzhou, Huaian, Nanjing and Zhenjiang.

Its characteristics are thick but light, fresh and crispy, the original soup is thick but not greasy, the taste is mild, salty and sweet.

Its cooking skills are famous for being good at stewing, braising, roasting, simmering and stir-frying.

6. Zhejiang Cuisine Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight major cuisines of Han China. It has beautiful mountains and clear waters, rich products and delicious food. Therefore, the proverb goes: "There is heaven above, and 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.

Zhejiang cuisine system is composed of four local schools represented by Hangzhou, Ningbo, Shaoxing and Wenzhou.

7. Hunan cuisine Hunan cuisine, also known as Hunan cuisine, is also known as original cuisine in the Changsha area. It is one of the eight major 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.