The eight major Chinese cuisines are Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine.

1. Cantonese cuisine

is the local flavor of Guangdong. In a narrow sense, Cantonese cuisine refers to guangzhou fu cuisine, that is, Guangzhou cuisine. The guangzhou fu here includes Shun (Germany), Nan (Hai) and Fan (Yu).

Cantonese cuisine in a broad sense, also known as "Chaozhou cuisine", is developed from Guangzhou cuisine (Shunde cuisine), Hakka cuisine and Chaozhou cuisine (Shanwei cuisine). The three major cuisines are different, among which Guangzhou cuisine and Dongjiang cuisine are similar. Cantonese cuisine is famous all over the world because of its strict selection of materials, fine workmanship, combination of Chinese and western, delicious quality and so on.

2. Sichuan cuisine

Sichuan cuisine originated in ancient Shu, and began to appear in the Qin and Han dynasties. In the Han and Jin dynasties, classical Sichuan cuisine took shape, characterized by "respecting taste" and "being spicy".

in the Tang and song dynasties, the classical Sichuan cuisine was further developed. Sichuan cuisine came out of Sichuan, and "Sichuan restaurants" spread all over Kaifeng and Lin' an, the capitals, winning the favor of many diners because of its unique flavor, and Sichuan cuisine was formed as an independent cuisine in the song dynasty. During the Ming and Qing Dynasties, Sichuan cuisine developed further. Until the Republic of China, modern Sichuan cuisine finally formed the characteristics of "one dish, one style, all kinds of dishes" and "fresh and mellow, spicy and spicy".

3. Shandong cuisine

originated from Qilu flavor in Shandong, with a long history and profound connotation, which has a great influence on the development of cooking technology in Beijing, Tianjin, North China and Northeast China. During the Ming and Qing Dynasties, a large number of Shandong chefs and dishes entered the court, which further sublimated the elegant and upright style of Shandong cuisine.

4. Huaiyang Cuisine

From the scenery of Huaiyang Cuisine at the Manchu banquet to the main dish at the first banquet of the founding of the People's Republic of China, from the Jinling flavor in a Dream of Red Mansions to the four famous dishes in China, it can be said that the scenery and cultural history of Huaiyang Cuisine can be traced back hundreds of years.

Huaiyang cuisine refers to the Huaiyang regional cuisine centered on Yangzhou and Huai 'an, which is formed in Yangzhou, Huai 'an and other regions. Huaiyang cuisine began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, and flourished in the Ming and Qing Dynasties. It is known as "the first delicious food in the southeast and the most beautiful in the world", and its characteristics are rigorous selection of materials and adaptation according to talents; Fine production and elegant style; Pursue the original taste, freshness and peace.

5. Zhejiang cuisine

Zhejiang cuisine, referred to as Zhejiang cuisine for short, has a long history and is a famous local cuisine in China. Zhejiang is close to the East China Sea, with mild climate and fertile land, and is rich in various fruit and vegetable crops. There are many rivers and rivers, rich in water resources, and fresh in the four seasons; The rolling hills in the southwest are rich in delicacies and game, which provide abundant raw materials for cooking. Rich cooking resources, numerous famous and special products, combined with excellent cooking skills, make Zhejiang cuisine stand out as a unique system.

6. 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 is famous for cooking delicacies. On the basis of good color, flavor and shape, it is especially good at "fragrance" and "taste". Its fresh, mellow, meaty and non-greasy style and extensive soup road make it live alone in the cooking altar garden.

7. Hunan cuisine

Hunan cuisine has a long history. As early as the Han Dynasty, Hunan cuisine has formed a cuisine, and its cooking skills have reached a fairly high level. It is good at being fragrant, sour and spicy, and has a strong mountain flavor. 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. Huizhou cuisine

originated from Huizhou Prefecture in the Southern Song Dynasty (now composed of Huangshan City, Wuyuan County, Jiangxi Province and Jixi County, Xuancheng City, Anhui Province). Huizhou cuisine is a local feature of ancient Huizhou, and its unique geographical and humanistic environment gives it a unique taste. Due to the rise of Huizhou merchants in Ming and Qing Dynasties, this local flavor gradually entered the market, spreading in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, with extensive influence, and once ranked first among the eight major cuisines in Ming and Qing Dynasties.