The eight major Chinese cuisines include: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Among them, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine were formed in the early Qing Dynasty and became the most influential local cuisine at that time, known as the "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * together constituted the "eight major cuisines" of China's traditional diet.

1, Shandong cuisine

Literally, "Lu" is naturally the Qilu flavor of Shandong. Its taste is salty and fresh, peaceful and healthy, and it is a cuisine that is suitable for spontaneous formation, with the longest history, the richest techniques, the highest difficulty and the most skillful. The traditional dishes in Shandong cuisine include sweet and sour carp, sea cucumber with onion, hibiscus chicken slices, Jiuzhuan large intestine, butterfly sea cucumber and Dezhou braised chicken.

2. Sichuan cuisine

Sichuan cuisine originated in Chongqing, Sichuan Province, and was mainly spicy and delicious. It appeared in the Qin and Han Dynasties. After the introduction of pepper, the great reform called it today's Sichuan cuisine, which is the most distinctive cuisine in China and the largest among the people. Among them, famous dishes include kung pao chicken, Mapo tofu, husband and wife lung slices, fish-flavored shredded pork and dragon wonton soup.

3. Cantonese cuisine

Cantonese cuisine, namely Cantonese cuisine, is a combination of Cantonese cuisine, Chaoshan cuisine and Dongjiang cuisine. It is the most influential China cuisine in the world and is also considered as the representative cuisine of China overseas. Among them, the traditional dishes are white-cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey, lobster baked in soup, steamed sea bass, braised pork with plum, salted chicken and so on.

4. Su cuisine

Jiangsu cuisine, namely Jiangsu cuisine, was the second largest cuisine in the court at that time, with its sweet taste, exquisite knife work and exquisite material selection and modeling. Among them, there are famous dishes such as powdered lion's head, Jinling meatballs, braised chicken with yellow mud, dried shredded chicken soup, raw bran stuffed with meat, anchovies, three sets of ducks and so on.

5. Fujian cuisine

Fujian cuisine, represented by the eastern Fujian and southern Fujian flavors, is actually a Hakka-style dish, with a light, fresh and juicy taste, which is very suitable for eating in the western world. Famous dishes include the Buddha leaping wall, chicken soup with mussels, light-fermented scallops, chopped river river, gossip banquet and hot and sour squid soup, etc.

6. Anhui cuisine

Anhui cuisine originated in Huizhou, Anhui Province, and is good at cooking delicacies and aquatic products. It tastes fresh, fragrant and salty, including braised civets, stewed pigeons in Huangshan Mountain, stewed turtles in ham and pickled fresh mandarin fish.

7. Zhejiang cuisine

Zhejiang cuisine pays attention to the fresh and tender raw materials, and its taste is light to highlight its original flavor. There are famous dishes such as Longjing shrimp, West Lake water shield, fried eel back with shrimp, West Lake vinegar fish, rock sugar turtle, steamed pork with lotus leaf powder, yellow croaker and sea cucumber soup.

8. Hunan cuisine

Hunan cuisine is a local flavor dish with a long history in China, which is mainly sour and spicy, salty, fragrant and fresh. There are famous dishes such as fish head with chopped pepper, steamed bacon, Liuyang steamed vegetables, beef tripe with hair and so on.