Cuisine is a genre of China cuisine, which has evolved into its own system after a long period of time in terms of materials selection, cutting and cooking, and has distinctive local flavor characteristics, and is recognized by the society.
China has a long history of traditional catering culture, and there are many schools of cuisine in cooking. In the Qing Dynasty, four major cuisines of Shandong, Sichuan, Guangdong and Jiangsu were formed (according to the ranking in Xu Ke's "Clear Barn Banknotes"). Later, local cuisines such as Fujian, Zhejiang, Hunan and Huizhou became famous gradually, thus forming the "eight major cuisines" in China.
Namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. China people invented frying (explosion, stir-frying), burning (stewing, stewing, braising and marinating), frying (steaming and pasting), frying (cooking), boiling (braising, stewing and stewing), steaming, roasting (salting, smoking and air drying) and cold salad.
Forming factors:
Local products and customs, such as cattle and sheep in northern China, often cook with beef and mutton; South China is prolific in aquatic products and poultry, and people like to eat fish and meat. There are many seafood along the coast of China, and seafood is used for cooking.
Climate differences in different places form different tastes. Generally speaking, the north of China is cold, and the dishes are mainly thick and salty. The climate in East China is mild, and the dishes are mainly sweet and salty, while the southwest is rainy and humid, and the dishes are mostly spicy and strong.
Baidu encyclopedia-eight major cuisines