NO:1 eight major cuisines of Lu Cuisine
The first of the eight major cuisines when push Lu Cuisine. The formation and development of Lu Cuisine is related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the ancient cultural birthplaces of China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. It has mountains and rivers, rivers and lakes, thousands of miles of fertile land, abundant produce, convenient transportation and developed culture. Its grain production ranks third in the country; a wide variety of vegetables, good quality, is known as "the world's three major vegetable garden" one. Such as Jiaozhou cabbage, chapter Qiu onions, Cangshan garlic, Laiwu ginger are famous at home and abroad.
NO:2 Cantonese Cuisine
The Cantonese cuisine consists of three local flavors: Guangzhou Cuisine, Chaozhou Cuisine and Dongjiang Cuisine. Guangzhou Cuisine includes famous food from the Pearl River Delta and Zhaoqing, Shaoguan and Zhanjiang. The widest area, with a wide variety of materials, fine selection of materials, excellent skills, good at changing, flavorful, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. In summer and autumn, they strive to be light, while in winter and spring, they emphasize richness and are good at stir-frying, which requires that the fire and oil temperature be mastered in the right way. Chaoshan cuisine is a part of Fujian, and its language and customs are similar to those of southern Fujian.
NO:3 Eight Cuisines of Sichuan
Sichuan cuisine is also a cuisine with a long history, its birthplace is the ancient country of Ba and Shu. According to "Huayang Guo Zhi", the country of Ba "soil planting five grains, livestock six animals", and produce fish salt and tea honey; Shu country, "mountain forests, fish, garden fruits, four generations of ripening, everything is not available". At that time, the seasonings of Ba and Shu had brine, rock salt, Sichuan peppers, and "ginger of Yangpu". In the Warring States period cemetery unearthed artifacts, there have been a variety of bronze and ceramic eating utensils, the sprout of Sichuan cuisine can be seen. The formation of Sichuan cuisine is roughly between the unification of Qin Shi Huang and the establishment of the Three Kingdoms.
NO:4 Hunan Cuisine
The Hunan Cuisine is the Hunan Cuisine, which is developed from the Hunan River Basin, the Dongting Lake area, and the western mountainous areas of Hunan. The Hunan River Basin cuisine is centered in Changsha, Hengyang and Xiangtan, and is the main representative of Hunan cuisine. It is finely made with a wide range of materials and varieties, and is characterized by much oil, rich color and affordability. In taste, it focuses on crispy, sour and spicy, soft and tender. Xiangxi cuisine is good at fragrant, sour and spicy, and has a strong flavor of the mountainous countryside. Hunan cuisine has a long history, as early as the Han Dynasty has formed a cuisine, cooking skills have been quite high level.
NO:5 Eight major cuisines of the Fujian cuisine
The Fujian cuisine has always been known for its fine selection of materials, rigorous knife work, pay attention to the fire, seasoning soup, spices, and flavor to win. Its cooking techniques, there are four distinctive features, one is the use of meticulous slicing, cutting, graver and other knife skills, so that different textures of raw materials, to achieve the effect of taste and thoroughness. Therefore, the knife work of Fujian cuisine has the reputation of "graving flowers like lychee, cutting silk like hair, and slicing as thin as paper". Such as cold dishes "radish jellyfish", will be thin jellyfish skin, each sheet was cut into 2 to 3 slices, and then cut into very fine silk, and then with the same thickness of the radish combined with cooking, cooled and mixed with seasonings on the table.
NO:6 eight cuisines of Zhejiang
South cuisine to Hangzhou, Ningbo, Shaoxing, three local flavors as a representative of the cuisine, became famous earlier. The history of Zhejiang cuisine is also quite long. Beijing people went south to open a restaurant, with the northern cooking methods will be rich in southern raw materials to do delicious, "southern material north cooking" has become a major feature of the Zhejiang cuisine. Such as in the past, the taste of the southerners is not sweet, after the northerners came down to the south, affecting the taste of southerners, also put sugar in the dishes. Bianjing famous dish "sweet and sour Yellow River carp" to Lin'an, fish as raw material, cooked into Zhejiang famous dish "West Lake vinegar fish".
NO:7 Eight dishes of Jiangsu
Su cuisine is the local flavor of Jiangsu. Jiangsu is a place where famous chefs gather. The first professional chef and the first city named after a chef's family name are both here. Pheasant soup was made for Emperor Yao to eat, and he was appointed to the state of Peng, that is, today's Xuzhou, so his name is Peng Clang, also known as Peng Zu. During the Xia Yu era, "Huaiyi Tribute Fish", Huaibai fish was a tribute until the Ming and Qing Dynasties. "The beauty of the dish, with the essence of the district", Shang Tang period of Taihu Lake good vegetables leek flower has been elegant hall. Spring and Autumn Qi Yi Ya had in Xuzhou to pass on the art, by his creation of the "fish belly hidden mutton" has been passed down through the ages, is "fresh" the word of this ......
NO:8 Eight major cuisines of Hui cuisine
Hui Chau cuisine in southern Anhui Province is the main representative of Hui cuisine, originated in the foothills of the Huangshan Mountains in Shexian County, that is, the ancient Huizhou. After the Xin'an River in the town of Tunxi become "Qihong", "Tun green" and other famous tea and Huizhou ink, She ink stone and other local specialties distribution center, catering industry is developed, Huizhou cuisine focus gradually shifted to Tunxi, where it was further developed. Song Gaozong once asked the She taste in the Bachelor Wang Zao, Wang Zao Mei Sheng Yu poetry answer "snowy day ox-tailed beaver, sandy horseshoe turtle". Ox-tailed civet is civet, also known as white. Huizhou cuisine in the cooking technology is good at burning, stewing, steaming, and popping, stir-fry dishes less, heavy oil, heavy color, heavy fire work.