Some of them are folk "Jianghu dishes" and some are "innovative dishes" created by chefs or adapted from other dishes ... Although their origins are different, just as the popularity of popular colors is pleasing to the eye and the popularity of pop songs is pleasing to the ear, the popularity of popular dishes lies in pleasing to the eye and bringing "gourmet" enjoyment to diners.
Eight Cuisines
China has a long tradition of food culture, and there are many cuisines in cooking. Four major cuisines of Luchuan, Yuesu were formed in the Qing Dynasty (according to the ranking in Tsui Hark's Collection of Clearing Banknotes, the same below). Later, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, Anhui cuisine and other local cuisines gradually became famous, forming China's "eight major cuisines", namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine and Zhejiang cuisine.
China people invented frying (explosion, stir-frying), burning (stewing, stewing, braising, marinating), frying (steaming, pasting), frying (boiling), boiling (boiling, stewing, stewing), steaming, roasting (pickling, smoking, air drying) and cold salad.