Lu (lu) cuisine: Shandong

Sichuan (chuan) cuisine: Sichuan

Zhejiang (zhe) cuisine: Zhejiang

Su (su) cuisine: Jiangsu

Cantonese (yue) cuisine: Guangdong

Min (min) cuisine: Fujian

Hui (hui) cuisine: Anhui

Xiang (xiang) Cuisine: Hunan

Chinese cuisine has many schools of thought in cooking. Among them, the most influential and representative ones that are also recognized by society are: Shandong, Sichuan, Cantonese, Fujian, Jiangsu, Zhejiang, Hunan, Hunan and other cuisines, which are often referred to as China's "eight major cuisines". The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also affected by the natural geography, climatic conditions, resources, specialties, and eating habits of the area.

Shandong cuisine

After the Song Dynasty, Shandong cuisine became the representative of "Northern food". During the Ming and Qing dynasties, Shandong cuisine has become the main body of royal cuisine, and has a great influence on the northeastern regions of Beijing and Tianjin. Today's Shandong cuisine evolved from the local dishes of Jinan and Jiaodong. It is famous for its fragrance, freshness, and pure taste. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow.

Sichuan cuisine

It began to take shape in the late Qin and early Han Dynasties. It developed rapidly during the Tang and Song Dynasties, became famous during the Ming and Qing Dynasties, and now Sichuan cuisine restaurants are all over the world. Authentic Sichuan cuisine is represented by dishes from Chengdu and Chongqing, Sichuan. Pay attention to the selection of ingredients, pay attention to specifications, distinguish the colors and priorities of side dishes, and make them bright and coordinated. It is characterized by sour, sweet, numbing, spicy, oily, and strong flavor. It pays attention to seasoning and is inseparable from the three peppers (i.e., chili, pepper, and Sichuan peppercorns) and fresh ginger. Its spicy, sour, and numbing flavors are popular among other local dishes. They are rare and form the unique flavor of Sichuan cuisine, which enjoys the reputation of "one dish, one dish, one hundred dishes, one hundred flavors". The cooking methods are good at roasting, roasting, stir-frying and steaming.

Cantonese cuisine

There are records of Cantonese cuisine in the Western Han Dynasty. In the Southern Song Dynasty, it was influenced by the royal chef who went to Yangcheng. It developed rapidly in the Ming and Qing Dynasties. In the 20th century, with the foreign trade, some of the advantages of Western food were absorbed. Cantonese cuisine has also been introduced to the world. There are thousands of Cantonese restaurants in New York alone. Cantonese cuisine is represented by cuisines from Guangzhou, Chaozhou and Dongjiang. Vegetables are made from a wide range of raw materials, with many colors and novel shapes. They are good at changing and pay attention to freshness, tenderness, refreshing and smoothness. Generally, they strive to be light in summer and autumn, and more concentrated in winter and spring. Seasonings are divided into the so-called five flavors (fragrant, loose, smelly, fat, thick) and six flavors (sour, sweet, bitter, salty, spicy, fresh). Its cooking is good at frying, deep-frying, braising, stewing, stir-frying, etc. The dishes are rich in color, smooth but not greasy.

Fujian cuisine

It originated in Minhou County, Fujian Province. It was developed on behalf of dishes from Fuzhou, Quanzhou, Xiamen and other places. It is famous for its beautiful color and fresh taste. The cooking methods are good at stir-frying, simmering, frying and simmering, especially "poor" is the most distinctive. Since Fujian is located on the southeast coast, it is rich in a variety of seafood, such as conger eels, razor clams, squid, yellow croaker, sea cucumbers, etc. Therefore, seafood is often used as raw materials to prepare various dishes with unique flavors.

Suzhou cuisine

Started in the Southern and Northern Dynasties. After the Tang and Song Dynasties, it competed with Zhejiang cuisine and became one of the two pillars of "Southern Food". Jiangsu cuisine is represented by the four major cuisines of Suzhou, Yangzhou, Nanjing and Zhenjiang. Its characteristics are thick but light, fresh and crispy, the original soup is thick but not greasy, the taste is mild, salty and sweet. His cooking skills are famous for his stewing, braising, roasting, simmering and stir-frying. When cooking, we use rigorous ingredients, pay attention to color matching, and pay attention to the shape. The four seasons are different.

Zhejiang cuisine

It is developed on behalf of dishes from Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp, and it is also a famous scenic tourist attraction. The lakes and mountains are beautiful, the mountains and waters are elegant and pleasant, so its dishes are like the scenery. Many famous dishes come from the folk, are carefully made and have many changes. The cooking techniques are good at stir-frying, deep-frying, braising, braising, steaming and roasting.

Hunan cuisine

It is developed from dishes from the Xiangjiang River Basin, Dongting Lake area and mountainous areas of western Hunan. It is characterized by a wide range of ingredients, heavy oil and rich color, mostly using chili peppers and smoked wax as raw materials, and the taste focuses on fresh, sour and spicy, soft and tender. The cooking methods are good at curing, smoking, simmering, steaming, stewing, frying and stir-frying.

Hui Cuisine

It is represented by local dishes from Yanjiang, Yanhuai and Huizhou regions. It is characterized by simple selection of materials, emphasis on fire skills, heavy oil and heavy color, mellow taste, and maintaining the original flavor.

Anhui cuisine is famous for cooking delicacies from the mountains, wild seas and sea. As early as the Southern Song Dynasty, "horseshoe turtles in the sand and ox-tailed foxes in the snow" were famous dishes at that time. Its cooking methods are good at burning, stewing and stewing.