The eight major cuisines are the collective name of Shandong, Sichuan, Cantonese, Jiangsu, Fujian, Zhejiang, Hunan, and Anhui cuisines. They refer to the long-term evolution of materials, cutting and matching, cooking and other techniques, which have formed their own systems and have distinctive local flavors. Characteristic and recognized by society as a genre of Chinese cuisine.
Su cuisine
Su cuisine is Jiangsu cuisine, which originated in the Southern and Northern Dynasties and is the second-largest cuisine in the imperial court. It can be divided into four small cuisines: Huaiyang cuisine, Xuhai cuisine, Jinling cuisine, Sunan cuisine, and Huaiyang and Sunan cuisines are the representatives. Due to the influence of local natural resources, the dishes are different in the four seasons, and the color matching and cooking skills are emphasized, and the main dishes are braised, stewed and simmered. The more popular dishes are sweet and sour pork ribs, lion head, Taihu whitebait and so on.
Cantonese cuisine
Cantonese cuisine is existed in the Western Han Dynasty. Because of the foreign trade during the Ming and Qing Dynasties, Cantonese cuisine was also influenced by Western food, so it was spread abroad, and the influence was great both at home and abroad. In foreign China, The restaurant is mainly Cantonese cuisine. Cantonese cuisine is divided into Chaoshan style, Cantonese style and Hakka style, with Cantonese style as its representative. Cantonese cuisine has six flavors: sour, sweet, bitter, salty, spicy, and fresh. The cooking methods are mainly fried, fried, braised and stewed. Famous dishes include roast suckling pig, assorted black ginseng, Dongjiang salt-baked chicken and so on.
Shandong cuisine
Shandong cuisine is in the Ming and Qing dynasties, the imperial court cuisine was based on Shandong cuisine. Among them, Shandong cuisine is divided into Qilu flavor, Jiaoliao flavor and Kongfu flavor, but the Confucius flavor is the best. Shandong cuisine has a strong flavor and likes scallions and garlic, mainly seafood, soups and offal. Because Shandong cuisine has a great influence on other cuisines, Shandong cuisine is the first of the eight major cuisines. Representatives only have soup dumplings, sauced pig trotters, crispy chicken and so on.
Sichuan cuisine
Sichuan cuisine, main cuisines from Chengdu and Chongqing. It started in the Qin and Han dynasties, developed in the Tang and Song dynasties, and was widely spread in the Ming and Qing Dynasties. The flavor of Sichuan cuisine is relatively uniform, with more emphasis on the selection of ingredients, and various cooking methods, such as stir-frying, frying, frying, smoking, stewing, braising, braising, and bursting, etc., with heavier flavors. In people's impression, when you talk about Sichuan cuisine, you will think of spicy and hot pot. In fact, Sichuan cuisine is known for its sour, spicy, and hemp. It is inseparable from chili, prickly ash and pepper when cooking. The characteristics are sour, sweet, spicy, spicy, and fragrant. There are five famous dishes in Sichuan cuisine: twice-cooked pork, husband and wife lung slices, mapo tofu, kung pao chicken, and fish-flavored pork.
cuisine
Hunan cuisine, which consists of the Xiangjiang River Basin, the Dongting Lake Basin and the Xishan Region. It is rich in oil and rich flavor. It likes to add peppers. The cooking methods are mainly wax, smoked, simmered, and steamed. Among them, wax and smoke are the majority. Hunan cuisine is also Mostly smoked bacon and cured meat, which is characterized by spicy and cured meat. Famous dishes include Donganzi Chicken, Changsha Snacks (Smelly Tofu), Braised Cold Fungus, and Steamed Lami.
Fujian cuisine
Fujian cuisine, which is formed by the cuisines of North Fujian, Southern Fujian, Central Fujian, Eastern Fujian, and Western Fujian, and is represented by Eastern Fujian and Southern Fujian. Fujian cuisine pays attention to knives, heat, and the selection of ingredients. It pays attention to the soup. The taste is sour, sweet and light. This taste is mostly related to the geographical environment. Because it is close to the sea, the dishes are mostly seafood. The sour and sweet can remove the fishy, and the light can ensure the seafood. The original flavor. Representative dishes include fish balls, wontons, fried five-spice, noodle paste and so on.
Zhejiang cuisine
Zhejiang cuisine, consisting of Shaoxing, Hangzhou, and Ningbo cuisines. Zhejiang is located in the land of fish and rice. It produces many fish and shrimps, so the taste is fresh and fresh. The cooking methods are mainly stewed, fried, braised and steamed, focusing on the original flavor and fine production. Famous dishes include: Xihucuyu, Longjing Shrimp, Ningbo Tang Tuan and so on.
Anhui cuisine
Anhui cuisine, which existed in the Southern Song Dynasty. It consists of three cuisines: Southern Anhui, Yanjiang and Yanhuai, among which Southern Anhui is the most outstanding. Mainly roasting and stewing, focusing on fire and firepower, representative dishes include fire-baked fish, honey sauce red yam, clear stewed horseshoe, etc.
