What are the Chinese cuisines

Chinese food has Cantonese cuisine, Sichuan cuisine, Lu Cuisine, Huaiyang Cuisine, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine, Hui Cuisine, Northeastern Cuisine, Ji Cuisine, Yu Cuisine, E Cuisine, Ben Gang Cuisine, Hakka Cuisine, Gan Cuisine, Beijing Cuisine, Halal Cuisine and other cuisines. Chinese food is divided into eight major cuisines, the first is Shandong Lu Cuisine, the representative dish "roasted sea cucumber with scallions"; the second is Sichuan Szechuan Cuisine, the representative dish "shredded pork with fish"; the third is Guangdong Cantonese Cuisine, the representative dish "roasted suckling pig"; the fourth is Fujian Cuisine, the representative dish "roasted suckling pig"; the fourth is Fujian Cuisine, the representative dish "roasted suckling pig". The fourth is Fujian Fujian Cuisine, represented by the dish "Buddha jumps over the wall"; the fifth is Hunan Hunan Cuisine, represented by the dish "Hairy Blood Wanton"; the sixth is Jiangsu Suzhou Cuisine, represented by the dish "Farewell my concubine"; the seventh is Zhejiang Cuisine, represented by the dish "Farewell my concubine"; and the seventh is Sichuan Cuisine, represented by the dish "Sea cucumber". "; seventh is Zhejiang Zhejiang cuisine, representative dishes "West Lake vinegar fish"; eighth is Anhui Anhui Hui cuisine, representative dishes "Lao Feng Huai Zhu".

Cantonese cuisine is Cantonese cuisine, which is one of the four major cuisines and eight major cuisines in China. In a narrow sense, Cantonese cuisine refers to Canton cuisine (i.e., Guangzhou cuisine), but in a broader sense, it also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). Cantonese cuisine originated from the Central Plains and inherited the Central Plains style of eating advocated by Confucius, which is "food is not too refined, and chopping is not too fine", therefore, the Cantonese cuisine is more complicated and delicate. For example, the boiled rice and roasted suckling pig in Cantonese cuisine originated from the "eight treasures" in the Zhou Dynasty; the roasted goose originated from the famous dish "roast duck" in the Song Dynasty; the dim sum originated from the Central Plains; and the roasted duck in the Song Dynasty. Roast duck; dim sum from the Central Plains to Guangdong after the evolution of today's shrimp dumplings, dry steamed dumplings and other Cantonese dim sum.

Sichuan cuisine is known for its wide range of ingredients, varied seasoning, diverse dishes, fresh flavors, mellow and thick, and good use of spicy seasoning, as well as unique cooking methods and rich local flavors, blending the characteristics of the Southeast, West, North and West, and absorbing the strengths of many, and is good at absorption and innovation.

Lu Cuisine, the spontaneous type of cuisine among the four traditional Chinese cuisines (and also among the eight major cuisines) (as opposed to the influence of Huaiyang, Sichuan, Guangdong and other cuisines), is the cuisine with the longest history, the richest techniques, and the most impressive skills, and it is a representative of the culinary culture of the Yellow River Basin.

Zhejiang cuisine, or Zhejiang cuisine for short, is one of the eight traditional Chinese cuisines, which is characterized by beautiful scenery and abundant produce, so the proverb says: "There is a paradise up there, and Suzhou and Hangzhou down there". Zhejiang Province is located in China's East China Sea, the northern waterways into a network, known as the land of fish and rice. Southwest rolling hills, rich in mountain treasures and game. The eastern coast of the fishing grounds are densely packed, rich in aquatic resources, there are more than 500 species of economic fish and shellfish, the total output value of the country's first, rich in produce, delicacies from the United States, unique features, reputable.

Fujian cuisine is one of the eight major cuisines in China, which has been formed through the mixing of Han culture in the Central Plains and the culture of the Min-Yue ethnic group. As the people of Fujian often traveled to and from the sea, so the food customs have gradually formed a unique cuisine with open characteristics. Fujian cuisine is known for cooking mountain delicacies and seafood, in the color, aroma and shape of the basis of all the best, especially "fragrance", "taste" is good, its freshness, and mellow, meat, not greasy style characteristics, as well as the soup road wide range of characteristics, in the culinary world in the garden of a unique seat.

Xiang Cuisine, also known as Hunan Cuisine, is one of the eight Han Chinese cuisines with a long history in China, and the cuisine has been formed as early as in the Han Dynasty. It is mainly based on three local flavors from the Xiangjiang River Basin, Dongting Lake area and western Hunan mountainous area. Hunan cuisine is fine, with a wide range of materials, flavors and varieties; color and lustre of oil heavy color, affordable; taste focus on spicy, fresh, soft and tender; method of simmering, stewing, waxing, steaming, frying method is known.

Hui Cai is Anhui cuisine, Anhui cuisine is represented by the south of Anhui cuisine, Anhui River cuisine, Hefei cuisine, Huainan cuisine, Anhui cuisine in general. Among them, the south Anhui flavor is represented by Huizhou local dishes, which is the mainstream and origin of Anhui cuisine.

Jiangsu Cuisine, one of the eight traditional Chinese cuisines, is called Su Cuisine for short. As Su Cuisine and Zhejiang Cuisine are close to each other, they are collectively called Jiangsu and Zhejiang Cuisines. It is mainly composed of Jinling Cuisine, Huaiyang Cuisine, Su Xicai Cuisine, Xu Hai Cuisine and other local cuisines. Jiangsu cuisine originated more than two thousand years ago, of which Jinling cuisine originated in the pre-Qin period, when the Wu people were good at making sizzling fish, steamed fish and fish fillets, and more than a thousand years ago, duck was already a delicacy in Nanjing. In the Southern Song Dynasty, Jiangsu and Zhejiang cuisines were the two pillars of the "Southern Food".