How many major cuisines are there in China?

The eight major cuisines: Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Min Cuisine, Su Cuisine, Zhejiang Cuisine, Hunan Cuisine and Hui Cuisine.

(1) Jinan style is the main body of Lu cuisine, which has a great influence in Shandong. The dishes of this school of thought are affordable, with a heavy, thick, fragrant and tender style.

(2) Sichuan cuisine is one of the eight major Chinese cuisines, originating in Sichuan and Chongqing, and characterized by numbness, spiciness, freshness and fragrance. Raw materials are mostly mountain treasures, river freshness, wild vegetables and livestock. Good use of small fry, dry stir-fry, dry burning and bubble, braising and other cooking methods. Famous for its "taste", it has many different flavors and is rich in variations, with fish aroma, red oil, strange flavor and spicy being more prominent. The style of Sichuan cuisine is simple and fresh, with a strong local flavor.

(3) ? Cantonese cuisine, also known as Guangdong cuisine, consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. Cantonese cuisine is also the most widely recognized variety of Chinese cuisine in foreign countries, and restaurants in foreign countries are also dominated by Cantonese cuisine, which is internationally known as one of the major cuisines along with French cuisine. Cantonese cuisine emphasizes "freshness, cleanliness, tenderness, smoothness, crispness and aroma", and pursues the list and tenderness, and the high pursuit of the original flavor of the food. This pursuit of Cantonese cuisine is very much in line with the requirements of modern nutrition, and is a scientific food culture.

(4) Fujian cuisine originated in Fujian Province, is one of the eight major Chinese cuisines. Long in cooking seafood, the flavor focus on fresh, sour, sweet, salty, fragrant, in the banquet, the last dish is usually seasonal vegetables, take the meaning of "clear vegetables". Fuzhou cuisine is the representative of Fujian cuisine, but also according to the region is divided into Zhangzhou cuisine, Xiamen cuisine, Quanzhou cuisine four types.

(5) Su Cai or Yang Cai is Jiangsu Cai, one of the eight major Chinese cuisines.

It is generally believed that there are four major schools of thought within the Su Cuisine:

Jinling Cuisine, which comes from Nanjing, has a fine production and a calm flavor. Good use of vegetables, to "Jinling three grass" (chrysanthemum flood, the structure of Qi head, Malan head) and "early spring four wild" (mustard, Malan head, lupin, wild garlic) is famous.

Huaiyang cuisine, from Yangzhou, Huai'an and Zhenjiang, emphasizes the selection of ingredients and knife work, with a light taste, and is good at making soup.

SuXi cuisine, from Suzhou, Wuxi and Changzhou, is often flavored with wine lees and specializes in various types of aquatic products, with a sweet taste.

Xu Hai Cuisine, from Xuzhou and Lianyungang, has a heavier flavor and specializes in seafood and vegetables.

(6)? Zhejiang cuisine originated in Zhejiang, known as the "hometown of fish and rice", by Hangzhou, Ningbo, Shaoxing, Wenzhou, four major local specialties composed of a wide range of materials, the pursuit of raw materials, the ultimate freshness, because of its rich resources, so, many dishes are now taken now do. Zhejiang cuisine in the Hangzhou cuisine attaches importance to its raw materials, fresh, live, tender, fish, shrimp, poultry, livestock, seasonal vegetables, focusing on knife work, taste fresh, highlighting the flavor.

Wenzhou cuisine known as "east ou famous town", also known as "ou cuisine", turn the dishes to seafood people food, taste fresh, light and not thin, cooking pay attention to the "two light a heavy The cooking is emphasized on "two light and one heavy", that is, light oil, light gravy and heavy knife work. All self-contained, unique. Jinhua cuisine is an important part of Zhejiang cuisine. Cooking methods, to burn, steamed, stewed, simmered, fried mainly.

(7) Hunan cuisine, Hunan cuisine, is one of the eight major Chinese cuisines. Hunan cuisine is characterized by focusing on knife work, seasoning, especially hot and sour dishes and waxy products known, cooking techniques specializing in simmering, steaming, frying, stewing, slipping, frying and so on. Hunan cuisine can be divided into the Xiangjiang River Basin, the Dongting Lake area and the western mountainous areas of Hunan three local schools.

(8) Anhui cuisine originated in Anhui Province, is one of the eight major Chinese cuisines. Because Anhui people love to drink tea all year round, Anhui cuisine is generally large oil, so-called heavy oil, heavy color, heavy fire work, heavy gravy, deep color, strong taste. At the same time, due to the mountains and water in Anhui, Anhui cuisine is famous for cooking mountain treasures and aquatic products, and is generally divided into three sub-cuisines according to the different regions: along the river, along the Huaihuai Cuisine and Huizhou Cuisine.

Expanded Information

The cuisine of traditional Chinese food culture refers to a set of self-contained cooking techniques and flavors that have evolved over a long period of time in a certain region due to the differences in climate, geography, history, products and dietary customs, and which have been recognized as local cuisines all over the country. As early as the Spring and Autumn and Warring States period, the traditional Chinese food culture in the north and south of the cuisine flavor showed differences.

By the time of the Tang and Song dynasties, the southern food and northern food formed their own systems. At the beginning of the Qing Dynasty, Lu Cuisine, Cantonese Cuisine, Huaiyang Cuisine, and Sichuan Cuisine became the most influential local cuisines at that time, and were called the "Four Great Cuisines". By the end of the Qing Dynasty, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine, four new local cuisine differentiation formation, *** with the composition of the traditional Chinese diet of the "eight cuisines".