What are the southern cuisines in the eight major Chinese cuisines?

Among the eight major Chinese cuisines, the southern cuisines are Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Anhui cuisine and Hunan cuisine.

1, Sichuan cuisine

Sichuan cuisine is one of the four traditional Chinese cuisines in China and one of the eight Chinese cuisines. Originated in Sichuan and Chongqing, it is characterized by hemp, spicy, fresh and fragrant. The emergence of Sichuan cuisine can be traced back to the Qin and Han Dynasties, and it has formed a genre in the Song Dynasty. After pepper was introduced to China in the late Ming and early Qing Dynasties, Sichuan cuisine gradually developed into the present Sichuan cuisine after great innovation. Most of the raw materials are delicacies, fresh ginger, wild vegetables and livestock. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing.

2. Cantonese cuisine

Cantonese cuisine refers to Cantonese cuisine, guangzhou fu cuisine in a narrow sense and Guangzhou cuisine in a broad sense (including Nanfanshun). It is one of the four great dishes in China, which originated from the Central Plains. After more than two thousand years of development, it gradually matured in the late Qing Dynasty. It consists of three local flavors: Guangfu cuisine (namely guangzhou fu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics.

3. Su cuisine

Jiangsu cuisine, commonly known as "Jiangsu cuisine" in cookery, is the second largest cuisine in the court, which consists of four flavor rivers: Nanjing, Xu Hai, Huaiyang and Sunan. Today, Huaiyang cuisine is still the main dish in state banquets. Jiangsu cuisine is exquisite in material selection, exquisite in knife work, sweet in taste, exquisite in shape and distinctive in characteristics. Because the climate in Jiangsu and Zhejiang is humid and close to the coast, sugar is often added to the dishes. Today, Kaifeng's diet still has many similarities with Jiangsu's, such as steamed buns and mandarin fish.

4. Fujian cuisine

Fujian cuisine is a kind of cuisine mainly formed by local flavor dishes in eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian, with Fuzhou cuisine as the representative. Fujian cuisine is fresh, light and refreshing, and tends to be sweet and sour. Pay special attention to soup, which is fresh, delicious and varied, with traditional characteristics. Fujian cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages".

5. Zhejiang cuisine

Zhejiang, located on the east coast of China, is known as the land of plenty. It is rich in products, delicacies and fish. Zhejiang cuisine is a local cuisine represented by Hangzhou, Ningbo, Shaoxing and Wenzhou. Zhejiang cuisine uses a wide range of raw materials, and pays attention to the freshness and reasonable collocation of raw materials in order to complement each other's tastes and fully explore the delicacy and nutrition of ordinary raw materials. In particular, hangzhou dishes's two major flavor technology systems, namely, Hubang cuisine and Shanbang cuisine, both emphasize fresh and tender raw materials, so they are all made now.

6. Anhui cuisine

Anhui cuisine, abbreviated as Anhui cuisine, is one of the eight major cuisines in China. Huizhou cuisine originated from Huizhou prefecture in the Southern Song Dynasty. Huizhou cuisine is a local feature of ancient Huizhou, and its unique geographical and humanistic environment endows it with a unique flavor. Due to the rise of Huizhou merchants in Ming and Qing Dynasties, this local flavor gradually entered the market and spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River. It has a wide influence and is one of the eight major cuisines in Ming and Qing Dynasties.

7. Hunan cuisine

Hunan cuisine, also known as Hunan cuisine, is one of the eight major dishes in China with a long history. Hunan cuisine pays special attention to seasoning, especially sour and spicy, salty, fragrant and fresh. It's hot in summer and tastes light. Winter is wet and cold, with heavy, hot and fresh taste. The flavor of Hunan cuisine is "sour and spicy", mainly spicy and sour. "Acid" is the acid of pickles, which is more mellow and softer than vinegar. Most parts of Hunan are low-lying, with warm and humid climate, which was called "low-humidity land" in ancient times.