What is Chinese food?

Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China, which originated in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics.

2. Huaiyang cuisine

Huaiyang cuisine is one of the four traditional cuisines in China, which originated from Yangzhou and Huai 'an. The dishes are full of Huaiyang characteristics. Most of the raw materials are aquatic products. Huaiyang cuisine is based on rivers and lakes, supported by top cooking skills, with original flavor as the top priority, pursuing wonderful harmony, appealing to both refined and popular tastes without losing elegance, especially the unique concept of "harmony, precision, clarity and novelty".

3. Shandong cuisine

Shandong cuisine, originating from Qilu flavor in Shandong, originated in Boshan District, Zibo City, Shandong Province. It is the only one of the four traditional cuisines (also known as the eight cuisines) in China that has developed independently (compared with Huaiyang, Sichuan and Guangdong cuisines), with the longest history, the richest techniques, the highest difficulty and the most skillful skills.

4. Sichuan cuisine

Sichuan cuisine, that is, Sichuan cuisine, is one of the four traditional cuisines in China, one of the eight major cuisines in China, and a master chef in China. The division of the three schools of Sichuan cuisine is based on the established conclusions of Shanghebang, Xiaohebang and Xiahebang, and it is standardized and completely expressed as follows: Shanghebang Sichuan cuisine is Rong Pai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan.

Xiaohebang Sichuan cuisine is a kind of salt-bang cuisine centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine. Xiahebang Sichuan cuisine is a special dish represented by Chongqing Jianghu cuisine and Wanzhou big bowl cuisine.

5. Zhejiang cuisine

Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight great dishes in China, with beautiful scenery, rich products and delicious food. Therefore, as the saying goes, "There is heaven above and Suzhou and Hangzhou below". Zhejiang Province is located on the coast of the East China Sea, with dense water networks in the north, and is known as the land of plenty.