How many cuisines are there in China?

There are eight major cuisines in China, which are Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Su Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hunan Cuisine and Hui Cuisine. In addition to the eight major cuisines, there are also some more influential sub-divisions in China, Chaozhou cuisine, Northeast cuisine, Benbang cuisine, Gan cuisine, Chu cuisine, Beijing cuisine, Jin cuisine, Ji cuisine, Yu cuisine, Hakka cuisine and other cuisines.

The Chinese invented the ways of cooking such as stir-frying (popping, stir-frying), burning (stewing, simmering, braising, brining), frying (tweaking, sticking), deep-frying (cooking), boiling (blanching, stewing, potting), steaming, roasting (pickling, smoking, air-drying), cold mixing and drizzling, and then learned the ways of steak, shabu-shabu and so on from other nationalities, which are used to make various kinds of dishes.

By the inheritance of famous chefs through the generations, various distinctive cuisines have been formed: in addition to the eight major cuisines of Lu Cuisine (Shandong), Szechuan Cuisine (Sichuan), Cantonese Cuisine (Guangdong), Su Cuisine (Jiangsu), Fujian Cuisine (Fujian), Zhejiang Cuisine (Zhejiang), Hunan Cuisine (Hunan), and Huizhou Cuisine (Huizhou) which have great influence.

There are also medicinal cuisine (the origin of Lu cuisine), northeastern cuisine (Northeast), Gan cuisine (Jiangxi), Beijing cuisine (Beijing), Tianjin cuisine (Tianjin), Henan cuisine (Henan) Hebei cuisine (Hebei), Chu cuisine (Hubei), the local specialties of the local dishes (Shanghai), Hakka cuisine and other local specialties, which represent the traditional specialties of the local color, aroma, taste and form of the best culinary techniques.

Expanded information:

1, Lu Cuisine

Lu Cuisine, the Qilu flavor originated in Shandong, is the only one of the four traditional Chinese cuisines (and the eight major cuisines) that is spontaneous (relative to the influence of Huaiyang, Sichuan, Guangdong, etc.). ), is the cuisine with the longest history, the richest techniques, the highest degree of difficulty and the most skill.

2, Sichuan cuisine

Sichuan cuisine, Sichuan cuisine, is one of the four traditional Chinese specialties, one of China's eight major cuisines, Chinese cuisine mastermind.

The division of the three schools of Sichuan cuisine, is in the already established on the basis of the Gang of the River, the Gang of the River, the Gang of the River, the standardization of the complete expression: the Gang of the River, that is, Chengdu, western Sichuan, Leshan, as the center of the Rong faction of the Sichuan cuisine.

Small river gang of Sichuan cuisine that is centered in the south of Sichuan Zigong Salt Gang cuisine, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine, the lower river gang of Sichuan cuisine that is represented by Chongqing Jianghu cuisine, Wanzhou big bowl of food Chongqing cuisine.

The three **** with the composition of the three mainstream local flavors of Sichuan cuisine branch cuisine, representing the development of the highest level of art of Sichuan cuisine. September 28, 2017, Meishan was awarded by the China Cuisine Association, "Sichuan Chef's Township" title, Meishan cuisine has become a representative of the Sichuan cuisine.

3, Cantonese Cuisine

Cantonese Cuisine, or Guangdong Cuisine, is one of the four traditional Chinese cuisines and one of the eight major cuisines, originating in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou Cuisine (also known as Canton Cuisine), Teochew Cuisine (also known as Chaoshan Cuisine), and Dongjiang Cuisine (also known as Hakka Cuisine), and each of the three flavors has its own distinctive characteristics.

Around the world Cantonese cuisine is on a par with French cuisine, and since the number of overseas Chinese in Guangdong accounts for 60% of the country's total, most of the Chinese restaurants around the world are based on Cantonese cuisine.

4, Su Cuisine

Su Cuisine, one of the eight major Chinese cuisines, is collectively known as Jiangzhe Cuisine due to the similarity between Su Cuisine and Zhejiang Cuisine. It is mainly composed of Jinling Cuisine, Huaiyang Cuisine, Suzhou and Tin Cuisine, Xu Hai Cuisine and other local dishes.

5, Min Cuisine

Min Cuisine is one of China's eight major cuisines, through the Han culture of the Central Plains and the Min-Yue ethnic culture and the formation of the mixture. Min cuisine originated in Fuzhou, Fuzhou cuisine as the basis, and then fusion of Min Dong, Minnan, Minxi, Minbei, Putuxian five flavor dishes formed the cuisine. Min cuisine in the narrow sense refers to the Fuzhou cuisine, the earliest originated in Min County, Fuzhou, Fujian, and later developed into Fuzhou, Minnan, Minxi three schools, that is, the broad sense of Min cuisine.

6, Zhejiang

Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight Chinese Han cuisine, its mountains and beautiful water, rich in delicacies and beauty, so the proverb says: "heaven above, Suzhou and Hangzhou below". 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 kinds 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.

7, Hunan cuisine

Xiang cuisine, Hunan cuisine, in the Changsha area is also known as the flavor of the dish, is one of the eight dishes of China's long history, as early as in the Han Dynasty has been the formation of the cuisine. It is mainly based on three local flavors from the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan.

8, Hui Cuisine

Hui Cuisine cuisine, also known as "Hui Gang", "Huizhou flavor", is one of the eight major Chinese cuisine. Huizhou cuisine originated in the Southern Song Dynasty, Huizhou Province (now Huangshan City, Jiangxi Province, Wuyuan County, and Anhui Province, Xuancheng City, Jixi County, composed of), Huizhou cuisine is a local specialty of the ancient Huizhou.

The unique geographical and human environment gives Hui cuisine a unique flavor, due to the rise of the Hui merchants in the Ming and Qing Dynasties, this local flavor gradually into the market, spread in the Soviet Union, Zhejiang, Gan, Fujian, Shanghai, Hubei and the Yangtze River in the middle and lower reaches of the region, with a wide range of influences.

The Ming and Qing Dynasties once ranked first among the eight major cuisines. Representative dishes: Huizhou hairy tofu, braised Mandarin fish, braised turtle with ham, braised civet, pickled Mandarin fish, pigeon stewed in Huangshan and so on.

References:

Baidu Encyclopedia - Eight Cuisines

Baidu Encyclopedia - Lu Cuisine

Baidu Encyclopedia - Sichuan Cuisine

Baidu Encyclopedia -Cantonese Cuisine

Baidu Encyclopedia-Su Cuisine

Baidu Encyclopedia-Min Cuisine

Baidu Encyclopedia-Zhejiang Cuisine

Baidu Encyclopedia-Huizhou Cuisine