What are the eight Chinese cuisines? What is their most famous dish?

China's food culture has a long history, with eight representative cuisines derived from the change of dynasties and cultural changes. These eight cuisines are Shandong cuisine, Guangdong cuisine, Sichuan cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Anhui cuisine and Hunan cuisine.

Shandong cuisine, which originated in Shandong Province, is also the oldest cuisine in China. Shandong cuisine has superb cooking skills, pays attention to the color and fragrance of dishes, and is proficient in frying and frying. Shandong cuisine is also the first of the eight major cuisines, and many local cuisines are from Shandong cuisine. Shandong people brought Shandong cuisine to the northeast during the eastward crossing, and combined with the characteristics of northeast cuisine, they gradually developed Liao cuisine.

Shandong cuisine is good at boiling, frying and frying. The signature dishes of Shandong cuisine include onion and sea cucumber, nine-turn large intestine, sweet and sour fish and so on. These dishes reflect the chef's skill from the choice of ingredients to post-production.

Cantonese cuisine is popular in Guangdong, paying attention to the freshness of ingredients and the fine craftsmanship. Chaoshan cuisine is the most typical representative of Cantonese cuisine. Cantonese food tastes clear and bright, but it is not light. Salty and sweet, eating original ingredients, giving diners a different experience.

The signature dishes of Cantonese cuisine are boiled chicken, roasted goose and barbecued pork. These dishes look light, but they are full of flavor. Sometimes the ingredients are simply boiled in water and dipped in sauce, which is very creative.

Needless to say, Sichuan food comes from Sichuan. The most famous one in Sichuan cuisine is Mapo tofu, which is tender, spicy and fresh. In addition, Sichuan hot pot, Yuanyang pot and Jiugongge hot pot are also popular all over the country. Sichuan cuisine is mainly spicy and delicious, and pepper and pepper are often used in cooking.

Hunan cuisine is very similar to Sichuan cuisine, but it is also spicy, except that the spicy taste of Hunan cuisine is dry and spicy. The signature dish of Hunan cuisine is Sichuan pork, which is chewy, fragrant but not greasy, dry and spicy.

Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine and Anhui cuisine all belong to the south of the Yangtze River. Jiangsu cuisine, also known as Huaiyang cuisine, was once the first choice of the court, and its signature dish was braised lion's head. Fujian cuisine originated in Fujian, and the specialty is the Buddha jumping wall.

Hangzhou dishes is a famous dish in Zhejiang cuisine, and the representative dish is West Lake vinegar fish.