The correct ranking of China's eight major cuisines

The correct ranking of China's eight major cuisines is as follows:

1, Shandong (Lu Cuisine) - the largest cuisine of the court, with Kongfu flavor as the leader.

2, Sichuan (Sichuan Cuisine) - China's most distinctive cuisine, but also the largest folk cuisine.

3, Jiangsu (Su cuisine) - the second largest cuisine at the court, the most popular cuisine at state banquets in ancient and modern times.

4, Guangdong (Cantonese cuisine) - the second largest domestic folk cuisine, the most influential Chinese cuisine abroad, can represent China.

5, Fujian (Fujian cuisine) - the representative cuisine of Hakka cuisine.

6, Zhejiang (Zhejiang cuisine) - one of China's oldest cuisines, the court of the third largest cuisine.

7, Hunan (Hunan cuisine) - the third largest folk cuisine.

8, Anhui (Hui Cuisine) - a typical representative of Huizhou culture.

Cuisine Introduction

Teochew Cuisine is an important position in Guangdong cuisine. Chaozhou cuisine is mainly seafood, freshwater and livestock as raw materials, specializing in cooking vegetables and fruits as raw materials for the vegetarian dishes, the production of fine frying, processing variety. Can be divided into stir-fry, cooking, frying, stewing, stewing, burning, roasting, baking, brining, smoking, buckling, bubbling, rolling, mixing, knife work is exquisite, soup dishes, especially deep, which is stewed, braised, soup bubbles the most distinctive.

Dongjiang cuisine, also known as Hakka cuisine, is meat-based, original flavor, crispy, soft, fragrant and thick. Focusing on the fire, stewing, roasting, boiling, baking known, especially in casserole dishes.

Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Jiangsu Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hunan Cuisine and Anhui Cuisine. Among them, Lu Cuisine, Szechuan Cuisine, Cantonese Cuisine and Su Cuisine were formed in the early Qing Dynasty, and became the most influential local cuisines at that time, which were called the "four major 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".