What are the eight major cuisines? What are their characteristics? List famous dishes.

Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. By the Ming and Qing Dynasties, Shandong cuisine had become the main body of the imperial palace, which had a great influence on the northeast of Beijing and Tianjin. Therefore, "ancient" is a major feature, especially the Confucian cuisine retains a considerable number of ancient dishes. The present Shandong cuisine is evolved from the local dishes in Jinan and Jiaodong. Yantai Fushan is the birthplace of Jiaodong cuisine, which is famous for cooking all kinds of seafood and has a light taste. Licheng is the birthplace of jinan cuisine. He is good at frying, burning, frying and frying, and his taste is partial. Jinan chefs are good at making soup and cooking seafood, such as fish, shrimp and sea cucumber.

Shandong cuisine pays attention to quick frying, and often adopts cooking methods such as frying, frying, frying, simmering and burning, which can maintain the quality of food raw materials, so the dishes are particularly fresh, tender and crisp. Shandong people love onions, and they often season them when cooking. Roasted sea cucumber with onion is a famous local dish, as well as roast duck, roast suckling pig, pot roast and fried fat cover. Shandong people mainly rely on pasta, which is also an indispensable dish in Shandong New Year's dishes, while Shandong cuisine pays attention to quick frying. Cooking methods mainly include frying, roasting, frying, roasting, stewing and pot. These cooking methods pay more attention to preserving the quality of ingredients, so the taste is fresh, tender and crisp, and the taste is salty, supplemented by sweetness and acidity. The most famous dish is sweet and sour yellow river carp.

Well-known varieties include roasted conch, roasted oyster sauce, roasted prawn, Jiuzhuan large intestine, crispy soup, crab yellow sea cucumber, white sauce skirt, dry-fried red scale fish, chrysanthemum scorpion, Shandong steamed pill, clear soup bird's nest and so on.

Sichuan cuisine (Sichuan cuisine)

Sichuan has been a land of abundance since ancient times, so it produces almost everything except seafood. The raw materials are mostly delicacies, fresh seafood, wild vegetables, livestock and poultry. Sichuan is rich in rivers and is good at cooking fish.

The cooking methods of Sichuan cuisine are mainly stir-frying, stir-frying, dry-frying and dry-baking. The characteristics of the first two kinds are that the ingredients are not oily, and then they are quickly fried. The dry frying uses long fiber ingredients, and the dry roasting is similar to stewing, but the seasoning is mainly pepper. It is emphasized that the taste is spicy, spicy, hemp, strange and salty, and the most impressive thing is spicy, but in fact, the pepper that controls the spicy taste was introduced to China from Latin America in recent one or two hundred years. Therefore, it is recorded in many ancient books that Sichuan cuisine 200 years ago did not use pepper as seasoning. Now the common "fish flavor" and "spicy" are all in the late Ming Dynasty. Sichuan is wet and cold in winter, so pepper is deeply loved by local residents. The most classic dish is "Mapo Tofu".

Authentic Sichuan cuisine is represented by Chengdu and Chongqing cuisine. Its characteristics are "sour, sweet, hemp, spicy, fragrant, heavy in oil and strong in taste", and it is good at comprehensive use of essence, and the juice is relatively thick. On the basis of the five flavors of "salty, sweet, spicy and sour", various seasonings are added to cooperate with each other to form various compound flavors, such as home-cooked flavor, salty and fresh flavor, fish-flavored flavor, etc., and the enjoyment of "one dish blindly" cannot be separated from "three peppers" (pepper, pepper and pepper), which are popular because of their "spicy, sour and sour". Pay attention to material selection, specifications, color separation and side dishes, clear priorities and bright coordination.

Representative dishes are: kung pao chicken, Sichuan-style pork, boiled shredded pork, braised eel, exotic chicken, boiled sliced pork, fish-flavored shredded pork, diced Chili chicken, shredded green pepper and so on.

Jiangsu cuisine (Jiangsu cuisine)

Jiangsu cuisine includes Huaiyang cuisine, Nanjing cuisine, Suzhou cuisine and Xuhai cuisine. Su cuisine also pays great attention to freshness, featuring stewing, stewing and stewing, and pays attention to the original flavor. There are famous stewed lion's head, fresh lotus root meat buns, steamed shad and so on. Since the Southern and Northern Dynasties, this place has been a place where wealthy businessmen and gentry gather, not to mention wealth, so the biggest feature of this dish is the word "wealth".

Yangzhou area was originally a water town, so it is rich in fish, shrimp and crabs and all kinds of seafood and vegetables. Cooking methods include stewing, stewing, steaming and stewing. Cooking materials are rigorous, emphasizing color matching and modeling, and the four seasons are different. The taste is sweet, but it is in harmony with the salty taste. Sugar and salt are often used for conditioning. The purpose of using sugar is to add color and freshness to dishes. Therefore, the characteristics of this cuisine also attach importance to the color of the dishes, which will directly affect the taste itself. For example, if the color is bright, the taste will be heavier; Elegant color and smooth taste. Yangzhou cuisine is light and palatable, with prominent main ingredients, fine knife work and mellow taste; Nanjing cuisine is mellow and delicate, especially duck cuisine. Make good use of vegetables, which are famous for "three grasses in Jinling" (chrysanthemum waterlogging, gouqi head and Malantou) and "four fields in early spring" (mustard, Malantou, reed and wild garlic). Jiangsu cuisine is mainly fresh water, with fine knife work, paying attention to the temperature "candle, smoke, quenching and glutinous", often seasoned with distiller's grains, and is good at all kinds of aquatic products. Xu Haicai, a native of Lianyungang, Xuzhou, is good at seafood and vegetables.

Su cuisine is characterized by its strong medium with light taste, fresh and crisp, original flavor, strong but not greasy, mild taste and salty with sweet taste. Representative ones are Sweet and Sour Mandarin Fish, braised fish head, steamed shad, wild duck vegetable rice, shredded chicken with silver buds, stewed lion's head with chicken soup and crab powder, and double-skinned saury.

Anhui Cuisine (anhui cuisine)

Huizhou cuisine is represented by the local cuisines along the Yangtze River, Huaihe River and Huizhou Island. Its influence covers half of China, almost all provinces south of the Yangtze River, as far as Xi 'an in the northwest. Hui cuisine restaurants abound, which is a unique and self-contained famous cuisine in the north and south of Xian Yi. Anhui is rich in products, and Anhui people like to drink tea all year round, so Anhui cuisine is generally oily, so-called heavy oil, heavy color, heavy fire, dark color and strong flavor. Cooking methods such as burning, stewing and smoking are commonly used, and smoked vegetables are the most distinctive. The dishes are simple in materials, but full of color, flavor and taste.

The Yangtze River and Huaihe River cross Anhui from west to east, dividing the whole province into three natural regions: Jiangnan, Huaibei and Jianghuai. Jiangnan mountainous area is rich in tea, bamboo shoots, mushrooms, fungus, board, eagle turtle, peach mandarin fish, civet and other delicacies, so Huizhou cuisine is famous for its cooking. Huaibei Plain is rich in grain, oilseeds, fruits and vegetables and livestock, and is a famous land of plenty. In particular, Dangshan crisp pear, Xiaoxian grape, Taihe Spring Bud and Yang Guo dried moss have long been famous at home and abroad. Along the Yangtze River, Huaihe River and Chaohu Lake, it is one of the important producing areas of swimming fish in China. Among them, rare Yangtze shad, Chaohu whitebait, Huaihe fish, Jingxian Qin fish, Sanhe crab and so on. , are prestigious early treasures.

Famous dishes: Fuliji roast chicken, Mao Feng smoked shad, soft-shelled turtle stewed with ham, civet cats sacrificed in Huangshan Mountain, braised civet cats, Fengyang Hongwu tofu, Huizhou hairy tofu, pickled fresh mandarin fish, stewed pigeon in Huangshan Mountain, roasted pheasant in snowy winter, buttered king fish, stewed horseshoe, pickled fresh mandarin fish, roasted peach in Huizhou, and stewed whip bamboo shoots with ham.

Cantonese cuisine (Cantonese cuisine)

Cantonese cuisine consists of three local cuisines: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Seasoning can be divided into five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh). His cooking is good at "frying, frying, stewing, stewing and frying". Cooking techniques pay attention to its unique soft stir-frying, that is, first use strong fire to cook the pan, then slide it out, and then add a little oil after it slides out. The main ingredients used are mostly fluid or semi-fluid. Cuisine has a wide range of raw materials, diverse colors, novel shapes and is good at changing. It pays attention to "fresh, tender, cool and slippery". The dishes are thick, smooth but not greasy. According to the season, the dishes are light in summer and autumn and heavy in winter. Especially famous for cooking cats, dogs, rats, monkeys, raccoons and other wild animals. Cantonese cuisine enjoys a good reputation at home and abroad, and there are thousands of Cantonese restaurants in new york, USA.

Famous dishes: roast suckling pig, wax gourd cup, taro braised pork, roast pigeon, steamed fish, boiled prawns, Lao Huo soup, shark fin soup, Dongjiang salted chicken, herring balls, roast duck, shredded beef in oyster sauce, fried chicken, etc.

Hunan cuisine (Hunan cuisine)

Hunan cuisine is divided into three local schools: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Hunan cuisine usually adopts cooking methods such as stewing, stewing, roasting and waxing, and pays attention to soup. When cooked, the vegetables are crisp and rotten, with rich flavor and fresh juice. Hunan cuisine also attaches importance to the true colors of raw materials, not too particular about technology, and retains a lot of fundamental simplicity; It is also based on knife skills, and the knife method is magical. The thousand-year-old famous dish "Hundred Pages of Maoniu" is cut as thin as hair. Bacon and bacon are also one of the characteristics of Hunan cuisine. Hunan is famous for its fish dishes since ancient times. It is good at making changes with more than two main ingredients, and can make its own seats with each main ingredient as the topic, such as fish seats, crab seats and eel seats. Hunan's climate is humid, and Hunan people like to eat Chili peppers to drive away moisture, so Hunan cuisine is mainly sour and spicy, especially sour and spicy vegetables and wax products.

Famous dishes: rock sugar Xianglian, steamed bacon, fish head with chopped pepper, Dong chicken, braised shark's fin, braised goldfish, chicken with soup belly, etc.

Zhejiang cuisine (Zhejiang cuisine)

Zhejiang cuisine includes Hangzhou cuisine, Ningbo cuisine and Shaoxing cuisine. Zhejiang cuisine is mainly composed of fish, shrimp and vegetables. The dishes are small, delicious, tender, crisp and refreshing. Unique cooking methods are often used to keep the original flavor of food. Cooking is good at "frying, frying, stewing, frying, steaming and burning". Its characteristics are "clear, fragrant, crisp, tender, refreshing and fresh".

Famous dishes: West Lake vinegar fish, Dongpo meat, Longjing shrimp, Fenghua taro, honey-baked recipe, dried orchids and bamboo shoots, Songsaozi soup, pickled yellow croaker, Ningshi eel shreds, three-silk fish, Tonghua chicken, shrimp gluten, clear soup fish balls, etc.

Fujian cuisine (Fujian cuisine)

Fujian cuisine consists of Fuzhou, Quanzhou, Xiamen and other local cuisines. Fujian is located in the southeast coast, rich in all kinds of seafood, such as sea eel, razor clam, squid, yellow croaker, sea cucumber and so on. So many dishes are mainly seafood. Cooking pays attention to stewing, boiling, stewing, stewing and steaming, especially soup, so many classic dishes are mainly soup, such as shark fin soup. Taste pays attention to fresh, sour, sweet, salty and fragrant. The last course of a banquet is usually seasonal vegetables, which means "clear vegetables".

Famous dishes: shredded rice and fish lips, Tai Chi prawns, shredded chicken bird's nest, tender soup and wide belly, meatball and swallow soup, snowflake chicken, small diced chicken, white fried fresh sole, raw fried yellow snail slices, etc.