What are the eight Chinese cuisines?

Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

Introduction:

Cuisine, also known as "Bangzi cuisine", refers to China cuisine, which has evolved into its own system after a long time in material selection, cutting and cooking, and has distinctive local flavor characteristics and is recognized by the society. The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and food customs, which are recognized by all parts of the country.

Overview:

China has a long tradition of food culture, and there are many cuisines in cooking. Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Jiangsu cuisine formed earlier. Later, local cuisines such as Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine gradually became famous, forming China's "eight major cuisines", namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

Custom reason:

Native products and customs, such as cattle and sheep in northern China, are often cooked with beef and mutton; South China is rich in aquatic products and poultry, and people like to eat fish and meat. There are many seafood along the coast of China. Seafood is used for cooking.