What is the first of the eight Chinese cuisines?

The first of the eight Chinese cuisines is Lu cuisine.

After the Song Dynasty, Lu Cuisine became the representative of "Northern Food"; in the Ming and Qing Dynasties, Lu Cuisine has become the main body of the imperial meals of the court, and has a greater influence on Beijing, Tianjin and the northeast, and is the first of the eight major cuisines.

Lu Cuisine is the most skillful cuisine, there are more than 60 kinds of more than one, and it is difficult to master, is the most test of all the dishes, and Lu Cuisine has been the most populated, covering the widest geographical area of the cuisine, China 1/2 of the population, usually at home to do the taste of the dishes is the Lu Cuisine flavor.

Extended information:

Lu Cai originated in Shandong, Qilu flavor, is the only one of China's four traditional cuisines (and the eight cuisines) in the spontaneous type of cuisine, is the oldest, richest, and most difficult.

Lu Cuisine is the only spontaneous cuisine among the four traditional Chinese cuisines (and also among the eight cuisines), and it has the longest history, the richest techniques, the most difficult and the most skillful.

Lu Cuisine is a fusion of Jiaodong Cuisine, Jinan Cuisine, Boshan Cuisine, Kongfu Cuisine and so on, and Kongfu Cuisine has the most systematic inheritance, the reason is that the Kongfu Cuisine, as the largest "family" in China, has been passed on through the centuries. Kongfu cuisine is the specific embodiment of Confucius "food is not too fine, chopping is not too fine" dietary philosophy, is a typical government food, the selection of fine materials, cooking carefully, containers, dish names meaningful, simple and elegant, banquet etiquette solemn. Confucian cuisine is basically divided into two categories: one is the banquet diet, and the other is the daily family meal.

Reference:

Eight Cuisines - Baidu Encyclopedia