What are the four major cuisines in China?

The four major cuisines refer to Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine (also known as Huaiyang cuisine). People in different areas use cooking methods such as frying, roasting, frying, boiling, steaming, roasting and cold salad to form different local flavors.

Shandong cuisine

Lu Yong cuisine pays attention to the excellent quality of raw materials, with fresh salt, fresh soup, salty and pure seasoning, which highlights the original flavor. Luxury, integrity, peace and health (salty, exquisite cooking, good at making soup, good at cooking seafood and paying attention to etiquette)

Sichuan cuisine

Seasonings are changeable, dishes are diverse, and the taste is fresh and mellow. Make good use of spicy seasonings (fish flavor, spicy, pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy).

Cantonese cuisine

Fine selection of materials, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food. (It consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), mainly with fine and fine quantity, skillful ingredients and exquisite decoration)

Jiangsu gourmet

Strict materials, pay attention to color matching, pay attention to modeling, four seasons are different. (Cooking is famous for stewing, stewing and stewing; Pay attention to mixing the soup and keep the original juice. Subdivided into Jinling cuisine, Huaiyang cuisine and Subang cuisine, the taste is mild. Make good use of vegetables, which is famous for its "three grasses in Jinling" and "four fields in early spring". Huaiyang cuisine, pay attention to material selection and knife work, good at making soup)

Detailed information about the origin of the four major cuisines:

Cuisine, also known as Bangzi cuisine, refers to China cuisine which has evolved into its own system in terms of material selection, cutting, cooking and so on for a long time, 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.

China people value and are good at cooking. As early as the Spring and Autumn Period and the Warring States Period, there was a difference in the flavor of North and South dishes in China's food culture. In the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine became the most influential local cuisines at that time, and they were called the four major cuisines.

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