Eight Traditional Cuisine in China

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

Four major cuisines of Luchuan, Yuesu were formed in the Qing Dynasty (according to the ranking in Tsui Hark's Collection of Clearing Banknotes, the same below). Later, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, Anhui cuisine and other local cuisines gradually became famous, forming China's "eight major cuisines", namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine and Zhejiang cuisine. China people invented frying (explosion, stir-frying), burning (stewing, stewing, stewing and marinating), frying (steaming and pasting), frying (boiling), boiling (stewing, stewing, stewing), steaming, roasting (pickling, smoking and air drying) and cold salad.

Shandong cuisine is one of the four traditional cuisines in China. Compared with influential cuisines such as Huaiyang Cuisine, Sichuan Cuisine and Cantonese Cuisine, Shandong Cuisine has the longest history, the richest techniques and the most skillful skills. It is the representative of the cooking culture in the Yellow River Basin. Sichuan cuisine is one of the four traditional Chinese cuisines in China and one of the eight Chinese cuisines. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, pastry snacks and hot pot. Sichuan cuisine is divided into three schools: Rong School (Shanghe School), Chongqing School (Xiahe School) and Salt School (Xiaohe School).