What are the nine major Chinese cuisines

Ten major cuisines, the most influential and representative of which are also recognized by the community are: Lu, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Hui cuisine, which is often referred to as China's "eight major cuisines". Eight major cuisines" plus Chu and Beijing cuisine, that is, "ten major cuisines".

1, Lu

Lu Cuisine is one of the eight major Chinese cuisines, after the Song Dynasty became the representative of the "northern food". In the Ming and Qing dynasties, Lu cuisine was the main body of the imperial food of the court, and had a greater impact on Beijing, Tianjin, Hebei and the northeast. Because of the geography of Shandong, Lu Cuisine has a relatively small range of ingredients compared to the other three major Chinese cuisines. However, this creates the Lu Cuisine's characteristics of careful selection of materials, exquisite skills and time-consuming cooking.

2, Sichuan

Sichuan Cuisine is one of the eight major Chinese cuisines, named after its origin in the Sichuan region (including today's Chongqing Municipality), featuring numbing, spicy, freshness and aroma, and famous for its one-course, one-frame, and one-hundred-course flavor. Among them, spicy is the most characteristic flavor of Sichuan cuisine, most of its daily meals contain higher than the average person can accept the level of spicy, living in this region of Sichuan and Chongqing people are also known for their ability to eat spicy.

3. Cantonese

Cantonese cuisine is one of the eight major Chinese cuisines, also known as Cantonese cuisine. Cantonese Cuisine consists of Guangfu Cuisine (Guangzhou Cuisine), Chaozhou Cuisine (Chaoshan Cuisine), Hakka Cuisine (Dongjiang Cuisine), and Shunde Cuisine (Fengcheng Cuisine).

4, Min

Min cuisine is one of the eight major Chinese cuisines, according to the region is divided into Fuzhou cuisine (Minhou County, Fuzhou, Fujian Province, as the center), Minxi cuisine, Quanzhou cuisine, Xiamen cuisine, Zhangzhou cuisine several types, the latter three are collectively referred to as the southern Fujian cuisine. Fujian is located on the southeast coast and produces a variety of seafood, which makes Min people good at cooking seafood.

5, Su

Cooking techniques to stew, stewing, simmering known; emphasis on soup, to maintain the original juice. Originally Jiangsu and Zhejiang cuisine, is China's famous cuisine in the middle and lower reaches of the Yangtze River, which covers a wide area, including present-day Jiangsu, Zhejiang, Anhui, Shanghai, as well as Jiangxi, Henan part of the region, which has the "Southeast the first good taste", "the world's most beautiful" reputation, reputation It has the reputation of "the best flavor in the southeast" and "the most beautiful in the world", and its reputation has spread far and wide at home and abroad. The cuisine of Jiangsu and Zhejiang can be divided into Huaiyang Cuisine, Nanjing Cuisine, Xuzhou Cuisine, Sunan Cuisine, Zhejiang Cuisine and Huizhou Cuisine. Later, Zhejiang cuisine, Hui cuisine with its distinctive characteristics of each for one of the eight major cuisines.

6, Zhejiang

Zhejiang cuisine as a whole, there are more obvious characteristics of the style, but also has *** with the same four characteristics: choose materials, cooking unique, focus on the flavor. Production of fine. Many dishes, named after scenic spots, beautifully shaped. Many dishes are rich in beautiful legends, rich cultural color is a major feature of Zhejiang cuisine.

7, Xiang

Xiang is a local flavor dish with a long history in China. Hunan cuisine is particularly concerned about seasoning, especially hot and sour, salty, fragrant, strong fresh. Summer heat, the flavor is light, fresh. In winter, when it is wet and cold, the flavor is hot and spicy, thick and fresh. Characterized by heavy oil and thick color, affordable, focusing on fresh, hot and sour, soft and tender, especially simmering vegetables and waxy vegetables known. Hunan cuisine is the biggest feature of spicy, two is wax.

8, Hui

Hui cuisine is one of the eight major Chinese cuisines, only refers to Huizhou cuisine, and can not be equated with Anhui cuisine. Hui cuisine from Huizhou, Huizhou, this special geographical environment can not be separated from the objective conditions provided. Huizhou is located in Huangshan City, Anhui Province, Jixi County and Wuyuan County, Jiangxi Province. Huizhou is at the crossroads of two climates, with more rainfall and moderate climate, and is particularly rich in produce. There are more than 1,470 species of plants in Huangshan, many of which are edible.

9, Chu

Chu cuisine by the Han, Jing, Huang, Xiang four major flavor genres, the Han school - Wuhan is the political, economic and cultural center of Hubei Province, the late Ming and early Qing Dynasty that has become one of the "four great towns", the early last century, Wuhan, as the economic center of central China, the import and export trade. At the beginning of the last century, Wuhan, as the economic center of Central China, was second only to Shanghai in terms of import and export trade, and surpassed Tianjin and Guangzhou. Commercial prosperity must promote the development of the culinary industry. Wuhan cuisine contains Wuchang, Hankou, Huangpi and Shinyang, and its origin is the specialties of the Huangpi district of Wuhan.

10, Beijing

Beijing Cuisine taste thick clear trout, texture variety, a wide range of dishes, the four seasons, there is a perfect, unique cooking techniques to pop, stir-fry, stir-fry, grill, shabu-shabu, simmer, steam, blanch, boiled is famous. The main reason for the formation of Beijing cuisine is that Beijing is the capital of the country, the material and natural treasures, people and spirit. The country's various flavors of food technicians converge here, dish raw materials from the south and the north, mountain and sea food, seasonal vegetables have everything.

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