What are the eight major Chinese cuisines? What are the representative dishes

In China's culinary culture has a long history, the cuisine can be divided into eight major cuisines, and what are the characteristics of the eight major cuisines? The following editorial to explain in detail.

01

Lu Cuisine

Lu Cuisine originated in Shandong's Qilu flavor, is China's traditional four major cuisines (and also the eight major cuisines) in the only spontaneous type of cuisine (as opposed to the influence of Huaiyang, Sichuan, Guangdong and other cuisines), is the longest history, the most varied techniques, the highest degree of difficulty, the most to see the merits of one of the cuisines.

Featured by the fragrance, tenderness, taste mellow and famous, pay close attention to the modulation of broth and milk soup, broth color clear and fresh, milk soup color white and mellow. Yantai Fushan is the birthplace of Jiaodong cuisine. It is famous for cooking all kinds of seafood with light flavor. Jinan Licheng is the birthplace of Jinan cuisine. It specializes in popping, burning, frying and stir-frying, with heavy flavors.

Representative dishes: nine-turned large intestines, fried cashews, sweet and sour carp, green onion roasted sea cucumber, fried double crispy, four happy pills, Texas pickled chicken, braised prawns, a product of tofu, altar meat, fish egg soup and so on.

02

Sichuan Cuisine

is one of the eight major Chinese cuisines, originating in Sichuan and Chongqing, and is characterized by numbness, spiciness, freshness, and aroma. The emergence of Sichuan cuisine can be traced back to the Qin and Han dynasties, and the genre was already formed in the Song Dynasty. After chili peppers were introduced to China for a period of time in the late Ming and early Qing dynasties, Sichuan cuisine underwent a major revamping, and gradually evolved into the current Sichuan cuisine.

Representative dishes: Mapo Tofu, Pork in Hot Pot, Sliced Lung for Husband and Wife, Boiled Beef, Wanton with Hairy Blood, Fish with Pickled Vegetables

03

Cantonese Cuisine

That is, Cantonese Cuisine originated from the Central Plains and matured over the course of more than 2,000 years in the Late Qing Dynasty. It consists of three local flavors: Canton Cuisine (Guangzhou Cuisine), Chaozhou Cuisine (also known as Chaoshan Cuisine), and Dongjiang Cuisine (also known as Hakka Cuisine), each with its own distinctive characteristics.

Characterized by fresh and aromatic flavors. The selection of ingredients is fine, clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy. Specializing in small fry, the requirements of mastering the fire and oil temperature is just right. It is also compatible with many western food practices, paying attention to the dish's momentum and grade.

Representative dishes: white cut chicken, roast suckling pig, braised pigeon, Guangdong Wenchang chicken, sweet and sour pork, Hakka stuffed tofu, etc.

04

Su cuisine

The Jiangsu Cuisine. Jiangsu cuisine is generally known as "Su Cuisine" in culinary academia, consisting of four flavors of Nanjing, Xu Hai, Huai Yang and Southern Jiangsu, is the second largest court cuisine, today's state banquets are still dominated by Huai Yang cuisine.

Characterized by light flavors. Rigorous use of materials, pay attention to the color, pay attention to the shape, the four seasons are different. Cooking techniques to stew, stewing, simmering known; emphasis on soup, to maintain the original juice, taste and calm. Good use of vegetables. Among them, Huaiyang cuisine, pay attention to the selection of materials and knife work, good at making soup; South Jiangsu cuisine taste sweet, pay attention to the production of soy sauce, make good use of lees, yellow wine seasoning.

Representative dishes: boiled dried silk in chicken sauce, soft pocket long fish, salt water duck, crabmeat lion's head and so on.

05

Min Cuisine

Min Cuisine is a cuisine formed mainly by the East Fujian, South Fujian, West Fujian, North Fujian, Minzhong, Putian local flavor dishes. Fuzhou cuisine as a representative.

Featured in the taste of fresh and fragrant. Especially to "fragrant", "flavor" long, its fresh, and mellow, meat, not greasy style. Three characteristics, one long in the red lees seasoning, two long in the production of soup, three long in the use of sugar and vinegar.

Representative dishes: Buddha jumps over the wall, drunken spare ribs, lychee meat, Fujian stuffed tofu, eight treasures of red sturgeon rice and so on.

06

Zhejiang Cuisine

Zhejiang is located in the East China Sea, known as the land of fish and rice, rich in specialties, abundance of mountain delicacies and a variety of fish. Zhejiang Cuisine is a local cuisine represented by the four flavors of Hangzhou, Ningbo, Shaoxing and Wenzhou. Zhejiang Cuisine adopts a wide range of raw materials, focusing on the freshness of the raw materials, reasonable matching, in order to seek complementary flavors, and fully explore the deliciousness and nutrition of common raw materials. Especially in Hangzhou Cuisine, the two major flavor technology systems of Lake Gang and Mountain Gang emphasize the freshness of raw materials, which are now taken and made. There are also many water and mountain plants rich in many nutrients, which are very beneficial to health.

Characterized by a light taste. The dishes are small and delicate, clean and elegant, fresh and tender, crispy and soft and refreshing. It is flavored with lees and yellow wine. Cooking techniques are rich, especially in cooking seafood and river freshness has its own unique features. The taste focuses on freshness, crispness and tenderness, keeping the original color and true flavor of the raw materials. The form of the dishes is exquisite, delicate and elegant. The taste of the northern part is sweet, the western part is spicy and the southeastern part is salty.

Representative dishes: West Lake Vinegar Fish, Longjing Shrimp, Dongpo Pork, Steamed Pork in Lotus Leaf, Sister Song's Fish Soup and so on.

07

Hui Cuisine

Refers to Huizhou Cuisine, or Hui Cuisine for short, which is one of the eight major Chinese cuisines.

Characterized by a predominantly fresh and spicy taste. It specializes in burning, stewing and steaming, while exploding and stir-frying dishes less, heavy oil, heavy color and heavy fire work. Heavy fire work is traditionally, its uniqueness is concentrated in specializing in burning, stewing, smoking, steaming type of kung fu dishes, different dishes using different fire control technology, the formation of crispy, tender, fragrant, fresh unique flavor, which best reflects the characteristics of Huizhou is slippery burning, stewing and raw smoked method.

Representative dishes: Siniperca chuatsi, Mao tofu, Yipin pot and so on.

Representative dishes: Anhui people, the hometown of Anhui merchants, Tongguo Xiushui

08

Xiang Cuisine

Xiang Cuisine is a local flavor dish with a long history in China. Hunan cuisine is particularly concerned about seasoning, especially hot and sour, salty, fragrant, fresh and strong. In the hot summer, the flavor is light and fresh. In winter, when it is cold and wet, the flavor is hot and spicy, strong and fresh.

Featured in the flavor of spicy, mainly, a variety of varieties. Color and lustre on the oil heavy color thick, seek affordable; spicy, fragrant fresh, soft and tender. The ingredients are matched with each other, and the flavors penetrate each other. Hunan cuisine is especially flavored with spices. Comparatively speaking, the simmering skill of Hunan Cuisine is even better, almost reaching the point of pure perfection. Simmering can be divided into red simmering and white simmering in terms of color changes, and there are clear soup simmering, thick soup simmering and milk soup simmering in terms of seasoning. Slowly simmered over low heat, original flavor.

Representative dishes: chopped pepper fish head, Mao's braised pork, preserved meat and steamed, Dong'an sub-chicken, spicy sub-chicken and so on.