There are eight major cuisines in China. Do you know which ones?

Cuisine, also known as "Bangzi Cuisine", refers to the genre of China cuisine, which has formed its own system after a long period of evolution in material selection, cutting and cooking, and has distinctive local flavor characteristics, which is recognized by the society. The eight major Chinese cuisines are Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

There are four major Lai in history, namely, Shandong, Sichuan, Zongyang and Guangdong. Nowadays, people's lives are getting richer and more innovative, and after the development of local famous foods, many new cuisines have emerged, each with its own characteristics. Among them, Hunan cuisine is mainly spicy, and the method is unique and novel. Sichuan cuisine pays great attention to the choice of ingredients, with diverse side dishes, bright colors, spicy and refreshing taste, as well as peppers and other ingredients. There are various cooking methods, such as roasting, roasting, dry frying, etc., to better highlight the spicy taste.

As early as the Shang and Zhou Dynasties, China's rock culture had already taken shape, with Taigong Wang as the most representative. Then, in the Spring and Autumn Period and the Warring States Period, there were differences in the flavors of northern and southern dishes in food culture. During the Tang and Song Dynasties, the southern and northern regions formed their own food cultures according to different climates and topographical environments. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine became the most influential local cuisines at that time, and they were called the four major cuisines. At the end of Qing Dynasty, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine were divided into four new local cuisines, which constituted eight traditional cuisines in China.

Cantonese food is mainly delicious. 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. China's food culture is no less than any ancient culture in the world. After thousands of years' development, China's dishes are extremely rich in ingredients, which are manifested in China people's sensibility and rationality, their pursuit of beauty, courtesy and life.