What are the eight major cuisines? What flavors are they based on?

Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Jiangsu Cuisine, Hunan Cuisine, Fujian Cuisine, Zhejiang Cuisine and Anhui Cuisine are collectively known as the eight major Chinese cuisines. The cooking techniques of the eight major cuisines have their own charm, and the characteristics of their dishes are also very different.

Lu Cuisine (Shandong Cuisine)

Shandong Cuisine can be traced back to the Spring and Autumn and Warring States Periods, the Ming and Qing Dynasties, Lu Cuisine has become the main body of the Imperial Court, Beijing, Tianjin and Northeast of the influence of the larger, so the "ancient" is a big feature, especially the Confucius Cuisine preserved a lot of ancient dishes. Nowadays, Lu is evolved from Jinan and Jiaodong local dishes, Yantai Fushan is the birthplace of Jiaodong cuisine, famous for cooking all kinds of seafood, with a light flavor; Jinan Licheng is the birthplace of Jinan cuisine. It is good at popping, burning, deep-frying and stir-frying, with heavy flavors. Jinan chefs are good at making soup and cooking seafood such as fish, shrimp and sea cucumber.

Shandong cuisine focuses on rapid fire and quick frying, commonly used steak, popping, frying, simmering, burning and other cooking methods to maintain the quality of raw materials, so the dishes are particularly tender and crispy. Shandong people love to eat green onion, cooking with green onion seasoning. Onion roasted sea cucumber is a local dish, and "roast duck", "roast suckling pig", "pot roasted when the child", "fried fat cover "etc. Shandong people to noodle-based, which is also indispensable in Shandong annual dishes, and Shandong cuisine pay attention to the rapid fire and fast frying, cooking methods to blast, grill, stir-fry, fry, bake, boil, pot-based, these cooking methods are more focused on preserving the quality of the ingredients, so the taste of tender and smooth and crisp, the flavor is more salty to sweet and sour as a complement to the best-known dish is sweet and sour Yellow River carp. Lu Cuisine is famous for its fragrance, tenderness and taste, and it pays great attention to the preparation of clear soup and milk soup, which is clear and fresh, and milk soup is white and mellow.

Famous varieties include "roasted conch", "roasted oyster locusts", "grilled prawns", "nine-turned large intestine ", "Double Crisp in Soup", "Sea Cucumber with Crab Roe", "Skirt in White Sauce", "Deep-fried Red Scaled Fish ", "Chrysanthemum Scorpion", "Shandong Steamed Pills", "Bird's Nest in Clear Soup" and so on.

Sichuan cuisine (Sichuan cuisine)

Sichuan has been known since ancient times as the land of heaven, so in addition to seafood almost everything is produced, the raw materials are mostly selected from the mountain treasures, river freshness, wild vegetables and livestock. Sichuan's river is rich in fish, and it is famous for cooking fish.

Sichuan cuisine cooking methods, favoring the more delicate work of small fry, small fry, dry stir-fry, dry burning, the first two characteristics of the ingredients but not oil, and then rapid fire and short frying, while dry stir-frying is the use of fiber longer ingredients, dry burning is similar to braised, but the use of chili peppers as the base of the seasoning; attention to the taste of the pungent, spicy, numbing, strange, salty, the most impressive is the spicy flavor, but in fact, the control of spicy peppers, is a close to the spicy taste of the chili peppers. Control of spicy chili peppers, is the last one or two hundred years from Latin America to China, so in many ancient records, two hundred years ago, Sichuan cuisine, in fact, did not use chili peppers as seasoning, and now the common "fish", "spicy" against all the After the end of the Ming Dynasty, residents from the two lakes brought in chili peppers, but also because of the terrain and climate; Sichuan winters are wet and cold, so chili peppers such as seasoning body loved by local residents, one of the most classic dishes, no better than "Ma Po Tofu".

Authentic Sichuan cuisine is represented by dishes from Chengdu and Chongqing. It is characterized by "sour, sweet, numb, spicy, heavy oil, strong flavor", good at integrating the flavor, the collection of juice is thicker, in the "salty, sweet, numb, spicy, sour" on the basis of the five flavors, plus a variety of seasonings, with each other to form a variety of composite flavors, such as homemade flavor, salty and fresh, fish, etc., enjoying "the flavor of the family", "the flavor of the family, the flavor of fresh, fish", "the flavor of the family", and "the flavor of the family". flavor, etc., enjoying the reputation of "one dish, one flavor, a hundred dishes, a hundred flavors"; can not be separated from the "three peppers" (chili peppers, peppercorns, peppercorns), "spicy, sour, numb" popular, the formation of the unique flavor of Sichuan cuisine; emphasis on the selection of ingredients, numb, spicy, sour," popular, forming a Sichuan cuisine It attaches importance to the selection of materials, pay attention to the specifications, color matching, the main and secondary clear, bright and coordinated.

Representative dishes include: Kung Pao Chicken, Pork in Hot Pot, Dried Shredded Chicken, Stewed Eel, Strange Chicken, Boiled Pork, Fish Scent Shredded Pork, Diced Chicken in Spicy Sauce, and Shredded Pork with Peppers.

Su Cuisine (Jiangsu Cuisine)

Su Cuisine includes Huaiyang Cuisine, Nanjing Cuisine, Suxi Cuisine and Xu Hai Cuisine. Su Cuisine also pays much attention to freshness, with stew, stewing and braising as the main features, paying attention to the original flavor. Famous dishes include stewed lion's head, fresh lotus root meat folder, and steamed anchovies. This side since the period of the North and South Dynasties, is the rich merchants and gentry gathered in the place, affluence and abundance is not to mention, so the biggest feature of this cuisine in a "rich" word.

Yangzhou region is a water town, so the abundance of fish, shrimp, crab and a variety of seafood and vegetables, the cooking method is to use the exquisite stew, stewing, simmering, steaming, braising, cooking with rigorous materials, pay attention to color, pay attention to the shape of the four seasons are different. Taste is relatively sweet, but in a state of harmony with the salty taste, often sugar and salt **** with sugar in seasoning, the purpose of using sugar is to make the dishes can enhance the color and freshness, so the characteristics of this cuisine also attaches importance to the color of the dishes, and will also have a direct relationship with the taste itself, for example, the color of the color and brightness, then the taste of the heavier; color and color of the light and plain, then the taste of the taste is also refreshingly smooth. Yangzhou cuisine is light and palatable, the main material is prominent, fine knife work, mellow flavor; Nanjing cuisine taste and mellow, exquisite, especially duck dishes are famous; make good use of vegetables to "Jinling three grass" (chrysanthemum waterlogged, the structure of the head of wolfberry, Malan head) and "early spring four wild" (mustard greens, Malan head, reeds) and "early spring four wild" (mustard greens, Malan head, reeds, reeds). Mustard, marjoram, lutefisk, wild garlic) is famous. Jiangsu cuisine is mainly made of fresh water, with fine knife work, focusing on the fire "candle, smoke, extinguish, glutinous", often flavored with wine lees, and specializing in various types of aquatic products. Xu sea food, from Xuzhou and Lianyungang, specializing in seafood and vegetables.

Su cuisine is characterized by thick with light, fresh and crispy, original juice and soup, thick but not greasy, taste calm, salty and sweet. Representatives of the "squirrel Mandarin fish", "demolition of braised big fish head", "steamed anchovies", "wild duck with vegetables and rice", "Shredded Chicken with Silver Sprouts", "Boiled Thousand Shredded Fish in Chicken Soup", "Stewed Lion's Head with Crabmeat", and "Double-skinned Swordfish".

Hui Cai (Anhui cuisine)

Hui Cai is represented by the three regions along the river, along the Huaihuai, Hui Chau, its influence on half of China, near the Jiangnan provinces, as far as Xi'an in Northwest China, Hui Cai halls around the forests, is the elegance and vulgarity of the **** appreciate the North and South savory, unique, self-contained and famous cuisine. Anhui is rich in produce, Anhui people love to drink tea all year round, so Anhui cuisine is generally big oil, so-called heavy oil, heavy color, heavy fire work, deep color, strong taste. Most of the cooking methods are burnt, stewed and smoked, with smoked vegetables being the most characteristic. Dishes with simple materials, but color, aroma and taste are complete.

The Yangtze River and the Huaihe River run through Anhui from west to east, dividing the province into three natural areas between Jiangnan, Huaibei and Jianghuai. The mountainous areas of the south of the river are rich in tea, bamboo shoots, mongoose, fungus, board booms, eagle turtles, peach blossom chuats, civets and other mountain treasures and wild game, so Anhui cuisine is known for cooking mountain treasures and wild game. Huaibei Plain is rich in grain, oil, fruits and vegetables, livestock, is a famous fish and rice country. Especially Dangshan Pear, Xiaoxian grapes, too and spring buds, eddying moss dry, has long been famous at home and abroad. Along the river, along the Huai and Chaohu Lake, is one of the important production areas of China's tanya fish, including the famous Yangtze River shad, Chaohu Lake silverfish, Huaihe River back to the kingfish, Jingxian Qin fish, three rivers crab, etc., are prestigious seat early treasures.

Famous dishes: Fu Li Ji roast chicken, Mao Feng smoked anchovy, braised turtle with ham, Huangshan civet, braised civet, Fengyang Hongwu tofu, Huizhou Mao tofu, pickled fresh gui fish, Huangshan pigeon stew, XueDong roasted chicken, fat kingfish in milk, stewed hoofs, pickled fresh Mandarin fish, Huizhou Peach fat burnt, braised bamboo shoots with ham, and so on.

Cantonese Cuisine

Cantonese Cuisine consists of three local cuisines: Guangzhou, Chaozhou and Dongjiang. It is seasoned with the so-called "five flavors" (fragrant, loose, smelly, fatty and thick) and "six flavors" (sour, sweet, bitter, salty, spicy and fresh). Its cooking is good at "frying, deep-frying, braising, stewing, stirring", etc., cooking techniques pay attention to its unique soft frying, that is, first burn the pot with a high fire, and then under the oil sliding pan, sliding pan under a little oil, with a medium fire or small fire frying, most of the main ingredients used are fluid or semi-fluid. Wide range of raw materials, colorful, novel form, good at changing, pay attention to "fresh, tender, crisp, slippery", the dishes are colorful, slippery and not greasy, dishes according to the seasonal summer and autumn light, winter heavy and rich difference. Especially famous for cooking "cats, dogs, rats, monkeys, civets" and other wild animals. Cantonese cuisine is renowned at home and abroad, the United States, New York, there are thousands of Cantonese restaurants.

Famous dishes: roast suckling pig, melon cup, taro buckle meat, roast pigeon, steamed fish, white burnt shrimp, old fire soup, shark's fin soup, Dongjiang salt-baked chicken, pangasius ball, roast duck, hand-shredded chicken, barbecued pork, oyster sauce, shredded beef, deep-fried chicken and so on.

Xiang Cuisine (Hunan Cuisine)

Xiang Cuisine is divided into three local genres: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Hunan cuisine is mostly stewed, simmered, roasted, waxed and other cooking methods, focusing on the soup, dishes out of the pot, bone crisp meat rotten, rich smell, thick juice and gravy bright, Hunan cuisine also attaches importance to the original color of the ingredients, do not pay too much attention to the process, retaining a lot of the fundamental simplicity; but also focus on the knife, the knife method is magical, thousand-year-old dish, "hairy cattle hundred pages," on the cut as thin as a thread of hair. Smoked and cured meat is also one of the specialties of Hunan cuisine. Hunan has been known for its fish cuisine since ancient times, and is good at using more than two main ingredients to make variations, and can often create its own feasts with each main ingredient, such as whole fish feasts, crab feasts, eel feasts, etc. The climate in Hunan is humid, and Hunan people love to eat fish. Hunan people love to eat chili peppers to get rid of humidity, so Hunan cuisine is mainly sour and spicy, especially sour and spicy dishes and waxy products.

Famous dishes: Hunan lotus with rock sugar, steamed preserved meat, chopped pepper fish head, Dong'an sub-chicken, simmered shark's fin, braised hot and sour, money fish, chicken in dry pot with soup belly, and so on.

Zhejiang cuisine (Zhejiang cuisine)

Zhejiang cuisine includes dishes from Hangzhou, Ningbo and Shaoxing. Zhejiang Cuisine takes fish, shrimp and vegetables as its main ingredients. The dishes are small, fresh, tender, crispy and refreshing. It often adopts unique cooking methods to maintain the original flavor of the food. Cooking techniques are good at "frying, deep-frying, braising, stir-frying, steaming, burning". It is characterized by "clear, fragrant, crispy, tender, refreshing and fresh".

Famous dishes: West Lake Vinegar Fish, Dongpo Pork, Longjing Shrimp, Fenghua Taro, Honey Fire Square, Orchid Bamboo Shoots, Sister Sung's Fish Soup, Yellow Fish with Snow Vegetables, Ning Style Eel Shreds, Three Shredded Knuckle Fish, Barking Chicken, Shrimp Tendon, Fish Balls in Clear Soup and so on.

Min Cuisine (Fujian Cuisine)

Min Cuisine consists of local dishes from Fuzhou, Quanzhou and Xiamen. Fujian is located in the southeast coast, producing a variety of seafood, such as sea eel, razor clams, squid, yellowtail, sea cucumber, etc., so more seafood as raw materials for the dishes. The cuisine emphasizes stewing, boiling, simmering, boiling and steaming. Especially important soup, so many classic dishes are mainly soup dishes, such as shark's fin in soup. The flavor focuses on freshness, sourness, sweetness, saltiness, and aroma, and the last dish in the banquet is usually seasonal greens, taking the meaning of "clear vegetables".

Famous dishes: fish lips with meat and rice, prawns in Taiji, bird's nest with shredded chicken, broad tripe in velvet soup, bird's nest soup with meatballs, chicken in snowflake soup, diced chicken in small bad taste, sauteed razor clams, and sauteed slices of yellow conch in raw form, and so on.