What are the three major cuisines in Beijing, Suzhou and Guangzhou, and when did they come into being?

The three major cuisines of Beijing, Jiangsu and Guangzhou originated in the Southern Song Dynasty.

During the Southern Song Dynasty, a large number of northerners moved south. Gradually, the food culture in the north influenced the south. Formed its own faction in the southern region. By the end of the Ming Dynasty, China's diet was divided into Beijing flavor, Su flavor and Guangdong flavor. There are salty, Suzhou and Guangdong flavors in Beijing.

Extended data

Cooking history

1, Song Dynasty: sweet in the north and salty in the south.

As early as the Song Dynasty, China had two main tastes: northerners liked sweet food and southerners liked salty food. At that time, China didn't eat "spicy" food, because peppers had not been introduced to China. By the Southern Song Dynasty, northerners immigrated to the south in large numbers, so the sweetness gradually spread to the south.

2. Ming Dynasty: Beijing-Suzhou-Guangzhou style

During the Southern Song Dynasty, a large number of northerners moved south, and the food culture in the north influenced the south, forming its own school. By the end of the Ming Dynasty, China's food was divided into Beijing, Jiangsu and Guangdong styles. Beijing flavor is salty, Su flavor and Cantonese flavor are sweet.

3. Qing dynasty: four major cuisines

In the mid-Qing Dynasty, Sichuan cuisine had taken shape and became one of the four major cuisines in the late Qing Dynasty.

Shandong cuisine also belongs to Beijing cuisine, because its influence is far greater than Beijing cuisine, so it is often used to represent Beijing cuisine. Most of Cantonese cuisine is in Guangdong. Most Su-style dishes are in Jiangsu. Formed four major cuisines: Beijing (Shandong), Sichuan, Guangzhou (Guangdong) and Jiangsu.