China's eight famous dishes are which eight China's eight cuisines which is the most delicious!

1, Cantonese cuisine, that is, the local flavor of Guangdong cuisine, Cantonese cuisine in a narrow sense refers to the Guangzhou House dishes, that is, Guangzhou cuisine, here the Guangzhou House contains: Shun, Nan, Fan. Broadly speaking, Cantonese cuisine is also known as "Chao Yue Cuisine", which is developed from Guangzhou Cuisine, Hakka Cuisine and Chaozhou Cuisine. The three major cuisines are of different types, of which Guangzhou Cuisine and Dongjiang Cuisine are close to each other. Cantonese cuisine is famous for its strict selection of ingredients, fine workmanship, the combination of Chinese and Western cuisine, and the freshness and flavor of its dishes. The formation and development of Cantonese cuisine is closely related to the geographical environment, economic conditions and customs of Guangdong. Guangdong is located in the subtropics, near the South China Sea, with abundant rainfall, evergreen seasons, and abundant produce. Therefore, Guangdong's diet has always been blessed with natural resources. As early as in the Western Han Dynasty, "Huainanzi - spirit of the chapter" contains the fine and extensive selection of Cantonese cuisine, and it is conceivable that more than a thousand years ago, the Guangdong people have been cooking with different cooking methods to cook different flavors with ease.

2, Sichuan cuisine, Sichuan cuisine originated in ancient Shu, the Qin and Han dynasties first appeared in the beginning, the Han and Jin dynasties classical Sichuan cuisine molding, "still taste", "good pungent" as the characteristics. Tang and Song period of classical Sichuan cuisine further development, Sichuan cuisine out of Sichuan, "Sichuan food store" all over the capital city of Kaifeng and Lin'an, with its "things do not have a fixed taste, suitable for those who cherish the flavor characteristics and won the favor of many diners, Sichuan cuisine as an independent cuisine in the two Song period. During the Ming and Qing Dynasties, Sichuan Cuisine further developed until the Republic of China period, and modern Sichuan Cuisine eventually formed the characteristics of "one dish, one pattern, one hundred dishes, one hundred flavors", "fresh and mellow, spicy and pungent". Modern Sichuan cuisine is basically composed of three schools, namely, the western region of Chengdu government food, Leshan Jiazhou dishes as the representative of the upper river gang Sichuan cuisine; south of the ancient Lushui Basin area to Zigong salt gang dishes, Neijiang sugar gang dishes, Luzhou river dishes, Yibin three rivers dishes *** with the special characteristics of the river gang Sichuan cuisine, the eastern region of the river and lake dishes as a model for the lower river gang Sichuan cuisine in Chongqing. The three *** with the composition of the three mainstream local flavors of Sichuan cuisine school branch cuisine, on behalf of the development of the highest level of art of Sichuan cuisine.

3, Lu Cuisine, is originated in Shandong Qilu flavor, a long history, long history, deep, Beijing, Tianjin, North China, Northeast China, the development of cooking technology has a great impact. Lu Cuisine pays attention to the excellent texture of raw materials, salt to improve freshness, soup to strengthen freshness, seasoning to emphasize the pure salt and freshness, highlighting the original flavor. Prominent cooking methods for the explosion, steak, plucking, especially the explosion, steak vegetarian for the world to say.

4, Huaiyang Cuisine, refers to Yangzhou Province and Huai'an Province as the center of Huaiyang regional cuisine, formed in Yangzhou, Huai'an and other areas. Huaiyang Cuisine began in the Spring and Autumn Period, flourished in the Sui and Tang dynasties, and flourished in the Ming and Qing dynasties, and has been known as "the first taste of the Southeast, the world's most beautiful", which is characterized by rigorous selection of materials, according to the talent to suit the needs of the production of fine, elegant style; the pursuit of the original flavor, freshness and calmness. Huaiyang Cuisine almost every dish on the raw materials have strict selection requirements, but also let the characteristics of the raw materials in the production of dishes to get full play, for example, chicken should be stir-fried to show its tenderness, the old chicken should be stewed to show its fat, large crabs should be steamed, small crabs should be stir-fried, and so on, to name a few.

5, Zhejiang cuisine, referred to as Zhejiang cuisine, very rich in Jiangnan characteristics, a long history, a long history, is China's famous local dishes. Zhejiang bordering the East China Sea, mild climate, fertile land, producing a variety of fruit and vegetable crops; River Hamlet, rich in water resources, the four seasons of the source of fresh produce on the market; southwestern rolling hills, rich in mountain treasures and wild game, these are for cooking provides a rich and abundant raw materials. Rich culinary resources, many famous specialties, combined with excellent culinary arts, so that the Zhejiang cuisine outstandingly unique system.

6, Min cuisine originated in Fuzhou, Fuzhou cuisine as the basis, and then fused with the east of Min, Minnan, Minxi, Minbei, Putian five local flavors of the formation of the cuisine. Fujian cuisine is known for cooking mountain and sea food, in the color and aroma and shape on the basis of all the best, especially "fragrant", "taste" long, its fresh, and mellow, meat, not greasy style features, as well as soup road wide range of features, in the cooking altar in the garden of a unique seat.

7, Hunan cuisine that is, Hunan cuisine, Hunan cuisine has a long history, as early as the Han Dynasty has formed a cuisine, cooking skills have been quite high level. It specializes in fragrant, sour and spicy, with a strong flavor of the mountainous countryside. Hunan cuisine is fine, with a wide range of materials, flavors, varieties; color and lustre on the oil heavy color, affordable; taste focus on spicy, fresh, soft and tender; method of simmering, stewing, wax, steaming, stir-frying method known.

8, Hui cuisine originated in the Southern Song Dynasty, Huizhou Province, Hui cuisine is the local characteristics of the ancient Huizhou, its unique geography and humanities environment gives Hui cuisine unique flavor. The unique geographical and human environment gives Huizhou cuisine a unique flavor. The unique conditions become a strong material guarantee for the development of Huizhou cuisine, while the numerous customs and rituals and seasonal activities in Huizhou also strongly promote the formation and development of Huizhou cuisine. In Jixi, folk banquets, the county has six large plates, ten bowls of fine points four, Lingbei have eaten four plates, a product of the pot, Lingnan have nine bowls of six, ten bowls of eight and so on.