Local products and customs such as northern China, more cattle and sheep, often with beef and mutton dishes; southern China, more aquatic products, poultry, people like to eat fish, meat; China's coastal seafood, seafood dishes are long. Differences in climate to form different tastes Generally speaking, the north of China is cold, dishes to thick, salty-based; East China's climate is mild, dishes are sweet and salty-based, Southwest China rainy and humid, dishes more spicy and strong flavor. Different cooking methods in different parts of the formation of different cuisine characteristics. Such as Shandong cuisine, Beijing cuisine is good at popping, stir-frying, grilling, stir-frying, etc.; Jiangsu cuisine is good at steaming, stewing, braising, simmering, etc.; Sichuan cuisine is good at roasting, stir-frying, etc.; Guangdong cuisine is good at roasting, baking, stir-frying, deep-frying, etc.; China's long history of culinary arts, inherited from generations of master chefs to date, the formation of a variety of distinctive cuisines: in addition to the more influential Szechuan cuisine (Sichuan), Lu Cuisine (Shandong), Jiangsu Cuisine (Jiangsu), Guangdong Cuisine (Guangdong), the four major cuisines. In addition to the four major cuisines of Sichuan (Sichuan), Shandong (Shandong), Suzhou (Jiangsu) and Guangdong (Guangdong), there are also local cuisines such as Zhejiang (Zhejiang), Fujian (Fujian), Huizhou (Huizhou), Hunan (Hunan), and Shanghai (Shanghai), which represent the traditional and characteristic culinary skills of various places in terms of color, aroma, taste and shape. [edit paragraph] Formation of the Eight Cuisines During the Qing Dynasty, Chinese cuisine was divided into Beijing-style, Suzhou-style and Canton-style. Beginning with the Republic of China, there was considerable cultural development throughout China, and during the Republic of China it was divided into four schools: North China, Jiangsu, Zhejiang, South China and Southwest China. Later on, the North China genre was divided into Lu Cuisine, Jiangsu and Zhejiang Cuisines were divided into Su, Zhejiang and Hui Cuisines, the South China genre was divided into Cantonese and Min Cuisines, and the Southwest genre was divided into Sichuan and Hunan Cuisines. The four major cuisines of Sichuan, Lu, Suzhou and Guangdong were formed earlier, and then the local cuisines of Zhejiang, Fujian, Hunan and Anhui became famous, forming the "eight major cuisines" of China. Later, the most influential and representative cuisines were formed and recognized by the society: Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan, Anhui, Lu and other cuisines, which are often referred to as China's "eight cuisines". The formation of a cuisine is inseparable from its long history and unique culinary characteristics. At the same time, it is also affected by the natural geography of the region, climatic conditions, resources, specialties, eating habits and so on. Some people put the "eight cuisines" with anthropomorphic techniques depicted as: Suzhou, Zhejiang cuisine is better than the beautiful beauty of the South; Lu Cuisine is like the ancient and simple northern healthy man; Guangdong, Fujian Cuisine is like the elegant son of the wind flow; Szechuan, Hunan Cuisine is like the connotation of rich and full of talent full of celebrities. Dietary flaws 1. Most Chinese people eat too salty. According to statistics, the country's per capita consumption of salt for more than 10 grams per day, including the highest in the northeast, up to 18 grams. And the World Health Organization suggests that salt should be controlled at less than 5 grams per day. Eating too salty will significantly increase the incidence of hypertension, stomach cancer and other diseases.
2. Chinese people eat too much MSG, increasing the body's intake of sodium, which is harmful to the human body. Therefore, it is advisable to use chicken essence and mushroom essence instead of MSG for eating soup and vegetables. 3. Chinese people eat in groups and like to eat with each other, which increases the probability of disease transmission. 4. Chinese people like to eat animal offal. Animal offal contains more cholesterol, and cholesterol is an important factor in inducing and aggravating atherosclerosis. 5. Chinese people often use frying, stir-frying, cooking, deep-frying and other methods of cooking, and they like to eat stir-fry and deep-fried food, which increases the chance of cancer. 6. Chinese people like to eat red meat (pork, beef and mutton) with high fat content, and the proportion of white meat (fish and chicken, etc.) is small. In recent years, the proportion of Chinese people eating white meat has been increasing year by year, which is a good sign. 7. People in many areas of China like to eat salted fish, salted meat, salted vegetables and other pickled foods, which not only increases salt intake, but also increases the chance of cancer because of the high nitrite content in pickled foods. 8. Chinese people like to eat all kinds of marinated meat. However, cinnamon, star anise (spices), fennel, cloves, peppercorns and other spices added to marinated meat are not only warm and dry, but also contain a certain amount of safrole, which has a certain degree of mutagenicity and toxicity, and can easily cause cancer. Therefore, people suffering from colds, fever, inflammatory diseases and chronic liver disease should eat less marinated meat. 9. Chinese people like to invite guests to large banquets. People are used to drinking a lot of white wine at banquets, or overeating, or smoking and drinking at the same time, and some areas have the bad custom of cloth dishes. These habits not only cause waste, but also extremely unfavorable to health, easy to induce a variety of diseases.