What are the very famous dishes in China's eight major cuisines?

China's eight major cuisines are Lao Cai, Sichuan Cai, Guangdong Cai, Su Cai, Min Cai, Zhe Cai, Xiang Cai, Hui Cai and so on. Among them, Lu Cai, Sichuan Cai, Guangdong Cai and Su Cai were formed in the early Qing Dynasty and became the most influential local dishes at that time, known as the "four major cuisines". By the end of the Qing Dynasty, the four new local cuisines of Zhejiang, Min Cai, Xiang Cai, and Hui Cai had diverged, constituting the "Eight Cuisines" of traditional Chinese cuisine.

1, Lu Cuisine - savory, thick oil red sausage

Lu Cuisine, the earliest from Shandong Zhulou wind, is the traditional four Chinese cuisine, is China's longest history, the richest techniques, the highest difficulty, the highest merit of the cuisine. Classic dishes include Taishan three flavors soup, milk soup crucian carp, braised hole, bridge hole four hot radish needle, sweet and sour pork, braised shrimp, Qingyuan steamed, tofu, green onion braised sea cucumber, Sansha slow rice, white Dr. Bao, Yellow River Soup carp, Jiutian large intestine milk soup dandelion, cow fish egg soup,

2, Sichuan cuisine-heavy oil, heavy salt, spicy and fresh aroma

Sichuan cuisine with a wide range of interviews, a wide range of seasonings, dishes A variety of flavors, taste mellow, known for spicy flavor, unique cooking methods and rich local flavor fusion of the southeast and northwest aspects of the characteristics. Family cuisine is the main interview is mainly daily white rice, which is characterized by the red color of yam, spicy, fragrant, and white rice with some spiciness in the salty flavor. Representative cuisines include hui-pot pork, fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork, husband and wife's lung slices, spicy chicken, mapo tofu, dongpo elbow, dongpo pork, and so on. Classical cuisine includes spicy hot pot, roasted chicken with chestnuts, pulled jellyfish, spicy chicken, chicken on a stick, etc.

3. Cantonese Cuisine - Original, Salty, Fresh and Mild

Cantonese Cuisine originated in Lingnan and consists of three local flavors, namely Guangzhou Cuisine (also known as Canton Cuisine), Chiu Chow Cuisine (also known as Chiu Shantung Cuisine) and Dongjiang Cuisine (also known as Hakka Cuisine). local flavors, each of which has its own distinctive characteristics. Guangzhou Cuisine covers the Pearl River Delta and the mountains and rivers, Shaoguan and Zhanjiang, etc. It is rich in materials, exquisite in materials, skillful in techniques, fresh, not bland, soft, tender and not greasy or oily. It is well fried with just the right amount of fire and oil temperature. In addition, it is compatible with many Western culinary conventions and emphasizes culinary grandeur and hierarchy. Chaozhou cuisine originated in the Chaoshan area, and is self-contained with the strengths of the Hui and Guangdong families. In terms of seafood cuisine, soups, vegetables, and beets are most distinctive. The knife is delicate and the flavor is pure. Dongjiang water originated from the Hakka people living in the area along the Dongjiang River in Guangdong Province, the cuisine is mostly meat, almost no aquatic products, the main material is prominent, rich aroma, heavy oil, salty taste, is a cashew rolled vegetables, with a unique rustic flavor.

4, Su Cai - sweet, rice wine flavor

Mainly composed of Jinling Cai, Yang Cai, Xiaoshi Cai, Xihai Cai and other local dishes. Water dishes pay attention to stewing, braising, steaming, frying, soup, to maintain the original juice of the cuisine, the flavor is fragrant, rich, not greasy, tender and thin, brittle, off the bone, without losing its shape, tender and crisp, without losing its flavor. Jiangsu famous dishes are chicken soup cooking dry sand, meat brewing raw bran, phoenix-tail shrimp, three ducks, Wuxi meat bones, grill room, crystal hooves, Yangzhou fried rice, green bird crabmeat lion's head, Jinling meatballs, white juice of the original dishes, yellow mud boiled chicken, green bird chicken and duck, salt water duck

5, Fujian cuisine - salty and sweet (South), spicy (North)

Minicuisine is famous for its cuisine of the sea and the mountains, and the best in terms of color and taste. On the basis of the color and flavor, especially can be said to be "fragrant", "taste", its cool, alcohol, meat, not greasy style features, the wide range of characteristics of the soup dew in the culinary unit of the land is unique. The three characteristics of Min Cai are, one longer than red tide seasoning, two longer than soup, three longer than using soup water. Min Cai's signature dishes are not only "fire jumping wall", but also include Fuzhou fish balls, positive change paste, bitter melon halibut, Putian halibut, Putian halibut, oyster cake, Shaxian noodles, partial food, Xiamen sand noodles, cotton thread paste, Minnan salty rice, Xinghua rice noodles, lychee meat, beef tenderloin residence

6, Huizhou cuisine-heavy oil flavor, heavy salt, heavy oil, heavy salt, heavy salt. Heavy salt

Huizhou cuisine is good at burning, stewing and steaming in cooking technology, but less explosion and stir-frying, good at heavy oil, heavy color and heavy chemicals. One of the cooking methods is to get fresh victory from local ingredients. Hui Ji abounds in mountain treasures, wild game, river fresh poultry, locally sourced materials, to ensure that the local characteristics of the dishes are prominent and vivid. Secondly, make good use of the heat of the fire, the ball of fire is unique. According to the texture characteristics of different raw materials and the flavor requirements of the finished cuisine, cooking with fire, medium fire and small fire respectively. Thirdly, it is good at forestation and moderate concentration. Techniques such as exploding, frying, deep-frying, stir-frying, stir-frying, broiling, roasting, and swallowing are known for roasting, stewing, smoking, and steaming, respectively, in addition to Chiaki. Fourthly, nature is emphasized and food is used to nourish the body. What are the representative cuisines of the eight Chinese cuisines?

7, Hunan cuisine-heavy oil, heavy salt, heavy spice, cured bacon

Cilantro production is delicate, the material on a wider range of flavors and varieties. The color oil deep, the pursuit of real profit. The flavor of spicy, fragrant, soft. It is famous for its boiling, stewing, waxing, steaming and stir-frying methods. Lettuce representative dishes are chopped chili dark, chili fried pork, Xirei City outside vegetable dishes, Jishoushan meat, beef noodle, the Lord of heaven fish noodle, child's face chicken, goldfish XiLian, Yongzhou blood duck, preserved meat co-steaming, self-media group, Ningxiang nine-tailed snakes, YueYangJiang spicy snakes, and so on.

8, Zhejiang cuisine - rich sauce

There are four characteristics: the choice of materials, unique cuisine, focusing on the beauty of the production of delicate. Raw materials carved with "fine, special, fresh, soft" cooking methods, specializing in deep-fried, deep-fried, fried chowder, steamed, steamed, baked six categories. The flavor is fresh and tender, keeping the original color and deliciousness of the raw materials. The cooking form is delicate and elegant.