What are the four famous Chinese cuisines?

China's four major cuisines are, Sichuan cuisine, Lu cuisine, Cantonese cuisine, Huaiyang cuisine.

One, Lu Cuisine is the first of China's four major cuisines, also known as Shandong Cuisine, Lu Cuisine has a very long tradition and culture, is China's earliest formation of culinary theory and the framework of the cuisines, the circulation of a very long time, but also the most testing of the merits of a dish, the characteristics of the dish is noble and generous, suitable for a variety of formal occasions, used to receive guests, the level of production needs to be relatively high, each of the ingredients need to be carefully selected. One of the ingredients need to be carefully selected, which represents the dishes are Texas pickled chicken, nine turns of large intestine, braised prawns and so on.

Second, Cantonese cuisine is also known as Guangdong cuisine, is not a single cuisine, is the Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine unified into one, forming a very different style, Cantonese cuisine has a very high reputation in the world, and the famous French Western food, due to the number of overseas Chinese in Guangdong is very large, in the world there are many restaurants of Cantonese cuisine, Cantonese cuisine in the production of the requirements of technical excellence, mainly focus on freshness, the main purpose is to make the food more delicious, the main purpose is to make the food more flavorful, the main purpose of the food is to make the food more delicious. Cantonese cuisine requires excellent techniques in production, mainly focusing on freshness, but also draws on a lot of Western-style dishes, including masterpieces such as white cut chicken, braised pigeon, fresh shrimp dumplings, fried rice noodles and so on.

Three, Sichuan cuisine, also known as Sichuan cuisine, is a Chinese cuisine everywhere, originating in the Sichuan region, characterized by hemp and spicy, ingredients are often some of the more common, so it is also known as the people's cuisine, Sichuan cuisine in cooking to specialize in spicy and spicy, with a strong local style, and in recent history has continued to change, absorbing the advantages of other cuisines, to the current Sichuan cuisine is also to the Home cooking is the main, representative of the well-known boiled pork, fish and meat, Kung Pao chicken.

Four, Huaiyang Cuisine is also one of China's traditional cuisine, the main raw materials are mainly aquatic products, originated in Yangzhou and other regions, because the region's waters are developed, so more to the river as the main raw material, the history is very long, the earliest can be traced back to the Spring and Autumn period, the representative of the squirrel fish, braised swordfish and so on.