Cuisine is divided into several categories?

Cuisine is divided into eight categories:

1. Lu Cuisine

Lu Cuisine is the spontaneous type of the four traditional Chinese cuisines, is the longest history, the richest technology of the cuisines, and the Yellow River valley culinary culture representatives. The most important feature of Lu Cuisine is the fragrance, tenderness, taste stew, but also pay close attention to the modulation of broth, color clear and fresh, soup milk and mellow, the most good at steaming, burning, frying, stir-frying, pan-frying, simmering. Lu Cuisine is characterized by its elegance and splendor, and the atmosphere of the Middle Kingdom.

Representative dishes are: stewed prawns, a product of tofu, nine-turned large intestines, four happy balls, sweet and sour carp, moo shu pork, altar meat and so on.

2. Sichuan Cuisine

Sichuan cuisine is a masterpiece of Chinese cuisine, authentic Sichuan cuisine in Chengdu, Sichuan Province, Chongqing, represented by the dishes, which is characterized by the use of chili peppers, peppercorns, peppercorns, a hundred dishes, flavors change. Sichuan cuisine is usually based on home-cooked dishes, the most material is the daily taste, the most good at stir-frying, steaming, grilling, burning, with a strong local flavor, but also a blend of the characteristics of the southeast, northwest and north-west parties, but also more food enthusiasts love.

Representative dishes are: Kung Pao Chicken, boiled pork, spicy tofu, spit chicken, back to the pot of meat, chestnut roasted chicken, shredded pork with fish and so on.

3. Cantonese Cuisine

Cantonese cuisine originated from the Central Plains, inherited the "food is not too refined, chopping is not too fine" style of the Central Plains diet, so the practice of Cantonese cuisine is more complex, fine. Cantonese cuisine has a wide range of raw materials, good at changing, the amount of fine and fine, beautiful and colorful decorations, taste is relatively light, light in the pursuit of beauty, the pursuit of color, aroma, taste, type. It is good at frying, steaming, baking, deep-frying, stewing, boiling, etc. The dishes are smooth but not greasy, and there are many patterns.

Representative famous dishes include: white cut chicken, doll soup in soup, white burnt shrimp, garlic bone, lettuce in oyster sauce, glutinous rice chicken, quicksand buns and so on.

4. Jiangsu cuisine

Jiangsu cuisine is represented by the four major dishes of Suzhou, Yangzhou, Nanjing and Zhenjiang. Characterized by thick but not greasy, light but not thin, keep the original juice, fresh and crispy, smooth and crisp, its cooking is good at stewing, stewing, steaming, stir-frying, simmering. Jiangsu is known as the land of fish and rice, mostly rivers, lakes and seafood-based, fresh and elegant style of dishes, exquisite practice, looking at people's appetite.

Representative dishes include: lion's head, sweet and sour spare ribs, pork with pine nuts, salted duck, duck soup, squirrel and cinnamon fish, stewed turtle and so on.

5. Min Cuisine

Min Cuisine is formed by the mixture of Chinese culture and Min-Yue ethnic culture, because Fujian is located in the southeast coast, abundance of seafood, more than cooking seafood and is known, but also in the color and flavor on the basis of the pursuit of taste fresh, salty and spicy, especially especially to the "aroma", "taste" is good. "flavor" is the most distinctive, cooking is good at frying, slipping, frying, simmering. Fujian has four seasons like spring, which is a good climate for making soup, and there is a saying that a hot ten changes.

Representative dishes are: Buddha jumped over the wall, red groove fish, stir-fried double crisp, lychee meat, sand tea noodles, drunken ribs, liver flower, brine shrimp and so on.

6. Zhejiang cuisine

Zhejiang cuisine is rich in Jiangnan characteristics, a long history, is China's famous local dishes. Zhejiang bordering the East China Sea, mild climate abounds in fish and shrimp, and is a famous scenic tourist attractions, the name of the dish is also like the scenery, green mountains and water show, elegant and pleasant, characterized by clear, fragrant, tender, fresh, fine, cooking, the most adept at stir-frying, deep-frying, will be braised, braising, simmered, steaming, burning.

Representative dishes include: West Lake vinegar fish, Dongpo meat, dried vegetables stewed meat, ice sugar turtle, Hangzhou simmered chicken, Longjing shrimp, honey infused lotus root and so on.

7. Hunan Cuisine

Hunan Cuisine, also known as Hunan Cuisine, is one of the eight major Han Chinese cuisines with a long history. Hunan cuisine is fine, in the material is also more extensive, the taste is also varied, affordable, color pursuit of oil heavy color thick more chili pepper as raw materials, the taste focus on fresh, sour and spicy, soft and tender. The production method of simmering, stewing, wax, steaming, stir-frying, relatively speaking, Hunan cuisine simmering kung fu is better.

Representative dishes are: chopped pepper fish head, goldfish play lotus, preserved meat and steamed, Zuan shark's fin, Dong'an sub chicken, spicy sub chicken, soup bubble belly, and so on.

8. Anhui cuisine

Huizhou cuisine to Anhui specialties as the main raw materials, local ingredients to make dishes with local characteristics is particularly prominent and to ensure that live, which is characterized by pay attention to the fire, highlighting the flavor, focusing on complementary food, to maintain the original flavor. Anhui cuisine is famous for cooking mountain and wild seafood, and is better at burning, stewing, braising, and other techniques in cooking methods. Hui cuisine in the fried vegetables choose the oil or have some care, to have their own species of self-pressed rapeseed oil.

Representatives of the famous dishes are: honeycomb tofu, ham stewed turtle, three rivers of crispy duck, steamed stone chicken, duck, fried shrimp and so on.