What are the eight Chinese cuisines?

The eight major Chinese cuisines are as follows:

1. Sichuan cuisine genre: there are two genres: Chengdu and Chongqing. Features: It is famous for its strong flavor, wide flavor, strong flavor and strong flavor.

2. Shandong Cuisine School: It consists of two local flavors: Jinan and Jiaodong: strong fragrance and onion and garlic flavor.

3. Jiangsu Cuisine: Developed from Yangzhou, Suzhou and Nanjing local cuisines. Features: cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing the soup and keep the original juice.

4. Zhejiang Cuisine School: It is composed of local cuisines such as Hangzhou, Ningbo and Shaoxing, the most famous of which is hangzhou dishes. Features: fresh and tender, soft and smooth, mellow and waxy, refreshing but not greasy.

5. Cantonese cuisine schools: There are three schools of Guangzhou, Chaozhou and Dongjiang, with Guangzhou cuisine as the representative. Features: the cooking method emphasizes frying, frying, stewing and stewing, and the taste is characterized by refreshing, light, crisp and fresh.

6. Hunan cuisine genre: Hunan features: spicy, spicy, sour, spicy, burnt, fragrant and fresh, especially sour and spicy.

7. Fujian Cuisine: Developed from Fuzhou, Quanzhou, Xiamen and other places, represented by Fuzhou cuisine. Features: seafood is the main raw material, paying attention to sweet, sour, salty and fresh, with good color, flavor and taste.

8. Anhui Cuisine School: It consists of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative. Features: ham as seasoning, rock sugar as umami flavor, good at stewing and paying attention to fireworks.