How many major cuisines are there in China?

There are eight major cuisines in China, namely: Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Su Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hunan Cuisine and Hui Cuisine.

1, Lu Cuisine

Lu Cuisine, is originated in Shandong Province, Qilu flavor, its birthplace is Zibo City, Shandong Province, Bo Shan District, is China's traditional four major cuisines (is also the eight major cuisines) in the only spontaneous type of cuisine (relative to the influence of Huaiyang, Sichuan, Guangdong, etc., in terms of the cuisine), is the oldest, the most varied techniques, the highest degree of difficulty, the most to see the merits of the cuisine.

2, Sichuan cuisine

Sichuan cuisine, Sichuan cuisine, is one of the four traditional Chinese specialties, one of the eight major Chinese cuisines, and a masterpiece of Chinese cuisine. Sichuan cuisine is widely used, seasoning variations, dish variety, taste fresh and mellow and heavy, to make good use of spicy seasoning known, and with its unique cooking methods and rich local flavor, blending the characteristics of the parties in the southeast, west, north and west.

3, Cantonese cuisine

Cantonese cuisine, that is, Guangdong cuisine, is one of the four traditional Chinese cuisines, eight cuisines, originated in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou Cuisine (also known as Canton Cuisine), Teochew Cuisine (also known as Chaoshan Cuisine), and Dongjiang Cuisine (also known as Hakka Cuisine), and each of the three flavors has its own distinctive characteristics.

4, Jiangsu Cuisine

Jiangsu Cuisine, one of the eight traditional Chinese cuisines, is called Su Cuisine for short. Due to the similarity of Su Cai and Zhejiang Cai, therefore and Zhejiang Cai are collectively known as Jiangsu and Zhejiang Cuisines. It is mainly composed of Jinling Cuisine, Huaiyang Cuisine, Suzhou and Tin Cuisine, Xu Hai Cuisine and other local cuisines.

5, Zhejiang cuisine

Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight Chinese Han cuisine, its mountains and beautiful water, rich in delicacies and beautiful, so the proverb says: "on the paradise, under the Suzhou-Hangzhou". Zhejiang Province is located in China's East China Sea, the northern waterways into a network, known as the land of fish and rice.

6, Min Cuisine

Min Cuisine is one of the eight major Chinese cuisines, through the Central Han culture and the Min-Yue ethnic culture and the formation of the mix. Min cuisine originated in Fuzhou, Fuzhou cuisine as the basis, and then fusion of Min Dong, Minnan, Minxi, Minbei, Putuxian five flavor dishes formed the cuisine. Min cuisine in the narrow sense refers to Fuzhou cuisine, the earliest originated in Fujian Fuzhou Min County, and later developed into Fuzhou, Minnan, Minxi three schools, that is, the broad sense of Min cuisine.

7, Hunan cuisine

Xiang cuisine, Hunan cuisine, in Changsha is also known as the local flavor of the cuisine, is one of China's eight historic cuisine, as early as in the Han Dynasty has formed the cuisine. It is mainly based on three local flavors from the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan.

8, Hui Cuisine

Hui Cai, is one of the eight major Chinese cuisines. Hui cuisine originated in the Qin and Han dynasties, the rise of the Tang and Song dynasties, flourished in the Ming and Qing dynasties, in the Qing dynasty in the middle and end of the heyday, Hui cuisine is the local characteristics of Huizhou, its unique geography and humanities environment to give the Hui cuisine unique flavor, due to the rise of the Hui merchants in the Ming and Qing dynasties.

Baidu Encyclopedia - Eight Cuisines