Eight cuisine is which eight, respectively, what are the characteristics, and listed

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The eight major cuisines: Lu Cuisine, Sichuan Cuisine, Su Cuisine, Cantonese Cuisine, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine, Hui Cuisine.

Lu Cai: strong flavor, onion and garlic, especially in cooking seafood, soup dishes and a variety of animal offal for long.

Sichuan cuisine: more flavor, broad flavor, thick flavor, flavor is known.

Su cuisine: cooking techniques to stew, stewing, simmering known; emphasis on soup, to maintain the original juice.

Cantonese Cuisine: the cooking method highlights pan-frying, deep-frying, braising, stewing, etc., and the taste is characterized by freshness, lightness, crispness and freshness.

Zhejiang cuisine: tender and soft, mellow and glutinous, refreshing and not greasy.

Min cuisine: seafood as the main raw material, focusing on sweet, sour, salty, colorful and fresh.

Xiang cuisine: focusing on spicy, spicy, sour, spicy, spicy, spicy, spicy, especially sour and spicy mostly.

Huizhou Cuisine: ham with flavor, icing sugar to refresh, good at stewing, pay attention to the fire work.