What are the Eight Great Chinese Cuisines? What are their specialties?

The first of the eight cuisines when push Lu Cuisine. The formation and development of Lu Cuisine is related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the ancient cultural birthplaces of China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. It has mountains and rivers, rivers and lakes, thousands of miles of fertile land, abundant produce, convenient transportation and developed culture. Its grain production ranks third in the country; a wide variety of vegetables, good quality, is known as "the world's three major vegetable garden" one. Such as Jiaozhou cabbage, chapter Qiu onions, Cangshan garlic, Laiwu ginger are famous at home and abroad.

2. Cantonese Cuisine

The Cantonese cuisine consists of three local flavors: Guangzhou Cuisine, Chaozhou Cuisine and Dongjiang Cuisine. Guangzhou cuisine includes the famous food of the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other places. It is the most extensive, with a wide variety of ingredients, fine selection of materials, excellent skills, good at changing, flavorful, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. In summer and autumn, they strive to be light, while in winter and spring, they emphasize richness and are good at stir-frying, which requires that the fire and oil temperature be properly controlled. Chaoshan cuisine is a part of Fujian, and its language and customs are similar to those of southern Fujian.

3. Sichuan Cuisine

Sichuan cuisine is also a cuisine with a long history, and its birthplace is the ancient countries of Ba and Shu. According to "Huayang Guo Zhi", the state of Ba "planted five grains and six animals", and produced fish, salt and tea honey; the state of Shu "mountains, forests, fish, gardens, melons and fruits, and four generations of ripening, and everything is there". At that time, the seasonings of Ba and Shu had brine, rock salt, Sichuan peppers, and "ginger of Yangpu". In the Warring States period cemetery unearthed artifacts, there have been a variety of bronze and ceramic eating utensils, the sprout of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between the unification of Qin Shi Huang and the establishment of the Three Kingdoms.

4. Hunan Cuisine

The Hunan Cuisine, or Hunan Cuisine, is a local cuisine developed in the Xiangjiang River Basin, the Dongting Lake area, and the mountainous areas of western Hunan. Hunan cuisine is centered in Changsha, Hengyang and Xiangtan, and is the main representative of Hunan cuisine. It is finely made with a wide range of materials and varieties, and is characterized by much oil, rich color and affordability. In taste, it focuses on crispy, sour and spicy, soft and tender. Xiangxi cuisine is good at fragrant, sour and spicy, with a strong flavor of the mountainous countryside. Hunan cuisine has a long history, as early as the Han Dynasty has formed a cuisine, cooking skills have been quite high level.

5. Fujian cuisine

The Fujian cuisine has always been known for its fine selection of materials, rigorous knife work, pay attention to the fire, soup, condiments, and flavor to win. Its cooking techniques, there are four distinctive features, one is the use of meticulous slicing, cutting, graving and other knife skills, so that different textures of raw materials, to achieve the effect of taste and thoroughness. Therefore, the knife work of Fujian cuisine has the reputation of "graving flowers like lychee, cutting silk like hair, and slicing as thin as paper". Such as cold dishes "radish jellyfish", will be thin jellyfish skin, each sheet was cut into 2 to 3 slices, and then cut into very fine silk, and then with the same thickness of the radish combined with the cooking, cooled and mixed with seasonings on the table.

6. Zhejiang cuisine

South cuisine to Hangzhou, Ningbo, Shaoxing, three local flavors as a representative of the cuisine, became famous earlier. The history of Zhejiang cuisine is also quite long. Beijing people went south to open a restaurant, with the northern cooking methods will be rich in southern raw materials to do delicious, "southern material north cooking" has become a major feature of Zhejiang cuisine. Such as in the past, the taste of the southerners is not partial to sweet, the northerners came down to the south, affecting the taste of the southerners, also put sugar in the dishes. Bianjing famous dish "sweet and sour Yellow River carp" to Lin'an, fish as raw material, cooked into Zhejiang famous dish "West Lake vinegar fish".

7. Jiangsu cuisine

Su cuisine is the local flavor of Jiangsu. Jiangsu is a place where famous chefs gather. China's first professional chef and the first city named after the chef's family name are here. Pheasant soup was made for Emperor Yao to eat, and he was appointed to the state of Peng, that is, today's Xuzhou, so his name was Peng Clang, also known as Peng Zu. During the Xia Yu era, "Huaiyi Tribute Fish", Huaibai fish was a tribute until the Ming and Qing Dynasties. "The beauty of the dish, with the essence of the district", Shang Tang period of Taihu Lake good vegetables leek flower has been elegant hall. Spring and Autumn Qi Yi Ya had in Xuzhou to pass on the art, by his creation of the "fish belly hidden mutton" has been passed down through the ages, is "fresh" the word of this ......

8. Huizhou cuisine

Huizhou cuisine in the southern Anhui Province is the main representative of the Huizhou cuisine, originated in the foothills of the Huangshan Mountains in Shexian County, that is, the ancient Huizhou. After the Xin'an River in the town of Tunxi become "Qihong", "Tun green" and other famous tea and Huizhou ink, She ink stone and other local products distribution center, the catering industry is developed, Huizhou cuisine focus gradually shifted to Tunxi, where it was further developed. Song Gaozong once asked the She taste in the Bachelor Wang Zao, Wang Zao Mei Sheng Yu poetry answer "snowy day ox-tailed beaver, sandy horseshoe turtle". Ox-tailed civet is civet, also known as white. Huizhou cuisine in the cooking technology is good at burning, stewing, steaming, and popping, stir-fry dishes less, heavy oil, heavy color, heavy fire work.