China's "eight major cuisines"

Chinese food has gone through 4000 or 5000 years of development history. It is composed of the ancient palace dishes, government dishes and local cuisines, the main body is the local cuisine. Its superb cooking skills and rich cultural connotations are world-class.
China has a vast territory. Different regions have different natural conditions, people's living habits, and economic and cultural development conditions. In terms of food and cooking, different local flavors have been formed. The two major flavors have emerged since the Spring and Autumn and Warring States Periods, and have been fully formed by the Tang and Song dynasties. In the early Qing Dynasty,Lu Cai(Including flavor dishes in north regions such as Beijing and Tianjin ),Suchei(Including flavor dishes in the Jiangsu, Zhejiang, and Anhui regions ),Cantonese cuisine(Including flavor dishes in Fujian, Taiwan, Chao, and Qiong ),Sichuan food(Including flavor dishes in Hunan, Hubei, Guizhou, and Yunnan regions), it has become the most influential local dish in China, which is later referred to as "four major cuisines ".
The "Banknote" describes the diet at the End of the Qing Dynasty, saying: "The difference between food consumption in different places is also caused by Xi Shang. Then the north are addicted to onion and garlic, Yunnan, Guizhou, Hunan, and Sichuan are addicted to spicy products, Guangdong is addicted to light food, and Su is addicted to sugar ." In addition, it makes a more detailed analysis of the characteristics of local cuisines: "Suzhou people's diet-especially xiduo fat, cooking methods are all mixed, but with more sugar, and XI Jia Wuxiang ." "Sichuan and Guangdong People's diet-food is sea-flavored, food must be served with soup, Guangdong and Guangdong are good, and there is no need to enter the depth of the fire ." "Hunan and Hubei people's diet-xi spicy products, although before eating, Zhen error full before, no pepper mustard don't go down also, there are many soups ." "The North eats chopped green onion and garlic, and the North produces more ......" And so on. Although the deficiencies in the citation indicate the full picture of the cuisine, we can see the characteristics of the four major cuisines in China.
With the further development of the catering industry, some local dishes become more distinctive and self-styled. In this way, they joined the late Qing dynasty.Zhe, Min, Xiang, HuiLocal cuisine becomes "eight major cuisines" and will be added laterBeijing and ShanghaiLet's talk about the "Top Ten cuisines. Despite the rapid development of cuisines, people are still used to "four major cuisines" and "eight major cuisines" to represent as many as tens of thousands of flavor dishes in China. There are thousands of famous flavor dishes in each region. They are well-selected, well-made, have a wide variety, and have different flavors. They are well coordinated and unified in terms of color, fragrance, taste, shape, and device, has a high reputation in the world. Most of these famous dishes have their own development history. They not only reflect exquisite traditional skills, but also have various beautiful legends or allusions, which have become an important part of China's food culture.

I. Lu Cai

Lu Cai became the representative of "bei food" after Song dynasty. In the Ming and Qing Dynasties, Lu Cai has become the subject of royal court meals, which has a great impact on the northeast of Beijing and Tianjin. Today Lu is developed from the local cuisine in Jinan and Jiaodong. It is characterized by fragrance, freshness, taste pure and famous, very particular about the preparation of broth and Milk soup, clear and fresh broth, Milk soup white and mellow. Jinan food is good at cooking, frying, frying, and frying, its famous varieties include "sweet and sour yellow carp", "nine-to-large intestine", "burst and crisp soup", "braised conch", "braised Locust", "Grilled prawns", and "clear soup ". nest, etc. Jiaodong cuisine is well-known for its variety of seafood. Its taste is mainly fresh and light-oriented. Its famous varieties include "steamed and Jiyu" and "fried conch. After the founding of the People's Republic of China, the varieties of innovative famous dishes include "braised abalone with original shells", "milk-flavored walnut meat", "White-juice catfish", and "Twist elbow.

Ii. Sichuan cuisine

At the end of the Qin Dynasty, the Early Han dynasty began to take shape. The Tang and Song dynasties developed rapidly, and the Ming and Qing dynasties are well-known. Nowadays, Sichuan Restaurant is spread all over the world. Authentic Sichuan cuisine is represented by Sichuan, Chengdu, and Chongqing. Pay attention to the selection of materials, pay attention to specifications, and have distinct primary and secondary colors for color separation. It is characterized by acid, sweet, hemp, spicy flavor, oil weight, and strong taste. It is inseparable from pepper, pepper, and pepper, and fresh ginger, it is rare for other local dishes to form a unique flavor of Sichuan cuisine and enjoys the reputation of "one dish, one dish, and one hundred dishes. The cooking method is good at roasting, burning, drying, and steaming. Sichuan cuisine is good at comprehensive flavor, and the juice is thick. Based on the salty, sweet, hemp, spicy, and sour flavor, various spices are added to form a variety of compound flavors, such as home flavor, salty flavor, fish flavor, litchi flavor and other 23 kinds. The types of dishes are "Big boiled shredded pork", "Yellow Eel", "strange chicken nuggets", and "Mapo tofu.

Iii. Cantonese cuisine

There is a record of Cantonese cuisine in the Western Han Dynasty. During the Southern Song Dynasty, yuchei went to Yangcheng with the influence of yuchef. the Ming and Qing dynasties developed rapidly for 20 centuries along with the external trade, drawing on some Western specialties, and Guangdong food was pushed to the world, there are thousands of Cantonese restaurants in New York only. Guangdong cuisine is represented by Guangzhou, Chaozhou, and Dongjiang. The food has a wide range of raw materials, a wide variety of colors, novel forms, good at changes, exquisite fresh, tender, Shuang, slippery, General Summer and Autumn strive for light, winter and spring heavy alcohol. Flavors are separated by the following flavors: Spiced (fragrant, loose, smelly, fat, and thick) and spiced (sour, sweet, bitter, salty, spicy, and fresh. Its cooking is good at frying, frying, Stew, etc., the dishes are thick color, slippery but not greasy. Especially famous for Cooking Wild animals such as snakes, beaver, cats, dogs, monkeys, and rats, famous variety of dishes include "three snakes, dragons, tigers, and phoenxes", "Five sn", "salt and fire Bureau chicken", "Oyster Sauce Beef", "roast suckling pig", "dry fried prawns", and "winter melon seeds".

Iv. Sichuan cuisine

Originated from minhou County, Fujian Province. It is developed with dishes from Fuzhou, Quanzhou, Xiamen and other places. It is characterized by beautiful colors and fresh tastes. Cooking methods are good at frying, slide, frying, and cutting, especially the "bad. Because Fujian is located on the southeast coast, it is rich in a variety of seafood, such as eel, Taizi, squid, yellow croaker, sea cucumber, etc. Therefore, it uses seafood as the raw material to cook all kinds of dishes and have a delicious flavor. Famous varieties of dishes include "Buddha dance wall", "Drunken bad chicken", "hot and sour squid", "braised bad chicken", "Taiji prawns", "steamed and powerful fish", and "litchi meat.

V. suchei

Starting from the Southern and Northern Dynasties, after the Tang and Song Dynasties, the competition with Zhejiang cuisine became one of the two pillars of "Southern food. Amaranth is composed of four major dishes, Suzhou, Yangzhou, Nanjing, and Zhenjiang. It is characterized by strong with light, Fresh Crispy rotten, original juice soup thick but not greasy, taste peaceful, salty with sweet. Its cooking skills are well known for its stew, cooking, burning, cooking, and frying. The ingredients are rigorous during cooking, focusing on color, styling, and distinctive seasons. The taste of Suzhou food is sweet and the color is harmonious. Yangzhou food is light and easy to use, with outstanding ingredients, fine cutting techniques and mellow taste. Nanjing and Zhenjiang food tastes and mellow and exquisite, especially duck dishes are famous. Famous varieties of dishes include "qingtang huofang", "duck bag shark wings", "squirrel mandarin fish", "watermelon chicken", and "salt water Duck.

Vi. Zhejiang cuisine

It is developed on behalf of dishes from Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. Its features are clear, fragrant, brittle, tender, refreshing, and fresh. Zhejiang is rich in fish and shrimp, and is also a famous scenic tourist attraction. The lake and mountains are clear, the mountains are light and elegant, so its dishes are like scenery. Many famous dishes come from the people, with fine production and many changes. Cooking techniques are good at frying, frying, Stew, slide, steaming, and burning. Well-known dishes include "West Lake vinegar fish", "raw and explosive slices", "Dongpo Meat", "Longjing shrimp", "dry fried bell", "Call the child chicken", "Clear soup fish circles"," "braised pork", "yellow fish in broth", "fried cuttlefish roll", and "brocade shredded Fish.

VII. Hunan cuisine

It is developed on behalf of the Xiangjiang River Basin, the Dongting Lake District, and the western Hunan mountainous area. It is characterized by a wide range of materials, heavy oil color, with chilies, smoked wax as raw materials, the taste of fresh, sour, soft and tender. Cooking methods are good at wax, smoked, chopped, steamed, Stew, fried, and fried. Its famous variety of dishes include "bacon steamed", "Dong An Zi chicken", "Spicy Chicken", "braised shark's fin", "soup belly", "Sugar Xianglian", and "Qian Yu.

8. Hui Cai

It is composed of local dishes in the Yangtze River, Huai River, and Huizhou. It features a simple selection of materials, pay attention to fire power, heavy oil, mellow taste, and original flavor. Hui Cuisine is famous for its taste in the mountains and seas. As early as in the Southern Song Dynasty, the famous dishes were "Sand, horseshoe, snow, and ox-tailed fox. Its cooking method is good at cooking, cooking, and stew. Famous varieties of dishes include "Fu Li Ji roast chicken", "Ham stew turtle", "Pickled mandarin fish", "Ham stew whip", "Snow winter roast pheasant", "braised beaver", "milk juice fish", "Mao Feng smoked mackerel ".