Eight major Chinese cuisines, these cuisines are on the list in your hometown? Which cuisine do you like the most 1.Lu cuisine 2.Sichuan cuisine 3.Cantonese cuisine 4.Su cuisine 5.Fujian cuisine 6.Zhejiang cuisine 7.Hunan cuisine 8.Hui cuisine

Eight major Chinese cuisines, these cuisines are on the list in your hometown? What is your favorite dish

China's food culture has a long history and is broad and profound. Eight major cuisines have naturally been formed: Lu cuisine, Sichuan cuisine, Cantonese cuisine, Su cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine. There is a saying that the east is sweet and spicy, the south is light and the north is salty, due to the climate, terrain, history, products and food customs, it has formed different tastes in the east, west, south and north, but after a long evolution, it has also formed a set of cooking techniques and unique flavors with local characteristics.

Eight major Chinese cuisines, these cuisines are on the list in your hometown? Which cuisine do you like the most 1.Lu cuisine 2.Sichuan cuisine 3.Cantonese cuisine 4.Su cuisine 5.Fujian cuisine 6.Zhejiang cuisine 7.Hunan cuisine 8.Hui cuisine

What are the characteristics of the eight major cuisines, what cooking methods are they good at, and what are the famous dishes, let's take a look at it together! What is your favorite dish.

Lu cuisine is a spontaneous dish among the four traditional Chinese cuisines, which is the oldest and most technologically rich cuisine, and is also a representative of the culinary culture of the Yellow River Basin. The biggest feature of Lu cuisine is fragrant, tender, flavor stew, but also pay great attention to the preparation of clear soup, clear and fresh color, soup milk and alcohol, the best at steaming, burning, frying, frying, boiling. Lu cuisine presents the characteristics of grace and luxury, and the atmosphere of Zhongzheng.

Representative dishes include: braised prawns in oil, a pint of tofu, nine-turn large intestine, six xi balls, sweet and sour carp, wooden whisker meat, jar meat and so on.

Sichuan cuisine is a collection of Chinese cuisine, authentic Sichuan cuisine is represented by the dishes of Chengdu and Chongqing in Sichuan, which is characterized by the good use of chili peppers, peppers, peppercorns, hundreds of dishes, changeable tastes. Sichuan cuisine is usually based on home-style cuisine, the most used material is the daily taste, the best at sautéing, steaming, grilling, roasting, with a strong local flavor, but also integrated the characteristics of the southeast, southwest and northwest, but also the love of food lovers.

Representative dishes include: diced kung pao chicken, boiled meat slices, spicy tofu, saliva chicken, back pot meat, chestnut roast chicken, fish fragrant meat shreds, etc.

<h1 class="pgc-h-arrow-right" data-track="28" >3 Cantonese cuisine</h1>

Cantonese cuisine originates from the Central Plains, inheriting the Central Plains food style of "food is not boring, not tired of fine", so Cantonese cuisine is more complex and fine. Cantonese cuisine raw materials are wider, good at change, the amount of fine and fine, the decoration is beautiful and colorful, the taste is relatively light, the beauty of light, the pursuit of color, fragrance, taste, type. Cooking is good at frying, steaming, baking, frying, stewing, potting, etc., the dishes are smooth but not greasy, and there are many kinds of tricks.

Representative dishes include: white cut chicken, soup baby soup, white-seared shrimp, garlic bones, oyster sauce lettuce, glutinous rice chicken, quicksand buns, etc.

Jiangsu cuisine is represented by four major dishes of Suzhou, Yangzhou, Nanjing and Zhenjiang. The characteristics are thick but not greasy, light and not thin, keep the original juice, fresh and crisp, smooth and crisp, and its cooking is good at stewing, stewing, steaming, stir-frying, simmering. Jiangsu is known as the land of fish and rice, mostly based on rivers and lakes and fresh seawater, the style of dishes is fresh and elegant, the method is exquisite, and it makes people's appetite increase when they look at it.

Representative dishes include: lion's head, sweet and sour pork ribs, pine nut meat, brine duck, duck soup, squirrel cinnamon fish, stewed turtle and so on.

Fujian cuisine is formed by the mixture of The Central Plains Han culture and Minyue culture, because Fujian is located in the southeast coast, rich in seafood, mostly known for cooking mountain treasures and seafood, but also on the basis of color and flavor, the pursuit of fresh taste, salty and spicy, especially "fragrant", "taste" is the most distinctive, cooking is good at stir-frying, slipping, frying, simmering. Fujian has four seasons of spring all year round, and it is also a good climate for making soup, which is known as a hot ten changes.

Representative dishes include: Buddha jumping off the wall, red trough fish, stir-fried double crisp, lychee meat, shacha noodles, drunken ribs, liver flowers, brine shrimp and so on.

Zhejiang cuisine is rich in Jiangnan characteristics, has a long history, and is a famous local dish in China. Zhejiang is bordered by the East China Sea, the climate is mild and rich in fish and shrimp, and it is a famous scenic tourist attraction, the name of the dish is also like the scenery, the green mountains and rivers are beautiful, elegant and pleasant, which is characterized by clear, fragrant, tender, fresh, fine, cooking is the best at frying, frying, will, braising, boiling, steaming, burning.

Representative dishes include: West Lake vinegar fish, Dongpo meat, dried vegetable stewed meat, rock sugar turtle, Hangzhou simmered chicken, Longjing shrimp, honey sauce root and so on.

Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines of the Han nationality with a long history. Hunan cuisine is finely made, the materials are also relatively extensive, the taste is also changeable, pay attention to affordability, the pursuit of oil heavy color and thick color in color is more with peppers as raw materials, and the taste pays attention to freshness, sourness, softness. The preparation method is simmered, stewed, waxed, steamed and stir-fried, and relatively speaking, the simmering kung fu of Hunan cuisine is better.

Representative dishes are: minced pepper fish head, goldfish play lotus, steamed steamed with wax flavor, Zu'an shark fin, Dong'an zi chicken, spicy chicken, soup bubble belly and so on.

Hui cuisine to Anhui specialties as the main raw materials, local materials to make the local characteristics of the dish particularly prominent and ensure freshness, its characteristics are to pay attention to fire, highlight the original taste, pay attention to food supplements, maintain the original taste. Hui cuisine is famous for cooking mountain and wild seafood, and is more adept at cooking, stewing, stewing, and other techniques in cooking methods. The oil used in the stir-fry dish still has a certain amount of attention, and it is necessary to have self-grown and self-squeezed rapeseed oil.

Representative dishes include: honeycomb tofu, ham stewed turtle, Three Rivers crispy duck, steamed stone chicken, Wuwei plate duck, fried shrimp shreds, etc.

Have you eaten all of the above eight cuisines? Are there any specialties from your hometown? What are the other specialties you have eaten, you are welcome to leave a message in the comment area.