1) Lu cuisine is the general name of Shandong cuisine, composed of Jinan and Jiaodong local cuisine, Jinan cuisine is good at frying, burning, stir-frying, frying, known for its clear, fresh, crisp and tender, paying attention to the preparation of clear soup and milk soup. Jiaodong cuisine is good at frying, frying, grilling and steaming, mainly fresh, and light. Representative dishes include nine-turn large intestine, sweet and sour Yellow River carp, Texas grilled chicken, braised fish in oil, Fukuyama roast chicken, fried white strip fish cake and so on.
2) Sichuan cuisine is the general name of Sichuan cuisine, so there is "one dish and one grid, one hundred dishes and hundred flavors", with Chengdu flavor as the authentic, including Chongqing cuisine, Leshan cuisine, Jiangjin cuisine, Zigong cuisine, Hechuan cuisine and so on. Known for its small frying, small stir-frying, dry roasting, dry sautéing, it is known for its many flavors, wide flavor and thick taste, and it is mostly seasoned with three peppers (pepper, pepper, pepper) and fresh ginger, so the taste is heavy, spicy, sour and fragrant. Representatives include pot meat, mapo tofu, fish flavored meat shreds, light shadow beef, husband and wife lung slices, kung pao chicken cubes, strange chicken nuggets and so on.
3) Zhejiang cuisine is the general name of Zhejiang cuisine, to... Representatives of local cuisine in Hangzhou, Ningbo and Shaoxing. Hangzhou cuisine is mainly fried, stir-fried, braised and fried, fresh and tender. Ningbo cuisine is known for its "salty and fresh integration", steaming, grilling and stewing seafood, paying attention to tenderness, softness and smoothness. Shaoxing cuisine specializes in cooking river fresh poultry, crispy and sticky, and the soup flavor is strong. It represents West Lake vinegar fish, Longjing shrimp, crispy stewed meat, clear soup Yue chicken, fragrant tender chicken, lake-style lamb cuts, oil braised spring shoots, etc.
4) Su cuisine is the general name of Jiangsu cuisine, which is composed of local dishes from Nanjing, Yangzhou and Suzhou. Good at stewing, stewing, steaming, burning, stir-frying, pay attention to the soup, keep the original juice, thick but not greasy, light and not thin, crisp and loose bones without losing its taste. It represents roasted square, crystal dish hoof, stewed crab powder lion's head, chicken soup boiled dried silk, brine duck, anchovy shrimp, three sets of ducks and so on.
5) Hui cuisine is the general name of Anhui tea, which is composed of local dishes in southern Anhui, along the river and along the Huai. Anhui Nan is good at roasting, stewing, and heavy oil. Along the river, he specializes in cooking live and poultry, and is known for his smoking. Along the Huai flavor salty with sour, the soup is thick. It is often simmered with casserole charcoal, so there is a saying that "eat emblem dishes, you must be able to wait". It represents Smoked Duck, Maofeng Smoked Anchovy, Steamed Eagle Turtle, Milk Fat King Fish, Honeycomb Tofu and so on.
6) Cantonese cuisine is a general term for Cantonese cuisine, which is composed of Guangzhou, Chaozhou and Dongjiang. Guangzhou cuisine is fickle, with many ingredients, pay attention to fresh, tender, refreshing, smooth, fried, fried. Teochew cuisine is famous for cooking seafood, with soup dishes being the most distinctive and light in taste. Dongjiang vegetable oil is heavy and the taste is heavy, fried, fried, roasted, and stewed. It represents leopard tanned three snakes, sliced skinned suckling pig, frozen meat, Dongjiang salt chicken, mantan incense, Dinghu Shangsu, Daliang fried milk, etc.
7) Hunan cuisine is the general name of Hunan cuisine, mainly in the Xiangjiang River, Dongting Lake Area, Xiangxi Mountainous Area, mainly smoked, steamed, dry stir-fried, spicy, sour. The oil in the Xiangjiang River Basin is heavy and colorful, focusing on fresh, sour and spicy, soft acid, simmering, stewing, waxing (including smoking, brine, char siu, etc.), steaming, stir-frying. Dongting Lake District is good at cooking river fresh and poultry, mostly stewing, roasting, waxing, thick oil, salty, spicy and soft. Xiangxi Mountain is good at mountain rare game, smoked bacon, all kinds of bacon, heavy salty and sour spicy. It represents spicy steamed, jishou sour meat, poached belly, pagoda fragrant waist, spicy chicken, fried spicy wild duck strips, braised whole dog, Dongan chicken and so on.
8) Fujian cuisine is the general name of Fujian cuisine, mainly in Fuzhou, Zhangzhou, Xiamen and Quanzhou. It is mainly blanched, dry fried and stir-fried, and the taste is more sweet and sour. Representative Buddha jumping wall, Min sheng fruit, seven star pills, orange roasted ba, Tai Chi Ming shrimp, roasted raw rotten duck, Goryeo sea mussel, plum blossom second degree, chrysanthemum perch, dry fried three liver flower roll, orange juice gagi fish, snowflake chicken, etc.
The eight major cuisines refer to the general terms of Lu cuisine, Sichuan cuisine, Zhejiang cuisine, Su cuisine, Hui cuisine, Cantonese cuisine, Hunan cuisine and Fujian cuisine.