Chinese cuisine ranked Top 10 Most people only know the four major cuisines 1, Sichuan cuisine: spicy and fragrant 2, Lu cuisine: salty, fresh, thick oil red sauce 3, Cantonese cuisine: original taste, salty, fresh, light 4, Su cuisine (Huaiyang cuisine): sweet, yellow wine flavor 5, Zhejiang cuisine: sauce flavor 6, Hui cuisine: heavy oil flavor, heavy salt 7, Fujian cuisine: salty and sweet (southern), spicy (northern) 8, Hunan cuisine: heavy oil, heavy salt, heavy spicy, pickled wax flavor 9, Hakka cuisine 10, Dian cuisine

<h1>1. Sichuan cuisine: spicy and fragrant</h1>

Food recommendations: back pot meat, fish fragrant meat shredded, light shadow beef, husband and wife lung slices, Dongpo elbow, boiled beef

Sichuan cuisine is known for its small frying, small stir-frying, dry roasting, and dry sautéing, and is known for its rich taste, wide flavor and thick taste. And with its unique cooking methods and strong local flavors, it integrates the characteristics of all parties in the southeast, south and northwest, absorbs the strengths of all families, is good at absorbing, good at innovation, and is well-known at home and abroad

The division of the three schools of Sichuan cuisine is based on the established Shanghe Gang, Xiaohe Gang and Xiahe Gang, and the standardized and complete expression is: Shanghe Gang Sichuan cuisine is the Rongpai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan; Xiaohe Gang Sichuan cuisine is the Salt Gang cuisine centered on Zigong in southern Sichuan.

At the same time, it also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine; Xiahe Bangchuan cuisine is Chongqing cuisine represented by Chongqing Jianghu cuisine and Wanzhou large bowl cuisine.

<h1>2, Lu cuisine: salty, fresh, thick oil red sauce</h1>

Food recommendations: sweet and sour carp, kung pao chicken, sour and spicy fish balls, emerald shrimp ring, a pint of tofu

The big coffee in Lu cuisine, the traditional famous dish - stir-fried waist flower

Lu cuisine has a long history, characterized by fragrant, tender, mellow and famous, very particular about the preparation of clear soup and milk soup, clear soup color clear and fresh, milk soup color white and mellow.

Yantai Fushan is the birthplace of Jiaodong cuisine. It is famous for its preparation of a variety of seafood with a light taste. Jinan Licheng is the birthplace of Jinan cuisine. He is good at frying, burning, frying, and stir-frying, and the taste is heavy.

Lu cuisine feast

<h1>3. Cantonese cuisine: original, salty, fresh and light</h1>

Food Recommendations: Chicken Braised Snake, Dragon and Tiger Bucket, Roast Suckling Pig, Taiye Chicken, Salt Baked Chicken (also Hakka cuisine)

Jade full of city

Although Cantonese cuisine is a late starter, but it has a far-reaching impact, Cantonese cuisine in the narrow sense refers to Cantonese cuisine (that is, Guangzhou cuisine), broadly including Chaozhou cuisine (Chaoshan cuisine), Dongjiang cuisine (also known as Hakka cuisine) Cantonese cuisine and French cuisine, because the number of overseas Chinese in Guangdong accounts for 60% of the country, most of the Chinese restaurants in various countries are mainly Cantonese cuisine.

Cantonese cuisine combines the characteristics of local flavors such as Nanhai, Panyu, Dongguan, Shunde, Xiangshan, Siyi, Bao'an, etc., as well as the characteristics of Beijing, Suzhou, Huai, Hangzhou and other provincial cuisines and Western cuisines.

Cantonese cuisine takes the strengths of a hundred families, uses a wide range of ingredients, chooses rare ingredients, exquisite ingredients, is good at innovating in imitation, and cooks according to the preferences of diners. The cooking techniques are varied and the ingredients used are strange and extensive. Strong seasonality, summer and autumn are still light, winter and spring are rich.

<h1>4. Su cuisine (Huaiyang cuisine): sweet, rice wine flavor</h1>

Food recommendation: crystal dish hoof, stewed crab powder lion head, Jinling balls, yellow mud simmered chicken, Nantong wolf mountain chicken, Yangzhou goose, Gaoyou ma duck

Because Su cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisines. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local dishes.

Su cuisine is good at stewing, stewing, steaming, stir-frying, pay attention to the soup, keep the original juice, the flavor is fresh, thick but not greasy, light but not thin, crisp and loose without losing its shape, smooth and crisp without losing its taste. Nanjing cuisine tastes and mellow, exquisite and delicate; Yangzhou cuisine is light and palatable, and the knife work is fine; Suzhou cuisine is sweetened and elegant.

<h1>5, Zhejiang cuisine: sauce flavor is strong</h1>

Food recommendation: West Lake vinegar fish, Longjing shrimp, crab soup, crispy braised meat, loofah marinated steamed yellow fish

The Zhejiang cuisine system consists of four local schools represented by Hangzhou, Ningbo, Shaoxing and Wenzhou. Hangzhou's specialties are mainly fried, fried, braised and fried, with fine craftsmanship, fresh and crisp.

Ningbo cuisine is known for its 'fresh and salty integration', steaming, roasting and stewing seafood, paying attention to tenderness, softness and smoothness. Shaoxing cuisine is long in cooking river fresh and poultry, and the entrance is crisp and sticky, and the soup flavor is strong and rich in rural flavor.

Lotus leaf powder tamales

<h1>6. Emblem cuisine: heavy oil flavor, heavy salt</h1>

Food recommendations: Ham stewed turtle, braised civet, pickled mandarin fish, Huangshan stewed pigeon

Walnut chicken with emblem dish

Hui cuisine, one said to refer to Huizhou cuisine, one said to refer to Anhui cuisine, can not be separated from the objective conditions provided by the special geographical environment of Huizhou, Huizhou cuisine originated in Huizhou Capital City She County (ancient Huizhou), Hui cuisine originated in the Tang and Song Dynasties, flourished in the Ming and Qing dynasties, and the Republic of China Hui cuisine continued to develop further in Jixi.

Pickled fresh mandarin fish

Its main features are that it likes to use ham to accompany the taste, use rock sugar to freshen up, be good at maintaining the original taste and true taste of raw materials, and the taste is mainly salty, fresh and fragrant, and the sugar does not feel sweet. Hui cuisine dishes are often simmered in a charcoal wind stove, and the original pot is served, and the aroma is overflowing, reflecting the simple and elegant style of Huiwei.

Emblem dish

<h1>7. Fujian cuisine: salty and sweet (southern), spicy (northern).</h1>

Food recommendations: Buddha Jumping Wall, Min Sheng Guo, Seven Star Pills, Orange RoastEd Ba, Tai Chi Ming Shrimp

Fujian cuisine is famous for cooking mountain treasures and sea flavors, originating in Fuzhou, based on Fuzhou cuisine, and later integrated with the flavors of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian to form a cuisine. Min cuisine in the narrow sense refers to Fuzhou cuisine, which originated in Fujian Fuzhou Min County, and later developed into three genres of Fuzhou, Southern Fujian and Western Fujian, namely Broad Fujian Cuisine.

<h1>8, Hunan cuisine: heavy oil, heavy salt, heavy spicy, pickled wax flavor</h1>

Food recommendations: Dongan chicken, minced pepper fish head, steamed pork flavor, shark fin soup

Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines with a long history in China, and has been formed as early as the Han Dynasty. It is mainly based on three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountainous Area

Hunan cuisine pays special attention to seasoning, most of Hunan has low terrain, warm and humid climate, and was called "humble and wet land" in ancient times. And pepper has the effect of clearing heat, appetizing, dispelling dampness and dispelling wind, so it is deeply loved by the people of Hunan. Chopped pepper is fermented with lactic acid, which has the effect of appetizing and nourishing the stomach.

Friends in Hunan know what this is

The above are the eight major cuisines, if there are ten major cuisines or twelve cuisines below which can be listed?

<h1>9. Hakka cuisine</h1>

Food recommendation: plum dish buckle meat, stuffed tofu, salt baked chicken

Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan and Shenzhen in Guangdong, Ganzhou in Jiangxi, Longyan and Sanming in Fujian, Hezhou, Yulin and Fangchenggang in Guangxi, and Hsinchu, Miaoli and Taoyuan in Taiwan.

Hakka cuisine is divided into regions, and there are Meizhou school, Dongjiang school (Huizhou, Heyuan, Shenzhen and other Dongjiang Hakka areas), Beijiang school (Shaoguan, Qingyuan mainly Beijiang Hakka area), Western Fujian school (Changting, Longyan and other Fujian Hakka areas), Gannan school (Ganzhou and other Jiangxi Hakka areas)

<h1>10. Dian cuisine</h1>

Food recommendation: steam pot chicken, black three chops, braised chicken fir

Yunnan cuisine, centered on Dehong, Lincang and Banna, is a combination of foreign Han immigrants and local ethnic minorities (southeast Asian regions), and at the same time has distinct characteristics of tropical and subtropical food culture, which clearly reflects the food traditions of rice-growing ethnic groups such as the Dai people.

Yunnan cuisine has the unique personality of the culinary culture of 25 ethnic minorities in Yunnan, and has the remarkable characteristics of the culinary culture of the Han nationality, and is the product of the integration of the food culture of the ethnic minorities in Yunnan and the food culture of the Han nationality.

There are also Beijing cuisine, household cuisine, Shaanxi, Shanxi, Jiangxi cuisine are good, each has its own characteristics, but the main body is still more southern cuisine. Do you know why?