(1) Jinan flavor is the main part of Shandong cuisine, which has a great influence in Shandong. The food of this school pays attention to material benefits, and its style is strong, strong, fragrant and tender.
(2) Sichuan cuisine is one of the eight major cuisines in China, which originated in Sichuan and Chongqing and is characterized by hemp, spicy, fresh and fragrant. Most of the raw materials are delicacies, fresh ginger, wild vegetables and livestock. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing. Known for its "taste", it has a wide variety of tastes, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with strong local flavor.
(3) ? Cantonese cuisine, also known as Cantonese cuisine, consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Cantonese cuisine is also the most recognized Chinese food variety in foreign countries, and most restaurants abroad are mainly Cantonese cuisine. Cantonese cuisine is a major international cuisine with the same reputation as French cuisine. Cantonese cuisine pays attention to "clear, fresh, tender, smooth, refreshing and fragrant", and pursues simplicity and freshness, and has a high pursuit of the original taste of food. This pursuit of Cantonese cuisine conforms to the requirements of modern nutrition and is a scientific food culture.
(4) Fujian cuisine originated in Fujian Province and is one of the eight major cuisines in China. He is good at cooking seafood, paying attention to fresh, sour, sweet, salty and fragrant taste. The last course of a banquet is usually seasonal vegetables, which means "clear vegetables". Among them, Fuzhou cuisine is the representative of Fujian cuisine, but it is also divided into four types by region: Zhangzhou cuisine, Xiamen cuisine and Quanzhou cuisine.
(5) Jiangsu cuisine or Yangcai is one of the eight major cuisines in China.
It is generally believed that Su cuisine is divided into four factions:
Jinling cuisine, from Nanjing, is beautifully made and has a mild taste. Make good use of vegetables, which are famous for "three grasses in Jinling" (chrysanthemum waterlogging, gouqi head and Malantou) and "four fields in early spring" (mustard, Malantou, reed and wild garlic). ?
Huaiyang cuisine, from Yangzhou, Huai 'an and Zhenjiang, pays attention to material selection and knife work, has a light taste and is good at making soup. ?
Su cuisine, from Su Xichang, is often seasoned with distiller's grains. Good at all kinds of aquatic products, sweet taste. ?
Xu Haicai, from Xuzhou and Lianyungang, has a strong taste and is good at seafood and vegetables. ?
(6)? Zhejiang cuisine originated in Zhejiang, which is called "Land of Fish and Rice". It consists of four local cuisines: Hangzhou Cuisine, Ningbo Cuisine, Shaoxing Cuisine and Wenzhou Cuisine. It uses a wide range of materials and pursues the ultimate freshness of raw materials. Because of abundant resources, many dishes are made with cash. In Zhejiang cuisine, hangzhou dishes pays attention to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp, poultry, livestock and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor.
Wenzhou cuisine is known as "the famous town in Dong 'ou", also known as "Ou cuisine", while Za cuisine is mainly seafood, which is fresh, light and not thin. Cooking pays attention to "two light and one heavy", that is, light oil, light sauce and heavy knife work. All have their own systems and characteristics. Jinhua cuisine is an important part of Zhejiang cuisine. Cooking methods mainly include burning, steaming, stewing, simmering and frying.
(7) Hunan cuisine, namely Hunan cuisine, is one of the eight major cuisines in China. Hunan cuisine is characterized by heavy cutting and heavy seasoning, especially hot and sour vegetables and wax products. Its cooking skills are good at stewing, steaming, frying, stewing, sliding and frying. Hunan cuisine can be divided into three local schools: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area.
(8) Anhui cuisine originated in Anhui Province and is one of the eight major cuisines in China. Because Anhui people like to drink tea all year round, Anhui cuisine is generally oily. The so-called heavy oil, heavy color and heavy pyrotechnics are heavy, dark in color and strong in flavor. At the same time, because Anhui is mountainous and watery, Anhui cuisine is good at cooking delicacies and aquatic products. According to different regions, it is generally divided into three cuisines: Jiangyan Cuisine, Huaihe Cuisine and Anhui Cuisine.
Extended data
Cuisine in China's traditional food culture refers to a set of self-contained cooking skills and flavors formed in a certain area due to the differences in climate, geography, history, products and food customs, which are recognized by all parts of the country. As early as the Spring and Autumn Period and the Warring States Period, there were differences in the flavors of North and South dishes in China's traditional food culture.
In the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems. In the early Qing Dynasty, Shandong cuisine, Guangdong cuisine, Huaiyang cuisine and Sichuan cuisine became the most influential local cuisines at that time, and they were called "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, which together constituted the "eight major cuisines" of China traditional cuisine.