Chinese cuisine refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and eating customs, which are recognized by all parts of the country. There are many genres in cooking. In the Qing Dynasty, China's diet was divided into Beijing flavor, Su flavor and Guangdong flavor. Since the early years of the Republic of China, cultures in various parts of China have made great progress. During the Republic of China, there were four schools: North China, Jiangsu, Zhejiang, South China and Southwest China. Later, Shandong cuisine became the first of the eight major cuisines in North China, Jiangsu and Zhejiang cuisines were divided into Jiangsu, Zhejiang and Anhui cuisines, South China cuisines were divided into Guangdong cuisine and Fujian cuisine, and Southwest cuisine was divided into Sichuan cuisine and Hunan cuisine. The four major cuisines of Luchuan, Jiangsu and Guangdong were formed earlier. Later, local cuisines such as Zhejiang, Fujian, Hunan and Huizhou gradually became famous, forming the "eight major cuisines" in China. After the competition, the ranking has changed. First, Sichuan cuisine rose to the second place, while Jiangsu cuisine retreated to the third place. Later, the most influential and representative cuisines, which are also recognized by the society, are Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan and Huizhou, and are usually called the "eight major cuisines" in China.

The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by physical geography, climatic conditions, resources and specialties, and eating habits. Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like Jiangnan beauty; Shandong and Anhui cuisine is like the simple northern healthy Han in Gu Zhuo; Cantonese cuisine and Fujian cuisine are like romantic and elegant sons; Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents.

The cooking skills of the "eight major cuisines" in China have their own charm, and the characteristics of the dishes are also different.

Shandong cuisine

1 Shandong cuisine: Shandong cuisine consists of three flavors: Qilu, Jiaoliao and Kongfu. It is the biggest dish in the court. Dominated by the taste of Confucius. Shandong cuisine has an important influence on other cuisines, so Shandong cuisine is the first of the eight cuisines.

(1) Qilu flavor, represented by jinan cuisine, prevails in Lubei, Tianjin and Hebei.

Qilu cuisine is famous for its fragrance, tenderness and pure taste. In particular, there are strict regulations on the use and cooking of soup, clear soup and milk soup, and the dishes are famous for their freshness, crispness and tenderness. Making soup is a major feature of jinan cuisine. Sweet and sour carp, kung pao chicken (Shandong flavor), Jiuzhuan large intestine, crispy soup, Pu Cai in milk soup, Nanchang, Yuji braised chicken and Jinan roast duck are all famous dishes in Jinan. The famous flavor snacks in Jinan are: pot stickers, soup packets, silk cakes, sugar cakes, arhat cakes, money cakes, steamed honey cakes, dumplings and so on. Dezhou cuisine is also an important branch of Qilu flavor, and the representative dish is Dezhou boneless braised chicken.

(2) Jiaoliao flavor is also called Jiaodong flavor, represented by Qingdao cuisine. Popular in Jiaodong, Liaodong and other places.

Pepper dishes originated from Fushan, Yantai and Qingdao, and are good at cooking seafood. Its taste is mainly fresh and tender, with emphasis on lightness and color. Ten representative dishes in Qingdao: minced sea cucumber, crispy chicken, home-cooked fish fillets, stewed chicken with Laoshan mushroom, abalone with original shell, hot and sour fish balls, fried oyster shell, fried conch, stewed cabbage with prawns, and stewed tofu with yellow croaker. Top Ten Special Snacks in Qingdao: Roasted Squid, Sauced Pig's Feet, Three Fresh Pot Sticks, Chinese Cabbage Meat Bag, Spicy Fried Clams, Seafood Noodles, Pork ribs rice, Squid Dumplings, Laver Tofu Brain and Chicken Soup Chaos.

(3) Confucian flavor, represented by Qufu cuisine. Popular in southwestern Shandong and Henan, it is close to Xuzhou in Jiangsu cuisine.

Confucian cuisine has the characteristics of "never tire of eating delicious food, never tire of eating delicious food". Its fine and wide materials and rich banquets are comparable to those of imperial meals moved to the palace in the past. Huaiyang cuisine in Jiangsu cuisine is called "national cuisine". Representatives of Confucian cuisine include: Yipin Shoutao, Emerald Shrimp Ring, Dried Bamboo Shoots, Fried Chicken Rice, Bird's Nest, Baked Brand, Chrysanthemum Shrimp Bag, Yipin Tofu, Shouzi Duck Soup, and Sliced Golden Jujube.

Sichuan cuisine

2 Sichuan cuisine: Sichuan cuisine. Represented by Chengdu cuisine. Sichuan cuisine has a unified flavor in all parts of the country. It is mainly popular in southwest China and Hubei, and there are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine.

Sichuan cuisine includes Chongqing, Chengdu, Leshan, Neijiang and Zigong. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, hot and sour, pepper, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There has always been a saying of "seven flavors" (sweet, sour, spicy, bitter, fragrant and salty) and eight flavors (dry burning, hot and sour, fish flavor, dry frying, peculiar smell, pepper hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo tofu, beef hotpot with beef omasum, sliced beef with shredded pork, husband and wife lung slices, Deng Ying beef, Dandan Noodles, Lai Tangyuan and Long Wonton. The five famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork and so on.

Jiangsu gourmet

3 Sue