There are many schools of cooking in China. Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, 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 consists of two local flavors: Jinan and Jiaodong.

Features: strong flavor, love onion and garlic, especially suitable for cooking seafood, soup and various animal offal.

Famous dishes: Fried Daha, Braised Conch and Crispy Carp.

There are two schools of Sichuan cuisine: Chengdu and Chongqing.

Features: It is famous for its strong flavor, wide flavor, strong flavor and strong flavor.

Famous dishes: kung pao chicken, Yipin Bear's paw, shredded pork with fish flavor, shark's fin braised in brown sauce.

Jiangsu cuisine is developed from Yangzhou, Suzhou and Nanjing.

Features: cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing the soup and keep the original juice.

Famous dishes: shredded chicken soup, stewed crab powder, lion head, crystal vegetable feet, duck wrapped fish.

Zhejiang cuisine consists of Hangzhou cuisine, Ningbo cuisine, Shaoxing cuisine and other local dishes, among which Hangzhou cuisine is the most famous.

Features: fresh and tender, soft and smooth, mellow and waxy, refreshing but not greasy.

Famous dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken.

There are three schools of Cantonese cuisine: Guangzhou, Chaozhou and Dongjiang, with Guangzhou cuisine as the representative.

Features: the cooking method emphasizes frying, frying, stewing and stewing, and the taste is characterized by refreshing, light, crisp and fresh.

Famous dishes: Three Snakes, Dragon and Tiger Phoenix, Roasted Suckling Pig, Salt Bureau (leftover from the fire) Chicken, Winter Melon Cup, and Ancient Meat.

Hunan cuisine pays attention to spicy, spicy, sour, spicy, burnt and fragrant, especially hot and sour.

Famous dishes: braised shark's fin, rock sugar and lotus fragrance.

Fujian cuisine is developed from Fuzhou, Quanzhou, Xiamen and other places, with Fuzhou cuisine as the representative.

Features: seafood is the main raw material, paying attention to sweet, sour, salty and fresh, with good color, flavor and taste.

Famous dishes: snowflake chicken, Jin Shoufu, braised chicken, orange juice Cargill fish, Taiji shrimp.

Anhui cuisine consists of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative.

Features: ham as seasoning, rock sugar as umami flavor, good at stewing and paying attention to fireworks.

Famous dishes: Gourd, Duck and Liv Ji Shao.