China's famous "eight major cuisines", namely: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

1, Shandong cuisine

Shandong cuisine is elegant, upright, peaceful and healthy (mainly salty and fresh, with exquisite cooking, good at cooking soup and seafood, and paying attention to etiquette).

2. Sichuan cuisine

Sichuan cuisine has a variety of flavors and dishes, and tastes fresh and mellow, so as to make good use of spicy (fish flavor, spicy, pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy).

3. Cantonese cuisine

Cantonese cuisine is refined, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food.

4. Su cuisine

Su cuisine uses strict materials, pays attention to color matching and modeling, and the four seasons are different. Cooking is famous for stewing, stewing and stewing; Pay attention to mixing the soup and keep the original juice. Jinling cuisine is subdivided internally and has a mild taste.

Make good use of vegetables, which is famous for its "three grasses in Jinling" and "four fields in early spring". Huaiyang cuisine pays attention to material selection and knife work, and is good at making soup. Wuxi cuisine, often seasoned with distiller's grains, is good at all kinds of aquatic products. Xu Haicai is good at seafood and vegetables.

5. Fujian cuisine

Fujian cuisine is especially good at "fragrance" and "taste", and its fresh, mellow, fleshy and non-greasy style. Three characteristics, one is good at seasoning red grain, the other is good at making soup, and the third is good at using sweet and sour.

6. Zhejiang cuisine

Zhejiang cuisine is exquisite, elegant, delicious, tender, crisp and refreshing. Flavor with fragrant grains. Rich in cooking skills, especially in cooking seafood rivers. The taste is fresh, crisp and tender, which keeps the natural color and true taste of raw materials. The dishes are exquisite in form, exquisite, delicate and elegant.

7. Hunan cuisine

Hunan cuisine has various tastes and varieties; The color is bright, thick and practical; Spicy, fragrant, fresh, soft and tender. Pay attention to the collocation of raw materials and the mutual penetration of tastes. Hunan cuisine is particularly hot and sour.

Relatively speaking, Hunan cuisine is better at stewing meat, almost reaching the point of perfection. Stew can be divided into red stew and white stew in color change, and clear soup stew, thick soup stew and milk soup stew in seasoning. Slow stew, original flavor.

8. Anhui cuisine

Anhui cuisine is good at cooking, stewing, steaming, frying less, heavy oil, heavy color and heavy fire. It has always been a tradition to focus on pyrotechnics, and its uniqueness is reflected in kung fu dishes that are good at cooking, stewing, smoking and steaming. Different dishes adopt different cooking control methods to form a unique flavor of crisp, tender, fragrant and fresh, among which the methods of sliding burning, stewed and smoked raw can best reflect the characteristics of Huizhou style.