China is a major catering culture country with a long history. In its development history, it has gradually formed a distinctive cuisine with local flavors. As early as the Spring and Autumn Period and the Warring States Period, the flavors of northern and southern dishes showed differences in traditional Chinese food culture. By the Tang and Song Dynasties, food in the south and food in the north formed their own systems. When it developed into the early Qing Dynasty, Shandong cuisine, Jiangsu cuisine, Cantonese cuisine, and Sichuan cuisine became the most influential local cuisine at that time and were called the "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, together constituting the "eight major cuisines" in traditional Chinese food culture.

Presumably, many friends who love food still don't understand a lot about these eight major cuisines. Today, the snacks will come to give you a good talk. These eight traditional Chinese cuisines, please refrain from drooling ~~

Hunan cuisine

Hunan cuisine, or Hunan cuisine, has formed a cuisine system as early as the Han Dynasty. If you want to be a qualified foodie, you must distinguish between Sichuan cuisine and Hunan cuisine. Hunan cuisine is characterized by almost no pepper, and using chopped pepper, sour beans, etc. as auxiliary materials.

Tastes are changeable and there are many varieties; the color is heavy and oily, and the color is affordable; it is spicy, fragrant, fresh, soft and tender. Pay attention to the matching of raw materials and the mutual penetration of flavors. Hunan cuisine is particularly spicy and sour. Relatively speaking, Hunan cuisine is even better at simmering, almost reaching the point of perfection. Simmer can be divided into red simmer and white simmer in terms of color change. In terms of seasoning, there are clear soup simmer, thick soup simmer and milk soup simmer. Simmer slowly over low heat, original flavor.

Among them, the well-known old Hunan cuisine shops include Old Street Yuzui, which has authentic Old Changsha flavor. Snacks are recommended for everyone to eat!

Lao Street Yuzuiba

Xiangjiang Middle Road Store, located at the intersection of Xiangjiang Middle Road and Jiefang West Road, is the main store of Yuzui Street in Old Street. During the holidays, it is also the must-eat Hunan cuisine for many tourists. It once lined up outside the store, with calls coming one after another, making passers-by attracted by the excitement. Yuzui Restaurant in Laojie restores the old Changsha a hundred years ago, allowing you to feel the simple flavor of old Changsha when you walk in.

As an old restaurant chain in Changsha, the taste of Yushuikou in Laojie is very authentic, with a wide variety of dishes, and you won't get tired of eating it. The signature dish, of course, is fish mouth. The uncrowned king in the eyes of Changsha people has captured the hearts of diners several times.

Only a hundred kilograms of fish can produce a fish mouth, and the raw materials can be said to be extremely picky. Yuzui's cooking is traditional Hunan cuisine. It combines the opinions and suggestions of many diners before making this delicious dish with full color, aroma and flavor. This bowl of fish smells rich in fragrance in the mouth, tastes fresh, spicy, and has a soft and aftertaste. It is home-cooked and endless. This is an ultimate enjoyment. Don't miss the fish you love ~~

Shandong cuisine

The birthplace of Shandong cuisine is Boshan District, Zibo City, Shandong Province. It is the only self-styled cuisine among the four traditional Chinese cuisines. It is the one with the longest history, the most abundant techniques, the most difficult and the most skilled cuisine.

Shandong cuisine emphasizes the good quality of raw materials, using salt to enhance freshness, using soup to strengthen freshness, and seasoning to emphasize the purity of salty and fresh flavor to highlight the original flavor. Elegant appearance, upright atmosphere, peaceful health.

Jiangsu cuisine

Jiangsu cuisine is represented by the four major dishes of Suzhou, Huaian, Nanjing and Zhenjiang. It is characterized by strong and light, fresh and crisp, the original juice of the original soup is strong but not greasy, the taste is peaceful, and the salty and sweet. Strict materials, focus on color matching, pay attention to shape, and the four seasons are different. (Cooking skills are famous for stewing, stewing, and simmering; pay attention to blending soup and maintaining the original juice. Jinling cuisine, Huaiyang cuisine, and Su Bang cuisine are also subdivided, with peaceful taste. Make good use of vegetables and are famous for their "Three Grasslands in Jinling" and "Four Wild Areas in Early Spring". Huaiyang cuisine pays attention to material selection and knife skills, and is good at making soup).

Anhui cuisine

Anhui cuisine, also known as "Huibang Cuisine", is one of the eight major cuisines in China. Anhui cuisine originated from the Southern Song Dynasty and is a local characteristic of ancient Huizhou. It has been spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River.

He is good at cooking, stewing, and steaming, but less frying and stir-frying. He is heavy on heavy oil, heavy on color, and heavy on fire. Heavy pyrotechnics have always been unique, and their uniqueness is concentrated in the kung fu dishes that are good at cooking, stewing, smoking and steaming. Different dishes use different fire control techniques to form unique flavors of crispy, tender, fragrant and fresh. Among them, the most can reflect the characteristics of Hui style are smooth roasting, clear stewing and raw smoking methods.

Zhejiang cuisine

Zhejiang cuisine is referred to as Zhejiang cuisine. Zhejiang Province is located on the coast of the East China Sea of my country. The northern waterway is formed into a network, making it known as the land of fish and rice. The Zhejiang cuisine system is composed of four local schools represented by Hangzhou, Ningbo, Shaoxing and Wenzhou.

The dishes are small and exquisite, clean and handsome, and the dishes are delicious, smooth, tender, crisp, soft and refreshing. Season with fragrant residue. There are rich cooking techniques, especially in preparing seafood and river delicacies. The taste focuses on being fresh, crisp and tender, and maintains the true color and flavor of the raw materials. The dishes are exquisite in shape, exquisite and delicate, and elegant.

Fujian cuisine

Fujian cuisine originated in Fuzhou. 40% of Fujian cuisine is soup, and soup is the essence of Fujian cuisine. Chefs of Fuzhou cuisine can add appropriate ingredients to an original soup to transform the original soup into countless delicacy.

It is especially good for its "fragrance" and "taste", with its fresh, mellow, meaty and non-greasy style. There are three major characteristics: one is good at seasoning red grains, the other is good at making soup, and the third is good at using sweet and sour rice.

Cantonese cuisine

Cantonese cuisine originated in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine), each of which has its own characteristics.

The materials are finely selected, clear but not light, fresh but not impressive, tender but not raw, oily but not greasy. Be good at small stir-frying and require the right heat and oil temperature. It is also compatible with many Western cuisine practices and pays attention to the momentum and grade of the dishes. (It consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine). It is mainly refined and fine, with many and clever ingredients, and beautiful and gorgeous decoration).

Sichuan cuisine

Sichuan cuisine is famous for its good use of spicy seasonings. It is characterized by heavy oil and a lot of pepper. It also likes to stir-fry dried peppers. You can distinguish Sichuan cuisine and Hunan cuisine by their characteristics ~

Seasonings are changeable and dishes are diverse, with equal emphasis on fresh and mellow tastes, so as to make good use of spicy seasonings (fish flavor, spicy flavor, chili pepper, tangerine peel, sesame pepper, strange flavor, sour and spicy flavors).

Today, Little Foodie introduced to you the eight major cuisines in China. Each of them has its own characteristics. I believe that everyone has a deeper understanding of Chinese food culture! Seeing so many delicious food, is everyone excited?! While the weather is not getting colder, hurry to the local area and taste the authentic food of these cuisines!