Eight Cuisine

China is a long history, vast multi-ethnic country. Due to climate, natural resources and differences in customs, regions, people of all nationalities diet of raw materials, cooking methods, taste preferences are different, resulting in a lot of distinctive local cuisine.

    Local cuisine is based on the local food and gradually evolved. Each fusion cuisine is a lot of different places, different characteristics of ethnic dishes. Such as Beijing cuisine is the fusion of Manchu, Mongol, Hui, Han and other ethnic cuisine dishes developed. One of the main dishes, often also sent birth to several branches, such as Cantonese, there Guangzhou, Chaozhou, the East River and other local dishes. Chinese cuisine, how many big? Still say, today. There are four major styles of cooking, said that eight major cuisines, there are ten, twelve great cuisine said. There are four major branches of them recognized that Sichuan, Shandong cuisine, Cantonese and Jiangsu cuisine, there are other more famous Beijing cuisine, Shanghai cuisine, Fujian, Hunan, Zhejiang cuisine, Anhui cuisine and so on.

    "Sichuan" is the abbreviation of Sichuan cuisine, the authentic flavor of Chengdu, also including Chongqing, Leshan, Jiangjin, Aikawa and other local dishes. Sichuan choice of materials stress, operating precision, variety, unique flavor, chicken, duck, meat and more fish less. Known for bean paste, bad chili, pepper, oil, garlic, dried tangerine peel, balsamic vinegar as the main seasoning. The basic feature taste sour, sweet, hemp, spicy, incense, oil heavy and sour, with a strong local flavor of Sichuan. The main methods of dry seasoning, dry stir, garlic, hot and sour, pepper Ma, odor, oil and so on. Traditional dishes with smoked tea duck, crispy chicken, ma po tofu, kung pao chicken, chicken with Braised shark's fin, dry stir-eel, fish-flavored pork, twice-cooked pork and so on.

    "Lu" is the abbreviation of Shandong cuisine, mainly from the Jinan and Shandong both developed from local food. It features sophisticated choice of materials, fine knife, seasoning is moderate, workers in the furnace. Cooking techniques to the explosion, frying, roasting, frying, leavened, braised, grilled, etc. known. Multi seasoning salt, fresh, sour, spicy, spices, sauce, Congxiang, garlic and other flavor. Juice bright color on stress Ming qian, good tone and color with sugar, so the food color, mostly yellow or maroon. Traditional dishes turn nine large intestine, Tom burst double crisp, Texas, braised chicken, fish maw, etc.

    "Cantonese" is short for Guangdong cuisine, from Canton, Chaozhou, developed from the East River and other local dishes. The basic feature is fine choice of materials, raw materials and a wide variety of spices. In addition to fish and poultry animal raw materials, but also good at using snakes, raccoons, dogs, monkeys and other wild animals. Cooking techniques learned on the expertise of Western dishes, good fried, fried, fried, baked, stewed and so on. Taste for light, raw crisp, refreshing known. Traditional dishes: roast suckling pig, salt baked chicken, crispy chicken, beef with oyster sauce, raw dog meat stew, braised leopard three snakes and so on.
"Jiangsu cuisine" is short for Jiangsu cuisine, from Yangzhou, Nanjing, Suzhou and other places where food evolved. Characterized by rigorous choice of materials, fine workmanship, color coordination, handsome in appearance realistic. To cook freshwater lake crab, vegetables known. Cooking good stew, stew, steam, roasting, frying, etc., focusing with soup, pay attention to authentic. Feature is clear and fresh flavor and smooth, crisp, fat but not greasy, light but not thin. Traditional dishes with crab meat lion head, squirrel mandarin fish, purse carp, silver carp head split braised, crispy eel, phoenix chicken, cook Gansi and so on.