In addition to Fujian cuisine, China has eight major cuisines. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Cuisine, also known as "Bang cuisine", refers to the dish genre of Chinese cuisine that has evolved over a long period of time and has its own system, has distinctive local flavor characteristics, and is recognized by the society in terms of material selection, cutting and matching, cooking and other skills.

The cuisine of Chinese food culture refers to a set of self-contained cooking techniques and flavors formed after a long historical evolution in a certain region, due to the differences in climate, geography, history, products and food customs, and is recognized by all parts of the country.

As early as the Spring and Autumn Period and the Warring States Period in China, the flavors of northern and southern dishes in food culture showed differences. By the time of the Tang and Song dynasties, the southern and northern foods formed their own systems. In the Southern Song Dynasty, the pattern of sweet in the north and salty in the south was formed. At the beginning of the Qing Dynasty, Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Suzhou cuisine became the most influential local cuisines at that time, known as the "four major cuisines". By the end of the Qing Dynasty, the four new local cuisines of Zhejiang, Fujian, Hunan and Hui were differentiated and formed, which together constituted the "eight major cuisines" of traditional Chinese cuisine.

In addition to the eight major cuisines, there are some sub-cuisines that are more influential in China, such as Chaozhou cuisine, Northeast cuisine, Benbang cuisine, Gan cuisine, Hubei cuisine, Beijing cuisine, Tianjin cuisine, Hebei cuisine, Henan cuisine, Hakka cuisine, halal cuisine and other cuisines.

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Traditional Chinese dining culture has a long history, and there are many genres in cooking. Sichuan, Shandong, Guangdong, and Suzhou[1] four major cuisines formed earlier, and later, Zhejiang, Fujian, Hunan, Hui and other local cuisines gradually became famous, thus forming China's "eight major cuisines", namely Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Huizhou cuisine. [1]

The Chinese invented cooking methods such as stir-frying (bursting, boiling), roasting (stewing, simmering, stewing, marinating), frying (boiling, pasting), frying (cooking), boiling (boiling, stewing, boiling), steaming, roasting (pickling, smoking, air drying), cold dressing, and drenching. In addition to the eight major cuisines of Shandong cuisine (Shandong), Sichuan cuisine (Sichuan), Cantonese cuisine (Guangdong), Suzhou cuisine (Jiangsu), Fujian cuisine (Fujian), Zhejiang cuisine (Zhejiang), Hunan cuisine (Hunan), and Huizhou cuisine (Huizhou)[1], there are also local specialties such as Northeast cuisine (Northeast China), Jiangxi cuisine (Jiangxi), Beijing cuisine (Beijing), Tianjin cuisine (Tianjin), Henan cuisine (Henan), Hebei cuisine (Hebei), Hubei cuisine (Hubei), Benbang cuisine (Shanghai), Hakka cuisine, and halal cuisine. It represents the traditional characteristic cooking skills of each region, which have good color, aroma, taste and shape.

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The reason for the customs is the local products and customs, such as the many cattle and sheep in northern China, and the beef and mutton are often used for cooking; Southern China is prolific with aquatic products and poultry, and people like to eat fish and meat; China's coastal areas are rich in seafood, and seafood is used for cooking.

Climatic reasons: Differences in climate form different tastes, generally speaking, northern China is cold, and the dishes are mainly thick and salty; East China has a mild climate, and the dishes are mainly sweet and salty, while the southwest is rainy and humid, and the dishes are mostly spicy and strong.

Cooking methodsCooking methods vary from place to place, forming different dishes with different characteristics. For example, Shandong cuisine, Beijing cuisine is good at stir-frying, stir-frying, baking, boiling, etc.; stew, steam, roast, etc. in Anhui and Jiangsu; Sichuan cuisine is good at grilling, stir-frying, etc.; Cantonese cuisine is good at roasting, baking, stir-frying, stewing, steaming, etc.

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In the Song Dynasty, as early as the Song Dynasty, the diet of various parts of China was already different. It is recorded in volume 24 of "Mengxi Writings": "The southerners of Dadi are salty, and the northerners are sweet. Fish and crab add molasses, cover is convenient for northern customs also. "At that time, there were two main tastes in China, northerners liked to eat sweet food, and southerners liked to eat salty food. At that time, China did not eat "spicy", because at that time, chili peppers had not yet been introduced to China. By the time of the Southern Song Dynasty, a large number of northerners immigrated to the south, so the sweet taste gradually spread to the south.

During the Southern Song Dynasty of the Ming Dynasty, a large number of northerners moved south. Gradually, the food culture of the North influenced the South. In the southern regions formed their own factions. By the end of the Ming Dynasty, Chinese cuisine was divided into Beijing, Suzhou, and Cantonese cuisines. The Beijing style is salty, and the Su style and Cantonese style are sweet.

When the four major cuisines of the Qing Dynasty arrived in the Qing Dynasty, according to the "Qing Barnyard Banknotes" compiled by Xu Ke in Hangzhou, it was recorded that "the dishes have their own characteristics, such as Jingshi, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Yangzhou, Zhenjiang, and Huai'an."

In the middle of the Qing Dynasty, Sichuan cuisine had already been formed, and by the end of the Qing Dynasty, it had become one of the four major cuisines. Shandong cuisine also belongs to Beijing-style cuisine, because the influence of Shandong cuisine is far greater than that of Beijing cuisine, so Shandong cuisine is often used to represent Beijing-style cuisine. Cantonese cuisine is mostly in Guangdong. The vast majority of Soviet-style cuisine is in the Jiangsu region.

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As a result, the four major cuisines of Beijing (Shandong), Sichuan, Guangzhou (Guangdong) and Jiangsu were formed. Since the beginning of the Republic of China, there has been considerable cultural development in various parts of China. Suzhou-style cuisine is divided into Suzhou cuisine, Zhejiang cuisine and Hui cuisine. Cantonese cuisine is divided into Cantonese cuisine and Fujian cuisine, and Sichuan cuisine is divided into Sichuan cuisine and Hunan cuisine. Because the four major cuisines of Sichuan, Shandong, Guangdong and Jiangsu formed earlier, later, Zhejiang, Fujian, Hunan, Hui and other local cuisines gradually became famous, forming China's "eight major cuisines". Later, the most influential and representative was also formed for the society

It is recognized that Sichuan, Guangdong, Suzhou, Fujian, Zhejiang, Hunan, Hui, Shandong and other cuisines are often referred to as China's "eight major cuisines".

The formation of a cuisine and its long history are inseparable from unique culinary characteristics. At the same time, it is also affected by the natural geography, climatic conditions, resources and specialties of this region, and dietary habits. Some people anthropomorphize the "Eight Great Cuisines" as:

Lu, such as the emperor of the north who reigns over the world;

Sichuan and Hunan cuisine are like celebrities with rich connotations and talents;

Cantonese and Fujian cuisine are like elegant sons;

Suzhou, Zhejiang and Hui cuisine are like beautiful Jiangnan women.

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Originating from the Qilu flavor of Shandong, Shandong cuisine is the only spontaneous cuisine among the four traditional Chinese cuisines (and also the eight major cuisines) (compared with the Huaiyang, Sichuan, Cantonese and other influential cuisines), and is the cuisine with the longest history, the most abundant techniques, the highest difficulty and the most skillful.

As early as the Spring and Autumn Period and the Warring States Period, Qilu cuisine came to prominence, with beef, sheep and pigs as the main ingredients, and it was also good at making poultry, game and seafood. There are many written records of the culinary requirements and fashion preferences of the time. In the Western Zhou Dynasty, Qin and Han dynasties, Qufu, the capital of Lu, and Linzi, the capital of Qi, were both quite prosperous cities, and the catering industry was booming, and famous chefs came out in large numbers. It has a long history, originated in the Boshan District of Zibo, Shandong, and after the Song Dynasty, Shandong cuisine became the representative of "northern food". In the Ming and Qing dynasties, Shandong cuisine has become the main body of imperial cuisine in the palace, and has a great influence on Beijing, Tianjin and Northeast China.