Classifications of Chinese Cuisine: Eight major cuisines of China

Chinese food culture has a long history. With several thousand years, due to the influence of geographical environment, special climatic, cultural traditions, ethnic customs and different region, Chinese cuisine can be divided into the Eight Famous Cuisines: Guangdong cuisine, Sichuan cuisine, Shandong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine.

Now I would like to introduce each of their characteristics and representatives’ dishes, please take a look.

 

Guangdong (Yue)cuisine

Guangdong is located in the subtropical region, close to the south China sea, with abundant rainfall and natural resources. As a result, Guangdong’s diet has always been advantaged.

The overall characteristics of Cantonese cuisine are wide selection of ingredients, fresh, light, tender and slippery. Compared with other cuisines, Cantonese cuisine started late, but it has great influence, not only in Guangzhou, but also in Hong Kong, Macao and even around the world. Typical classic dishes in Cantonese cuisine include roast Suckling pig, Sliced Boiled Chicken, Roasted goose with crispy skin, Red-roasted Suckling pigeon, Soup of the Day, Salt baked chicken, etc.

 

Sichuan （Chuan）Cuisine

Sichuan cuisine originated from ancient Shu country, appeared in the Qin and Han dynasties.

Sichuan cuisine is characterized by spicy and fragrant, with more home-cooked ingredients. Good with frying, frying without oil, pickling and braising cooking method. Main characteristic depends on taste model diversity, namely the use of compound flavor. Chili, pepper, Chinese prickly ash, broad bean pastes and so on are the main flavoring, the ratio of different, with a spicy, pepper, sesame catsup, mashed garlic, mustard, red oil, aroma, taste and other type, all thick richness.

Salt helps dishes to taste thick, heavy, rich taste for its distinctive characteristics. With pepper and ginger, the material is extensive and heavy. A large number of well-known dishes have been accumulated, for example, the popular dishes in Sichuan cuisine such as Yuan Yang Hotpot – half spicy and half clear, Mapo Tofu and Twice Cooked Pork Slice.

 

Shandong (Lu ) Cuisine

Lu cuisine, originated from Shandong, which has a great influence on the development of cooking technology in Beijing, Tianjin, north China and northeast China.

Shandong cuisine pays attention to the quality of raw materials, clear, pure and not greasy flavor, highlighting the original taste. After a long period of development and evolution,there are elegant and luxurious kong fu dishes, as well as various local dishes and local flavor snacks scattered all over the place.

Jinan flavor is the main body of shandong cuisine, is most famous for its soup dishes. Jinan cuisine cooking methods such as blasting, stir-frying, burning, frying and boiling,etc.Jinan cuisine is affordable, fragrant and tender. Because raw material is unique, add technical masterly, formed the flavor characteristic of jiaodong dish consequently. Famous Dishes: Carp in Sweet and Sour Sauce, Spicy chicken whole, Saute Pork with Soy Bean Sauce,etc

 

Jiangsu (Su) cuisine

It can be said that the history of Jiangsu cuisine can be traced back hundreds of years, which is formed in Yangzhou and Huai’an. Began in the Spring and Autumn Period, flourished in the Ming and Qing Dynasties. It is characterized by strict selection of materials and appropriate conditions; fine production and elegant style; Pursue the taste, fresh and peaceful.

Jiangsu cuisine is based on the “fire-based” cooking program proposed by the ancients. Through the adjustment of firework, the dishes are fresh, fragrant, crisp, tender, fine and rotten.

Jiangsu cuisine is good at stewing and cooking, because these methods can better highlight the raw material flavor, has the characteristics of fresh, crisp and tender southern vegetables, and combines the salty, color and rich characteristics of northern vegetables, forming a sweet, salty and slightly sweet flavor. Famous Dishes: Sweet and Sour Mandarin Fish.

 

Zhejiang(Zhe) cuisine

It is rich in Jiangnan characteristics, has a long history. It is a famous local vegetable variety in China. Zhejiang is close to the East China Sea, with mild climate and fertile land.These provide rich and abundant raw materials for cooking.

Zhejiang cuisine is mainly composed of four local flavors of Hangzhou, Ningbo, Shaoxing and Wenzhou. The raw materials pay attention to the variety and seasonal seasons to fully reflect the tenderness and crispness of the raw material texture. The seafood, fruits and vegetables used are all seasonal, and the poultry and livestock used are all special products, which fully reflects the selection of Zhejiang cuisine.

It is good at frying,simmering, steaming and burning.There are more than 30 kinds of cooking methods commonly used in Zhejiang cuisine. Due to the technique, the focus is on the compatibility of the main ingredients, and the taste is varied.

The taste is fresh and crisp, keeping the original taste of the raw materials. Due to the rich variety of products in Zhejiang, the dishes are prepared with the seasons of fresh bamboo shoots, ham, mushrooms and green leaves, and the ingenious use of onions, ginger, garlic, Shao wine, vinegar and other condiments.