There are many local schools in China. What are the eight cuisines and the top ten cuisines? Please explain.

China's "eight major cuisines" are Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. The "eight major cuisines", together with Chu cuisine and Beijing cuisine, are the "ten major cuisines".

There are many schools of cooking in China. Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Huizhou and other cuisines are the most influential and representative, and are often called the "eight major cuisines" of the Han nationality. The "eight major cuisines", together with Chu cuisine and Beijing cuisine, are the "ten major cuisines".

These four flavors are Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine. The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by physical geography, climatic conditions, resources and specialties, and eating habits.

Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like Jiangnan beauty; Shandong and Anhui cuisine is like the simple northern healthy Han in Gu Zhuo; Cantonese cuisine and Fujian cuisine are like romantic and elegant sons; Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents.

The cooking skills of the "Top Ten Cuisine" in China are different, and the characteristics of the dishes are also different.

China is a big country in food culture. For a long time, due to the influence of geographical environment, climatic products, cultural traditions and national customs, a famous local flavor school called Cuisine has been formed in a certain area, which has certain kinship and similar flavor and is loved by some people, forming the top ten famous cuisines representing China's food culture:

Jiangsu cuisine, Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Zhejiang cuisine, Hunan cuisine, Fujian cuisine, Anhui cuisine, Chu cuisine and Beijing cuisine.

formative factor

1, custom reason

Native products and customs, such as cattle and sheep in northern China, are often cooked with beef and mutton; South China is rich in aquatic products and poultry, and people like to eat fish and meat. There are many seafood along the coast of China. Seafood is used for cooking.

2. Climatic reasons

Climate differences in different places form different tastes. Generally speaking, it is cold in the north of China, and the dishes are mainly salty. East China has a mild climate, and the dishes are mainly sweet and salty, while southwest China is rainy and humid, and the dishes are mainly spicy.

3. Cooking methods

Different cooking methods in different places have formed different characteristics of dishes. For example, Shandong cuisine and Beijing cuisine are good at frying, frying, roasting and frying. Stewing, steaming and burning in Anhui and Jiangsu; Sichuan cuisine is good at roasting and frying. Cantonese food is good at roasting, baking, frying, stewing and steaming.