Eight traditional Chinese cuisines

Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine.

In the Qing Dynasty, the four major cuisines of Shandong, Sichuan, Guangdong, and Su were formed (according to the order in "Qing Barnyard Chao" compiled by Xu Ke, the same below). Later, Fujian, Zhejiang, Hunan, and Huizhou cuisines Other local cuisines also gradually became famous, thus forming China's "eight major cuisines", namely Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine. The Chinese invented stir-frying (stir-frying, stir-frying), roasting (stewing, simmering, stewing, stewing), frying (stewing, pasting), deep-frying (cooking), boiling (boiling, stewing, stewing), steaming, roasting (pickling, smoking). , air-drying), cold dressing, pouring and other cooking methods.

Shandong cuisine is a spontaneous cuisine among the four traditional Chinese cuisines (also the eight major cuisines) (compared to the influential cuisines such as Huaiyang, Sichuan, and Cantonese). It has the longest history and the richest techniques. , the most skillful cuisine. It is a representative of the culinary culture of the Yellow River Basin. Sichuan cuisine is one of the four traditional Chinese Han cuisines and one of the eight major Chinese cuisines. Sichuan cuisine can be divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine also includes Sichuan dishes, pastries, hot pot, etc. Sichuan cuisine is divided into three factions: Rongpai (Shanghe Gang), Yupai (Xiahe Gang), and Yangangpai (Xiaohe Gang).