eight cooking system of China

There are many schools of Chinese cuisine in cooking. Among them, the most influential and representative are also recognized by the society: Shandong, Sichuan, Guangdong, Fujian, Soviet, Zhejiang, Hunan, and Anhui cuisines, which are often referred to as the eight major cuisines in China. The formation of a cuisine and its long history are inseparable from the unique culinary characteristics. At the same time, it is also affected by the natural geography, climatic conditions, resource specialties, and eating habits of the region. Some people describe the eight major cuisines in anthropomorphic ways: Su and Zhe cuisines are like beautiful Jiangnan beauties; Lu and Anhui cuisines are like ancient and simple northern strong men; Cantonese and Fujian cuisines are like elegant and elegant boys; Sichuan and Hunan cuisines Like a rich and talented celebrity. China s eight major cuisines have their own cooking skills, and their dishes have their own characteristics. The Central Plains h as a long history and rich cultural heritage. Central Plains cuisine is the root of the eight major cuisines.

Lu Cai

The origins of Lu cuisine can be traced back to the end of the Shang Dynasty. Taigongwang (also known as Jiang Taigong, Jiang Ziya), a representative dish created by Taigongwang (Tonggonggong, Jiangziya), originated from Taigongwang red pheasant chicken, stewed chicken mixed with typical vegetables during the Qihuanggong period, and shredded chicken soup in the Xinmang period. Today s Zhaoshi, Lu Cai s predecessor originated from medicated diet (food therapy and health).

After the Song Dynasty, Lu cuisine became a representative of Northern Food. During the Ming and Qing dynasties, Lu cuisine became the main body of the imperial court meal, which had a greater impact on Beijing and Tianjin s northeast. Later, it evolved from the local cuisine of Jinan and Jiaodong. Into. Its characteristics are fragrant, fresh, pure and famous. It is very particular about the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow. The main representative dishes are Suzhu meat, Suzhu elbow, chrysanthemum chicken soup, and chrysanthemum stew. Chicken shreds and so on.

Jinan cuisine specializes in blasting, roasting, frying, and frying. Its famous varieties include sweet and sour yellow river carp, nine turn large intestine, soup and smash crisp, burning conch, burning oyster locust , roasted prawns , Clear soup bird s nest and so on. Jiaodong cuisine is famous for cooking a variety of seafood. The taste is mainly fresh, with a slight emphasis on lightness. Its famous varieties include dry steamed jellyfish and oily conch . After the founding of the People s Republic of China, the varieties of famous famous dishes include grilled abalone in raw shell, walnut meat in soup, lady in white sauce and meat noodles .

Sichuan cuisine

Began to take shape in the late Qin and early Han Dynasty. The Tang and Song dynasties developed rapidly, and Ming and Qing Dynasties became famous. Today Sichuan restaurants are all over the world. Authentic Sichuan cuisine is represented by dishes from Chengdu, Sichuan and Chongqing. Pay attention to the selection of materials, pay attention to specifications, color separation and side dishes are clear, colorful and coordinated. Its characteristics are sour, sweet, hemp, spicy, heavy oil, and strong flavor. Pay attention to seasoning, without three peppers (ie pepper, pepper, pepper) and fresh ginger, hot, sour, mochi, popular for other local dishes Rarely, it forms the unique flavor of Sichuan cuisine and enjoys the reputation of one dish, one taste, one hundred dishes and one hundred tastes . The cooking method is good at roasting, burning, drying and steaming. Szechuan cuisine is good at comprehensive flavors and has a strong juice collection. Based on the five flavors of salty, sweet, hemp, spicy, and sour, plus various spices, they cooperate with each other to form a variety of complex flavors, such as homely, savory and fish flavor, Lychee taste strange and so on. The representative dishes are Boiled Dried Shredded Chicken , Yellow Eel , Strange Chicken Nuggets , Mapo Tofu , Kanshanzhai Stick Chicken , Liao Ji Stick Chicken , and Liao Ribs Wait


In the Western Han Dynasty, there were records of Cantonese cuisine. In the Southern Song Dynasty, under the influence of the imperial chef to Yangcheng, the Ming and Qing dynasties developed rapidly. In the 20th century, they opened trade with foreign countries, absorbing certain specialties of Western food. Family. Cantonese cuisine is formed from the cuisines of Guangzhou, Chaozhou and Dongjiang. Vegetables have a wide range of raw materials, many colors, novel shapes, and are good at change. They pay attention to freshness, tenderness , freshness, and smoothness. Generally, they strive to be light in summer and autumn, and concentrate on alcohol in winter and spring. There are so-called five flavors (fragrant, pine, stinky, fat, thick) and six flavors (sour , sweet, bitter, salty, spicy, fresh). Its cooking is good at frying, frying, braising, stewing, braising, etc. The dishes are rich in color, smooth and not greasy. It is especially famous for cooking wild animals such as snakes, raccoons, cats, dogs, monkeys, and rats. The famous dishes include Three Snakes, Dragons and Phoenixes, Five Snakes, Salt Chicken, and Oyster Sauce. Beef , roasted suckling pig , dried fried prawns and winter melon cup .


Originated in Minhou County, Fujian Province. It is developed based on the dishes of Fuzhou, Quanzhou, Xiamen and other places. It is famous for its beautiful color and fresh taste. The cooking method is good at frying, sautéing, frying, and simmering , especially bad. Because Fujian is located on the southeast coast, it is rich in a variety of seafood, such as moray eel, zongzi, squid, yellow croaker, and sea cucumber. Therefore, seafood is often used as a raw material to prepare various dishes with unique flavors. Famous dishes include Buddha Jumping Over the Wall, Drunken Chicken, Sour and Spicy Squid, Simmered Chicken with Spicy Chicken, Tai Chi Prawn, Steamed Afterburner Fish , Litchi Meat and so on.

Su Cai

Beginning in the Southern and Northern Dynasties, after the Tang and Song dynasties, it competed with Zhejiang cuisine to become one of the two pillars of Southern Food. Jiangsu cuisine is composed of four major dishes: Suzhou, Yangzhou, Nanjing and Zhenjiang. Its characteristics are light and medium-toned, fresh and crispy, the original soup is thick but not greasy, the taste is mild, and the salty medium is sweet. Its cooking skills are well known for stewing, braising, roasting, braising and frying . The ingredients used in cooking are rigorous, pay attention to color matching, and pay attention to shape. Suzhou cuisine has a sweet taste and harmonious color matching; Yangzhou cuisine is light and palatable, with outstanding main ingredients, fine knives, and full- bodied flavor; Nanjing and Zhenjiang cuisines are mellow and exquisite, exquisite and exquisite, especially duck-made dishes. Well-known dishes include Qing Tang Huo Fang, Duck Pack with Shark Fin, Squirrel Mandarin Fish , Watermelon Chicken , and Salted Duck .


It is developed based on the dishes of Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp, and is also a famous scenic tourist destination . The lakes and mountains are beautiful, the scenery is beautiful, and the scenery is elegant and pleasant. Therefore, its dishes are beautiful, many famous dishes are from the folk, and they are delicately produced and have many changes. Cooking techniques are good at frying, frying, braising, slipping, steaming, and roasting. Prestigious dishes include Xihu Vinegar Fish, Raw Crackers, Dongpo Meat, Longjing Shrimp, Dried Fried Bell, Yaohua Chicken, Clear Soup Fishball , Dried Vegetables Boiled meat , Big soup yellow croaker , Broken cuttlefish roll , Fish broth and so on.

Hunan cuisine

It is developed based on the dishes of the Xiangjiang River Basin, Dongting Lake District, and Western Hunan Mountain Area. It is characterized by a wide range of materials, heavy oil and thick color, mostly using pepper and smoked wax as raw materials, and the taste focuses on freshness, sourness, and tenderness. The cooking method is good at waxing, smoked, braised, steamed, stewed, fried, and fried. Its famous dishes include spicy steamed chicken, Donganzi chicken, spicy chicken , red shark fin , soup soup , Xiangxiang lotus , money fish and so on.

Anhui cuisine

It is composed of local dishes along the Yangtze River, along the Huai River, and Huizhou. Its characteristics are simple selection of materials, pay attention to fire, heavy oil and color, mellow taste, maintain the original flavor. Anhui cuisine is famous for cooking mountain and sea food. As early as the Southern Song Dynasty, horseshoes in the sand and oxtail foxes in the snow were famous dishes at that time. Its cooking method is good at roasting, braising and stewing. Well-known dishes include Fu Liji Roasted Chicken, Ham Stewed Turtle, Pickled Fresh Mandarin Fish, Ham Stew with Bamboo Shoots, Snow Winter Roasted Chicken, Braised Cider, Milk Juice Fish king fish , Mao Feng smoked catfish and so on.

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