Introduction of China's eight major cuisine

China's diet, it can be said in the world is to enjoy the reputation of overseas Chinese and Chinese foreigners to make a living abroad, the most common business is the meal business. When it comes to Chinese food culture, many people will be Chinese food and Chinese food color, smell, taste, shape full of praise. Today we are talking about traditional Chinese food.

China's vast territory, many nationalities, so a variety of Chinese food tastes different, but are delicious, coveted. Today, China's cuisine is divided into eight categories, mainly Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine, Anhui cuisine. These dishes not only are very delicious and tasty but also very pleasing to your senses and many of dishes have very beautiful and fancy names.

Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Its representative dishes are sweet and sour carp. 


Characterrized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. It has dishes on behalf of Boiled Pork Slices.

The majority of overseas Chinese people are from Canton so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. It has dishes on behalf of plain boiled chicken.


Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste". Jiangsu cuisine is well known for its careful selection of ingredients its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste.

Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hunan cuisine characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division. Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain.


Above is only part of the Chinese food, I hope it will let you from the Chinese food interest.