What are the eight major cuisines?

The eight major cuisines in China are: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

Authentic Sichuan cuisine is represented by Sichuan, Chengdu and Chongqing cuisine. Its characteristics are sour, sweet, hemp, spicy and fragrant, and the oil is heavy and strong, which cannot be separated from three peppers (pepper, pepper and pepper). It is popular with spicy, sour and hemp, and its cooking methods are good at roasting, roasting, dry frying and steaming.

Representatives of Sichuan cuisine: Fish-flavored shredded pork, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style braised pork and Dongpo elbow. Shandong cuisine is characterized by fragrance, tenderness and pure taste. It pays great attention to the production of clear soup and milk soup. Clear soup is fresh, and milk soup is white.

He is good at frying, roasting, frying and frying. His famous dishes are: Jiuzhuan large intestine, crispy soup, braised prawns, Four Joy Meetballs, jar meat, sweet and sour carp and so on.