CATDOLL : CATDOLL: Which river basins in my country did the eight major cuisines originate from?

Shandong cuisine, Yellow River Basin; Sichuan cuisine, Yangtze River Basin; Jiangsu cuisine, Huaihe River Basin and Yangtze River Basin; Guangdong cuisine, Pearl River Basin and Hanjiang River Basin;

Fujian cuisine: the southeast coastal river basins (Minjiang River Basin, Jiulong River Basin, Hanjiang River Basin); Zhejiang cuisine: the southeast coastal river basins (Qiantang River Basin, Yongjiang River, Lingjiang River, Oujiang River Basin, etc.); Anhui cuisine: the Yangtze River Basin; Hunan cuisine: the Yangtze River Basin

Shandong cuisine, Yellow River Basin

Sichuan cuisine, Yangtze River Basin

Jiangsu cuisine, Huaihe River Basin and Yangtze River Basin

Cantonese cuisine, Pearl River Basin, Han River Basin

Fujian cuisine: Southeast coastal river basins (Minjiang River Basin, Jiulong River Basin, Hanjiang River Basin)

Zhejiang cuisine, the southeast coastal river basins (Qiantang River Basin, Yongjiang River, Lingjiang River, Oujiang River Basin, etc.)

Anhui cuisine: Yangtze River Basin

Hunan cuisine: Yangtze River Basin

Eight major cuisines:

Chinese traditional catering culture has a long history, and there are many schools of cooking. The four major cuisines of Sichuan, Shandong, Guangdong, and Jiangsu were formed earlier. Later, local cuisines such as Zhejiang, Fujian, Hunan, and Anhui also gradually became famous, thus forming China's "Eight Major Cuisine", namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine.

Eight major cuisines Chinese invented cooking methods such as stir-frying (frying, sautéing), roasting (braising, stewing, stewing, braising), frying (stewing, sticking), deep-frying (cooking), boiling (boiling, stewing, boiling), steaming, roasting (marinating, smoking, air-drying), cold dressing, and drizzling. They also learned from other ethnic groups how to roast and shabu-shabu to make various dishes. After generations of famous chefs, they have formed their own unique cuisines: in addition to the eight major cuisines with great influence, Shandong cuisine (Shandong), Sichuan cuisine (Sichuan), Cantonese cuisine (Guangdong), Jiangsu cuisine (Jiangsu), Fujian cuisine (Fujian), Zhejiang cuisine (Zhejiang), Hunan cuisine (Hunan), and Anhui cuisine (Huizhou), there are also local specialty cuisines such as medicinal cuisine (the origin of Shandong cuisine), Northeast cuisine (Northeast), Gan cuisine (Jiangxi), Beijing cuisine (Beijing), Tianjin cuisine (Tianjin), Henan cuisine (Henan), Hebei cuisine (Hebei), Hubei cuisine (Hubei), local cuisine (Shanghai), and Hakka cuisine, representing the traditional and unique cooking skills of various places with excellent color, fragrance, taste, and shape.

Shandong cuisine, Yellow River Basin;

Sichuan cuisine, Yangtze River Basin;

Jiangsu cuisine, Huaihe River Basin and Yangtze River Basin;

Cantonese cuisine, Pearl River Basin, Han River Basin;

Fujian cuisine: the river basins along the southeast coast (Minjiang River Basin, Jiulong River Basin, Hanjiang River Basin);

Zhejiang cuisine, from the river basins along the southeast coast (Qiantang River Basin, Yongjiang River, Lingjiang River, Oujiang River Basin, etc.);

Anhui cuisine: Yangtze River Basin;

Hunan cuisine: Yangtze River Basin.

1 Shandong cuisine: Shandong cuisine, which consists of three flavors: Qilu, Jiaoliao, and Confucius Mansion. It is the largest imperial cuisine. The Confucius Mansion flavor is the leader. Shandong cuisine has an important influence on the creation of other cuisines, so Shandong cuisine is the first of the eight major cuisines.

(1) Qilu cuisine: Qilu cuisine is represented by Jinan cuisine and is popular in northern Shandong, Tianjin, and Hebei.

Qilu cuisine is famous for its fragrance, freshness, and pure taste. Each dish has its own flavor, and none of the dishes are too heavy. They are particularly important in making soups. There are strict regulations on the use and preparation of clear soup and milk soup. The dishes are known for their freshness, crispness, and tenderness. Using broth to prepare is a major feature of Jinan cuisine. Sweet and sour carp, fried chicken in the palace (Lu style), nine-turn large intestine, fried double crisps in soup, milk soup cattail, southern intestine, Yuji braised chicken, Jinan roast duck, etc. are all well-known Jinan dishes. Famous snacks in Jinan include pot stickers, soup dumplings, pan silk cakes, sugar-filled pancakes, Luohan cakes, golden money cakes, steamed honey three knives, dumplings, etc. Dezhou cuisine is also an important branch of Qilu cuisine, and its representative dishes include Dezhou boneless braised chicken.

(2) Jiao-Liao cuisine, also known as Jiaodong cuisine, is represented by Qingdao cuisine. It is popular in Jiaodong, Liaodong and other places.

Jiaoliao cuisine originated in Fushan, Yantai, and Qingdao. It is known for its seafood. The taste is mainly fresh and tender, with a light taste and a particular emphasis on color. Qingdao's top ten representative dishes: minced meat sea cucumber, crispy chicken, home-cooked braised fish, Laoshan mushroom stewed chicken, abalone in its original shell, hot and sour fish balls, fried oyster roe, fried conch, braised cabbage with prawns, and stewed yellow croaker with tofu. Qingdao's top ten special snacks: grilled squid, braised pig's trotters, three-fresh pot stickers, cabbage and meat buns, spicy fried clams, seafood stewed noodles, pork ribs and rice, Spanish mackerel dumplings, seaweed jelly, and chicken soup wonton.

(3) Confucius Mansion style, represented by Qufu cuisine. Popular in southwestern Shandong and Henan, it is similar to the Xuzhou style of Jiangsu cuisine.

Confucius Mansion cuisine is characterized by "never tire of fine food, never tire of fine meat". Its ingredients are exquisite and its banquets are as rich as the imperial banquets of the past dynasties. It is also called the national cuisine together with the Huaiyang cuisine of Jiangsu cuisine. Representative dishes of Confucius Mansion cuisine include: first-class longevity peaches, jade shrimp rings, dried shrimps and pearl bamboo shoots, fried chicken fans, four large pieces of bird's nest, grilled pork, chrysanthemum shrimp buns, first-class tofu, longevity duck soup, and candied golden dates.

2 Sichuan cuisine: Sichuan cuisine. Chengdu cuisine is the representative. Sichuan cuisine has a relatively uniform flavor in different regions. It is mainly popular in the southwest and Hubei regions. There are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China and also the largest cuisine among the people.

Sichuan cuisine includes the characteristics of local dishes from Chongqing, Chengdu, Leshan, Neijiang, Zigong, etc. The main feature is the variety of flavors. Chili, pepper, prickly ash, bean paste, etc. are the main condiments. Different proportions create various flavors such as spicy, sour and hot, pepper and numbing, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange flavor, etc., all of which are thick and mellow, with the special flavor of "one dish, one style" and "hundreds of dishes, hundreds of flavors", and all kinds of dishes are popular. In terms of cooking methods, Sichuan cuisine has 38 kinds of cooking methods, including stir-frying, frying, dry-roasting, deep-frying, smoking, soaking, stewing, braising, stewing, pasting, and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape, and has the strengths of both the north and the south. It is famous for its many, wide and thick flavors. There have always been seven flavors (sweet, sour, numbing, spicy, bitter, fragrant, and salty) and eight flavors (dry-roasting, sour, spicy, fish flavor, dry-roasting, strange flavor, pepper and numbing, and red oil). Sichuan cuisine is therefore characterized by a wide range of ingredients, diverse seasonings, and strong adaptability of dishes. It consists of five major categories: banquet dishes, popular light meals, home-cooked dishes, three-steamed and nine-braised dishes, and local snacks, forming a complete flavor system. It enjoys the international reputation of "food in China, taste in Sichuan". Among them, the most famous dishes are: dry-fried rock carp, dry-fried mandarin fish, fish-flavored pork shreds, strange-flavored chicken, Kung Pao chicken, steamed beef with rice flour, mapo tofu, tripe hot pot, dry-fried beef shreds, husband and wife lung slices, lamp-shadow beef, dandan noodles, Lai glutinous rice balls, and dragon wontons. The five famous dishes in Sichuan cuisine are: fish-flavored pork shreds, Kung Pao chicken diced, husband and wife lung slices, mapo tofu, and twice-cooked pork.

3 Su cuisine: Jiangsu cuisine. It is composed of four types of cuisine: Xuhai, Huaiyang, Nanjing and Southern Jiangsu. It is the second largest cuisine in the palace. Today, state banquets still focus on Su cuisine.

Jiangsu cuisine is derived from the original Jiangsu and Zhejiang cuisine. The original Jiangsu and Zhejiang cuisine can be divided into Huaiyang, Nanjing, Southern Jiangsu, Zhejiang and Huizhou. Later, Zhejiang cuisine and Huizhou cuisine were each one of the eight major cuisines with their distinctive characteristics. The Xuhai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Southern Jiangsu flavors of the original Jiangsu and Zhejiang cuisines constitute Jiangsu cuisine. Huaiyang and Southern Jiangsu flavors are the representatives.

(1) Xuhai flavor: represented by Xuzhou cuisine. Popular in Xuhai and Henan, similar to the Confucius Mansion flavor of Shandong cuisine. Once a Shandong cuisine.

Xuhai cuisine is moderately fresh and salty, and is accustomed to the five pungent and five flavors. It is clear but not bland, and strong but not turbid. No matter what the ingredients are, the dishes are always taken care of for their "dietary therapy and dietary supplement" effects. In addition, Xuzhou cuisine often uses large crabs and dog meat, especially the whole dog banquet, which is very famous. Representative Xuhai-style dishes include: Farewell My Concubine, Peigong Dog Meat, Pengcheng Fish Balls, etc.

(2) Huaiyang cuisine: Represented by Yangzhou and Huai'an, it is mainly popular along the Grand Canal, south to Zhenjiang, north to Hongze Lake and the Huai River, and east to the coastal areas. It is also called "national cuisine" together with the Confucius Mansion cuisine of Shandong cuisine.

Huaiyang cuisine is characterized by strict selection of ingredients, freshness, outstanding main ingredients, fine knife skills, and is good at stewing, braising, roasting, and grilling. It emphasizes soup, original flavor, and is good at modeling. Fruits and vegetables are carved to be lifelike. The taste is moderately salty and suitable for both the north and the south. It can also cook "whole eel banquet". Huaiyang cuisine is delicate, beautiful in shape, with a variety of flavors, exquisitely made, fresh and delicious, and different in each season. Famous dishes include stewed crab meat lion head, boiled dried shredded pork, three sets of duck, crystal braised meat, etc.

(3) Jinling cuisine: represented by Nanjing cuisine, mainly popular in Nanjing and Anhui.

Jinling cuisine is good at stewing, braising, roasting and roasting. It pays special attention to the seven flavors and seven tastes: sour, sweet, bitter, spicy, salty, fragrant and smelly; fresh, rotten, crisp, tender, crunchy, thick and fat. Nanjing cuisine is famous for its duck dishes, and has the reputation of "Jinling duck dishes are the best in the world". Representative dishes of Jinling cuisine include salted duck, duck soup, duck intestines, duck liver, duck blood, tofu fruit (called bean puffs by northerners) and coriander (called yuansui by Nanjing people).

Nanjing snacks are one of the four major snacks in China. Representatives include steamed buns in small cages, hand-pulled noodles, pancakes, scallion pancakes, tofu dumplings, noodle soup dumplings, vegetable buns, butter biscuits, sweet bean paste buns, chicken noodle shreds, spring rolls, biscuits, beef soup, steamed dumplings in small cages, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, stewed dried meat, stewed tea eggs, and lotus root in sugar porridge.

(4) Southern Jiangsu flavor: represented by Suzhou cuisine, mainly popular in Suzhou, Wuxi, Changzhou and Shanghai. It is similar to the Southern Anhui and Yangtze River flavors in Zhejiang cuisine and Anhui cuisine. Some experts believe that Southern Jiangsu flavor should be classified as Zhejiang cuisine. The biggest difference between Southern Jiangsu flavor and Zhejiang cuisine is that Southern Jiangsu flavor is sweeter. Shanghai cuisine, a type of Southern Jiangsu flavor, is greatly influenced by Zhejiang cuisine and is now trending towards becoming a new cuisine, Shanghai cuisine.

Southern Jiangsu cuisine is good at stewing, braising, simmering and warming, and focuses on maintaining the original flavor, fine colors, seasonal freshness, moderate sweetness and saltiness, crisp and delicious, fresh and plump. In recent years, "Wuxi Qianlong Jiangnan Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Banquet" and Taihu Boat Cuisine have been cooked. Suzhou has a reputation as "the best restaurant in the world" among the people. Southern Jiangsu famous dishes include mushroom stewed chicken, sweet and sour pork, squirrel mandarin fish, lung soup, blue snail shrimp, fried eel paste, white sauce round vegetables, watermelon chicken, chicken oil cabbage heart, sweet and sour spare ribs, Taihu whitebait, Yangcheng Lake hairy crab. Songhe Tower and Deyue Tower are representative famous restaurants in Suzhou.

Suzhou snacks are one of the four major snacks in China and have the most varieties. They mainly include braised dried tofu, pine nut candy, rose melon seeds, shrimp roe soy sauce, jujube paste sesame cakes, lard rice cakes, steamed buns in soup, Suzhou soup dumplings, Cangshu mutton, Aozao noodles, etc.

Someone summarized Suzhou snacks in a folk song: Suzhou snacks are numerous, and they are sweet, soft, crispy and sticky. Pan-fried steamed buns with crab shells and tiger claws. Thousand-layer cakes, egg-coated cakes, pancakes with fried dough sticks and tofu paddles. Scallion oil flower rolls and scallion oil pancakes are economical and affordable. Mushroom and vegetable buns with red bean paste, steamed buns with meat. Go to Liuyilou to buy tight yeast, and be careful when you bite it when it is boiled in oil. Tea eggs, warm lotus root, wontons and soup dumplings. High-legged steamed buns with gingerbread are cheap and filling. Sesame paste, candied taro, fried sanzi and white sugar dumplings. Chicken and duck blood soup with tofu pudding, spring rolls, siomai and eight-treasure rice. Glutinous rice with fillings, and various toppings to choose by yourself. Pot stickers and dumplings are fragrant, and sweet-scented osmanthus lotus root and crabapple cakes. Stinky tofu and dried rice balls, shredded radish cakes and triangle buns. Honey cakes, square cakes, and strip cakes, lard and sugar rice cakes. Tangyuan, sesame dumplings, glutinous rice balls, and double-brewed dumplings with pumpkins. Fermented rice from the garden is sweet, Dingsheng cakes and plum blossom cakes are available. The porridge is sold by the door, and the little girl can eat it without running away. Red bean dumplings are nutritious, and meat dumplings are salty and fresh. Chicken head rice, lotus seed soup, sugar-fried chestnuts and osmanthus fragrance. Date paste sesame cakes are a specialty, and marinated dried tofu is famous.

4 Cantonese cuisine: Guangdong cuisine, composed of three flavors: Cantonese, Hakka, and Chaoshan. There are Cantonese restaurants in most parts of China. It has a great influence both at home and abroad. Not only in Hong Kong and Macau, but also in Chinese restaurants around the world, most of them focus on Cantonese cuisine. Cantonese cuisine is the second largest folk cuisine in China, second only to Sichuan cuisine. It is the representative cuisine of China abroad. Cantonese cuisine is represented by Cantonese flavor.

(1) Cantonese cuisine: Represented by Guangzhou cuisine, it combines the characteristics of local flavors such as Nanhai, Panyu, Dongguan, Shunde, and Zhongshan. It is mainly popular in central and western Guangdong, Hong Kong, Macau, and eastern Guangxi.

Cantonese cuisine focuses on quality and taste. It is light in flavor, and strives to be fresh and beautiful in lightness. It also changes with the seasons. In summer and autumn, it is light, while in winter and spring, it is rich. The taste is light, fresh, tender, refreshing, smooth, and fragrant. The seasonings are sour, sweet, bitter, spicy, and salty. This is the so-called five flavors and six tastes. It has the reputation of "eating in Guangzhou". Representative varieties include: dragon and tiger fight, boiled shrimp, roast suckling pig, taro braised pork, Huangpu scrambled eggs, stewed rice worms, dog meat stew, five-color fried snake shreds, etc.

(2) Hakka cuisine: Also known as Dongjiang cuisine, represented by Huizhou cuisine. Popular in the Hakka areas of Guangdong, Jiangxi, and Fujian. Close to the Western Fujian cuisine in Fujian cuisine.

Hakka cuisine is heavy in oil and salty in taste. The sauce is simple, but the main ingredients are prominent. They like to use three kinds of birds and livestock meat, rarely use vegetables, and there are not many river and sea products. Representative varieties include: Dongjiang salted chicken, Dongjiang stuffed bean curd, refreshing beef balls, etc., which reflect the strong ancient Zhongzhou food style.

(3) Chaoshan cuisine: Chaozhou cuisine is the most popular cuisine in the Chaoshan area and is similar to the Minnan cuisine in Fujian cuisine.

Chaoshan cuisine is known for its seafood, with exquisite knife skills and a strong, fresh and sweet taste. It likes to use condiments such as fish sauce, shacha sauce, plum sauce, and ginger wine. There are many beets, and there are more than a hundred styles. All of them are coarse ingredients and carefully made, sweet and delicious. Another feature of Chaoshan cuisine is that it likes to serve twelve dishes, and the order of serving is the first and last beets, and salty snacks are served in the second half of the meal. Before the Qin Dynasty, Chaozhou belonged to Fujian. Its language and customs are close to those in southern Fujian and different from those in Guangzhou. Due to different origins, the characteristics of the dishes are also different. Representative varieties include: roast goose, bean sauce chicken, Huguo cuisine, assorted black stone ginseng, fried crab with green onion and ginger, dry fried shrimp and dates, etc., all of which are Chaozhou specialty dishes, and are spread in Lingnan area and at home and abroad.

5 Fujian cuisine: Fujian cuisine is a cuisine based on the local flavors of East Fujian, South Fujian, West Fujian, North Fujian, Central Fujian, and Putian.

(1) Eastern Fujian cuisine: represented by Fuzhou cuisine, mainly popular in the Eastern Fujian region.

Mindong cuisine is known as the cuisine of Fuzhou, which is famous for its food culture that has been passed down through the ages. The ingredients are carefully selected and the knife skills are rigorous; the heat is strict and the soup is adjusted; the seasoning is used and the taste is varied, showing four distinct characteristics: First, the knife skills are ingenious, which is interesting in taste. It is known for its shreds as thin as hair and slices as thin as paper. The more famous dishes include fried snail slices. Second, there are many soups and dishes with endless variations. It is said that there are ten variations of one soup. The most famous one is Buddha Jumps Over the Wall. Third, the seasoning is unique and different. The seasoning of Mindong cuisine tends to be sweet, sour and light. It likes to add sugar and vinegar. For example, the more famous dishes such as lychee meat and drunken spareribs are sour and sweet. This eating habit is related to the fact that most of the cooking ingredients are taken from delicacies from the mountains and the sea. Make good use of sugar to remove the fishy smell; use vinegar skillfully to make it sweet and sour; the taste is light, which can maintain the original flavor, and it is famous for being sweet but not greasy, sour but not harsh, and light but not thin. Five representative dishes: Buddha jumps over the wall, sea clams in chicken soup, conch slices with light rice wine, lychee meat, and drunken rice wine chicken. Five representative bowls: Tai Chi taro paste, pot-side paste, meatballs, fish balls, and flat meat bird's nest.

(2) Southern Fujian cuisine: represented by Xiamen cuisine, mainly popular in Southern Fujian and Taiwan, and similar to the Chaoshan cuisine of Guangdong cuisine.

Minnan cuisine is characterized by freshness and lightness, and is particular about condiments, such as chili sauce, sand vegetable sauce, and mustard sauce. Representatives of Minnan cuisine include seafood, medicinal cuisine, and Nanputuo vegetarian cuisine. The biggest feature of Minnan medicinal cuisine is that it uses seafood to make medicinal cuisine, and uses the special local natural conditions and seasonal changes to cook delicious food that is excellent, fragrant, tasty, and well-shaped. Nanputuo vegetarian cuisine comes from the thousand-year-old Nanputuo Temple. It is a typical traditional temple vegetarian cuisine, with rice, flour, bean products, vegetables, mushrooms, fungus, etc. as the main ingredients. There are more than 40 famous dishes, and each dish is either named after the color, such as "Colorful Flowers Welcoming Guests", or named after the main ingredient, such as "Double Mushrooms Competing for Beauty", or named after the shape, such as "Half Moon Sinking into the River". Minnan cuisine also includes local snacks, whether it is seafood such as fried oysters, fish balls, scallion snails, blood clams in soup, etc., or meat such as roast pork brown, crispy pigeon, beef brisket, fried five-spice, etc., or dim sum such as oil-scallion fruit, leek boxes, pancakes, noodle soup, etc., they are all mouth-watering and make you want to eat them.

(3) Western Fujian cuisine: also known as Changting cuisine. Represented by Longyan cuisine, it is mainly popular in Western Fujian. It is similar to the Hakka cuisine of Guangdong cuisine.

Western Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces. Hakka cuisine is the main food, and most of the ingredients are unique to mountainous areas. It has the characteristics of strong mountain and rural flavor, lots of soup, light and nourishing. Representative dishes include taro, such as soft and delicious taro dumplings, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, stuffed taro, steamed manyuan, fried manyuan, etc.; wild vegetables include: white-headed glutinous rice, ramie leaf glutinous rice, bitter vegetarian soup, fried purslane, duck claw grass, chicken claw grass, fried amaranth, Chinese toon sprouts, wild amaranth, fried wood brocade, etc.; melons and beans include: winter melon pot, stuffed bitter melon, crisp cucumber, pumpkin soup, pumpkin glutinous rice, dog claw beans, Luohan beans, fried bitter melon, stuffed green pepper, etc.; rice includes: red rice, sorghum millet, wheat glutinous rice, fist millet glutinous rice, etc.

(4) Northern Fujian cuisine: represented by Nanping cuisine, mainly popular in northern Fujian.

Northern Fujian is rich in specialties, has a long history, and has a developed culture. It is a place rich in delicacies. The rich forest resources, coupled with the humid subtropical climate, provide sufficient conditions for the abundance of various mountain delicacies in Northern Fujian. Local specialties such as shiitake mushrooms, red mushrooms, bamboo shoots, Jianlian, coix seeds, as well as wild rabbits, wild goats, deer, snakes and other game are all top-quality ingredients for delicacies. The main representative dishes include Bagua Banquet, Wengong Cuisine, Manting Banquet, Snake Banquet, Tea Banquet, Shabu-shabu Rabbit Meat, Smoked Goose, Dried Carp, Longfeng Soup, Shizhuaci, Stir-fried Winter Bamboo Shoots, Chrysanthemum Fish, Double Coin Egg Ru, Chicken in Tomato Sauce, Jianou Pressed Duck, Xiayang Osmanthus Cake, etc.

(5) Central Fujian cuisine: represented by Sanming and Shaxian cuisine, mainly popular in the Central Fujian region.

Fujian cuisine is famous for its unique flavor, fine workmanship, wide variety and economical price, and most of them are snacks. The most famous of them are Shaxian snacks. There are 162 varieties of Shaxian snacks, and more than 47 varieties are on the market all year round, forming wonton series, tofu series, siu mai series, taro series, beef offal series, and rice noodle series. Its representatives include siu mai, wonton, xiamao taro dumplings, loach vermicelli, fish balls, true tofu balls, rice jelly skin and rice jelly cake.

(6) Putian cuisine: represented by Putian cuisine, mainly popular in the Putian area.

Puxian cuisine is characterized by its rural flavor, and its main representatives include pork belly, fried rice noodles, boiled mutton, braised tofu, and stewed pig's feet with Chinese magnolia vine.

6 Zhejiang cuisine: Zhejiang cuisine, represented by Hangzhou cuisine. The flavor of Zhejiang cuisine is relatively uniform in different regions. It is mainly popular in Zhejiang area. It is similar to the southern Jiangsu flavor of Jiangsu cuisine, the southern Anhui flavor of Anhui cuisine, and the Yangtze River flavor of Anhui cuisine.

Zhejiang cuisine has a long history, and its flavor includes the characteristics of dishes from Hangzhou, Ningbo and Shaoxing. Hangzhou cuisine emphasizes the freshness, liveliness and tenderness of the ingredients, and is mainly based on fish, shrimp and seasonal vegetables. It pays attention to knife skills, and the taste is fresh and fresh, highlighting the original flavor. Ningbo cuisine combines salty and fresh, and is good at cooking seafood. It pays attention to freshness, tenderness, softness and smoothness, and emphasizes the original flavor. Shaoxing cuisine is good at cooking river fish and poultry. The dishes emphasize the fragrance, softness and stickiness in the mouth, and the soup is strong and rich in rural flavor. Zhejiang cuisine is characterized by bright colors, delicious and tender taste, crispy and refreshing, and the dishes are small and exquisite, and beautiful. It is good at stewing, frying, braising and steaming, and emphasizes the original flavor. There are many varieties of dumplings, cakes, soups and noodles in Zhejiang dim sum, and they taste good. Famous dishes include: Longjing shrimp, West Lake water shield soup, fried eel back with shrimp, West Lake vinegar fish, fried bell pepper, crab, Xinfeng jerky, yellow croaker in pickled vegetable soup, rock sugar turtle, oyster eggs, lotus root stuffed with honey, Jiaxing rice dumplings, Ningbo rice balls, Huzhou thousand-piece buns, etc.

7 Hunan cuisine: Hunan cuisine, represented by Changsha cuisine. Hunan cuisine has the same flavor in different regions. It is mainly popular in Hunan. There are Hunan restaurants in most parts of China. It is the third largest cuisine among the people.

Hunan cuisine includes the characteristics of dishes from three regions: the Xiangjiang River Basin, the Dongting Lake Area, and the Xiangxi Mountain Area. The Xiangjiang River Basin, with the Yangtze River, Hengyang, and Xiangtan as its center, is the main representative of Hunan cuisine. Its characteristics are heavy oil and rich color, emphasis on practicality, and focus on freshness, fragrance, sourness, and tenderness, especially stewed dishes and preserved vegetables. The cuisine of the Dongting Lake Area is known for cooking river seafood and poultry and livestock, and is characterized by large quantities, thick oil, salty, spicy, fragrant, and soft, and is famous for stews and roasted dishes. Xiangxi cuisine is good at making wild game, smoked bacon, and various pickled meats and wind-fried chickens. The taste focuses on salty, fragrant, sour, and spicy, with a strong rural flavor. The biggest characteristics of Hunan cuisine are spicy and preserved. Famous dishes include: Dong'an Chicken, Steamed Preserved Meat, Zu'an Shark's Fin, Rock Sugar Xianglian, Red Pepper Preserved Beef, Hairy Beef Bean Curd, Huogongdian Stinky Tofu, Jishou Sour Meat, and Heart-Changed Eggs.

Changsha snacks are one of the four major snacks in China. The main varieties include glutinous rice dumplings, sesame milk candy, Liuyang fennel cakes, Liuyang fermented black beans, Xiangbin spring rolls, etc.

8 Hui cuisine: Anhui cuisine. It includes three types of cuisine: southern Anhui, along the Yangtze River, and along the Huai River. The southern Anhui cuisine is the most representative.

(1) Southern Anhui cuisine: represented by Huizhou cuisine. Mainly popular in Huangshan, Shexian (ancient Huizhou), Tunxi and western Zhejiang. It is similar to the Yangtze River cuisine, Southern Jiangsu cuisine and Zhejiang cuisine.

The main characteristics of the southern Anhui cuisine are: good at roasting and stewing, paying attention to the cooking skills, and using ham as a seasoning. Rock sugar is fresh, and it is good at maintaining the original flavor. Many dishes are stewed and cooked with charcoal fire, and served in the original pot, which not only reflects the simple and elegant style of Anhui, but also has a fragrant aroma and tempting appetite. Its representative dishes include: stewed water chestnuts, Huangshan stewed pigeon, pickled fresh mandarin fish, braised civet cat, Huizhou hairy tofu, Huizhou peach fat braised pork, etc.

(2) The flavor along the Yangtze River is represented by Wuhu and Anqing. It was mainly popular along the Yangtze River and later spread to Hefei.

The cuisine along the Yangtze River is famous for its river food and poultry. It pays attention to knife skills, shape and color, and is good at using sugar for seasoning. It is good at braising, steaming and smoking. Its dishes are crispy, tender, fresh, refreshing and fragrant. Representative dishes include "Fragrant Fried Chicken", "Smoked Chicken", "Eight Hammers", "Maofeng Smoked Shad", "Baked Fish", "Crab Roe and Shrimp Soup", etc. "Cauliflower turtle, chrysanthemum crab, after knife fish comes shad, spring bamboo shoots, broad beans, lotus and lotus root, sweet osmanthus, goose and duck in August" clearly reflects the food customs and tastes of the people along the Yangtze River.

(3) Huai River cuisine, represented by Bengbu, Suxian, Fuyang and other places, is mainly popular in the central and northern Anhui.

The flavor of Yanhuai is simple, crispy, salty, fresh and refreshing. In terms of cooking, it is good at roasting, frying and steaming, and is good at using coriander and chili to match the color and flavor. Representative dishes include: "Fat King Fish in Milk", "Fragrant Deep-fried Shrimp", "Fish Biting Lamb", "Old Clam Holding Pearl", "Zhu Hongwu Tofu", "Deep-fried Lamb", etc. I am very happy to serve you. I hope my answer is helpful to you. Thank you for your support and encouragement.