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Question:
eight cuisine are what? What are the respective representatives of dishes?

Answer:
cuisine, also known as “helping food” refers to the election materials, cutting distribution, cooking and other skills areas, through the long-term evolution of self-contained, with a distinct local flavor characteristics, and for the community recognized schools of Chinese dishes.

the formation of the main factors cuisine:

local property and customs, such as cattle and sheep in northern China more often in order to cook beef and mutton; Chinese from southern China, aquaculture, poultry, people like to eat fish, meat; China’s coastal areas more海鲜，则长于海产品做菜。
weather around the differences in the formation of different tastes. In general, northern China’s cold, dishes with strong, salty-based; China East mild climate, sweet and savory dishes Zeyi mainly southwest damp, dishes more concentrated with spicy flavor.
around the cooking methods, the formation characteristics of different dishes. Such as China’s Shandong cuisine, Beijing dishes good explosion, frying, baking, leavened, etc.; China’s Jiangsu cuisine good steaming, stewing, simmered, baked, etc.; China’s Sichuan cuisine specializes in grilled, stir-fry, etc.; China’s Guangdong, specializes in grilled dishes, Baked, fried, fried, etc.;

a long history of China’s culinary skills, experience so far on behalf of the chefs heritage, forming a distinctive of the cuisine: In addition to affecting the larger Shandong cuisine (Shandong), Szechuan (Sichuan), Jiangsu cuisine ( Jiangsu Province), Guangdong (Guangdong) four cuisine, there are Zhejiang cuisine (Zhejiang), Fujian (Fujian), Anhui cuisine (Anhui), Hunan (Hunan), E Cai (Hubei), Beijing cuisine (Beijing), Shanghai, the state dishes (Shanghai) and other local cuisine, representing parts of color, smell, taste, shape of the traditional features superb culinary skills.

eight cuisine, refer to: Shandong cuisine, Sichuan, Guangdong, Fujian, Jiangsu cuisine, Zhejiang cuisine, Hunan, Anhui cuisine.

list
cuisine dishes, Jinan, Shandong cuisine
Jiaodong
dishes
dishes
Chengdu, Chongqing, Sichuan
Cantonese
dishes
Hakka cuisine
Chiu Chow
Fuzhou cuisine
Zhangzhou, Fujian,
dishes _ xxx_1_br>dishes
Quanzhou, Xiamen, Jiangsu cuisine
dishes
Huai Yang
Wuxi Jinling cuisine
dishes
Xu dishes
dishes
Hangzhou, Ningbo, Zhejiang cuisine
dishes
Wenzhou, Shaoxing
dishes
Hunan
along Huaihe River in Anhui cuisine
along the food
dishes
Huizhou cuisine dishes
other

Henan cuisine
Halal food
Xinjiang mutton hotpot
cooking
Ecai
vegetarian
Jiangxi cuisine
Dongbei
Hakka cuisine
Beijing cuisine
dishes
Gansu, Guizhou dishes

Shandong cuisine has a long history of the Song dynasty after the Shandong cuisine has become “Northern Food” in Beijing. Ming and Qing dynasties, imperial palace Shandong cuisine has become the mainstay of Beijing, Tianjin and northeastern parts of the greater impact. Is one of the eight cuisine.

Shandong cuisine is generally believed that the internal divided into two factions, respectively, between Jinan and Jiaodong evolution of the local dishes made. Sometimes divided into three factions, for the above two kinds of vegetables with Confucian.

characterized fragrance, fresh, pure taste is famous for very particular about the soup and Naitang modulation, broth-color clear and bright, Naitang color white and alcohol.

Jiaodong dishes: Yantai Fushan as the birthplace of the Jiaodong dishes. In order to cook a variety of seafood is known for light taste.
Jinan cuisine: Jinan City, Jinan dishes originated calendar. Good explosion, burning, deep-fried, fried, and tastes of emphasis.
Confucian cuisine: As the name suggests is to Qufu, Shandong Province of Confucian developed by the name of the special dishes, as kings of Qufu is a place of pilgrimage festival, from ancient times will be good preparation Guanfu dishes to exquisite materials used to produce fine, sui generis, and unique and world famous flavor.

Sichuan cuisine is one of eight originated in Sichuan, Chongqing, with hemp, spicy, fresh, fragrant features. The emergence of Sichuan can be traced back to the Qin and Han Dynasties, Song has been formed in schools, then the impact has already reached the Central Plains. Raw multiple-choice delicacies from land, Jiang fresh, Yeshu, and livestock. Use of slightly fries, stir-dry, dry, and bubbles, Stew and other cooking methods. The “flavor” famous for flavor types are more varied, with fish-flavored, marked oil, Smells, spicy more outstanding. Sichuan style, simple but fresh, with a strong country flavor.

Chengdu Sichuan sent exquisiteness, Chongqing Sichuan sent generous rough.

famous dishes: Shuizhu, fish-flavored pork, twice-cooked pork, salt, fried meat, kung-pao chicken, dry stir-eel film, Spicy Chicken, Spicy broth, Mapo tofu, boiled fish, Pickle pork, Maoxue Wang, green pepper pork … … Chengdu and Chongqing in Sichuan snacks are also classified.

Cantonese cuisine, also known as one of China’s eight. Cantonese cuisine is Cantonese, including the Department of vegetables, Chiu Chow, Hakka cuisine, Hainan cuisine and Kwei vegetables, of which the “Guangfu vegetables” as the representative. Cantonese cuisine is characterized by the greatest light, delicious. Chiu Chow, Hakka dishes and a specific description can be seen related links, this article focuses on Guangfu dishes.

Guangdong cuisine includes almost all edible food. In addition to pork, beef and chicken, but also includes snakes, snails, insects, worms, chicken feet, duck tongues, ox genitals and internal organs.

some places in China, dogs are bred for slaughter, it is inconceivable for the West. But the sale of dog meat restaurants are not very common; in Hong Kong, whether Maorou and the sale of dog meat is illegal, but also the slaughtering dogs and cats will be found guilty of cruelty to animals charge. In Taiwan, will soon enact legislation to ban the use of dogs for food.

Although there are countless Cantonese cooking methods, but the steaming, frying, deep-fried is the most popular restaurants, cooking methods, because in this way a short time line to bring out flavor cooking philosophy.
well-known Cantonese cuisine are:

dim sum
pork wonton noodle
burning
pigeon
plain porridge fried dough sticks
fried pig skin: Curry pigskin
dace ball
steamed fish

steamed salted fish intestines to form incorrectly
or steamed
plain chicken soup
abalone, shark’s fin soup
variety
kinds of steamed puddings and dessert
Boiled dumplings
other unique Cantonese:

suckling pig
ducks
Shousi
chicken fried chicken
Soy chicken
hanging chicken
offal
tenderloin
other unique
hotpot seasoning:

shrimp paste _ xxx_1_br>fish sauce
oyster

originated in the Fujian Province, Fujian, Minhou County, is one of eight Chinese cuisine, including Fujian, Fuzhou cuisine is representative, but also the basis of geographical divided dishes Zhangzhou, Xiamen and vegetables, four types of vegetables in Quanzhou . As Fujian is situated on the southeast coast, rich in a variety of seafood, so good at cooking seafood. Fujian, in addition to general seasoning, there are also shrimp sauce, shrimp paste, sour apricot, etc.; also more prominent [bad] taste, bad red, white and bad, bad, etc. The other, the taste, the clear emphasis on fresh, sour, sweet, salty, sweet, the last one in the banquet dishes are usually seasonal vegetables, and take “of vegetables,” was intended. System, water would have [a soup 10 changes] reputation, cooking methods in order to slide, steamed, fried, baked, stewed the most common, well-known dishes are tiao qiang, Bao Xin fish balls, red-marinated chicken, Min-Sheng Guo, Dan Neptunea cumingi Crosse bad films, such as chicken soup boil mejillon.

Yang cuisine that is of Jiangsu Jiangsu cuisine or dishes, Chinese cuisine, one of eight. Jiangsu cuisine is generally believed that the internal

divided into four factions:

Jinling cuisine to in Nanjing to produce fine, mild taste. Make good use of vegetables to “Jinling three grass” (chrysanthemum logging, configuration Qi head, Malan head) and “Early Spring Shino” (mustard, Malan head, reed pole, wild garlic) well-known.
Huai Yang, to in Yangzhou and Zhenjiang Huai’an, pay attention to the election materials and a knife, tastes light, good system of soup.
SU Xi-dish, to Suzhou, Wuxi and Changzhou, common lees seasoned, good at all kinds of aquatic products, taste sweeter.
Xu dishes to in Xuzhou and Lianyungang, a heavier taste, good seafood and vegetables.

Zhejiang cuisine originated in Zhejiang Province, is a well-known Chinese cuisine, one of the eight varieties rich dishes from Hangzhou, Shaoxing food, dishes, Ningbo, Wenzhou dishes composed of four flavors, pay attention to small and exquisite cuisine, delicious dishes, Huanen, crisp soft refreshing. Zhejiang rich in fish and shrimp, but also a famous scenic tourist destination, Hushan delicate features, sights, elegant and pleasant, so the dishes, such as King, and many dishes from the private sector, production of fine, is much more varied. Cooking techniques are good at frying, deep-fried, braised, slide, steaming, burning. Prestigious dishes have “Xihucuyu”, “daughter-Yu Geng Song,” “Dongpo Meat”, “Longjing Shrimp,” “Fenghua taro,” “Honey Fire side”, “Orchid Bamboo Shoots”, “I would rather type Shansi “and” three wire knock fish “,” shrimp gluten “,” double-flavor larva midge “and so on.

that Hunan Hunan is one of eight Chinese cuisine. Hunan cuisine is characterized by emphasis on a knife, seasoning, especially in hot and sour dishes, and La Zhipin known for good cooking techniques simmering, steaming, frying, stewing, slip, fried and so on. Hunan can be divided into Xiangjiang River, Dongting Lake and western Hunan mountain area and the three local schools. Hunan cuisine dishes representative of the “fish head”, “East Leonard chicken” and “Shi Jing Xiang-lian”, “Gan Guo chicken” and “preserved meat co-steam”, “Huang Ya is called,” “Pork”, “Duo Lajiao fried meat “,” Huaihua duck “and so on.

Changsha, Hunan snacks are stinky tofu, scraping grass jelly, Changsha rice noodles, Changde (City) rice noodles, shrimp flavor, Liuyang fire-pei fish.

Anhui cuisine originated in Anhui Province, is one of eight Chinese cuisine. Popular perennial because Anhui tea Anhui cuisine in general oil so large, so-called heavy oil, heavy color, heavy fire workers, qian weight, color depth, Sauvignon. Anhui mountainous and because more water, Anhui cuisine with culinary delicacies from land known for aquatic products, according to the different regions along the Yangtze River is divided into the general food, vegetables and Huizhou along the Huaihe River in three sub-cuisine dishes. Representative dishes of “fuliji roast chicken,” “Mao Feng smoked shad”, “ham braised turtle,” “marinated fresh mandarin fish”, “Huangshan braised pigeon,” “Xuedong burning pheasant”, “milk fat King Fish “.

Answer:
referred to as Cantonese cuisine, Guangdong cuisine, is one of China’s famous eight cuisines. From Guangzhou, Chaozhou, the East River Hakka dishes three kinds of local food composition. The three local food has its own characteristics.

Guangzhou Cantonese cuisine is a major component in order to delicious colors of fresh, rich dishes to win the “eating in Guangzhou” in the world. Guangzhou cuisine has three characteristics: First, insects, fish, birds and animals are raw materials, cooking into a different form of game dishes; The second is that the surgery, that is, cooking, and an impromptu cooking, unique style, and taste fresh and hot; third summer light, winter and spring fragrant, deeply the general public’s affection.

Chiu Chow cuisine in Guangdong, occupies an important position. Chaozhou mainly seafood, He Xian, and livestock and poultry as raw materials, good at cooking vegetables to fruits and vegetables as raw materials to produce fine fried, processed and diverse. Can be divided into frying, deep frying, deep-fried, braised, stewing, roasting, roasted, baked, brine, smoked, buckle, bubble, roll, mix, pay attention to a knife, soup Gong Fu You deep, of which the consommé, roast, soup, the most bubbles characteristics.

vegetable also known as the East River Hakka cuisine, with meat-based materials, genuine, emphasizes crisp, soft, fragrant, concentrated. Emphasis on fire power, to stew, baking, boiling, baking known, particularly in casseroles reflexes. Practices still retain some of Kit Kat’s cooking skills, with the ancient style of the Central Plains.

called Szechuan cuisine, Sichuan is China’s famous cuisine, one of eight long history and unique flavor, famous.

With the development of production and economic prosperity, Sichuan in the original, based on the absorption of the North-South length of dishes and officials, businesses, the advantages of feast dishes, forming the North Nagawa cooking, south of the characteristics of Sichuan cuisine, enjoy “eating In China, taste in Sichuan, “in the world.

Sichuan pay attention to color, smell, taste, shape, in the “Taste” the word on the efforts in order to taste more widely known thickness. The composition of Sichuan taste, mainly, “hemp, spicy, salty, sweet, sour, bitter, sweet,” seven kinds of taste, with subtle, flexible, create a spicy, sour, diesel oil, white oil and dozens of kinds of different characteristics of the complex flavor and taste as many do, modulation in essence, be called the first Sino-foreign cuisine, which won the “one dish a grid, 100 dishes Subway” and reputation.

Sichuan cooking methods, good according to the material, climate and food if asked, the specific grasp flexibly. 38 Sichuan cooking method, there is now a popular fried, fried, fried, burnt, pickling brine, speeding, more than 0 kinds of bubbles, etc. 3. In the cooking methods, particularly for small fry slightly fries, dry dry stir-reflexes. Sichuan and Sichuan as scenic spots well known, famous.

short Shandong cuisine, Shandong cuisine, is one of China’s famous eight cuisine, but also representatives of the Yellow River culture and cuisine.

Jinan, Shandong cuisine can be divided into flavor vegetables, Jiaodong flavor dishes, vegetables and other parts of Confucian flavor dishes, and in typical Jinan dishes, saute cooking deep-fried, steamed siu Sauce Grilled, boiled smoked boil for a short mix, slip cook in soy sauce salt so there are more than 50 kinds of cooking methods.

Jinan cuisine is fresh, crisp, and the pure Weihou known, especially skilled system, soup, voicing clear, be called a must. Jiaodong style also known as Fukuyama flavor, including Yantai, Qingdao and other places along the coast Jiaodong flavor dishes. The experts in seafood dishes, good to do seafood, Jane dishes high quality goods, meat dish more seafood, and condiments to mention less taste. In addition, the Jiaodong cold dishes in the color system and fight the fight of the cooking of hot food colors, unique. Confucian working fine cuisine, cooking techniques-round, especially in burned, fried, baked, fried, Pa reflexes, and the complexity of the production process. To simmer, stir-fry, Pa and other techniques to serve dishes, often have to go through 34 procedures to complete. “Food not as good as the U.S. devices,” Confucian Residence has always been very particular about the container, silver, copper and other quality cutlery were ready. In addition, the Confucian Residence is also very particular about the naming of dishes, a far-reaching implication.

Jiangsu Jiangsu cuisine dishes referred to as the representative of Suzhou and Yangzhou cuisine and is well-known Chinese cuisine, one of the eight.

ages Jiangsu Jiangsu cuisine chefs created a style of traditional cuisine, while the old saying, “King Island” in Nanjing, said, “paradise” in Suzhou, and was historian sighed as “rich under heaven” in Yangzhou, it is the name Kitchen Dining cradle. Jiangsu cuisine is dominated by the confluence of three flavor made of.

To sum up, Jiangsu and vegetables have the following characteristics: First, strict material selection, production of fine arts facilities for materials, time and governance meat dish; second is good stew, braised, baked, Wu, steaming, roasting, frying and other cooking methods , and proficient in mud baked, roasted fork; third taste, refreshing, Xian Tian properly, thick but not greasy, and light but not thin; 4 is an emphasis on soup to keep juice. Nanjing, in which delicate knife, fire workers enough, dishes taste of alcohol, both the United States and the Quartet to meet the Octagon taste, especially in fresh crisp fried tender win; Suzhou cuisine increasingly sweet taste to Four Seasons Vegetable cooking, rivers, lakes, rare long; Yangzhou cuisine known to history as Huaiyang flavor, a knife fine, the furnace subtle, tone fresh, unique style, highlighting main materials, to highlight the flavor, light and delicious, adapt lacking a broad prospect, especially in known good system of soup.

Zhejiang Zhejiang cuisine dishes for short, is the local flavor, Zhejiang cuisine.

Zhejiang is the breadbasket of southern China. Zhejiang cuisine developed into modern times, is a fine one after another, getting more sophisticated, self-contained unification, there “has 3000 kinds of delicious dish” in reputation. To sum up, Zhejiang cuisine has the following several characteristics: First, extensive use of materials, compatibility rigorous. Ingredients focus on seasonal and varieties, ingredients, spices of choice designed to highlight the main materials, gain delicious, remove greasy fishy; second, fine knife, shape, and unique; third, steak seasoning, the most appropriate; 4 is a fresh Shuang-ching, Zi and taste eat it; fifth Zhejiang cuisine three, each with charm.

main dishes from Hangzhou, Zhejiang, Ningbo, Shaoxing, three dishes of local flavor composition, together side by side, neck and neck. Hangzhou is known as “paradise,” said. Hangzhou dishes make fine, delicate features and Jun the United States, good explosion, fried, braised, fried and other cooking techniques, a refreshing, cool tender, delicate, alcohol and so on. Ningbo Seafood local chefs Youshan system and techniques in order to stew, roasted, steamed, claiming taste Xianxian moderate, dishes stress fresh Smoothness, focusing on the flavor, cooking with dried fish products are more unique dishes. Shaoxing dishes crisp fried glutinous cotton, Tangnong pure taste, the rich simplicity of the style of the ancient city of rivers and lakes.

dish commonly known as Fujian, Fujian Province, Fuzhou dishes represented for making Sinocalanus, color appearance, flavor, refreshing known.

Fujian cuisine is mainly seafood, tastes are salty, sweet, sour, spicy ripe, salty seasoning with shrimp paste, shrimp sauce, soy oil; acids are white vinegar, Joe first class; sweet with brown sugar, rock candy, etc.; spicy with pepper, mustard, etc.; incense are brown sugar, allspice, star anise, cinnamon and so on. Fujian cuisine special stress on the modulation of clear soup, usually with chicken, ham, Ti Bang for the use of materials. Method is the first with a small fire to warm the oil chicken, ham, soup Tibang so proudly and filtering; the other chopped raw chicken pieces, add water and salt to reconcile and put it into soup and continue to burn with a small edge while warm fire homogenize (also known as hanging soup) and then filtered once, i…

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