Traditional Cuisines

Introduction

Cuisine, also known as Bangcai, refers to the Chinese cuisine genre recognized by the society, which has developed into its own system through long-term evolution in terms of materials selection, cutting and matching, cooking and other skills. The cuisine of Chinese food culture refers to a set of independent cooking techniques and flavors formed through a long historical evolution and recognized local dishes in a certain region due to the differences in climate, geography, history, products and eating customs.

Something interesting

There were 8 different cuisines and now a days they have merged as 4.

Sichuan Cuisine

Sichuan cuisine, also known as Sichuan cuisine, is one of the four traditional cuisines with Chinese characteristics, one of the eight major Chinese cuisines, and a master of Chinese cuisine. Sichuan cuisine is famous for its excellent use of spicy and hot seasonings and its unique cooking methods and strong local flavor. It has integrated the characteristics of southeast China and northwest China. Chengdu, capital of Sichuan province, has been awarded the honorary title of "food capital of the world" by UNESCO.

Representative dishes are: kung pao chicken, boiled fish, hot pot

Shandong Cuisine

Shandong cuisine, is originated from Shandong flavor (now transit district in Shandong province is not only limited to the contemporary, represented by Dalian food cuisine also belong to southern Shandong cuisine), its source is the Shandong province Zibo, area, is a traditional Chinese four big cuisine spontaneously, the only (as opposed to Sichuan, Guangdong and other impact in terms of cuisine), is the oldest, most abundant techniques, the highest and most difficult see capability of cuisine, is the first of eight regional cuisines.

The classic dishes include Yipin tofu, Fried sea cucumber with scallions, Sweet and sour Yellow River carp and Braised prawns.

Guangdong Cuisine

Guangdong cuisine, also known as Cantonese cuisine, is one of the four major traditional Chinese cuisines and Four major traditional Chinese cuisines. Originating from the central plains, Guangdong cuisine has experienced more than two thousand years of development and gradually matured in the late Qing dynasty. Guangdong cuisine is composed of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dong Jiang cuisine (belonging to Hakka cuisine). Guangdong cuisine is as famous as French cuisine in the world. As the number of overseas Chinese in Guangdong accounts for 60% of the national total, most Chinese restaurants in the world are mainly Cantonese cuisine.

Famous Guangdong dishes include: White cut chicken, Roast goose, Roast Suckling pig, Braised pigeon, Barbecued pork with honey juice, Crispy skin roast pork.

Jiangsu Cuisine

Jiangsu cuisine, one of the four traditional Chinese cuisines. Due to its close relationship with Zhejiang cuisine. The main Jinling cuisine, Huaiyang cuisine, West-Su cuisine, Xuhai cuisine and other local cuisine composition. Jiangsu cuisine originated more than 2,000 years ago, and Nanjing city cuisine originated in the pre-Qin dynasty period, when the dynasty Wu people were good at preparing cooked fish, steamed fish and fillets. In the southern Song dynasty, Jiangsu cuisine and Zhejiang cuisine became the two pillars of southern cuisine.

Its famous dishes are Jinling fork roast duck, old duck soup, steamed crab meat lion head, salted duck