What are the differences between the eight Chinese cuisines and the four China cuisines?

The differences between the eight major Chinese cuisines and the four major Chinese cuisines are as follows:

Compared with the four major cuisines in China, the eight major cuisines in China have more Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

The eight major Chinese cuisines refer to Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. The four major cuisines in China refer to Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Jiangsu cuisine.

The eight major Chinese cuisines are:

First, Sichuan cuisine, referred to as Sichuan cuisine.

Features: spicy, fishy, homely, peculiar, sour and spicy, spicy, pickled and pickled.

Representative dishes: Fish-flavored shredded pork, Mapo tofu, kung pao chicken, Zhangcha duck, etc.

Second, Cantonese cuisine, referred to as Cantonese cuisine.

Features: It is characterized by a wide range of materials and pays attention to freshness, tenderness, smoothness, smoothness and consistency. It is mainly composed of Cantonese cuisine, Chaozhou cuisine and Dongjiang cuisine.

Representative dishes: Long Hudou, crispy suckling pig, Sichuan style pork, stir-fried dishes with fresh milk from Daliang, Chaozhou abalone wings, beef tenderloin in oyster sauce, wax gourd cups, Wenchang chicken, etc.

Third, Shandong cuisine, referred to as Shandong cuisine.

Features: Fine selection of materials, delicate knife method, paying attention to benefits, diverse colors, and good use of onion and ginger.

Representative dishes: sweet and sour fish, pot-roasted elbow, onion mutton, onion sea cucumber, pot-collapsed tofu brain, braised conch, fried oyster yellow and so on.

Fourth, Jiangsu cuisine, referred to as Jiangsu cuisine. It consists of Huaiyang cuisine, Suzhou cuisine and Nanjing cuisine.

Features: Fine production, artistry based on materials, different seasons, thick but not greasy, fresh taste and exquisite shape.

Representative dishes: Roast Shop, Huaiyang Lion Head, Beggar Chicken, Shaoanqiao, Sweet and Sour Mandarin Fish, Salted Duck, etc.

Five, Zhejiang cuisine, referred to as Zhejiang cuisine. It is developed from three local flavors of Hangzhou, Ningbo and Shaoxing.

Features: Pay attention to knife work, elaborate production, many changes and strong local flavor.

Representative dishes: West Lake vinegar fish, Longjing shrimp, stir-fried bell, braised bamboo shoots, West Lake water shield soup, etc.

Six, Fujian cuisine, referred to as Fujian cuisine. Fuzhou cuisine and Xiamen cuisine are the main representatives.

Features: exquisite production, beautiful tone and fresh seasoning.

Representative dishes: Buddha jumping wall, Tai Chi prawn, Fujian fruit, roast duck, plum blossom, snowflake chicken, etc.

Seven, Anhui cuisine, referred to as Anhui cuisine.

Features: Famous for cooking delicacies and game, good at cooking, stewing and steaming, and less cooking. Its cooking is strong, rich in oil and color, simple and affordable.

Representative dishes: masked civet in brown sauce, turtle stewed with ham, pheasant roasted in winter in snowy area, roast chicken in Fuliji, honeycomb tofu, smoked duck in Wuwei, etc.

Eight, Hunan cuisine, referred to as Hunan cuisine.

Features: mainly smoked, steamed and dry-fried, the taste is heavier than sour and spicy, and spicy dishes and smoked bacon are the unique flavors of Hunan cuisine.

Representative dishes: Spicy Chicken, Spicy Steamed Chicken, Donganzi Chicken, Dongting Wild Duck, Farewell My Concubine, Rock Sugar Xianglian, Money Fish, etc.