There are many local dishes in traditional Chinese cuisine. Among them, Lu, Chuan, Yue, Min, Su, Zhe, Xiang and Hui have the most representative features of the "8 regional cuisines of China".
The formation of a cuisine type depends on its long history, unique cooking style, geographical situation, climate and natural resources of the region.
To make an analogy, Su and Zhe cuisines from the "8 regional cuisines of China", their beautiful daughters in the south of the Yangze River; Lu and Hui cuisines are the strong men of northern China; Yue and Min are the handsome youngsters of the kitchens; Chuan and Xiang cuisines represent intellectuals.
•Lu (Shangdong) Cuisine
The source of this cuisine, which is one of the 8 main cuisines of China:：Two regional cuisines, Ji'nan and Jiaodong.
Features：Plenty of green onions and garlic are used to stimulate appetite.
Famous dishes: Fried shrimp, boiled sea mussels and fried freshwater fish.
•Chuan (Sichuan) Cuisine
The origin of the cuisine: 2 local cuisines, Chengdu and Chongqing.
Characteristics: It is famous for its different spices and sauces.
Famous dishes: Fried chicken with peanuts, Boiled bear palm, boiled hot and sweet pork, boiled hot crab with sweet and pepper.
•Su (Jiangsu) Cuisine
Cuisine source: 3 local cuisines Yangzhou, Suzhou and Nanjing.
Features: Boiling and steaming are the most used methods. It is important to preserve the original taste of the soup.
Famous dishes: Noodles made from soy flour in chicken broth, beef cartilage meal, pastries made from crab flour.
•Zhe (Zhejiang) Cuisine
The origin of the cuisine: 3 local cuisines: Hangzhou, Ningbo and Shaoxing. Hangzhou cuisine is the most famous of the local cuisines.
Characteristics: Delicious, soft, non-greasy.
Famous dishes: Longjing shrimp, beggar chicken fries, and Xihu fish with vinegar.
•Yue (Guangdong) Cuisine
Origin of cuisine: 3 local cuisines Guangzhou, Chaozhou and Dongjiang. The most famous of the local cuisines is Guangzhou cuisine.
Features: It is mainly used for frying, boiling and steaming. Its taste is delicious, light and crunchy.
Famous dishes: Snake meal, roast baby pig, melon soup, and sweet and spicy roast pork.
•Xiang (Hunan) Cuisine
Specialties of the cuisine: Spicy, vinegar, different bitters. Special attention is paid to vinegar and spicy dishes.
Famous dishes: Sweet lotus, boiled fish with soy.
•Min (Fujian) Cuisine
Origin of cuisine: Local cuisines such as Fuzhou, Quanzhou and Xiamen are brought together. Fuzhou cuisine is the main source of Fujian cuisine.
Specialties of the cuisine: Sea fish is often used as food. With the use of sugar, bitters and salt, special attention is paid to the color and flavor of the dish.
Famous dishes: Snow flower chicken dish, golden longevity dish, jiaji fish dish with orange juice, Taiji shrimp and fish fry.
•Hui (Anhui) Cuisine
The origin of the cuisine: The south of Anhui province has gathered local cuisines such as the Yanze river and the Huai river. Southern cuisine of Anhui province is the main source of Anhui cuisine.
Specialties of the cuisine: It is used as pork leg and sugar. The boiling method is used frequently, and special attention is paid to the cooking temperature.
Famous dishes: Gourd and duck dish.
- Ali Cirak
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