China is a big country of food culture, due to the impact of the geographical environment, climate, cultural traditions and national customs as well as other factors, different flavors of food have been formed. Among them, Shandong, Sichuan, Jiangsu cuisine and Cantonese cuisine enjoy the title “Eight Cuisines of China”. In this article, “Eight Cuisines of China” will be introduced.
The most famous cuisine among the eight is Shandong cuisine. The formation and development of Shandong cuisine have something to do with its cultural history, geographical environment, economic conditions and customs. The food production here ranks third in the whole nation. Shandong cuisine is famous for its deliciousness and salty crisp. Green onions are often used in the Shandong cuisine, whether it is frying, roasting, boiling, or cooking soup, the green onions are all used as seasonings.
Cantonese cuisine is made of Guangzhou cuisine, Chaozhou cuisine, Dongjiang cuisine. The materials of Cantonese are of great quantity and all of them are fresh and good. In summer and autumn the dishes are quite mild, and on the contrary in winter and spring, the flavor of the dish is quite strong. Cantonese cuisine is the representative of Chinese food in the foreign countries, its making process is a complex, sophisticated and time-consuming one. That’s the main reason why the Sichuan cuisine restaurants are quite more than the Cantonese cuisine.
Zhejiang cuisine which has a long history is the representative cuisine of Hangzhou (always contained in China travel packages), Ningbo and Shaoxing. The northern people open up the restaurants in the south China and use their cooking skills with the southern raw materials which have made a great success. The most famous dish among the Zhejiang cuisine is “西湖醋鱼”(fish cooked by vinegar.)
Jiangsu cuisine is made of Yangzhou cuisine, Nanjing cuisine, Changzhou cuisine, Suzhou cuisine and Zhenjiang cuisine. Its taste is fresh and slightly sweet, salty, and it pays much attention to its original flavor. Jiangsu cuisine enjoys great reputation at home and abroad. The most famous dishes are 水晶肴蹄(salted pork in jelly)、松鼠桂鱼(squirrel-shaped mandarin fish)、盐水鸭(salted duck) and 清炖甲鱼(braised turtle). Hui cuisine only refers to the Huizhou cuisine and cannot be regarded as Anhui cuisine. The main features of Hui cuisine are the stewing and steaming. The most famous dishes are "火腿炖甲鱼"(stewing turtle with ham)， "腌鲜鳜鱼"(salted mandarin fish),"黄山炖鸽"(stewing pigeon),etc.
The birthplace of Sichuan cuisine which has a long history is the ancient nations Ba and Shu. The cooking methods of Sichuan include cooking, fried, smoked, bubble, stew, and braise as many as thirty-eight kinds. The food is particular about the color, smell, taste, shape of both north and south of China. There has always been "seven flavors (sweet, sour, hemp, spicy, bitter, fragrant, salty), eight tastes (dry, sour, spicy, fish-flavored, dry stir, smell, pepper hemp oil, red oil) in Sichuan cuisine.
Hunan cuisine has been developed from the areas of Xiang River and Dongting Lake. Its making process is quite meticulous with the characteristics of much oil and tinted color. The materials of the Hunan cuisine are quite various and the dishes specialized in hot and sour with a rich flavor of township. As early as Han Dynasty, Hunan cuisine had formed a very high level.
The Fujian cuisine has the reputation for its delicate choice of materials, knife-skilled dishes, seasonings as well as level of degree of heating. There are several cooking skills in its making process, they are score, cut, slice, etc. For example, the salad dish “萝卜蜇”(radish with jellyfis), slice the jellyfis into 2 to 3 pieces, and then cut them into a threadlike thing, merge with the same thickness of radish and mix them with spices.
China is the heaven of foodies. And foodies can plan tasty China tours.
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