Eight Cuisine refers to the eight major culinary traditions in China, known as the "Eight Great Cuisines." They are:
• Shandong Cuisine: Originating from Shandong province, it emphasizes freshness of ingredients. Its cooking techniques include quick frying, roasting, and boiling. Dishes are often known for their rich, savory flavors, with signature items like sweet and sour carp.
• Sichuan Cuisine: Hailing from Sichuan, it is famous for its bold and numbing flavors, largely due to the use of Sichuan peppercorns and chili peppers. Popular dishes include mapo tofu and kung pao chicken.
• Guangdong Cuisine (Cantonese Cuisine): From Guangdong, it focuses on the natural flavors of ingredients. Cooking methods are diverse, such as steaming, stir-frying, and slow-cooking. Dim sum, roast goose, and white-cut chicken are beloved Cantonese staples.
• Fujian Cuisine: Based in Fujian, it has an emphasis on umami, often using seafood, soups, and pickled products. Dishes like Buddha Jumps Over the Wall, a complex and luxurious soup, showcase its finesse.
• Jiangsu Cuisine: Coming from Jiangsu, it combines strict ingredient selection with delicate cooking. The cuisine is split into southern and northern styles, with dishes like Yangzhou fried rice being well-known across China.
• Zhejiang Cuisine: From Zhejiang, it features fresh, tender ingredients and meticulous cooking processes. Dongpo pork, named after the famous Song Dynasty poet Su Dongpo, is one of its iconic dishes.
• Hunan Cuisine: Native to Hunan, it shares some spiciness with Sichuan cuisine but has its own unique, fiery flavor profile. Steamed fish head with chopped chili is a popular Hunan dish.
• Anhui Cuisine: Originating in Anhui, it makes good use of local mountain produce and wild game. Its dishes tend to have a more rustic, earthy flavor, with stewed soft-shelled turtle being a notable offering.
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