Eight Distinct Regional Cuisine
Chinese dishes have many schools in cooking. Of them, the most influential and representative and acknowleged by the society are the culinary schools of Lu, Chuan, Yue, Min, Su, Zhe, Xiang and Hui, namely, what people often says "the eight culinary schools" of China.
The formation of a culinary school is inseparable with its long history and original cooking characteristics.? It is also under the influences such as natural geography, climatic conditions, resources, specialties and dieting habits of this area. Someone decribes "the eight culinary schools" with personalized devices: the cuisines of Jiangsu and Zhejiang are compared to delicate and pretty beauties of the Yangtze River Delta; those of Shandong and Anhui are compared to clumsy and simple sturdy man of the north; those of Guangdong and Fujian are compared to dissolute and elegant childes; those of Sichuan and Hunan are like the personage with abundant and substantial connotations and varied accomplishment.
The cooking techniques of Chinese "eight culinary schools" have their own charm and the characteristics of dishes also have their own strong points.
