China's food culture has an extremely long history, due to the differences in the natural environment, living habits, humanistic customs and other aspects of each place, in the evolution of time, it has formed its own system of local cuisine. For example, the same cabbage, in different parts of China, there may be tens of thousands of different methods.
Among the many local cuisines, the most famous is China's "Eight Cuisines", which includes the classic cuisines of 8 regions in China, namely Lu cuisine, Sichuan cuisine, Huaiyang cuisine, Cantonese cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Hui cuisine. Among them, only Lu cuisine is pure northern cuisine, and the rest are southern cuisine.
What are the characteristics of these "eight major cuisines"? Do you have a dish from your hometown? Why does northern cuisine only occupy one seat? Today, Lazy Meow will talk to you about the topic of Chinese food, let's take a look.
【The "Eight Major Cuisines", which local cuisines are included?】 】
Lu cuisine is the only spontaneous cuisine in the eight major cuisines, and the remaining 7 are all influence cuisines. It is also a representative of the culinary culture of the Yellow River Basin, and has the reputation of "the first of the eight major cuisines" in the folk. Lu cuisine first originated in the Spring and Autumn Period and the Warring States Period, and Confucius's Confucian school laid a certain foundation for it.
In the Lu cuisine system, there are Jiaodong schools represented by Qingdao and Fushan, Jinan schools represented by Jinan, Dezhou, Tai'an, etc., and Confucius cuisine originating from Confucius banquets. Lu cuisine is mainly salty and fresh, and is good at using soup to freshen up, and many dishes will use Shandong specialty green onions to increase the flavor. In terms of ingredients, the cooking of seafood is also a must.
【Lu cuisine representative dish】Sweet and sour carp, grilled sea cucumber with green onion, nine-turn large intestine, mullet egg soup, a pint of tofu, oil fried double crisp, etc
Sichuan cuisine, which originated in the ancient kingdoms of Ba and Shu, only initially formed an outline after the two Han dynasties and two Jin Dynasties, and gradually became known to the world during the two Song Dynasties. Sichuan cuisine can be divided into Haipai Sichuan cuisine and local Sichuan cuisine. Haipai Sichuan cuisine, as the name suggests, is the Sichuan cuisine that was born in Shanghai, when the Sichuan people opened Sichuan restaurants in Shanghai, which has been inherited to this day. Native Sichuan cuisine includes the three major schools of Rong Pai (Shanghe Gang), Yu Pai (Xiahe Gang), and Yan Gang (Xiaohe Gang).
In Sichuan cuisine, "three spices and three peppers and three ingredients" are used, of which "three spices" refers to onions, ginger and garlic; "three spices" refers to peppers, peppers and peppercorns; "three ingredients" refers to vinegar, Pixian bean paste and mash. The dishes focus on hemp, spicy, aroma and umami, and the oil is heavy and thick, with the reputation of "one dish and one grid, one hundred dishes and one hundred flavors".
【Representative dishes of Sichuan cuisine】Diced kung pao chicken, shredded fish, boiled meat slices, husband and wife lung slices, mapo tofu, back pot meat, spicy chicken, etc
Huaiyang cuisine, which began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, flourished in the Ming and Qing Dynasties, and is also known as the "literati cuisine" in the eight major cuisines. The "Huai" in the name of Huaiyang cuisine refers to the Yangtze River Basin represented by yangzhou; "Yang" refers to the Huai River Basin represented by huai'an, and it can be said that Huaiyang cuisine includes Huai cuisine and Yang cuisine.
Huaiyang cuisine has very high requirements for knife work, reaching the point of cutting into shredded hair, a 2cm thick square stem, can be cut into 30 thin slices. The shape of the dish is also very beautiful, with a strong artistic and cultural atmosphere. Huaiyang cuisine pays attention to highlighting the original taste of the ingredients, and the taste is mainly light and mellow, with a slight sweetness.
【Huaiyang cuisine representative dish】Lion's head, three sets of duck, crystal dishes, squirrel mandarin fish, large boiled dried shreds, etc
Cantonese cuisine originated from the Central Plains region and fully inherits the Central Plains food style of "not boring food, not tired of fine". Cantonese cuisine in the narrow sense refers specifically to Guangzhou cuisine. Cantonese cuisine in a broad range also includes Chaoshan cuisine and Dongjiang cuisine (Hakka cuisine). Cantonese cuisine pays attention to the amount of ingredients refined and fine, many ingredients, beautiful decoration, relatively light taste, focusing on highlighting the original taste and umami taste of ingredients.
【Cantonese cuisine representative dishes】 white cut chicken, roast goose, roast suckling pig, dry fried beef river, pot rice, old fire soup, etc
Zhejiang cuisine, referred to as Zhejiang cuisine, mainly includes Hangzhou cuisine, Ningbo cuisine, Shaoxing cuisine, Wenzhou cuisine these four major genres. In the selection of ingredients, Zhejiang cuisine pays attention to the seasons and seasons, using more fresh ingredients; in cooking, it pays great attention to the change of heat; in terms of taste, it focuses on maintaining the original color and original taste of ingredients; on the presentation, it is elegant and elegant, very beautiful.
Regarding Zhejiang cuisine, the Song Dynasty work "MengliangLu" is described as follows, "Hangzhou customs, where department stores sell food and drink, mostly decorate the car cover; plate food utensils, clean and exquisite, to show off people's eyes and ears." This shows the degree of emphasis on Zhejiang cuisine.
【Representative dishes of Zhejiang cuisine】West Lake vinegar fish, Dongpo meat, Longjing shrimp, honey juice root, Ningbo soup dumplings, etc
Min cuisine originates from Min County, Fuzhou City, Fujian Province, and in the narrow sense, Fujian cuisine refers to Fuzhou cuisine. Later, Fujian cuisine gradually developed into a broad sense of Fujian cuisine represented by the three major genres of Fuzhou cuisine, Minnan cuisine and Fujian Western cuisine, which integrated the flavors of the five places of Eastern Fujian, Southern Fujian, Western Fujian, Northern Fujian and Puxian.
Fujian cuisine pays attention to the color and aroma of dishes, and is especially good at cooking mountain and sea flavors. Fujian cuisine has three major characteristics, one is to make good use of red rotten seasoning; the other is good at making soups, there is a soup with ten changes; the third is good at using sweet and sour flavors. In Fujian cuisine, a variety of soup dishes is a major essence.
【Representative dishes of Fujian cuisine】Buddha jumping off the wall, Fuzhou fish balls, Tai Chi taro puree, chicken soup with sea mussels, lychee meat, shacha noodles, etc
Hunan cuisine, first formed during the Han Dynasty, mainly integrates the flavors of the Xiangjiang River Basin, the Dongting Lake Area and the Xiangxi Mountains. Because of the geographical location and climatic characteristics, people in Hunan like to eat peppers to come and go wet, so Hunan cuisine pays great attention to spicy taste in seasoning. In addition to spicy dishes, waxy dishes are also a major feature of Hunan cuisine, and various waxy ingredients can be mixed into one dish.
【Hunan cuisine representative dish】Minced pepper fish head, chili fried meat, bacon steamed, Yongzhou blood duck, Xiangxi grandmother dish, etc
Huizhou cuisine, which originated in the Huizhou region during the Southern Song Dynasty, gradually formed a general term for Huizhou cuisine represented by Anhui southern cuisine, Anhui river cuisine, Hefei cuisine, Huainan cuisine and northern Anhui cuisine under the integration of historical evolution and culture. In Hui cuisine, cooking techniques such as stewing, burning and steaming are often used, and less often explosive and stir-frying techniques are used, heavy oil, heavy color, heavy knife work and fire. The most emblematic of the characteristics of Hui cuisine is the sliding, braised, stewed and raw smoked methods.
【Representative dishes of Hui cuisine】Bagongshan tofu, Huizhou steamed chicken, Hu's Yipin pot, Li Hongzhang smorgasbord, fried shrimp shredded, etc
【Among the eight major cuisines, why is there only one northern cuisine?】 】
Through the above introduction, I don't know if you have found that the eight major cuisines involved in the eight places, Shandong, Sichuan, Jiangsu, Guangdong, Zhejiang, Fujian, Hunan, Anhui, only Shandong's Lu cuisine, is a solid northern cuisine, and the other 7 belong to the southern cuisine.
The reason for this, I think, is inseparable from the following 3 factors:
1, related to the historical background: after the Southern Song Dynasty, large cities are mainly concentrated in the south and along the Yangtze River, economic development will drive the development of the catering industry, naturally also promote the development of local cuisine at that time;
2, related to geographical factors: compared with the northern region, the southern products are more abundant, especially in the types of mountains and seafood and vegetables and fruits, a wider range of choices can be chosen, so the development of diet has certain geographical advantages;
3, the difference in the exquisiteness of dishes: compared with the southern cuisine, the northern cuisine is relatively large, simple and mellow, but it does not pay so much attention to the fineness of the cooking process, the aesthetics of the dish and the cultural meaning of the dish name, so it may be weaker in circulation.
【Lazy Meow Experience】
It is said that the people take food as the sky, our country has always paid attention to food culture, about the "eight major cuisines", there have been many controversies among the people. If you put aside other factors, just from the perspective of your own preferences, do you think that the "eight major cuisines" in your heart should be the dishes of which 8 places? Feel free to express your opinions in the comments section.
Talk about food in the vernacular, I am lazy meow, a friend who likes food, you can casually click a concern Oh ~ ~