The "Eight Cuisines" is the culmination of China's food culture and has distinct local flavor characteristics. Due to the difference in climate, customs, ingredients, cooking methods, etc., the characteristics of the eight major cuisines are very distinct, each has its own charm, and the characteristics of the dishes have their own advantages. So, do you know what are the gastronomic allusions of the colorful eight major Chinese cuisines?
(The following rankings are in no particular order)
Lu cuisine
Grilled sea cucumber with green onion
After the Song Dynasty, Lu cuisine became the representative of "northern food". In the Ming and Qing dynasties, Lu cuisine has become the main body of the imperial court, which has a greater influence on the northeast of Beijing and Tianjin, and now Lu cuisine is evolved from the local cuisine of Jinan and Jiaodong. It is characterized by fragrant, tender, pure and famous taste, paying great attention to the preparation of clear soup and milk soup, clear soup color is clear and fresh, milk soup color is white and mellow.
Sweet and sour tenderloin
The taste is salty and fresh. Pay attention to the excellent texture of raw materials, use salt to freshen, soup to strengthen freshness, seasoning to emphasize salty and fresh pure, highlight the original taste. Salty and fresh is mainly exquisite, proficient in making soups, good at cooking seafood. There are more soups in Lu cuisine, which are more nourishing, and the representative dishes include six hi balls, sweet and sour carp and so on.
Nine turns of the large intestine
Jinan cuisine is good at frying, burning, frying and stir-frying, and its famous varieties include "sweet and sour Yellow River carp", "nine-turn large intestine", "soup burst double crisp", "roasted conch", "roasted oyster locust", "grilled prawns", "clear soup bird's nest" and so on. Jiaodong cuisine is famous for cooking a variety of seafood, the taste is mainly fresh, the emphasis is light, and its famous varieties are "dry steamed jiaji fish", "oil burst conch" and so on. After the founding of the People's Republic of China, the varieties of innovative famous dishes include "grilled abalone with raw shell", "walnut meat in milk soup", "white juiced fish", "hemp powder elbow" and so on.
Clear soup bird's nest
Sichuan cuisine
Duck blood and hair belly bloody
In the late Qin and early Han dynasties, it began to take shape. During the Tang and Song dynasties, it developed rapidly, the Ming and Qing dynasties were already famous, and now Sichuan restaurants are all over the world. Authentic Sichuan cuisine is represented by dishes from Chengdu and Chongqing, Sichuan. Pay attention to the selection of materials, pay attention to specifications, distinguish the main and secondary of color side dishes, and coordinate bright colors.
Sliced meat with boiled water
It is characterized by sour, sweet, hemp, spicy, heavy oil, strong taste, pay attention to seasoning, inseparable from three peppers (that is, pepper, pepper, pepper) and fresh ginger, spicy, sour, numb popular population, for other local cuisines are rare, the formation of Sichuan cuisine unique flavor, enjoy "one dish and one taste, hundreds of vegetables and tastes" reputation. Cooking methods are good at roasting, roasting, drying and steaming.
Kung Pao Chicken Cubes
Sichuan cuisine is characterized by spicy flavor, heavy taste, heavy oil, pay more attention to the amount of dishes, in the cooking process with more peppers, smoked wax to prepare the taste. The dishes are diverse, the taste is fresh and mellow, and the spicy flavoring (fish, spicy, spicy, tangerine peel, pepper, strange taste, sour and spicy flavors). Representative dishes include pot meat, mapo tofu and so on.
Back to the pot of meat
Sichuan cuisine is good at comprehensive flavor, the juice is stronger, on the basis of salty, sweet, hemp, spicy, sour five flavors, plus a variety of spices, cooperate with each other, form a variety of compound flavors, such as home-style, salty umami, fish flavor, lychee flavor strange taste and other twenty-three. The varieties of representative dishes include "large boiled dried silk", "yellow stewed eel", "strange chicken nuggets", "mapo tofu" and so on.
Mapo tofu
Cantonese
Roast suckling pig in an open oven
In the Western Han Dynasty, there were records of Cantonese cuisine, the Southern Song Dynasty was influenced by the imperial chef to Yangcheng, the Rapid Development of the Ming and Qing Dynasties in the 20th Century with foreign trade, absorbing some of the specialties of Western food, Cantonese cuisine was also promoted to the world, only in New York, the United States There are thousands of Cantonese restaurants.
Guangdong Wenchang chicken
Cantonese cuisine is represented by the cuisine of Guangzhou, Chaozhou and Dongjiang. The raw materials of the dish are wider, the flowers are diverse, the form is novel, good at changing, paying attention to freshness, tenderness, coolness and smoothness, and generally strive to be light in summer and autumn, and the winter and spring are more concentrated and mellow. Seasoning has the so-called five tastes (fragrant, pine, smelly, fat, thick), six flavors (sour, sweet, bitter, salty, spicy, fresh) difference.
Hanging stove roast goose
The taste is mainly fresh and fragrant. There are more ingredients in Cantonese cuisine, so the dishes cooked are also changeable in taste, colorful, different in form, and ever-changing. The selection of materials is fine, light but not light, good at small stir-frying, requiring the mastery of the heat and oil temperature is just right. It is also compatible with many Western cuisine methods, paying attention to the momentum and grade of dishes. The more representative dishes are white cut chicken and pineapple grunt meat.
Pineapple grunting meat
Its cooking is good at frying, frying, braising, stewing, sautéing, etc., and the dishes are colorful, smooth and not greasy. It is especially famous for cooking wild animals such as snakes, tanuki, cats, dogs, monkeys, rats, etc., and the famous dishes are "Three Snakes Dragon Tiger Phoenix Festival", "Five Snake Soup", "Salt and Fire Bureau Chicken", "Oyster Sauce Beef", "Roast Suckling Pig", "Dried Fried Prawns" and "Winter Melon Cup".
Five snake soup
Fujian cuisine
Buddha jumped off the wall
It originated in Minhou County, Fujian Province. It is represented by the cuisine of Fuzhou, Quanzhou, Xiamen and other places. It is characterized by beautiful color tones and fresh taste. The cooking method is good at stir-frying, slipping, frying, and simmering, especially "bad" is the most distinctive. Because Fujian is located on the southeast coast, it is rich in a variety of seafood, such as moray eel, clams, squid, yellow fish, sea cucumbers, etc., so most of the seafood is used as raw materials to cook a variety of dishes, with unique flavor. Famous dishes include "Buddha Jumping Off the Wall", "Drunken Rotten Chicken", "Sour and Spicy Rotten Squid", "Grilled Slice Rotten Chicken", "Taiji Shrimp", "Steamed Afterburner", "Lychee Meat" and so on.
Spicy and sour squid
Fujian cuisine is characterized by cumbersome cooking steps, fresh taste and beautiful appearance. The taste is mainly fresh and fragrant. Especially known for its "fragrant" and "taste", its fresh, mellow, meaty and non-greasy style. Three characteristics, one is longer than the red rotten seasoning, two longer than the soup, and the third is longer than the use of sweet and sour. The most representative dishes of Fujian cuisine are Buddha jumping off the wall, Taiji shrimp and so on.
Lychee meat
Su dish
Suzhou squirrel cinnamon fish
It began in the Southern and Northern Dynasties period, and after the Tang and Song Dynasties, it competed with Zhejiang cuisine to repair xiuxiu and became one of the two pillars of "southern food". Jiangsu cuisine is represented by four major dishes of Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by thick and light, fresh and crispy, the original soup is thick but not greasy, the taste is peaceful, and the salty is sweet. His cooking skills are known for stewing, stewing, roasting, simmering and stir-frying.
The hall is full of gold and jade
When cooking, the ingredients are rigorous, pay attention to color matching, pay attention to shape, and the four seasons are different. The taste is light, the materials are rigorous, the color matching is paid attention to, and the shape is exquisite. The dishes are fresh, fragrant, crisp and rotten, the soup is thick but not greasy, and the salty will bring a little sweetness. In the process of cooking, it is mainly stewed, burned, simmered, stuffy and stir-fried. Among them, Huaiyang cuisine pays attention to the selection of ingredients and knife work, and is good at making soups; Southern Jiangsu cuisine has a sweet taste, pays attention to the production of soy sauce, and makes good use of fragrant lees and rice wine to taste. Representative dishes include squirrel cinnamon fish, jinyu mantang and so on.
Duck wrapped shark fin
Suzhou cuisine has a sweet taste and harmonious color scheme; Yangzhou cuisine is light and delicious, the main ingredients are prominent, the knife work is fine, and the mellow flavor is mellow; the taste and alcohol of Nanjing and Zhenjiang cuisine are exquisite and delicate, especially the duck dishes are famous. Famous dishes include "clear soup fire party", "duck wrapped shark fin", "squirrel cinnamon fish", "watermelon chicken", "saltwater duck" and so on.
Watermelon chicken
Zhejiang cuisine
Raw popping tablets
It is represented by the cuisine of Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. It is characterized by clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp, and is a famous scenic tourist resort, the lakes and mountains are beautiful, the mountains and waters are colorful, light and pleasant, so its dishes are like a scenery, many famous dishes, from the folk, fine production, more changes.
Longjing shrimp
Zhejiang cuisine is characterized by more exquisite selection of raw materials, the cooking process is more cumbersome and delicate, and more attention is paid to the taste of the food itself in terms of taste. The taste is light and predominant. The dishes are small and exquisite, the dishes are delicious and tender, crisp and soft and refreshing. Among them, the northern taste is sweet, the western taste is spicy, and the southeast taste is salty. Representative dishes include West Lake vinegar fish, Dongpo meat and so on.
Dongpo meat
The cooking technique is good at stir-frying, frying, braising, slipping, steaming, and roasting. Famous dishes include "West Lake Vinegar Fish", "Raw Fried Rice Slices", "Dongpo Meat", "Longjing Shrimp", "Dry Fried Bell", "Chicken Chicken", "Clear Soup Fish Balls", "Dried Vegetable Stewed Meat", "Yellow Fish in Large Soup", "Fried Cuttlefish Roll", "Splendid Fish Shreds" and so on.
Splendid fish shreds
Hunan
Money fish
It is developed by the cuisine of the Xiangjiang River Basin, Dongting Lake District and Xiangxi Mountainous Area. It is characterized by a wide range of ingredients, heavy oil color, mostly peppers, smoked wax as raw materials, the taste pays attention to fresh, sour and spicy, soft and tender. The cooking method is good at waxing, smoking, simmering, steaming, stewing, frying and stir-frying. Its famous dishes include "Wax Flavor Steaming", "Dong'an Zi Chicken", "Spicy Zi Chicken", "Red Simmered Shark Fin", "Soup Bubble Belly", "Rock Sugar Xianglian", "Money Fish" and so on.
Dongan chicken
Hunan cuisine is characterized by heavy oil color, heavy taste, and sour and spicy. Pay attention to the combination of raw materials, taste and mutual penetration. The simmering kung fu of Hunan cuisine is even better, almost to the point of pure fire. Simmering, in terms of color changes, can be divided into red simmering, white simmering, in terms of seasoning, there are clear soup simmering, thick soup simmering and milk soup simmering. Representative dishes are steamed pork flavor, red simmered shark fin soup and so on.
Steamed with wax flavor
Emblem dish
Ham stewed turtle
It is composed of local cuisines along the river, along Huai, and Huizhou. It is characterized by simple selection of materials, pay attention to fire, heavy oil and heavy color, mellow taste, and maintain the original taste. The characteristics of Hui cuisine are more exquisite about the heat, more oil and heavy color, and attach importance to the original taste of food.
The taste is mainly spicy. Its unique features are concentrated in kung fu dishes that are good at burning, stewing, smoking and steaming, and different dishes use different fire control techniques to form a crisp, tender, fragrant and fresh unique flavor. We can often hear the "taste of mountains and treasures of the sea", and the general cooking method is to use the cooking method of Hui cuisine.
Braised civets
Hui cuisine is famous for cooking mountain wild seafood, as early as the Southern Song Dynasty, "sand horseshoe turtle, snow in the oxtail fox", is the famous dish at that time. Its cooking method is good at burning, stewing and stewing. Famous dishes include "Fu Li Ji Roast Chicken", "Ham Stewed Turtle", "Pickled Fresh Cinnamon Fish", "Ham Stewed Whip Shoots", "Snow Winter Roasted Pheasant", "Braised Civet", "Milk Fat King Fish", "Maofeng Smoked Anchovy" and so on.