Chinese cuisine has many genres in cooking. Among them, the most influential and representative are also recognized by society: Lu, Sichuan, Guangdong, Fujian, Suzhou, Zhejiang, Xiang, Hui and other cuisines, that is, the "eight major cuisines" of China, which are often called China's "eight major cuisines".
The formation of a cuisine and its long history are inseparable from unique culinary characteristics. At the same time, it is also affected by the natural geography, climatic conditions, resource specialties, and eating habits of the region. Some people describe the "eight major cuisines" in an anthropomorphic way as follows: Suzhou and Zhejiang cuisines are like beautiful And beautiful Jiangnan beauties; Lu and Anhui cuisines are like ancient and simple northern Jianhan; Cantonese and Fujian cuisines are like elegant princes; Sichuan and Hunan cuisines are like celebrities with rich connotations and talents.
The cooking techniques of China's "Eight Cuisines" have their own charm, and the characteristics of their dishes are also different.
Cantonese cuisine
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. 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. 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 "Coconut Cup Sea Emperor", "Pansy Lobster", "Lychee Shrimp Ball", "Randu Duck Breast", "Golden Dragon Roast Suckling Pig", "Jinghua Yushu Chicken" and "Sweet and Sour Gollum Meat".
Genres: There are three genres of Guangzhou, Chaozhou and Dongjiang, represented by Guangzhou cuisine.
Features: Cooking method highlights frying, frying, braising, stewing, etc., the taste characteristics are refreshing, light, crisp and fresh.
Famous dishes: Three Snakes Dragon Tiger Phoenix Assembly, Roast suckling pig, salt baked chicken, winter melon cup, ancient meat
Zhejiang cuisine
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. The cooking technique is good at stir-frying, frying, braising, slipping, steaming, and roasting. The famous dishes include "West Lake Vinegar Fish", "Fenghua Taro", "Honey Sauce Fire Party", "Dongpo Meat", "Ning-style Eel Silk", "Three Silk Knocked Fish", "Three Silk Mixed Clams", etc.
Genre: Composed of local dishes such as Hangzhou, Ningbo, and Shaoxing, the most prestigious is Hangzhou cuisine
Features: tender and soft, mellow and sticky, refreshing and not greasy
Famous dishes: Longjing shrimp, West Lake vinegar fish, called flower chicken
Shandong cuisine
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. 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.
Genre: Composed of two parts of the local flavors of Jinan and Jiaodong
Features: Strong flavor, onion and garlic, especially for cooking seafood, soup dishes and various animal offal.
Famous dishes: fried daha, braised conch, sugar crispy carp
Jiangsu cuisine
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. When cooking, the ingredients are rigorous, pay attention to color matching, pay attention to shape, and the four seasons are different. 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 "the world's first dish", "pop-eyed fish flower", "cuizhu fish flower", "sand pot tofu", "three-silk swallow dish", "crab powder lion's head", "family rich" and so on.
Genre: Developed from yangzhou, Suzhou, Nanjing local cuisine.
Features: Cooking skills are known for stewing, simmering, simmering; pay attention to the soup, maintain the original juice.
Famous dishes: dried shredded chicken soup, crab powder stew, lion's head, crystal hoof, duck bun fish
Hunan cuisine
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 "Steamed Pork Flavor", "Dong'an Zi Chicken", "Red Pepper Stuffed Meat", "Braised Cold Mushroom", "Sunflower Shrimp Cake", "Rock Sugar Xianglian", "Sour and Spicy Pen Holder Squid" and so on.
Genre: Hunan area
Features: Pay attention to spicy, spicy, sour, spicy, burnt, fragrant, especially sour and spicy.
Famous dishes: red simmered shark fin, rock sugar Xianglian
Sichuan cuisine
In the late Qin and early Han dynasties, it began to take shape. During the Tang and Song dynasties, 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. 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. 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 are "boiled beef", "turquoise shrimp", "flower tofu", "dried steamed yellow fish", "fish fragrant meat shredded", "boiled water cabbage", "fish fragrant eggplant" and so on.
Genres: There are two genres: Chengdu and Chongqing.
Features: Known for its many flavors, wide taste, thick taste and strong taste.
Famous dishes: diced chicken with fried palace, bear paw, shredded fish and meat, dried roast shark fin
Fujian cuisine
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 "drunken mussel meat", "flower roll squid", "chrysanthemum perch", "raw stir-fried sea mussels", "whole chicken with fragrant sauce", "light rotten snail slices", "dragon body anchovy shrimp" and so on.
Genre: Developed from Fuzhou, Quanzhou, Xiamen and other places, and represented by Fuzhou cuisine.
Features: seafood as the main raw material, pay attention to sweet, sour and salty, delicious and fresh color.
Famous dishes: snowflake chicken, Jin Shoufu, roasted sliced rotten chicken, orange juice jagi fish, Tai Chi shrimp
Anhui cuisine
It is represented by local cuisine in the three regions of Yanjiang, Huaihuai 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. 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 "grape fish", "honey sauce red taro", "assorted meat cubes", "Bagongshan tofu", "Li Hongzhang chowder", "Nestle anchovy shrimp", "cherry orange clam film" and so on.
Genre: Composed of local flavors of southern Anhui, yanjiang and yanhuai. Southern Anhui cuisine is the main representative.
Features: ham with flavor, rock sugar fresh, good at stewing, pay attention to fire.
I hope you can learn more about food, or you can make your own food~