In The past 5,000 years, from one era to another, there are now 56 ethnic groups, divided into: Han, Zhuang, Hui, Manchu, Uyghur, Miao, Yi, Tujia, Tibetan, Mongolian, Dong, Buyi, Yao, Bai, Korean, Hani, Li, Kazakh, Dai, She, Lisu, Dongxiang, Mulao, Lahu, Wa, Shui, Naxi, Qiang, Turk, Mulao, Xibe, Kirgiz, Jingpo, Daur, Sala, Brown, Maonan, Tajik, Pumi, Achang, Nu, Evenk, Jing, Kino, Deang, Baoan, Russian, Yugur, Uzbek, Monba, Orunchun, Dulong, Hezhe, Gaoshan, Lhoba, Tatar.
The editor brings together 56 ethnic cuisines to introduce
Let's take a deeper look at the food culture of the Han people, the staple food of the Han people is mainly rice and wheat, supplemented by vegetables, meat and soy products, tea and wine are the traditional drinks of the Han people. So, what are the traditional Han food cultures? The following Xiaobian sorted out some relevant information.
The eight major Chinese cuisines of Han traditional food culture
[Lu cuisine] is also called Shandong cuisine. It has a long history and a wide range of influences. It is an important part of China's food culture and has become the first of the eight major cuisines in China, with its salty and crisp taste, unique flavor, and exquisite production at home and abroad. Good at flavoring with green onions, such as roast duck, roast suckling pig, pot roast, fried fat lid, sweet and sour carp, etc.
【Zhejiang cuisine】 Hangzhou cuisine is finely made, there are many changes, mainly fried, stir-fried, braised, fried, Ningbo cuisine fresh and salty, steaming, roasting, stewing as the specialty, pay attention to tender and soft, pay attention to maintain the original taste; Shaoxing cuisine is good at cooking river fresh, the entrance is crisp and sticky, the soup is umami, rich in local flavor, such as Dongpo meat.
【Hunan cuisine】 is famous for its rich variety, distinct taste and local characteristics, famous teachers, and its own lineage. Such as "hair silk hundred pages" as thin as silver hair, "comb hundred pages" shaped like comb teeth, "slip beef tenderloin" slice with tissue paper, and more innovative dishes "chrysanthemum squid" "goldfish play lotus", the knife method is strange and realistic, ingenious.
【Hui cuisine】Anhui southern cuisine is famous for cooking mountain and sea flavors, and is good at stewing, burning, and paying attention to fire. The oil is heavy and simple and affordable. Good at maintaining the original taste, many dishes are made of charcoal and stewed over low heat for a long time. Representative dishes include 'braised head and tail charms away from the set of roast chicken', 'milk fat king fish', 'grape fish' and so on.
【Sichuan cuisine】Sichuan cuisine is one of the eight major cuisines in China, mainly composed of Chongqing, Chengdu and local flavor dishes in northern Sichuan and southern Sichuan, and the cooking methods are fried, fried, fried, boiled, pot stickers and other nearly 40 kinds of more than 3,000 kinds. Sichuan cuisine has many flavor types and ranks first among major cuisines.
【Su cuisine】Jiangsu cuisine is mainly fresh water, fine knife work, pay attention to the heat, good at candles, smoke, extinguishing, glutinous, the pursuit of the original taste, fresh and harmonious, salty and sweet and mellow. Representative dishes braised large fish heads, steamed anchovies, wild duck rice, stewed crab powder lion's head, double skin knife fish and so on.
【Cantonese cuisine】That is, Guangdong local cuisine, mainly composed of Guangzhou, Chaozhou, Dongjiang three flavors, represented by Guangzhou flavor. Famous dishes include: roast suckling pig, white-seared shrimp, dragon and tiger bucket, taiye chicken, taro button meat, colorful fried snake shreds, chrysanthemum dragon tiger phoenix snake soup, etc. are all famous dishes in Guangzhou with local flavor.
【Fujian cuisine】 is one of the eight major cuisines in China, which has gradually formed after the mixing and exchange of Han culture in the Central Plains and the local ancient Yue culture. Fujian cuisine is a combination of local cuisine with different flavors from Fuzhou, Southern Fujian and Western Fujian. It is characterized by refreshing, tender, light and elegant, and is sweet and sour. Dishes such as 'mushroom soup broad belly', 'meat rice fish lips', 'chicken silk bird's nest' and other dishes have a strong local color.
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