Cuisine, also known as "gang cuisine", refers to the selection of ingredients, cutting, cooking and other techniques, after a long period of evolution and self-contained system, with distinct local flavor characteristics, and is recognized by the society as a Chinese cuisine genre. China's cuisine refers to a set of self-contained cooking techniques and flavors formed through a long history due to different climates, geography, history, products and food customs in a certain region, and is recognized by all parts of the country. There are many genres of cuisine in cooking. The four major cuisines of Lu, Sichuan, Suzhou and Guangdong have an early history of formation, and later, local cuisines such as Zhejiang, Fujian, Hunan and Hui have gradually become famous, thus forming China's "eight major cuisines".
Chinese dining culture has a long history, and there are many genres of cuisine in cooking. Lu, Sichuan, Suzhou, Guangdong four major cuisines formed a history earlier, later, Zhejiang, Fujian, Hunan, Hui and other local cuisines gradually became famous, so the formation of China's "eight major cuisines", namely Su cuisine, Fujian cuisine, Sichuan cuisine, Lu cuisine, Cantonese cuisine, Hunan cuisine, Zhejiang cuisine, Hui cuisine.
Chinese invented
Stir-frying (stir-frying, simmering), roasting (simmering, simmering, simmering, brine), frying (simmering, sticking), frying (cooking), boiling (氽, stewing, boiling), steaming, roasting (pickling, smoking, air-drying), cold mixing, drizzling and other cooking methods, and learned from other ethnic groups, such as grilling and shabu-shabu, used to make various dishes. After passing on the inheritance of generations of famous chefs, it has formed a unique cuisine: in addition to the influential Lu cuisine (Shandong), Sichuan cuisine (Sichuan), Su cuisine (Jiangsu), Cantonese cuisine (Guangdong), Zhejiang cuisine (Zhejiang), Fujian cuisine (Fujian), Hunan cuisine (Hunan), Hui cuisine (Anhui) eight major cuisines, there are also Northeast cuisine (Northeast), Gan cuisine (Jiangxi), Beijing cuisine (Beijing), Ji cuisine (Hebei), E cuisine (Hubei), Benbang cuisine (Shanghai), Hakka cuisine, halal cuisine and other local specialties, representing the local color, aroma, taste, A combination of traditional culinary skills.
>>>> culinary history
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Sweet in the north and salty in the south
As early as the Song Dynasty, there were already differences in the diet of various parts of China. Volume 24 of the Mengxi Pen Talk records: "The southerners of the Great Bottom are salty, and the northerners are sweet. Fish and crabs with molasses, cover convenient for the northern custom also. "At that time, there were two main tastes in China, northerners liked to eat sweet, and southerners liked to eat salty. At that time, China did not eat "spicy" because chili peppers had not yet been introduced to China. By the time of the Southern Song Dynasty, northerners emigrated to the south in large numbers, so the sweet taste gradually spread to the south.
Ming Jing Su Guang San
During the Southern Song Dynasty, northerners moved south in large numbers. Gradually, the food culture of the North influenced the South. In the southern region formed their own factions. By the end of the Ming Dynasty, Chinese cuisine was divided into Beijing, Su and Cantonese. Beijing-style is salty, Su-style and Cantonese-style are sweet.
The four major cuisines of the Qing Dynasty
In the Qing Dynasty, according to the "Qing Barnyard Banknotes" compiled by Xu Ke of Hangzhou, "each of the dishes has its own characteristics, such as Jingshi, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou, Huai'an."
In the middle of the Qing Dynasty, Sichuan cuisine had already been formed, and by the end of the Qing Dynasty, it had become one of the four major cuisines. Lu cuisine also belongs to the Beijing cuisine, because the influence of Lu cuisine is greater than that of Beijing cuisine, so Lu cuisine is often used to represent Beijing cuisine. Most of the Su cuisine is in the Huaiyang area, so the Su cuisine is also called Huaiyang cuisine. Cantonese cuisine is mostly in Guangdong.
As a result, the four major cuisines of Beijing (Lu), Su (Huaiyang), Guangdong (Cantonese) and Sichuan were formed.
Eight major cuisines of the Republic of China
At the beginning of the Republic of China, the culture of various parts of China has developed considerably. Su cuisine is divided into Su cuisine, Zhejiang cuisine and Hui cuisine. Cantonese cuisine is divided into Cantonese cuisine and Fujian cuisine, and Sichuan cuisine is divided into Sichuan cuisine and Hunan cuisine. Because the four major cuisines of Sichuan, Lu, Suzhou and Guangdong have an early history of formation, later, local cuisines such as Zhejiang, Fujian, Hunan and Hui have gradually become famous, forming China's "eight major cuisines". Later, the most influential and representative cuisines that were also recognized by society were: Sichuan, Guangdong, Suzhou, Fujian, Zhejiang, Xiang, Hui, Lu 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" as:
Su, Zhejiang and Hui cuisine are like beautiful Jiangnan beauties; Lu cuisine is like the emperor of the north who comes to the world; Cantonese and Fujian cuisine are like gentle and elegant princes; Sichuan and Hunan cuisine are like rich and rich in connotation and full of talents.
Eight major cuisines: Sichuan cuisine, Lu cuisine, Cantonese cuisine, Fujian cuisine, Su cuisine, Zhejiang cuisine, Hunan cuisine, Hui cuisine.
Sichuan cuisine
Sichuan cuisine. It is divided into the Shanghe Gang centered on Leshan in Chengdu, western Sichuan, the Xiahe Gang centered on Chongqing in eastern Sichuan, and the Xiaohe Gang with Zigong in southern Sichuan as the core. The flavor of Sichuan cuisine is relatively uniform. It is mainly popular in the southwest and Hubei regions, and there are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine.
Sichuan cuisine includes characteristics of local cuisines such as Chongqing, Chengdu and Leshan, Neijiang, and Zigong. The main feature is the variety of flavor types. Chili pepper, pepper, peppercorns, bean paste, etc. are the main condiments, different proportions, into spicy, sour and spicy, pepper and hemp, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish aroma, strange taste and other flavor types, all thick and mellow, with "one dish and one grid", "hundreds of dishes and hundreds of flavors" special flavor, all kinds of dishes are popular among the population.
In terms of cooking methods, Sichuan cuisine has as many as 38 kinds of cooking methods, such as stir-frying, frying, dry burning, frying, smoking, stewing, stewing, sticking, and frying. In terms of taste, it pays special attention to color, aroma, taste, shape, and the length of both north and south, and is known for its many, wide and thick tastes. Historically, there have been "seven tastes" (sweet, sour, hemp, spicy, bitter, fragrant, salty), eight seeds (dry roast, sour, spicy, fish aroma, dry sautéing, strange taste, pepper hemp, red oil).
Lu cuisine
That is, Shandong cuisine, which is composed of three flavors: Qilu, Jiaoliao and Kongfu. It is the largest cuisine of the court. With the flavor of Confucius as the faucet. Shandong cuisine has an important influence on the production of other cuisines, so some people believe that Lu cuisine is the first of the eight major cuisines.
The formation and development of Lu cuisine is related to the cultural history, geographical environment, economic conditions and customs of the Shandong region. Shandong is one of the birthplaces of ancient Chinese culture. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is crisscrossed by mountains and rivers, crisscrossed with rivers and lakes, fertile and wild, rich in products and developed culture. Its grain output ranks third in the country; it has a wide variety of vegetables and excellent quality, and is known as one of the "three major vegetable gardens in the world". Such as Jiaozhou Cabbage, Zhangqiu green onion, Cangshan garlic, Laiwu ginger are well-known at home and abroad.
Cantonese
That is, Cantonese cuisine, composed of Cantonese, Hakka, Chaoshan three flavors, there are Cantonese restaurants in most parts of China. It has a great influence at home and abroad. Therefore, there are also many people, especially Cantonese people, who believe that Cantonese cuisine is the first of the eight major cuisines. Not only Hong Kong, Macau, but also Chinese restaurants around the world, most of them are mainly Cantonese cuisine. Cantonese cuisine is the second largest folk cuisine in China, second only to Sichuan cuisine. Abroad is the representative cuisine of China. Cantonese cuisine is represented by Cantonese cuisine.
Fujian cuisine
Fujian cuisine is a cuisine mainly formed by the local flavors of eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. It is represented by the flavors of Eastern Fujian and Southern Fujian. Minnan cuisine has a fresh and refreshing characteristics, paying attention to the seasoning is longer than using chili sauce, sand vegetable sauce, mustard sauce and other spices. Representatives of Minnan cuisine are seafood, medicinal food and Nanputuo vegetarian cuisine. The biggest feature of Minnan medicinal food is the use of seafood to make medicinal food, using the local special natural conditions and cooking excellent, fragrant, flavorful and complete food supplements according to seasonal changes. Nanputuo vegetarian dish comes from the millennium famous brake - Nanputuo Temple, it is a typical traditional temple vegetarian food, with rice noodles, soy products, vegetables, mushrooms, fungus, etc. as the main ingredient, there are more than 40 kinds of famous dishes, each dish is either named after the color, such as "colorful flower welcome", or named after the main ingredient, such as "double mushroom competition", or named after the form, such as "Half Moon Shenjiang". Minnan cuisine also contains local flavor snacks, whether it is seafood sea oyster fried, fish balls, green onion snails, soup blood clams, etc., or meat roast meat palm, crisp pigeon, beef brisket, fried five spices, etc., or dim sum shallots, leek boxes, pancakes, noodle paste, etc. are mouth-watering, want to eat a large piece.
Su dish
That is, Jiangsu cuisine. Jiangsu cuisine is generally called "Su cuisine" in culinary science, while in general restaurants, it is often called "Huaiyang cuisine". Composed of Xuhai, Huaiyang, Nanjing and Southern Jiangsu, it is the second largest cuisine in the imperial court. Today's state banquet is still dominated by Huaiyang cuisine.
Jiangsu cuisine is divided from the original Jiangsu and Zhejiang cuisines. The original Jiangsu and Zhejiang cuisine can be divided into Huaiyang flavor, Nanjing flavor, Southern Jiangsu flavor, Zhejiang flavor and Huizhou flavor. Later, Zhejiang cuisine and Hui cuisine were one of the eight major cuisines with their exquisite selection of materials, fine knife work, moderate saltiness and sweetness, exquisite shape, and distinctive characteristics. The Xuhai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and southern Jiangsu cuisine of the former Jiangsu and Zhejiang cuisines constitute Huaiyang cuisine. It is represented by Huaiyang and Southern Jiangsu flavors.
Zhejiang cuisine
That is, Zhejiang cuisine, represented by Hangzhou cuisine. The flavor of Zhejiang cuisine is relatively uniform. It is mainly prevalent in zhejiang. It is closer to the southern Jiangsu flavor in Jiangsu cuisine, the southern Anhui cuisine in Anhui cuisine, and the flavor along the river.
Zhejiang cuisine has a long history, and its flavors include the characteristics of dishes in Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. Hangzhou cuisine attaches importance to the freshness, liveness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, pay attention to knife work, taste fresh, and highlight the original taste. Ningbo cuisine is salty and fresh, known for its cooking of seafood, paying attention to freshness and softness, emphasizing the original taste and emphasizing the taste. Shaoxing cuisine specializes in cooking river fresh poultry, and the dishes emphasize the fragrant and sticky entrance, the soup is thick and heavy, and it is rich in rural flavor. Wenzhou cuisine is also known as "Ou cuisine", Ou cuisine is based on seafood people's food, the taste is fresh, light and not thin, cooking pays attention to "two light and one heavy", that is, light oil, light mustard, heavy knife work. Zhejiang cuisine has the characteristics of bright colors, smooth and tender taste, crisp and soft, and the dishes are small and exquisite, clean and beautiful.
Hunan
That is, Hunan cuisine, represented by Changsha cuisine. Hunan cuisine is unified throughout the region. It is mainly popular in Hunan and is the third largest folk cuisine. Hunan cuisine includes the characteristics of dishes in three areas: the Xiangjiang River Basin, the Dongting Lake Area and the Xiangxi Mountains. The Xiangjiang River Basin is centered on Changsha, Hengyang and Xiangtan, and is the main representative of Hunan cuisine. It is characterized by its heavy color and strong oil, pay attention to affordability, pay attention to freshness, sourness, softness, especially simmered vegetables and waxed vegetables. The cuisine of Dongting Lake District is known for cooking river fresh and poultry and livestock, and is characterized by large amounts of oil, salty, spicy and soft, and is famous for stews, roasts and steamed vegetables. Xiangxi cuisine specializes in making mountain rare game, smoked bacon and various cured meats and wind chicken, and the taste focuses on salty and sour spicy, with a strong mountain and rural flavor. The biggest feature of Hunan cuisine is spicy and waxy.
Emblem dish
That is, Huizhou cuisine, which is not equivalent to Anhui cuisine. Hui cuisine is mainly popular in huizhou area and western Zhejiang. It is closer to the southern Jiangsu cuisine and Zhejiang cuisine in the Jiangsu cuisine. Huizhou cuisine mainly has more than two hundred varieties, the main characteristics of the flavor are: good at burning, stewing, pay attention to fire, rarely burst, stir-fry, and used to ham with flavor, rock sugar fresh, good at maintaining the original taste. Many dishes are stewed with charcoal fire, single fire, and the original pot is served, which not only reflects the simple and elegant style of Hui, but also overflows with aroma and tempts the appetite. Its representative dishes are: "Stewed Horseshoe Turtle", "Huangshan Stewed Pigeon", "Pickled Fresh Mandarin Fish", "Braised Civet", "Huizhou Edamame Tofu", "Huizhou Peach Fat Roast meat".
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