China is a big country in terms of food, according to different regions and tastes, customs, divided into eight major cuisines, and constitute our Han characteristics of food culture. There are some special dishes with names and ingredients that do not match in the eight major cuisines, and through these typical dishes, the eight major cuisines have their own tastes. These dishes are like Chinese ink paintings, named after the mood, named after the shape, named after the flavor, and named after the story. Whether the ingredients are ingredients or not, it doesn't matter, it's really impressive.
Xiaobian has sorted out the eight major cuisines here. Sichuan, Lu, Huaiyang, Guangdong, Zhejiang, Fujian, Hunan and Huili classic "dish does not live up to the name" 10 dishes, to feast on everyone. Or the ranking is not in order.
There are no lychees in the lychee meat
Lychee meat is a traditional dish of Fujian cuisine, which has been around for two or three hundred years, and the main ingredients are pork and water chestnut. "Lychee meat" does not use lychee, but only borrows the name of lychee and imitates its taste, known for its exquisite knife workmanship. First, the pork is cut into a round and slippery lychee shape, and colored with red raspour, and after frying, the meat is red like a lychee, and the taste is crisp and fragrant, smooth and refreshing. And the sauce poured on the meat pieces is also moderately sweet and sour, and the ganfenqin people seem to be drinking lychee juice, which is amazing.
There are no grapes in the grape fish
Grape fish is a Hui cuisine, most famous for its work in Shanghai's Dafugui Restaurant. Place the processed anchovy meat in hot oil and fry until golden brown. At this time, the skin of the fried fish will shrink, and the seams of the fish's body will open up, looking like a bunch of grapes. Scoop up the fish and put it on a plate. Mix the grape juice, sweet vinegar, soy sauce, powder and salt and drizzle over the fish. Decorated with vines and grape leaves, the color and aroma have the flavor of grapes.
There is no wood in the wood meat
Muxi meat is a Lu dish, and muxi is Chinese's name for osmanthus flowers. Liang Gongchen of the Qing Dynasty recorded in his "Records of the North East Garden, Three Compilations": "In the northern shop, chicken is fried with chicken, and the famous wooden meat is covered with crushed yellow." It is made by stir-frying pork slices with eggs, fungus, etc., and is named because the scrambled eggs are yellow and crushed, similar to wooden trees. In addition to the absence of the fragrance of osmanthus flowers, the color is light yellow and elegant, indeed like a cluster of osmanthus flowers, stained on the flesh.
There are no squirrels in the squirrel fish
Squirrel fish is more common in the eight major cuisines, not only in Huaiyang cuisine, but also in Lu cuisine. It's just that the fish used in different places is different, Yangzhou uses blackfish, Jinan uses carp, and Shanghai uses yellow fish. Of course, the most distinctive is not the squirrel mandarin fish in Suzhou", because the mandarin fish has tender flesh, less bone spines, cut flowers, fried, the head is wide open, the tail is upturned, the inside is like a hair, shaped like a squirrel, very good-looking. When served, shrimp, dried bamboo shoots, tomato sauce are poured on top, and it will make a squeaky squirrel-like sound. Originally, "the name did not match the truth", but now the name is matched.
There are no lions in the lion's head
Stewed crab powder lion's head, is a famous dish in Huaiyang cuisine, the real name is sunflower chopped meat, this dish has a very long history. There is also an allusion that when The Tang Dynasty Wei Zhi feasted on guests, the chef made sunflower chopped meat and offered it to Wei Zhi, because at first glance, this dish looks like the head of a male lion. The guests patted their backs and said, "Wei Gongxiong is a rough man, and he should wear a lion's handsome seal." Wei Zhi was overjoyed, so he changed this dish to the name of the lion's head, and it has been passed down to this day. The lion's head is abnormally fat and tender, the crab powder is fragrant, and the green vegetables are crisp and clear. Therefore, this dish has now become a representative dish of Huaiyang cuisine and one of the "three heads of Yangzhou".
Dry fry bell does not ring
Dry fried bell is a famous dish of Zhejiang cuisine. This dish is made with high-quality tofu skin, pork tenderloin, egg yolk and other ingredients, the color is bright yellow, shaped like a horse bell, crisp and fresh, crisp and refreshing. Legend has it that a small shop was deceived by a scoundrel, a good man, a bad man, riding a yellow horse, wearing a bell, and expelling the scoundrel. In order to repay the favor, the boss made a bell shape with tofu skin, thanking this jianghu haojie. So this dish has also been passed down to this day.
There is no pipe for cabbage
The cigarette tube cabbage is a famous dish of Cantonese cuisine, because its shape is straight, long, and very similar to the folk pipe, so it is called the smoke tube cabbage. Seemingly simple cabbage, the required ingredients are very rich, including Chinese cabbage, hair vegetables, ham, shrimp, pork, eggs, pork skin, etc., which is very in line with the characteristics of Cantonese cuisine "fine and fine, many ingredients and clever". Not only is it delicious, but it is also very nutritious. Hair vegetables, ham, shrimp, pork, eggs, pork skin, etc. are chopped into mushrooms, seasoned and beaten well, the head of the dish is removed, and the chopped mushrooms are rolled up in the cabbage cloves. After the vegetable rolls are oiled, simmer with the cabbage, then add the broth, after the rolls are cold, add the original sauce and serve.
Overlord Becky does not have a Bully
Bawang Bieji is a traditional dish of Hunan cuisine, which was invented by the Hunan people at the end of the Qing Dynasty. Turtle, commonly known as "Wang Ba", is not only a food with high nutritional value, but also a good medicine for the treatment of yin deficiency, labor fever, bone steaming and other diseases, and a valuable medicinal material with the effect of activating blood circulation and eliminating diseases. Hunan people use turtle and chicken as raw materials to make the famous dish "Bawang Bieji", which is delicious in color and rich in nutrition. This dish is completely named after the harmonic sound, although it has nothing to do with the overlord, but it has to be impressed by the imagination and creativity of the ancients.
There are no fish in the shredded fish
Shredded fish is one of the classic dishes of Sichuan cuisine, this dish is completely won by taste, its salty and fresh sour and sweet, green onion, ginger and garlic are rich, and its flavor is made of condiments, because, "fish aroma" and "afterscent" are harmonious, so another saying is "afterscent meat shreds". The production of fish flavored meat shredded was initially only green onion, ginger, garlic, meat and other materials, and then added wood ear shreds, carrot shreds, plus other spices to burn out, its taste is thick and long, the aftertaste is swirling, the aftertaste is endless, so it is called aftertaste. Now it is commonly called fish fragrant meat shreds, it is estimated that "fish aroma" is better than "afterscent"!
Couple lung tablets are not couples, and there are no lung slices
Husband and wife lung slices, also a classic of Sichuan cuisine, were originally a couple in Chengdu in the 1930s, selling snacks with cold lung slices for their livelihood, and it turned out that the taste of lung slices was not good. It was changed to beef scalp, beef heart, beef tongue, tripe, beef as the main ingredient, brine, and then sliced and sold, the result of the business is hot, and even opened a shop, the name of the shop is called "husband and wife lung tablets". Therefore, it has also become the name of the dish. In 2018, this dish was rated as one of the top ten classic dishes in Sichuan.
Our Chinese food culture is broad and profound. Just from the names of these dishes, it can be seen that food is not just about taste, but a deep cultural practice. Ancient Chinese in eating, good at capturing, experiencing and expressing the taste of food. The beauty and mood hidden in ordinary eating and living life are not experienced by modern rushing Chinese.
Well-informed friends, do you still know which "unnamed" dishes, you may wish to leave a message in the discussion area to see if you can say more than 50 dishes?
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