Do you know what "local cuisines" are in China?
China is a multi-ethnic country with a long history and a vast territory, due to differences in climate, products and customs, therefore, in the process of the development of cooking technology in China, many local dishes with special flavors have been formed.
At present, the more prominent local characteristics of China are: Lu, Sichuan, Cantonese, Su four major cuisines, in addition to Hunan, Fujian, Hui, Zhejiang, Beijing, Liao, Hubei and other local cuisines. Any cuisine has a series of famous dish formations, which can highlight the characteristics of their respective flavors. Personal opinion, ranking in no particular order!!
1. Lu cuisine (Shandong cuisine)
Lu cuisine is one of the cuisines that enjoy a high reputation in the north of China. It is mainly composed of Jinan and Fushan local dishes, and Lu cuisine pays attention to maintaining and highlighting the umami taste of the raw materials themselves. The taste is mainly pure, fresh, crisp and tender. In terms of cooking methods, he is good at frying, frying, grilling and steaming.
Representative dishes are: "sweet and sour carp", "nine-turn large intestine", "cooking prawns", "clear soup bird's nest", "milk soup chicken breast", "oil fried conch", "fried oyster yellow" and so on.
2. Sichuan cuisine (Sichuan cuisine)
Sichuan was known as the "Country of Heavenly Capital" in ancient times, with a mild climate and rich products, which provided a unique material foundation for the formation of Sichuan cuisine. Sichuan cuisine pays attention to seasoning, focusing on sour, spicy, hemp and fragrant, enjoying the name of hundreds of dishes and flavors, and the cooking method focuses on burning, roasting, dry sautéing and so on. Sichuan cuisine is based on the dishes of Chengdu and Chongqing, and also includes local famous dishes from Leshan, Jiangjin, Zigong, Hechuan and other places.
Representative dishes include: "boiled beef, dried shredded squid, shredded fish and meat, diced chicken with fried palace, mapo tofu, money sea cucumber" and so on.
3. Cantonese cuisine (Cantonese cuisine)
Cantonese cuisine is dominated by three kinds of local cuisines: Guangzhou, Chaozhou and Dongjiang. It has a wide selection of ingredients, a wide variety of ingredients, good at changing, and the taste is mainly mellow and fresh. Cooking methods are steaming, roasting, braising, etc.
Representative dishes are: "bamboo silk chicken braised five snakes, roast suckling pig, white cut chicken, steamed sea bass, chrysanthemum dragon tiger braised" and so on.
4. Su cuisine (Jiangsu cuisine)
Su cuisine is one of the famous cuisines in China, which is developed with yangzhou, Suzhou and Nanjing three local cuisines as the main body. Su cuisine selection of rigorous ingredients, exquisite production, good at stewing, stewing, steaming, burning, stir-frying, the taste is thick but not greasy, light and not thin, crisp and boneless, not to lose its shape, tender and refreshing, not to lose its taste.
Its representative dishes are; "Salt water duck", "double skin knife fish, crystal pork, chicken stew with hundred flowers wine, crucian carp in white soup", etc.
5. Hunan cuisine (Hunan cuisine)
Hunan cuisine is one of the famous cuisines in China, known for its cooking methods such as stewing, stewing, boiling, steaming, simmering, and waxing, and its taste is characterized by freshness, softness, heavy oil, and strong color.
Representative dishes include: "Spicy Chicken", "Rock Sugar Xianglian", "Red Simmered Shark Fin, Money Fish" and so on.
6. Fujian cuisine (Fuzhou cuisine)
Fujian cuisine is represented by Fuzhou cuisine, absorbing local dishes such as Zhangzhou, Xiamen, and Quanzhou. In terms of cooking methods, clear soup, dry frying, stir-frying, and roasting are the mainstays. The preparation is fine, the color is beautiful, the taste is fresh and light, slightly sweet, and the flavor is unique.
Representative dishes are: "Buddha Jumping Wall", "Fish Ball Soup", "Sour and Spicy Squid", "Taiji Shrimp", "Roasted Sliced Bad Duck", "Little Bad Chicken Cubes" and so on.
7. Hui cuisine (Anhui cuisine)
Hui cuisine is composed of three kinds of local flavor dishes in southern Anhui, along the river and along the Huai. The cuisine along the river is mainly Wuhu, Anqing and Hefei. Jianghuai cuisine is composed of local flavors such as Bengbu, Suxian and Fuyang. Hui cuisine refers to the dishes of southern Anhui. It is the birthplace of Hui cuisine and the main representative of Hui cuisine. Hui cuisine is good at burning, stewing, pay attention to fire, with large, heavy oil, good at maintaining the original juice, original taste characteristics.
Representative dishes are: "tasteless smoked duck", "Fu Li Ji roast chicken", "Milk Fat King Fish", "Snow Winter Mountain Chicken", "Maofeng Smoked Crucian Carp" and so on.
8. Zhejiang cuisine (Zhejiang cuisine)
Zhejiang cuisine is developed from local cuisines such as Hangzhou, Ningbo and Shaoxing. He is good at frying, frying, frying, braising, roasting, stewing and other cooking methods, with the characteristics of freshness, tenderness and fine preparation
Representative dishes are: "raw pop eel slices", "Longjing shrimp", "dry fried bell", "Dongpo meat" and so on.
9. Beijing cuisine (Beijing cuisine)
Beijing cuisine is mainly based on Beijing local cuisine, synthesizing the cooking experience of Han, Manchu, Mongolian, Hui and other ethnic groups, absorbing the advantages of the main flavors of the country, especially the Shandong flavor, and inheriting the essence of the ming and Qing dynasties court cuisine.
The cooking method of Beijing cuisine is to combine the roasting, shabu, boiling, and roasting that ethnic minorities are good at with the local explosion, boiling, frying, and stir-frying. The taste is heavier than the fresh, with the characteristics of four distinct seasons, brilliant colors, oil but not greasy, light but not thin.
Representative dishes are: "braised chicken breast", "roast duck", "fried double crispy", "bad boiled fish fillet", "sauce fried meat cubes", "plucked apples", "caught stir-fried tenderloin" and so on.
10. Liao cuisine (Liaoning cuisine)
Liao cuisine is a cuisine formed by the development of local cuisines in Shenyang and Dalian. Liao cuisine is a unique flavor cuisine based on Manchu cuisine and Northeastern cuisine, absorbing the strengths of all parts of the country, especially Lu cuisine and Beijing cuisine.
Liaoning has beautiful mountains and clear waters, four distinct seasons, mountain treasures and sea flavors, and a wide variety of varieties, providing a material basis for the formation and development of Liaoning cuisine. The cooking method is good at grilling, frying, burning, leaning, steaming, stewing, stewing, and pot. The characteristics of the dish are: a dish of multi-flavor, salty and sweet, crispy and crispy, rich in color and umami, bright and bright in oil, and pay attention to shape.
Representative dishes are: "White Flesh Blood Sausage", "Goldfish Lying Lotus", "Honey Sauce Cherry Blossom", "Assorted Hot Pot", "Mandarin Duck Prawns", "Red Plum Fish Belly", "Fried Oyster Yellow" and so on.
11. E-cuisine (Wuhan cuisine)
Ecai is composed of three kinds of local flavor dishes: Wuhan, Jingsha and Huangzhou. Cooking methods focus on steaming, simmering, sautéing, frying, and burning. The taste is characterized by thick juice, thick, heavy mouth and pure taste.
Representative dishes are: "Braised Red Fish", "Tamales Mackerel", "Crispy Wild", "Stewed Turtle Skirt", "Fried Roe Meat Steak", "Crock Pot Chicken Soup" and so on.
In addition, there are Tan family cuisine, court cuisine, official government cuisine, temple cuisine, etc., all of which have their own characteristics. Everyone is welcome to add!
1 dish per day :
Cola chicken wings
Royalties
Ingredients: 500 grams of chicken wings (in the wings, the whole wing can be)
Seasoning: salt, 1 green onion, 1 piece of ginger, cooking wine, dark soy sauce, cola
method
1 chicken wings washed, sliced green onion and ginger and set aside
Bring water to a boil in 2 pots, add chicken wings and boil again to drain the water, change the flower knife to plate and set aside.
Heat a little oil in 3 pans and fry the chicken wings until browned on both sides.
4 Pour in half a can of Coke, 1 tbsp of dark soy sauce, add slices of ginger and shallots, a pinch of salt (according to personal taste), 1 tbsp of cooking wine and turn to low heat until the soup is thick.
Cooking skills
1, if you don't like old smoke, you can not put it, but the color is definitely not like this, some light.
2, the amount of salt should be added according to their own preferences, but it is still recommended to eat less salt.
3, chicken wings to change the flower knife can better taste.
Personal practice, not representative of popular taste. If you have any other suggestions, please feel free to pick up!