1. Sichuan cuisine
Represented by Sichuan and Chongqing, Sichuan cuisine advocates the saying of "one dish and one hundred grids, one hundred dishes and one hundred flavors", and its taste mainly includes salty and fresh, home-cooked, spicy, fish flavor, ginger juice, paste spicy, torn vinegar, sweet, salty and sweet, five spices, red oil, garlic paste, pepper hemp, mustard, strange taste, pepper salt, sweet acid, sauce, watercress, spicy, sesame sauce and dozens of other species, of which home cooking, five spices, spicy and other flavors are the unique flavors of Sichuan cuisine.
Sichuan cuisine is very particular about the use of spicy taste, especially unique. There are many varieties of spices made from chili peppers alone, such as dried chili peppers, spicy bean paste, pickled peppers, water red peppers, chili noodles, cooked oil chili peppers, chili oil and so on. Sichuan chefs have flexible and diverse methods of using chili peppers, they can be used according to the cooking needs of dishes and according to the characteristics of the ingredients, such as: fish flavor with pickled peppers, because in addition to rich capsaicin, there is also the special flavor of Sichuan kimchi; home-style flavor with pi fat watercress, because of its pure and fresh flavor; Kung Pao chicken, tangerine peel beef, etc., must use dried peppers, because of its spicy taste, after being simmered into the main ingredients, there is a spicy and non-strong, rich aftertaste; red oil chicken slices, you need to use chili oil, because of its red color, fragrant and slightly spicy Pepper tofu, you need to take Pixian watercress and pepper noodles together, so that the two can be longer than one dish. The use of spicy flavor in Sichuan cuisine has a unique flavor of non-dry, palatable, layered and so on, and it is delicate and subtle.
Sichuan has unique natural conditions and rich product resources, which is an extremely important and favorable condition for the formation and development of Sichuan cuisine, especially unique condiments, such as Zigongjing salt, Neijiang white sugar, Langzhong Boryeong vinegar, Dawang soy sauce, Yongchuan tempeh, Pixian douban, Deyang soy sauce, Maowen peppercorns, Xinfan pickled peppers and so on.
Mapo tofu
2. Hunan cuisine
It is mainly composed of the Xiangjiang River Basin, the shore of Dongting Lake, and the mountainous area of Xiangxi. Because Hunan is mountainous and the climate is warm and humid, local people like to eat peppers, because peppers can raise heat and appetize, go to dampness and drive wind, so the style characteristics of Hunan cuisine spicy flavor have been formed.
The taste is unique, with a heavy emphasis on sour and spicy. Hunan cuisine pays great attention to making the raw materials fully flavored when cooking. There are also a wide variety of condiments used, including some locally produced high-quality flavorful special seasonings, such as "Liuyang tempeh", "Xiangtan Longpai soy sauce" and so on. The flavoring style of Hunan cuisine can be sour, spicy, salty, sweet, bitter and other single flavors, and can also be two or more flavors in one dish, so there are many dishes.
The famous dishes of Hunan cuisine are: minced pepper fish head, braised cold mushrooms, chestnut roasted vegetable hearts, red simmered abalone, beef stew, steamed pork, sauce elbow, braised turtle, winter shoot wild duck, rock sugar Xianglian, lotus leaf soft steamed fish, bacon braised eel slices, hong'an shark fin, red simmered shark fin, Dong'an zi chicken, spicy chicken, Xiangxi sour meat, etc
Mince the pepper fish head
3. Beijing cuisine
Beijing cuisine is a combination of Beijing, Shandong, Halal and imperial court cuisine. Seasoning advocates seasonality and pays attention to accompanying food to form a unique flavor for Beijing. The feast must be preceded by fragrant tea and accompanied by some exquisite dim sum, including dried yam, dried dates, and curly fruit. The condiments on the dishes are even more exquisite, with single-flavor plates, double-flavor plates and dim sum, which are very exquisite.
For example: "dried croquettes" is accompanied by pepper salt, "fried lotus box" with garlic paste, on the "fried belly silk" must be brine shrimp oil, on the "steamed whole crab" must be cooked half vinegar ginger dipped, after eating and then with lemon juice with water gargle hands to remove the fishy taste, eat shabu lamb, roast duck, the sauce plate is very comprehensive, equipped with green onions, coriander, chopped onion, sesame paste, chili oil, soy sauce, soy sauce, pickled leek flowers, Shao wine, soy sauce, brine shrimp oil, sweet noodle sauce and other food.
The taste pays attention to crisp and tender, fresh and refreshing, maintaining the original taste, and requiring the color, aroma, taste, shape, and utensils to be good.
Famous dishes: Peking duck, roast meat, shabu lamb, pan fish, vinegar pepper fish, white boiled meat, sauce popping balls, oil fried belly shreds, bad boiled three whites, yellow braised shark fin, peach blossom puree, three non-stick and Manchu full seats, full pig seats, full sheep seats, full duck seats, full crab seats, etc.
Peking duck
4. Shanghainese cuisine
Shanghai cuisine includes both traditional dishes with local flavors and a variety of dishes that have been collected and changed.
Shanghai cuisine originated from various local cuisines, but after improvement, it can adapt to the local taste of high feasts and is called "Haipai cuisine". The basic characteristics of Shanghai cuisine are diverse in flavor, adapt to a wide range of tastes, bland texture, rich and fragrant, rigorous selection of materials, fine processing, and good color and flavor.
Shanghai cuisine is good at cooking fish and shrimp, crab turtle, eel seafood, seafood and seasonal vegetables, good at using a variety of cooking methods, pay attention to fine knife work, the more famous dishes are shrimp seed large black ginseng, eight treasures spicy sauce, fried crab powder, stir-fried eel paste, raw sautéed grass head, pine nut fish rice, dry roasted shrimp, dried sautéed eel back, dry roasted four treasure hibiscus chicken slices, melon ginger fish shreds and so on.
Sautéed crab powder
5. Fujian cuisine
It is made up of the confluence of Fuzhou, Quanzhou and Xiamen flavors. Represented by Fuzhou cuisine. Fujian cuisine is known for its seafood cooking. Its light, tender, mellow, timeless and meaty flavor characteristics are unique among many Chinese cuisines. The development process is greatly influenced by "Suzhou Hangzhou Yasu" and "Jingguang Barbecue". Its dishes are characterized by light, elegant, tender, partial to sweet and sour, pay attention to the soup, has the reputation of "hundred soups and hundred flavors". Good at using red raspberry as a condiment to prevent corrosion and remove the skin, increase the fragrance and color. Minnan cuisine has the characteristics of fresh alcohol, tenderness, lightness, and pay attention to spices, good at spicy and famous, in the use of less tea sauce, mustard sauce, orange juice, chili sauce and other aspects, there are unique features; Fujian Western cuisine has a fresh and fragrant, mellow characteristics, and to cook mountain rare game is famous in the world, taste
Salty and spicy, especially good at using spicy spices, rich in mountain atmosphere.
Most of the soup dishes in Fujian cuisine pay attention to change. Because soup dishes can best reflect the essence of raw materials, Min's "heavy soup" and "no soup" are related to traditional food customs. And there is a reputation of "one soup and ten changes", some soups are like water, the color is pure, some are white as milk, sweet and refreshing; some are golden and clear, fragrant and rich; some soups are thick and colorful, and the aroma is thick. Famous soup dishes include: chicken soup with sea mussels, whole chicken with fragrant sauce, mushroom soup with broad belly, broth fish lips, ganoderma lucidum love jade cicada and so on.
Buddha jumped off the wall
6. Emblem dish
It originated in Huizhou (present-day Shexian County, Anhui) and other local cuisines at the foot of the Huangshan Mountains. Three natural areas, which constitute the three local flavors of Hui cuisine along the river and along the Huai, anhui style dishes make good use of ham in seasoning, rock sugar freshening, and dishes have large, heavy oil, simple and affordable. Good at maintaining the original taste. Many dishes are welded for a long time using charcoal fire and low heat, and served in crock pots, which are full of aroma and tempting appetite. It embodies the simple and elegant style of the emblem. Southern Anhui, along the river, along the Huai, etc. are good at flavoring with sugar, and have a unique flavor of smoked flavor and fragrant tea, and the dishes have the characteristics of bright color, fresh and tender, tea fragrance and freshness.
Famous dishes of Hui cuisine: stewed horseshoe turtle, Huangshan stewed pigeon, pickled fresh mandarin fish, braised beaver, Maofeng smoked quarry, Wuwei smoked duck, fragrant sand roast chicken, raw smoked chicken, casserole stewed Eight Treasure Duck, fire roasted fish, Fu Li ji roast chicken, grape fish, glutinous fruit duck, fragrant fried spoon shrimp, etc.
Huangshan stewed pigeon
7. Zhejiang cuisine
From Hangzhou, Ningbo and Shaoxing. Its flavoring characteristics are the clever use of wine, tears, vinegar and salt. Flavor characteristics, highlighting the main ingredients, pay attention to the taste of fresh and crisp, fragrant and moist, known for innocence. The prominence of the main ingredients must be set off by the ingredients, and most of the Zhejiang dishes are matched with fresh bamboo shoots, ham, mushrooms, mushrooms and green leaves, so that the main ingredients are more prominent in terms of shape, color and taste. Such as snow vegetable soup yellow fish, with snow lid, bureau dish, bamboo shoots and other ingredients as the ingredients, its soup flavor is more aromatic, clear soup when cooked chicken, lined with ham, bamboo shoots, mushrooms, vegetable hearts, etc., its soup is more fragrant and attractive. Hangzhou cuisine, fresh and crisp, elegant and exquisite, famous dishes include Longjing shrimp, West Lake vinegar fish, crab soup, raw fried eel slices, Dongpo meat, West Lake lettuce soup, algae slice ham, casserole fish head tofu, Eight treasure tofu, Hangzhou Three Fresh, dry fried bells, lotus leaf powder steamed meat and so on.
Ningbo cuisine unauthorized cooking seafood, the taste of fresh and salty, pay attention to fresh and tender soft, pay attention to maintain the original taste, the color is stronger, famous dishes are snow vegetable soup yellow fish, moss dragged yellow fish, peeled big grilled, eye fish big grilled, rock sugar turtle, pot roasted eel, boiled yellow crab, three silk mixed clams, Fenghua cockles, Ningbo roast goose and so on. Shaoxing cuisine is fragrant and sticky, the soup is thick and heavy, and the bad dishes cooked with Shaoxing distillers are quite distinctive. Famous dishes: white button chicken, bad chicken, bad shrimp, dried vegetable stewed meat, clear soup fish balls, shrimp balls, head belly vinegar fish, JianHu fish flavor, steamed cinnamon fish, Shaoxing small buckle, etc.
Steamed cinnamon fish
8. Su cuisine
It was developed from yangzhou, Suxi and other local cuisines. In terms of seasoning, advocating moderate taste, four distinct seasons, dishes strive to maintain the original juice, pay attention to the original taste. And has a thing is a taste, a dish is a taste, thick but not greasy, light but not thin, smooth without losing its taste, crisp and boneless without losing its shape.
Nanjing cuisine, salty and suitable, peaceful taste, wide adaptation, known for freshness, aromatic, crisp and tender. Yangzhou cuisine, emphasizing the original taste, light and palatable, the original leaves do not go, the original juice does not change, the original shape does not change, Su Xi cuisine taste sweetening, good use of red yeast, bad method.
The famous dishes of Su cuisine are: Jinling three-pronged pig (i.e. char siu suckling pig, char siu duck, char siu cinnamon fish), brine duck, spice roast duck, five-willow blue fish, delicious liver, anchovy shrimp, Yangzhou three heads (i.e. stewed crab yellow lion head, braised silver carp head, grilled pork head), three sets of ducks, chicken juice boiled in silk fried soft pocket, fried butterfly slices, braised tiger tail, crystal hoof, steamed anchovy, squirrel cinnamon fish, bi snail shrimp, fish lung soup, Wuxi bone soup, dried fried silver fish, shrimp pot, fish skin mixed dumplings, lotus leaf fire bureau chicken, gourd chicken, called flower chicken, winter melon cup, etc.
Saltwater duck
9. Cantonese cuisine
It is composed of three flavors: Guangzhou, Chaozhou and Dongjiang. Represented by Guangzhou flavor. In terms of seasoning, it advocates the flavor characteristics of freshness, smoothness and tenderness. The taste is mainly clear, crisp, fresh and tender, pay attention to the light but not light, fresh and not vulgar, crisp and tender, oil but not greasy, and there are "five tastes" (fragrant, loose, soft, fat, thick), six flavors (sour, sweet, bitter and spicy, salty, fresh) theory, but also especially depends on the seasonal changes of the taste, summer and autumn are light, winter and spring are concentrated.
Cantonese cuisine has many seasonings: such as oyster sauce, fish sauce, column sauce, shacha sauce, soy sauce, western juice, sweet and sour vinegar, decoction sauce, sour plum sauce, curry powder, lemon juice, pearl oil, peel and so on. They play a pivotal role in the unique flavor of Cantonese cuisine.
The famous dishes of Cantonese cuisine are: roast suckling pig, dragon and tiger bucket, Taiye chicken, Dongjiang salt chicken, driving Chaozhou roast goose goose, open stove roasting, sweet and sour gollum meat, Dongjiang tofu, oyster sauce beef, Daliang fried fresh milk, Baiyun pig hand and so on.
Roast suckling pig
10. Lu cuisine
Lu cuisine is composed of local dishes such as Jinan Jiaodong and Jining, advocating original taste in terms of seasoning, paying more attention to the comprehensive use of salty, fresh and mellow flavors and sour, sweet and sour, spicy and other flavors. Its flavor types are: fresh, fragrant, spicy, salty, spicy and sour, especially good at using clear soup, milk soup to enhance the taste, focusing on the use of green onion, ginger, garlic, pepper oil, pepper oil, tiger sauce, rice vinegar, pepper, sugar and so on.
The special dishes of Lu cuisine are: fried double crisp, oil-fried conch, pot collapsed tofu, Texas grilled chicken, fried oyster yellow, nine-turn large intestine, sweet and sour carp, clear red scale fish, braised mullet egg, milk soup chicken breast, soup fried double crisp, pot roasted elbow, milk soup pu cabbage, clear soup swallow vegetables, steamed jiaji fish, two-color squid rolls, plucked apples and so on.
Sweet and sour carp