The top ten famous dishes in China refer to: Sichuan cuisine, Zhejiang cuisine, Jiangsu cuisine, Fujian cuisine, Bashu Tian xi, temple cuisine, palace cuisine, Tanjia cuisine, halal cuisine, gongguan temple cuisine.
Sichuan cuisine
Referred to as Sichuan cuisine, it takes the chengdu flavor as the authenticity and includes several cuisines in the Sichuan Basin
Sichuan cuisine
Qing cuisine, Leshan cuisine, Mianyang cuisine, Zigong cuisine, Neijiang cuisine, etc. According to legend, during the Six Dynasties of Han and Wei, Sichuan cuisine has a unique character and has a history of more than a thousand years. It is known for its small frying, small stir-frying, dry roasting, and dry sautéing, and is known for its rich taste, wide taste and thick taste. It is known as 'one dish and one grid, one hundred dishes and one hundred flavors'. Seasoning is mostly made of chili pepper, pepper, pepper and fresh ginger, and the flavor is heavy and spicy, and the hemp flavor is rare in other local dishes. Its famous dishes include hui pot meat, fish fragrant meat shreds, dengying beef, husband and wife lung slices, Dongpo elbow, boiled beef, steamed river balls, dried sautéed squid nets, kung pao chicken cubes, mapo tofu, strange chicken nuggets, bowl chicken, sauerkraut fish, boiled fish (sichuan outside the "spicy fish"), konjac roast duck, dry pot duck head (and other dry pots) and so on.
Zhejiang cuisine
Referred to as Zhejiang cuisine, it is composed of three kinds of local flavor dishes in Hangzhou, Ningbo and Shaoxing, and has a history of 2,000 years.
During the Southern Song Dynasty, it occupied a major position in the 'southern food', and it developed even more during the Ming and Qing dynasties. Hangzhou cuisine is mainly fried, fried, braised and fried, with fine craftsmanship, fresh and crisp. Ningbo cuisine is known for its 'fresh and salty integration', steaming, roasting and stewing seafood, paying attention to tenderness, softness and smoothness. Shaoxing cuisine is long in cooking river fresh and poultry, and the entrance is crisp and sticky, and the soup flavor is strong and rich in rural flavor. Famous Zhejiang dishes include West Lake vinegar fish, Longjing shrimp, crab soup, crispy stewed meat, loofah marinated steamed yellow fish, three-silk mixed clams, West Lake lettuce soup, oil braised spring shoots and so on.
Jiangsu cuisine
Referred to as Su cuisine, it is mainly composed of three kinds of local dishes: Nanjing, Yangzhou and Suzhou. As early as two thousand years ago, Wu
People are good at making seared fish, steamed fish and fillets. More than a thousand years ago, duck was a Jinling delicacy. During the Southern Song Dynasty, Su cuisine and Zhejiang cuisine were the two pillars of 'southern food'. Su cuisine is good at stewing, stewing, steaming, stir-frying, pay attention to the soup, keep the original juice, the flavor is fresh, thick but not greasy, light but not thin, crisp and loose without losing its shape, smooth and crisp without losing its taste. Nanjing cuisine tastes mellow, exquisite and delicate; Yangzhou cuisine is light and palatable, the knife work is fine; Suzhou cuisine tastes sweet, elegant and colorful. Its famous dishes include roasted square, crystal dish hoof, stewed crab powder lion's head, Jinling balls, yellow mud simmered chicken, stewed chicken fu, saltwater duck (Jinling plate duck), golden cake, chicken soup boiled dried shredded, meat stuffed raw bran, anchovy tail is, three sets of duck, Wuxi meat bones, Lu Wenjian sauce pork head meat, Peixian dog meat and so on.
Hokkien cuisine
Abbreviated as Fujian cuisine. It is composed of Fuzhou, Zhangzhou, Xiamen, Quanzhou and other local cuisines. Take the clear soup and dry it
Fried and stir-fried, the seasoning is often red and rotten, and the taste is heavy sweet and sour. Famous dishes include Buddha Jumping Wall, Min Sheng Guo, Seven Star Pills, Orange RoastEd Ba, Taiji Ming Shrimp, Roasted Raw Chicken, Goryeo Sea Mussels, Plum Blossom Three Degrees, White Fried Bamboo Clams, Chrysanthemum Perch Balls, Dry Fried Three Liver Flower Rolls, LightLy Fried Fresh Bamboo, Orange Juice Gagi Fish, Snowflake Chicken.
Prachuap Khiri Khan Mat
Sichuan rural folk festive banquet, also known as three steaming nine buckle seats. It began in the middle of the Qing Dynasty and was originally held by farmers after the autumn to celebrate the harvest feast with relatives and friends of the villagers. Later, it developed into a feast for weddings, birthdays, spring celebrations, and funeral feasts. It is named for its origins in the field countryside. The mats are generally made of pigs, chickens, ducks, fish and homegrown vegetables, melons and fruits, and are cooked into hearty and simple and affordable dishes. The dishes served on the table are mainly steamed buckles, which are customarily called 'three steaming nine buckles' or 'eight bowls' and 'nine bucket bowls'. Many dishes of Sichuan Tian Xi were later absorbed and digested by some urban restaurants and became popular Sichuan cuisine, such as: steamed chowder, silk chowder, steamed meat, button meat, buckle chicken, sweet roasted white, salty roast white, sandwich meat, crispy meat, steamed elbow and so on.
Monastic cuisine
It mainly refers to vegetarian dishes, dishes cooked with non-animal ingredients (except eggs and milk). Its flourishing development is related to Buddhism. Buddhism has no vegetarian precepts, and since Shakyamuni's disciple Devadatta advocated vegetarianism, it has been accepted by Han believers after it was introduced to China. Since then, vegetarianism has become a Buddhist rule. Chinese Buddhist monks and nuns have all eaten meat and vegetables, such as the roast pork of the Monk Buddha Seal of the Jinshan Temple in the Song Dynasty, the big roasted Saddle Bridge of the Monks of Yangzhou Xiaoshan in the Qing Dynasty, and the rotten roasted pig head of Fahai Temple, etc., all of which are won by meat, but more are famous for vegetarians. The Buddhist temple vegetarian feast is valued by the Buddhist monks who hold the vegetarian food. The trend of vegetarianism flourished in the Southern Dynasty Liang Dynasty, when it had reached a considerable level. Jia Sixun's book "Qi Min Zhi Shu" has a special chapter on vegetarian food, which is the first vegetarian recipe in China. At first, vegetarian food for monks and nuns was limited to internal consumption in the monastery, or buddhist people entertaining monks and nuns. Later, the benefactors and pilgrims who went to the mountain to incense came and needed to eat vegetarian food on the spot, so some of the larger monasteries also operated temple food. Later, it was expanded to the city and the court, forming three major schools of temple vegetarian cuisine, court vegetarian cuisine, and folk vegetarian cuisine. For example, there are vegetarian restaurants in the Song Dynasty, such as The Vegetarian Restaurants in the Song Dynasty, Lin Hong's "Mountain Family Qing Offering", the Pong Sen Xian, the jade enema, and the Dongpo tofu, which are all quite distinctive vegetarian dishes. There were also vegetarian dishes in the Qing court diet, and there were twenty-seven chefs in the Guangxu Dynasty Imperial Dining Room Vegetarian Bureau, specializing in making vegetarian dishes. The characteristics of vegetarian dishes, one is created for the monastery, and most of the people who hold the top are monks; the second is to avoid the use of animal raw materials and plant raw materials such as leeks, shallots, and garlic; the third is to use meat toso vegetarians, that is, to absorb meat dishes cooking techniques, imitate meat dishes, and borrow the names of meat dishes. Its famous dishes include LuoHan Zhai, Dinghu Shangsu, vegetarian shark fin, stuffed bamboo shoots and eight treasure chicken, sweet and sour fish, fried hairy crab, fried shrimp, etc., hieroglyphic dishes such as peacock, phoenix, flower blue, butterfly and other flower color cold cuts.
Court cuisine
China's court-style cuisine is mainly represented by several ancient capitals, and there are southern flavors and northern flavors. The southern flavor is represented by Jinling, Yidu, Lin'an and Yingdu, and the northern flavor is represented by Chang'an, Luoyang, Kaifeng, Beijing and Shenyang. Its common feature is that it is luxurious and rare, and the side dishes have certain specifications. This tradition has been preserved since the Shang Zhou Dynasty. For example, the "Eight Treasures" mentioned in the "Book of Rites and Inner Rules" (referring to many different sayings, in later generations, dragon liver, phoenix marrow, leopard fetus, carp tail, trumpet bird burning, scarlet lips, bear paw, crisp cheese cicada as the eight treasures), for more than two thousand years, has been used for more than two thousand years. However, the specific content is constantly evolving, the Tang Dynasty's water and land eight treasures have 'the peak of the purple camel out of the green kettle, the crystal disk line of the scales' said, not only land products, but also aquatic products. In the future, the Eight Treasures of the North and the Eight Treasures of the Heavenly Kitchen, wild game dominates. In the Qing Dynasty, it was further developed, jumping out of the court and appearing in the city, with the names of Eight Treasures of The Mountain, eight treasures of the sea, eight treasures of the upper, and eight treasures of the lower. Since the Yuan and Ming Dynasties, court cuisine mainly refers to Beijing court cuisine, which is characterized by strict selection of ingredients, fine production, beautiful shapes, and the taste is clear, fresh, crisp and tender. Famous dishes include chicken breast, purse tenderloin, four big grabs, four big sauces, four big crisps, small sugar nests, pea yellow, kidney bean yellow and so on. Today, Fangshan in Beijing still operates this traditional court-style dish. Xi'an also successfully imitated the Tang Dynasty court cuisine, and supplied it to the outside world, mainly including four kinds of banquets, such as the Eight Views of Chang'an, the Dragon and Phoenix Feast, the Burning Tail Feast, and the Agarwood Feast, with more than 50 varieties.
Tan family cuisine
Tanjia cuisine is one of the most famous official cuisines in China, created by the family of Tan Zongjun, a bureaucrat in the late Qing Dynasty. Tan shi is a Cantonese, a lifelong love of delicacies, he and his son deliberately eat and pay a lot of money to hire a famous chef in Beijing, get his cooking skills, and combine Cantonese cuisine with Beijing cuisine to become a school of his own. Tan family dishes are salty and sweet and delicious, suitable for both north and south, the seasonings pay attention to the original taste, the production pays attention to the fire, the ingredients are fierce, the dishes are soft and rotten, so the taste is delicious, and the texture is soft and tender. Tanjia cuisine has nearly 200 kinds of cuisine, and its seafood dishes are the most famous, especially the clear soup swallow vegetables in Tanjia cuisine.
Halal dish
A general term for Hui cuisine. Because the Hui believe in Islam, there are mosques in their residences, so they are called halal dishes. It has a history of about 1,000 years. The meat ingredients used are mainly cattle, sheep, chicken and duck. The production method is known as slipping, stir-frying, frying, and shabu-shabu. Seasoned with vegetable oil, salt, vinegar and sugar. It is characterized by a crisp and tender, crisp and fragrant flavor. In particular, he is best at cooking lamb, and his 'whole lamb table' is even more popular. Famous dishes include Hal's tail, roll pancakes, bald and numb, eight ear pagoda, gulachi, bowl steamed lamb, stuffed roasted rabbit, glass lungs, ju eight immortals, crystal sheep's head, shabu lamb, roast lamb slices, five-spice sauce lamb, braised lamb, crispy lamb, simmered beef tendon, pot roasted stuffed duck, etc.
Temple cuisine
Chinese Gongguan temple cuisine refers to the Vegetarian-based cuisine cooked by Taoists and Buddhist Gongguan monasteries. After the Han and Jin Dynasties, the Taoist Temples and Monasteries were all over the famous mountains and rivers, among which there were many Jai kitchens, Fragrant Kitchens, Good Cooking Three Ru Six Ears and Melon Fruits and Vegetables Ru. After the advent of tofu, temple dishes were even more famous. From the Song Dynasty to the Ming and Qing dynasties, there were 'all-vegetarian seats' and vegetarian chicken, vegetarian fish, vegetarian duck, vegetarian ham and other dishes with vegetarian meat. To this day, in Shanghai's 'Jade Buddha Temple', Yangzhou's 'Daming Temple', Xindu's 'Baoguang Temple' and other places, there are still different flavors of Gongguan temple dishes. The culinary characteristics of Gongguan Temple cuisine are as follows: local ingredients, good at cooking vegetables, and vegetarian meat. The vegetarian mats, which are made of many varieties, are reproduced more fully in the characteristics of local ingredients, cooking vegetables and vegetables, and using the characteristics of vegetarian meat.
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