Recently want to share a variety of cuisine, currently uploaded eight major cuisines of some dishes cooking video, welcome interested friends to download and watch.
The following is a list of the characteristics of the eight major cuisines: (from Baidu Encyclopedia)
1. Sichuan cuisine
Sichuan cuisine is mainly home-cooked, supplemented by high-end dishes, mostly from daily flavors, and there is no shortage of mountain treasure seafood. Its characteristics are that the red flavor pays attention to hemp, spicy, fresh and fragrant; the white taste is changeable, including sweet, brine, strange and other flavors. Representative dishes include shredded fish, kung pao chicken, boiled fish, boiled meat slices, husband and wife lung slices, spicy chicken cubes, mapo tofu, hui pot meat, Dongpo elbow and Dongpo meat, etc., other classic dishes are: stick chicken, pickled pepper chicken claw, light shadow beef, Liao ribs, saliva chicken, spicy shrimp, stir-fried beef with sharp pepper, Sichuan hot pot, spicy perfumed water fish, chestnut roast chicken, spicy chicken, etc.
2. Emblem dish
The main features of Hui cuisine: cooking methods are good at burning, stewing, steaming, and frying, less fried, heavy oil, heavy color, heavy fire, etc., taste: thick soup, fresh and strong, representative dishes: Huizhou edamame tofu, braised stinky mandarin fish, ham stewed turtle, braised civet, pickled fresh mandarin fish, Huangshan stewed pigeon and so on.
3. Lu cuisine
Lu cuisine pays attention to the excellent texture of raw materials, fresh with salt, strong and fresh with soup, and seasoning emphasizes salty and fresh purity, highlighting the original taste. Green onions are Shandong specialties, most dishes should use onions, ginger and garlic to increase the flavor, stir-frying, boiling, frying, grilling, burning and other methods should use onions, especially the dishes of the onion roast, it is better to have a rich onion aroma, such as onion roasted sea cucumber, onion roasted hoof tendons; feeding filling, frying pot, cold mix are indispensable to onion ginger garlic. Seafood is of high quality, the smell is light, the fresh people pay attention to the original taste, shrimp, crab, shellfish, clams, more with ginger vinegar to accompany food; bird's nest, shark fin, sea cucumber, dried abalone, fish skin, fish bone and other high-grade raw materials, excellent quality and taste, must use broth to freshen. Classic dishes include a pint of tofu, roasted sea cucumber with green onion, three-wire shark fin, white grilled four treasures, sweet and sour Yellow River carp, nine-turn large intestine, fried double crisp, grilled abalone, braised prawns in oil, vinegared pepper fish, boiled fish fillets, warm braised mandarin fish fillets, coriander fried squid rolls, clear soup silver fungus, wood chestnut meat (woody meat), Jiaodong four warm mix, sweet and sour tenderloin, braised prawns, Zhaoyuan steamed balls, Zaozhuang spicy chicken, steamed Jiaji fish, scallion fish, sugar sauce chicken nuggets, oil splashed bean, Shili ginkgo, milk soup pu cai, mullet egg soup, pot roasted duck, crispy chicken, yellow fish tofu soup, Yam, honey pear ball, casserole sandan, cloth bag chicken, hibiscus chicken slices, hibiscus yellow pipe, Yangguan Sandi, shrimp before the rain, Uyun Tuoyue, yellow braised chicken nuggets, pot collapsed yellow fish, milk soup crucian carp, roasted two winter, Taishan Sanmei soup, clear soup Xishi tongue, sai crab, braised two chicken shreds, elephant eye pigeon eggs, cloud sliced monkey head mushroom, fried fish parsley, crispy fried whole scorpion, watermelon chicken, etc.
4. Fujian cuisine
Fujian cuisine is famous for cooking mountain and sea flavors, on the basis of excellent color and flavor, especially "fragrant" and "taste", its fresh, mellow, meaty, non-greasy style characteristics, as well as the characteristics of a wide range of soup roads, is unique in the cooking altar garden. Fuzhou cuisine is light and fresh, pay attention to soup and freshness, and are good at all kinds of mountain treasures and seafood; Minnan cuisine (Xiamen, Zhangzhou, Quanzhou area) pays attention to seasoning, heavy fresh flavor; Fujian Western cuisine (Changting, Ninghua area) is salty and spicy, cooking mostly mountain treasures, showing the flavor of mountains. Therefore, Fujian cuisine has formed three major characteristics, one is longer than the seasoning of red rotten, two is longer than the soup, and the third is longer than the use of sweet and sour.
In addition to the signature dish "Buddha Jumping the Wall", fujian cuisine also includes chicken soup sea mussels, eight treasure red sturgeon rice, white stir-fried fresh bamboo clams, Taiji taro paste, light rotten snail slices, stir-fried double crisp, southern fried liver, lychee meat, drunken pork ribs, poached shark fin, dragon body anchovy shrimp, emerald pearl abalone, chicken mushroom golden silk shoots, meat rice fish lips, Dingbian paste, Fuzhou fish balls, meat swallow, Zhangzhou brine noodles, Putian brine noodles, sea oyster frying, Shaxian mixed noodles, flat food, Xiamen shacha noodles, noodle paste, Minnan salted rice, Xinghua rice noodles, red rotten fish, Wuliuju, white snow chicken, Changting dried tofu and other dishes and snacks , all have a unique flavor.
5. Su cuisine
Su cuisine is good at stewing, stewing, steaming, stir-frying, pay attention to the soup, keep the original juice of the dish, the flavor is fresh, thick but not greasy, light and 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 Jinling fork roast duck, old duck soup, stewed raw knock, roasted square, crystal dish hoof, stewed crab powder lion's head, yellow mud simmered chicken, stewed chicken fu, brine duck (Jinling plate duck), golden cake, chicken soup boiled dried shredded, meat stuffed raw bran, anchovy shrimp, three sets of duck, Wuxi meat bones, Lu Wen recommended sauce pork head meat and so on.
6. Hunan cuisine
Hunan cuisine is finely made, the materials are relatively extensive, the taste is changeable, and the varieties are varied; the color is heavy and the color is thick, and it pays attention to affordability; the taste pays attention to spicy, fresh, soft and tender; and the preparation method is known for simmering, stewing, waxing, steaming, and stir-frying. The representative dishes of guanfu Hunan cuisine are represented by Guan'an Xiang cuisine, such as Zuian tofu, Zuian shark fin, etc.; folk Hunan cuisine representative dishes include minced pepper fish head, chili fried meat, Xiangxi grandmother dish, Jishou sour meat, beef powder, Hengyang fish meal, Qifengdu fish meal, Dong'an chicken, goldfish play lotus, Yongzhou blood duck, Jiuling mountain rabbit, Ningyuan stuffed tofu, la flavor steaming, sister dumplings, Ningxiang flavor snake, Yueyang ginger spicy snake, etc.
7. Cantonese cuisine
Cantonese cuisine is fine and fine, the ingredients are many and clever, the decoration is beautiful and colorful, Cantonese cuisine pays attention to quality and taste, the taste is relatively light, and strives to be fresh and fresh, and seek beauty in light. And with the change of seasons and seasons, summer and autumn are light, winter and spring are more intense, the pursuit of color, fragrance, taste, type.
Represents a dish
(1) Guangzhou cuisine: white cut chicken, roast goose, roast suckling pig, braised suckling pigeon, honey sauce char siu, crispy roast meat, soup baked lobster, steamed Dongxing spot, Ayi abalone, abalone sauce buckle Liao ginseng, white-seared elephant clam, pepper salt and salt shrimp, garlic bone, white-seared shrimp, coconut water rock sugar bird's nest, papaya stewed snow clams, dried fried beef river, Guangdong morning tea, old fire beautiful soup, Luo Han Zhai, Guangzhou Wenchang chicken, pot rice, bamboo lamb brisket pot, radish brisket pot, Cantonese roasted duck, steamed pork ribs with sauce, fish head tofu soup, pineapple goll meat, oyster sauce lettuce, tempeh sauce lettuce, tempeh fish sauce lettuce, tempeh fish sauce , Soup baby cabbage, brine cabbage, fish rot, pan fried hibiscus egg, Dinghu Shangsu, tobacco tube cabbage, fish fragrant eggplant pot, Taiye chicken, sai crab, sweet potato button meat, southern milk coarse jai pot, lobster braised abalone, rice net durian shrimp, vegetable bile stewed shark fin, unicorn perch, ginger scallion baked meat crab, rose soy sauce chicken, beef three-star, beef offal, bra sausage powder, shrimp dumplings, pork intestine powder, wonton noodles, and the first porridge, boat boy porridge, lotus leaf wrapped rice, bowl wings, quicksand bun, pig's foot ginger, glutinous rice chicken, bowl cake, etc.
(2) Chaozhou dishes include: Chaozhou brine platter, Chaoshan beef hot pot, brine pork hand, brine foie gras, oyster sauce, Chaozhou cold, hibiscus shrimp, Shacha beef, Chaozhou beef balls, crystal buns, bean sauce chicken, huguo cuisine, assorted black ginseng, dried fried shrimp dates, jin bu change fried thin shell, golden melon stuffed taro puree, Chaoshan fish balls, Puning bean sauce chicken, Puning dried beans, colorful frozen duck shreds, anti-sand taro, thick mushroom mustard, kirin abalone slices, stewed eel soup, tricolored wild spots, steamed sea fresh, beef kway soup, mille-feuille meat, rice-free rice, stir-fried cake kway teow, glutinous rice pork intestine , Kway teow juice, Teochew pink kway teow, white fruit sweet taro puree, crystal ball, hemp jujube, rice, duck mother twist, cake roasted white fruit, etc.
(3) Hakka cuisine: Yannanfei tea field duck, Hakka stuffed tofu, plum button meat, salt baked chicken, pork belly wrapped chicken, pot vegetables, stuffed bitter melon, plum vegetable meat cake, pickled noodles, fried pig intestine, Hakka stewed pork soup, four stars looking at the moon, taro buns, taro dumplings, three cups of duck, Dongjiang Dongpo feast, Dongjiang dragon clam, West Lake Tingyun, Dongjiang crispy balls, Babaowo whole duck, crucian carp omelette, fried pig intestine, etc.
8. Zhejiang cuisine
peculiarity:
The selection of materials is exquisite, the raw materials pay attention to the varieties and seasonal seasons, in order to fully reflect the tenderness and crispness of the texture of raw materials, the seafood, fruits and vegetables used, all of which are seasonal, and the poultry and livestock used are mostly specialties, which fully reflects the zhejiang cuisine selection of raw materials and the use of materials.
Unique in cooking, Zhejiang cuisine is famous at home and abroad for its rich and colorful cooking techniques, of which it is good at stir-frying, frying, braising, boiling, steaming and burning. "The method of cooked things, the heaviest heat", Zhejiang cuisine commonly used cooking methods have more than 30 categories, due to the material application, pay attention to the main ingredients and taste of the combination, the taste is full of changes.
Pay attention to the original taste, the taste pays attention to the fresh and crisp, and maintains the true color and true taste of the raw materials. In addition to the cooked treatment, it is also necessary to use condiments such as onion, ginger, garlic, rice wine, vinegar and so on to achieve the effect of removing fishiness, swelling and increasing fragrance, expelling the bad taste of raw materials, and increasing the aroma of raw materials.
The production is exquisite, and the dishes of Zhejiang cuisine are exquisite in form, exquisite and delicate, and beautiful and elegant.
The main famous dishes of Zhejiang cuisine are: "West Lake Vinegar Fish", "Dongpo Meat", "Sai Crab Soup", "Hometown South Meat", "Dried Fried Bell", "Lotus Leaf Tamales", "West Lake Lettuce Soup", "Longjing Shrimp", "Hangzhou Simmered Chicken", "Tiger Running Vegetarian Fire Stew", "Dried Vegetable Stewed Meat", "Clam Yellow Fish Soup", "Called Hua Tong Chicken", "Fragrant Crispy Braised Meat", "Loofah Marinated Steamed Yellow Fish", "Three Silk Mixed Clams", "Oil Braised Spring Shoots", "Shrimp Fried Eel Back", "Fresh Wind Crab Tips", "Snow Vegetable Soup Yellow Fish", "Rock Sugar Turtle", "Honey Sauce Root" "Jiaxing WufangZhai Zongzi", "Ningbo Soup Dumplings", "Huzhou Thousand Buns" and hundreds of others.
Extraction code "zcywxn" (lowercase)