China is a big country of catering culture, and the variety of dishes, the breadth of flavors, and the exquisite and complex methods are second to none in the world. For thousands of years, due to the influence of local environment, climate, products, customs and eating habits, Chinese food has formed a variety of genres with local flavor characteristics.
At present, the eight major cuisines that are widely recognized are Cantonese cuisine, Sichuan cuisine, Lu cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Hui cuisine. Today, I will introduce you to the eight major cuisines, the characteristics of each cuisine and the representative of famous chefs, please see.
Cantonese
Cantonese cuisine, that is, Guangdong local cuisine, Cantonese cuisine in the narrow sense refers to Guangzhou cuisine, that is, Guangzhou cuisine, where guangzhou fu contains: Shun (De), South (Hai), Pan (Yu).
Cantonese cuisine in a broad sense, also known as "Chao Cantonese cuisine", is developed from Guangzhou cuisine (Shunde cuisine), Hakka cuisine, Chaozhou cuisine (Shanwei cuisine), and the three major cuisines have different types, of which Guangzhou cuisine and Dongjiang cuisine (Hakka cuisine) are similar. Cantonese cuisine is famous for its strict selection of materials, fine workmanship, combination of Chinese and Western, and delicious quality.
The formation and development of Cantonese cuisine is closely related to Guangdong's geographical environment, economic conditions and customs. Guangdong is located in the subtropics, bordering the South China Sea, with abundant rainfall, evergreen seasons and rich products. Therefore, Guangdong's diet has always been unique. As early as the Western Han Dynasty's "Huainanzi Spirit Chapter", it contains the fine and extensive selection of Cantonese cuisine, and it is conceivable that more than a thousand years ago, The Cantonese people have been comfortable cooking different odors with different cooking methods.
Cantonese cuisine integrates the characteristics of Local flavors such as Nanhai, Panyu, Dongguan, Shunde and Zhongshan, as well as the characteristics of Beijing, Suzhou, Yang, Hangzhou and other provincial cuisines and Western cuisines.
Take the strengths of a hundred families, use a wide range of materials, choose rare materials, exquisite ingredients, be good at innovating in imitation, and cook according to the preferences of diners. For example, Kyoto bone, fried yellow fish, shrimp popcorn back, etc., are innovative by absorbing the taste of Beijing cuisine; teppanyaki beef, fish-flavored chicken balls, Kung pao chicken cubes, etc., borrow from the taste of Sichuan cuisine; five willow fish, Dongpo meat, wine choking shrimp are Zhejiang cuisine taste; the famous Lingnan Taiye chicken is the hui cuisine flavor; and the Western sauce pork chop, eggplant sauce beef steak, etc., are transplanted from Western cuisine.
Guangdong Qing people bamboo branch words: the sound of the snail is not as crisp as fresh, the best Jia in February day, winter solstice fish raw summer solstice dog, a year of good taste several feasts. The rich and diverse culinary resources of Guangdong are vividly depicted. Cantonese cuisine is widely selected and varied, such as domestic poultry and livestock used in local cuisines, mizusawa fish and shrimp, Guangzhou is not used; and snakes, rats, cats, dogs, mountain game that are not used in various places, Cantonese cuisine is regarded as a dish.
Cantonese cuisine pays attention to absorbing the strengths of each dish, forming a variety of cooking forms, which is a cuisine with its own unique flavor.
Guangzhou cuisine is clear but not light, fresh and vulgar, the selection of materials is exquisite, the variety is diverse, and it is compatible with many Western cuisine methods, paying attention to the momentum and grade of the dish.
Chaozhou ancient belongs to Fujian, so Chaozhou cuisine is fujian and Cantonese flavor, known for cooking seafood dishes and sweets, and the taste is clear and mellow, of which soup dishes are the most distinctive.
Hakka cuisine, also known as Dongjiang cuisine, Hakka is the Central Plains Han people who migrated south, living in the Dongjiang Mountains, and their dishes have a strong local atmosphere, known for stir-frying, frying, baking and stewing. The overall characteristics of Cantonese cuisine are a wide selection of ingredients, novelty and still fresh, the taste of dishes is still light, the taste is rich, pay attention to light but not light, tender but not raw, oily but not greasy, there are "five tastes" (fragrant, loose, soft, fat, thick), "six tastes" (sour, sweet, bitter, spicy, salty, fresh) difference. Strong seasonality, light in summer and autumn, rich in winter and spring, and many dishes have unique flavors.
Cantonese cuisine has the "three absolutes": stewed dog, baked sparrow and braised snake soup.
The dog, the selection of chopping heads, tangerine ear, chopstick feet, chili tail shape of the strong dog, but also with the "Guangdong three treasures" - orange peel, ginger, grass grass accompanied by the production, plus cooking wine, old soy sauce, Zhuhou sauce, slice of sugar and other stew, food is also accompanied by lettuce, tang artemisia, raw garlic, accompanied by lemon leaf shreds or perilla leaves, so that it is fragrant, so that diners smell.
Baked finches refer to baked "grass finches", which have tender flesh and fine bones and delicious taste. Because Guangdong people have always believed that "it is better to eat four or two in the sky than half a pound underground", so the Grass Flower Sparrow is quite popular, and the major restaurants in Guangdong have dishes cooked with hehua finches, such as "Original Fort Stir-fry Flower Finches", "Crispy Fried Grass Finches", "Hundred Flowers Stuffed Flower Finches" and so on.
Braised snake soup, commonly known as "Dragon tiger fighting", is made of cobra, golden ring snake or king cobra with old cats and small hens carefully stewed, because the snake resembles a dragon, cat tiger, chicken Xiao Feng, so it is called "Dragon Tiger Phoenix Stew", is a famous dish in the snake dish. It is characterized by deliciousness, moisture repellent, and a strong body. When eaten with fresh chrysanthemums, lemon leaves, etc., it is even more fresh, fragrant, crisp and sweet.
Compared with other cuisines, Cantonese cuisine started late, but it has a great impact, not only in Guangzhou, but also in Chinese restaurants in Hong Kong, Macao and even around the world, most of which are mainly Cantonese cuisine. Representative classic dishes in Cantonese cuisine include: roast suckling pig, white cut chicken, crispy roast goose, braised suckling pigeon, Taiye chicken, Dongjiang stuffed tofu, Babao winter melon cup, salt baked chicken, etc., all of which are the most famous classic dishes in Cantonese cuisine.
Sichuan cuisine
Sichuan cuisine originated in the ancient Shu kingdom, the Qin and Han Dynasties first appeared, the Han and Jin Dynasties classical Sichuan cuisine was formed, characterized by "still taste" and "good spicy".
The classical Sichuan cuisine of the Tang and Song dynasties further developed, Sichuan cuisine out of the River, "Sichuan food shops" throughout the capital city of Kaifeng and Lin'an, with its "tasteless, palatable Zhen" flavor characteristics and won the favor of many diners, Sichuan cuisine as an independent cuisine was formed in the two Song Dynasties. During the Ming and Qing dynasties, Sichuan cuisine further developed, until the Republic of China period, modern Sichuan cuisine eventually formed the characteristics of "one dish and one grid, hundreds of dishes and hundreds of flavors", "fresh and mellow, spicy and spicy".
Modern Sichuan cuisine is basically composed of three schools, namely, Shanghe Bangchuan cuisine represented by Chengdu Guanfu cuisine and Leshan Jiazhou cuisine in western Sichuan; Xiaohe Bangchuan cuisine in the ancient Lushui River Basin area of southern Sichuan, which is characterized by Zigong Salt Gang Cuisine, Neijiang Sugar Gang Cuisine, Luzhou River Fresh Vegetables and Yibin Sanjiang Cuisine, and Xiahe Bangchuan Cuisine with Chongqing Jianghu Cuisine as a model in the eastern Sichuan region. Together, the three form the three mainstream local flavor genres of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.
Xiaohe Bang Sichuan cuisine is composed of Zigong Salt Gang Cuisine, Southern Sichuan Luzhou River Fresh Vegetables, Yibin Sanjiang Cuisine, Neijiang Sugar Gang Cuisine, Leshan Jiazhou Cuisine, local salt merchants are rich and wealthy, and they are very particular about eating, so Xiaohe Gang Sichuan Cuisine is more atmospheric and high-end.
The characteristics of Shanghe Bang Sichuan cuisine are precise and accurate, strictly based on traditional classic recipes, its mild taste, long fragrance, and concentrated on high-end dishes such as court cuisine and mansion cuisine in Sichuan cuisine, which are usually quite allusive. Often used as a metaphor for the chef's highest level of cooking, the "boiling water cabbage" is the dish of Shanghe GangChuan cuisine.
Zigong salt dishes are divided into three branches: salt merchant cuisine, salt worker cuisine, and guild hall cuisine, with spicy taste, spicy taste, and sweet and sour taste as the three categories.
Salt dishes are characterized by their thick taste, heavy taste and rich taste. Salt help dishes make good use of pepper and ginger, a wide range of materials, select materials, fry, sauté, burn, stir-fry, their own style; boiling, stewing, frying, boiling, each has its own rules. He is especially good at boiling and live crossing, forming a distinct flavor and taste that distinguishes it from other cuisines. In the transmutation and evolution of salt dishes, a large number of well-known dishes have been accumulated, which are loved by everyone, and some of them are even more shy, included in the Sichuan cuisine department, such as boiled beef, cold rabbit, diving fish, etc. that are popular in Sichuan restaurants today.
The Xiahe Gang, centered on Chongqing, is known for its rapid renovation, bold materials, and non-sticking to materials. Due to the mountainous areas of Chongqing and other areas in eastern Sichuan, coupled with the culture of the yangtze River docks, it has an eclectic style of propagation, and it also has many fans in the country, among which the classic dishes are sauerkraut fish, pickled pepper bullfrog, spring water chicken, beer fish and so on.
Sichuan cuisine is characterized by hemp, spicy, fresh and fragrant, with a lot of home-cooked ingredients, and the banquet guests occasionally use mountain treasures and river fresh. Make good use of cooking methods such as small stir-fry, dry sautéing, dry roasting, soaking, and braising. Known for its "taste", the main feature is the variety of taste types, that is, the use of compound flavors. Chili, pepper, pepper, watercress sauce, etc. are the main condiments, different ratios, with spicy, sour and spicy, pepper and hemp, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish aroma, strange taste and other flavor types, all thick and mellow, with "one dish and one grid", "100 dishes and 100 flavors" special flavor, all kinds of dishes are popular among the population.
Lu cuisine
Lu cuisine, which originated in Shandong Qilu flavor, has a long history, a long history and a deep heritage, and has a great influence on the development of cooking technology in Beijing, Tianjin, North China and Northeast China.
The Confucian school originating in Shandong 2500 years ago laid the framework for Chinese cuisine to focus on fine, neutral and healthy aesthetic orientation; in 1600, the "steaming, boiling, roasting, brewing, frying, frying, boiling, cooking, frying, boiling, frying, waxing, salt, soy sauce, vinegar, sauce, wine, honey, and pepper" in the middle and lower reaches of the Yellow River summarized in the "Qi Min Yao Shu" laid the framework for Chinese cooking techniques; a large number of Shandong chefs and dishes entered the court during the Ming and Qing dynasties, further sublimating the style characteristics of Lu cuisine's elegance and luxury, Zhongzheng atmosphere, and peaceful health.
"Bring mountains and seas together, and anoint the soil for thousands of miles("History of Cargo Colonization"). Shandong is located in the lower reaches of the Yellow River, the climate is mild, and the province brings together a variety of landforms such as large rivers, lakes, hills, plains, and seas, which has created an exceptionally rich and balanced variety of ingredients for Lu cuisine. The cooking techniques that are most suitable for each kind of ingredient are different, and the rich variety of ingredients directly stimulates the rich variety of Lu cuisine cooking techniques. The unique material conditions of Shandong' land, coupled with the spiritual pursuit of the Confucian school of "not getting tired of food and not getting tired of being tired of detail" for more than two thousand years, have finally become the yangyang grand view of 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. Highlight the cooking methods for bursting, grilling, pulling silk, especially the explosive, grilled vegetarian is praised by the world.
"The way of cooking is like taking a treasure from a fire. If it is not enough, it will be born, and if it is a little over, it will be old, and it will be fought over russia, and it will be lost to the beard." The technique of explosion fully reflects Lu Cai's kung fu in using fire. Therefore, the world calls it "food in China, fire in Shandong". At the same time, due to the simple customs of Shandong, the hospitality is luxurious, the large plates and large bowls are rich and affordable in the diet, pay attention to quality, and are influenced by Confucius's etiquette and food ideas, pay attention to pomp and circumstance and food etiquette.
Regular banquets include the so-called "perfect and perfect seats", "large seats", "shark fin seats", "wing abalone seats", "sea cucumber seats", "swallow wing seats", "four or four seats", etc., which can reflect the elegant and atmospheric side of Lu cuisine.
After a long period of development and evolution, the Lu cuisine system has gradually formed two schools, including Qingdao, represented by the Fushan Gang, and the Jinan school, including Dezhou and Tai'an, with elegant and luxurious Confucian cuisine called "Yangchun White Snow", as well as a variety of local dishes and flavor snacks.
Jinan flavor is the main body of Lu cuisine and has a great influence in Shandong. Jinan cuisine is most famous for soup dishes, as the saying goes, "the cavity of singing opera, the soup of the chef". Its clear soup and milk soup preparation method are recorded in the "Qi Min Zhi Shu", and Jinan cuisine pays attention to cooking methods such as frying, stir-frying, burning, frying, roasting, and fencing. Jinan cuisine pays attention to affordability, the style is thick, thick, fragrant and tender.
The formation of the Jiaodong flavor genre was most flourished in the Ming and Qing dynasties around the time of the Ming and Qing dynasties. Jiaodong cuisine pays attention to the use of ingredients, fine knife work, refreshing and crisp taste, keeping the original taste of the dish, good at seafood production, especially for cooking small seafood. Due to the unique raw materials and exquisite technology, it constitutes the flavor characteristics of Jiaodong cuisine: it is known for its freshness, crispness and tenderness, the original taste of the original soup, and the cooking techniques are mainly fried, boiled, fried, fried, steamed, fried and grilled.
Confucius cuisine has a long history, exquisite cooking skills, unique style, is China's longest lasting typical official cuisine. Its cooking skills and traditional dishes have been passed down from generation to generation. It has been passed down from generation to generation and has endured for a long time. The formation of Confucius cuisine is mainly due to the successive generations of members of Confucius, adhering to Confucius's legacy of not getting tired of eating, braising and not getting tired of fine, and drinking vegetarian food. The preparation of dishes is extremely elaborate, requiring not only fine materials, meticulous preparation, strict heat, pay attention to taste, but also to be skillful in changing the adjustment, fresh at the right time, in order to feast on its mouth.
The ingredients of Confucius cuisine are extremely extensive, from mountain treasures and seafood to melons, fruits, vegetables, peppers or wild vegetables in the mountains, which can be cooked to produce good vegetables. Confucius cuisine is finely made, good at seasoning, paying attention to the container, and the cooking technique is comprehensive. The traditional Confucian cuisine has been passed down from generation to generation, making it the longest-experienced and culturally tasteful food system in the Chinese food industry.
Huaiyang cuisine
From the scenery of Huaiyang cuisine in the Manchu and Han dynasties to the main theme in the first banquet of the founding of the People's Republic of China, from the jinling flavor in the dream of the Red Chamber to the four famous dishes in China, it can be said that the scenery and literature history of Huaiyang cuisine can be traced back hundreds of years.
Huaiyang cuisine refers to the Huaiyang regional cuisine centered on Yangzhou And Huai'an Province, which was formed in Yangzhou, Huai'an and other regions. Huaiyang cuisine began in the Spring and Autumn, flourished in the Sui and Tang Dynasties, flourished in the Ming and Qing Dynasties, known as "the first taste in the southeast, the most beautiful in the world" reputation, which is characterized by rigorous selection of materials, tailored to talents; fine production, elegant style; the pursuit of the original taste, fresh and peaceful.
01
The selection of materials is rigorous and pays attention to freshness
Huaiyang cuisine flourishing area, the climate is suitable for four distinct seasons, rivers and lakes crisscrossed, water networks crisscrossed, all year round, aquatic poultry and vegetables and wild game continuously. There is a way that "there are knife fish in spring, catfish in summer, crabs and ducks in autumn, and wild vegetables in winter", so the raw materials of Huaiyang cuisine are mainly fresh, which also provides a material basis for being good at stewing in cooking, and focusing on the original taste of seasoning.
Huaiyang cuisine almost every dish has strict requirements for the selection of raw materials, but also let the characteristics of raw materials in the preparation of dishes to be fully exerted, such as baby chicken should be fried to show its tenderness, old chicken should be stewed soup to show its fat, large crab should be steamed, small crab should be fried, etc., and so on.
02
Pay attention to the season, from time to time do not eat
"Drunken crabs don't look at the lights, wind chickens don't look at the lights, knifefish don't look at the lights, knife fish don't look at the lights, and sturgeon don't look at the Dragon Boat Festival." This means that the raw materials for making drunken crab and wind chicken are best before the fifteenth day of the first month, the knife fish is no longer delicious after the Qingming Festival, and the sturgeon is best tasted before the Dragon Boat Festival.
Huaiyang cuisine pays attention to "catching the season", corresponding to the seasonal ingredients and the habit of grabbing fresh, this almost paranoid principle that varies from time to time brings the delicious taste of a season to the extreme.
03
Pay attention to knife work, beautiful shape
Huaiyang cuisine is the "first knife" of the "three knives of Yangzhou", and is known for its "fine knife work and ingenious knife technique". According to statistics, more than 200 kinds of knife and knife methods existing in China, and Huaiyang cuisine is used.
The most famous knife work dish in Huaiyang cuisine is Wensi tofu, which requires a piece of soft tofu to be cut as fine as hair, cotton and continuously; large boiled dry silk, a piece of white dried, the chef can be sliced into 18 pieces by processing, the cut dry silk is not only neat and uniform, but also its thickness can not exceed the matchstick; tofu dumplings, the tender tofu is removed from the old skin, sliced into thin slices with a flat knife method, put on the filling, angled on top, and then cut into a crescent shape with a knife.
There are also kung fu dishes such as lion's head, do not use the meat grinder to grind the meat into mushrooms, fat and lean meat should be finely cut and coarsely chopped, that is, finely cut into diced pomegranates and then chopped with a knife, in order to achieve the best taste of fresh and soft glutinous.
In addition, there are three sets of dishes such as duck and boneless duck palms, although the knife work is not visible from the surface, but in fact, it is necessary to use the exquisite bone removal knife method to ensure that the bone can still maintain the complete appearance and beauty after the bone is removed.
04
Pay attention to fire and pay attention to fire
Huaiyang cuisine according to the ancients put forward the "fire as the age" cooking program, Dingzhong's transformation of exquisite microfibers, through the adjustment of the fire to reflect the dish fresh, fragrant, crisp, crisp, tender, glutinous, fine, rotten and other different characteristics.
Huaiyang cuisine is good at stewing and boiling, because these methods can better highlight the original flavor of raw materials. Huaiyang cuisine is mainly stewed and boiled famous dishes include crab powder lion's head, stewed round fish, sand pot wild duck, three sets of duck, large boiled dried silk and so on.
05
Moderately sweet and salty, pay attention to the original taste
Huaiyang cuisine not only has the fresh, crisp and tender characteristics of southern cuisine, but also integrates the salty, color and thick characteristics of northern cuisine, forming its own sweet and salty moderate, salty and slightly sweet flavor.
Huaiyang cuisine pays attention to the peace of taste, with the original taste of raw materials as the main body, supplemented by other seasonings, auxiliary materials only to set off the main body, the taste is different, the primary and secondary are clear, so its taste is pure and not mixed, fresh and peaceful, moderate in thickness and light, suitable for both north and south.
Zhejiang cuisine
Zhejiang cuisine, referred to as Zhejiang cuisine, is rich in Jiangnan characteristics, has a long history and a long history, and is a famous local dish in China.
Zhejiang is bordered by the East China Sea, with a mild climate, fertile land, and abundant production of various fruit and vegetable crops; dense rivers and han, abundant water resources, and fresh sources of market in the four seasons; and undulating hills in the southwest, rich in mountain rare game, which provide rich raw materials for cooking. Rich culinary resources, many famous and excellent specialties, combined with excellent cooking skills, make Zhejiang cuisine stand out in a unique system.
Zhejiang cuisine is mainly composed of four local flavor dishes in Hangzhou, Ningbo, Shaoxing and Wenzhou, hand in hand, and driving hand in hand. Zhejiang cuisine has developed to modern times, is a succession of fine products, day by day perfect, self-unified, has the reputation of "three thousand kinds of delicious food". The characteristics of Zhejiang cuisine are as follows:
The selection of materials is exquisite
Raw materials pay attention to 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 based on the seasons, the poultry and livestock used are mostly special products, which fully reflects the zhejiang cuisine selection of raw materials, the use of materials pay attention to the part, follow the "order of four hours" of the selection of materials principle.
Culinary ingenuity
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 roasting. "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.
Focus on the original taste
The taste pays attention to freshness and tenderness, maintaining the true color and true taste of the raw materials. Due to the rich products of Zhejiang, when preparing the name of the dish, it is mostly complemented by fragrant things such as fresh shoots, ham, mushrooms, mushrooms and green leaf vegetables in the four seasons, and at the same time skillfully uses condiments such as green onions, ginger, garlic, shaojiu, vinegar and so on to achieve the effect of removing fishiness, smelling and increasing fragrance, expelling the bad taste of raw materials, and increasing the original flavor of ingredients.
Exquisitely made
The dishes of Zhejiang cuisine are exquisite in form, exquisite and delicate, beautiful and elegant. Looking at the marriage and cooking of zhejiang famous chefs' comprehensive knife handling techniques, the ingenuity of side dishes, the delicacy of cooking, the exquisite loading of plates, the delicate and changeable knife techniques and elegant color matching in Zhejiang, which are deeply appreciated by gourmets at home and abroad.
For example, the traditional famous dish "thin slice of ham", the thickness of the slices is equal, the length is consistent, the uniformity, each piece of red and white, the shape is particularly similar to the arch bridge of jiangnan water town; the traditional famous dish of the Southern Song Dynasty "crab stuffed orange", the color is gorgeous, the orange crab is beautiful, the concept is ingenious, and the style is unique. Many dishes are rich in beautiful legends, and strong cultural color is also a major feature of Zhejiang cuisine.
Fujian cuisine
Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and later integrated with the flavors of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian to form a 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.
Fujian cuisine pays attention to knife skills, which is known as "thin as paper, cut into strips like hair, and shaved flowers like lychees", and all knife skills are around the "taste", so that the raw materials through the knife skills, but also reflect the original taste and texture of the raw materials.
Fujian cuisine opposes flashiness, mannerism, advocates the natural beauty of raw materials and achieves the effect of deep integration of taste, natural generosity and consistency in the fire. "Nestlé Snail Slice" is a typical dish, which makes the dish like a blooming peony flower through knife work and proper heat, which is pleasing to the eye and crisp and delicious.
Fujian cuisine attaches great importance to soup dishes, which are related to the multi-cooking seafood and traditional food customs.
Fujian kitchen has long been the cooking and ensure that the raw materials are fresh, pure taste, nourishing, from the long-term accumulation of experience believes that the best way to maintain the essence and original taste of raw materials is the soup dish, so the soup dish is more and more elaborate. Some are as white as milk, sweet and refreshing; some soups are as clear as water, the color is delicious; some are golden and clear, rich and fragrant; some soups are thick and colorful, and the taste is thick and fragrant.
"Chicken soup sea mussels" is a representative dish, its "chicken soup" is not a simple "chicken" soup, but after carefully made "three mushroom soup", extracted from hens, pork tenderloin, beef refined, into the Fujian sea mussels, let people feel relaxed, endless aftertaste.
In terms of taste, Fujian cuisine is salty, sweet, sour, spicy and fragrant, but strives to maintain the original taste. Make good use of sugar, sweet and fishy; use vinegar skillfully, the acid can be refreshing, and the light taste can maintain the original taste. Therefore, it is known for being sweet but not greasy, light but not thin.
Hunan
Hunan cuisine is Hunan cuisine, Hunan cuisine has a long history, as early as the Han Dynasty has formed a cuisine system, cooking skills have been quite high level. It specializes in spicy and sour, with a strong mountain flavor.
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.
Hunan is located in the central and southern regions of China, with a warm climate, abundant rainfall and superior natural conditions. Xiangxi is mountainous, rich in bamboo shoots, mushrooms and mountain rare wild game; southeast Hunan is hilly and basin, with developed family animal husbandry and sideline fisheries; xiangbei is the famous Dongting Lake Plain, known as the "land of fish and rice". In the "Records of History", it was recorded that Chudi was "the terrain is sparing, and there is no plague of hunger.". The abundance of products provides exquisite raw materials for diet.
Hunan cuisine consists of three local flavors based on the Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountainous Area. The cuisine of the Xiangjiang River Basin is centered on Changsha, Hengyang and Xiangtan, of which Changsha and Hengyang are the mainstays, paying attention to the exquisite connotation of the dish and the beauty of the appearance, and the harmonious unity of color, aroma, taste, utensils and quality, thus becoming the mainstream of Hunan cuisine. Dongting Lake cuisine is mainly from Changde and Yueyang, and is good at making river fresh waterfowl, while the cuisine of The Western Hunan Region is composed of ethnic dishes from Western Hunan and Northern Hunan and is known for cooking rare wild game from the mountains.
Hunan cuisine has always attached importance to the combination of raw materials and the infiltration of tastes. Hunan cuisine is especially sour and spicy. Due to the geographical location, the climate in Hunan is mild and humid, so people like to eat peppers to refresh their minds and get wet. Dishes made with sour kimchi and chili peppers are appetizing and popular, making them a unique local food custom.
Emblem dish
Hui cuisine originated in the Huizhou capital during the Southern Song Dynasty (now Huangshan City, Wuyuan County, Jiangxi Province, and Jixi County, Xuancheng City, Anhui Province), Hui cuisine is a local feature of ancient Huizhou, and its unique geographical and cultural environment gives Huizhou a unique taste.
Due to the rise of the Ming and Qing emblem merchants, this local flavor gradually entered the market, spreading in The Jiangsu, Zhejiang, Gansu, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, with a wide influence, the Ming and Qing dynasties once ranked first among the eight major cuisines.
The formation of Hui cuisine is closely related to the unique geographical environment, cultural environment and food customs of ancient Huizhou in Jiangnan. The natural environment of Huizhou with green trees, ravines and pleasant climate provides inexhaustible raw materials for Huizhou cuisine.
The unique conditions have become a powerful material guarantee for the development of Huizhou cuisine, and at the same time, Huizhou's extensive customs, etiquette, and seasonal activities have also effectively promoted the formation and development of Huizhou cuisine. In Jixi, among the folk banquets, the county town has six large plates and ten bowls of fine dots and four, Lingbei has four plates and one pot, and Lingnan has nine bowls of six and ten bowls and eight. Emblem cuisine features 4:
Locally sourced ingredients to win with freshness
Huidi is rich in mountain treasures and wild game river fresh poultry, and local materials make the local characteristics of the dishes stand out and ensure freshness.
Make good use of fire, fire is unique.
According to the texture characteristics of different raw materials and the flavor requirements of the finished dish, it is cooked on high, medium and low heat.
Adept at stewing, the intensity is appropriate.
In addition to the techniques of frying, stir-frying, boiling, frying, braising, boiling, roasting and so on, it is especially famous for its cooking, stewing, smoking and steaming dishes.
Pay attention to nature and nourish yourself with food.
Hui cuisine inherits the tradition of the same origin of medicine and food in the motherland, and pays attention to food supplements, which is a major feature of Hui cuisine.