The Yangtze River Basin covers geography, climate and culture
The difference is enormous
Affected by factors such as property, shipping, lifestyle, etc
There is a wide variety of cuisines
It can be roughly divided into
Dianzang, Chuanyu, Jingchu, Wuyue
Four major food culture areas
From authentic to ingenious
From bold to finely cooked
Yangtze River cuisine
It's all-encompassing
1
Dianzang: A return to the original natural flavor of the basics
The Yangtze River originates on the Qinghai-Tibet Plateau
It has an alpine climate
Many places are not suitable for farming
But there is plenty of sunshine
Widespread meadows
Coupled with abundant rainfall and meltwater from snow and ice
Created the upper reaches of the Yangtze River
Numerous tributaries and lakes
The highland peoples have been following water sources since ancient times
Livestock on the Tibetan Plateau
Tsopu Ranch is an important grassland in Batang, Sichuan
The glacial meltwater converges into Lake Tsopu, providing the water needed for grazing
Flows through the Bachu River into the Jinsha River (Yangtze River)
Yaks and Tibetan sheep
The body is covered with heavy hair
Able to adapt to alpine climates
Became a person living in a pastoral area
An extremely important food supply
Beef and mutton, dairy products, ghee, etc
Provides plenty of heat
It also has the effect of adjusting to the cold climate of high mountains
But because these areas are not very populated
Nor have large settlements and developed economies been formed
The local diet retains its original character
Butter tea
To adapt to the herding life
Food needs to be easy to carry and durable
Beef and lamb are usually cut into strips
Hang directly next to the tent to air dry
However, the taste is harder
People who are not used to eating may not even be able to chew
As a result, improved yak jerky was also derived
The palate is slightly softer
Influenced by the taste of Sichuan
Marinated in spicy spices
Yak jerky
As the Yangtze River rushes down from the Qinghai-Tibet Plateau
Come to the Hengduan Mountains
The rivers encounter the wrinkled mountains of Yunnan
Deeply rooted in it
Altitude varies widely
Form a three-dimensional climate
Humid and heat conditions vary greatly from high to low
Coupled with the mountain barrier, it is not easy to develop
Different types of forests flourish
It has bred a rich variety of fungi
Chanterelles in the forests of Lijiang, Yunnan
Central Yunnan is the most abundant variety of fungi in Yunnan Province
The region with the highest yields
This area is centered on the Chuxiong Yi Autonomous Prefecture
Yunnan is the most famous fungal producing area
Such as Chuxiong, Nanhua, Shizong, Wuding and so on
All are located in this area
Representative varieties are
Milk mushrooms, porcini mushrooms, matsutake mushrooms, chicken fir, truffles, morel mushrooms, etc
In Chuxiong, Yunnan, customers buy fresh wild mushrooms in the market
Yunnan people cook mushrooms in a variety of ways
Porcini mushrooms, aseptic fold on the back, thick flesh of the bacteria
Suitable for cutting thin slices and stir-frying
It can be fresh, smooth, soft, crisp and tender
These seemingly contradictory tastes come together
Chicken fir fungus, thick and fat meat, fine filament white
Generally boiled soup with water, without any accessories
In the Ming Dynasty, Yang Shen once put chicken mushrooms
Compare to the agar jade liquid in wonderland
The texture is delicate, with fragrant, fresh, sweet and other characteristics
Taste it once and it will never be for a lifetime
Large-flowered matsutake mushrooms
It can even be cut into thin slices and served cold
Get a great fresh fragrance
Wild mushroom hot pot
As for the well-known wild mushroom hot pot?
For many Yunnan people
This practice is simply a tyrannical thing
- Stew in a pot
It is difficult to eat the unique flavor of each strain
2
Sichuan-Chongqing: The invigorating flavor of the kingdom of Heaven
Follow the Yangtze River all the way east
Deep into Sichuan and Chongqing
The taste of the Yangtze River
It also becomes hot and cheerful
The Sichuan Basin has long been a country of heavenly capitals
Rich in products and livable climate
After the opening of the port at the end of the Qing Dynasty
The inland ports of Sichuan and Chongqing are booming
Food culture and cooking art throughout the country
Follow the Yangtze River upstream to Sichuan-Chongqing
Combine local produce with eating habits
Here to integrate, develop
It is known as "food in China, taste in Sichuan"
With the large-scale rise of the boat gang
There are areas that follow the boat gang
The idea of dividing the Sichuan cuisine gangs
The Sichuan Basin is known as the country of Tianfu and is rich in products
It is located in the upper section of the Chuan River (the Yangtze River from Yibin, Sichuan to Yichang, Hubei).
Represented by Chengdu cuisine, Shanghe Gang Sichuan cuisine
Originated over two thousand years
Chengdu has always been the political, economic and cultural center of the Sichuan Basin
The food culture is deep and famous
Many traditional dishes originated in Chengdu
Home-cooked food is the mainstay
Like mapo tofu, back pot meat, husband and wife lung slices, etc
Sichuan Chengdu Mapo tofu
From the end of the Qing Dynasty to the modern era, water transport was developed
Coupled with the large-scale migration of "lakes and rivers"
Seafood, court food culture
Introduced with population exchanges
This makes Sichuan cuisine more diversified
There have even been births based on seafood and mountain treasures
Chengdu version of Manchu full seat
Various sea cucumber mats, shark fin mats, abalone mats, and swallow dishes
It fills the gap in the famous and expensive dishes in Sichuan cuisine
A poinsettia of sea cucumbers, boiled water cabbage
These dishes are very different from traditional Sichuan cuisine
Much stems from this cultural exchange
During the Republic of China period, sea cucumber seats were very popular in Sichuan and Chongqing
The lower part of the River River helps Sichuan cuisine
Or the Chongqing Gang
It is a proper "jianghu taste"
Chongqing is a river city
It is located at the confluence of the Jialing River and the Yangtze River
It has always been a necessary place for the outside world to enter Shu
After the opening of the port in modern times
Shipping is booming like never before
Boatmen, travelers, immigrants
Chongqing has become a vast river and lake with hundreds of rivers and rivers
Diverse and people-friendly jianghu cuisine
Like the anchovies in Chongqing Bishan Laifengyi
Bean blossom rice can be seen everywhere up and down the city
Even the newly created Liangshan chicken and gaseous beef in recent years
Whether it's the name, taste or origin of the dish
All of them highlight Chongqing's straightforward and fiery jianghu character
Chongqing Wanzhou grilled fish, which is popular all over the country
Chongqing hot pot that everyone knows today
An extensive diet originally from the dock boatmen:
Passers-by who have never known each other
Eat a pot of brine boiled water at the dockside
Divided into nine grids (nine squares)
Don't hate each other
And the well water does not violate the river water
Chongqing Jiugong grid hot pot
It is distributed in the middle reaches of the Jialing River, near the small river of Shaanxi and Gansu
Due to the difference in river flows
The food taste is very different from the style of Chengdu and Chongqing
Since ancient times, the Jialing River has been the main road between Shaanxi and Gansu to communicate with Bashu
Therefore, this area is greatly influenced by the northern food culture
Beef and mutton dishes are numerous and famous
Such as Shunqing lamb, Langzhong Zhangfei beef, Daxian Dengying beef and so on
Chuanbei cold powder also has a northwestern diet flavor
The pungency is lower than that of southern Sichuan
Northern Sichuan cool powder
3
Jingchu: The popular delicacy of the land of fish and rice
The middle reaches of the Yangtze River are the birthplace of ancient Chu culture
The erosion of the Yangtze River system for tens of millions of years
A huge amount of silt has accumulated
Chudi formed a fertile alluvial plain
The depression through which the river passes
Stagnant water forms a vast lake
Sweet lotus roots, fertile aquatic products, and abundant rice cultivation are nurtured
Make this place a true "land of fish and rice"
Liangzi Lake is an important aquatic product area in Hubei
Hubei people rely on water to draft water
In this place, which Sima Qian called "rice soup fish"
Fish are the protagonists
Wuhan people have a four-season fish food guide:
Spring feeding bream, summer eel white, autumn carp, winter salmon
Among them is the bream, that is, the Wuchang fish
It has become a famous dish in Hubei
In addition to the traditional steaming
Also developed by local chefs
Sea cucumber, crispy, air-dried, flower stuffed, braised
Chicken porridge cream, bayberry, snow white plum and other different flavors of the preparation
Crispy Wuchang fish
In addition to fish, it is blessed with unique freshwater resources
He also gave Lotus a piece of heaven and earth
It grows in the Jianghan Plain and the hilly areas of southeastern Hubei
Shallow water lakes and pond weirs of Hubei lotus roots
Delicious and extraordinary
To the homes of countless ordinary people in Hubei
The most common is to incarnate a bowl of pork rib lotus root soup
Drink in the wet and cold winter season
Not only warm the whole body
Nourishes and satisfies the taste buds
And it represents the taste of home
Xiangyang, Hubei Province, harvest lotus roots
As opposed to lotus roots, which have been planted for thousands of years
Crayfish are a product of the rise of the last two decades
Since the 1990s
Crayfish as an invasive species
In Hubei Province, the Qianjiang River flooded
Yet soon
Savvy Hubei businessmen have found business opportunities
Hubei has experienced river-water complex alluvial
The lake slowly deposits
Suitable for the growth of crayfish
And then a number of aquatic experts
The pattern of shrimp-rice co-cultivation was studied
And in the Wuqi oil field, which is a 30-minute drive from Qianjiang City
On an unremarkable food stall
Li Daijun made crayfish into "braised prawns in oil"
A combination of the two
Crayfish quickly swept the country
Hubei is always creative in eating crayfish
A restaurant in Xiangyang launched a peeled "lazy crayfish"
Wuhan is located at the confluence of the Han and Yangtze rivers
Geography is important
It is known as the thoroughfare of nine provinces
Since the end of the Qing Dynasty, the docks have flourished
It makes Wuhan merchants gather, and the goods are rotated
The peddler's pawns and shoulder-to-shoulder men hurriedly walked
People should seize the time to travel to and from the market and the wharf
The habit of "prematurely" forming outside continues to this day
And the breakfast selection was so much
Enough to eat for a month without repeating the sample
"Premature" diners on the streets of Wuhan Pictured from: People's Vision
This is because in history, the military and political merchants of the north and south of the world have been divided
Bringing food from hometown to Wuhan "mixed race"
The spread of eating habits
There are both down the Yangtze River and up the Yangtze River
But local hot dry noodles
Due to the low price, fast production and high heat
Perfect for running the dock
Became the king of breakfast in Wuhan
Wuhan hot dry noodles
4
Wu Yue: The exquisite taste of the rich Jiangnan
Diverse diets in the lower reaches of the Yangtze River
It comes from the abundance of ingredients and the diversity of cultures
People's almost picky pursuit of taste
It is a silhouette of economic development
This land of Wuyue
The climate is warm and humid
Abundant rainfall and a dense river network
Since ancient times, it has been a rich place where farming and breeding have flourished
There have been many times in history around the economic development of the Yangtze River
It fuels the development of Wuyue cuisine
Sanji Fish Pond in Huzhou, Zhejiang
It is a polder derivative that originated in the Taihu Lake Basin
It can produce silk and aquatic products at the same time
It has a history of more than 2,000 years
Huaiyang cuisine is the "best" in Wuyue cuisine
Sui and Tang dynasties began
The Beijing-Hangzhou Canal connects the land of Gyeonggi in the south and Gyeonggi in the north
The Huaiyang area at the intersection of the Yangtze River and the Grand Canal
Including Yangzhou, Taizhou, Zhenjiang, Yancheng, Huai'an and other places
Become a water and land transportation hub for the distribution of materials
There are many lakes on both sides of the river and the river
Rich in products
Aquatic products, poultry and vegetables are continuous throughout the year
Therefore, the raw materials of local dishes are alive
Cooking is focused on the original taste
Soft-pocketed long fish is a very famous Huaiyang dish
It is made from eels abundant in the Huaiyang region
Tender and delicious, nourishing the body
Large boiled dried shreds
It embodies the typical Flavor of Huaiyang Cuisine and the exquisite cooking skills
But more importantly
The Huaiyang region was historically a salt-producing area
With the reform of the salt industry in the late Ming Dynasty
Salt merchants who move according to the situation
With the unprecedented development of salt and water transport
Earn a lot of money
Some salt merchants began to pursue luxurious diets
It is both enjoyment and showing that you have money
Therefore, on the basis of an already increasingly rich diet
It has developed a delicate and intricate And exquisitely carved Huaiyang dish
Exquisite Huaiyang cuisine
Throw away the luxurious Huaiyang cuisine
Wuyue people also have a set of ducks
Mother oil boat duck, Yangzhou three sets of duck, Suzhou sauce duck, dried bamboo shoots old duck stew
There are also gaoyou salted duck eggs that Mr. Wang Zengqi never forgets
Eight treasure ducks created by Shanghainese
It's all signature cuisine
The duck-eating culture reached its peak in Nanjing
According to statistics, Nanjing eats an average of 120 million ducks per year
For the people of Nanjing
It is perfectly possible to eat duck fat pancakes for breakfast
At noon, a bowl of duck blood vermicelli soup comes
Enjoy roast duck or brine duck in the evening
Nanjing saltwater duck
These diverse ways to eat
First of all, it is due to the abundance of ingredients
There are numerous river ponds and beaches in the middle and lower reaches of the Yangtze River
It is rich in fish, shrimp, snails and aquatic weeds
It provides a rich food source for ducks
Developed agricultural civilizations established a settled lifestyle
Suitable for large-scale poultry farming
Ducks became an ideal source of meat
Gaoyou salted duck eggs
Jiangnan crab-eating culture has flourished since ancient times
Developed to this day
Hairy crab has become a delicacy eaten all over the country
Hairy crabs are migratory organisms
Every year after the autumn equinox
Hairy crabs that live in freshwater lakes have matured their gonads
They will enter the river in groups and flow east along the water
Mating to shallow seas at the mouth of the sea
Early summer of the second year
Newborn baby crabs go up the river
Enters freshwater for growth
Because Yangcheng Lake is relatively close to the mouth of the Yangtze River and the mouth of the sea
Hairy crab migration routes are relatively short
And it's rich in nutrients
Yangcheng Lake hairy crab is famous all over the world
However, with the increase in demand for hairy crabs
There are many hairy crabs on the market
Crab seedlings are bred in shallow waters
It is then stocked in major inland lakes for culture
Hairy crabs
For the people of Suzhou
Eating crabs, there is more than one set
It is "one set at a time", which is very exquisite
There are as many as 8 tools for eating crabs alone
Commonly known as "crab eight pieces":
Round-toed scissors, tweezers, brazings, spoons and more
Serve with minced ginger, wine, vinegar and sugar
Lift the lid first and eat the bucket, the male is anointed, and the female is yellow
The second time to eat the urn, that is, the chest
Eat enough, fold and open, and suck the meat
Finally, there are the fat crab claws
During the banquet, oranges, chestnuts, and windswept lings are also served
Drink alcohol and gargle tea
It's the ultimate enjoyment
Suzhou people eat crab tools "crab eight pieces"
Arrived at the mouth of the Yangtze River
Of course, I have to mention Haipai Western food
Modern period
It is located in Shanghai at the mouth of the Yangtze River
It is an important foreign trade port
It is the window for Western culture to enter China
Diet is also deeply affected
Many Western restaurants have emerged in Shanghai
Although it was originally intended to satisfy the tastes of foreigners doing business
However, it has gradually evolved into a way of eating "doing in Western food" and "combining Chinese and Western"
Invented dishes such as tonkatsu, borscht, potato salad and more
It even affected Chinese's impression of Western food
Signature dishes of Haipai Western cuisine: pork cutlet, borscht
Cultural exchanges and geographical differences
It has created a brilliant and diverse cuisine in the Yangtze River Basin
To see for yourself whether these delicacies live up to their name
In order to have a deeper understanding of the customs and customs of our country
This year's weight loss program
Let's put it aside...
Source: China National Geographic
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