Xiaojuan Cuisine today made a detailed introduction to the eight major cuisines of our country, respectively, from the source, cooking techniques, characteristics, representative dishes, etc., in the form of pictures and texts to let the majority of gourmet old irons, so that everyone can enjoy a gourmet visual feast.
Eight major cuisines
In our catering culture, when it comes to the number of recipes, the breadth of taste types, and the exquisite and complex methods, we say that it is second in the world, and no other country dares to call it the first. Due to China's vast territory and complex environment, the food culture of the southeast, southwest, and northwest shows obvious regional differences. The cuisine of Chinese food culture, in a certain geographical area, due to the difference in climate, terrain, history, products and food customs, has formed a set of self-contained cooking techniques and flavors after a long history of evolution, and has been recognized by all parts of the country as a local dish.
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Before the Qing Dynasty, the four major cuisines of Lu, Sichuan, Cantonese and Suzhou were formed, and after the Qing Dynasty, local cuisines such as Fujian, Zhejiang, Xiang and Hui also gradually became famous, so the "eight major cuisines" of China were formed, namely Lu cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine.
Cuisine distribution map
There are many main cooking methods, namely: slip, stew, burn, steam, steam, crisp, stew, stew, grill, stew, fry, fry, casserole, pulling silk cold mix, drizzle and other cooking methods.
Origin of Lu cuisine
Lu cuisine, which originated in Qilu cuisine in Shandong Province, originated in Boshan District, Zibo City, Shandong Province, is the only spontaneous cuisine among the four traditional Chinese cuisines (and also the eight major cuisines), and is the oldest, most technical, most difficult and most effective cuisine.
Characteristics and characteristics of Lu cuisine
The taste is salty and fresh. Pay attention to the excellent texture of raw materials, use salt to freshen, soup to strengthen freshness, seasoning to emphasize salty and fresh pure, highlight the original taste. Salty and fresh is mainly exquisite, proficient in making soups, good at cooking seafood.
Representative dish: Grilled sea cucumber with green onion
(Due to the too many representative dishes, the editor does not describe them one by one, only lists one dish) for the old iron to enjoy.
Grilled sea cucumber with green onion
Origin of Sichuan cuisine
At the end of the Ming Dynasty and the beginning of the Qing Dynasty, peppers were introduced, until the end of the Qing Dynasty, the flavor characteristics were gradually fixed, and after the founding of New China, it was innovatively developed, Sichuan cuisine was mainly home-cooked dishes, supplemented by high-end dishes, mostly used for daily flavors, and there was no shortage of mountain treasure seafood. Sichuan cuisine is divided into three factions: Rong Pai (Shanghe Gang), Yu Pai (Xiahe Gang), and Yan Gang (Xiaohe Gang)
Characteristics and characteristics of Sichuan cuisine
The taste is spicy, the dishes are diverse, the taste is fresh and mellow, and the spices are used to make good use of spicy flavors (fish, spicy, spicy, tangerine peel, pepper, strange taste, sour and spicy flavors).
Representative dish: Sichuan hot pot
(Due to the large number of representative dishes, the editor does not describe them one by one, only lists one or two dishes) for the old iron to enjoy.
Sichuan-style hot pot
Origins of Cantonese cuisine
Cantonese cuisine originated in the Central Plains. Cantonese cuisine is composed of three local flavors: Chaozhou cuisine (also known as Chaoshan cuisine), Guangzhou cuisine (also known as Cantonese cuisine), and Dongjiang cuisine (also known as Hakka cuisine) and the three flavors have their own characteristics.
Cantonese cuisine features and characteristics
The taste is mainly fresh and fragrant. The selection of materials is fine, light but not light, fresh and not vulgar, tender but not raw, oily but not greasy. Good at small stir-frying, requiring mastery of the heat and oil temperature just right. It is also compatible with many Western cuisine methods, paying attention to the momentum and grade of dishes.
Representative dish: Roast suckling pig
Roast suckling pig
The origin of Jiangsu cuisine
Jiangsu cuisine (referred to as Su cuisine). Beginning in the Southern and Northern Dynasties, Su cuisine consisted of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine.
Characteristics and characteristics of Jiangsu cuisine
The taste is light and predominant. The material is rigorous, pay attention to color matching, pay attention to the shape, and the four seasons are different. Cooking techniques are known for stewing, simmering and simmering; Pay attention to the soup, keep the original juice, and the taste is peaceful. Make good use of vegetables. Among them, Huaiyang cuisine pays attention to material selection and knife work, and is good at making soups; Southern Jiangsu cuisine has a sweet taste, pays attention to the production of soy sauce, and makes good use of fragrant lees and rice wine to taste.
Representative dish: Squirrel cinnamon fish
Squirrel cinnamon fish
Origin of 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.
Characteristics and characteristics of Fujian cuisine
The taste is mainly fresh and fragrant. Especially known for its "fragrant" and "taste", its fresh, mellow, meaty and non-greasy style. Three characteristics, one is longer than the red rotten seasoning, two longer than the soup, and the third is longer than the use of sweet and sour.
Representative dish: Buddha jumping off the wall
Buddha jumped off the wall
Origin of Zhejiang cuisine
Originated in Zhejiang Province, Zhejiang Province is known as the "hometown of fish and rice in Jiangnan", rich products combined with excellent cooking skills, so that Zhejiang cuisine is a school of its own, Zhejiang cuisine is mainly composed of Hangzhou cuisine, Ningbo cuisine, Shaoxing cuisine, Wenzhou cuisine four genres, each with strong local characteristics.
Characteristics and characteristics of Zhejiang cuisine
The taste is light and predominant. The dishes are small and exquisite, clean and elegant, the dishes are delicious and smooth, crisp and soft and refreshing. Season with lees and rice wine. The cooking techniques are abundant, especially in the cooking of seafood river. The taste pays attention to freshness and tenderness, maintaining the true color and true taste of the raw materials. The dishes are exquisite in form, exquisite and delicate, beautiful and elegant.
Representative dish: West Lake vinegar fish
West Lake vinegar fish
Origin of Hunan cuisine
As early as the Han Dynasty, a cuisine system was formed. It mainly focuses on three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountainous Area.
Characteristics and characteristics of Hunan cuisine
The taste is spicy and spicy, and there are many varieties. The color is oiled and the color is heavy and strong, and it is affordable; Spicy, fresh and tender. Pay attention to the combination of raw materials, taste and mutual penetration. Hunan cuisine is especially spicy and spicy. Relatively speaking, the simmering kung fu of Hunan cuisine is even better, almost reaching the point of pure fire. Simmering, in terms of color changes, can be divided into red simmering, white simmering, in terms of seasoning, there are clear soup simmering, thick soup simmering and milk soup simmering. Simmer over low heat, original.
Representative dish: Kuzuan shark fin soup
Kuzuan shark fin soup
Origin of emblem cuisine
Hui cuisine originated in the ancient Huizhou during the Southern Song Dynasty, and is a general term for Anhui southern cuisine, Anhui River cuisine, Hefei cuisine, Huainan cuisine and northern Anhui cuisine represented by Huizhou cuisine.
Emblem cuisine features and characteristics
The taste is mainly spicy. He is good at burning, stewing and steaming, while frying and stir-frying are few, heavy oil, heavy color, and heavy fire. Heavy fire engineering is a historical, its unique features are concentrated in the kung fu dishes that are good at burning, stewing, smoking and steaming, and different dishes use different fire control techniques to form a crisp, tender, fragrant and fresh unique flavor, of which the most emblem-style characteristics are sliding, stewing and raw smoking.
Representative dish: Pickled mandarin fish (stinky mandarin fish)
Marinated mandarin fish (stinky mandarin fish)