Introduction of the eight Chinese cuisines
There are many schools of Chinese cuisine in cooking. The most influential and representative of them are also recognized by the community: Lu, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Hui and other cuisines, which is often referred to as China's "eight major cuisines".
The formation of a cuisine and its long history and unique culinary characteristics are inseparable. At the same time, it is also affected by the region's natural geography, climatic conditions, resources, specialties, eating habits and so on. Some people put the "eight cuisines" with anthropomorphic techniques depicted as: Suzhou, Zhejiang cuisine is better than the beautiful beauty of the South; Lu, Anhui cuisine is like the ancient and simple northern health; Guangdong, Fujian cuisine is like the elegant son of the wind flow; Szechuan, Hunan cuisine is like the connotation of the rich and full of talent full of celebrities.
China's "eight major cuisines" have their own cooking techniques, and the characteristics of their dishes are also very different.
Shandong cuisine: by Jinan and Jiaodong two parts of the local flavor composed of strong flavor, onion and garlic, especially to cook seafood, soup dishes and a variety of animal offal for long. Representative dishes: oil explosion Daha, braised conch, sugar-crusted carp
Sichuan cuisine: Chengdu, Chongqing, two schools. Known for its flavor, wide range of flavors, thick flavor, strong flavor. The representative dishes are Gongbao Chicken, Bear's Paw, Shredded Pork with Fish Scent, and Dry-Braised Shark's Fin
Jiangsu Cuisine: It is developed from Yangzhou, Suzhou, and Nanjing local cuisines. It is famous for stewing, braising and simmering; it emphasizes on adjusting the soup and keeping the original juice. Representative dishes: chicken soup boiled dried silk, stewed crabmeat, lion's head, crystal hooves, duck wrapped fish
Zhejiang cuisine: Hangzhou, Ningbo, Shaoxing and other local dishes, the most famous is Hangzhou cuisine. Tender and soft, mellow and glutinous, refreshing and not greasy. Representative dishes: Longjing Shrimp, West Lake Vinegar Fish, Called Chicken
Guangdong Cuisine: There are three schools of Guangzhou, Chaozhou and Dongjiang, with Guangzhou Cuisine as the representative. Cooking methods highlighting frying, deep-frying, braising, stewing, etc., the taste is characterized by refreshing, light, crisp, fresh. Representative dishes: three snakes, dragon, tiger and phoenix assembly, roast suckling pig, salt bureau (left plus fire side) chicken, melon cup, ancient meat
Hunan cuisine: focus on spicy, spicy, sour, spicy, spicy, burnt hemp, fragrant and fresh, especially spicy and sour predominant. Representative dishes: red simmered shark's fin, ice sugar Hunan lotus
Fujian cuisine: developed by Fuzhou, Quanzhou, Xiamen and other places, and Fuzhou cuisine as its representative. The main raw material is seafood, focusing on sweet, sour, salty, colorful and fresh. Representative dishes: snowflake chicken, Jin Shoufu, roasted pieces of bad chicken, orange juice Gaji fish, Taiji shrimp
Anhui cuisine: by the south of Anhui, along the river and along the Huaihuai local flavor composition. South Anhui cuisine is the main representative. To ham flavor, rock sugar to refresh, good at burning stew, pay attention to the fire work. Representative dishes: gourd duck, Fu Li Ji roasted chicken