1 Shandong cuisine: Shandong cuisine consists of three flavors: Qilu, Jiaoliao and Kongfu. It is the biggest dish in the court. Dominated by the taste of Confucius. Shandong cuisine has an important influence on other cuisines, so Shandong cuisine is the first of the eight cuisines.
(1) Qilu flavor, represented by jinan cuisine, prevails in Lubei, Tianjin and Hebei.
Qilu cuisine is famous for its fragrance, tenderness and pure taste. In particular, there are strict regulations on the use and cooking of soup, clear soup and milk soup, and the dishes are famous for their freshness, crispness and tenderness. Making soup is a major feature of jinan cuisine. Sweet and sour carp, kung pao chicken (Shandong), Jiuzhuan large intestine, crispy soup, Pu Cai in milk soup, Nanchang, Yuji braised chicken and Jinan roast duck are all famous dishes in Jinan. The famous flavor snacks in Jinan are: pot stickers, soup packets, silk cakes, sugar cakes, arhat cakes, money cakes, steamed honey cakes, dumplings and so on. Dezhou cuisine is also an important branch of Qilu flavor, and the representative dish is Dezhou boneless braised chicken.
(2) Jiaoliao flavor, also known as Jiaodong flavor, is represented by Yantai Fushan cuisine. Popular in Jiaodong, Liaodong and other places.
Pepper dishes originated from Fushan, Yantai and Qingdao, and are good at cooking seafood. Its taste is mainly fresh and tender, with emphasis on lightness and color. Ten representative dishes in Qingdao: minced sea cucumber, crispy chicken, home-cooked fish fillets, stewed chicken with Laoshan mushroom, abalone with original shell, hot and sour fish balls, fried oyster shell, fried conch, stewed cabbage with prawns, and stewed tofu with yellow croaker. Top Ten Special Snacks in Qingdao: Roasted Squid, Sauced Pig's Feet, Three Fresh Pot Sticks, Chinese Cabbage Meat Bag, Spicy Fried Clams, Seafood Noodles, Pork ribs rice, Squid Dumplings, Porphyr Tofu Brain, and Chicken Soup Wonton.
(3) Confucian flavor, represented by Qufu cuisine. Popular in southwestern Shandong and Henan, it is close to Xuzhou in Jiangsu cuisine.
Confucian cuisine has the characteristics of "never tire of eating delicious food, never tire of eating delicious food". Its fine and wide materials and rich banquets are comparable to those of imperial meals moved to the palace in the past. Huaiyang cuisine in Jiangsu cuisine is called "national cuisine". Representatives of Confucian cuisine include: Yipin Shoutao, Emerald Shrimp Ring, Dried Bamboo Shoots, Fried Chicken Rice, Bird's Nest, Baked Brand, Chrysanthemum Shrimp Bag, Yipin Tofu, Shouzi Duck Soup, and Sliced Golden Jujube. [Edit this paragraph] Sichuan cuisine 2 Sichuan cuisine: namely Sichuan cuisine. Represented by Chengdu-Chongqing cuisine. Sichuan cuisine has a unified flavor in all parts of the country. It is mainly popular in southwest China and Hubei, and there are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine.
Sichuan cuisine includes Chongqing, Chengdu, Leshan, Neijiang and Zigong. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. Spicy, sour and spicy, pepper and hemp, sesame sauce, mashed garlic, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There has always been a saying of "seven flavors" (sweet, sour, spicy, bitter, fragrant and salty) and eight flavors (dry burning, hot and sour, fish flavor, dry frying, peculiar smell, pepper hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo tofu, beef hotpot with beef omasum, sliced beef with shredded pork, husband and wife lung slices, Deng Ying beef, Dandan Noodles, Lai Tangyuan and Long Wonton. The five famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork and so on. Fujian cuisine: Fujian cuisine is a cuisine mainly formed by local flavor dishes in eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. Represented by the flavors of eastern Fujian and southern Fujian.
(1) Eastern Fujian flavor: Fuzhou cuisine, as the representative, is mainly popular in eastern Fujian.
Mindong cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages". Fine selection of materials and rigorous knife work; Pay attention to the heat and the soup; Like to use condiments, the taste is changeable, showing four distinct characteristics: First, the knife method is clever and interesting, known as silk as hair and thin as paper, and there are famous dishes such as fried snails. Secondly, there are many kinds of soup dishes with endless changes, which is known as "one soup changes ten times", the most famous of which is the Buddha jumping over the wall. Third, the seasoning is strange, not one side. The seasonings of eastern Fujian cuisine tend to be sweet and sour, and they like to add sweet and sour. For example, the famous litchi meat, drunken spareribs and other dishes are all sour and sweet. This eating habit is related to the fact that cooking materials are mostly taken from delicacies. Make good use of sugar, use sweetness to remove fishy smell; Clever use of vinegar to make it sweet and sour; If the taste is light, it can keep its original flavor, and it is famous for being sweet but not greasy, sour but not astringent, and light but not thin. Five representative dishes: Buddha jumps over the wall, mussel chicken soup, light fragrant spiral slices, litchi meat and drunken chicken. Representatives of five bowls: Tai Chi taro paste, pot stickers, meatballs, fish balls and flat meat swallows.
(2) Minnan flavor: represented by Xiamen cuisine, it is mainly popular in southern Fujian and Taiwan Province Province, close to Chaoshan flavor in Cantonese cuisine.
Minnan cuisine is characterized by freshness and emphasis on seasoning, which is better than Chili sauce and mustard sauce. Representatives of Minnan cuisine include seafood, medicated diet and Nanputuo vegetarian dishes. The biggest feature of Minnan medicinal diet is to make medicinal diet with seafood, and make use of local special natural conditions to cook delicious food with good fragrance, taste and shape according to seasonal changes. Nanputuo vegetarian dishes come from Nanputuo Temple, a thousand-year-old temple. It is a typical traditional temple vegetarian dish, with rice flour, bean products, vegetables, mushrooms and fungus as the main ingredients. There are more than 40 kinds of famous dishes, and each dish is named after its color, such as "colorful flowers welcome guests", its main ingredient is "double mushrooms compete for beauty" or its shape is "half moon sinking into the river". Minnan cuisine also includes local snacks, whether it is seafood such as fried oysters, fish balls, scallion snails, soup and blood clams, or meat such as roasted brown, crispy pigeons, brisket and fried spiced dishes, or snacks such as oil onion fruit, leek boxes, pancakes and batter. These are all mouth-watering and want to have a big meal.
(3) Minxi flavor: also known as Changting flavor. Changting cuisine, as the representative, is mainly popular in western Fujian and has Hakka flavor. Close to the Hakka flavor of Cantonese cuisine.
West Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces, with Hakka dishes as the main body and exotic products unique to mountainous areas as raw materials. It has the characteristics of strong mountain flavor, thick soup, light and nourishing. Representative dishes are potatoes and taro, such as soft and delicious taro jiaozi, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, steamed taro and fried taro. Wild vegetables include: Pulsatilla chinensis, Ramulus Cinnamomi, Kuzhai Decoction, Fried Portulaca oleracea, Paederia cristata, Fried Malania herb, Toona sinensis bud, Wild Amaranth, Fried Hibiscus, etc. Melon beans include: melon pot, brewed bitter gourd, crisp cucumber, pumpkin soup, pumpkin pulp, dog claw bean, arhat bean, fried bitter gourd, brewed green pepper and so on. Meals include: Redmi, sorghum millet, wheat syrup, fist syrup, etc. Meat is famous for cutting rivers and burning chunks.
(4) Northern Fujian flavor: represented by Nanping cuisine, it is mainly popular in northern Fujian.
Northern Fujian is rich in specialties, with a long history and developed culture. Abundant mountain forest resources and humid subtropical climate provide sufficient conditions for northern Fujian to be rich in various delicacies. Mushrooms, russula, bamboo shoots, Jianlian, Coix seed and other local specialties, as well as wild game such as rabbits, wild goats, muntjac and snakes, are all excellent food raw materials. The main representative dishes are Bagua Banquet, Wengong Cuisine, Man Ting Banquet, Snake Banquet, Tea Banquet, Rinsed Rabbit Meat, Smoked Goose, Dried Carp, Dragon Wind Soup, Snacks, Fried Pot Bottom with Winter Bamboo Shoots, Chrysanthemum Fish, Eggs with Double Money, Chicken with Tomato Juice, Jianou Duck, xia yang Osmanthus Jelly and so on.
(5) Central Fujian flavor: Sanming and Shaxian dishes are the representatives, which are mainly popular in central Fujian.
Minzhong cuisine is famous for its unique flavor, fine workmanship, variety and economy, and most of them are snacks. One of the most famous is Shaxian snack. Shaxian snack * * * has 162 varieties, of which more than 47 varieties are listed all the year round, forming wonton series, tofu series, steamed dumplings series, taro series and beef offal series, with steamed dumplings, wonton, Xiamao taro jiaozi, loach dry powder, fish balls, sincere tofu balls, rice frozen skin and rice frozen cakes as representatives.
(6) Puxian flavor: Putian cuisine, as the representative, is mainly popular in Puxian area.
Puxian cuisine is characterized by its pastoral flavor, which mainly includes pork belly, stir-fried four-powder, white-cut mutton, stewed tofu, stewed pig's feet with Huilicao, frozen bamboo shoots, Putian (Xinghua) rice noodles, Putian (Jiangkou) noodles, Putian (Xitianwei) flat food, and hot and sour squid soup. Zhejiang cuisine: Zhejiang cuisine represented by hangzhou dishes. The flavor of Zhejiang cuisine is relatively uniform. Mainly popular in Zhejiang. Close to the southern Jiangsu flavor in Jiangsu cuisine and the southern Anhui and riverside flavor in Anhui cuisine.
Zhejiang cuisine has a long history, and its flavor includes the characteristics of Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. Hangzhou dishes pays attention to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor. Ningbo cuisine is salty and good at cooking seafood. Pay attention to freshness, softness and smoothness, emphasize original taste and taste. Shaoxing cuisine is good at cooking seafood and poultry. The dishes emphasize the fragrant, crisp and glutinous taste in the mouth, and the soup is rich in flavor and rich in pastoral flavor. Wenzhou cuisine is also called "Oucai", which is mainly seafood. The taste is fresh, light but not thin, and the cooking pays attention to "two lightness and one heaviness", that is, light oil, light food and heavy knife work. Zhejiang cuisine has the characteristics of bright color, delicious taste, tender and refreshing, small and exquisite, delicate and beautiful. Good at stewing, frying, stewing and steaming, authentic. There are many kinds of jiaozi, cakes, soups and cakes in Zhejiang dim sum, which are delicious. The famous dishes are: Longjing shrimp, West Lake water shield soup, fried eel back with shrimp, West Lake vinegar fish, fried bell, crab catching, fresh eel, pickled yellow croaker, rock sugar turtle, oyster scrambled eggs, honey lotus root, Jiaxing zongzi, Ningbo dumplings, Huzhou thousand-noodle steamed stuffed bun and so on. Hunan cuisine: Hunan cuisine represented by Changsha cuisine. Hunan cuisine has a national unified flavor. Mainly popular in Hunan. There are Hunan restaurants in most parts of China. It is the third largest folk food.
Hunan cuisine includes the characteristics of dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The Xiangjiang River Basin centered on Changsha, Hengyang and Xiangtan is the main representative of Hunan cuisine. It is characterized by strong oil color, heavy benefit, fresh fragrance, hot and sour, soft and tender, and is especially suitable for stews and pickles. The dishes in Dongting Lake area are good at cooking fresh river, poultry and livestock. It is characterized by large quantity, thick oil, salty, spicy and soft, and is famous for stewing and boiling. Xiangxi cuisine is good at cooking delicacies, smoked bacon, all kinds of bacon and chicken. Its taste is mainly salty, sweet and sour, with strong Shan Ye flavor. One of the biggest characteristics of Hunan cuisine is spicy and the other is wax. The famous dishes are: Donganzi Chicken, Steamed Bacon, Anzu Shark's Fin, Crystal Sugar Xianglian, Red Pepper Bacon, Hundred-page Maoniu, Huogong Stinky Tofu, Jishou Sour Meat, Heart-changing Eggs, etc.
Changsha snack is one of the four largest snacks in China, and its main varieties are glutinous rice balls, sesame toffee, Liuyang fennel cake, Liuyang lobster sauce and Xiang Bin spring rolls.