Guangdong Cuisine, abbreviated as Cantonese Cuisine, is one of the eight famous Chinese cuisines. It consists of three local cuisines: Guangzhou, Chaozhou and Dongjiang Hakka. The three local cuisines have their own different characteristics.
Guangzhou cuisine is the main component of Cantonese cuisine, and it has won the reputation of "food in Guangzhou" for its beautiful taste, color and abundance of dishes. Guangzhou cuisine has three main characteristics: first, birds, animals, insects and fish are all raw materials, cooked into different forms of game dishes; second, that is to open the knife, that is cooked and ready to cook, unique, fresh and hot to eat; third, summer and autumn, light, winter and spring aroma, by the public's favorite.
Chaosiuzhou cuisine plays an important role in Guangdong cuisine. Chaozhou cuisine is mainly based on seafood, seafood and livestock as raw materials, specializing in cooking vegetables and fruits as raw materials for the vegetarian dishes, the production of fine fried, processed in a variety of ways. It can be divided into stir-fry, cooking, deep-frying, stewing, stewing, roasting, baking, brining, smoking, buckling, bubbling, rolling, mixing, knife work is exquisite, soup dishes are especially deep, which is stewed, roasted, soup bubble the most distinctive features.
Dongjiang cuisine, also known as Hakka cuisine, uses meat as its main ingredient, with original flavor, crispy, soft, fragrant and thick. It emphasizes on fire power and is famous for stewing, roasting, boiling and baking, especially casserole dishes. It still retains some ingenious cooking techniques and has the flavor of the ancient Central Plains.
Sichuan Cuisine, or Sichuan Cuisine for short, is one of the eight famous cuisines in China, with a long history and unique flavors that are famous all over the world.
With the development of production and economic prosperity, Sichuan Cuisine, on the basis of the original, absorbing the strengths of the northern and southern dishes and the advantages of official and business banquet dishes, formed the characteristics of the northern dishes, Sichuan Cuisine, southern dishes, Sichuan flavor, and enjoys the reputation of "food in China, taste Sichuan".
Sichuan cuisine pays attention to color, aroma, taste and shape, and makes efforts on the word "taste", which is famous for its many, wide and thick flavors. The composition of the taste of Sichuan cuisine, mainly "numb, spicy, salty, sweet, sour, bitter, fragrant" seven flavors, clever matching, flexible and versatile, creating a spicy, sour and spicy, red oil, white oil and other dozens of special features of the composite flavor, the taste of the difference between the number of modulation of the subtle, the first of the Chinese and foreign dishes, and thus won the "one dish, one pattern, a hundred dishes, a hundred dishes. A dish, a pattern, a hundred dishes, a hundred flavors" reputation.
Sichuan cuisine in cooking methods, good according to the raw materials, climate and the requirements of the eater, specific mastery, flexible use. 38 kinds of Sichuan cooking methods, now popular still have fried, pan-fried, deep-fried, burned, pickled, marinated, brined, stir-fried, bubbles and so on more than 30 kinds of. In the cooking methods, especially to small fry small fried, dry burning dry stir-frying long. Sichuan cuisine and Sichuan scenic spots as famous as the world, known throughout the world.
Shandong cuisine, short for Lu Cuisine, is one of the eight famous Chinese cuisines and a representative of the culinary culture of the Yellow River basin.
Shandong cuisine can be divided into Jinan-style dishes, Jiaodong-style dishes, Confucius dishes and other regional flavors, and Jinan cuisine as a typical dish, frying and cooking and deep-frying, burning and braising and steaming steak, boiling and blanching and smoking, slipping and choking and pickling with more than 50 kinds of cooking methods.
Jinan cuisine is known for its fragrance, crispness, flavor and purity, especially good at making soup, clear and cloudy, is a masterpiece. Jiaodong flavor, also known as Fushan flavor, including Yantai, Qingdao and other coastal local flavors of Jiaodong. The dish is good at seafood, good at making seafood, rare delicacies, more sea food, and less use of condiments to enhance the flavor. In addition, Jiaodong Cuisine is unique in the preparation of colorful cold dishes and colorful hot dishes. Kongfu Cuisine is characterized by fine workmanship and comprehensive cooking techniques, especially in burning, stir-frying, simmering, deep-frying and steak, and the production process is complicated. Simmering, stir-frying, steak and other techniques to cook the dishes, often after three or four procedures to complete. "Food is not as good as the beauty of the vessel", the Confucius House has always paid great attention to containers, silver, copper and other famous quality tableware are available. In addition, the naming of the Kongfu dishes is also extremely elaborate, far-reaching meaning.
Jiangsu cuisine, or Su cuisine for short, represented by Suzhou and Yangzhou cuisine, is one of the eight famous Chinese cuisines.
Jiangsu's famous chefs have created traditional dishes in the style of Suzhou Cuisine, while Nanjing, known as the "imperial continent", Suzhou, known as "paradise", and Yangzhou, which has been described by historians as "the richest city in the world", are the most famous cities in the world. "Yangzhou is the cradle of famous chefs and delicacies. Jiangsu cuisine is based on the convergence of these three main flavors.
In summary, Jiangsu cuisine has the following characteristics: First, rigorous selection of materials, production of fine, according to the material of the art, according to the time to cure; Second, good at stewing, simmering, simmering, warming, steaming, burning, stir-frying and other cooking methods, and is good at the mud simmering, fork baking; Third, the taste of freshness, salty and sweet, thick but not greasy, light but not thin; Fourth, focus on the soup to maintain the original juice. Among them, Nanjing knife work is delicate, fire work is pure, dishes taste mellow, both the beauty of the four directions, to adapt to the taste of the eight parties, especially to win the fresh and crispy; Suzhou tends to sweet taste, to cook seasonal vegetables, rivers and lakes are famous; Yangzhou cuisine history of the Huaiyang flavor, knife work is fine, the fire is subtle, the color is fresh and chic, highlighting the main ingredients, emphasizing the taste, light and tasty, to adapt to the surface of the width, especially good at the production of soup and known.
Zhejiang cuisine is abbreviated as Zhejiang cuisine, which is the local flavor of Zhejiang cuisine.
Zhejiang is the hometown of fish and rice in Jiangnan. Zhejiang cuisine development to modern times, is a fine product, perfecting, self-contained, there are "three thousand kinds of delicacies and beautiful points" of the reputation. Summarized, Zhejiang cuisine has the following characteristics: First, the material is broad, with rigorous. The main ingredients focus on seasonal and varieties, ingredients, seasoning selection aims to highlight the main ingredients, gain fresh incense, remove the fishy greasy; two is the knife work fine, chic shape; three is the fire seasoning, the most important moderate; four is fresh and tender, nourishment, taste and get; five is the Zhejiang cuisine, three branches, each with its own charm.
Zhejiang cuisine mainly consists of Hangzhou, Ningbo, Shaoxing, three local flavor dishes, hand in hand, and go hand in hand. Hangzhou is known as "paradise". Hangzhou food production is fine, elegant and beautiful, good at bursting, frying, braising, deep-frying and other cooking techniques, with fresh, tender, delicate, mellow and other characteristics. Ningbo local chefs are especially good at making seafood, techniques to stew, baking, steaming is known, taste fresh and salty moderation, dishes pay attention to tender and smooth, focusing on the flavor, with dried fish products cooking dishes more unique. Shaoxing dishes crispy and glutinous, soup thick flavor mellow, rich water town of the simple style of the ancient city.
Fujian cuisine is commonly known as Min Cuisine, represented by Fuzhou Cuisine, which is known for its delicate production, beautiful colors and fresh seasoning.
Fujian cuisine is mainly seafood, and the taste is salty, sweet, sour and spicy. Salty condiments include shrimp paste, shrimp oil, soy sauce, etc.; sour condiments include white vinegar and Joe's head, etc.; sweet condiments include brown sugar and rock sugar, etc.; spicy condiments include pepper and mustard, etc.; and fragrant condiments include brown sugar, five-spice powder, star anise, and cinnamon. Fujian cuisine is particularly particular about the preparation of clear soup, usually with oil chicken, ham and hoof as the ingredients. The method is to first use a small warm fire will be oil chicken, ham, hooves and other boiled soup, and filtered; the other will be chopped raw chicken bones, add water and salt and blend, into the soup, continue to use a small warm fire while stirring (also known as hanging soup), and then filtered once more, it will become a clean and tasty broth for the modification of dishes, color, aroma and taste are helpful.
Fujian cuisine is also pan-fried, deep-fried, stoneware (such as boiled), grilled, stewed, mixed, drunk, brine, grilled, bad, simmered, buckled, slipped, fried, smoked, simmered, carried, pickled, choked, etc., which is the most characteristic of the bad, carry the bad, choked bad, popping the bad, frying the bad points.
Hunan cuisine, also known as Hunan cuisine, is known as the land of fish and rice due to the abundance of Hunan people and goods.
Hunan cuisine is mainly rich, smooth and fatty, with chili peppers as the main dish, which is not only salty in the north, but also sweet in the south, and even more spicy and sour with local characteristics. It is characterized by its fragrance, tenderness, freshness and crispness, and the ingredients used are fresh and inexpensive.
Hunan cuisine pays special attention to the flavor of the raw materials, a variety of techniques, there are burning, frying, steaming, smoking and other methods, especially the "steam" dishes. The most exquisite is simmering, original flavor. And knife skill is exquisite, shape and flavor, dishes in a thousand shapes and sizes, endless changes.
Special ingredients of Hunan cuisine include black beans, tea oil, spicy oil, spicy sauce, peppercorns, fennel, cinnamon, etc., which add a lot of color to Hunan cuisine.
Hunan cuisine is known for its spiciness. The chili peppers in Hunan are especially worth mentioning. Hunan people "love" chili peppers, almost everything you eat put chili peppers. Hunan chili peppers are also very spicy.
Hui Cai is short for Anhui Cuisine, also known as Anhui Cuisine, which is one of the eight major Chinese cuisines.
Anhui flavor, mainly by the south of Anhui, along the river and along the Huaihuai tripartite dishes, of which the south of Anhui cuisine as a representative. South Anhui cuisine originated from the ancient Weizhou Province, that is, today's world-famous tourist attraction at the foot of Mount Huangshan Shexian area; along the river cuisine refers to Hefei, Wuhu, Anqing area of the local dishes; and along the Huai dishes from Bengbu, Suxian, Fuyang and other local flavors. Each of the three branches of Hui Cuisine has its own distinctive characteristics and is colorful. But summarized, it mainly has four basic features:
One is the local materials, to fresh win. Hui land abounds in mountain delicacies, wild game, river fresh poultry, local ingredients to make dishes with local characteristics and ensure freshness. The second is to make good use of the fire, fire unique. According to the texture characteristics of different raw materials, the flavor requirements of the finished dish, respectively, the use of large fire, medium fire, small fire cooking. The third is skillful in stewing and stewing, and the thickness is appropriate. In addition to exploding, stir-frying, stir-frying, deep-frying, braising, boiling, baking, warming and other techniques have their own distinctive features, especially burned, stewed and smoked, steamed dishes are famous. Fourthly, it emphasizes on naturalness and nourishes the body with food. Hui cuisine inherited the motherland medical food tradition, pay attention to food, which is a major feature of Hui cuisine