The eight traditional Chinese cuisines and their representative dishes

One, Lu Cuisine

1. Characteristics:

The taste of salty and fresh mainly. Pay attention to the excellent texture of the raw materials, salt to improve freshness, soup to strengthen the freshness, seasoning to speak of salty and pure, highlighting the flavor. Salty and fresh mainly exquisite fire, skilled in making soup, good cooking seafood.

2. Dai Mai famous dishes:

Qilu flavor: sweet and sour carp, Kung Pao Chicken (Lu system), nine-turned sausage, soup popping double-crisp, milk soup Pu Cai.

Jiao Dong flavor: sea cucumber with meat foam, crispy chicken, homemade roasted fish, Laoshan mushroom stewed chicken, abalone in original shell, sour and spicy fish.

Confucius flavor: a product of longevity peach, emerald shrimp ring, seaweed pearl bamboo shoots, fried chicken fan, bird's nest four big pieces, roasted brand.

Medicinal Flavors: Su Zao Pork, Su Zao Elbow, Chrysanthemum Chicken Soup, Chrysanthemum Braised Shredded Chicken.

Two, Sichuan cuisine

1. Characteristics:

The taste of spicy and spicy-based, diverse dishes, fresh and mellow flavors and heavy to make good use of spicy seasoning (fish, spicy, spicy, chili, Chenpi, pepper, strange, sour and spicy flavors).

2. Famous dishes:

Shanghaihe Gang: husband and wife lung slices, ants on the tree, white meat with garlic paste, sliced chicken with hibiscus, sliced meat in a pot, tofu in white oil, roasted white (salty roasted white, sweet roasted white), and a series of fish flavored series (shredded pork, eggplant).

Small River Gang: Beef with Fire Whip, Cold Eat Rabbit, Cold Eat Beef, Diving Fish, Fresh Pot Rabbit, Fresh Pepper Rabbit, Baked Elbow with Niu Fo, Pike Border Fish Hot Pot, Grilled Fish in Hejiang River, and Old Brand Duck.

Downriver Gang: boiled pork slices, boiled fish, pickled fish, hairy blood wanton, lampshade beef, mouth-watering chicken, dried vegetable stew and barbecue series, spicy snails, bean shrimp, spicy shellfish.

Three, Cantonese cuisine

1. Characteristics:

The taste is fresh and fragrant. Selection of fine materials, clear but not light, fresh but not vulgar, tender but not raw, oil but not greasy. Specializing in small fry, the requirement to master the fire and oil temperature is just right.

2. Representative dishes:

Guangzhou style: white cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, crispy barbecued pork, baked lobster in soup, steamed eastern star spot.

Chaoshan Style: Chiu Chow Marinated Platter, Chiu Chow Beef Hot Pot, Marinated Pork Knuckle, Marinated Foie Gras, Oyster Roast, Chiu Chow Punch Cold, Hibiscus Prawns, Beef in Sacha, Chiu Chow Beef Meatballs.

Hakka Style: Hakka Stuffed Bean Curd, Braised Pork with Preserved Vegetables, Salt-baked Chicken, Chicken wrapped in Pork Belly, Poon Choi, Stuffed Bitter Melon, Preserved Vegetable Pork Cake, Pickled Noodles, Hakka Stewed Pork Soup, and Duck in Three Cups.

Four, Su cuisine

1. Features:

Taste light-based. Rigorous use of materials, pay attention to the color, pay attention to the shape, the four seasons are different. Cooking techniques are known for stewing, simmering, simmering, emphasis on soup, keep the original juice, taste and calm.

2. Famous Dai Mai Dishes:

Jinling Style: Brine Duck, Duck Blood Vermicelli Soup, Liver of Beauty, Stewed Chicken Vu, Anchovy Shrimp, and Jinling Meatballs.

Huaiyang Style: Stewed Lion's Head with Crabmeat, Dried Shredded Shredded Duck, Three Sets of Duck, Bean Curd, Yangzhou Fried Rice.

Xuhai Style: Hidden Fish with Sheep Fang, Farewell My Concubine, Peigong Dog Meat, Pengcheng Fish Balls, and Ground Chicken.

Southern Jiangsu flavor: chicken stewed with mushrooms, sweet and sour meat, squirrel Mandarin fish, barbel lung soup, shrimp with blue snail, eel paste with ringing oil.

Three, Min cuisine

1. Characteristics:

The taste of fresh and fragrant. Especially to "fragrant" "flavor" long, its fresh, and mellow, meat, not greasy style. Three characteristics, one long in red lees seasoning, two long in making soup, three long in the use of sugar and vinegar.

2. Dai Mai famous dishes:

Eastern Fujian flavor: Buddha jumped over the wall, blanch sea mussels in chicken soup, light lees conch slices, lychee meat, drunken chicken.

Southern Fujian flavors: cinnamon clam meat, braised river eel, Dongbi dragon pearl, steamed bamboo shoots river perch, oil baked red sturgeon.

Western Fujian flavor: Original River Chicken, Golden Shrimp Balls, Salt and Pepper Prawns, Chrysanthemum Cabbage, Red Sea Crab and Squash in Casserole.

Northern Fujian flavor: Bagua feast, Wengong cuisine, mantle pavilion feast, snake feast, tea feast, shabu-shabu rabbit meat, smoked goose, dragon and phoenix soup.

Four, Zhejiang

1. Characteristics:

The taste is light. The dishes are small and delicate, handsome and elegant, the dishes are fresh and tender, crisp and soft and refreshing. The use of lees, yellow wine flavoring. Rich cooking techniques, especially in the cooking of seafood and river freshness has its own unique characteristics.

2. Dai Mai famous dishes

Hangzhou dishes: West Lake vinegar fish, East Slope meat, Longjing shrimp, bamboo shoots, old duck pot, eight treasures of tofu, Hangzhou chrysanthemum shredded chicken and so on.

Ningbo cuisine: ice-sugar turtle, pot-roasted river eel, yellowtail wrapped in rotting skin, moss and vegetable small square grilled, fire-guessed golden chicken, red paste choked crab.

Wenzhou cuisine: three silk knocking fish, river crab, Huaixi duck, eel, Rui'an sheep, Yongqiang garlic jelly.

Jinhua cuisine: honey fire square, fire heel fairy duck, Jinhua pot, thinly sliced ham, Jinhua meatballs, wujiang spring.

Five, Hunan cuisine

1. Characteristics:

Flavor spicy-based, many varieties. Color and lustre on the oil heavy color, affordable; spicy, fragrant, fresh, soft and tender. Emphasis on raw materials with each other, flavor mutual penetration.

2. Representative dishes:

Xiangjiang River cuisine: Dong'an sub-chicken, group An shark's fin, preserved meat and steam, breaded duck, spicy chicken, tortoise and mutton soup, Jishou sour meat, Wuyuan immortal chicken.

Dongting Cuisine: Dongting Lake Silver Fish, Dongting Lake Waxed Wild Duck Strips, Baling Whole Fish Seafood, Butterfly Crossing the Sea, Junshan Silver Needle Chicken Slices, Dongting Lake Spicy Fish, Dongting Lake Fired Fish.

Xiangxi Cuisine: Sour Fish from Miao Family, Preserved Meat from Xiangxi Family, Rice from Miao Family, Secret Pot Chicken, Stir-fried Farmer's Bacon, Stir-fried Bamboo Shoots with Chives, Hand-torn Bamboo Shoots in Dry Pot, Duck in Blood Poke, Rice Noodles from Xiangxi Family.

Six, Hui Cuisine

1. Characteristics:

Flavor fresh and spicy-based. Good at burning, stewing, steaming, and explosion, stir-fry dishes less, heavy oil, heavy color, heavy fire. The most emblematic of the Hui style is characterized by slippery burning, stewing and raw smoked method.

2. Representative dishes:

Yanjiang dishes: chicken warmed up with fragrant sand, raw smoked chicken, eight hammers, Mao Feng smoked anchovies, fire baked fish, crab shrimp cup.

The Chinese cuisine along the Huaihuai River: Kirin Mandarin Fish, Pearl Abalone, Colorful Shrimp Pine, Dried Scallop with Milk, Grape Fish, Red Lamb Trotter, Dried Lamb Shredded in Mossy Mushroom, Mutton in Hydrangea, Deep-fried Pipa Shrimp.

Southern Anhui cuisine: braised turtle with ham, braised pigeon from Huangshan Mountain, steamed stone chicken, marinated Mandarin fish, mushroom box, tiger skin hairy tofu, roasted pork with dried razor clams, steamed eagle tortoise, braised duck with green snail, Yangmei croquettes.