The formation of a cuisine and its long history and unique culinary characteristics are inseparable. At the same time also by the region's natural geography, climatic conditions, resources, specialties, eating habits and other influences. 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.
(1) Lu Cuisine: Lu Cuisine is the Shandong flavor dishes, by Jinan, Jiaodong, Kongfu cuisine point of three parts. Jinan cuisine, especially heavy soup, broth, the use of milk soup and boiled with strict regulations, the dishes are known as fresh and crispy. Jiaodong Cuisine originated from Fushan, Yantai and Qingdao, and is famous for cooking seafood, with the taste of freshness and tenderness as the main focus, favoring lightness, and paying attention to the color of the flowers. Kongfu cuisine is a concrete embodiment of "food is not too refined, chopping is not too fine", the materials used in the wide range of exquisite, sumptuous feasts can be compared with the past Imperial Palace Palace Relocation Imperial meals. Shandong cuisine is highly flavored, pure and mellow, with few complex synthetic flavors, one dish, one flavor, and try to reflect the original flavor of the raw materials. Another feature is that there are many varieties of pasta, wheat, corn, sweet potatoes, soybeans, sorghum, millet can be made into different flavors of pasta, become a feast point. Shandong famous flavor dishes are: fried scorpion, Dezhou off the bone steak chicken, the original shell steak abalone, nine turns of large intestine, sweet and sour Yellow River carp and so on. Lu Cuisine is the earliest formation of the cuisine, it has an important influence on the emergence of other cuisines, so Lu Cuisine for the first of the eight cuisines.
(2) Sichuan Cuisine: the flavor includes the characteristics of Chengdu, Chongqing and Leshan, Zigong and other local dishes. The main feature lies in the variety of flavors and subtle changes. Chili, pepper, peppercorns, bean paste and other major condiments, different ratios, out of the spicy, hot and sour, pepper, sesame sauce, garlic, mustard, red oil, sweet and sour, fish, strange flavors and other flavors, all thick and mellow and thick, with a "one dish, one frame", "a hundred dishes, a hundred flavors It has a special flavor of "one dish, one pattern" and "a hundred dishes, a hundred flavors", and all kinds of dishes are popular. The five famous dishes of Sichuan Cuisine are Shredded Pork with Fish, Diced Chicken with Gongbao, Sliced Lungs for Husband and Wife, Mapo Tofu, and Pork in Hot Pot. Sichuan cuisine is China's most distinctive cuisine and is therefore famous throughout the country.
(3) Su cuisine: the original Jiangsu and Zhejiang cuisine, is China's famous cuisine in the middle and lower reaches of the Yangtze River, which covers a wide range of areas, including present-day Jiangsu, Zhejiang, Anhui, Shanghai, as well as Jiangxi, Henan part of the region, which has a "southeast of the first good taste," "the world's most beautiful! It has the reputation of "the first good flavor in the southeast" and "the most beautiful in the world", and its reputation has spread far and wide at home and abroad. Jiangsu and Zhejiang cuisine can be divided into Huaiyang Cuisine, Nanjing Cuisine, Xuzhou Cuisine, Sunan Cuisine, Zhejiang Cuisine and Huizhou Cuisine. Later, Zhejiang Cuisine and Hui Cuisine were each one of the eight major cuisines with their distinctive characteristics. In this way, Huaiyang Cuisine became the most famous cuisine in Jiangsu Cuisine. Huaiyang Cuisine takes Yangzhou and Huai'an as its center, with the Grand Canal as its main area, Zhenjiang in the south, Hongze Lake and Huaihe River in the north, and local flavors in the coastal areas in the east. Huaiyang Cuisine is rigorous in the selection of ingredients, freshness, prominent main ingredients, fine knife work, good at stewing, simmering, grilling, baking, emphasis on soup, the original flavor, and good at modeling, melons and fruits carving lifelike. The taste is salty and light, suitable for both the north and the south, and can be cooked "full eel mat". Huaiyang fine point, beautiful shape, taste a variety of exquisite production, fresh and tasty, the four seasons are different.
Jiangsu cuisine in addition to the above-mentioned Huaiyang cuisine also includes Nanjing cuisine, Su Xi cuisine and Xuzhou cuisine and other local dishes. Nanjing cuisine is good at stewing, stewing, fork and baking. Special attention is paid to the seven nourishing seven flavors: sour, sweet, bitter, spicy, salty, fragrant, smelly; fresh, rotten, crispy, tender, crispy, thick, fat. Nanjing cuisine is famous for its duck dishes, known as "Jinling Duck Food". Suxi cuisine is good at stewing, stewing, simmering, warming, focusing on maintaining the original flavor, color fine, seasonal fresh, sweet and salty moderate, crispy and delicious, fresh and rich. In recent years and cooking "Wuxi Qianlong Jiangnan Banquet", "Wuxi Xishi Banquet", "Suzhou dishes feast" and Taihu Lake boat dishes. Xuzhou cuisine flavor in the history of the Lu cuisine, with the changing times, its dishes have been between the Su, Lu two major cuisines, the taste of fresh and salty moderately, the habit of five Xin, five flavors and respect, clear and not light, thick and not turbid. No matter what the food is made of, it pays attention to the role of "dietary therapy and dietary supplement". In addition, Xuzhou dishes with large crabs and dog meat, especially the whole dog is very famous. Jiangsu famous dishes include stewed chicken with mushrooms, sweet and sour meat, squirrel Mandarin fish, sweet and sour pork, silver fish from Taihu Lake, hairy crabs from Yangcheng Lake. Other stewed lion's head, split braised chub head, grilled whole pig's head, steamed crucian carp, crystal hooves, three sets of duck, soft pockets of eel, choking the tiger's tail, fried butterfly slices, winter melon cup, three ding buns, emerald shao mai, crab roe dumplings, thousand-layer oily rice cake, and so on. Jiangsu dim sum is rich in specialties, such as Qinhuai snacks, Suzhou cake dumplings, soup dumplings, are very famous.
Among the many old Chinese food and beverage brands, it is worth mentioning Suzhou's De Yue Lou, which was built during the Jiajing period of the Ming Dynasty. When Emperor Qianlong came to Suzhou to dine at the restaurant during his southern tour, he named the restaurant "the best restaurant in the world" because of the delicious flavor of its dishes.
(4) Cantonese Cuisine: Cantonese Cuisine is the cuisine of Guangdong, developed from the specialties of Guangzhou, Chaozhou and Dongjiang, and it is a cuisine with a late start, but it has great influence, not only in Hong Kong and Macao, but also in Chinese restaurants around the world, most of which are based on Cantonese Cuisine. Cantonese cuisine draws on the strengths of various cuisines to form a variety of culinary forms, and is a cuisine with its own unique flavor. Guangzhou cuisine is clear but not bland, fresh but not vulgar, the selection of materials, a variety of varieties, but also compatible with many Western practices, pay attention to the momentum of the dish, grade. Chaozhou ancient Min land, so Chaozhou cuisine convergence of Fujian and Guangdong flavors to cook marine dishes and sweets, taste mellow, of which the soup dishes are the most distinctive. Dongjiang Cuisine, also known as Hakka Cuisine, Hakka is a southward migrating Han Chinese in the Central Plains, living in the mountainous areas of the Dongjiang River, and its cuisine is rich in local flavor, with stir-frying, deep-frying, baking, and simmering as its strengths. Cantonese cuisine in general is characterized by a wide range of materials, novelty and still fresh, the taste of the dishes is still light, rich in flavor, pay attention to the clear and not light, tender and not raw, oily and not greasy, there are "five nourishment" (fragrant, loose, soft, fat, thick), "six flavors" (sour, sweet, bitter, spicy, salty, (sour, sweet, bitter, spicy, salty and fresh). Seasonal, summer and autumn, light, winter and spring, a lot of dishes with a unique flavor.
In addition, Cantonese people, especially those from Guangzhou, have an inexplicable obsession with making soups, and the variety of soups is quite large, which is an important reason why Cantonese cuisine stands out from other different cuisines. When Cantonese people return home after a long period of time (e.g. going to school or working abroad), the family is sure to enjoy a pot of "old-flame soup"
Famous Cantonese dishes include: barbecued pork, chicken in oil, dragon and tiger fighting, roasted suckling pig, and oyster sauce with beef.
(5) Min Cuisine: Min Cuisine is based on the formation of Fuzhou, Minnan, Minxi three regions of local flavors of the main dishes. Fuzhou cuisine, fresh, light, sweet and sour, especially pay attention to the soup, another feature is good at using brown sugar as ingredients, with the deterioration, deodorization, aroma, taste, color effects. Southern Fujian cuisine represented by Xiamen, also has the characteristics of fresh and light, pay attention to the condiments long use of chili sauce, salsa sauce, mustard sauce and other seasonings. Western Fujian is located in Guangdong, Fujian, Gan three provinces at the junction of Hakka cuisine as the main body, more unique to the mountainous regions of the strange taste of exotic products as raw materials, a strong color of the mountainous countryside. Fujian cuisine to fry, simmering, stewing, frying, stewing, steaming as a characteristic, especially in cooking seafood, knife work is exquisite, people are interested in taste, soup dishes mostly, with fresh, fragrant, rotten, light and slightly sweet, sour and spicy unique flavor. Fujian snack snacks have another merit, it is taken from the coastal shoals of all kinds of seafood, with special seasoning and become, can be described as delicious.
The most famous flavors are: Buddha jumps over the wall, chicken soup blanch sea mussels, light bad snail pieces, sarnai stewed duck pieces, seven stars fish balls, bad drunken chicken, fried bad eel, half-moon sinking river, Swallow skin ravioli, Fuzhou noodles, oyster fried and so on.
(6) Zhejiang cuisine: Zhejiang cuisine has a long history, its flavor includes Hangzhou, Ningbo and Shaoxing, three local cuisine characteristics. Hangzhou cuisine attaches importance to raw materials, fresh, live, tender, fish, shrimp, seasonal vegetables, pay attention to knife work, taste fresh, highlighting the flavor. Ningbo cuisine is a combination of salty and fresh, and is famous for cooking seafood, paying attention to tenderness, softness and smoothness, and emphasizing the original flavor and taste. Shaoxing cuisine is good at cooking river poultry, dishes emphasize the entrance to the fragrant and sticky, soup thick taste heavy, rich countryside flavor.
Zhejiang cuisine has a bright color, taste smooth and tender, crisp and refreshing, small and delicate dishes, the characteristics of the handsome and beautiful. It is stewed, fried, stewed, steamed, heavy original flavor. Zhejiang point in the heart of the dough, cake, soup, noodle varieties, good taste.
Famous dishes are: Longjing shrimp, West Lake Brunswick soup, shrimp eel back, West Lake vinegar fish, fried ringing bells, grabbing crabs, new wind eel replica bags, salted vegetables and yellowtail soup, ice sugar turtle, oysters running eggs, honey filling lotus root, Jiaxing rice dumplings, Ningbo soup dumplings, Huzhou thousands of buns and so on.
(7) Hunan cuisine: Hunan cuisine, including the Xiangjiang River Basin, the Dongting Lake area and the western Hunan mountainous areas of the three regions of the cuisine characteristics. Xiangjiang River Basin, centered on Yangtze River, Hengyang and Xiangtan, is the main representative of Hunan Cuisine. It is characterized by heavy oil and thick color, affordability, fresh aroma, sourness, spiciness, softness and tenderness, especially known for simmered and waxed vegetables. The Dongting Lake area is famous for cooking river food and poultry and livestock, characterized by a large amount of thick oil, salty, spicy, fragrant and soft, and famous for stewed and roasted dishes. Xiangxi cuisine is good at making mountain treasures and wild game, smoked bacon and all kinds of cured meat, wind chicken, taste focus on salty, sour and spicy, with a strong flavor of the mountainous countryside. Hunan cuisine is characterized by spiciness and wax.
Famous dishes include: Dong'an sub-chicken, preserved meat with steam, group-an shark's fin, Hunan lotus with rock sugar, preserved beef with red pepper, hairy beef peper, stinky tofu in the Palace of Fire, sour meat in Jishou, and eggs with heart.
(8) Hui Cuisine: Hui Cuisine flavor including southern Anhui, along the river, along the Huaihuai place of the dishes featured. South Anhui cuisine, including Huangshan, Shexian (ancient Huizhou), Tunxi and other places, pay attention to the fire power, good cooking game, the amount of oil heavy, simple and affordable, to maintain the original flavor; a lot of dishes are taken with charcoal stewed over small fires, simmering and into the soup clear taste mellow, the original pot on the table, the aroma is overflowing; south of the Anhui Province, although there is not a lot of aquatic products, but cooking by the cured "stinky gui fish" is very high visibility. The cuisine along the river is popularized by Wuhu, Anshan, and Anshu. Along the river dishes to Wuhu, Anqing area as the representative, later also spread to the Hefei area, it is to cook river food, livestock, pay attention to knife work, pay attention to the color, shape, make good use of sugar seasoning, especially smoked dishes are unique. Along the Huai cuisine to Bengbu, Su County, Fuyang and other places as a representative of the dishes to pay attention to salty and spicy, soup color thick mouth heavy, also customary use of cilantro coloring and flavoring.
Famous flavorful dishes include: Wuhui smoked duck, Mao Feng smoked anchovy, Fuli set roast chicken, square wax fish, chicken stewed with stone ear, cloudy meat, green bean pancake, butterfly noodles and so on.
Confucius cloud: food for the people in the day, Lu Cuisine, Sichuan Cuisine, Su Cuisine and Cantonese Cuisine, enjoy known as the "eight major cuisine", plus Beijing Cuisine and Hubei Cuisine, that is, "ten major cuisines". The following is an introduction to the eight major cuisines and the four major flavors. The four flavors respectively: Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Huaiyang Cuisine
Beijing's Beijing Cuisine at the foot of the Son of Heaven, the delicacies of fine workmanship, in the Beijing Cuisine varieties of complexity and diversity, compatibility with the eight flavors, a large number of famous dishes, difficult to categorize. In the past, Beijing catering industry, Shandong Museum, the most, then there are the so-called ten halls, that is, refers to the Qingfeng Hall, Juxian Hall, such as the hall size; eight residence, refers to the same and residence, casserole residence, such as the residence size; eight buildings, refers to the Dongxing Building, Zhimei building, Taifeng building and other building size; there are also eight spring, refers to the spring of Qing Lin Chun and so on the size of the restaurant, most of the restaurants is the Shandong flavor. By the time of the Manchurian Qing Dynasty, because the city of Beijing, with the Han, Manchu, Mongolian, Hui and other nationalities. So like Aiwowo, Saqima this popular royal favorite Manchu snacks popular today.
Hubei "E Cuisine" with fish swim four sides, E Cuisine "relying on Hubei's unique freshwater fishery resources, in the national catering industry in the reputation of the growing market share, has become China's catering industry in a "dark horse! The market share has been increasing, and it has become a "dark horse" in China's catering industry.