Chinese food culture of the eight major cuisines of Guangdong

Cantonese cuisine consists of three local specialties: Guangzhou Cuisine, Chaozhou Cuisine and Dongjiang Cuisine. Guangzhou cuisine includes famous food from the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other regions. Wider area, with a variety of materials, meticulous selection, craftsmanship, good at transforming, taste focus, clear and not light, fresh and not vulgar, tender and not raw, oily and not greasy. In summer and fall, the taste is light, and in spring and winter, the taste is thick, good at homemade dishes, and it is necessary to grasp the fire and temperature just right. Chaoshan cuisine belongs to the land of Fujian, and its language and customs are similar to those of southern Fujian.

Chinese food culture of the eight dishes of Anhui

Anhui Huizhou cuisine is an important representative of the Huizhou cuisine, began in the foothills of the Huangshan Mountains in Shexian, that is, the ancient Chinese Huizhou. After the Xin'an River in the town of Tunxi into the "Qihong", "Tun green" and other tea and Anhui ink, She ink stone and other characteristics of agricultural products distribution points, catering industry is more developed, the core of the Anhui cuisine slowly transferred to the Tunxi, where to obtain further development. Zhao Jucheng once asked the She taste in the study of earth Wang Zao, Wang Zao Mei Sheng Yu poetry dialog "snowy day cows tail beaver, sandy horse hooves turtle". Cow's tail beaver is civet, alias white. Hui cuisine in the cooking craft is good at burning, stewing, steaming, and popping, burning dishes less, fuel oil, heavy color, heavy smelting workshop.

China's food culture of the eight dishes of Hunan cuisine

Xiang cuisine, Hunan cuisine, to the Xiangjiang River, Dongting Lake area and western Hunan mountainous areas, such as the development trend of local dishes into. The Xiangjiang River section of the dish to Changsha, Hengyang, Xiangtan as the core, is an important representative of Hunan cuisine. It is meticulous in its preparation, universal in its use of materials, and diverse in its variety, and is characterized by much oil, rich in color, and focusing on cost-effectiveness. In terms of taste, it emphasizes crispy, spicy, smooth and tender. Xiangxi cuisine is good at fragrant and spicy, with a strong flavor of Santangxiang. Hunan cuisine has a long history, as early as in the Han Dynasty has produced dishes, cooking craft has a very high standard.

Chinese food culture of the eight dishes of Zhejiang

South cuisine to Hangzhou, Ningbo, Shaoxing, three regional specialties as a representative of the famous earlier. Zhejiang cuisine history is also very long. Beijing people south to open a restaurant, with the northern cooking methods will be the southern region of the rich diversity of raw materials to do the color and flavor, "southern material north cooking" into the Zhejiang cuisine a major feature. As in the past, the northern population perception is not a light taste, the Northeast people into the South, jeopardizing the northern population perception, the dish in the sugar. Bianjing specialties "sugar cool Yellow River crucian carp" to Hangzhou Lin'an, after the fish as raw materials, cooked into Zhejiang specialties "West Lake vinegar fish".

China's food culture of the eight cuisine of Jiangsu

Su cuisine that is, Jiangsu regional specialties. Jiangsu is the area where the chefs converge. China's first professional chef and the first chef's last name of the metropolis are here. He made pheasant soup for Emperor Yao to take, and he was appointed as a member of the Great Peng State, which is Xuzhou today, so he was called Peng Clang, alias Peng Zu. During the Xia Yu period, "Huaiyi Tribute Fish", Huaibai fish was offered until the Ming and Qing Dynasties. "Vegetables, with the essence of the district", Shang Tang stage of the Taihu Lake good vegetables leeks have been on the hall of elegance. In the Spring and Autumn period of Zhao Yi Ya had in Xuzhou to pass on the art, by his development of the "fish belly hidden mutton" has been passed down through the ages, to be "fresh" the word of the foundation of the ...

China's food culture of the eight dishes of the Sichuan cuisine

Sichuan cuisine is also a long history of cuisine, its origin is the ancient Chinese state of Ba and Shu. According to "Huayang Guo Zhi", the state of Ba "soil planting five grains, livestock six animals", and the production of fish and salt and tea honey; Shu "forests, fish, garden fruits and vegetables, four generations of the festival, everything is ripe". At that time, the seasonings of Ba and Shu already had marinade, rock salt, Sichuan pepper, and "ginger of Yangpu". In the cemetery relics of the Spring and Autumn and Warring States Periods, there were already a variety of bronze and ceramic tableware, and the budding period of Sichuan cuisine can be seen. The establishment of Sichuan cuisine was probably in the middle of the period between the unification of Qin Shi Huang and the establishment of the Three Kingdoms.

Huizhou Cuisine

The establishment and development of Huizhou Cuisine is well related to the human history, topography, economic strength and customs of Shandong. Shandong is one of the birthplaces of Chinese classical culture. Located in the middle and lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes in the middle of the Bohai Sea and the Yellow Sea. The country is characterized by mountains, rivers and lakes, thousands of miles of fertile land, abundant resources, a favorable geographical location, and relatively developed culture and art. Its food production ranks third in the country; a wide variety of vegetables and fruits, superior quality, is known as "the world's three major vegetable gardens" one. Such as Jiaozhou cabbage, Zhang Qiu onions, Cangshan garlic, Laiwu ginger are famous at home and abroad.

China's food culture of the eight cuisines of Fujian

Min cuisine over the years to choose materials carefully, knife work seriously and carefully, pay attention to the degree of ripeness, seasoning soup, seasoning, as well as the flavor of the victory and known. Its cooking techniques, there are four unique features, one is the use of meticulous slicing, cutting, graver and other knife skills, so that the raw materials are not the same texture, to achieve in-depth flavor effect. Therefore, the knife skills of Fujian cuisine have the reputation of "graver flowers like ly, cut into silk like hair, and slices as thin as paper". Such as mixing the cold dishes, "Wubu Jellyfish", will be very thin jellyfish skin, each cut into 2 to 3 slices of each, and then cut into very fine silk, and then the same size of the radish strips together to cook, cooled and mixed with condiments on the dish.

1, China

Lunch cooking methods are roasted, grilled, braised, steamed and so on nearly 1,000, which in turn constitutes a variety of different flavors and types of dishes.

2, Japan

Japan is a famous snack island countries, food for the selection of ingredients attaches great importance to regional and seasonal, cooking excellence, well-made.

3, Italy

The long history of Italian food, the formation of a strong harm to the restaurant in Europe and the United States, the "mother of all Western restaurants" reputation.

4, France

French food is one of the world's most famous cuisine, its flavor of meticulous, delicious sauce, can be called an art.

5, Thailand

Thai cuisine in the application of curry sauce more and more, in which the Massaman curry is called the first curry sauce, known as the world's first food ranking.

6, India

Indian cuisine is famous for curry, the key to fish, meat, vegetables and other different ingredients to blend a variety of spices.

7, Spain

Spanish cuisine is one of the world's five major cuisines, along with French, Indian, Chinese and Italian cuisine.

8, Spain

There is a saying, "Live in France, travel to the United States, eat in Spain."

9, Greece

Greek people love lamb very much, the most household name of beef cuisine first recommended beef pie and roast lamb.

10, Turkey

The most famous will be the Turkish charcoal grilled meat, fresh and fragrant.