Sichuan, Shandong, Guangdong, Huaiyang, Fujian, Zhejiang and Hunan (commenting on the eight major cuisines)

Sichuan cuisine, known as the first of the eight major cuisines, is actually a hollow reputation, which is not worth mentioning at all. Sichuan cuisine is basically seasoned by spicy, and what pickled fish, mala Tang, Maoxuewang and so on are basically the same taste, spicy feeling, which masks the taste of the food itself. Moreover, Sichuan cuisine is particularly cruel, and what live monkey brains, live goose intestines, and live donkeys are all famous representatives of Sichuan cuisine. It's too much to satisfy one's appetite with such cruel cooking methods.

Shandong cuisine, haha, Shandong cuisine. Shandong cuisine is really lacking. I really don't understand that Shandong cuisine has become one of the eight major cuisines. Later, I heard that the real Shandong cuisine refers to the food in that place in Fushan, Yantai, so I went to taste it specially. The feeling is generally mediocre, although the taste is good, but it is not a clever means of cooking, mainly because the raw materials and materials of seafood itself are not available elsewhere. Later, I accidentally tasted Confucian cuisine in Qufu, Shandong Province. Damn it, that's the first of the eight major cuisines. Confucius cuisine not only has excellent ingredients, superb cooking methods and exquisite utensils, but also occupies the commanding heights of morality and culture. However, only an expert like me can taste the cultural implication, you ordinary people, hehe, I think it will be enough. Representatives of Confucian cuisine include roast suckling pig, roast duck, yellow river carp, yipin tofu and fried shrimp with chrysanthemum.

Cantonese food is really flattering. Cantonese cuisine is mainly based on the bold choice of materials. He dares to cook anything, and as long as the chef makes it, some people dare to eat it. For example, terrapin, cricket, earthworm, fly, maggot, bat, snake and other disgusting and horrible animals all dare to eat. The cruelty of Cantonese cuisine is even worse than that of Sichuan cuisine. When cooking dishes such as boiled live cats and charcoal roasted whole dogs, the method of slaughter can be called cruelty. I also heard that many rich people in Guangdong have begun to eat dead babies, my God, my God and my God! ! ! Eat more vegetarian food in the future, be merciful and accumulate some virtue for future generations.

Huaiyang cuisine, ok, I like it. This cuisine, mainly light, advocates reflecting the fresh, sweet and delicious raw materials themselves. Then, with exquisite modeling and ingenious workmanship, we pay attention to the balance between raw materials and meat. You are my favorite, such as shredded eel with three oils, vinegar fish from West Lake and braised pork with plum vegetables. Huaiyang cuisine has always been innovative, good at absorbing other people's skills and strengths, and has a spirit of embracing all rivers. Over time, Huaiyang cuisine will surely become the real leader of the eight major cuisines.

Fujian cuisine, alas, those things in Fujian are not called dishes, but are basically props used to deceive people. You are like a fat brown sugar steamed stuffed bun. At first glance, you thought it was lean meat, and you were fooled when you ate it. There is also a snack called beef noodles in Fujian. I thought it was beef noodles. When I ate it, I didn't find any traces of meat. I asked my boss why it was called beef noodles. He said it was rice flour pulled and ground by cattle. I think, if people push the ground rice flour, isn't it called noodles?

Zhejiang cuisine has never been eaten, so it's probably good. Longjing shrimp, Dongpo elbow and stir-fried cock are all eaten in Beijing, and the taste is ok, but I don't know if they are authentic Zhejiang style. Zhejiang's ham is good, especially that kind of dog meat ham, which can't be bought anywhere else. Only Zhejiang produces it.

I haven't eaten Hunan food either, but I feel bad. I heard that Hunan cuisine has a lot of peppers, but no pepper, dry and spicy, and less oil. If you don't eat this dish, you will know what it looks like, and it will be difficult to swallow. Just like that Henan dish, once I went to Luoyang, their mayor invited me to have a draft mat. Oh, my God, boiled radish is really hard to swallow. All the dishes I ate that day were boiled in water. Their mayor is still very proud. Look at that, it means that he has already given me face.

even if this dish is delicious, it won't have a good impression. Because I heard that many foreigners have got tracheitis in Shanghai for a short time, which is directly related to this dish. Why? It's too salty. It's said that people always buy salt in flour bags, and they buy it at 51 Jin and 51 Jin. God, some people can't eat 51 Jin of salt all their lives. Fifty catties of salt can produce ham. I suspect that this is a rumor, but I have never been to Shanghai, so I can't prove it.