Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onion, Cangshan garlic and Laiwu ginger are all well-known at home and abroad.
1 Shandong cuisine: Shandong cuisine consists of three flavors: Qilu, Jiaoliao and Kongfu. It is the biggest dish in the court. Dominated by the taste of Confucius. Shandong cuisine has an important influence on other cuisines, so Shandong cuisine is the first of the eight cuisines.
(1) Qilu flavor, represented by jinan cuisine, prevails in Lubei, Tianjin and Hebei.
Qilu cuisine is famous for its fragrance, tenderness and pure taste. In particular, there are strict regulations on the use and cooking of soup, clear soup and milk soup, and the dishes are famous for their freshness, crispness and tenderness. Making soup is a major feature of jinan cuisine. Sweet and sour carp, kung pao chicken (Shandong), Jiuzhuan large intestine, crispy soup, Pu Cai in milk soup, Nanchang, Yuji braised chicken and Jinan roast duck are all famous dishes in Jinan. The famous flavor snacks in Jinan are: pot stickers, soup packets, silk cakes, sugar cakes, arhat cakes, money cakes, steamed honey cakes, dumplings and so on. Dezhou cuisine is also an important branch of Qilu flavor, and the representative dish is Dezhou boneless braised chicken.
(2) Jiaoliao flavor is also called Jiaodong flavor, represented by Qingdao cuisine. Popular in Jiaodong, Liaodong and other places.
Pepper dishes originated from Fushan, Yantai and Qingdao, and are good at cooking seafood. Its taste is mainly fresh and tender, with emphasis on lightness and color. Ten representative dishes in Qingdao: minced sea cucumber, crispy chicken, home-cooked fish fillets, stewed chicken with Laoshan mushroom, abalone with original shell, hot and sour fish balls, fried oyster shell, fried conch, stewed cabbage with prawns, and stewed tofu with yellow croaker. Top Ten Special Snacks in Qingdao: Roasted Squid, Sauced Pig's Feet, Three Fresh Pot Sticks, Chinese Cabbage Meat Bag, Spicy Fried Clams, Seafood Noodles, Pork ribs rice, Squid Dumplings, Porphyr Tofu Brain, and Chicken Soup Wonton.
(3) Confucian flavor, represented by Qufu cuisine. Popular in southwestern Shandong and Henan, it is close to Xuzhou in Jiangsu cuisine.
Confucian cuisine has the characteristics of "never tire of eating delicious food, never tire of eating delicious food". Its fine and wide materials and rich banquets are comparable to those of imperial meals moved to the palace in the past. Huaiyang cuisine in Jiangsu cuisine is called "national cuisine". Representatives of Confucian cuisine include: Yipin Shoutao, Emerald Shrimp Ring, Dried Bamboo Shoots, Fried Chicken Rice, Bird's Nest, Baked Brand, Chrysanthemum Shrimp Bag, Yipin Tofu, Shouzi Duck Soup, and Sliced Golden Jujube.
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2 Sichuan cuisine: Sichuan cuisine. Represented by Chengdu cuisine. Sichuan cuisine has a unified flavor in all parts of the country. It is mainly popular in southwest China and Hubei, and there are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine.
Sichuan cuisine includes Chongqing, Chengdu, Leshan, Neijiang and Zigong. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, hot and sour, pepper, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo tofu, beef hotpot with beef omasum, sliced beef with shredded pork, husband and wife lung slices, Deng Ying beef, Dandan Noodles, Lai Tangyuan and Long Wonton. The five famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork and so on.
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3 Su cuisine: Su cuisine. It is composed of Xu Hai, Huaiyang, Nanjing and South Jiangsu, and is the second largest cuisine in the court. Today, the state banquet is still dominated by Su cuisine.
Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisine. The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang Cuisine, Nanjing Cuisine, Sunan Cuisine, Zhejiang Cuisine and Anhui Cuisine. Later, Zhejiang cuisine and Anhui cuisine became one of the eight major cuisines because of their exquisite selection of materials, fine knife work, moderate saltiness and sweetness, exquisite shape and distinctive features. The Xuhai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisine make up Jiangsu cuisine. Represented by Huaiyang and Sunan flavors.
(1) Xu Hai flavor: Xuzhou cuisine is the representative. Popular in Xu Hai and Henan, it is close to the Confucian flavor of Shandong cuisine. Used to belong to Shandong cuisine.
Xuhai cuisine is fresh and salty, with five flavors. Clear but not light, thick but not turbid. No matter what food is taken from, it pays attention to the role of "diet therapy and food supplement". In addition, Xuzhou cuisine mostly uses big crabs and dog meat, especially whole dog seats. Xu Hai's specialties include Farewell My Concubine, Pei Gong dog meat, Pengcheng fish balls and diguo chicken.
(2) Huaiyang flavor: represented by Yangzhou and Huai 'an, it is mainly popular in the Beijing-Hangzhou Grand Canal, south to Zhenjiang, north to Hongze Lake and Huaihe River, and east to coastal areas. It is called "national cuisine" with Confucian flavor of Shandong cuisine.
Huaiyang cuisine has strict selection of materials, pays attention to freshness, highlights the main ingredients, is skilled in knife work, is good at stewing, stewing and roasting, attaches importance to mixing soup, pays attention to original flavor, is good at modeling, and is lifelike in melon and fruit carving. The taste is moderate and salty, suitable for both north and south, and can be used to cook "whole eel seats". Huaiyang is fine, beautiful in shape, diverse in taste, beautifully made, delicious and delicious, with different seasons. Famous dishes include stewed crab powder lion's head, boiled dried silk, three-piece set of duck, crystal meat and so on.
(3) Jinling flavor: represented by Nanjing cuisine, it is mainly popular in Nanjing and Anhui.
Jinling cuisine is good at stewing, stewing, forking and roasting. Pay special attention to seven flavors: sour, sweet, bitter, spicy, salty, fragrant and smelly; Fresh, rotten, crisp, tender, crisp, thick and fat. Nanjing cuisine is famous for its elaborate preparation of duck gizzards, and is known as "Jinling duck gizzards are the best in the world". Representatives of Jinling cuisine include salted duck, duck soup, duck intestines, duck liver, duck blood, bean curd (called bean curd in the north) and coriander (called coriander in Nanjing).
Nanjing snacks are one of the four largest snacks in China. Representatives include steamed buns, Lamian Noodles, pancakes, scallion cakes, bean curd stains, noodle soup jiaozi, vegetable bags, butter biscuits, steamed buns with sweet noodle sauce, dried shredded chicken noodles, spring rolls, biscuits, beef soup, steamed dumplings, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, braised pork jerky, stewed tea eggs and sugar porridge lotus root.
(4) Southern Jiangsu flavor: represented by Jiangsu cuisine, it is mainly popular in Suzhou, Wuxi and Shanghai. Similar to the southern Anhui and riverside flavors in Zhejiang cuisine and Anhui cuisine. Some experts believe that the southern Jiangsu flavor should belong to Zhejiang cuisine. The biggest difference between Sunan flavor and Zhejiang cuisine is that Sunan flavor is sweet. Shanghai cuisine in southern Jiangsu is greatly influenced by Zhejiang, and now it has the trend of becoming a new Shanghai cuisine.
Southern Jiangsu is good at stewing, stewing, stewing and stewing, paying attention to maintaining the original flavor, delicate color, fresh and tender in season, moderate in sweetness and saltiness, crisp and delicious, fresh and delicious. In recent years, it has also cooked "Wuxi Ganlong River South Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Banquet" and Taihu Boat Cuisine. Suzhou has the reputation of "the first restaurant in the world" among the people. Famous dishes in southern Jiangsu include stewed chicken with mushrooms, goo goo meat, Sweet and Sour Mandarin Fish, lung soup, snail shrimp, oil eel paste, white cabbage, children's chicken, watermelon chicken, chicken oil cabbage, sweet and sour pork ribs, braised mutton in Taoyuan, whitebait in Taihu Lake, hairy crabs in Taihu Lake and hairy crabs in Yangcheng Lake. Songhe Building and Deyue Building are representative restaurants in Suzhou.
Suzhou snacks, one of the four largest snacks in China, are the most varied snacks, mainly including marinated tofu, pine nut candy, rose melon seeds, Soviet-style moon cakes, shrimp paste, jujube paste biscuits, lard rice cakes, steamed buns, Suzhou steamed buns, Taoyuan braised mutton, preserved white-cut mutton and oven noodles.
Someone summed up Suzhou snacks with a folk song: Suzhou snacks have many famous names and taste sweet, soft and crisp. Fried steamed bread with crab shell yellow and Tiger Claw twisted stick. Melaleuca cake, egg stone skin, pancake fritters and tofu paddles. Scallion oil rolls and scallion oil cakes are affordable and appreciated. Bean paste mushroom vegetable bag, meat steamed bread. Go to the 61st floor to buy compact yeast. Be careful when you immerse it in oil. Tea eggs, fried lotus roots, large and small wonton, soup packets. Steamed buns with gingerbread are cheap and full. Sesame paste, sugar taro, oil sugar dumplings. Chicken and duck blood soup with bean curd, spring rolls with eight-treasure rice. Glutinous rice has sandwiches, so you can choose your own toppings. Pot stickers jiaozi delicious, sweet-scented osmanthus lotus root five-color begonia cake. Stinky tofu rice ball, radish cake triangle bag. Honey cake, square cake, long cake, lard rice cake, sugar rice cake. Tang Tuan Ma Tuan Mao Tuan, double stuffing jiaozi pumpkin Tuan. Brew the garden with sweet wine and win the cake with plum blossom cake. I sell sugar porridge, but I don't want to run away after eating it. Jiaozi with red beans is rich in nutrition, and jiaozi with meat stuffing is salty and delicious. Chicken head rice, lotus seed soup, sugar fried chestnuts, osmanthus fragrance. Jujube mud sesame seed cake is a special dish, and braised tofu is very famous.
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Cantonese cuisine: Cantonese cuisine consists of three flavors: Guangfu, Hakka and Chaoshan, and there are Cantonese restaurants in most parts of China. It has a great influence at home and abroad. Not only in Hong Kong and Macau, but also in other countries in the world, most Chinese restaurants mainly serve Cantonese food. Cantonese cuisine is the second largest folk cuisine in China, second only to Sichuan cuisine. Abroad, it is the representative food of China. Cantonese cuisine is represented by Guangfu flavor.
(1) Cantonese flavor: represented by Cantonese cuisine, it combines the characteristics of Nanhai, Panyu, Dongguan, Shunde and Zhongshan, and is mainly popular in central and western Guangdong, Hong Kong, Macao and eastern Guangxi.
Guangfu cuisine pays attention to quality and taste, and its taste is relatively light, seeking freshness in the clear and beauty in the light. And it changes with the seasons, with summer and autumn being light and winter and spring being heavy. Food tastes clear, fresh, tender, cool, smooth and fragrant; Seasonings are sour, sweet, bitter, spicy and salty; This is the so-called five flavors and six flavors. It has the reputation of "eating in Guangzhou". Representative varieties are: Long Hudou, boiled shrimp, roast suckling pig, braised pork with taro, scrambled eggs in Huangpu, braised Mi Chong, dog meat pot, multicolored fried shredded snake, etc.
(2) Hakka flavor: also known as Dongjiang flavor, represented by Huizhou cuisine. Popular in Hakka areas of Guangdong, Jiangxi and Fujian. Closer to the flavor of western Fujian in Fujian cuisine.
Hakka dishes are heavy in oil, salty in taste and simple in sauce, but the main ingredients are prominent. I like to use the meat of three kinds of livestock, seldom use vegetables and not much seafood. Representative varieties are: Dongjiang brine chicken, Dongjiang Sufu, refreshing beef balls, etc. , showing the strong diet style of ancient Zhongzhou.
(3) Chaoshan flavor: Chaozhou cuisine, as the representative, is mainly popular in Chaoshan area, close to Minnan flavor in Fujian cuisine.
Chaoshan cuisine is good at cooking seafood, with exquisite knife skills, rich taste and sweet taste. I like to use fish sauce, sand tea sauce, plum mutton sauce, ginger wine and other condiments. There are many kinds of beets, including 100 styles, which are coarse and fine, sweet and delicious. Another feature of Chaozhou cuisine is that it likes to put twelve dishes, and the order of serving is also like head and tail beets, with salty snacks in the second half. Before the Qin Dynasty, Chaozhou belonged to Fujian, and its language family and customs were close to those of southern Fujian, but different from those of Guangzhou. Because of its different origins, its cooking characteristics are also different. Representative varieties are: Chaozhou braised goose, sauce chicken, Chinese food, assorted black ginseng, fried crab with onion and ginger, dried shrimp and red dates. , all famous Chaozhou dishes, spread to Lingnan area and at home and abroad.
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5 Fujian cuisine: Fujian cuisine is a cuisine mainly formed by local flavor dishes in eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. Represented by the flavors of eastern Fujian and southern Fujian.
(1) Eastern Fujian flavor: Fuzhou cuisine, as the representative, is mainly popular in eastern Fujian.
Mindong cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages". Fine selection of materials and rigorous knife work; Pay attention to the heat and the soup; Like to use condiments, the taste is changeable, showing four distinct characteristics: First, the knife method is clever and interesting, known as silk as hair and thin as paper, and there are famous dishes such as fried snails. Secondly, there are many kinds of soup dishes with endless changes, which is known as "one soup changes ten times", the most famous of which is the Buddha jumping over the wall. Third, the seasoning is strange, not one side. The seasonings of eastern Fujian cuisine tend to be sweet and sour, and they like to add sweet and sour. For example, the famous litchi meat, drunken spareribs and other dishes are all sour and sweet. This eating habit is related to the fact that cooking materials are mostly taken from delicacies. Make good use of sugar, use sweetness to remove fishy smell; Clever use of vinegar to make it sweet and sour; If the taste is light, it can keep its original flavor, and it is famous for being sweet but not greasy, sour but not astringent, and light but not thin. Five representative dishes: Buddha jumps over the wall, mussel chicken soup, light fragrant spiral slices, litchi meat and drunken chicken. Representatives of five bowls: Tai Chi taro paste, pot stickers, meatballs, fish balls and flat meat swallows.
(2) Minnan flavor: represented by Xiamen cuisine, it is mainly popular in southern Fujian and Taiwan Province Province, close to Chaoshan flavor in Cantonese cuisine.
Minnan cuisine is characterized by freshness and emphasis on seasoning, which is better than Chili sauce and mustard sauce. Representatives of Minnan cuisine include seafood, medicated diet and Nanputuo vegetarian dishes. The biggest feature of Minnan medicinal diet is to make medicinal diet with seafood, and make use of local special natural conditions to cook delicious food with good fragrance, taste and shape according to seasonal changes. Nanputuo vegetarian dishes come from Nanputuo Temple, a thousand-year-old temple. It is a typical traditional temple vegetarian dish, with rice flour, bean products, vegetables, mushrooms and fungus as the main ingredients. There are more than 40 kinds of famous dishes, and each dish is named after its color, such as "colorful flowers welcome guests", its main ingredient is "double mushrooms compete for beauty" or its shape is "half moon sinking into the river". Minnan cuisine also includes local snacks, whether it is seafood such as fried oysters, fish balls, scallion snails, soup and blood clams, or meat such as roasted brown, crispy pigeons, brisket and fried spiced dishes, or snacks such as oil onion fruit, leek boxes, pancakes and batter. These are all mouth-watering and want to have a big meal.
(3) Minxi flavor: also known as Changting flavor. Longyan cuisine, as the representative, is mainly popular in western Fujian. Close to the Hakka flavor of Cantonese cuisine.
West Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces, with Hakka dishes as the main body and exotic products unique to mountainous areas as raw materials. It has the characteristics of strong mountain flavor, thick soup, light and nourishing. Representative dishes are potatoes and taro, such as soft and delicious taro jiaozi, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, steamed taro and fried taro. Wild vegetables include: Pulsatilla chinensis, Ramulus Cinnamomi, Kuzhai Decoction, Fried Portulaca oleracea, Paederia cristata, Fried Malania herb, Toona sinensis bud, Wild Amaranth, Fried Hibiscus, etc. Melon beans include: melon pot, brewed bitter gourd, crisp cucumber, pumpkin soup, pumpkin pulp, dog claw bean, arhat bean, fried bitter gourd, brewed green pepper and so on. Meals include: Redmi, sorghum millet, wheat syrup, fist syrup, etc.
(4) Northern Fujian flavor: represented by Nanping cuisine, it is mainly popular in northern Fujian.
Northern Fujian is rich in specialties, with a long history and developed culture. Abundant mountain forest resources and humid subtropical climate provide sufficient conditions for northern Fujian to be rich in various delicacies. Mushrooms, russula, bamboo shoots, Jianlian, Coix seed and other local specialties, as well as wild game such as rabbits, wild goats, muntjac and snakes, are all excellent food raw materials. The main representative dishes are Bagua Banquet, Wengong Cuisine, Man Ting Banquet, Snake Banquet, Tea Banquet, Rinsed Rabbit Meat, Smoked Goose, Dried Carp, Dragon Wind Soup, Snacks, Fried Pot Bottom with Winter Bamboo Shoots, Chrysanthemum Fish, Eggs with Double Money, Chicken with Tomato Juice, Jianou Duck, xia yang Osmanthus Jelly and so on.
(5) Central Fujian flavor: Sanming and Shaxian dishes are the representatives, which are mainly popular in central Fujian.
Minzhong cuisine is famous for its unique flavor, fine workmanship, various varieties and economical benefits, and most of them are snacks. One of the most famous is Shaxian snack. Shaxian snack * * * has 162 varieties, of which more than 47 varieties are listed all the year round, forming wonton series, tofu series, steamed dumplings series, taro series and beef offal series, with steamed dumplings, wonton, Xiamao taro jiaozi, loach dry powder, fish balls, sincere tofu balls, rice frozen skin and rice frozen cakes as representatives.
(6) Puxian flavor: Putian cuisine, as the representative, is mainly popular in Puxian area.
Puxian cuisine is characterized by its pastoral flavor, which mainly includes pork belly, stir-fried four-powder, white-cut mutton, stewed tofu, stewed pig's feet with Huilicao, frozen bamboo shoots, Putian (Xinghua) rice noodles, Putian (Jiangkou) noodles, Putian (Xitianwei) flat food, and hot and sour squid soup.
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6 Zhejiang cuisine: Zhejiang cuisine represented by hangzhou dishes. The flavor of Zhejiang cuisine is relatively uniform. Main epidemic and Zhejiang area. Close to the southern Jiangsu flavor in Jiangsu cuisine and the southern Anhui and riverside flavor in Anhui cuisine.
Zhejiang cuisine has a long history, and its flavor includes the characteristics of Hangzhou, Ningbo and Shaoxing. Hangzhou dishes pays attention to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor. Ningbo cuisine is salty and good at cooking seafood. Pay attention to freshness, softness and smoothness, emphasize original taste and taste. Shaoxing cuisine is good at cooking seafood and poultry. The dishes emphasize the fragrant, crisp and glutinous taste in the mouth, and the soup is rich in flavor and rich in pastoral flavor. Zhejiang cuisine has the characteristics of bright color, delicious taste, crisp, soft and refreshing, small and exquisite dishes, beautiful shape and so on. Good at stewing, frying, stewing and steaming, authentic. There are many kinds of jiaozi, cakes, soups and cakes in Zhejiang dim sum, which are delicious. The famous dishes are: Longjing shrimp, West Lake water shield soup, fried eel back with shrimp, West Lake vinegar fish, fried bell, crab catching, fresh eel, pickled yellow croaker, rock sugar turtle, oyster scrambled eggs, honey lotus root, Jiaxing zongzi, Ningbo dumplings, Huzhou thousand-noodle steamed stuffed bun and so on.
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Hunan cuisine: Hunan cuisine represented by Changsha cuisine. Hunan cuisine has a national unified flavor. Mainly popular in Hunan. There are Hunan restaurants in most parts of China. It is the third largest folk food.
Hunan cuisine includes the characteristics of dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The Xiangjiang River Basin centered on Changsha, Hengyang and Xiangtan is the main representative of Hunan cuisine. It is characterized by strong oil color, heavy material benefits, fresh fragrance, sour and spicy taste, softness and tenderness, especially stews and preserved vegetables. The dishes in Dongting Lake area are good at cooking fresh river, poultry and livestock. It is characterized by large quantity, thick oil, salty, spicy and soft, and is famous for stewing and boiling. Xiangxi cuisine is good at cooking delicacies, smoked bacon, all kinds of bacon and chicken. Its taste is mainly salty, sweet and sour, with strong Shan Ye flavor. One of the biggest characteristics of Hunan cuisine is spicy and the other is wax. The famous dishes are: Donganzi Chicken, Steamed Bacon, Anzu Shark's Fin, Crystal Sugar Xianglian, Red Pepper Bacon, Hundred-page Maoniu, Huogong Stinky Tofu, Jishou Sour Meat, Heart-changing Eggs, etc.
Changsha snack is one of the four largest snacks in China, and its main varieties are glutinous rice balls, sesame toffee, Liuyang fennel cake, Liuyang lobster sauce and Xiang Bin spring rolls.
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Anhui cuisine: Anhui cuisine. Including southern Anhui, along the river and along the Huaihe River. Represented by southern Anhui flavor.
(1) Southern Anhui flavor: represented by Anhui cuisine. Mainly popular in Huangshan, Shexian (ancient Huizhou), Tunxi and western Zhejiang. Close to the flavor along the river, southern Jiangsu cuisine and Zhejiang cuisine in Jiangsu and Zhejiang cuisine.
The main characteristics of southern Anhui flavor are: being good at cooking, paying attention to heat, and being used to using ham as seasoning. Rock candy is fresh and good at keeping its original flavor. Many dishes are stewed with charcoal fire and served in the original pot, which not only embodies the simple and elegant style of the emblem, but also smells fragrant and appetizing. Its representative dishes are: braised horseshoe, braised pigeon in Huangshan, pickled mandarin fish, braised civet, Huizhou hairy tofu, Huizhou peach fat roasted meat and so on.
(2) The flavor along the river, represented by Wuhu and Anqing. Mainly popular along the Yangtze River, and later spread to Hefei.
Yanjiang flavor is good at cooking seafood and poultry, paying attention to knife work and color, being good at seasoning with sugar and being good at stewing, steaming and smoking. Its dishes are crisp, tender, fresh, refreshing and fragrant. Representative dishes include fragrant fried chicken, raw smoked chicken, eight hammers, Mao Feng smoked fish, roasted fish, crab-yellow shrimp cup and so on. "Soft-shelled turtle with cauliflower in August, chrysanthemum crab and swordfish are followed by shad, spring bamboo shoots, broad beans, lotus root, osmanthus goose and duck oil" clearly reflects the eating habits of people along the Yangtze River.
(3) The flavor along the Huaihe River, represented by Bengbu, Suxian and Fuyang, is mainly popular in central and northern Anhui.
The flavor along the Huaihe River is simple, crisp, salty and refreshing. He is good at cooking techniques such as roasting, frying and distillation, and makes good use of coriander and pepper to match the flavor. Representative dishes are: king fish with milk and fat, fried shrimp with sauce, fish biting sheep, pearl mussels, Zhu Hongwu tofu, and fried mutton with cola.