Many areas in the south, such as Guangdong, regard soup as a vital food, and have the custom of "drinking soup before meals" and "soup is not heavy". Since soup is so important in our diet, let's take a look at the representative soups in the eight major Chinese cuisines. 1, Shandong cuisine _ broth Chae Yeon
Shandong cuisine, one of the eight major cuisines, was once the main force of imperial cuisine. Shandong cuisine is the earliest application of soup, and it is the earliest cuisine that pays attention to soup among the eight major cuisines. Before 1400 years ago, Shandong had already used the technology of cooking soup to refresh its freshness, which was made up of fat chicken, fat duck and pork elbow after 10 hour of boiling, slightly boiling, conditioning and hanging soup. It is also the earliest "monosodium glutamate". Soup can be divided into clear soup, milk soup and three sets of soup, and "three sets of soup" is the unique skill of Confucian cuisine to make soup. The famous dish in Shandong cuisine "clear soup swallow dish" is a typical clear soup seasoning dish, and there is a saying that "you can't cook without clear soup" The main ingredient is Jin Siyan bird's nest, and the clear soup is carefully boiled and hung. After the finished dish comes out, the soup is really clean, fresh and tender, refreshing and nutritious. 2. Sichuan cuisine _ boiled cabbage
"Boiled cabbage", many people think it is the most common dish just by looking at the name, but "boiled cabbage" is not as common as the name sounds. It is a famous Sichuan dish in the "eight major cuisines" and a boutique at the state banquet. Cooking state banquet dishes is not as simple as "boiling water". "Boiled cabbage" is made of northern Chinese cabbage. All the outside leaves were removed, and the crisp and sweet Chinese cabbage was kept. Then cook it with chicken, duck and ribs. After a long time, it was finally clarified with minced chicken and minced pork, and a crystal clear soup was obtained. When it's done, take a sip of the soup, which is fresh and smooth. The soup is very thick, neither oily nor greasy, and it will be very sweet and smooth. It is such a seemingly simple soup that conquered the taste buds of foreign guests at the state banquet. 3. Cantonese cuisine _ Lao Huo Tang
Among the "eight major cuisines" of Cantonese cuisine, there are countless soups. Cantonese people have been drinking soup for thousands of years, and almost everyone in Guangdong can cook a good soup. There are many kinds of soups in Guangdong, and one soup can't represent all the soups, so it has become the general name of "old fire soup". There are dozens of representative soups with Guangfu characteristics, such as Ejiao red jujube black chicken soup, Yuzhu lily quail soup, coconut chicken soup, pigeon soup, yam tuckahoe pigeon soup, Yuzhu lily quail soup, cordyceps bamboo chicken soup and so on, which have been inherited from Cantonese cuisine for thousands of years. As the Guangdong saying goes, "It is better not to drink soup than to eat vegetables." Drinking soup before serving is a fixed pattern in Guangdong. Everyone should drink a bowl of soup before meals. 4. Su Cai _ Si Wen Tofu
"Siwen Tofu" is a famous dish in Jiangsu cuisine and Huaiyang cuisine, and it is also used in "State Banquet". Yu Yue, a famous writer in the late Qing Dynasty, wrote about the origin of Si Wen's tofu in his Tea Room: "Si Wen Xi Fu is quite poetic and good at making tofu soup and sweet porridge. Those who have done it until now are called Sven Tofu. " The material selection is extremely strict, the knife work is fine, the fragrance is soft and smooth, and it melts in the mouth. The main ingredients are tofu, winter bamboo shoots, chicken breast, ham, mushrooms and so on. Cooking this dish requires exquisite knife skills, and it can't be sloppy. Cut tender tofu into 5000 filaments the size of hair, which is as magical as running water. It's a special dish at the state banquet. 5. Fujian cuisine _ Buddha jumps over the wall
"Buddha jumps over the wall", one of the dishes used in state banquets, is a famous dish in the "Fujian cuisine" among the eight major cuisines. There are many soups in Fujian cuisine, which change endlessly. It is known as "one soup changes into ten soups". The Buddha Leaping Wall is made of many precious ingredients, such as abalone, sea cucumber, shark's fin, fish lips, Pleurotus eryngii, beef tendon, mushroom, yak skin glue, cuttlefish, scallop and quail eggs. Add broth and Fujian old wine and simmer slowly. This dish was served at a gathering of scholars in the light years of the Qing Dynasty. Diners were amazed after eating, and then a scholar wrote a poem on the spot: "The meat on the altar is full of fragrance, and the Buddha heard that he abandoned Zen and jumped over the wall." Since then, this dish has been named "Buddha jumps over the wall". It is also said that it is delicious because it uses a lot of precious ingredients and is cooked. "The gods have to jump over the wall to taste." Yufengguan-Fujian Buddha Jumping Wall Instant RMB138 Buy 6. Zhejiang cuisine _ Xihu Shuimu mutton soup
"West Lake water shield soup" is a famous dish in Zhejiang cuisine, which is made of West Lake water shield as the main material. Water shield cultivation in Hangzhou West Lake has a long history and is a specialty of Hangzhou West Lake. This soup is made of water shield, shredded chicken and ham. It is fragrant, tender, green and refreshing. According to legend, when Emperor Qianlong went to Jiangnan, he would order this dish every time he went to Hangzhou. According to "Shi Shuo Xin Yu Jian", when Zhang was the king of Qi, he saw Luo Qiufeng and thought of Wuzhong vegetable soup bass. He said, "Life is expensive, how can you hold an official for thousands of miles to get a title!" I was ordered to drive home. When the king of Russia and Qi was defeated, everyone told him to play it by ear. Later generations called it "homesickness", which is an allusion to "thinking about perching". Water shield soup is rich in flavor, nutrition, colloid and vitamins, and it is one of the necessary dishes for tourists to Hangzhou. 7, Hunan cuisine _ group shark's fin "group shark's fin" is a famous dish in Hunan cuisine. When many people mention Hunan cuisine, they often think of spicy food. I don't know that there are some classic dishes in Hunan cuisine that are not spicy. This is "Qunmiao cuisine", which is the official Hunan cuisine. The founder is Tan Yan _, one of the "Three Sons of Huxiang", who combined Huaiyang cuisine and Hunan cuisine perfectly, forming the distinctive features of the temples. Anzu shark fin is also called braised shark fin. The finished dish is light yellow in color, bright in soup color, salty and delicious, and mellow in taste. Anzu's shark fin is very particular about the ingredients. Shark's fin adopts jadeite shark's fin, which is the top grade of shark's fin. The shark's fin is waxy and soft, and the taste is fresh and smooth. Then simmer with selected chicken, pork elbow, scallop, etc. The soup is delicious and is a treasure in dishes. 8. Cai Hui _ Zhonghetang
Zhonghetang is a traditional dish in Qimen, Anhui Province. It has a history of more than 700 years. Anhui also has many soups, such as stewed turtle with ham, stewed pigeon with Huangshan and other famous dishes. Zhonghe soup, as a famous dish in Qimen, is a necessary dish at all kinds of banquets and the first dish to be served. Fang Yue, a famous poet in the Southern Song Dynasty, accidentally made tofu with river shrimp in Qimen, which was very delicious. He immediately named this dish Zhonghe Tang, which became Zhonghe Tang because of the homonym of "river" and "harmony". Zhonghe soup is very particular about materials, selecting the best white tofu and cutting it into rice grains. Then cut winter bamboo shoots, mushrooms, lean meat and so on. Cut it into small pieces, put it into tofu, add the soup made of pig bones, boil it over high fire, and add seasonings such as lard, onion and salt. Its taste is so delicious that people can't get tired of eating it. These eight kinds of soups are representative soups in the eight major cuisines with a long history. When you have the opportunity to travel to the local area, don't forget these local "authentic" famous soups when ordering.