The eight major cuisines are jingles.
Food is the most important thing for the people, and China has a complete menu.
There are eight major cuisines, which will be supplemented in various places.
Xiangtan is hot and sour, and Xichuan is the hottest.
Cantonese cuisine pays attention to health, while Su cuisine tastes sweet.
There are clams, shrimp and crabs in Zhejiang, and Fujian soup is delicious.
Anhui cuisine is booming, and Shandong cuisine has sharp cooking skills.
Stir-fry and simmer, sweet and sour, spicy and salty.
People have real meaning, but they forget what they want to say.
Brief introduction of eight major cuisines
China has a long tradition of food culture, and there are many cuisines in cooking. Sichuan, Shandong, Guangdong and Jiangsu cuisines [1] formed earlier. Later, Zhejiang, Fujian, Hunan, Huizhou and other local cuisines gradually became famous, thus forming China's? Eight major cuisines? Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.
China people invented frying (explosion, stir-frying), burning (stewing, stewing, braising, marinating), frying (steaming, pasting), frying (boiling), boiling (boiling, stewing, stewing), steaming, roasting (pickling, smoking, air drying) and cold salad. Passed down from generation to generation by famous chefs, eight distinctive cuisines have been formed: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Jiangsu Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hunan Cuisine and Anhui Cuisine [1].
Formation factors of eight major cuisines
Custom reason
Native products and customs, such as cattle and sheep in northern China, are often cooked with beef and mutton; South China is rich in aquatic products and poultry, and people like to eat fish and meat. There are many seafood along the coast of China. Seafood is used for cooking.
Climatic reasons
Climate differences in different places form different tastes. Generally speaking, it is cold in the north of China, and the dishes are mainly salty. East China has a mild climate, and the dishes are mainly sweet and salty, while southwest China is rainy and humid, and the dishes are mainly spicy.
Cooking method
Different cooking methods in different places have formed different characteristics of dishes. For example, Shandong cuisine and Beijing cuisine are good at frying, frying, roasting and frying. Stewing, steaming and burning in Anhui and Jiangsu; Sichuan cuisine is good at roasting and frying. Cantonese food is good at roasting, baking, frying, stewing and steaming.
Production technology of eight major cuisines
1 super
Stir-frying is the most basic cooking technique. Its raw materials are generally sliced, shredded, diced into strips and blocks. Use fire and hot oil when frying. The amount of base oil depends on the material. According to the difference of materials, temperature and oil temperature, it can be divided into raw frying, sliding frying, cooked frying and dry frying.
2 explosion
Explosion means fast, rapid and violent, and the heating time is extremely short. The dishes are crisp, tender and fresh. The explosion method is mainly used to cook crisp and tough raw materials, such as belly, chicken gizzard, duck gizzard, lean pork, beef and mutton, etc. Common explosion methods are: oil explosion, radish explosion, onion explosion, sauce explosion and so on.
three
Stir-frying is a method of cooking quickly with strong fire. The general frying method is to fry the raw materials or blanch them with boiling water, then prepare the marinade in another oil pan (the marinade is also made of soup without oil), and then put the processed raw materials into the prepared marinade to stir or pour the marinade on the surface of the processed raw materials.
4 fried
Frying is a cooking method with big fire, thick oil and no juice. There are many kinds of frying, such as clear frying, dry frying, soft frying, crisp frying, bread crumb frying, paper-wrapped frying, crisp frying, oil soaking, oil dripping and so on.
5. Cook
There are two kinds of cooking: cooking with chicken, duck, fish and shrimp as raw materials. Generally, the pasted or unpainted slices, wires, blocks and segments are fried with strong fire oil first, and a little base oil is left in the pot and placed on strong fire. Add the fried main ingredients, and then add a single seasoning (without starch), or add a variety of seasonings to form a sauce.
6 rooms
Stir-frying is a cooking method in which the pot is heated first, the bottom of the pot is brushed with a little oil, and then the processed (usually flat) raw materials are put into the pot and cooked with a little oil arrow. Usually fry one side first, and then fry the other side. When frying, shake the pan constantly so that the raw materials are heated evenly and have the same color.
7 stickers
Sticking is a cooking method in which several kinds of raw materials are pasted together, and then only one side is pasted in a pot, so that one side is yellow and crisp, and the other side is tender. The difference between sticking and frying is that only one side of the main ingredient is fried, and frying is two sides.
8 Shao
Roasting is a cooking method in which the main ingredients are heat-treated once or twice, then soup (or water) and seasoning are added, then boiled with strong fire, and then slowly cooked with low fire until crisp (meat, seafood), soft (fish, tofu) or tender (vegetables). Because of different tastes, colors and soup, it is divided into braised and boiled.
Nine men
Stewing is a cooking method in which a pot is put on a small fire, and the pot cover is added to cook the dishes. The operation process is similar to burning, but the heating time is longer and the firepower is less, generally more than half an hour.
10 guilder
Stewed dishes are similar to stir-fried dishes, but the difference is that stewed dishes have more soup than cooked dishes. To stew, use onion and ginger first, and then pour the soup or water into the pot. After boiling, add the main ingredients, first cook with strong fire, and then simmer slowly. The main ingredients of stews are soft and rotten, generally salty and delicious.
1 1 Zheng
Steaming is a cooking method that the seasoned raw materials are heated with strong fire or medium fire to make the cooked dishes tender or crisp. Common steaming methods include dry steaming, steam steaming and powder steaming.
12
Treating some cooking materials with water is not only a method, but also a cooking method to make dishes. The main ingredients of dishes are mostly small pieces, silk, flower knives or meatballs, and there are many finished soups. This is a quick cooking method.
13 Zhu
Cooking is similar to boiling, but it takes longer than boiling. Cooking is a cooking method in which the main ingredients are put into a large amount of soup or clear water, first boiled with strong fire, and then slowly cooked with medium fire or small fire.
14 braise in soy sauce
Stew is a cooking method that mixes soup and vegetables. It is made directly from onion, ginger or soup, and then thickened with water and starch. The soup of stew is equal to or slightly more than the main ingredient.
15 Xuan
Xuan is a cooking method of cold dishes. The cut raw materials are blanched or oiled with salt, monosodium glutamate and pepper oil, and then mixed.
16 Yan
Pickling is a cooking method of cold dishes, which is to soak the raw materials in seasoning marinade or apply seasoning, so that part of the water in the raw materials is discharged and the seasoning penetrates into it. There are many methods of pickling, such as salt pickling, rotten pickling and drunk pickling.
17 class
Mixing is also a cooking method. In operation, raw materials or clinker are cut into wires, strips, sheets, blocks, etc. , and add seasoning to mix.
18 roast
Baking is a cooking method that uses radiant heat to put food raw materials into an oven for cooking. Because the raw materials are cooked in dry and hot air, the surface moisture evaporates and condenses into crispy skin, so the moisture inside the raw materials can not continue to evaporate, so the dishes are neat in shape, smooth in color, crisp outside and tender inside, and unique in flavor.
19 halogen
Halogen is a cooking method of cold dishes. The raw materials are washed, cooked in prepared marinade, soaked in marinade and eaten after cooling.
20 freezing
Freezing is a cooking method of cold dishes. Collagen from animal raw materials is fully dissolved after cooking and can be frozen after cooling.
2 1 drawing
Drawing is a cooking method in which sugar (rock sugar or white sugar) is boiled in oil or water to a certain temperature, and then fried food is added to stir fry, and the sugar can be pulled out when eating.
22 honey juice
Honey juice is a cooking method in which sugar and honey are boiled with appropriate amount of water and poured on steamed or cooked main ingredients.
23 people smoke
Fumigation is a cooking method of cooking main ingredients by smoking.
24 volumes
Burrito is a cooking method, in which vegetable leaves, egg skins, rice skins, petals, etc. Rolled into various fillings, wrapped in a cylindrical or oval shape, and then steamed or fried.