Divide eight major cuisines by province

Shandong, Guangdong, Sichuan, Jiangsu, Fujian, Zhejiang, Hunan and Anhui

By cultural type

Northeast cuisine, Beijing cuisine, Luji cuisine, pepper-flavored cuisine, Shanxi cuisine, Central Plains cuisine, Northwest cuisine, Shangjiang cuisine, Jianghuai cuisine, Jiangsu and Zhejiang cuisine, Jiangxi cuisine, Hunan cuisine, Fujian cuisine, Hakka cuisine, Cantonese cuisine, etc. refer to a whole set of Chinese cuisines that have evolved through a long history in a certain area due to differences in climate, geography, history, products and eating habits. There are many schools in cooking. Among them, Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, the "eight major cuisines" in China. The four major cuisines of Luchuan, Jiangsu and Guangdong were formed earlier. Later, local cuisines such as Zhejiang, Fujian, Hunan and Huizhou gradually became famous, forming the "eight major cuisines" in China. The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by physical geography, climatic conditions, resources and specialties, and eating habits. Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like Jiangnan beauty; Shandong and Anhui cuisine is like the simple northern healthy Han in Gu Zhuo; Cantonese cuisine and Fujian cuisine are like romantic and elegant sons; Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents. Several major cuisines have their own characteristics. Although there are many folk sayings about the top cuisines, most of them are sincere advice and hard to find out.

Sichuan cuisine

Sichuan cuisine is represented by two local cuisines, Chengdu and Chongqing, with exquisite materials, unified specifications, distinct levels and clear coordination. Sichuan cuisine, as one of the eight Chinese cuisines, occupies an important position in the cooking history of China. Wide range of materials, changeable seasonings, diverse dishes and equal emphasis on fresh alcohol. It is famous for its spicy use. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorbing and innovating, and enjoys a good reputation at home and abroad.

Characteristics of Sichuan cuisine

Highlight hemp, spicy, fragrant, fresh, oily and thick, and reuse "three peppers" (pepper, pepper, pepper) and fresh ginger.

Seasoning method

There are compound flavors such as dry roasting, fishy smell, strange smell, pepper, sesame, red oil, ginger juice, sweet and sour, litchi and garlic paste. It has formed the special flavor of Sichuan cuisine and enjoys the reputation of "one dish with one style and a hundred dishes with a thousand flavors".

Cooking method

Good at frying, sliding, frying, exploding, frying, boiling and simmering. In particular, stir-frying, stir-frying, dry-frying and dry-burning have their own characteristics. From the "three steamed and nine buckled" banquet to the popular simple meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship. Sichuan cuisine pays attention to its rich variety and delicious taste, so it is loved and respected by people, which is inseparable from its exquisite cooking technology, fine production technology and strict operation requirements. Sichuan cuisine has four characteristics: first, careful selection of materials, second, meticulous knife work, third, reasonable collocation, and fourth, fine cooking. It is unique in "speculation". Most of its dishes are fried, which is characterized by short time, urgent cooking, less juice and fresh taste, which meets the requirements of nutrition and hygiene. The production of dishes seems simple, but in fact it contains a high degree of science, technology and artistry, showing the infinite wisdom and creativity of working people.

Sichuan cuisine flavor types

There are six kinds: hemp, spicy, sweet, salty, sour and bitter. On the basis of six basic flavors, it can be blended and changed into a variety of compound flavors. In the cooking process of Sichuan cuisine, if we can use primary and secondary, depth and dosage, select materials, cut materials and cook properly, we can make various delicious dishes with unique flavor. There are more than 20 kinds of compound flavors of Sichuan cuisine, such as salty flavor, homely flavor, spicy flavor, burnt flavor, fish flavor, ginger juice flavor, strange flavor, pepper hemp flavor, hot and sour flavor, red oil flavor, garlic paste flavor, sesame sauce flavor, sauce flavor, smoke flavor, litchi flavor, spiced flavor, bad flavor and sugar flavor.

Sichuan cuisine

It is mainly composed of senior banquet dishes, ordinary banquet dishes, popular leisure dishes and home-cooked dishes. The four major cuisines not only have their own styles and characteristics, but also penetrate and cooperate with each other to form a complete system, which has extensive adaptability to all walks of life and even foreign countries. Sichuan cuisine has a long history and strong local flavor. With rich varieties, varied tastes and strong adaptability, it enjoys the reputation of "one dish is unique and all kinds of dishes are delicious". With its delicious taste and unique style, it has won the favor of people at home and abroad, and is praised by many people as "Eating in China and Taste in Sichuan".

Sichuan cuisine is the representative dish.

Its representative dishes are: kung pao chicken, dry-roasted fish, Sichuan-style pork, Mapo tofu, husband and wife's lung slices, Zhangcha duck, dry-fried shredded beef, exotic chicken pieces, Deng Ying beef, fish-flavored shredded pork, sweet and sour pork ribs, boiled beef, crispy rice slices, salted boiled shredded pork, chicken seedlings, sweet and sour tenderloin, Dongpo elbow, spicy chicken and so on. Make the mainland sensitive.

Hunan cuisine

Xiaoxiang flavor represented by Hunan cuisine, referred to as "Hunan cuisine" for short, is one of the eight major Chinese cuisines (Zhejiang cuisine, Jiangsu cuisine, Hunan cuisine, Sichuan cuisine, Fujian cuisine, Guangdong cuisine, Anhui cuisine and Shandong cuisine). Hunan province is located in the south-central part, on the south bank of the middle reaches of the Yangtze River. The climate here is warm, with abundant rainfall and sunshine, and the four seasons are distinct. There is Hengshan Mountain in Nanyue in the south and Dongting Lake in the north. Four rivers, Hunan, Guizhou, Yuan and Li, pass through the whole province. Rich natural conditions are conducive to the development of agriculture, animal husbandry, sideline and fishery, so the products are particularly rich. Xiangbei is a famous Dongting Lake plain, which is rich in fish, shrimp and xianglian, and is a famous land of fish and rice. In Historical Records, it is recorded that Chu is "rich in terrain and has no hunger or thirst". For a long time, the proverb "the lake is wide and ripe, and the world is full" has been widely circulated. Southeast Hunan is hilly and basin, and agriculture, animal husbandry and by-product fishery are well developed. Xiangxi is mountainous and rich in bamboo shoots, mushrooms and delicacies. Rich products provide exquisite raw materials for diet. Famous specialties are: Wuling soft-shelled turtle, Junshan silver needle, Qiyang basin fish, Dongting scarab, Taoyuan chicken, Linwu duck, Wugang goose, Xianglian, whitebait bamboo shoots, mushrooms, and mountain delicacies in western Hunan. In the long-term food culture and cooking practice, Hunan people have created a variety of dishes. According to research, as early as the Western Han Dynasty more than 2,000 years ago, Changsha was able to cook various styles of delicacies with various raw materials such as animals, poultry and fish through cooking methods such as steaming, boiling, boiling and roasting. With the development of history and the continuous exchange of cooking skills, three local flavors of Hunan cuisine have gradually formed: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area.

Characteristics of Hunan cuisine

Cuisine in Xiangjiang River Valley

Changsha, Hengyang and Xiangtan are the main representatives of Hunan cuisine. It has fine production, extensive materials, diverse tastes and various varieties. Its characteristics are: strong oil color, emphasis on practical benefits, and emphasis on hot and sour taste, fragrant and fresh, soft and tender. In the production method, it is known as simmering, stewing, waxing, steaming and frying. Stew and stew pay attention to small fire cooking, thick juice stew, clear soup like a mirror; The production methods of bacon include smoking, marinating and barbecued pork. The famous Hunan bacon is a smoked product, which can be cold dishes, stir-fried or steamed with high-quality original soup. Cooking is fresh, tender, fragrant and spicy, which is well known in the market. The famous representative dishes are: "Steamed Sea Cucumber", "Steamed Bacon" and Steamed Bacon.

"Braised pork with lobster sauce" and "spicy chicken" are both famous dishes and delicacies.

Cuisine in Dongting Lake Area

He is good at cooking seafood, poultry and Chinese characters. He adopts the methods of stewing, burning, steaming and waxing, and is characterized by thick, salty, spicy and soft oil. Stews are often dominated by hot pot, while folks use steamed bowls to stew on mud stoves, commonly known as steamed bowl stoves. Often cooked while eating, hot and tender, with relish. There is a local folk song called "Don't want to go to the court, just steam the cooker", which fully shows that stew is widely loved by the people. Representative dishes are: "Golden Tortoise in Dongting", "Braised Mandarin Fish in Dongting with Pure Oil", "Butterfly on the Sea" and rock candy Xianglian.

"Rock sugar Xianglian" is a famous dish in Dongting Lake area.

Xiangxi gourmet

He is good at making delicacies, smoked bacon and all kinds of bacon. He has a strong rural flavor in Shan Ye, and his taste is mainly salty, sweet and sour, and he often uses firewood as fuel. Representative dishes are: braised cold sauce, boiled chestnut heart, Xiangxi sour meat and fried blood duck, all of which are well-known delicacies in Xiangxi.

Look at Hunan cuisine

Common flavors are spicy food and pickled food. Pepper is famous for its strong spicy taste, which is produced all over the province and is the main raw material for making spicy dishes. The production of bacon has a long history, which has been circulated in China for more than 2,000 years. The cuisines in the three regions have their own characteristics, but they are not completely different. But there are differences in similarities, similarities in differences, interdependence and mutual communication. Looking at the whole picture, the knife is exquisite, the shape is delicious, the seasoning is changeable, the sour and spicy are famous, the original juice is emphasized, and the techniques are diverse, especially the simmering. With the progress of the times and the development of national economy, this wonderful flower of Hunan cuisine will bloom more brilliantly.

Anzu shark's fin

1April, 958, Mao Zedong and other central authorities sent five yuan fairy chicken.

The tour guide visited the Fire Palace restaurant in Changsha and tasted its famous dishes, which was highly praised. The main famous dishes of Hunan cuisine are Dong chicken, braised shark's fin, steamed bacon, whole duck cake, spicy winter bamboo shoots, braised chestnuts, five-yuan fairy chicken and Jishou hot and sour meat. Among them, "Braised shark's fin", also known as "Anzu shark's fin", is a famous dish in Hunan. Cooking methods are shark's fin, chicken soup, soy sauce and so on. Simmer with a small fire. Juice is delicious and famous for its freshness and softness. During the Guangxu period of Qing Dynasty, Jinshitan liked this dish very much, so his chef improved the method of braised fish wings, cooking chicken, pork belly and shark fin together, making the shark fin softer and more mellow and delicious. Tan Jinshi is highly praised for his delicious food and is famous all over the world. Therefore, this dish was created by Jia's chef, so it is called "shark's fin in the temple".

Stewed assorted food

It is the traditional first course of family banquet to show the joy and happiness of the whole family. The materials used for family photos are relatively simple. General ingredients are: fried meatballs, egg rolls, water-fried pigskin, clean vegetables and winter bamboo shoots, water-fried bean bamboo shoots, water-fried auricularia, vegetarian meat slices, cooked belly slices, alkali-fried cuttlefish slices, chicken gizzards, chicken livers and so on. Accessories include: refined salt, monosodium glutamate, pepper, onion, soy sauce, starch powder, fresh meat soup and so on. It is very simple to make: after the above-mentioned main ingredients and auxiliary materials are prepared, first put the winter bamboo shoots in a boiling water pot for about five minutes, then take them out, cut them into willow slices, then cut the bean bamboo shoots into one inch long, then wash the fungus, tear them into domino slices, slice the chicken gizzard and liver, cut the cuttlefish into one inch square slices, steam the meatballs and egg rolls in a steamer, and then take them out when serving.

All birds pay tribute to the Phoenix-peace and harmony under the wise ruler.

This is a traditional Hunan dish, symbolizing a happy party. Slaughter a fat hen, remove blood and hair, remove the mouth shell and foot skin, cut the chicken skin about one inch long between the neck and wings with a knife, and take out the esophagus, food bag and trachea; Then cut an incision about one and a half inches long from the anus, take out the rest of the chicken's internal organs and clean them, so that the whole body of the chicken will not be damaged. Then steam the whole chicken with high fire until the chicken is soft, then add the shelled cooked eggs and steam for about 20 minutes, that is, take out the original soup from the steamer and steam it, pour it into a clean pot, turn the chicken over and turn it into a sea bowl, take out the ginger slices, boil the original soup, add Chinese cabbage and mushrooms, put it into a chicken bowl when it is boiled again, and sprinkle with appropriate amount of pepper. At this time, it has become a delicious dish, the chicken is bulging, and eggs and cabbage hearts emerge around the whole chicken. Anzu shark's fin: also known as braised shark's fin, is a traditional dish in Hunan. The shark fin in the temple is exquisite in materials and unique in production. Anzu shark's fin

It is necessary to select the ridge wings, remove the rough and extract the essence; In addition, use a hen, a pig elbow, shrimp, scallops, mushrooms and other seasonings. At the same time, the hen and the pig elbow are cooked on medium heat and simmered on low heat to make soup. After the shark's fin expands, it is steamed with animal soup, and then simmered with seasonings such as shrimp, scallops and mushrooms. This dish has a mellow taste, soft shark's fin and rich nutrition, which is really a treasure in the dish. Before liberation, Qu Yuan Restaurant operated this dish, which was quite appreciated by diners.

Zilong took off his robe.

It is a traditional Hunan cuisine with eel as the main ingredient. Because eels need to go through the processes of breaking fish, deboning, decapitation and peeling. In the production process, especially the peeling of eels looks like the undressing of ancient military commanders, so this dish is named Zilong undressing. Before liberation, when Li Zongren was acting president of the Republic of China, he hosted a banquet in Qu Yuan's Nanjing branch. During the dinner, Zilong was full of praise for taking off his robe. Therefore, Qu Yuan was once famous as the ancient capital of Jinling. Zi Long's undressing method is not only unique, but also the name of the dish is novel and intriguing, which has always attracted many celebrities. For example, Qi Baishi, Wu Han and Tian Han have all been to Qu Yuan and tasted this dish. After liberation, Qu Yuan's old chef was also called to Zhongnanhai to perform for President Mao Zedong. At present, only another country hotel, Lotus Hall, is reserved for production and supply.

Farewell My Concubine

Traditional Hunan cuisine came into being in the late Qing Dynasty. In this century, restaurants such as Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan in Changsha often exist. Farewell My Concubine is made of soft-shelled turtle and chicken as the main raw materials, supplemented by mushrooms, ham, cooking wine, onions, ginger, garlic and other seasonings, which are first boiled and then steamed and refined. The method is exquisite, the eating method is unique, the taste is delicious and the nutrition is rich. I tasted it once, and it is still fragrant between my teeth. It is a good product at the banquet.

Three-layer chicken

Traditional Hunan cuisine consists of three layers of chicken.

One of the famous dishes of Liu Sanhe, a famous chef in Sha. In the late 1920s, Mrs Sha, who was in charge of Hunan in Ludiping, suffered from headache. The doctor recommended a sparrow, a turtledove and a black-bone chicken to be steamed with gastrodia elata to treat the disease. According to the formula, Liu Sanhe could easily put a pigeon in the hen, a sparrow in the pigeon, gastrodia elata and medlar in the sparrow, and make a three-layer chicken suit, which was famous for a while and was deeply appreciated by the upper class. When He Jian was in Hunan, he often entertained guests at Sanhe Restaurant.

Changsha Maren crackling duck

It is an excellent work boldly launched by Shi Dan, a first-class chef in Changsha. This dish is soft, crisp, tender and delicious, and has won praises from guests from all over the world. This dish uses excellent varieties of fat ducks. When cooking, put peanut oil in the pot, heat it to 60%, add Mamen Duck Crisp, fry it until the hemp layer is golden, pour off the oil, sprinkle pepper powder, pour sesame oil, take it out and cut it into strips, put it neatly on a plate, and put the head, wings and palms together to show that the duck is seated. Coriander is placed around, with beautiful shape, soft color, crisp fragrance and endless aftertaste.

Mushrooms have no yellow eggs.

Changsha traditional famous dish, mushrooms, no yellow eggs.

It was famous as early as the 1930s. The key to the production of mushroom yellow eggs is to master the heat and steam, but not to let the egg white flow out and destroy the shape. Cai Haiyun's eggs are yellow, smooth and not fragile, and the texture is particularly fresh and tender. Customers often marvel at this kind of egg without yolk.

Niuzhongsan steet

Sanjie Niu was once a famous dish in Li Hesheng Hotel. The so-called "three unique cattle" refers to: sending a hundred pages of cattle, braising beef tendon and braising beef brain. When Tian Han, a famous playwright, was in Hunan, he had a special affection for Niu Zhongjie of Li Hesheng Beef Restaurant. One day, when Tian Han was drinking with Xiangxiang celebrity Deng Youyuan, Deng Jiuhan blurted out a couplet: Muslims jointly opened a beef restaurant; Tian Han answered: Boss Li kindly gave money to Hunan drinkers. Li Hesheng just plugged in, Li Daxi brought a pen and inkstone, and asked Tian Hanshu to send it as a souvenir, which was passed down as a beautiful talk. The loose knot in the cow is made by seiko. Wool-cut beef pages should use the creases on the inner wall of tripe, finely cut like hair, with gorgeous color, sour and spicy taste, crisp and tender texture and five flavors: sour, spicy, salty, fresh and crisp. Braised beef tendon is made of beef tendon, cinnamon, Shaoxing wine, onion and ginger slices. It's soft and delicious.

Hu' nan cuisine special cuisine

Dongan chicken, goldfish playing lotus, Yongzhou blood duck, steamed bacon, sister dumplings, Ningxiang delicious snake, Yueyang ginger and spicy snake, etc.