China cuisine is called four flavors and eight cuisines. The four flavors are Shandong cuisine, Sichuan cuisine, Cantonese cuisine and huaiyang cuisine. The eight major cuisines generally refer to Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Guangdong cuisine and Fujian cuisine. There is no Beijing food among them. The main reason lies in the complexity and diversity of Beijing cuisine, eclectic flavor and numerous famous dishes, which are difficult to classify. In the past, Shandong Pavilion was the largest restaurant in Beijing. At that time, there were so-called ten halls, namely Qingfeng Hall and Juxian Hall. The eight houses refer to the names of Tongheju and Casserole House; Eight buildings refer to the architectural names of Dongxing Building, Zhimei Building and Taifeng Building; There are also eight Da Chun, which refer to the name of spring, such as Green Lin Chun. Most of these restaurants are Shandong-style.
There are many schools of cooking in China. Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, 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.
The cooking skills of the "eight major cuisines" in China have their own charm, and the characteristics of the dishes are also different.
Shandong cuisine consists of two local flavors: Jinan and Jiaodong.
Features: strong flavor, love onion and garlic, especially suitable for cooking seafood, soup and various animal offal.
Famous dishes: Fried Daha, Braised Conch and Crispy Carp.
There are two schools of Sichuan cuisine: Chengdu and Chongqing.
Features: It is famous for its strong flavor, wide flavor, strong flavor and strong flavor.
Famous dishes: kung pao chicken, Yipin Bear's paw, shredded pork with fish flavor, shark's fin braised in brown sauce.
Jiangsu cuisine is developed from Yangzhou, Suzhou and Nanjing.
Features: cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing the soup and keep the original juice.
Famous dishes: shredded chicken soup, stewed crab powder, lion head, crystal vegetable feet, duck wrapped fish.
Zhejiang cuisine consists of Hangzhou cuisine, Ningbo cuisine, Shaoxing cuisine and other local dishes, among which Hangzhou cuisine is the most famous.
Features: fresh and tender, soft and smooth, mellow and waxy, refreshing but not greasy.
Famous dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken.
There are three schools of Cantonese cuisine: Guangzhou, Chaozhou and Dongjiang, with Guangzhou cuisine as the representative.
Features: the cooking method emphasizes frying, frying, stewing and stewing, and the taste is characterized by refreshing, light, crisp and fresh.
Famous dishes: Three Snakes, Dragon and Tiger Phoenix, Roasted Suckling Pig, Salt Bureau (leftover from the fire) Chicken, Winter Melon Cup, and Ancient Meat.
Hunan cuisine pays attention to spicy, spicy, sour, spicy, burnt and fragrant, especially hot and sour.
Famous dishes: braised shark's fin, rock sugar and lotus fragrance.
Fujian cuisine is developed from Fuzhou, Quanzhou, Xiamen and other places, with Fuzhou cuisine as the representative.
Features: seafood is the main raw material, paying attention to sweet, sour, salty and fresh, with good color, flavor and taste.
Famous dishes: snowflake chicken, Jin Shoufu, braised chicken, orange juice Cargill fish, Taiji shrimp.
Anhui cuisine consists of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative.
Features: ham as seasoning, rock sugar as umami flavor, good at stewing and paying attention to fireworks.
Famous dishes: Gourd, Duck and Liv Ji Shao.
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Chinese cuisine
China is a big country in food culture. For a long time, due to the influence of geographical environment, climate products, cultural traditions and national customs, a well-known local flavor school with certain kinship, similar flavor and high popularity has been formed in a certain area, which is called cuisine. Among them, Shandong cuisine, Sichuan cuisine, Jiangsu cuisine and Guangdong cuisine are called the "eight major cuisines", and together with Beijing cuisine and hubei cuisine, they are called the "ten major cuisines". This online publication focuses on the development and evolution of "Eight Chinese Cuisine" as a food culture, as well as its characteristics, superb technology and famous representative dishes.
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.
Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous dishes from the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, superb skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Try to be light in summer and autumn, rich in winter and spring, good at stir-frying, and need to master the temperature and oil temperature. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.
Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu. According to the records of Huayang National Records, Pakistan's "native crops have six livestock", producing fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and it is ripe for four generations, without ambiguity." At that time, Bashu's condiments included brine, rock salt, Sichuan pepper and "Yangpu ginger". Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between the unification of Qin Shihuang and the separation of the three countries.
Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. Its production is fine, its materials are extensive and its varieties are various. It is characterized by rich oil, strong color and strong practicability. Pay attention to the crispy, sour, hot, soft and tender taste. Xiangxi cuisine is famous for its fragrance, sour and spicy taste, and it is rich in mountain flavor. Hunan cuisine has a long history. As early as the Han dynasty, a kind of cuisine has been formed, and its cooking skills have reached a fairly high level.
Fujian cuisine has always been famous for its fine selection of materials, rigorous knife work, exquisite cooking, blending and seasoning of soup and winning by taste. Its cooking skills have four obvious characteristics. First, it uses careful slicing, cutting and cutting to make raw materials with different textures thoroughly eaten. Therefore, Fujian kitchen knife workers have the reputation of "cutting flowers like plums, shredding like hair, and being as thin as paper". For example, in the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces respectively, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and seasoned.
Southern cuisines represented by Hangzhou, Ningbo and Shaoxing became famous earlier. Zhejiang cuisine has a long history. People in the capital open restaurants in the south and use northern cooking methods to make the rich raw materials in the south delicious. "Cooking in the south and cooking in the north" has become a major feature of Zhejiang cuisine. For example, in the past, the taste of southerners was not sweet, but after northerners went south, it affected the taste of southerners, and sugar was also put in the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material.
Jiangsu cuisine is a local flavor dish in Jiangsu. Jiangsu is a place where famous chefs gather. The first professional chef named after the China classic and the first city named after the chef's surname are all here. Make wild chicken soup for Emperor Yao, named Guo, which is today's Xuzhou, hence the name Peng Keng, also known as Peng Zu. Gong Yu and Huai in Xia and Yu Dynasties were tributes until Ming and Qing Dynasties. "People with beautiful dishes have regional beauty", and leek flower, a beautiful vegetable in Taihu Lake in Shang Tang era, has also become an elegant temple. In the Spring and Autumn Period, Yi Ya of Qi taught in Xuzhou, and his creation of "Fish Belly Mutton" spread through the ages, which is the origin of the word "fresh". ......
Anhui Anhui cuisine is the main representative of Anhui cuisine, which originated in Shexian county at the foot of Huangshan Mountain, namely ancient Huizhou. Later, Tunxi Town near Xin 'an River became a distribution center for famous teas such as "Qi Hong" and "Tunlu" and local products such as Huimo and She Yan, and the catering industry was developed. The focus of Anhui cuisine gradually shifted to Tunxi, where it was further developed. Song Gaozong once asked Wang Zao that Wang Zao was still a bachelor, and Wang Zao quoted Mei's poem to answer "Cowtail Beaver in the snow, horseshoe turtle in the sand". Oxtail civet is civet cat, also known as white forehead. Anhui cuisine is good at boiling, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.
China cuisine is called four flavors and eight cuisines. The four flavors are Shandong cuisine, Sichuan cuisine, Cantonese cuisine and huaiyang cuisine. The eight major cuisines generally refer to Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Guangdong cuisine and Fujian cuisine. There is no Beijing food among them. The main reason lies in the complexity and diversity of Beijing cuisine, eclectic flavor and numerous famous dishes, which are difficult to classify. In the past, Shandong Pavilion was the largest restaurant in Beijing. At that time, there were so-called ten halls, namely Qingfeng Hall and Juxian Hall. The eight houses refer to the names of Tongheju and Casserole House; Eight buildings refer to the architectural names of Dongxing Building, Zhimei Building and Taifeng Building; There are also eight Da Chun, which refer to the name of spring, such as Green Lin Chun. Most of these restaurants are Shandong-style.
Hubei cuisine, relying on Hubei's unique freshwater fishery resources, has become a "dark horse" in China's catering industry with growing fame and market share. The 5th National Cooking Technology Competition and Wuhan Food Culture Festival held a press conference. According to reports, the market share of "hubei cuisine" in Hubei catering industry is only 60%. At that time, many people in Hubei didn't like to eat "hubei cuisine". Since then, Hubei has begun to implement the plan to revitalize Hubei cuisine: first, evaluate 10 Hubei cuisine masters, improve the popularity of famous chefs, encourage them to run their own hotels, or be technical consultants of famous shops, or take apprentices to pass on their skills; Second, select 100 famous flavor shops in the whole province to attract foreign customers; The third is to select 100 famous "Hubei cuisine" and standardize its technological operation process.
"Food is the most important thing for the people", and the prosperity of a society is based on adequate food and clothing. China's food culture is extensive and profound, and it is an important part of national traditional culture.
The staple food is the core of the diet system. The staple foods in our country are mainly rice and wheat. In addition, millet, corn, buckwheat, potatoes, sweet potatoes and various beans also occupy a place. In addition to rice, steamed bread, noodles, fried dough sticks and other pasta, as well as colorful porridge, cakes and various snacks, make people's dining tables colorful.
China, the main local cuisine, has a long history and a vast territory. Due to the differences in climate, products and customs, eating habits and tastes vary greatly from place to place. The culinary art with a long history was created by people of all ages, forming a rich and colorful local cuisine. There are eight major cuisines in Shandong, Sichuan, Jiangsu, Zhejiang, Guangdong, Hunan, Fujian and Anhui.
Shandong cuisine is divided into Jinan School and Jiaodong School, which are good at being rich, clear, mellow and not greasy.
Known as "one dish with one style, all kinds of dishes have their own flavors", Sichuan cuisine is famous for its hemp, spicy and strong flavor, which is divided into two branches: DuDu and Chongqing.
Jiangsu cuisine pays attention to the original soup, which is light and palatable and moderately sweet and salty. Yangzhou, Suzhou and Nanjing are divided into three schools.
Zhejiang cuisine is fresh, crisp, soft, slippery, crisp, waxy, refreshing but not greasy. Including Hangzhou, Ningbo and Shaoxing.
Cantonese cuisine, including Guangzhou, Chaozhou and Dongjiang, is famous for its seafood. Pay attention to all kinds of techniques, aiming at crispness and smoothness, which is known as "eating in Guangzhou".
Hunan cuisine consists of three local cuisines: Xiangjiang, Dongting Lake and Xiangxi Mountain. The taste is heavy and sour, and it is mostly seasoned with pepper, onion and garlic.
Fujian cuisine is represented by Minhou, Fuzhou, Xiamen and Quanzhou. Seafood is the main ingredient. Exquisite production, beautiful color tone and fresh oil flavor. He is good at frying, rolling, frying and simmering, and pays attention to sweet, sour, salty and fragrant, especially the "bad" taste.
Anhui heavy oil, heavy color, heavy firepower. Famous for being good at cooking delicious food.
Besides the eight major cuisines, Beijing Cuisine, Shanghai Cuisine, hubei cuisine Cuisine, Liaoning Cuisine and Henan Cuisine are also famous for a long time. Muslim food and vegetarian food are more distinctive and attractive.
First, the history of Shanghai cuisine.
Shanghai cuisine is based on local dishes, including Beijing, Shandong, Su Yang, Wuxi, Sichuan, Guangzhou, Fujian, Hangzhou, Ningbo, Henan, Anhui and Hunan, and has special flavors such as vegetarian, Muslim and western food. According to the characteristics of Shanghai's commercial port and the needs of the five parties, all of them have been appropriately modified to form a combination.
Second, characteristics.
Cooking skills are good at frying, frying, stewing and steaming. The taste pays attention to the real taste, which is light and multi-layered, with distinctive salty quality and novel and exquisite style.
Third, the representative dish.
The famous Shanghai cuisine, hairy crabs, is a specialty of Hu Ze in the middle and lower reaches of the Yangtze River, and is the top grade of crabs. Steamed hairy crabs mainly highlight the original flavor of crabs, with orange color, delicious crab meat and rich nutrition, which is known as "crab meat is tasteless on the table".
Fresh shrimps are shelled, coated with sauce and cooked by frying. The finished dish is elegant in color, smooth and crisp in meat, fresh and fragrant in taste, and there is no oil or juice in the dish after eating.
Silver carp is used as raw material, with tender meat, large water absorption and strong elasticity, and is made with ham, bamboo shoots, mushrooms and pea seedlings and clear soup. This dish is famous for its clear soup, fresh taste, smoothness and whiteness.
With live mandarin fish as the main material, it is made by frying and pouring juice with litchi flower knife technology. This dish is yellow and red in color, crisp and Marie Laure Gigon outside, sweet and sour, and looks like a squirrel when it is put on the plate, and squeaks when it is poured with juice, hence the name.
China's seasonal snacks are produced in Jiangnan and Jiangbei, and there are many kinds, among which Suzhou and Hangzhou's spring rolls are the most famous. This dish is fried with fresh seasonal vegetables wrapped in flour bags. In the ancient Central Plains, there was a custom of eating spring rolls in the early spring. Because of its simple preparation method and unique taste, it has been passed down to this day.
Flavor staple food. Rice is the main material, steamed, mixed with ham, eggs, shrimps and various seasonal vegetables, and fried. This dish has various ingredients, rich nutrition and convenient eating. You can change the ingredients according to the season and stir-fry different flavors.
Overview of Liao cuisine
Liao cuisine is very distinctive, very distinctive. Not only do people in Northeast China like it, but it has also gained a firm foothold in some northern provinces and even metropolis in South China, and has been recognized by local people.
Liao cuisine is good at cooking game, paying attention to heat, mellow and fragrant, simple and affordable.
The selection of Liao cuisine is very extensive and meticulous, and it pays great attention to the use of local specialty raw materials. Among the numerous Liao cuisine recipes, many dishes are made from local delicacies and game, and there are also many unique features in making game dishes, which have accumulated rich experience.
Liao cuisine attaches great importance to cooking and is good at using cooking methods such as roasting, stewing, roasting, leaning, frying, drawing and sauce. Some dishes are cooked tender but not raw, thoroughly but not old, rotten but not firewood, or crisp outside and tender inside, crisp outside and rotten inside, and so on. And the application of heat is perfect.
Rich flavor is the main feature of Liao cuisine, and it is also the core of Liao cuisine. Among many Liao dishes, salty, spicy, five flavors, sweet and salty, sweet and sour, tomato juice, hot and sour, sweet and tender dishes account for a considerable proportion. It accounts for a large proportion in the variety and quantity of products sold in the catering market. People often eat Liaocai just to eat its mellow flavor.
In the catering market, Liao cuisine is generally a kind of local cuisine with low price and good quality, and a large amount of benefits. Especially some small and medium-sized hotels. Stews are also full of a big plate. Moreover, the traditional varieties of Liao cuisine are rarely decorated and carved, giving people a simple aesthetic feeling.
In the long-term development process, Liaoning cuisine has developed into a series of famous dishes, and these varieties also reflect the characteristics of Liaoning cuisine. Such as "mixed thin face", "sauerkraut powder", "Chili potato chips", "braised beans", "stewed mushrooms with chicken", "stewed eggplant with catfish" and, of course, "braised pork", which are deeply loved by diners at home and abroad and have a long history.