Indeed, different cuisines have different audiences and their own specific fans, but this audience is not static. Many times, some people like Huaiyang cuisine and Cantonese cuisine may also like it. This difference is not obvious. Let's share with you the main characteristics of the eight major Chinese cuisines, hoping to give you some help.
1, Shandong cuisine
Shandong cuisine originated in Shandong province, and its outstanding cooking methods are frying, roasting and drawing, especially frying and roasting, which is praised by the world. Pay attention to the excellent quality of raw materials, fresh salt, fresh soup and pure seasoning, highlighting the original flavor. During the Ming and Qing Dynasties, a large number of Shandong chefs and dishes entered the palace, so many court dishes were made of Shandong cuisine, which is why many people say that many important banquets in the country are mainly based on Shandong cuisine.
2. Cantonese cuisine
Cantonese cuisine originated in Guangdong Province, which can be divided into broad sense and narrow sense. Cantonese cuisine in a narrow sense only refers to Guangfu cuisine, while Cantonese cuisine in a broad sense includes Chaozhou cuisine and Dongjiang Hakka cuisine. Cantonese cuisine pays attention to the freshness and quality of materials, and has the characteristics of being clear, fresh, refreshing, tender and smooth. Cantonese cuisine is one in a hundred, with a wide range of materials, exotic materials and exquisite ingredients. Be good at innovation in imitation and cook according to diners' preferences. Cooking is mainly based on frying and frying, as well as stewing, frying and baking. Clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy.
3. Sichuan cuisine
Sichuan cuisine originated in Sichuan and Chongqing. Wide range of materials, changeable seasonings, diverse dishes, fresh taste and equal emphasis on wine and flavor. It is famous for its spicy spices. Simply put, Sichuan cuisine is famous for its heavy oil and spicy taste. Sichuan cuisine is mainly home-cooked dishes, supplemented by high-grade dishes, and the materials are mostly some common ingredients in our daily life. From this perspective, Sichuan cuisine is indeed a civilian dish, which is very grounded. Of course, there are also some high-end dishes in Sichuan cuisine that are very popular in the hall.
4. Huaiyang cuisine
Huaiyang cuisine originated in Huai 'an and Yangzhou, Jiangsu Province. Most of the raw materials are aquatic products, mostly fresh in rivers and lakes, supported by top cooking techniques, with original flavor as the top priority, pursuing beauty and harmony, and appealing to both refined and popular tastes without losing elegance. Huaiyang cuisine pays great attention to knife work and delicacy, especially melon carving. The dishes are exquisite in shape and mellow in taste. In cooking, they make good use of heat and pay attention to firepower. They are good at stewing, stewing, stewing, steaming, burning and frying.
5. Hunan cuisine
Hunan cuisine originated in Hunan province, with fine production, extensive materials, diverse tastes and varieties, heavy oil color, practical benefits, spicy and tender. The making method is called simmering, stewing, waxing, steaming and frying. Hunan cuisine is particularly hot and sour, and dishes cooked with pickles and peppers are appetizing and refreshing, which has become a unique local eating custom.
6. Fujian cuisine
Fujian cuisine is also divided into narrow sense and broad sense. Fujian cuisine in a narrow sense only refers to Fuzhou cuisine, while Fujian cuisine in a broad sense refers to Fujian cuisine that combines Fuzhou cuisine with eastern Fujian and western Fujian cuisine. Fujian cuisine is famous for cooking delicious food. Fujian cuisine is especially good at "fragrance" and "taste" on the basis of good color, fragrance and shape. Its fresh, mellow, meaty and non-greasy style, as well as a wide range of soup styles, make it unique among the eight major cuisines.
7. Anhui cuisine
Anhui cuisine originated in Anhui, represented by traditional Anhui cuisine. Its main flavor characteristics are salty and fresh, emphasizing original flavor, paying attention to temperature and food supplement. The cooking method of Anhui cuisine pays attention to local materials and wins with freshness. Huidi produces delicacies, game, seafood and poultry, and uses local materials to highlight the local characteristics of the dishes and ensure the freshness. With the development of Huizhou merchants, Huizhou cuisine also shines brilliantly in China's food culture.
8. Zhejiang cuisine
Zhejiang cuisine originated in Zhejiang, and its taste is very Jiangnan. Because Zhejiang has always been rich, there are many vegetables, fruits, seafood and fish, fresh ingredients and exquisite parts. In addition, the taste of Zhejiang people is light, so the formed Zhejiang cuisine also pays attention to freshness, crispness and tenderness, maintaining the original color and true taste of raw materials.
The above eight cuisines have their own characteristics. As food lovers, they should try it again from the beginning, which is more enjoyable. Of course, the above introduction to the eight major cuisines is only superficial. Welcome to add a message.
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