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 is sharp in cooking skills. Stir-fry and simmer, sweet and sour, spicy and salty. People have real meaning, but they forget what they want to say.
The origin of jingles in the eight major cuisines;
Han people in China invented frying (explosion, frying), roasting (stewing, stewing and marinating), frying (baking paste), frying (boiling), boiling (boiling, stewing and stewing), steaming, roasting (pickling, smoking and air drying) and cooling.
Handed down from generation to generation by famous chefs, it has formed its own distinctive cuisine: except Sichuan cuisine (Sichuan), Shandong cuisine (Shandong), Guangdong cuisine (the representative of Chaozhou cuisine in Guangdong), Jiangsu cuisine (Jiangsu) and Fujian cuisine (Fujian).
Besides Zhejiang cuisine (Zhejiang), Hunan cuisine (Hunan) and Anhui cuisine (Huizhou), there are also Northeast cuisine (Northeast), Jiangxi cuisine (Beijing), Tianjin cuisine (Tianjin), Henan cuisine (Henan), Hebei cuisine (Hebei), hubei cuisine (Hubei), local cuisine (Shanghai) and local cuisine.
Related introduction:
1, Shandong cuisine
It tastes salty and fresh. Pay attention to the excellent quality of raw materials, fresh salt, fresh soup, salty and pure seasoning, and highlight the original flavor. Salty, exquisite cooking, good at making soup and seafood.
2. Sichuan cuisine
Spicy taste, diverse dishes, fresh and mellow taste. Make good use of spicy condiments (fish flavor, spicy, pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy).
3. Cantonese cuisine
It tastes delicious. Fine selection of materials, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food.
4. Jiangsu cuisine
The taste is light. Strict materials, pay attention to color matching, pay attention to modeling, four seasons are different. Cooking is famous for stewing, stewing and stewing; Pay attention to mixing the soup, keep the original flavor and taste peaceful. Make good use of vegetables. Among them, Huaiyang cuisine pays attention to material selection and knife work, and is good at making soup; Southern Jiangsu cuisine tastes sweet, so we should pay attention to making soy sauce, and make good use of fragrant grain and yellow wine to flavor it.
5. Fujian cuisine
It tastes delicious. Especially good at "fragrance" and "taste", its fresh, mellow, fleshy and not greasy style. Three characteristics, one is good at seasoning red grain, the other is good at making soup, and the third is good at using sweet and sour.