Huaiyang cuisine is one of the eight great Han cuisines in China, which originated from Yangzhou and Huai 'an. The cuisine is full of Huaiyang characteristics, with Yangzhou cuisine (Weiyang cuisine) as the main food, Huai 'an cuisine as the supplement, and aquatic products as the main food. Yangzhou and Huai 'an are national historical and cultural cities.
Huaiyang cuisine refers to the Huaiyang regional cuisine formed in Yangzhou and Huai 'an with Yangzhou and Huai 'an as the center. Huaiyang cuisine began in the Spring and Autumn Period, flourished in Sui and Tang Dynasties, and flourished in Ming and Qing Dynasties. Known as "the most delicious in the southeast and the most beautiful in the world." The selection of Huaiyang cuisine is rigorous, and the art is consistent with its materials; Fine production and elegant style; Pursue original flavor, freshness and peace.
Huaiyang cuisine is very particular about swordsmanship, which is fine, especially melon carving. The dishes are exquisite in shape and mellow in taste; Make good use of heat in cooking, pay attention to firepower, and be good at stewing, stewing, stewing, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild, fresh and slightly sweet. Famous dishes include stewed crab powder lion's head, boiled dried silk, three-piece duck, soft hemp fish, crystal meat, Sweet and Sour Mandarin Fish, crisp eel in Liangxi and so on. Its dishes are exquisite and elegant.
First, the characteristics of Hunan cuisine:
The main characteristics of Hunan cuisine are rich in oil and heavy in flavor, paying attention to practical benefits, paying attention to fresh fragrance, sour and spicy, soft and tender, especially for stewed vegetables and pickles.
The dishes in Dongting Lake area are good at cooking fresh river, poultry and livestock. It is characterized by large quantity, thick oil, salty, spicy and soft, and is famous for stewing and boiling. Xiangxi cuisine is good at cooking delicacies, smoked bacon, all kinds of bacon and chicken. Its taste is mainly salty, sweet and sour, with strong Shan Ye flavor. The biggest feature of Hunan cuisine is that it is spicy and wax.
Second, the main characteristics of Sichuan cuisine:
Sichuan cuisine pays attention to color, fragrance, taste and shape, and works hard on the word "taste", which is famous for its variety, breadth and thickness.
Sichuan cuisine is composed of seven flavors: spicy, salty, sweet, sour, bitter and fragrant. It is skillfully matched and flexible, creating dozens of unique compound flavors such as spicy, hot and sour, red oil and white oil, which is the first among Chinese and foreign dishes, thus winning the title of "one dish, one grid, ten thousand dishes"
Three. Similarities between Hunan cuisine and Sichuan cuisine;
Sichuan cuisine is similar to Hunan cuisine in that it is spicy, sweet and sour.
Fourth, the comprehensive evaluation of Sichuan cuisine and Hunan cuisine:
Hunan cuisine is mainly sour and spicy.
Sichuan cuisine is mainly spicy.
Hunan cuisine and Sichuan cuisine are almost like sisters, and they are both famous for their spicy taste. Different from Sichuan cuisine, Hunan cuisine is mainly sour and spicy, but recently Sichuan cuisine and Hunan cuisine have influenced and merged with each other.