1, Sichuan cuisine
Sichuan cuisine, that is, Sichuan cuisine, is one of the four major cuisines of Han nationality in China, and it is also the most distinctive one. It has the largest scale among the people and is also called "People's Cuisine".
Originated in Sichuan, it is characterized by hemp, spicy, fresh and fragrant. Sichuan cuisine mostly uses home-cooked ingredients, and banquets occasionally use delicacies and fresh river fresh. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing. Known for its "taste", it has a wide variety of tastes, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with strong local flavor. The famous representative dishes are: Sichuan-style pork, Mapo tofu, pickled fish, mouthwatering chicken, fish-flavored shredded pork, fish-flavored eggplant, boiled pork slices, boiled cabbage and so on.
2. Shandong cuisine
One of the four major cuisines, also known as Shandong cuisine. Shandong cuisine is a school of its own among the four major cuisines. In China, the systematic framework of cooking theory and technology was first formed. It has a long history and comes down in one continuous line. This is the oldest and most skillful dish. Its style is: generous and noble, upright and impartial, which is a universal high standard, rather than calling for one or two dishes or partial tastes.
3. Cantonese cuisine
Cantonese cuisine refers to Cantonese cuisine, guangzhou fu cuisine in a narrow sense and Guangzhou cuisine in a broad sense (including Nanfanshun). It is one of the four great dishes in China. It originated in the Central Plains. After more than two thousand years of development, it gradually matured in the late Qing Dynasty and enjoyed a high reputation at home and abroad.
It consists of three local flavors: Guangfu cuisine (namely guangzhou fu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics. It started late, but it had a far-reaching impact. Most Chinese restaurants around the world are mainly Cantonese cuisine, which is as famous as French cuisine in the world. Chinese food abroad is basically Cantonese cuisine. So many people think that Cantonese cuisine is the representative cuisine of overseas China.
4. Huaiyang cuisine
Huaiyang cuisine began in the Southern and Northern Dynasties, Tang and Song Dynasties. At that time, economic development promoted the prosperity of the catering industry, and Huaiyang cuisine and southern Jiangsu local cuisine became one of the two pillars of "southern cuisine". During the Ming and Qing Dynasties, Huaiyang cuisine developed more rapidly along the canal from north to south and along the Yangtze River from east to west. The geographical advantages along the coast have expanded the influence of Jiangsu cuisine at home and abroad. Huaiyang cuisine, composed of Huai 'an, Yangzhou and Nanjing, is the second largest cuisine in the court. Today, Huaiyang cuisine is still the main dish in state banquets.
The reason for eating in Guangzhou
There is a folk proverb: "Eat in Guangzhou, wear in Suzhou, play in Hangzhou and die in Liuzhou". Why is it called "Eating in Guangzhou" among many cuisines in China?
After the opening of five ports in Shanghai in the Qing Dynasty, Cantonese people flocked to Shanghai to engage in trade-related work. Guangdong people living in Shanghai soared to 400 thousand to 500 thousand in a short time; There are many supporting Cantonese restaurants, which gradually conquered Shanghainese and other immigrants of all colors, especially a group of people. The literati shook their tongues in the most developed commercial media, and the reputation of "food in Guangzhou" began to spread.