Eighth, Fujian cuisine
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". There are also famous dishes such as Buddha jumping wall, Tai Chi prawn, Fujian fruit, roast duck, plum blossom and snowflake chicken.
Seventh, Anhui cuisine.
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. Anhui cuisine is famous for cooking delicious food and game. It is good at cooking, stewing and steaming, but seldom stir-frying. Its cooking is strong, rich in oil and color, simple and affordable. For example, masked civet in brown sauce, turtle stewed with ham, pheasant roasted in snow and winter, roast chicken cooked in Fuliji, honeycomb tofu and smoked duck in Wuwei are all representative cuisines of Anhui cuisine.
Sixth, Zhejiang cuisine.
Rich in Jiangnan characteristics, it has a long history and a long history. This is a famous local dish in China. Zhejiang is close to the East China Sea, with mild climate and fertile land, and is rich in various fruit and vegetable crops. There are many rivers, rich water resources and fresh seasons; The rolling mountains in the southwest are rich in delicious food and game, which provide rich raw materials for cooking. Rich cooking resources, numerous famous products and superb cooking skills make Zhejiang cuisine stand out and become a unique system. For example, Longjing shrimp and West Lake vinegar fish are all combined with local characteristics.
Fifth, Hunan cuisine.
It 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 characteristics are rich in oil, rich in color and practical. 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. It is mainly smoked, steamed and dry-fried, and its taste is heavier than sour and spicy. Spicy dishes and bacon are the unique flavors of Hunan cuisine. Spicy steamed chicken, Donganzi chicken, Dongting wild duck, Farewell My Concubine, rock candy Xianglian, money fish, etc. They are all representative dishes of Hunan cuisine.
Fourthly, Huaiyang cuisine.
Huaiyang cuisine formed in Yangzhou, Huai 'an and other regions, from Jinling flavor in A Dream of Red Mansions to four famous dishes in China, can be traced back to hundreds of years in the history of landscape and literature. 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 first food in Southeast China, the most beautiful in the world", it is characterized by strict selection of materials and adaptation of materials; Fine production and elegant style; Pursue original flavor, freshness and peace. It is said that the first knife "Yangzhou Three Knives" refers to the swordsmanship of Huaiyang cuisine. Huaiyang cuisine has always had the reputation of "exquisite knife technique and ingenious knife technique", which also shows the exquisiteness of Huaiyang cuisine. The main dishes are lion's head, soft-skinned long fish, crystal loin, Vince tofu, three ducks, dried silk, Wenlou baozi stuffed with juicy pork and Yangzhou fried rice.
Third, Cantonese cuisine.
Cantonese cuisine, that is, Cantonese cuisine, originated in Lingnan. It consists of three local flavors: Guangzhou cuisine (also known as Guangfu 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. Therefore, Cantonese cuisine can be said to be the leading food culture export in China. Representative dishes: white-cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey, stewed lobster in soup, steamed bass, etc.
Second, Sichuan cuisine
There is no doubt that Sichuan cuisine is a popular cuisine with diverse tastes, wide selection of materials, diverse production methods and strong versatility of finished products. Now Sichuan cuisine can be seen all over the country, and Sichuan cuisine is adapted to local conditions, creating local Sichuan cuisine, which can be said to be the most popular among the eight major cuisines. Most of the classic dishes in Sichuan cuisine are homemade raw materials, such as kung pao chicken, shredded pork with fish flavor, Mapo tofu, etc. Come to think of it, these dishes are the dishes of our common people. Hot pot and snacks are also popular dining types.
First, Shandong cuisine
Speaking of the first cuisine, Shandong cuisine originated from Qilu can be said to be indispensable. If Sichuan cuisine is the home of ordinary people, then Shandong cuisine is the front swallow of Wang Xietang. Shandong cuisine, from the Spring and Autumn Period to the present state banquet is still strong, which can be said to be the representative of elegant official cuisine.
Shandong cuisine has a long history and profound connotation, which has a great influence on the development of cooking technology in Beijing, Tianjin, North China and Northeast China. 2,500 years ago, the Confucian school originated in Shandong Province laid the aesthetic orientation of China's diet, that is, paying attention to delicacy, neutrality and health. 1600 The "steaming, boiling, roasting, brewing, frying, frying, boiling, frying, waxing, salt, black beans, vinegar, sauce, wine, honey and pepper" summarized in Qi Shu laid the framework of China cooking technology, and Shandong cuisine has been handed down from generation to generation for a long time.
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