China people pay attention to and are good at cooking. As early as the Spring and Autumn Period and the Warring States Period, the flavors of northern and southern dishes in China's food culture showed differences. By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine became the most influential local cuisines at that time, and were called the four major cuisines.
Shandong cuisine is a Shandong cuisine, which is generous and noble, and does not deviate from the trend. Sichuan cuisine absorbs hundreds of strengths and features spicy and delicious flavor. Guangdong cuisine originated from the Central Plains and is composed of three local flavors, which is more healthy. Huaiyang cuisine originated from Yangzhou and Huai' an, and its ingredients are mainly aquatic products, which is more challenging for knife workers in the production process.
These four cuisines occupy an extremely important position in the catering industry in China, each with its own unique characteristics and exquisite cooking skills. At the same time, other cuisines in different regions also have their own characteristics, which are integrated into local customs and regional culture.
Detailed introduction of four major cuisines
1, Shandong cuisine: Shandong cuisine, also known as Shandong cuisine, is the earliest cuisine in China that has formed a systematic framework of cooking theory and cooking techniques. It has a long history and its style is generous and noble, and it does not take a slant. In the historical inheritance, Shandong cuisine is greatly influenced by the Confucian school, paying more attention to fine, neutral and healthy aesthetic orientation, which is richer in techniques and more embodies skill.
2, Sichuan cuisine: Sichuan cuisine is the most distinctive cuisine in Sichuan, also known as the people's cuisine. Sichuan cuisine is characterized by spicy and delicious flavor. Most of the raw materials are home-cooked ingredients, with changeable seasoning and equal emphasis on mellow taste. It melts the cooking characteristics of all parties in the southeast and northwest, constantly absorbs and innovates, and has a simple and fresh style.
3. Cantonese cuisine: Cantonese cuisine refers to Cantonese cuisine, which originated from the Central Plains. It is mainly composed of three local flavors: Guangfu cuisine, Chaozhou cuisine and Dongjiang cuisine, each with its own characteristics. Although it started late, it has far-reaching influence and is more common in restaurants all over the world. Cantonese cuisine is characterized by fine and rich choices and light taste. Cooking pays attention to the seasonality of raw materials and is more health-preserving. It is a scientific food culture.
4. Huaiyang Cuisine: Huaiyang Cuisine originated in Yangzhou and Huai 'an. Most of the ingredients made are aquatic products, supported by top cooking skills, to ensure its original color and outstanding taste. The production of Huaiyang cuisine is a test of knife work, especially famous for its knife carving. It also makes good use of heat in cooking, pays attention to fire work, tastes peaceful and is full of fresh fragrance.
The above contents refer to Baidu Encyclopedia-Four Major Cuisine.