In terms of dishes alone, at present, Henan cuisine has almost no signature dishes with national influence. If you have to say, Luoyang water mat is a typical flavor, but it can't represent the whole taste of Henan cuisine.
Henan cuisine is salty in the east and sour in the west, spicy in the south and salty in the north. But these four flavors, except salty and fragrant, are not very warm, so take the word "zhong". At present, Henan cuisine is neither as spicy as Sichuan Hunan cuisine, nor as elegant as state banquet cuisine, nor as thick as Modu Benbang cuisine.
Although there are many chefs and chefs in Henan cuisine, it can be accepted by the north in radiation, but it can't unify the south. In hue, it is not exquisite enough, and the taste highlights the characteristics of heavy salt too much. But the fragrance is absolutely outstanding!
Henan cuisine, to some extent, is based on wheat, a grain crop in the main producing areas. Paying attention to the cooking of poultry meat, the change of fresh water and fresh river is too conservative, which can't be compared with Shandong cuisine not far away. Shandong cuisine is fine, and it can be eaten by both land and sea, and it is bound to be refined!
The taste of Henan cuisine is actually the taste of Huanghuai area. Eating pasta in this area is too fierce, which masks the development of flavor dishes and is of course limited by natural geographical conditions. But local snacks are really good. For example, fried dumplings, hot soup, roast chicken at the crossing, braised beef and so on are all local fist delicacies.
In fact, there is no need to ask why Henan cuisine can't enter the hall of honor of the eight major cuisines, nor that it is the mother of the eight major cuisines. The dishes suitable for local tastes are the most grounded dishes. Henan cuisine, classic or homely, mediocre or brilliant, is a "Chinese" word.
I'm sorry I'm ignorant, but I'm a frog in the well, and I'm a rotten frog who is old, weak, sick and almost unable to make a sound. Han people are greedy, no matter what animals and plants can be used as food. Over time, from the Ming and Qing Dynasties to the present, four famous cuisines have been formed, namely, Shandong, Sichuan, Jiangsu and Guangdong. As for the next eight or ten, you can add them freely. Henan cuisine? Never heard of it. I've heard of the old Sophora japonica in Henan. In the old days, there was a famine in Henan, and people were starving everywhere, so I had to bid farewell to the old Sophora japonica and leave home to escape. Its name was Zouxikou. There are a large number of Henan immigrants in Gansu, Ningxia and Shaanxi. This is an iron fact, not that I am here to expose the old scars of Henan people. Of course, Henan people also had glorious years. Liao soldiers invaded and arrested two emperors in the Song Dynasty. Later, Zhao fled to the south of the Yangtze River and made its capital in Hangzhou, renamed Lin' an House, and unified the country for more than 150 years. This political flight has left a large number of descendants of Henan people in Hangzhou, where there is paradise in the world and Suzhou and Hangzhou in the world. In this beautiful paradise on earth, descendants will be born. Until today, Hangzhou's words and endings all carry a word, which is incompatible with Wu Nong's soft language in Wuyu District. I don't know where the mother of all kinds of dishes came from. A beggar still has leisure time to study cooking? Skilled in frying, steaming and baking, good! I want to have a taste of Henan cuisine, the mother of all kinds of dishes. Li Shujian's Henan opera "Cheng Ying saves the orphan" is very nice. I have no intention of belittling the people of Henan, and I hope the people of Henan will show mercy.
As a native of Henan who has lived in other provinces for 10 years, I would like to talk about my own views.
Yi Yin, the recognized ancestor of chefs, was from Henan. More than 3,500 years ago, the center of China's civilization was in Henan. At that time, eight major cuisines had not yet appeared. It can be said that there was only one cuisine, "Henan Cuisine". Later, with the expansion of China's civilized territory, the cooking technology of the Central Plains spread to all parts of China until the four major cuisines appeared in the Qing Dynasty!
Of course, the most important basis for the division of cuisines is taste, bittersweet, salty and so on. It can be said that the unique and outstanding taste has become a cuisine. For example, the current Shandong cuisine is a heavy taste, and I can't stand it alone in Henan.
And Henan cuisine is too plain, just like the colloquial language of Henan people, it is neither too salty nor too sweet, neither too spicy nor too sour, and its characteristic is moderation!
Just like people, those who are easy to become famous are unique people, such as people who are 2 meters tall and the fastest runner! !
There are many ingredients that are the same in all parts of China, but the cooking methods are different. Cooking Henan cuisine is not as impressive as Sichuan cuisine and Cantonese cuisine!
Another reason is the communication problem. I haven't seen a Henan Huimian Noodles restaurant or Hu spicy soup restaurant in the east of Shandong. This is a problem!
The Henan Cuisine Association should increase the promotion of Henan cuisine, so that more places can eat it, hoping to eat Huimian Noodles in Shandong Peninsula one day!
This question is really very difficult to answer, and it belongs to the kind of thing that will offend people no matter how you answer it, so let's talk about this topic simply on the basis of the facts. Moreover, people who are qualified to comment on various cuisines, I think there should not be too many on this planet, so let's just talk about personal feelings and phenomena observed in life. Once again, I dare not comment on a certain cuisine, just some personal feelings.
First of all, Henan cuisine does have a great influence on Chinese cuisine, but whether Henan cuisine can afford the "mother of the eight major cuisines" now depends on who's mind and from what angle to think about this problem. For example, in my mind, my mother's cooking is the best on the planet, and I don't even have to think about it, and I don't accept any refutation.
Henan cuisine can be said to have originated from ancient times, forming and Song Dynasty, and its importance in history is obvious. A simple example:
The taste of Henan cuisine can be roughly divided into four areas centered on Zhengzhou: the taste of eastern Henan, represented by Kaifeng, is in the middle, and it is typical to stick to tradition and bake dishes; The taste of western Henan, represented by Luoyang, is sour, and the water mat is the characteristic; The taste of southern Henan, represented by Xinyang, is spicy, and stew and stew are typical. Northern Henan, represented by Anyang and Xinxiang, has a heavy taste and is good at cooking with local products.
Therefore, it can be seen that Henan cuisine is still rich in cuisines, so why is it not included in the "eight major cuisines" with a long history and rich cuisines?
Henan cuisine advocates the tradition of harmony and neutrality, which means that it lives in the southeast and northwest, and it is not too sweet, too spicy, too salty or too sour. Harmony refers to the unity of east, west, north and south, and strives for perfection for a pot. To tell the truth, this is a great traditional thought and theory, but I think it is also a reason why Henan cuisine is declining now.
Because for modern people, this kind of thought and theory is magnificent, but it has an obvious shortcoming, which is also the lowest tolerance in society today, that is, it has no characteristics! This is the most fatal point in the diet and catering industry. It is not that tolerance and integration can never create characteristics, but that it requires more difficult skills and harder efforts, but from the current reality, there is still a lot of room for efforts.
As for why the statement that Henan cuisine is the "mother of the eight major cuisines" has caused widespread controversy, I think it will be better understood. In the past two or three decades, some cuisines have flourished, while others have declined slightly. This is a realistic situation. Except for some special snacks, Henan cuisine has indeed lost its reputation in recent years. And many netizens in other places must also love their hometown cuisines. Suddenly, they heard that a cuisine they had never eaten or even rarely heard said "I am your mother", which would not be a wonderful experience for anyone, so it was not surprising that it was controversial and even aroused resentment.
Moreover, in recent years, Sichuan cuisine and Cantonese cuisine have been widely exported and carried forward, which is worthy of recognition. It's true that the last spell of food is culture, but culture is created and developed, not by sticking to that "ancestral inheritance" to turn over history textbooks. Nowadays, if people regard ancient cultures and traditions as treasures, which were also created and developed by the ancients, and blindly only know "how many years ago", instead of keeping pace with the times, then the result is likely to be gradually ignored and forgotten. The contribution in history needs to be respected, and the culture needs to be passed down, but this does not mean standing still. If the ancients did the same, people all over the world might still be wearing leaves in caves now. Therefore, for the food culture, it is either pleasant to be loved by the elders in your hometown, or to cut through the thorns, keep honing with the old traditions and get out of your own "traditions" sooner or later.
In fact, it was not the people of Henan who started this conversation in public, but a program shown in the above picture a few years ago. But to be honest, I think that the saying that "Henan cuisine is the mother of the eight major cuisines" is quite tasteless for people from Henan and other places as long as they think about it calmly and carefully. Maybe only some people who are not confident enough in their own culture, or people with ulterior motives, will hold on to it. The most important thing for a local cuisine is that the people who created it love it, which is enough. No matter what the ancient origin of any cuisine is, after so many years of long evolution, these local cuisines have already had independent characteristics and styles, and this style will continue to grow stronger with the people who love it and eventually become an independent system. If we just go back to history blindly and get to the bottom of it, it has no practical significance. If we keep digging, we will find that "modern humans originated in Africa" sooner or later, which is tantamount to wrangling.
Therefore, it is not worth recalling whether the once brilliant and far-reaching Henan cuisine is the "mother of the eight major cuisines". As for why Henan cuisine is not ranked among the "eight major cuisines", it is actually easier to understand. When the term "eight major cuisines" was put forward, Henan cuisine has lost its former glory, and its own concept and practice of pursuing "neutrality" and "harmony" will make its characteristics vague and not strong enough when it is difficult to achieve a qualitative leap in skills.
It is normal for Henan people not to know about Henan cuisine, because the roots of Henan cuisine are in Kaifeng and Luoyang, two ancient capitals. Now the mainstream Henan people in the media are more or less close to southern Henan. If there is no Henan cuisine in that place, there will be some snacks like Hu spicy soup. You can only say that the reputation of Henan people was ruined in those years. Don't spray it blindly if you don't know.
There are many reasons for the decline or unknown of Henan cuisine, such as market and talents, but as a provincial capital, apart from Huimian Noodles, there is nothing to praise the delicious food, which is really a failure.
There are four flavors in China's cookbooks, and the Henan flavor is Henan cuisine. For all of you, if you don't know it, you just don't know it. You don't have to pretend to understand it, making it look like an inscrutable figure. In fact, you are a poor guy, and you are also a Henan bonzi. Dare you tell me which province you are from? See if there's a nickname waiting for you.
The most brilliant time of Henan cuisine was in the Republic of China. Mr. Kang Youwei gave a fan to Huang Shi of another village in Kaifeng, and wrote to and yet, while China holds our friendship, his younger brother Kang Youwei. The head and tail of the fried mackerel tasted by him are known as "the cooked mackerel with taste". Lu Xun's banquet hosted by Lu Xun, Beijing Houdefu opened semicolons in many places all over the country, and Yao Xueyin, the author of Li Zicheng, prefaced China's recipe for Henan flavor. 1988, 9 1 year, Chen Changan won two gold medals and a silver medal. In those years, it was impossible to win the gold medal by relationship. Chefs from all over the world can think about it.
As for the above is the glory of Henan cuisine, now let's talk about the characteristics of Henan cuisine. The characteristics of Henan cuisine are that it has no characteristics, it is plain and colorful, and the five flavors are harmonious. Different people can adapt to it without hurting their health. Are there any other flavors that are addictive besides spicy these days? However, for those who don't eat spicy food, I'm afraid both of the eight major cuisines will be closed.
Besides, Cantonese cuisine, Fujian cuisine and food are really right in Guangzhou. They are delicious and varied. It's a pity that you look for them. Is there any difference between them and Henan cuisine except seafood? Besides, the Cantonese restaurant seems to be almost in Guangzhou, and Hunan cuisine is better. The same is true for Fujian cuisine, except for seafood and rice congee, the rest is just like that, not particularly brilliant.
Anhui, Huaiyang and Zhejiang cuisines are very close to Henan, and their tastes are also very close, except for the amount of sugar, which is basically the same.
Finally, Shandong cuisine is said to be the first of the eight major Shandong cuisines, but in my opinion, it is the official cuisine of Shandong cuisine, and the rest is almost meaningless compared with Henan cuisine, except that Shandong cuisine was brought out from Boshan, and Beijing, Tianjin and Northeast China were widely affected.
Dear sprayers, forget it if you don't understand. Don't be dark here. The realm of eating goods is whether the food is delicious or not, rather than not having heard of it, not wanting to eat it, and not daring to eat it.
Finally, the two dishes are simple to you, but they may not be colorful.
A hot and sour mullet egg soup, a fried braised small miscellaneous fish. can try
The so-called Henan cuisine has only been excavated in the past twenty years, and the first leader is naturally Shandong cuisine. Shandong cuisine has been bred and developed for two thousand years, and Qilu represents the essence of northern cuisine. As for the Central Plains, Henan belongs to the side dishes department, focusing on snacks and pasta, close to Shanxi, and there is nothing too shaped and widely circulated. Hebei cuisine, Beijing cuisine and Northeast cuisine are actually branches derived from Shandong cuisine. Huaiyang cuisine is the root of Jiangsu and Zhejiang cuisines, which is derived from Subang cuisine, hangzhou dishes cuisine, Benbang cuisine, etc. It is unique and belongs to a big cuisine. Guangdong cuisine is mainly developed from Chaoshan and Shunde, with extremely diverse ingredients, rich cooking methods, sweet and pure, good at steaming, stewing, roasting and exploding, and Guangdong-Guangzhou snacks are rich and colorful, which is worthy of being a big dish. Sichuan cuisine is a combination of Bashu and Sichuan. It is rich in oil and soy sauce, spicy and spicy, and rich in dishes. As for Hunan cuisine and Anhui cuisine, they also have their typical characteristics, and they also have their own classic dishes. However, they feel that they are not included in the big cuisines in the state banquet, and they are biased towards the minority compared with Shandong, Guangdong and Sichuan. Minnan cuisine is mainly Hakka, and it should also belong to minority cuisine. Northwest cuisine has a slightly western style (Xinjiang, Gansu, Qinghai, Ningxia), which can also be described as independent. As for Guizhou, Guiyun and other places in the southwest, the cooking skills and techniques of dishes have changed little, and there are fewer big dishes.
There is a saying in the root of Chinese culture that there is no trace in the big seal, and there is a great voice and a foolish mind. It is a truth that is generally followed in the world, which exists in people's subconscious, not in appearance. This is the case with Henan cuisine, which is detached from the eight major cuisines and not at a cultural level, so it will not be classified into several major cuisines.
(This picture is the representative of Henan cuisine, and the first course of Luoyang water mat is also the top peony swallow.)
The reason why Henan cuisine can interpret this truth well is that all cuisines contain the ingredients and principles of Henan cuisine, such as "harmony of five flavors". Cooking techniques such as frying, frying, stewing, steaming, etc., have more or less the shadow of Henan cuisine in the style of dishes. As the birthplace of human civilization, the food culture in Huanghuai Plain has long been extended to all parts of China with the development of human civilization, and then assimilated with local food and evolved into local cuisine. Henan cuisine itself, on the other hand, has become the basic rule of the industry, existing in the food culture, and no longer relying on one dish to express itself.
(The ancient name of Swallow, which was changed by Premier Zhou this time, added two words, Peony Swallow)
Of course, in the center of Henan Province, there are still ancient varieties and flavors of Henan cuisine, which compete with foreign cuisines. At the same time, it also develops with the times, but it is more traditional. For example, the Luoyang water mat will remain unchanged for thousands of years. The biggest change is the name of a dish. In memory of Premier Zhou Enlai, the "Peony Swallow Vegetable" named by himself when he/KLOC-0 went to Luoyang water table to entertain Canadian Prime Minister Trudeau in 1973 was preserved. The original name of the dish was "Swallow Vegetable", or the name given by Emperor Wu Zetian.
Speaking of traditional famous dishes, there are two typical complete sets of dishes, one is Luoyang water banquet and the other is Manchu-Chinese banquet. Neither of the two packages belongs to the so-called "cuisine". One came out in the Qing Dynasty and the other was formed in the Tang Dynasty, which was wrong for five dynasties for nearly a thousand years. Even in the recent Qing dynasty, there was no such thing as "cuisine", so there was no "cuisine" to classify the Manchu-Han banquet.
Let's talk about the origin of cuisine. According to a lot of data, all the major cuisines have traced their history back to the pre-Qin period, and some even got the ancient times of eating and drinking blood, which is almost in sync with the origin of human beings. It seems that all the cuisines were made from clay pots that appeared 20000 years ago. Actually, it's fake. There's no such thing. The earliest theory of "cuisines" didn't appear until the Qing Dynasty and the Republic of China, so it was just called Bangcai, not Cuisine. Until now, people are still calling it "local cuisine" and "hangzhou dishes".
The term "cuisine" began in the 1960s. Yao Yilin, then Minister of Commerce, used the word "cuisines" for the first time when introducing the rich diet in China to foreign friends, so as to introduce the characteristics of local dishes. It was recorded. When the reform and opening up began 40 years ago, the catering industry was first activated, and the theory of cuisine quickly became popular. 1992, a China Cuisine Dictionary was published, with the entries of "four major cuisines", so the theory of cuisines is justified. Therefore, no matter the four major cuisines, the eight major cuisines, or the top ten or the top eighteen cuisines, they are all products of reform and opening up, and they have a history of several decades.
(which cuisine does the Manchu-Han banquet belong to? )
After the establishment of the theory of cuisine, traditional famous dishes from all over the country have been accepted by local "cuisines" and returned to the team. Some famous dishes are included in many cuisines, such as rice flour meat in Jiangxi, stir-fried pork with Chili in Hunan, braised fish in Henan and many cuisines. The purpose of doing this is very clear. To meet the needs of the market economy, traditional famous dishes must be used to keep up appearances in order to win their own brands and market share. In this respect, Henan cuisine is really passive, at least not as active as other local dishes. The most powerful thing is Sichuan cuisine. First, the home-cooked dishes represented by Sichuan-cooked pork and mapo tofu laid the foundation for the world, and then a hot pot continued to attack the city. Just like the Sichuan Army in history, no matter whether it is rich or poor in the region, it has won every corner like a golden mountain.
Up to now, Henan cuisine is still so stable, and there are several authentic Henan cuisine restaurants in Luoyang, Kaifeng and Zhengzhou, with the same style. Some cutting-edge people have been engaged in innovation for more than ten years, but they just can't form a climate. People all over Henan are also happy to keep the traditional recipes, enjoy the ancient taste, and enjoy themselves, regardless of the disputes between the rivers and lakes.
It is said that Henan cuisine is the "mother of the eight major cuisines", and it is judged more according to the development process of China's history, culture and civilization. Henan region did exist as the center of several dynasties for a long time in the past, but with the change of dynasties, the center has already undergone great changes, and modern Henan cuisine is not the cuisine that was preserved as the center in the past. It can even be said that because historical disasters also occurred in the Central Plains, It is hard to say whether the customs in the Central Plains still retain the ancient style (for example, when a party retreats to an island), so it is meaningless objectively to judge that Henan cuisine is the "mother". That Shaanxi region was once the center of Chinese culture for a long time in the older time. Shouldn't that family be the "mother"? Furthermore, the term "eight major cuisines" was only put forward around the Qing Dynasty. In the past, there were only four major cuisines. With the development of time, I think this statement will change. As a Shandong native, although I very much hope that Shandong cuisine has always been the "first", with the change of time, Shandong cuisine will only be the "first" in the end. Only by objectively evaluating things can we better understand ourselves, not like a country.
"Cultural self-confidence" should be able to judge objectively, and this is the attitude that a big country should have.
Henan cuisine: namely Henan cuisine. Henan cuisine has a long history, developed cuisines, diverse cooking methods, strict material selection, fine knife work and mild taste. Henan cuisine, which is called the mother of China cuisine, is not among the eight major cuisines in China. There have been heated debates on TV and Internet. Why is this happening? Let's not discuss it for the time being. Let's take a look at the characteristics of this cuisine first.
Henan cuisine is characterized by the basic tradition of harmonious five flavors and moderate quality and taste. Moderate, peaceful and palatable without stimulation are its remarkable characteristics. It is the basic principle that all tastes should be compatible and harmonious, and never be biased. One, one, one, and the other specifically mean: the taste is not sour, spicy, bitter or sweet; Harmony, integration of east, west, north and south, and unification. This is the cooking characteristic of Henan cuisine.
In fact, Henan cuisine is the origin of China's major cuisines. It is said that Yi Yi, who was called "the ancestor of China" and "the originator of cooking" by later generations, was favored by King Shang Tang because he was good at cooking, and his theory of five flavors harmony and heat degree has been the unchangeable rule of Chinese cooking so far. All the mothers with eight Chinese cuisines say!
What do you think? Welcome to discuss!
The four major cuisines have been concluded by predecessors, and the eight major cuisines have been added for later generations. The so-called palatability is precious. It is understandable that Henan people want to promote their own catering culture, but this requires a cultural inheritance, not an archaeological and fabricated way. Whether a cuisine is big or not depends on its world recognition. From this perspective, Sichuan and Guangdong are undeniable big cuisines, and Shandong cuisine is the earliest eldest brother of the four, and it has fallen behind today. For example, every city in Henan has Sichuan Cuisine Restaurant, and everyone knows that shredded pork with fish sauce, kung pao chicken and Mapo bean curd, each dish has its own flavor, and the main and auxiliary dishes are clear and natural. Which dish in Henan can become a daily dish recognized and loved by the whole world or all over the country? Is there a local Manchu-Chinese banquet in Henan? Never underestimate the contribution of Manchu-Han banquet to the four major cuisines. It can be said that Manchu-Han banquet has created the four major cuisines. Why the so-called Eighth National Congress is controversial is also because of this, only four can independently complete the Manchu-Chinese banquet. Henan is located in the Central Plains, suffering from wars and natural disasters. It is good to have a full meal. How can we have the ability to polish exquisite cooking?