The eight major cuisines refer to Sichuan cuisine, Lu cuisine, Zhejiang cuisine, Cantonese cuisine, Hui cuisine, Fujian cuisine, Su cuisine, Hunan cuisine, the eight major cuisines in the four major cuisines: Shandong cuisine, Sichuan cuisine, Jiangsu cuisine, Guangdong cuisine.
China is a big country of catering culture, for a long time in a certain area due to the geographical environment, climate and material resources, cultural traditions and national customs and other factors, the formation of a certain degree of kinship inheritance relationship, dishes with similar flavors, high visibility, and for some of the masses of the local flavor of the famous genre known as the cuisine. Among them, Lu Cuisine, Sichuan Cuisine, Su Cuisine and Cantonese Cuisine are known as the "eight major cuisines", plus Beijing Cuisine and Hubei Cuisine, that is, the "ten major cuisines". This webzine focuses on the development and evolution of the "Eight Chinese Cuisines" as a food culture, as well as their characteristics, superb techniques and famous representative dishes. At the same time, we also introduce the Beijing cuisine and Hubei cuisine. The first of the eight cuisines when push Lu Cuisine, also the first of the four major cuisines
Lu Cuisine's formation and development and by the Shandong region's cultural history, geography, economic conditions and customs are still good related. Shandong is one of the ancient cultural birthplaces of China. Located in the lower reaches of the Yellow River, mild climate, Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. It has mountains and rivers, rivers and lakes, thousands of miles of fertile land, abundant produce, convenient transportation and developed culture. Its grain production ranks third in the country; a wide variety of vegetables, good quality, is known as "the world's three major vegetable garden" one. Such as Jiaozhou cabbage, Zhangqiu onions, Jinxiang garlic, Laiwu ginger are famous at home and abroad.
Fruit production ranks first in the country, only the apple accounts for more than 40% of the total national production, especially Qixia apple. The output of pigs, sheep, poultry and eggs is also extremely impressive. Seafood production is also the country's third, of which valuable seafood are shark fins, sea cucumbers, prawns, Gaji fish, halibut, abalone, swan eggs, Xishi tongue, scallops, red snails, seaweed and other famous. Brewing industry has a long history, many varieties, excellent quality, such as Lokou vinegar, Jinan soy sauce, Jimo old wine, etc., are prestigious products. Such rich products provide a powerful inexhaustible raw material resources for the development of Lu cuisine.
Lu cuisine has an extremely long history. Shangshu-Yugong" contains "Qingzhou tribute salt", indicating that at least in the Xia Dynasty, Shandong has been flavored with salt; as far back as the Zhou Dynasty "Poetry" in the Yellow River has been consuming pomfrets and carp records, and now sweet and sour Yellow River carp is still the best in the Lu Cuisine, which can be seen in the long history of its origins. The embryonic form of Lu cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. The two countries of Qi and Lu were blessed with natural conditions, especially Qi, which was close to the mountains and the sea, with the advantage of fish, salt and iron, which made Duke Huan of Qi the first to become a hegemon. Serious selection of materials - since ancient times, chefs cooking dishes, the choice of raw materials is very careful, Sichuan cuisine is also the same. It requires a rigorous selection of raw materials, to achieve the amount of material used, the best of its ability, both to ensure quality, but also pay attention to savings. Raw materials strive to include the selection of seasonings. Many Sichuan cuisine on the choice of chili is very focused on, such as spicy, homemade flavor type of dishes, must be used in Sichuan Pixian Douban; production of fish flavor type of dishes, must be used in Sichuan pickled chili pepper and so on.
Fine knife work - knife work is a very important part of the production of Sichuan cuisine. It requires the producer to be careful and meticulous, pay attention to specifications, according to the needs of cooking dishes, the raw materials will be cut with the molding, so that the size of the same, the length of the same, the same thickness, thickness and uniformity. This not only can make the dishes easy to flavor, neat and beautiful, but also to avoid the dish is not uniform, old and young. Such as boiled beef and dry-fried beef, which are characterized by tender and crispy slag, if the cut meat length, thickness, thickness is not consistent, cooking will be difficult to distinguish between fire, cooked and raw. In this way, you have a high degree of skill, but also can not make a good dish of high quality and beautiful flavor.
Reasonable matching - Sichuan cuisine cooking, the requirements of the raw materials for reasonable matching, in order to highlight its flavor characteristics. Szechuan cuisine raw materials are used alone, with, pay attention to the intensity, meat and vegetables with the appropriate mix. Strong flavor should be used alone, not with; light with light, thick with thick, or a combination of thick and light, but do not make the flavor; meat and vegetables with the right mix, can not be confused. This requires that, in addition to selecting the main raw materials, but also to do a good job with the auxiliary materials, so that the dishes are rich and colorful taste, raw materials with the main and secondary clear, texture group full complement each other, color coordination and aesthetics distinctive, so that not only the color and flavor of the dishes are good, with the value of food, but also rich in nutritional value and artistic appreciation of the value of the dishes.
Careful cooking - Sichuan cuisine, many cooking methods, the use of fire is extremely delicate. Numerous Sichuan dishes are cooked with a variety of cooking methods. Sichuan cooking methods up to dozens of common such as stir-fry, stir-fry, deep-fried, exploded, steamed, burned, simmered, boiled, simmered, stir-fried, stewed, nao, rolled, fried, choked, braised, pickled, brined, smoked, mixed, grits, montana, stickers, brewing and so on. What method of cooking each dish, must be based on the nature of the raw materials and the process requirements of different dishes to decide. In the Sichuan cuisine cooking with **** the operational requirements, we must grasp the successive feeding, fire weight, the amount of how much time, the length of time, the action of fast and slow; to pay attention to the observation and control of the color and shade of the dishes, gravy light and heavy, the quality of the number of high and low, the number of more or less; to master the taste of the dish is strong or light, the dish is raw and ripe, young and old, dry and wet, hard and soft and crunchy degree, to take the necessary measures to ensure that the quality of the cooking is excellent.
Sichuan cuisine cooking, in the "fried" aspect has its own unique characteristics. Many of its dishes are used "small fry" method, characterized by a short period of time, the fire is urgent, less juice, taste tender, in line with the requirements of nutritional hygiene. Specific method is to stir-fry vegetables without oil, do not change the pot, gravy now fried now on the right, urgent fire short frying, a pot into the dish. Cooking may seem simple, in fact, contains a high degree of scientific, technical and artistic, showing the infinite wisdom of the working people and creative ability. In short, Sichuan cuisine is a cuisine with a long history and extremely strong local flavor. It has rich varieties, varied flavors, adaptability, enjoys the "a dish a frame, a hundred dishes a hundred flavors," the reputation of the flavor of the taste and its unique style, to win the favor of people at home and abroad, many people issued a "food in China, the taste of Sichuan," the exclamation. We should further inherit and carry forward the fine traditions of our culinary culture, so that the Sichuan cuisine culinary arts this brilliant pearl, radiating a more brilliant luster! As a representative of the culinary civilization of the Central Plains, Yu Cuisine had been in the mainstream of Chinese culinary culture for a long time. The colored pottery of Yangshao, the grand tripod of Yin Shang, the food system of the court of the Zhou Dynasty in Luoyang, and the prosperity and classics of the Bianjing dietary market of the Northern Song Dynasty have written the civilization of the Central Plains' culinary culture, which is the main historical process of formation and development of the culinary culture of China. Zhengzhou, Anyang, Luoyang, Kaifeng, these ancient capitals and historical and cultural cities are important milestones in the history of Chinese culinary development.
Although they became local gangs of Chinese cooking after the Southern Song Dynasty, they have always adhered to the basic traditions of Chinese cooking because they are located in the middle of the Nine States: the Middle and the Harmony. "In" refers to Yu cuisine is not east, not west, not south, not north, but in the east, west, south and north; not sweet, not salty, not spicy, not sour, but in the sweet, salty, sour and spicy, and seek among them, seek its flat, seek its light. "And" refers to the dissolution of east, west, south and north as one, for a unity, dissolve sweet, salty, sour and spicy for a tripod and seek a flavor, and seek a harmony. In and and for the Central Plains culinary culture, the basis of Chinese civilization. From the Chinese culinary saint Shang Yi Yin (Kaifeng people) 3600 years ago to create the five flavors and said so far, Yu cuisine borrowed the geographical location of the Middle Kingdom, get the four seasons of the day, and incense, package soluble in five flavors, dozens of techniques to concoct thousands of dishes, and its varieties of technology to the north and south of the influence of the Divine Kingdom, the taste of the popular people. With the development of Henan's economy to a certain stage, the catering industry is becoming more and more prosperous, providing a new opportunity for the revitalization of Yu cuisine. Shanghai cuisine is also known as the state cuisine, to braised, raw stir-frying, heavy flavors, good thick oil and red sauce, quite a homely flavor. It has long been regarded as a kind of Jiangsu cuisine of Southern Jiangsu flavor.
Absorbing the characteristics of Wuxi, Suzhou, Ningbo and other local dishes, as well as Western cuisine, Western method, so that the color varieties have developed greatly. The basic characteristics of the flavor of the dishes: thick soup and brine, thick oil and red sauce, sugar and colorful, salty and light to taste. Selection of materials focusing on live, raw, inch, fresh; seasoning is good at salty, sweet, bad, sour. Representatives of braised roundfish, bad pot head, raw fried grass head.
Shanghai snacks is one of China's four major snacks, steamed, boiled, fried, branded, many varieties, the most popular among consumers, no better than: soup dumplings, hundred leaves, oil noodle essence. This is the most favored "three main pieces". In addition, there are also steamed buns, Nanxiang xiao long, small wontons, seafood wontons, crab shells and so on. As one of the wonders of China's culinary culture, it has thousands of years of accumulated food culture. Yuzhang Records in the Book of the Later Han Dynasty says that Jiangxi has "fine vegetables and rice, and excels in the flavor of eight places". At the beginning of the Tang Dynasty, Wang Bo went to Tengwang Pavilion to hold a feast, and praised Jiangxi for its "magnificent treasures and outstanding people". The famous Jiangxi dish "steamed pork" was recorded in Yuan Mei's "Food List in the Garden" of the Ming Dynasty. Today's Gan cuisine, it is in the inheritance of successive generations of "literati dishes" on the basis of the development of a strong local flavor of "hometown dishes".
Gan cuisine is made up of three major schools of cuisine, namely, Nanchang, Jiujiang and Gannan, which are intertwined with each other. Although Gan Cuisine is not among the eight major cuisines, it is unique. Gan Cuisine has a wide selection of ingredients, prominent main ingredients, emphasis on knife work, fine production, and highlights the "original flavor" in cooking.
In the cooking technique, pay attention to the fire, to burn, stew, stew, steam, stir-fry. In the selection of raw materials, advocating green, ecological, health concept. Jiangxi ecological environment is very good, from the local raw materials are green and healthy, such as quinoa from Poyang Lake, bamboo shoots from Jinggang Mountain, hairy crabs from Jingshan Lake, and chili peppers from Yugan. In terms of flavor, spicy is the main focus. Different from the spicy of Sichuan Cuisine, the spicy of Hunan Cuisine and the sour and spicy of E Cuisine, the spicy of Gan Cuisine is fragrant and fresh, with moderate spiciness, suitable for both north and south, and has a wide range of adaptable groups. Min Cuisine is a cuisine formed mainly by the local flavors of Min Dong, Min Nan, Min Xi, Min Bei, Min Zhong and Putian. Min Dong and Minnan flavor on behalf of
Min Dong flavor: Fuzhou cuisine as a representative, mainly popular in the eastern region of Fujian.
Eastern Fujian cuisine is known as Fuzhou cuisine, and food culture has been passed down through the ages. Selection of fine materials, rigorous knife work; pay attention to the fire, pay attention to the soup; like to use condiments, flavors, showing four distinctive features: one for the knife work is ingenious, interesting in taste, known as cut silk such as hair, thin as paper, more famous dishes such as fried conch slice. Secondly, there are many soup dishes, endless changes, there is a soup of ten changes, the most famous such as Buddha jumped over the wall. Third, the flavor is peculiar, not a party. Eastern Fujian cuisine flavoring, favoring sweet, sour, light, like to add sugar and vinegar, such as the more famous lychee meat, drunken ribs and other dishes, are sweet and sour. This dietary habits and cooking raw materials are mostly taken from the mountains and the sea related. Good use of sugar, sweet to fishy and greasy; clever use of vinegar, sweet and sour, delicious; taste light, it can maintain the original flavor, and to sweet but not greasy, sour but not harsh, light but not thin and enjoy a reputation. Five representative dishes: Buddha jumps over the wall, blanch sea mussels in chicken soup, light lees of sliced snails, lychee meat, drunken bad chicken. Five bowls on behalf of: Taiji taro paste, pot side paste, meatballs, fishballs, flat meat swallow.
Southern Fujian flavor: Xiamen cuisine as a representative, mainly popular in southern Fujian, Taiwan, and Guangdong cuisine in the Chaoshan flavor is closer.
Southern Fujian cuisine is characterized by freshness, freshness and lightness, and the use of condiments such as chili sauce, salsa, mustard sauce and other seasonings. Minnan cuisine is represented by seafood, medicinal cuisine and Nanputuo vegetarian dishes. The biggest feature of Minnan medicinal cuisine is to make medicinal cuisine with seafood, use the special local natural conditions, and cook the delicacies that are full of color, aroma, taste and shape according to the change of seasons. Nanputuo vegetarian dishes from the thousand-year-old temple - Nanputuo Temple, it is a typical traditional temple vegetarian food to rice noodles, soy products, vegetables, mushrooms, fungus, etc. as the main ingredients, known for more than 40 kinds of dishes, each dish is either to the color of the name, such as "colorful flowers to meet the guests", or to the main ingredients of the name, such as "colorful flowers to meet the guests", or to the main ingredients of the name, such as the main ingredients of the name, such as the colorful flowers to meet the guests. Each dish is named either by its color, such as "welcome guests with colorful flowers", or by its main ingredient, such as "two mushrooms competing for beauty", or by its form, such as "half-moon sinking into the river". Southern Fujian cuisine also includes local flavorful snacks, whether it's seafood such as oyster omelette, fish balls, scallion snails, blood clams in soup, meat such as roasted pork brown, crispy pigeon, beef brisket, deep-fried five spice, etc., or snacks such as greasy onion fruits, chive boxes, pancakes, noodle paste, etc., all of them make people mouth watering to eat a lot of them.
Western Fujian flavor: also known as Changting flavor. Represented by Longyan cuisine, it is mainly popular in western Fujian. And Guangdong cuisine Hakka flavor is closer.
Western Fujian is located in the junction of Guangdong, Fujian and Gan provinces, Hakka cuisine as the main body, mostly in the mountainous areas unique to the strange taste of exotic products as raw materials, there are thick mountain countryside, more soup, light, nourishing characteristics. Representative dishes include potato and taro dishes, such as soft and delicious taro dumplings, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, stuffed taro, steamed full rounds, fried full rounds, etc.; wild vegetables: white head of Weng molasses, ramie leaf molasses, bitter Zhai soup, fried amaranth, duck's paw grass, chicken paw grass, fried marjoram grass, toon buds, wild amaranth, fried wood brocade, etc.; melons and beans: winter melon casserole, stuffed bitter gourd, crispy cucumber, pumpkin soup, pumpkin molasses, dog's paw beans, Luo Han beans, fried The melons and beans include: winter melon casserole, stuffed bitter melon, crispy cucumber, pumpkin soup, pumpkin molasses, dog's paw bean, rooibos bean, fried bitter melon, stuffed green pepper, etc.; and the rice category includes: red rice, sorghum corn, wheat molasses, fist corn molasses, etc.
Northern Fujian flavor: represented by Nanping cuisine, mainly popular in northern Fujian.
Northern Fujian is rich in specialties, with a long history and developed culture, and it is a place where food is abundantly available. Rich mountain and forest resources, together with the humid subtropical climate, provide sufficient conditions for the abundance of various kinds of mountain treasures in northern Fujian. Shiitake mushrooms, red mushrooms, bamboo shoots, Jianlian, Job's tears and other local specialties, as well as wild rabbits, wild goats, muntjac, snakes and other wild game are the top ingredients of the cuisine. The main representative dishes are Bagua Banquet, Wengong Cuisine, Mantle Pavilion Banquet, Snake Banquet, Tea Banquet, Rabbit Shabu Shabu, Smoked Goose, Dried Carp, Longfeng Soup, Food Scratch Patties, Bamboo Shoots Stir-Fried Bottom, Fish in Chrysanthemums, Double-Chinese Eggs in Roux, Chicken in Eggplant Sauce, Plate Duck in Jianou, and Gui Cake in Xiayang.
Minzhong flavor: Sanming, Shaxian dishes as a representative, mainly popular in central Fujian.
Central Fujian cuisine is known for its unique flavor, fine workmanship, variety and affordability, snacks are mostly. One of the most famous is Shaxian snacks. Sha Xian snacks * * * 162 varieties, year-round listing of more than 47 kinds, the formation of wonton series, tofu series, siu mai series, taro series, cattle series, its representative of the siu mai, wontons, xia mao taro dumplings, loach vermicelli, fishballs, true heart tofu pills, rice jelly skin and rice jelly cake.
Putian flavor: represented by Putian cuisine, mainly popular in the Putian region.
Putian cuisine is characterized by its rustic atmosphere, and its main representatives are five-flower meat slip, fried Si powder, white cut lamb, stewed tofu, stewed pig's feet with huili grass, soil bamboo shoots jelly, Putian (Xinghua) rice noodle, Putian (Jiangkou) lo mein, Putian (Xitianwei) flatbread, and sour and spicy squid soup. Hunan cuisine for short, it has a long history, a long history, and gradually developed into a prestigious local cuisine, Hunan is located in the middle reaches of the Yangtze River in the south, the climate is mild, abundant rainfall, fertile soil, rich in produce, known as "the land of fish and rice". The favorable natural conditions and rich produce, Hunan cuisine in the selection of materials to provide the material conditions.
The Hunan cuisine consists of three local flavors based on the Xiangjiang River Basin, the Dongting Lake area and the western Hunan mountains. Xiangjiang River Basin Cuisine is centered on Changsha, Hengyang and Xiangtan, with Changsha and Hengyang being the main two places, which pay attention to the connotation of the dishes and the beauty of the appearance, and the harmony and unity of the color, aroma, taste, utensils, and texture, and thus it becomes the mainstream of Hunan Cuisine. Dongting Lake area dishes to Changde, Yueyang two places, specializing in the production of river fresh waterfowl; western Hunan region dishes from western Hunan, northern Hunan ethnic flavors composed of dishes to cook the mountain treasures and wild game is good at.