No: 1 Shandong cuisine of eight major cuisines
Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onion, Cangshan garlic and Laiwu ginger are all well-known at home and abroad.
Second place: Cantonese cuisine in the eight major cuisines.
Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous dishes from the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, superb skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Light in summer and autumn, rich in winter and spring, good at stir-frying. It is required that the temperature and oil temperature are properly controlled. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.
Third place: Sichuan cuisine among the eight major cuisines
Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu. According to the records of Huayang National Records, Pakistan's "native crops have six livestock", producing fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and it is ripe for four generations, without ambiguity." At that time, Bashu's condiments included brine, rock salt, Sichuan pepper and "Yangpu ginger". Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between the unification of Qin Shihuang and the separation of the three countries.
Fourth place: Hunan cuisine in the eight major cuisines
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Hunan cuisine, that is, Hunan cuisine, 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 production is fine, its materials are extensive and its varieties are various. It is characterized by rich oil, strong color and strong practicability. 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. Hunan cuisine has a long history. As early as the Han dynasty, a kind of cuisine has been formed, and its cooking skills have reached a fairly high level.
Fifth place: Fujian cuisine in the eight major cuisines
Fujian cuisine has always been famous for its fine selection of ingredients, 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". For example, in the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces respectively, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and seasoned.
Sixth place: Zhejiang cuisine among the eight major cuisines
Southern cuisines include Hangzhou Cuisine, Ningbo Cuisine and Shaoxing Cuisine.
As representatives, three kinds of local flavor dishes became famous earlier. Zhejiang cuisine has a long history. People in the capital open restaurants in the south and use northern cooking methods to make the rich raw materials in the south delicious. "Cooking in the south and cooking in the north" has become a major feature of Zhejiang cuisine. For example, in the past, the taste of southerners was not sweet, but after northerners went south, it affected the taste of southerners, and sugar was also put in the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material.
Seventh place: Su cuisine in the eight major cuisines.
Jiangsu cuisine is a local flavor dish in Jiangsu. Jiangsu is a place where famous chefs gather. The first professional chef named after the China classic and the first city named after the chef's surname are all here. Make wild chicken soup for Emperor Yao, named Guo, which is today's Xuzhou, hence the name Peng Keng, also known as Peng Zu. Gong Yu and Huai in Xia and Yu Dynasties were tributes until Ming and Qing Dynasties. "People with beautiful dishes have regional beauty", and leek flower, a beautiful vegetable in Taihu Lake in Shang Tang era, has also become an elegant temple. In the Spring and Autumn Period, Yi Ya of the State of Qi taught art in Xuzhou, and the "fish belly mutton" created by him spread through the ages, which is the origin of the word "fresh". . . . . .
Eighth place: Anhui cuisine among the eight major cuisines.