After the Song Dynasty, Shandong cuisine became the representative of "Northern Food". In the Ming and Qing dynasties, Shandong cuisine became the main part of the imperial palace, which had a great influence on the northeast of Beijing and Tianjin. Today, Shandong cuisine evolved from the local dishes of Jinan and Jiaodong. It is famous for its fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow. Jinan cuisine is good at frying, roasting, frying and frying. Its famous varieties include sweet and sour Yellow River Carp, Jiuzhuan large intestine, crispy soup, roasted conch, roasted oyster locust, roasted prawn and clear soup bird's nest. Jiaodong cuisine is famous for cooking all kinds of seafood, with fresh taste and light taste. Its famous varieties include "dry steamed Cargill" and "oil-fried conch". After the founding of the People's Republic of China, the varieties of innovative famous dishes include "abalone with original shell", "walnut meat in milk soup", "fish with white sauce" and "elbow with sesame powder".
Second, Sichuan cuisine
It began to take shape in the late Qin dynasty and early Han dynasty. It developed rapidly in the Tang and Song Dynasties and became famous in the Ming and Qing Dynasties. Today, Sichuan restaurants are all over the world. Authentic Sichuan cuisine is represented by the dishes in Chengdu and Chongqing, Sichuan. Pay attention to the selection of materials, pay attention to specifications, color separation and side dishes, bright and harmonious. Its characteristics are sour, sweet, hemp, spicy and fragrant, heavy in oil and strong in flavor, and it pays attention to seasoning. It is inseparable from three peppers (that is, pepper, pepper) and fresh ginger. It is popular for its spicy, sour and hemp, which is rare in other local dishes, forming a unique flavor of Sichuan cuisine and enjoying the reputation of "one dish is blindly tasted, and all dishes are delicious". Cooking methods are good at roasting, roasting, dry frying and steaming. Sichuan cuisine is good at comprehensive taste, and its juice is thick. On the basis of salty, sweet, hemp, spicy and sour flavors, various seasonings are added to form various compound flavors, such as home-cooked flavor, salty flavor, fish flavor and litchi flavor. The representative dishes are "Boiled Dried Silk", "Braised Eel", "Odd Chicken Piece" and "Mapo Tofu".
Third, Cantonese cuisine
Cantonese cuisine was recorded in the Western Han Dynasty. Influenced by the imperial chef's going to Yangcheng in the Southern Song Dynasty, it developed rapidly in the Ming and Qing Dynasties. In the 20th century, with the foreign trade, it absorbed some specialties of western food, and Cantonese cuisine was also introduced to the world. There are thousands of Cantonese restaurants in new york, USA alone. Cantonese cuisine is represented by the cuisines of Guangzhou, Chaozhou and Dongjiang. Dishes have a wide range of raw materials, a variety of colors, novel shapes, and are good at changing, paying attention to freshness, tenderness, coolness and smoothness. Generally, they strive to be light in summer and autumn, while they are heavy in winter and spring. Seasoning can be divided into five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh). Its cooking is good at frying, frying, stewing, stewing, stir-frying, etc., and its dishes are rich in color, smooth but not greasy. It is famous for cooking snakes, raccoons, cats, dogs, monkeys, rats and other wild animals. The famous dishes include "Three Snakes, Dragon, Tiger and Phoenix", "Five Snakes Soup", "Chicken with Salt Fire", "Beef in Oyster Sauce", "Roasted Suckling Pig", "Dry Fried Prawn" and "Winter Melon Cup".
Fourth, Fujian cuisine
Originated in Minhou County, Fujian Province. It is developed with the dishes of Fuzhou, Quanzhou, Xiamen and other places as representatives. It is famous for its beautiful color and fresh taste. Cooking methods are good at frying, sliding, frying and simmering, especially "bad". Because Fujian is located in the southeast coast, it is rich in a variety of seafood, such as sea eel, razor clam, squid, yellow croaker, sea cucumber, etc. Therefore, many kinds of dishes are cooked with seafood as raw materials, which has a unique flavor. Famous dishes include "Buddha jumps over the wall", "drunken rotten chicken", "sour and spicy rotten squid", "fried sliced rotten chicken", "Tai Chi prawn", "steamed fish" and "litchi meat".
Five, Jiangsu cuisine
Beginning in the Southern and Northern Dynasties, after the Tang and Song Dynasties, it competed with Zhejiang cuisine and became one of the two pillars of "Southern Food". Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by being thick with light taste, fresh, crisp and rotten, the original juice and soup are thick but not greasy, the taste is mild, and the salty taste is sweet. Its cooking skills are good at stewing, stewing, burning, simmering and frying. When cooking, the materials are rigorous, paying attention to color matching and modeling, and the four seasons are different. Suzhou cuisine is sweet in taste and harmonious in color matching; Yangzhou cuisine is light and palatable, with prominent main ingredients, fine knife work and mellow taste; Nanjing and Zhenjiang dishes are delicious and mellow, especially the duck dishes are famous. Famous dishes include clear soup and fire recipe, duck with shark's fin, Sweet and Sour Mandarin Fish, watermelon chicken and salted duck.
Sixth, Zhejiang cuisine
It is developed with the dishes of Hangzhou, Ningbo, Shaoxing and Wenzhou as the representatives. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp, and it is also a famous scenic resort. The lakes and mountains are beautiful, the mountains and rivers are beautiful, elegant and pleasant. Therefore, its dishes are picturesque, and many famous dishes come from the people, with fine production and many changes. Cooking skills are good at frying, frying, stewing, slipping, steaming and burning. Famous dishes include West Lake Vinegar Fish, Raw Fried Slices, Dongpo Meat, Longjing Shrimp, Dry Fried Bell, Chicken with Children, Fish in Clear Soup, Braised Meat with Dried Vegetables, Yellow croaker in Big Soup, Fried Cuttlefish Roll and Splendid Fish.
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Seven, Hunan cuisine
It is developed with the dishes of Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area as the representatives. It is characterized by a wide range of materials, strong oil color, mostly Chili and smoked wax as raw materials, and the taste pays attention to fragrance, sour and spicy, soft and tender. Cooking methods are good at waxing, smoking, stewing, steaming, stewing, frying and frying. Its famous dishes include Steamed with Bacon, Donganzi Chicken, Spicy Chicken, Braised Shark's Fin in Red, Stewed Belly in Soup, Xianglian with Rock Sugar, Money Fish and so on.
Eight, Anhui cuisine
It is composed of local dishes along the Yangtze River, Huaihe River and Huizhou Island. It is characterized by simple selection of materials, emphasis on fire power, heavy oil color, mellow taste and original flavor. Anhui cuisine is famous for cooking Shan Ye seafood. As early as the Southern Song Dynasty, "horseshoe turtle in the sand, oxtail fox in the snow" was a famous dish at that time. Its cooking method is good at burning, stewing and stewing. Famous dishes include Fuliji Roasted Chicken, Braised Turtle with Ham, Pickled Fresh Mandarin Fish, Braised Whip Bamboo Shoots with Ham, Roasted Pheasant in Snow and Winter, Braised Civet in Braised Sauce, Fat King Fish in Milk, Smoked shad in Mao Feng and so on.