Eight Chinese Cuisine

There are many schools of China cuisine in cooking. Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, the "eight major cuisines" in China. The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by the natural geography, climatic conditions, resources and specialties, eating habits and so on. Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like beautiful women in the south of the Yangtze River; Shandong and Anhui cuisine is like Gu Zhuo's simple northern healthy Han; Guangdong and Fujian cuisine are like romantic and elegant sons; Sichuan and Hunan cuisine are like celebrities with rich connotations and talents. The cooking skills of the "eight major cuisines" in China have their own charm, and the characteristics of their dishes are also different. After the Song Dynasty, Shandong cuisine became the representative of "Northern Food". In the Ming and Qing dynasties, Shandong cuisine became the main body of the imperial palace, which had a great influence on the northeast of Beijing and Tianjin. Today, Shandong cuisine evolved from the local dishes in 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 are "abalone with grilled shells". [Edit this paragraph] ◆ The formation and development of Shandong cuisine in the eight major cuisines are related to the cultural history, geographical environment, economic conditions and customs in Shandong. Shandong is one of the cradles of ancient Chinese culture. 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 it is known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu scallion, Cangshan garlic and Laiwu ginger are well-known at home and abroad.

Shandong cuisine, abbreviated as Shandong cuisine, is one of the eight famous cuisines in China, and it is also the representative of the cooking culture in the Yellow River basin.

Shandong cuisine can be divided into Jinan cuisine, Jiaodong cuisine, Confucius cuisine and other regional cuisine. Taking jinan cuisine as a typical example, there are more than 5 cooking methods, such as frying, stewing, steaming, boiling, smoking and mixing, and dipping in sauce.

jinan cuisine is famous for its fragrance, crispness, thick and pure taste. It is especially good at making soup, and it is clear and clear, which is a must. Jiaodong flavor is also called Fushan flavor, including Yantai, Qingdao and other coastal local flavor dishes in Jiaodong. This dish is good at seafood, good at cooking seafood, delicious and delicious, with more seafood in dishes and less seasoning to enhance the taste. In addition, Jiaodong cuisine is unique in the cold spell of colors and the cooking of hot dishes of colors. Confucian cuisine is exquisite in workmanship and comprehensive in cooking techniques, especially in roasting, frying, stewing, frying and grilling, and the production process is complicated. Cooked dishes with techniques such as simmering, frying and grilling often have to go through three or four procedures before they can be completed. "Good food is not as good as beautiful utensils." Confucius always pays great attention to containers, and famous tableware such as silver and copper are available. In addition, the naming of Shandong Cuisine, Crispy Carp and Confucius Cuisine is also very particular, with far-reaching implications. [Edit this paragraph] ◆ Cantonese cuisine of the eight major cuisines, called Cantonese cuisine for short, is one of the eight famous cuisines in China. It consists of three local dishes: Guangzhou, Chaozhou and Dongjiang. And the three local dishes have their own different characteristics.

Guangzhou cuisine is the main component of Cantonese cuisine, which has won the reputation of "eating in Guangzhou" because of its delicious taste and rich dishes. Guangzhou cuisine has three characteristics: first, birds, animals, insects and fish are all raw materials and cooked into different forms of game delicacies; Second, the operation, that is, cooking and impromptu cooking, is unique and tastes fresh and hot; Third, it is light in summer and autumn, fragrant in winter and spring, and is deeply loved by the public.

Chaozhou cuisine occupies an important position in Guangdong cuisine. Chaozhou cuisine mainly uses seafood, seafood and livestock and poultry as raw materials, and is good at cooking vegetarian dishes with fruits and vegetables as raw materials, making fine stir-frying and processing diverse. It can be divided into frying, cooking, frying, stewing, stewing, burning, roasting, baking, marinating, smoking, buckling, soaking, rolling and mixing. Knife work is exquisite, and soup cooking is especially deep, among which stewed, braised and soaked soup are the most distinctive.

Dongjiang cuisine, also known as Hakka cuisine, is mainly made of meat, which is original, crisp, soft, fragrant and strong. Pay attention to fire power, and be famous for stewing, roasting, stewing and baking, especially for casserole dishes. In practice, some ingenious cooking skills are still retained, which has the style of the ancient Central Plains.

Guangzhou cuisine includes famous foods in the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, excellent skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Summer and autumn strive to be light, winter and spring are rich, and they are good at stir-frying, which requires mastering the temperature and oil temperature just right. Chaozhou cuisine Chaozhou cuisine belongs to the Minnan system. Chaozhou cuisine originated in Chaozhou and has a history of thousands of years. According to historical records, Chaozhou cuisine can be traced back to Han Dynasty. After the prosperous Tang Dynasty, influenced by the cooking skills of the Central Plains, it developed rapidly. When Han Yu was in the tide in the Tang Dynasty, he praised the delicacy of Chaozhou cuisine and said, "... Zhang holds a vest column, so it looks strange." There are dozens of others, which are beyond reproach. " By the end of the Ming Dynasty and the beginning of the Qing Dynasty, Chaozhou cuisine had entered its heyday, and there were many famous shops, famous teachers and famous dishes in Chaozhou. In modern times, due to the exchanges between overseas Chinese with Chaozhou nationality, Chaozhou cuisine has absorbed the essence of famous food at home and abroad, and the dishes are more colorful and the quality is improving. Today, Chaozhou cuisine has developed into one of China's famous dishes with unique Lingnan cultural characteristics. Chaozhou is located in the subtropical zone, facing the sea in the south and rich in seafood. The most prominent feature of Chaozhou cuisine is that it is good at cooking seafood. Seafood is well-chosen and well-made. As for sauces and sauces, it is fresh and delicious, clear but not light, fresh but not fishy, depressed but not greasy. Such as mandarin duck cream crab, lettuce lobster, shark's fin stewed in red, oyster sauce, stewed mullet eel, crab balls in clear soup, etc., are representative masterpieces of Chaozhou cuisine and seafood. Its language and customs are similar to those of southern Fujian. [Edit this paragraph] ◆ Sichuan cuisine of the eight major cuisines Sichuan cuisine for short is one of the eight famous cuisines in China, with a long history and unique flavor, which is well-known at home and abroad.

With the development of production and economic prosperity, Sichuan cuisine has absorbed the advantages of North and South dishes and the banquet dishes of officials and merchants on the original basis, forming the characteristics of Sichuan cuisine in North cuisine and Sichuan cuisine in South cuisine, enjoying the reputation of "eating in China and enjoying the taste in Sichuan".

Sichuan cuisine pays attention to color, aroma, taste and shape, and works hard on the word "taste", which is famous for its variety, breadth and thickness. Sichuan cuisine consists of seven flavors, namely "hemp, spicy, salty, sweet, sour, bitter and fragrant", which are skillfully matched and flexible, creating dozens of compound flavors with unique colors, such as spicy, sour and spicy, red oil and white oil, which are the first in Chinese and foreign dishes, thus winning the title of "one dish, one grid, all kinds of dishes"

Sichuan cuisine is good at mastering and using it flexibly according to the raw materials, climate and the requirements of consumers. Among the 38 cooking methods of Sichuan cuisine, there are still more than 3 popular cooking methods, such as frying, frying, burning, pickling, marinating, stir-frying and soaking. In the cooking methods, especially small fry and dry stir-fry are good at it. Sichuan cuisine is as famous as Sichuan scenic spots.

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Pakistan and Shu. According to the Records of Huayang Country, the representative dish of Sichuan cuisine in Pakistan is "Kung Pao Chicken", which produces fish salt and tea honey. Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and the four generations are ripe, and there is no ambiguity." At that time, the condiments in Pakistan and Shu had brine, rock salt, Sichuan pepper and "Yangpu Ginger". Among the cultural relics unearthed in the cemetery during the Warring States period, 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. Modern Sichuan cuisine was mainly born in Qing Dynasty, which is quite different from that before Yuan Dynasty. The shaping period of modern Sichuan cuisine was from 196 to 1937, that is, from the New Deal period in the late Qing Dynasty to the eve of the outbreak of War of Resistance against Japanese Aggression. After the reform and opening-up, a large number of Sichuan-Chongqing catering enterprises and pioneering entrepreneurs walked out of the basin and brought Sichuan cuisine to all parts of the country. It has enriched China's catering industry, deepened people's impression of Sichuan cuisine and expanded its influence in the whole country. [Edit this paragraph] ◆ Hunan cuisine, the Hunan cuisine of the eight major cuisines, is developed from local cuisines such as Xiangjiang River Basin, Dongting Lake area and Xiangxi Mountain area. Because Hunan is rich in people and abundant in materials, it is called the land of plenty. The dishes in Xiangjiang River Basin are centered on the representative dishes of Changsha and Hunan cuisine "Rock Sugar Xianglian", Hengyang and Xiangtan, which are the main representatives of Hunan cuisine. Its production is fine, the materials are extensive, and there are many varieties. Its characteristics are rich in oil, strong in color and practical. Pay attention to crispy, hot and sour, soft and tender taste. Xiangxi cuisine is good at being fragrant, sour and spicy, and has a strong mountain flavor. Hunan cuisine has a long history. As early as the Han Dynasty, it has formed a cuisine, and its cooking skills have reached a fairly high level.

Hunan cuisine is mainly smooth and plump, and peppers are often eaten as the main course, which is not only salty in the north, but also sweet in the south, and also spicy and sour with local characteristics. Fragrant, tender, clear and crisp are its characteristics, and the materials used are based on the principle of freshness, low price and good quality.

Hunan cuisine pays special attention to the taste of raw materials, with various techniques, such as roasting, frying, steaming and smoking, especially "steamed" dishes. The most exquisite thing is simmering, which is original. And the knife skill is exquisite, the shape and taste are beautiful, and the dishes are varied and endless.

The special ingredients of Hunan cuisine are lobster sauce, tea oil, spicy oil, spicy sauce, pepper, fennel, cinnamon and so on, which adds a lot of color to Hunan cuisine.

Hunan cuisine is famous for its spicy taste. Especially worth mentioning is the pepper in Hunan. Hunan people "love" peppers and put them in almost everything they eat. The peppers in Hunan are also very spicy. [Edit this paragraph] ◆ Fujian cuisine of the eight major cuisines, commonly known as Fujian cuisine, is represented by Fuzhou cuisine, and is known for its exquisite production, beautiful color and fresh seasoning.

Fujian cuisine is mainly seafood, and its taste is salty, sweet, sour and spicy. Salty condiments include shrimp sauce, shrimp oil and soy sauce. The sour ones are white vinegar, Joe and so on; Sweet ones include brown sugar, rock sugar, etc. Spicy peppers, mustard, etc. There are brown sugar, spiced powder, star anise, cinnamon and so on. Fujian cuisine pays special attention to the preparation of clear soup, and generally uses fried chicken, ham and hoof as materials. The method is as follows: firstly, the fried chicken, ham, hooves, etc. are boiled out into soup with low heat, and filtered; In addition, the raw chicken bones are chopped, mixed with water and salt, put into the soup, continue to stir while burning with low heat (also known as hanging soup), and then filter again to become a clear soup that is clean and delicious, and is used to prepare dishes, which is helpful for color, fragrance and taste.

Fujian cuisine also includes frying, frying, stewing (such as boiling), roasting, stewing, mixing, drunk, marinated, braised, braised, slipped, fried, smoked, braised, carried, salted, stewed, etc. Among them, the most distinctive one is bad, and there are carrying bad and simmering. Fujian cuisine, commonly known as Fujian cuisine, is represented by Fuzhou cuisine, which is known for its exquisite production, beautiful color and fresh seasoning.

Fujian cuisine is mainly seafood, and its taste is salty, sweet, sour and spicy. Salty condiments include shrimp sauce, shrimp oil and soy sauce. The sour ones are white vinegar, Joe and so on; Sweet ones include brown sugar, rock sugar, etc. Spicy peppers, mustard, etc. There are brown sugar, spiced powder, star anise, cinnamon and so on. Fujian cuisine pays special attention to the preparation of clear soup, and generally uses fried chicken, ham and hoof as materials. The method is as follows: firstly, the fried chicken, ham, hooves, etc. are boiled out into soup with low heat, and filtered; In addition, the raw chicken bones are chopped, mixed with water and salt, put into the soup, continue to stir while burning with low heat (also known as hanging soup), and then filter again to become a clear soup that is clean and delicious, and is used to prepare dishes, which is helpful for color, fragrance and taste.

Fujian cuisine also includes frying, frying, stewing (such as boiling), roasting, stewing, mixing, drunk, marinated, braised, braised, slipped, fried, smoked, braised, carried, salted, stewed, etc. Among them, the most distinctive one is bad, and there are carrying bad and simmering.

Fujian cuisine has always been famous for its meticulous selection of ingredients, rigorous knife work, stress on cooking, soup mixing and seasoning, and winning by taste. Its cooking skills, the representative dish of Fujian cuisine, "Tai Chi Ming Shrimp", have four distinct characteristics. First, it uses meticulous slicing, cutting and gouging to make raw materials with different textures taste thoroughly. Therefore, the knife maker of Fujian cuisine has the reputation of "cutting flowers like plums, shredding them like hair, and making them as thin as paper". For example, in the cold dish "Radish sting", the thin jellyfish skin is cut into 2 ~ 3 pieces each, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and served with seasoning. [Edit this paragraph] ◆ Zhejiang cuisine of the eight major cuisines, Zhejiang cuisine for short, is a local flavor cuisine in Zhejiang.

Zhejiang is the land of fish and rice in the south of the Yangtze River. Zhejiang cuisine has developed into a modern era, with excellent products one after another, improving day by day and unifying itself, and has the reputation of "having 3, kinds of delicious food". To sum up, Zhejiang cuisine has the following characteristics: First, it has extensive materials and strict compatibility. The main ingredients pay attention to the season and variety, and the choice of ingredients and seasonings aims to highlight the main ingredients, increase the fragrance and remove the fishy smell; Second, the knife work is fine and the shape is unique; The third is seasoning with heat, which is the most important and moderate; Fourth, it is fresh, tender and refreshing, with both taste and taste; Fifth, there are three Zhejiang cuisines, each with its own charm.

Zhejiang cuisine is mainly composed of Hangzhou, Ningbo and Shaoxing, which are hand in hand and keep pace with each other. Hangzhou is known as "paradise". Hangzhou cuisine is exquisite, delicate and beautiful, good at cooking techniques such as frying, frying, stewing and frying, and has the characteristics of freshness, tenderness, exquisiteness, mellow and so on. Local chefs in Ningbo are especially good at cooking seafood, and their techniques are famous for stewing, roasting and steaming. The taste is fresh and salty, and the dishes are tender and smooth, paying attention to the original taste. Cooking dishes with dried fish products is more unique. Shaoxing dishes are crispy and glutinous, and the soup is thick and mellow, which is rich in the simple style of the ancient water town.

the southern cuisine, represented by Hangzhou, Ningbo and Shaoxing, became famous earlier. Zhejiang cuisine has a long history. The representative dish "West Lake Vinegar Fish" of southern Zhejiang cuisine in Jingshi opened a restaurant, and the rich raw materials in the south were made delicious with northern cooking methods. "Cooking in the south and cooking in the north" became 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. [Edit this paragraph] ◆ Jiangsu cuisine of the eight major cuisines is Jiangsu local flavor cuisine. Jiangsu is a place where famous chefs gather. The first professional chef named after Chinese classics and the first city named after the chef's surname are here. Making pheasant soup for Emperor Yao, it was named Da Peng Guo, which is today's Xuzhou, hence the name Peng Keng, also known as Peng Zu. The representative dishes of Xia Su cuisine are "Lion Head", "Huai Yi Gong Fish" and Huai Bai Fish, all of which are tributes until the Ming and Qing Dynasties. "The person with beautiful dishes has the beauty of the region", and the leek flower, a beautiful vegetable in Taihu Lake in Shang Tang's time, has become an elegant hall. In the Spring and Autumn Period, Yi Ya of Qi once taught in Xuzhou, and his creation of "mutton with fish belly" has been passed down through the ages, which is the origin of the word "fresh" ...

Famous chefs in Jiangsu have created traditional dishes with the style of Jiangsu cuisine, while Nanjing, Suzhou, which is known as the "imperial continent" in ancient times, and Yangzhou, which is lamented by historians as "rich in the world", are famous chefs. Jiangsu cuisine is mainly composed of these three flavors.

to sum up, Jiangsu cuisine has the following characteristics: first, it is rigorous in selecting materials, meticulous in making, and timely in cooking; Second, he is good at stewing, stewing, simmering, steaming, roasting and frying.