Special dishes refer to things that are materially different from other dishes and can be distinguished from other dishes. They have a special taste and unique regional flavor that other dishes do not have. In our daily lives, there are all kinds of dishes. Take "dishes" as an example, there are thousands of kinds of dishes from folk home cooking to hotel dishes, as well as some local snacks, country snacks, etc. There are too many to count, each with its own taste and characteristics. In short, it needs to have its own characteristics, unique taste and local flavor and charm to be worthy of the title of "specialty dish".

Cuisine Characteristics

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Hunan Cuisine

Special Dishes

Hunan cuisine has always attached great importance to the combination of raw materials and the mutual taste. penetration. Hunan cuisine is particularly spicy and sour. Due to its geographical location, Hunan has a mild and humid climate, so people like to eat chili peppers to refresh themselves and remove moisture. Dishes cooked with sour kimchi and chili peppers are appetizing and refreshing, and are very popular. They have become a unique local food custom. At the same time, stir-fry is also a specialty of Hunanese cooking.

Sichuan cuisine

Sichuan cuisine is fresh and mellow, spicy and spicy.

There are six types of Sichuan cuisine: numbing, spicy, sweet, salty, sour and bitter. On the basis of the six basic flavors, it can be blended and changed into a variety of complex flavors. In the process of Sichuan cuisine cooking, if the priority, intensity, and amount of flavors can be used, the blending changes can be combined with the selection, cutting and cooking of ingredients. If you cook it properly, you can get a variety of delicacies with special flavors that are both delicious and delicious.

Cantonese cuisine

Cantonese cuisine uses fine and delicate ingredients, has many and clever ingredients, and has beautiful and colorful decorations. It is also good at innovating in imitation and has a wide variety. In 1965, the "Guangzhou Famous Dishes and Pastries Exhibition" There are as many as 5,457 species introduced by "Huihui".

Cantonese cuisine pays attention to quality and taste, and the taste is relatively light. It strives to be fresh and fresh, light and beautiful. And it changes with the seasons. Summer and autumn tend to be lighter, while winter and spring tend to be rich, pursuing color, aroma, taste and shape.

Su cuisine

Su cuisine is good at stewing, stewing, steaming, and stir-frying. It pays attention to adjusting the soup to maintain the original juice. The flavor is fresh, thick but not greasy, light but not thin, and crispy. It falls off the bone without losing its shape, is tender and crispy without losing its flavor. Nanjing cuisine is mild in taste and exquisite in taste; Yangzhou cuisine is light and delicious with fine cutting skills; Suzhou cuisine is sweet in taste and elegant and colorful.

Fujian cuisine

The cooking characteristics of Fujian cuisine are that the soup should be clear, the taste should be light, and the stir-fried food should be crisp. It is good at cooking seafood dishes. Its cooking techniques are characterized by steaming, frying, stewing, stewing, deep-frying and stewing.

Shandong cuisine

Shandong cuisine pays attention to the quality of raw materials, salt to enhance freshness, soup to enhance freshness, and seasoning to emphasize pure saltiness and freshness to highlight the original taste. Green onions are a specialty of Shandong. Green onions, ginger, and garlic are used in most dishes to add aroma and flavor. Green onions are used in stir-frying, stir-frying, stir-frying, grilling, and roasting. In particular, green onion-roasted dishes are known for their rich flavor. The fragrant ones are the best, such as sea cucumbers roasted with green onions and hoof tendons roasted with green onions; green onions, ginger, and garlic are indispensable for stuffing, stir-frying, and cold dressing. Seafood is abundant in quantity and high in quality, with a light odor. Fresh seafood should be authentic. Shrimps, crabs, shells, and clams are often served with ginger and vinegar; bird's nests, shark's fins, sea cucumbers, dried abalone, fish skins, fish bones, etc. High-grade raw materials, good quality and low flavor, must be made fresh with broth.

Anhui cuisine

Anhui cuisine is good at roasting, stewing, and steaming, but rarely stir-fries and stir-fries. It emphasizes oil, color, and fire skills. Anhui cuisine inherits the tradition of the same origin of medicine and food in the motherland, and pays attention to food supplements, which is a major feature of Anhui cuisine. Anhui cuisine is a major category of braised dishes, and the "red" in braised dishes is reflected in its sugary color. It has strict requirements on fire skills. The oil used for cooking is rapeseed oil grown and squeezed by oneself, and a large amount of wood is used as fuel: warm stewing with charcoal fire, rapid burning with firewood, and slow burning with tree blocks, which is more particular. The traditional emphasis on oil, color, and fire skills has Huizhou's special conditions. Maintain heavy color: the power of color mixing; heavy oil: the power of seasoning; heavy fire power: the power of conditioning. Such as old or tender, hard or soft, knotted or loose, etc. It is traditional for Anhui cuisine to use ham as seasoning. Making ham is also a popular household technology in Huizhou.

Zhejiang cuisine

Zhejiang cuisine is rich in variety, small and exquisite, and the dishes are delicious, smooth, tender, crispy, soft and refreshing. It is characterized by fresh, fragrant, crisp, tender, refreshing and fresh. It plays an important role among China's numerous local flavors. Zhejiang cuisine mainly consists of four schools: Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics.