Chinese delicacies

There are many schools of cooking in China. The most influential and representative

Also recognized by society are: Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang,

Hunan, Huizhou and other cuisines are often called the "eight major cuisines" in China.

The formation of a cuisine is inseparable from its long history and unique cooking characteristics.

Yes At the same time, it is also influenced by the natural geography, climatic conditions and resources in this area.

The influence of childbirth and eating habits. Some people use anthropomorphic hands to "eight major cuisines"

The method is described as follows: Jiangsu and Zhejiang cuisine is like the beauty of Jiangnan; Shandong cuisine and Anhui cuisine

Just like the simple healthy Han nationality in the north of Gu Zhuo; Cantonese cuisine and Fujian cuisine are like romantic and elegant sons;

Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents.

The cooking skills of the "eight major cuisines" in China are different, and the characteristics of their dishes are also different.

Each has his own merits.

After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine". During the Ming and Qing Dynasties, Lu

Cuisine has become the main body of the Forbidden City, which has a great influence on the northeast of Beijing and Tianjin.

Today's Shandong cuisine evolved from the local dishes in Jinan and Jiaodong. Its characteristics

Known for its fragrance, tenderness and pure taste, it pays great attention to the preparation of clear soup and milk soup.

Clear soup is clear and tender, while milk soup is white and mellow. Jinan cuisine is good at blasting, burning, bombing,

Stir-fried, its famous varieties are "sweet and sour yellow river carp" and "jiuzhuan large intestine"

Crispy soup, roasted conch, roasted oyster locust and roasted prawn,

"Bird's Nest in Clear Soup" and so on. Jiaodong cuisine is famous for cooking all kinds of seafood, and its taste is

Mainly fresh, mainly light, its famous varieties are "dry steamed Cargill" and "clear oil"

Crash conch "and so on. After the founding of New China, the innovative famous dishes are "abalone with original shell".

Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou

Cantonese cuisine, referred to as Cantonese cuisine, is one of the eight major cuisines in China. It consists of three local dishes: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. And these three local dishes have their own characteristics.

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

Chaozhou cuisine plays an important role in Cantonese 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, so that fine frying and processing are diversified. It can be divided into frying, boiling, frying, stewing, stewing, roasting, baking, salting, smoking, buckling, soaking, rolling and mixing. The knife is exquisite, and the soup is especially deep, among which stewing, stewing and soaking are the most distinctive.

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

Sichuan cuisine, referred to as Sichuan cuisine, is one of the eight major cuisines in China. It has a long history and unique flavor, and enjoys a good reputation at home and abroad.

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

Sichuan cuisine pays attention to color, fragrance, 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: spicy, spicy, salty, sweet, sour, bitter and fragrant. It is cleverly matched and flexible, creating dozens of unique compound flavors such as spicy, hot and sour, red oil and white oil, which is the first in Chinese and foreign dishes, thus winning the title of "one dish is unique and full of flavors"

In terms of cooking methods, Sichuan cuisine is good at mastering and using it flexibly according to raw materials, climate and consumer requirements. Among the 38 cooking methods of Sichuan cuisine, there are still more than 3 0 popular cooking methods, such as frying, frying, burning, pickling, pickling, frying and soaking. It is good at cooking methods, especially stir-frying and dry frying. Sichuan cuisine is as famous as the scenic spots in Sichuan.

Shandong cuisine, referred to as Shandong cuisine for short, is one of the eight major cuisines in China and the representative of the cooking culture in the Yellow River Basin.

Shandong cuisine can be divided into jinan cuisine, Jiaodong, Confucius and other regional cuisines. With jinan cuisine as a typical representative, there are more than 50 cooking methods such as frying, stewing, steaming, boiling, smoking, mixing and dipping.

Jinan cuisine is famous for its fragrance, crispness, concentration and purity. It is especially good at making soup, and it is crystal clear, which is a must. Jiaodong flavor is also called Fushan flavor, including Yantai, Qingdao and other coastal local flavor dishes are all in Jiaodong. This dish is good at seafood and good at cooking seafood. It is delicious. There are more seafood in the dish and less seasonings to enhance the taste. In addition, Jiaodong cuisine is unique in cold spell of color and hot cooking of color. Confucian cuisine has exquisite craftsmanship and comprehensive cooking techniques, especially roasting, frying, simmering, frying and roasting, and the production process is complicated. Cookies that use techniques such as simmering, frying and baking often have to go through three or four processes to complete. "Good food is not as good as fine utensils." Confucius always attached great importance to containers, and famous tableware such as silver and copper were readily available. In addition, the naming of Confucian cuisine is also very particular and has far-reaching implications.

Jiangsu cuisine, referred to as Su cuisine for short, is one of the eight major cuisines in China, represented by Su cuisine and Yangzhou cuisine.

Famous chefs in Jiangsu have created traditional dishes in the style of Su cuisine, and Nanjing, Suzhou (known as "Imperial Island" in ancient times) and Yangzhou (lamented by historians as "rich in the world") are the birthplaces of famous chefs' food. Jiangsu cuisine is mainly composed of these three flavors.

To sum up, Jiangsu cuisine has the following characteristics: First, the selection of materials is exquisite, the production is fine, and the dishes are processed according to the materials on time; Second, he is good at cooking methods such as stewing, stewing, stewing, steaming, roasting and frying, and is good at mud stewing and fork roasting; Third, the taste is fresh, salty and sweet, strong but not greasy, light but not thin; Fourth, pay attention to adjusting the soup and keep the original juice. Among them, Nanjing has exquisite knife work, skillful fireworks and mellow taste, which has the beauty of all directions and adapts to the tastes of all directions, especially fresh, fragrant, crisp and tender; Suzhou food tastes sweeter, and vegetables are rarely cooked in the four seasons and rivers and lakes. Yangzhou cuisine, known as Huaiyang cuisine in history, is exquisite in knife work, delicate in heat, fresh and tender in color, unique in shape, highlighting the main ingredients, emphasizing the original flavor, light and delicious, wide in adaptability, and especially famous for making soup.

Zhejiang cuisine, referred to as Zhejiang cuisine for short, is a local flavor cuisine in Zhejiang.

Zhejiang is the land of plenty in the south of the Yangtze River. Zhejiang cuisine has developed to modern times, with excellent products one after another, improving day by day, becoming a family of its own, and having the reputation of "three thousand 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 flavor and remove the fishy smell; Second, the knife is fine and unique in shape; The third is to use hot seasoning, which is the most important and moderate; The fourth is fresh and refreshing, with both taste and beauty; Fifth, there are three major Zhejiang cuisines, each with its own charm.

Zhejiang cuisine is mainly composed of Hangzhou, Ningbo and Shaoxing, which go hand in hand. Hangzhou is called "paradise". Hangzhou dishes is exquisite in craftsmanship, exquisite and beautiful, and is good at cooking techniques such as frying, frying, stewing and frying, with the characteristics of freshness, tenderness, fineness and alcohol. Local chefs in Ningbo are especially good at cooking seafood, and their skills are famous for stewing, roasting and steaming. The taste is fresh and salty, the dishes are tender and smooth, and the original flavor is emphasized. Cooking dishes with dried fish products is more unique. Shaoxing cuisine is crispy and waxy, and the soup is rich in alcohol, which is rich in the simple style of the ancient water town.

Fujian cuisine, commonly known as Fujian cuisine, represented by Fuzhou cuisine, is famous for its exquisite production, bright color and fresh seasoning.

Fujian cuisine is mainly seafood, with salty, sweet, sour and spicy taste. Salty condiments include shrimp paste, shrimp oil and soy sauce. Sour ones are white vinegar, Joe, etc. Sweet ones are brown sugar, rock sugar and so on. 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 practice is as follows: first, stir-fried chicken, ham, hooves and so on. Boil soup with low fire, and filter; In addition, the raw chicken bones are chopped, mixed with water and salt, put into the soup, continue to stir, and burn with low fire (also known as hanging soup), and then filtered again to become a clean and delicious clear soup, which is used to prepare dishes, which is helpful for color, flavor and taste.

Fujian cuisine also includes frying, frying, frying (such as boiling), roasting, stewing, mixing, drunkenness, salting, roasting, stewing, buckling, sliding, frying, smoking, stewing, extracting, salting and stewing. Among them, the most distinctive ones are bad, including bad handling and stewing.

Hunan cuisine, also known as Hunan cuisine, is known as the land of fish and rice because of its rich talents.

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

Hunan cuisine pays special attention to the taste of raw materials and adopts various techniques, such as burning, frying, steaming and smoking, especially "steaming" dishes. The most exquisite thing is simmering, which is original. Moreover, the knife method is exquisite, the shape is delicious, and the dishes are diverse and endless.

The special ingredients of Hunan cuisine are douchi, tea oil, spicy oil, spicy sauce, pepper, fennel and cinnamon, which add many colors 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. Peppers in Hunan are also very spicy.

Anhui cuisine, also called Anhui cuisine, is one of the eight major cuisines in China.

Anhui flavor is mainly composed of three major cuisines: southern Anhui, riverside and Huaihe, among which southern Anhui cuisine is the representative. Southern Anhui cuisine originated in Gu Wei, Shexian County at the foot of Huangshan Mountain, a world-famous tourist attraction. Jiang cuisine refers to the local cuisines in Hefei, Wuhu and Anqing. The dishes along the Huaihe River are composed of local flavors such as Bengbu, Suxian and Fuyang. The three major Anhui cuisines have their own merits and are rich and colorful. But to sum up, it mainly has four basic characteristics:

First, use local materials to win with fresh ones. Huidi is rich in delicacies, game, seafood and poultry. The local materials make the local characteristics of the dishes stand out and ensure the freshness. The second is to make good use of fire, and fire control work is unique. According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, high-fire, medium-fire and low-fire cooking were used respectively. Third, it is good at stewing, and the shade is suitable. Besides the skills of frying, frying, frying, stewing, boiling, roasting and stewing, it is especially famous for roasting, stewing, smoking and steaming vegetables. The fourth is to pay attention to nature and strengthen the body with food. Huizhou cuisine inherits the tradition of homology of medicine and food in the motherland and pays attention to food supplement, which is a major feature of Huizhou cuisine.