Shandong cuisine: It consists of some local flavors of Jinan, Qingdao and Jiaodong. Strong flavor, strong onion and garlic flavor, especially suitable for cooking seafood, soup and various animal offal.
Representative dishes: Fried Daha, Braised Conch and Crispy Carp.
Sichuan cuisine is also a kind of cuisine with a long history, and its birthplace is ancient Bashu.
According to the records of Huayang National Records, Pakistan "locally grows five grains and has six livestock", and produces fish salt and tea honey; Shu land is "the forest is full of fish, the garden is full of fruits and vegetables, and four generations are familiar with each other." At that time, the condiments in Bashu area included brine, rock salt, Sichuan pepper and "Yangpu ginger". Among the cultural relics of the Warring States period unearthed in the cemetery, various bronzes and pottery utensils have appeared, which shows the germination of Sichuan cuisine. The formation of Sichuan cuisine was roughly between the unification of Qin Shihuang and the division of the Three Kingdoms.
Sichuan cuisine: There are two schools in Chengdu and Chongqing. It is famous for its rich, extensive, strong and strong taste.
Representative dishes: kung pao chicken, Yipin Bear's paw, shredded pork with fish flavor, and dried fish wings.
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 both here. Make wild chicken soup for Emperor Yao, named Guo, today's Xuzhou, hence the name Peng Keng, also known as Peng Zu. In the Xia and Yu dynasties, "Huaiyi" and Huai were tributes until the Ming and Qing Dynasties. "People with beautiful dishes have regional beauty", and the beautiful vegetable leek flower in Taihu Lake in Shang Tang era has become an elegant temple. In the Spring and Autumn Period, Yiya of Qi taught in Xuzhou, and his creation of "Fish Belly Mutton" spread through the ages, which is the origin of the word "fresh". ......
Jiangsu Cuisine: Developed from the local cuisines of Yangzhou, Suzhou and Nanjing. Cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing the soup and keep the original juice.
Representative dishes: dried shredded chicken soup, stewed crab powder, lion's head, crystal vegetable feet and fish wrapped in duck.
Zhejiang cuisine, represented by Hangzhou, Ningbo and Shaoxing, 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 arriving in Lin 'an, Bianjing famous dish "Sweet and Sour Yellow River Carp" was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material.
Zhejiang cuisine: It consists of local cuisines such as Hangzhou, Ningbo and Shaoxing, the most famous of which is hangzhou dishes. Fresh and tender, soft and smooth, mellow and glutinous, refreshing and not greasy.
Representative dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken.
Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine.
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, exquisite skills, good at changing, delicate flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Try to be light in summer and autumn, rich in winter and spring, good at stir-frying, and need to master the heat and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.
Cantonese cuisine: There are three schools of Guangzhou, Chaozhou and Dongjiang, with Guangzhou cuisine as the representative. The cooking method emphasizes frying, frying, stewing and stewing, and the taste is characterized by refreshing, light and crisp.
Representative dishes: Dragon, Tiger, Phoenix, Three Snakes, Roasted Suckling Pig, Chicken in Salt Bureau (left after the fire), Winter Melon Cup, and Old Meat.
Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River valley, 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. It is well-made, widely used and varied. It is characterized by rich oil, strong color and strong practicability. Pay attention to crispy, sour and tender taste. Xiangxi cuisine is famous for its fragrance, sour and spicy taste, and has a strong Shan Ye flavor. Hunan cuisine has a long history. As early as the Han Dynasty, it has formed a kind of delicious food, and its cooking skills have reached a fairly high level.
Hunan cuisine: It is developed from the dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Pay attention to spicy, spicy, sour, spicy, burnt and fragrant, especially sour and spicy.
The main representative dishes are: steamed bacon, Dong 'an chicken, braised pork with red pepper, braised mushrooms with cold sauce, sunflower shrimp cake, rock sugar Xiang Lian, squid with hot and sour pen, etc.
Cooking method of sunflower shrimp cake;
Ingredients: 200 grams of shrimp, 20 slices of bread, 2 eggs, 5 grams of melon seeds, fat pork, water chestnut, starch, etc.
Practice: Chop shrimp, fat and water chestnut into powder, dip in starch and seasoning and mix well. Cut the bread into round pieces, spread the shrimp stuffing, and stick the sunflower petal-shaped eggs around the stuffing. Beat egg white into snowflake paste, cover with shrimp cake, insert melon seeds, put them in 50% hot oil, fry them with warm fire until the bread is golden yellow, and take them out to eat.
Fujian cuisine has always been famous for its fine selection of materials, rigorous knife work, exquisite cooking, seasoning with soup and winning by taste.
Its cooking skills have four distinct characteristics. First of all, it uses careful slicing, cutting and cutting to make raw materials with different textures taste thoroughly. Therefore, the Fujian vegetable knife maker has the reputation of "cutting flowers like plums, shredding like hair, and cutting knives as thin as paper". For example, in the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces, then cut into extremely fine shreds, then cooked with shredded radish with the same thickness, cooled and eaten with seasoning.
Fujian cuisine: developed from Fuzhou, Quanzhou, Xiamen and other places, represented by Fuzhou cuisine. With seafood as the main raw material, it pays attention to sweet, sour, salty and fragrant, and its color is delicious and tender.
Representative dishes: snowflake chicken, Jin Shoufu, yellow chicken, orange juice Cargill fish and Taiji shrimp.
Anhui Anhui cuisine is the main representative of Anhui cuisine, which originated in Shexian county at the foot of Huangshan Mountain, namely ancient Huizhou. Later, Tunxi Town near Xin 'an River became a distribution center for famous teas such as "Qi Hong" and "Tunlu" and local products such as Huimo and She Yan, and the catering industry was developed. The focus of Anhui cuisine gradually shifted to Tunxi, where it was further developed. On one occasion, Song Gaozong asked Wang Zao that Wang Zao was a bachelor, and Wang Zao quoted Mei's poem to answer "Oxtail Beaver in Snow, Horseshoe Turtle in Sand". Cowtail civet is civet, also known as white-fronted civet. Anhui cuisine is good at boiling, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.
Anhui cuisine: It consists of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative. With ham as seasoning, the rock sugar is fresh and tender, good at stewing and paying attention to fireworks.
Representative dishes: Gourd Duck and Fuliji Roast Chicken.
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.