Category: Food/Cooking

Problem Description:

With everyone’s understanding! Give me a better answer! Thanks!

Analysis:

Why there are no Beijing cuisines among the eight major cuisines

Chinese cuisine is known to have four major flavors and eight major cuisines. The four major flavors are: Shandong, Sichuan, Guangdong and Huaiyang. The eight major cuisines generally refer to: Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Cantonese cuisine and Fujian cuisine. There is no Beijing cuisine among them. The main reason is that the varieties of Beijing cuisine are complex and diverse, embracing flavors from all directions, and there are many famous dishes that are difficult to classify.

Flavors from all over the country have been gathered, integrated and developed in Beijing over the years to form unique Beijing cuisine. In the past, Beijing had royal families, princes, dignitaries, wealthy businessmen, and literati. Due to the needs of social interactions, etiquette, festivals, and daily catering, various restaurants came into being. Chefs were employed in palaces, government offices, and mansions. Palace cuisine refers to the dishes served in the imperial dining room of the Qing Dynasty palace, and also absorbed many dishes from the Ming Dynasty palace cuisine. Peking duck is one of the royal dishes with unique flavor and is famous all over the world. In fact, roast duck was originally a folk delicacy. As early as 1,500 years ago, the name "roast duck" was included in the book "Shi Zhen Lu"; in the "Yin Shan Zheng Yao" written by an imperial chef more than 600 years ago, there was also the name "roasted duck". The description of "roasted duck", in the Jiangsu and Anhui areas in the south, small restaurants will also use iron spits to roast duck on brick stoves, which is called "barbecued duck" or "roast duck". When Emperor Chengzu of the Ming Dynasty moved the capital to Beijing, he introduced Jinling (now Nanjing) roast duck to Beijing.

Shabu-boiled mutton is a favorite dish of nomadic people. Foreigners call it "Mongolian hot pot" and it is a kind of royal meal. In fact, hot pot is widely used in northern areas, but Beijing's mutton-shabu is more sophisticated. The development of medicated diet also takes Beijing as the most important base, and there are many restaurants specializing in medicated diet. There are hundreds of dishes, so you can choose what you want according to your body's needs. Many of the palace dishes are medicinal and have therapeutic effects.

Official cuisine is one of the specialties of Beijing cuisine. In the past, there were many government offices in Beijing, and each government focused on gourmet food, each with its own merits. Pan fish, Kung Pao diced pork, Li Hongzhang chowder, Zuan shark fin, Zuo Gong chicken, Song Sao fish soup, Beijing white meat, etc. that are still popular today all came from the government government. Beijing Tan's cuisine is quite representative. It came from the family of Tan Zongjun, a Hanlin scholar in the late Qing Dynasty. It was later introduced to restaurants by his chef and was called "Tan's cuisine". In recent years, Red Mansion cuisine has appeared, which is also official cuisine. Beijing cuisine combines flavors from all over the world, so the cooking techniques are extremely rich, such as grilling, stir-frying, deep-frying, grilling, steaming, braising, simmering, stewing, pickling and smoking, stewing and soaking, baking and carving, etc. .