A brief introduction to the eight Chinese cuisines

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China is a big country in catering culture. For a long time, due to the influence of geographical environment, climatic products, cultural traditions and ethnic customs, a famous school of local flavor in a certain area has formed a certain kinship, similar dishes and flavors, which is well-known and loved by some people. Among them, Shandong cuisine, Sichuan cuisine, Jiangsu cuisine and Guangdong cuisine are known as the "eight major cuisines", and together with Beijing cuisine and Hubei cuisine, they are the "ten major cuisines". This online publication focuses on the development and evolution of "Eight Chinese Cuisine" as a food culture, as well as its characteristics, superb techniques and famous representative dishes.

Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to the cultural history, geographical environment, economic conditions and customs of 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.

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, 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. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Pakistan and Shu. According to the records of Huayang National Records, Pakistan "grows five grains locally, and has six animals", and 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.

Hunan cuisine, that is, Hunan cuisine, is developed from local cuisines such as Xiangjiang River Basin, Dongting Lake area and mountainous areas in western Hunan. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and 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.

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 have four distinct characteristics. First, it uses meticulous slicing, cutting and cutting 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.

the southern cuisine, represented by Hangzhou, Ningbo and Shaoxing, became famous earlier. Zhejiang cuisine has a long history. People in the capital opened restaurants in the south, using northern cooking methods to make the rich raw materials in the south delicious, and "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.

Jiangsu cuisine is the local flavor of Jiangsu. 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. In the Xia and Yu dynasties, "Huai Yi Gong Yu" and Huai Bai Yu were all 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 hidden" has been passed down through the ages, which is the origin of the word "fresh" ...

Huizhou cuisine in southern Anhui is the main representative of Huizhou cuisine, which originated in Shexian County at the foot of Huangshan Mountain, that is, Huizhou in ancient times. Later, Tunxi Town on Xin 'an River became the distribution center of famous teas such as "Qihong" and "Tunlu" and local products such as Huimo and Sheyan, and the catering industry was developed. The focus of Huizhou cuisine gradually shifted to Tunxi, where it was further developed. Song Gaozong once asked Wang Zao, who was a bachelor, and Wang Zao cited Mei Shengyu's poems to answer "Oxtail Beaver in Snow, Horseshoe Turtle in Sand". Cowtail civet is civet, also known as white forehead. Huizhou cuisine is good at cooking, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.

China cuisine is known as four flavors and eight cuisines. The four 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, Guangdong cuisine and Fujian cuisine. There is no Beijing food among them. The main reason lies in the complexity and diversity of Beijing cuisine, its inclusive flavor and numerous famous dishes, which are difficult to classify. In the past, in Beijing's catering industry, Shandong Pavilion was the largest. At that time, there were so-called top ten halls, namely, Qingfengtang and Juxiantang. Eight big houses refer to the house names of Tongheju and Casserole House; Eight buildings refer to the building names of Dongxing Building, Zhimei Building and Taifeng Building; There are also eight Da Chun, which refers to the spring names such as Qinglinchun. Most of these restaurants are Shandong-style.

China cuisine is known as four flavors and eight cuisines. The four 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, Guangdong cuisine and Fujian cuisine. There is no Beijing food among them. The main reason lies in the complexity and diversity of Beijing cuisine, its inclusive flavor and numerous famous dishes, which are difficult to classify. In the past, in Beijing's catering industry, Shandong Pavilion was the largest. At that time, there were so-called top ten halls, namely, Qingfengtang and Juxiantang. Eight big houses refer to the house names of Tongheju and Casserole House; Eight buildings refer to the building names of Dongxing Building, Zhimei Building and Taifeng Building; There are also Eight Da Chun, which refers to the spring names such as Qinglinchun. Most of these restaurants are Shandong-style.

Relying on Hubei's unique freshwater fishery resources, Hubei cuisine has become a "dark horse" in the catering industry in China with its growing reputation and increasing market share. The 5th National Cooking Technology Competition and Wuhan Food Culture Festival held a press conference. According to reports, the market share of "Hubei cuisine" in the catering industry in Hubei only accounts for 6%. At that time, many Hubei people did not like to eat "Hubei cuisine". Since then, Hubei has begun to implement the plan to revitalize Hubei cuisine: first, evaluate 1 Hubei cuisine masters, improve the popularity of famous chefs, and encourage them to run their own hotels, or be technical consultants of famous hotels, or take apprentices to spread their skills; The second is to select 1 famous flavor shops in the province to attract foreign customers; The third is to select 1 famous "Hubei cuisine" and standardize its technological operation process.

"Food is the most important thing for the people", and the prosperity of a society is based on adequate food and clothing. China's food culture is profound and exquisite, and it is an important part of national traditional culture.

staple food is the core of the diet system. The staple food in our country is mainly rice and wheat. In addition, millet, corn, buckwheat, potatoes, sweet potatoes and various beans also occupy a place. In addition to rice, various kinds of pasta such as steamed bread, noodles, fried dough sticks, and colorful porridge, cakes and varied snacks make people's dining tables colorful.

China, the main local cuisine, has a long history and a vast territory. Due to the differences in climate, products and customs, the eating habits and tastes of different places are very different. The culinary arts with a long history have been created by people of all ages, forming a rich and colorful local cuisine. Among them, there are eight famous cuisines in Shandong, Sichuan, Jiangsu, Zhejiang, Guangdong, Hunan, Fujian and Anhui.

Shandong cuisine is divided into Jinan and Jiaodong schools, which are good at being rich and clear, mellow and not greasy.

Sichuan cuisine, known as "one dish, one style, one hundred dishes and one hundred flavors", is famous for its spicy, spicy and strong flavor, and it is divided into two branches: Ducheng and Chongqing.

Jiangsu cuisine pays attention to the original soup, which is light and palatable, and moderately sweet and salty. Yangzhou, Suzhou and Nanjing are divided into three major factions.

Zhejiang cuisine is fresh, crisp, soft and smooth, crispy, tender and waxy, refreshing and not greasy. Including Hangzhou, Ningbo and Shaoxing.

Guangdong cuisine, including Guangzhou, Chaozhou and Dongjiang, is famous for its seafood. Paying attention to all kinds of techniques, aiming at being light and crisp, fresh and smooth, is known as "eating in Guangzhou".

Hunan cuisine consists of three local cuisines: Xiangjiang, Dongting Lake and Xiangxi Mountain. The taste is heavy and sour, and it is mostly seasoned with pepper and onion and garlic.

Fujian cuisine is represented by Minhou, Fuzhou, Xiamen and Quanzhou. Seafood is the main raw material. Delicate production, beautiful color tone and fresh oil taste. He is good at frying, rolling, frying and simmering, and pays attention to sweetness, sour, salty and fragrant, especially the "bad" taste.

anhui cuisine heavy oil, heavy color and heavy fire work. Famous for being good at cooking delicacies.

In addition to the eight major cuisines, Beijing cuisine, Shanghai cuisine, Hubei cuisine, Liaoning cuisine and Henan cuisine are also famous for a long time. Muslim dishes and vegetarian dishes are more unique and attractive.

Shanghai cuisine of China cuisine

First, the history of Shanghai cuisine.

Shanghai cuisine is one of the main cuisines in China. Shanghai cuisine is based on local local cuisines, and there are Beijing, Shandong, Yangsu, Wuxi, Sichuan, Guangdong, Fujian, Hangzhou, Ningbo, Henan, Anhui, Hunan and other special flavors, as well as vegetarian dishes, Muslim dishes and western food. According to the characteristics of Shanghai's commercial ports, it is suitable for the five parties.

second, characteristics.

The cooking techniques are skilful in frying, stir-frying, braising and steaming, and the taste pays attention to the true flavor, and it is light and multi-layered, with distinctive salty quality and novel and exquisite style.

third, the representative dishes.

A famous Shanghai dish, hairy crabs are a specialty of Huze in the middle and lower reaches of the Yangtze River, which is the top grade of crabs. Steamed hairy crabs mainly highlight the original flavor of crabs, with orange color and delicious crab meat, which is rich in nutrition and is known as "crab meat is tasteless on the table".

Fresh shrimps are shelled, covered with sauce and cooked by frying. The finished dish is elegant in color, smooth and crisp in meat, fresh and fragrant in taste, and there is no oil or juice in the dish after eating, which is a must.

Silver carp is used as raw material, with tender meat, large water absorption and strong elasticity. It is made with ham, bamboo shoots, mushrooms and pea seedlings and clear soup. This dish is famous for its clear soup, fresh taste, smoothness and whiteness.

Using live mandarin fish as the main material, it is made by litchi flower knife technology, frying and pouring juice. The dish is yellow and red in color, crisp and Marie Laure Gigon outside, sweet and sour, and it looks like a squirrel when it is put on a plate, and squeaks like a squirrel when it is poured with juice, hence the name.

China's seasonal snacks are made in Jiangnan and Jiangbei, and there are many kinds, among which the spring rolls in Suzhou and Hangzhou are the most famous. This dish is fried with fresh seasonal vegetables wrapped in a dough bag. There was a custom of eating spring rolls in beginning of spring in ancient Central Plains. It has been passed down to this day because of its simple preparation method and unique taste.

flavor staple food. Rice is the main material, steamed, mixed with ham, eggs, shrimps and various seasonal vegetables, and fried. This dish has various ingredients, rich nutrition and convenient eating. It can change ingredients according to the season and stir-fry different flavors.

Overview of Liaocai

Liaocai is very distinctive and distinctive. Not only do people in Northeast China love it, but it has also gained a firm foothold in some northern provinces and even metropolises in South China, and has been recognized by local people.

Liao cuisine is good at preparing game, paying attention to cooking, mellow and fragrant, simple and affordable.

The selection of Liao cuisine is very extensive and meticulous, and it pays great attention to the use of local specialty raw materials. Among many Liao cuisine recipes, there are many dishes made from local delicacies and game, and there are many unique dishes in making game dishes, which has accumulated rich experience.

Liao cuisine pays great attention to cooking, and is good at using cooking methods such as roasting, stewing, grilling, leaning, stir-frying, wire drawing and sauce. The cooking of some dishes is tender but not raw, thorough but not old, rotten but not firewood, or crisp outside and tender inside, crisp outside and rotten inside, etc., and the application of heat is perfect.

mellow and fragrant is the main feature of the flavor of Liao cuisine, and it is also the core of the characteristics of Liao cuisine. Among many Liao dishes, dishes with rich and fresh salty taste, spicy taste, five flavors, sweet and salty taste, sweet and sour taste, tomato juice taste, hot and sour taste and sweet flavor account for a considerable proportion. It accounts for a larger proportion in the variety and number of products sold in the catering market. People often eat Liaocai just to eat its mellow fragrance.

In the catering market, Liao cuisine is generally a kind of local cuisine with low price, good quality and large quantity. Especially in some small and medium-sized hotels. Stews are also full of a big plate. Moreover, the traditional varieties of Liao cuisine are rarely decorated and carved, giving people a simple aesthetic feeling.

In the long-term development process, Liaocai has developed into a series of famous dishes with special flavor, and these varieties also reflect the characteristics of Liaocai. Such as "mixed face-lifting", "sauerkraut powder", "potato chips with pepper", "stewed beans with pork", "stewed mushrooms with chicken", "stewed eggplant with catfish" and, of course, "stewed pork" are deeply loved by diners inside and outside the customs and have a long history.