Anhui cuisine, also known as "Huibang" and "Anhui flavor", is one of the eight famous dishes in China.
The raw materials of Anhui cuisine are inexhaustible because of its rich resources and excellent texture. Anhui is located in the hinterland of East China, with mild climate, moderate rainfall, distinct seasons and rich products. Tea, bamboo shoots, mushrooms, fungus, chestnuts, yams, pheasants, stone fish, tremella, soft-shelled turtles, eagle turtles and civets are abundant in mountainous areas in southern Anhui and Dabie Mountains. The famous "Qi Hong" and "Tunlu" are world-famous Anhui specialties. The Yangtze River, Huaihe River and Chaohu Lake are important freshwater fish producing areas in China, which provide abundant aquatic resources such as fish, shrimp, crab, turtle, water chestnut, lotus root, lotus root and mussel for Anhui cuisine. Among them, Yangtze river shad, Huaihe river fat king fish, Chaohu whitebait, hairy crabs and so on. They are all prestigious table treasures; The vast Huaibei Plain, fertile Jianghuai and Jiangnan polder areas are rich in all kinds of grain and oil, fruits and vegetables, livestock and eggs, such as Dangshan crisp pear, Xiaoxian grape, Yang Guo dried moss, Dahe Toona sinensis bud, Xuancheng candied dates, Anqing soybean sauce and so on. This provides a good material foundation for the formation and development of Anhui cuisine.
There are more than 1000 traditional varieties of Anhui cuisine, and their flavors include the characteristics of the three local dishes in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui, represented by Anhui cuisine, is the mainstream and origin of Anhui cuisine. Its main feature is that it likes to use ham as seasoning and rock sugar to refresh itself. It is good at maintaining the original flavor of raw materials, and its taste is mainly salty, fresh and fragrant, but it is not sweet with sugar. The flavor along the Yangtze River is very popular in Wuhu, Anqing and Chaohu. It is good at cooking seafood and poultry, paying attention to knife cutting, shape and color, seasoning with sugar, cooking, stewing, steaming and smoking. Its dishes are refreshing, crisp and mellow. The dishes along the Huaihe River are represented by the local dishes in Bengbu, Suxian and Fuyang in the Yellow River Basin. They are good at cooking techniques such as roasting, frying and frying, and like to use wanluo and pepper to flavor and match colors. Their flavor features are salty, fresh, crisp, slightly spicy and refreshing, and they are rarely flavored with sugar.
Its overall style is: simple and elegant, original flavor, crisp and delicate fragrance, appropriate shade, with strict material selection, unique technology, emphasis on food supplement, attention to original flavor, diverse dishes, and the common characteristics of Xian Yi in the north and south.
The cooking techniques of Anhui cuisine, including knife-cutting, hot stewing and operation techniques, have always been a fine tradition, and its uniqueness is mainly reflected in Kung Fu dishes that are good at cooking, stewing, smoking and steaming. Using different fire control techniques in different dishes is an important symbol of the accomplishments of Anhui cuisine chefs, and it is also the basic means to form a unique style of crisp, tender, fragrant and fresh Anhui cuisine. There are about 50 cooking techniques commonly used in Anhui cuisine in 20 categories.
After nearly a thousand years of development, Anhui cuisine has not only a large number of famous and delicious dishes, but also a number of famous restaurants. Such as Huangshan Anhui Cuisine Hall, Huaishang Restaurant, Hefei Hotel, Xiaoyao Restaurant, Luzhou Roast Duck Restaurant and Overseas Chinese Hotel in Hefei; Jinshan Hotel and Huaihe Restaurant in Bengbu; Tongqinglou, Geng Fuxing, Ma Yixing (Hui) Restaurant, Jinghu Restaurant and Fugui Restaurant in Wuhu; Anqing's Beijing-Tianjin Restaurant, Xinxing Restaurant and Jiangwanchun Cake Noodle Restaurant; Shanghai restaurant in Huaibei; Le Tong restaurant in Tongling; Huangshan Tunxi Anhui Cuisine Hall; Phoenix Restaurant in Fuyang and Wanbei Restaurant in Bozhou; Quanjiao Wang Ping Building, etc.
Characteristics of Zhejiang cuisine
1. Material selection should be "refined, special, fresh and tender"
First of all, choose fine materials and take fine parts of materials to make dishes elegant and superior.
Second, use special products and dishes with obvious local characteristics.
Third, pay attention to freshness, and the dishes taste pure.
Fourth, pursue the freshness and crispness of dishes.
2. Cooking methods are good at cooking southern dishes in the north, and the taste is characterized by freshness and crispness.
Hangzhou dishes is fine and diverse, mainly fried, fried, stewed and fried; Ningbo cuisine is fresh and salty, and is good at steaming, roasting and stewing. It pays attention to freshness, softness and smoothness, and pays attention to maintaining the original flavor. Shaoxing cuisine is good at cooking seafood, with crisp and waxy taste, delicious soup and local flavor. In addition, in seasoning, Zhejiang cuisine makes good use of cooking wine, onion, ginger, sugar, vinegar and so on.
3, the form is exquisite and delicate, exquisite and elegant. Many dishes are full of beautiful legends, and strong cultural color is a major feature of Zhejiang cuisine.
The representative dishes of Zhejiang cuisine are West Lake Vinegar Fish, Dry Fried Bell, Snow Cabbage Yellow Croaker, Dongpo Meat, Clear Soup Yueji, Yuanjiang Perch Soup, Peppered Chicken, Raw Fried Fish Scales, Longjing Shrimp and Feng.
Shandong cuisine
History: Shandong cuisine originated in Qi and Lu (now Shandong Province) during the Spring and Autumn Period and the Warring States Period, and was formed in the Qin and Han Dynasties. After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine" and one of the eight major cuisines in China. Shandong cuisine is the most extensive local cuisine in China, covering Beijing, Tianjin, Tangshan and three northeastern provinces.
Factions: coastal Jiaodong cuisine (mainly seafood), inland jinan cuisine and its own Confucian cuisine.
Features: Shandong cuisine pays attention to pure seasoning, which is more delicious than fresh, and has the characteristics of fresh, tender, fragrant and crisp. Pay great attention to the preparation of clear soup and milk soup. Clear soup is fresh, and milk soup is white.
Unique skills: There are more than 30 cooking techniques commonly used in Shandong cuisine, especially frying and roasting, which are unique and professional. The barbecue technology is original in Shandong cuisine. The raw materials are pickled and sticky, fried on both sides, and simmered to make juice. The baked finished product is neat in shape, thick in taste and rotten in juice.
Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. 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 they are 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 famous at home and abroad.
Fruit production ranks first in the country, and apples alone account for more than 40% of the country's total output. The output of pigs, sheep, poultry and eggs is also very considerable. The output of aquatic products is also the third in China. Among them, the precious seafood includes shark's fin, sea cucumber, prawn, Cargill, flounder, abalone, swan's egg, Xi Shi, scallop, red snail and laver. The brewing industry has a long history, with many varieties and excellent quality, such as Luokou vinegar, Jinan soy sauce and Jimo old wine. , are well-known products. Such rich products provide inexhaustible raw material resources for the development of Shandong cuisine.
Shandong cuisine has a long history. There is a record of "Qingzhou tribute salt" in Shangshu Gong Yu, which shows that at least in the Xia Dynasty, Shandong had been seasoned with salt; As far back as the Book of Songs in the Zhou Dynasty, there was already a record that snakehead and carp ate the Yellow River. Today, sweet and sour yellow river carp is still the best in Shandong cuisine, which shows that it has a long history. The embryonic form of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. Qilu and China have unique natural conditions, especially Qi, which is surrounded by mountains and seas. With the advantages of fish, salt and iron, Qi Huangong became the first country to take advantage of this advantage.
Legend has it that Boya, who dedicated his son to the King of Qi by steaming, was actually a cooking master who was good at seasoning at that time. The clear soup in Shandong cuisine is bright and tender in color, while the milk soup is white and mellow in color and unique in flavor, which may be the inheritance of the ancient tradition of being good at making soup; Jiaodong cuisine, which is good at seafood, has inherited the customs of coastal ancestors to eat fish. Confucius, who is "never tired of eating essence, never tired of eating", also has a series of thoughts of "not eating", such as "fish is hungry and meat is defeated, color is evil, food is bad, food is lost, food is not eaten from time to time, food is not cut correctly, and its sauce is inedible ...". It shows that Shandong cuisine at that time has paid great attention to science and hygiene, and also pursued the artistry of knife work and seasoning, which has reached the point of more and more attention.
During the Qin and Han dynasties, Shandong's economy was unprecedentedly prosperous. Landlords and rich people travel freely, live in pavilions in Qiongtai, and live a luxurious life of "singing and dancing". According to the "Portrait of Zhucheng Front Balcony Kitchen", we can see that there are all kinds of livestock, poultry and game hanging on it, and there are water fetching, cooking stoves, chopping wood, slaughtering sheep, pigs, chickens, dogs, fish, meat, washing, stirring, baking cakes and skewers below. The complexity of the scene depicted in this painting and the fine division of labor are no less than the whole process of cooking operation, and can indeed be compared with modern cooking processing. The northern Wei Dynasty's Book of Qi Yao Min comprehensively summarized the cooking techniques in the Yellow River valley, which was dominated by Shandong. Not only the cooking methods of frying, roasting, frying, boiling, roasting, steaming, pickling, waxing and stewing are introduced in detail, but also the cooking methods of famous dishes such as "roast duck" and "roast suckling pig" are introduced in detail. This book has a profound influence on the formation and development of Shandong cuisine. After the improvement and tempering of Sui, Tang, Song and Jin Dynasties, Shandong cuisine gradually became the representative of northern cuisine, and even the "northern cuisine shop" in Shandong in the Song Dynasty flourished for a long time.
During this long time, Wu Bao, Ho Choi, Duan Wenchang, Duan Shicheng and Gong Du were all famous chefs or gourmets, who made important contributions to the development of Shandong cuisine. In the Yuan, Ming and Qing Dynasties, Shandong cuisine had a new development. At this time, Shandong cuisine entered the court in large quantities and became a treasure in the imperial cuisine, which was widely circulated throughout the north. Li Hong, Emperor Gaozong of the Qing Dynasty, visited Confucius eight times. When he visited Confucius for the fifth time in 177 1, he married his daughter to Kong Xianpei, the 72nd generation grandson of Confucius, and gave Confucius a set of "Man-Han banquet, antique pictographic fire and water tableware with silver dots, copper and tin". This further promoted the wonderful "Confucian cuisine" in Shandong cuisine to develop in a high, refined and sharp direction.
After a period of development and evolution, Shandong cuisine has gradually formed two schools, including Qingdao, Jiaodong School represented by Fushan Gang and Jinan School including Dezhou and Taian. Moreover, there are elegant and luxurious Confucian dishes called "Chun Xue", as well as various local dishes and snacks dotted around. Jiaodong cuisine is good at frying, frying, roasting, frying and steaming; The taste is fresh and light; Most of the ingredients are prawns, conch, abalone, oyster yellow, kelp and other seafood. One of the famous dishes is "abalone with original shell", and the main raw material is Zhenhai abalone in Changshan Islands. It is cooked by the traditional process of Shandong cuisine, and it tastes delicious, tender and delicious. Other famous dishes include shark's fin with crab roe, dried scallop with hibiscus, roasted sea cucumber, roasted prawns, fried oysters and steamed Cargill fish.
Jinan school is famous for soup, supplemented by frying, frying, burning and frying. The dishes are clear, fresh, crisp and tender. Among them, there are clear soup jambalaya and milk soup ordinary dishes, which are fresh and elegant and unique. Sweet and sour yellow river carp with tender outside coke, crispy pot tofu and rare vegetarian dishes all show the skills of Jinan School. During the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan cleaned the pig's large intestine, cooked it with spices until it was soft and crisp, cut it into pieces, and added soy sauce, sugar and spices to make a delicious braised large intestine, which was famous throughout the city. Later, the production was improved. After the washed large intestine is boiled in boiling water, it is fried in an oil pan, and then spices and spices are added for cooking. This dish tastes better. Literati call it "Jiuzhuan Large Intestine", and because of its exquisite production, it is the Taoist "Jiuzhuan Lian Jin Dan".
"Eight immortals crossing the sea to make arhats" was the first course of Confucius' birthday banquet, and shark's fin, sea cucumber, abalone, fish bones, fish belly, shrimp, asparagus and ham were selected as the "Eight Immortals". Chop the chicken breast into mud and make it into arhat money at the bottom of the bowl, which is called "arhat money" Put it in a round porcelain jar, arranged in eight directions, put Luohan chicken in the middle, sprinkle with ham slices, ginger slices and blanched Chinese cabbage leaves, and then pour in the cooked chicken soup. In the past, when this dish was served on the table, it would be sung in an opera. While enjoying delicious food, going to the opera is very lively and luxurious.