■Background information: China’s eight major cuisines 1. Beijing cuisine: Beijing is the political center of northern my country. The tastes and dietary needs of past rulers will inevitably have a decisive impact on Beijing’s cuisine. Therefore, cooking techniques include roasting, roasting, and boiling. host.

Beijing is also a place where scholar-bureaucrats from all over the world gather, and with it comes highly skilled chefs from all over the world, making Beijing’s cuisine absorb the strengths of each place.

During the Qianlong period of the Qing Dynasty, the Manchu and Han banquet dishes became increasingly popular. The main dishes were Manchu barbecue and shark's fin, bird's nest, sea cucumber, abalone, etc. from southern cuisine; Huaiyang, Jiangsu and Zhejiang soups were used as side dishes; traditional Manchu cakes and pastries were interspersed.

A masterpiece of Beijing cuisine.

Therefore, Beijing cuisine is just like Beijing's position in China. It is the place where thousands of people return to their roots, and they are eclectic.

In addition, Beijing cuisine does not pursue weirdness, but is good at processing ordinary food ingredients into delicious dishes, and the taste is easy for ordinary people to accept. It is the most representative cuisine in our country.

2. Shandong cuisine: Shandong cuisine has a long history. During the Spring and Autumn Period, the two countries of Qi and Lu were highly developed in culture. They were backed by mountains and faced the sea. They had the advantage of fish and salt, and their diet focused on seasoning.

Shandong cuisine is mainly composed of Jiaodong cuisine and Jinan cuisine.

Jiaodong is famous for its seafood cooking, while Jinan cuisine specializes in soup making and makes good use of cooking methods such as stir-frying, frying, deep-frying, and roasting.

In addition, there are Confucius dishes, which are a step forward on the basis of Lu cuisine and have aristocratic characteristics.

Shandong people like to eat onions, and they often use them as garnishes or as seasonings in cooking.

In short, Shandong cuisine attaches great importance to stir-frying, stir-frying, grilling, etc. in cooking. Stir-frying quickly and quickly will make the dishes crisp, tender, fresh and smooth.

3. Huaiyang Cuisine: Huaiyang refers to the areas along the canal such as Yangzhou, Zhenjiang, and Huai'an in northern Jiangsu. It has been a prosperous commercial city since ancient times. The luxurious consumption of wealthy businessmen will inevitably stimulate the prosperity of the catering industry and the development of cooking skills.

Major salt merchants all employ highly skilled chefs, and salt merchants often lend chefs to each other when entertaining guests, thereby improving the overall cooking level.

Yangzhou is located between the Yangtze River, Huaihe River, Lakes and the Sea. It is rich in fish, shrimp and seafood, providing abundant raw materials for the development of cooking.

Huaiyang cuisine is famous for stewing, stewing, steaming, stewing and braising. It is cooked slowly and pays attention to the original soup and juice.

Huaiyang cuisine also attaches great importance to color and is good at using sugar color, red yeast color, clear sauce color, raw material color and egg foam color.

In addition, the all-vegetarian banquets of Huaiyang cuisine are unmatched by other cuisines, and the snacks are also very exquisite.

4. Jiangsu and Zhejiang cuisine: "Jiang" refers to southern Jiangsu, namely Suzhou and Wuxi; "Zhe" refers to western Zhejiang, namely Hangzhou and Huzhou.

After the Five Dynasties, the economic and cultural center moved southward, where there were many literati, so the cooking skills and characteristics reflected the interests and pursuits of the scholar-bureaucrats.

Since the Song Dynasty, most of the books on cooking and diet were written by literati from Jiangsu and Zhejiang.

Jiangsu and Zhejiang cuisine pays great attention to vegetables as food raw materials, believing that they can best reflect the fresh taste.

In addition, they also pay great attention to cooking fish, shrimp, crab and shellfish from rivers, lakes and harbors.

The use of fragrant lees is another characteristic of Jiangsu and Zhejiang cuisine. The lees are originally the dregs of wine, which can remove odor and increase the aroma.

Jiangsu and Zhejiang cuisine does not deliberately pursue shape and color, but is natural.

5. Fujian Cuisine: Fujian was developed relatively late among the southeastern provinces. It has an exotic style and its food is very different from that of the Central Plains.

Because it is located along the coast and has a large shoal area, the Fujian people like to eat fish, shrimp, snails and clams.

The most distinctive feature of Fujian cuisine is soup dishes, which are rich in soup, such as the most famous "Buddha Jumps over the Wall", which is made by simmering seafood, chicken, duck and meat in a Shaoxing wine jar.

The raw materials and soup mix of soup dishes are very particular, and the cooking is full of changes, with the effect of "one soup changes" or even "ten changes".

In addition, Fujian cuisine also attaches great importance to knife skills (otherwise it will be difficult to remove the internal flavor of the seafood and the external flavor will be difficult to absorb), and make good use of red lees for seasoning and coloring.

Fujian cuisine can also be subdivided into three branches: Fuzhou, southern Fujian and western Fujian.

6. Guangdong Cuisine: Guangdong is located in the south of Lingnan, backed by mountains and facing the sea, and has been isolated from the Central Plains for a long time. It was inhabited by the Baiyue people in ancient times, and a large number of Central Plains residents immigrated during the Qin and Han Dynasties. Therefore, Guangdong cuisine retains many ancient Yue and Qin-Han traditions.

food customs.

For example, eating snakes is a custom among Yue people.

Therefore, whether it is flying in the sky, walking underground, or swimming in the water, it is all accessible to Cantonese people.

The cooking techniques of Cantonese cuisine have absorbed the preparation methods of Western dishes. The most distinctive ones are "salt baking", "wine baking", "pot roasting", "soft stir-fry", etc.

Cantonese cuisine can also be divided into three branches, one is Guangzhou, which is authentic Cantonese cuisine; the other is Chaozhou cuisine, which is close to Fujian cuisine; and the other is Dongjiang cuisine, represented by Huizhou cuisine.

7. Sichuan cuisine: When people mention Sichuan cuisine, they will think of "spicy", "fishy" and "strange". In fact, the formation of this flavor only took place in the past hundred years. It was also popular in the lower class at first because of the traditional flavor of chili peppers.

It only took two or three hundred years to enter China.

However, although this Sichuan cuisine has a short history, it soon influenced and even replaced high-end cuisine and became a popular dish.

Therefore, Sichuan cuisine has a certain civilian character and is very suitable for meals.

In ancient records, Sichuan flavor is still sweet and mildly seasoned. Today, some high-end Sichuan dishes still maintain this flavor.

Sichuan was known as the Land of Abundance in ancient times. It produces almost everything except seafood. The characteristics of its dishes are delicious, rich, strong and rich flavors. It has the reputation of having one dish with one style and one hundred dishes with one hundred flavors.

8. Hubei Cuisine: Hubei was the activity center of the ancient Chu State, and its cuisine has developed a unique flavor.

E cuisine specializes in cooking river fresh food, and almost all the famous aquatic products can have their own niche.

E cuisine attaches great importance to cooking with multiple ingredients, and many famous dishes are made with more than two kinds of raw materials.

The main cooking methods include steaming and simmering.