"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.
The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by the natural geography, climatic conditions, resources and specialties, eating habits and so on. Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like beautiful women in the south of the Yangtze River; Shandong and Anhui cuisine is like Gu Zhuo's simple northern healthy Han; Guangdong and Fujian cuisine are like romantic and elegant sons; Sichuan and Hunan cuisine are like celebrities with rich connotations and talents.
China 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.
Shandong cuisine, also known as Shandong cuisine. It has a long history and a wide influence. As an important part of China's food culture, it has become one of the four major cuisines in China. It is famous at home and abroad for its fresh, salty, crisp and tender taste, unique flavor and fine production. As the ancient saying goes, "In the domain of the East, the place of heaven and earth was born.". The land of fish and salt, the seashore is near the water, and its people eat fish and are addicted to salt. Everything is safe and delicious. " The land of Qilu is a beautiful area with rich products and developed economy, which provides good conditions for the development of cooking culture and the formation of Shandong cuisine. As early as the Spring and Autumn Period and the Warring States Period, Qi Huangong's favorite minister, Yi Ya, was once a famous chef known for his "kindness and five flavors"; In the Northern and Southern Dynasties, Jia Sixie, the satrap of Levin, made a systematic summary of cooking in the middle and lower reaches of the Yellow River in his book Qi Min Yao Shu, and recorded many famous dishes, reflecting the superb skills of Shandong cuisine development at that time. In the Tang Dynasty, Duan Wenchang, a native of Linzi, Shandong Province, and Mu Zong, then prime minister, were good at eating and drinking, and wrote 51 volumes of food classics, which became historical anecdotes. By the Song Dynasty, what the capital of Song Dynasty called "Northern Food", another name for Shandong cuisine, had taken shape. In the Ming and Qing Dynasties, it has formed its own cuisine, from Qilu to Gyeonggi, from inside Shanhaiguan to outside Shanhaiguan, and its influence has reached the Yellow River Basin and Northeast China, and it has a broad catering mass base.
Shandong was a state of Qilu in ancient times, located on the peninsula, surrounded by the sea on three sides, with hilly plains in the hinterland, suitable climate and distinct seasons. Seafood, aquatic animals, grain and oil animals, vegetables, fruits and insects are all available, which provides abundant material conditions for cooking. Kitchen cooking skills are comprehensive, skillful in materials, paying attention to seasoning, and wide in adaptability. Among them, "explosion, speculation, burning and collapse" are the most distinctive. As Yuan Mei said in the Qing Dynasty: "It is better to be extremely crisp when frying with oil cannon (explosion), which is also a northerner's law." Instantly completed, the nutrients are well protected, and the food is refreshing and not greasy; There are braise in soy sauce and white roast, and the famous "Jiuzhuan large intestine" is the representative of cooking; "Collapse" is a unique cooking method in Shandong Province. Its main ingredients should be pickled with seasoning in advance or sandwiched with stuffing, then stained with powder or hung, and both sides will collapse and fry until golden yellow. Add seasoning or clear soup, and simmer the soup with slow fire to soak it in the main ingredients to increase the flavor. Tofu and spinach, which are widely circulated in Shandong, are traditional famous dishes that have long been enjoyed by people.
Shandong cuisine is also good at making soup. Soup can be divided into "clear soup" and "milk soup". In Qi Min Yao Shu, there is a record of making clear soup, which was a flavoring before monosodium glutamate was produced. Commonly known as "chef's soup, singing opera cavity." After long-term practice, it has evolved into a soup with fat chicken, fat duck and fat elbow as the main ingredients. After boiling, slightly cooking and "clearing the whistle", the soup is crystal clear and delicious. Milk soup becomes milky white. Dozens of dishes made with "clear soup" and "milk soup" are mostly included in the delicacies of high-class banquets.
cooking seafood is unique. The cooking of seafood and small seafood is a must. In Shandong, ginseng, wing, swallow, shellfish, scale, medium, shrimp and crab can all be wonderful and delicious dishes cooked by local chefs. Only the flounder (commonly known as "Hemiptera" locally) growing in the coastal area of Jiaodong can be cooked into dozens of delicious dishes by using a variety of knife processing and different techniques, and its color, fragrance, taste and shape have their own characteristics, changing in every way in one fish. Little seafood-cooked "Fried Flowers in Oil", "Braised Conch" and "Fried Oyster Yellow", as well as seafood-made "Crab-yellow shark's fin", "Abalone with original shell" and "Dried scallop with hydrangea" are all unique seafood treasures.
good at seasoning with onion. In the cooking process of dishes, whether frying, stir-frying, roasting, stir-frying or cooking soup, shredded onion (or minced onion) is used to fry the pot, that is, steaming, grilling, frying and roasting the dishes, and the flavor is also enhanced by onion fragrance, such as "roast duck", "roast suckling pig", "pot-roasted elbow" and "fried fat cover".
With the evolution of history and the development of economy, culture and transportation, Shandong cuisine has gradually formed the local flavor of Jinan and Jiaodong, which represent the inland and coastal areas respectively.
Yantai cuisine belongs to Jiaodong flavor and is good at cooking seafood. Jiaodong cuisine originated in Fushan and has a history of more than 111 years. As the hometown of cooking, there have been many famous chefs in Fushan area. Through their efforts, Fushan cuisine has spread both inside and outside the province and contributed to the spread and development of Shandong cuisine. Yantai is a beautiful coastal city with beautiful mountains and clear waters, fruity fish and fat, and is known as the "Pearl of the Bohai Sea". "Lights everywhere, music everywhere" is a vivid portrayal of the prosperity of Yantai restaurants in history. Shandong's unique seafood dishes, represented by Yantai, are banquets made only of seafood, such as whole fish seats, shark's fin seats, sea cucumber seats, sea crab seats, and small fresh seats, which constitute a variety of seafood menus. Famous flavor restaurants include Penglai Spring, Huibin Building, Songzhulin and Swan Hotel, all of which are famous for their traditional Jiaodong flavor dishes.
Qingdao has not only beautiful seaside scenery for people to visit, but also delicious food for people to taste. Qingdao is also famous for its good cooking of seafood, which basically belongs to Fushan flavor, but there is no lack of local characteristics. The taste is light, fresh and tender, and the design and color are emphasized. With the opening to the outside world and the development of tourism, a large number of hotels and restaurants in Qingdao are competing to open; Some famous historical shops and old shops have also been reborn after decoration and transformation. The famous Chunhelou Hotel, known as Qingdao Hotel, the pearl of the island, is famous for its neat and elegant equipment, fine and delicious dishes and warm and thoughtful service. The Confucian cuisine in Qufu has a long history, exquisite materials, exquisite knives and strict and complicated cooking procedures. The taste is light and tender, soft and mellow, and original. It is a leader in Shandong cuisine by making excellent dishes and always maintaining traditional flavor. Confucian cuisine, which was once enclosed in the Confucian mansion, has also entered the market since the 1981s, and Jinan and Beijing have opened "Confucius dining halls".
Egg dishes in western Shandong and northern Shandong, vegetarian dishes with bean products as the main raw materials in Tai 'an, and meat and fish dishes with the heritage of Qi in central Shandong have their own characteristics.
Shandong cuisine is formed by the long-term historical evolution, which combines the cooking skills of Shandong and the characteristics of local flavors. Since the 1981s, the state and government have regarded the cooking art of Shandong cuisine as a precious national cultural heritage, and adopted the policy of inheriting and developing it. The new generation of chefs are thriving, and they are making new contributions to the continued development of Shandong cuisine.
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.
geographically speaking, Sichuan cuisine is a local dish in Sichuan, west of China. According to the administrative province, Sichuan cuisine is Sichuan cuisine. Just looking at it this way is mechanical. Sichuan cuisine has long been loved not only by Sichuanese, but also by people all over China and even many overseas countries. In this sense, Sichuan cuisine also belongs to China and the world.
the history of Sichuan cuisine
Generally speaking, Sichuan cuisine originated in ancient Ba and Shu countries, and it was formed in the context of Bashu culture. According to the serial number of China's historical evolution-dynasty, Sichuan cuisine had already presented its initial outline after the enlightenment period from the Spring and Autumn Period to the Qin Dynasty, and by the time of the Han and Jin Dynasties. Sichuan cuisine developed greatly in Sui, Tang and Five Dynasties. During the Song Dynasty, Sichuan cuisine had crossed the Bashu border and entered Tokyo in the Northern Song Dynasty and Lin 'an in the Southern Song Dynasty, which was known to outsiders in Sichuan. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with imported peppers, which further developed the seasoning tradition of "respecting taste" and "being spicy and fragrant" that had long been formed in Bashu. After the late Qing Dynasty, it gradually formed into a system with extremely strong local flavor, which was listed with Shandong cuisine in the Yellow River basin, Cantonese cuisine in Lingnan area and Huai Yang cuisine in the lower reaches of the Yangtze River.
the basic characteristics of Sichuan cuisine
up to now, Sichuan cuisine has three characteristics: extensive materials, diverse tastes and wide adaptability of dishes, among which it is famous for its variety of flavors and ingenious changes. "The taste is in Sichuan" is recognized by the world.
people who know how to cook know that delicious food is based on delicious food. Delicious needs seasoning skills to create.
Sichuan cuisine is known for its spicy flavor. Let's see how Sichuan cuisine uses its spicy flavor, and we can compare its advantages with those of other places. When pepper is used together with other spicy materials or separately, there are ten different spicy flavors, such as dry spicy (dried pepper), crisp spicy (spicy shell paste), oily spicy (pepper), aromatic spicy (onion, ginger and garlic), sweet spicy (with onion or onion) and sauce spicy (Pixian douban or Yuanhong douban). Of the 23 flavors commonly used in Sichuan, 13 are related to spicy taste, such as the home-cooked flavor with salty and slightly spicy taste, the fish flavor with salty, sweet, spicy and spicy taste, the strange flavor with very harmonious sweet, salty, sour, spicy and fresh taste, and the red oil flavor, spicy, sour and spicy flavor, burnt spicy flavor, dried tangerine peel flavor, pepper and sesame flavor, salt and pepper flavor, mustard flavor and garlic paste that show different levels of spicy taste.
cooking methods of Sichuan cuisine
Sichuan cuisine has more than 4,111 kinds of snacks. These dishes are composed of five categories: banquet dishes, light meals, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks. Today's popular Sichuan cuisine varieties are not only the inheritance of Sichuan cuisine varieties in past dynasties, but also the continuous development and innovation of cooking technicians.
Many varieties of Sichuan cuisine are made by various cooking methods. There are 31 kinds of commonly used cooking methods, some of which are common in the whole country and some are original in Sichuan. For example, Sichuan's original stir-frying, dry stir-frying, dry-firing and home-cooked firing are unique. The method of stir-frying, but oil, does not change the pot, temporarily to juice, anxious for short-frying, one pot into a dish, dishes from the pot to the plate, suddenly fragrant. Dry stir-frying method, using medium-hot oil, stir-fry the filamentous raw materials continuously to make them dehydrated, mature and dry. Dry burning method, slow burning with medium fire, makes the soup with strong taste penetrate into the raw materials, and naturally becomes juice with strong alcohol flavor. For home cooking, stir-fry the watercress with medium-hot oil, add the soup to boil to remove the residue, put in the material, and then slowly cook it with low fire until it is ripe and tasty. Mapo tofu, which is familiar to outsiders in Sichuan, is cooked by home cooking.
The specialty raw materials of Sichuan cuisine
Since Sichuan is called "the land of abundance", there are of course many and extensive cooking raw materials. Within the territory of 561,111 square kilometers, there are thousands of miles of fertile fields, rivers and rivers, and rich products. Cattle, sheep, pigs, dogs, chickens, ducks, geese and rabbits can be described as six animals, and bamboo shoots, leeks, celery, lotus roots, pineapples and clams are evergreen all the year round. There are many good freshwater fish, such as Jiangtuan, Rock Carp, Ya Yu and Changjiang Sturgeon, among which those produced in Sichuan are precious. Even some dry sundries, such as tremella from Tongjiang and Wanyuan, dictyophora from Yibin, Leshan, Fuling and Liangshan, auricularia from Qingchuan and Guangyuan, mushrooms from Yibin, Wanxian, Fuling and Dachuan, and konjac from most places in Sichuan, are outstanding. Even white fungus, white fungus, green vegetables, lateral ear roots and purslane, which grow in fields and deep mountain valleys, have become good materials for Sichuan cuisine. There are also Cordyceps sinensis, Fritillaria cirrhosa, Eucommia ulmoides Oliv. and Gastrodia elata as traditional Chinese medicines, and they are also used as cooking materials for health care and dietotherapy. Sichuanese pay special attention to taste in diet, so they pay great attention to cultivating excellent condiments and producing and brewing high-quality condiments. Zigong Well Salt, Neijiang White Sugar, Langzhong Baoning Vinegar, Zhongba Soy Sauce, Pixian Douban, Qingxi Pepper, Yongchuan Douchi, Fuling Pickled Vegetable, Xufu Sprouting, Nanchong Winter Vegetable, Xinfan Pickle, Zhongzhou Tofu Milk, Wenjiang Bulbus Allii, Beibei Lettuce Ginger, Chengdu Erjin Bar Pepper, etc. are all excellent in quality. Sichuan tea and Sichuan wine, which are closely related to cooking and banquet, are also recognized by the world for their high-quality varieties.
the above is only about four basic situations. In the process of formation, development and perfection of Sichuan cuisine, there are still some factors, such as Sichuan's traditional dietary customs that are tasteful, the cooking research of people who are enthusiastic about eating, the fusion of national tastes, and the spirit of "takenism" that is good at absorbing all aspects of cooking essence, and so on. We hope that people from outside Sichuan and overseas will visit Sichuan more often, appreciate the infinite mystery of Sichuan cuisine, and share the joy of Sichuan people's food, drink, taste and feast. Sichuanese welcome everyone.
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.
Jiangsu cuisine is Jiangsu cuisine. It is composed of four local flavors: Huaiyang, Jinling, Suzhou, Wuxi and Xuhai. Its influence covers the middle and lower reaches of the Yangtze River and enjoys a high reputation at home and abroad. Jiangsu cuisine is characterized by: extensive materials, mainly fresh sea water in rivers and lakes; Fine knife work, diverse cooking methods, good at stewing and simmering; Pursue the original taste, fresh and peaceful, and have strong adaptability; The dishes are elegant in style and beautiful in shape and quality.
Jiangsu is a land of fish and rice, with abundant products and rich food resources. The famous aquatic products are Sanxian (sturgeon, swordfish and herring) in the Yangtze River, whitebait in Taihu Lake, clear water hairy crab in Yangcheng Lake, crucian carp in Longchi, Nanjing and many other seafood products. Excellent vegetables include Taihu water shield, Huai 'an Pu Cai, Baoying lotus root, chestnut, chicken head meat, water bamboo, winter bamboo shoots, water chestnut and so on. Famous and special products include Nanjing Lake Cooked Duck, Nantong Langshan Chicken, Yangzhou Goose, Gaoyou Ma Duck, Nanjing Xiangdu, Rugao Ham, Jingjiang Dried Meat, Wuxi Oil Gluten and so on. In addition, some rare birds and game, numerous forests and forests, have provided a solid material foundation for Jiangsu cuisine.
the style of Jiangsu cuisine is fresh and elegant, which is reflected in the fine knife work and changeable knife methods. Whether it's craft cold dishes, hot dishes with different colors, or melon and fruit carving, or deboned muddy system, or carved, it shows exquisite knife-cutting skills.
Jiangsu cuisine is famous for paying attention to cooking and paying attention to knife work, especially for stewing and simmering. The famous "Zhen Yang San Tou" (grilled whole pig's head, stewed crab powder lion's head and stewed silver carp's head), "Suzhou San Chicken" (beggar chicken, watermelon boy chicken, early red orange cheese chicken) and "Jinling San Fork" (.
freshness, peace, pursuit of original flavor and strong adaptability are the keynote of Jiangsu flavor. Mr. Fan Ceng's inscription for the album "China Famous Cookbook Jiangsu Flavor" is the best summary of Jiangsu Flavor. Whether it is fresh in rivers and lakes or seasonal vegetables for livestock, the word "fresh" that highlights the original flavor is emphasized. Pay attention to the change of seasoning, skillfully use Huai salt, make good use of mushroom, distiller's grains, alcoholic liquor, red yeast, shrimp seeds, and reconcile five flavors, but never leave the original color.
The combination of Jiangsu cuisine is also quite distinctive. In addition to the daily diet and all kinds of banquets, there are "three"