For example, the famous Shaxian snack in Sanming, Fujian, and beef noodles with clear soup in Lanzhou, Gansu, can all find their shadow in their native land. After all, there is also Lamian Noodles in Henan, and Kaifeng's soup dumplings are also famous all over the world.
As far as dishes are concerned, at present, there are almost no signature dishes with national influence in Henan cuisine. If you have to say, Luoyang water mat is a typical flavor, but it can't represent the whole taste of Henan cuisine.
Henan cuisine is salty in the east and sour in the west, spicy in the south and salty in the north. But these four flavors, except salty and fragrant, are not very warm, so take the word "zhong". At present, Henan cuisine is neither as spicy as Sichuan Hunan cuisine, nor as elegant as state banquet cuisine, nor as thick as Modu Benbang cuisine.
Henan cuisine, although there are many chefs and chefs, can be accepted by the north in radiation, but it can't be unified with the south. Its hue is not exquisite enough, and its taste highlights the characteristics of heavy salt. But the fragrance is absolutely outstanding!
to some extent, Henan cuisine is based on wheat, a grain crop in the main producing areas. Paying attention to the cooking of poultry meat, the change of fresh water and fresh river is too conservative, which can't be compared with Shandong cuisine not far away. Shandong cuisine is fine, and it can be eaten by both land and sea, and it is bound to be refined!
The taste of Henan cuisine is actually the taste of Huanghuai area. The eating of pasta in this area is too fierce, which conceals the development of flavor dishes, and is of course limited by natural and geographical conditions. But local snacks are really good. For example, fried dumplings, hot soup, roast chicken at the crossing, braised beef and so on are all local fist delicacies.
In fact, there is no need to ask why Henan cuisine can't enter the hall of honor of the eight major cuisines, nor that it is the mother of the eight major cuisines. The dishes suitable for local tastes are the most grounded dishes. Henan cuisine, classic or homely, mediocre or brilliant, is a "Chinese" word.
. I'm sorry I'm ignorant, but I'm just a frog in the well, and I'm a rotten frog who is old, weak, sick and dying. Han people are greedy, no matter what animals and plants can be used as food. Over time, from the Ming and Qing Dynasties to the present, four famous cuisines have been formed, namely, Shandong, Sichuan, Jiangsu and Guangdong. As for the next eight or ten, you can add them freely. Henan cuisine? Never heard of it. I've heard of the old Sophora japonica in Henan. In the old days, there was a famine in Henan, and people were starving everywhere, so I had to bid farewell to the old Sophora japonica and leave home to escape. Its name was Zouxikou. There are a large number of Henan immigrants in Gansu, Ningxia and Shaanxi. This is an iron fact, not that I am here to expose the old scars of Henan people. Of course, Henan people also had glorious years. Liao soldiers invaded and arrested two emperors in the Song Dynasty. Later, Zhao fled to the south of the Yangtze River and made its capital in Hangzhou, renamed Lin' an House, and unified the country for more than 15 years. This political flight has left a large number of descendants of Henan people in Hangzhou, where there is paradise in the world and Suzhou and Hangzhou in the world. In this beautiful paradise on earth, descendants will be born. Until today, Hangzhou's words and endings all carry a word, which is incompatible with Wu Nong's soft language in Wuyu District. I don't know where the mother of all kinds of dishes came from. A beggar still has leisure time to study cooking? Skilled in frying, steaming and baking, good! I want to have a taste of Henan cuisine, the mother of all kinds of dishes. Li Shujian's Henan opera "Cheng Ying saves the orphan" is very nice. I have no intention of belittling the people of Henan, and I hope the people of Henan will show mercy.
As a native of Henan who has lived in other provinces for 1 years, I would like to talk about my own views.
Yi Yin, the recognized ancestor of chefs, was from Henan. More than 3,5 years ago, the center of China's civilization was in Henan. At that time, eight major cuisines had not yet appeared, and it can be said that there was only one cuisine "Henan Cuisine". Later, with the expansion of China's civilized territory, the cooking technology of the Central Plains spread to all parts of China until the four major cuisines appeared in the Qing Dynasty!
The most important basis for the division of cuisines is of course the taste, sweet, sour, bitter, salty and so on. It can be said that the unique and outstanding taste has become a cuisine. For example, Shandong cuisine nowadays is heavy on taste, and I can't stand it alone in Henan.
and Henan cuisine is too bland, just like the colloquial saying of Henan people, Henan cuisine is neither too salty nor too sweet, neither too spicy nor too sour, and its characteristic is moderation!
Just like people, people who are easy to become famous are unique people, such as people who are 2 meters tall and the fastest runners! !
There are many ingredients that are the same in all parts of China, but the cooking methods are different. Cooking Henan cuisine is not as impressive as Sichuan cuisine and Cantonese cuisine!
Another reason is the communication problem. I haven't seen a Huimian Noodles restaurant or a Hu spicy soup restaurant in eastern Shandong, which is a problem!
The Henan Cuisine Association should increase the promotion of Henan cuisine, so that more places can eat it, hoping to eat Huimian Noodles in Shandong Peninsula one day!
This question is really very difficult to answer, and it belongs to the kind of thing that will offend people no matter how you answer it, so let's talk about this topic simply on the basis of the actual situation. Moreover, people who are qualified to comment on various cuisines, I think there should not be too many on this planet, so let's just talk about personal feelings and phenomena observed in life. Once again, I dare not comment on a certain cuisine, just some personal feelings.
First of all, Henan cuisine does have a great influence on Chinese cuisine, but whether Henan cuisine can afford to be the "mother of the eight major cuisines" now depends on who's mind and from what angle. (For example, in my mind, my mother's cooking is the best on the planet, and I don't even have to think about it, and I don't accept any refutation.)
Henan cuisine can be said to have originated from ancient times, shaping and Song Dynasty, and its importance in history is obvious. Let me give you a simple example:
The taste of Henan cuisine can be roughly divided into four areas centered on Zhengzhou: the taste of eastern Henan, represented by Kaifeng, is in the middle, adhering to tradition, and grilled dishes are typical; The taste of western Henan, represented by Luoyang, is sour, and the water mat is the characteristic; The taste of southern Henan, represented by Xinyang, is spicy, and stew and stew are typical. Northern Henan, represented by Anyang and Xinxiang, has a heavy taste and is good at cooking with local products.
So it can be seen that Henan cuisine is still rich in cuisines, so why is it not included in the "eight major cuisines" with a long history and rich cuisines?
Henan cuisine respects the tradition of harmony and neutrality, which means that it lives in the southeast, northwest, not too sweet, not too spicy, not too salty, not too sour. Harmony refers to the integration of east, west, north and south, and the pursuit of perfection for a pot. To tell the truth, this is a great traditional thought and theory, but I think it is also a reason why Henan cuisine is declining now.
Because for modern people, this kind of thought and theory is magnificent, but it has an obvious shortcoming, which is also the lowest social tolerance nowadays, that is, it has no characteristics! This is the most fatal point in the diet and catering industry. It is not that tolerance and integration can never create characteristics, but that it requires more difficult skills and harder efforts, but from the current reality, there is still a lot of room for efforts.
I think it's easier to understand why the statement that Henan cuisine is the "mother of the eight major cuisines" has caused widespread controversy. In the past two or three decades, some cuisines have flourished, while others have declined slightly. This is a realistic situation. Except for some special snacks, Henan cuisine has indeed lost its reputation in recent years. And many netizens in other places must also love their hometown cuisines. Suddenly, they heard that a cuisine they had never eaten or even rarely heard said "I am your mother", which would not be a wonderful experience for anyone, so it was not surprising that it was controversial and even aroused resentment.
Moreover, in recent years, Sichuan cuisine and Cantonese cuisine have gone abroad extensively, which is worthy of recognition. It's true that the last spell of food is culture, but culture is created and developed, not by sticking to that "ancestral inheritance" to turn over history textbooks. Nowadays, if people regard ancient cultures and traditions as treasures, which were also created and developed by the ancients, and blindly only know "how many years ago", instead of keeping pace with the times, then the result is likely to be gradually ignored and forgotten. The contribution in history needs to be respected, and the culture needs to be passed down, but this does not mean standing still. If the ancients did the same, people all over the world might still be wearing leaves in caves now. Therefore, for the food culture, it is either pleasant to be loved by the elders in your hometown, or to cut through the thorns, keep honing with the old traditions and get out of your own "traditions" sooner or later.
In fact, it wasn't the people from Henan who started this conversation in public, but a program shown in the picture above a few years ago. But to be honest, I think that the saying that "Henan cuisine is the mother of the eight major cuisines" is quite tasteless for people from Henan and other places as long as they think about it calmly and carefully. Maybe only some people who are not confident enough in their own culture, or people with ulterior motives, will hold on to it. The most important thing for a local cuisine is that the people who created it love it, which is enough. No matter what the ancient origin of any cuisine is, after so many years of long evolution, these local cuisines have already had independent characteristics and styles, and this style will continue to grow stronger with the people who love it and eventually become an independent system. If we just go back to history blindly and get to the bottom of it, it has no practical significance. If we keep digging, we will find that "modern humans originated in Africa" sooner or later, which is tantamount to wrangling.
Therefore, it is not worth recalling whether the once brilliant and far-reaching Henan cuisine is the "mother of the eight major cuisines". As for why Henan cuisine is not ranked among the "eight major cuisines", it is actually easier to understand. When the term "eight major cuisines" was put forward, Henan cuisine has lost its former glory, and its own concept and practice of pursuing "neutrality" and "harmony" will make its characteristics vague and not strong enough when it is difficult to achieve a qualitative leap in skills.
It's normal for Henan people not to know about Henan cuisine, because the roots of Henan cuisine are in Kaifeng and Luoyang, two ancient capitals. Now, Henan people in the mainstream media are more or less in contact with southern Henan, where Henan cuisine can't be served, so some snacks like Hu Spicy Soup can only be served. You can only talk about places that ruined the reputation of Henan people in those years, so don't spray them blindly if you don't know.
There are many reasons for the decline or unknown of Henan cuisine, such as market and talents, but as a provincial capital, apart from Huimian Noodles, there is nothing worthy of praise for its delicious food, which is really a failure.
There are four flavors in China's cookbooks, and the Henan flavor is the Henan cuisine. If you don't know it, you just don't know it. You don't have to pretend to understand it, making it look like an inscrutable figure. In fact, you are a poor guy. Tell me which province you are from. See if there's a nickname waiting for you.
The most brilliant time of Henan cuisine was in the Republic of China. Mr. Kang Youwei gave a fan to Huang Shi in Youyicun, Kaifeng, and wrote to and yet, while China holds our friendship, his younger brother Kang Youwei. The head and tail of the fried mackerel tasted by him are known as "the cooked mackerel with taste". Lu Xun hosted Lu Xun's banquet, Beijing Houdefu opened semicolons in many places across the country, and Yao Xueyin, the author of Li Zicheng, prefaced China's recipe for Henan flavor. In 1988 and 1991, Chang 'an Chen won two gold medals and one silver medal in the national cooking competition. In those years, it was impossible to win the gold medal by relationship. Chefs from all over the country can think about it.
As for the above, let's talk about the characteristics of Henan cuisine. The characteristics of Henan cuisine are that it has no characteristics, it is plain and colorful, and the five flavors are harmonious. Different people can adapt to it without hurting their health. Are there any other flavors that are addictive besides spicy these days? However, for those who don't eat spicy food, I'm afraid both of the eight major cuisines will be closed.
Besides, Cantonese cuisine, Fujian cuisine and food are really right in Guangzhou. They are fresh and varied. It's a pity that you look for them. Is there any difference between them and Henan cuisine except seafood? Besides, the Cantonese restaurant seems to be almost in Guangzhou, and Hunan cuisine is better. The same is true for Fujian cuisine, except for seafood and rice congee, the rest is just like that, not particularly brilliant.
Anhui, Huaiyang and Zhejiang cuisines are close to Henan, and their tastes are very similar, except for the amount of sugar.
finally, Shandong cuisine is said to be the top of the eight major Shandong cuisines, but in my opinion, it is the official cuisine of Shandong cuisine, and the rest is almost meaningless compared with Henan cuisine, except that Shandong cuisine was brought out of Boshan and widely influenced by Beijing, Tianjin and Northeast China.
spray, forget it if you don't understand. Don't be dark here. The realm of eating goods is whether the food is delicious or not, rather than not having heard of it, not wanting to eat it, and not daring to eat it.
the last two dishes are simple to you, but they may not be colorful.
a hot and sour mullet egg soup, and a small fried miscellaneous fish. You can try
The so-called Henan cuisine has only been excavated in the last twenty years, and Shandong cuisine is naturally the first leader. Shandong cuisine has been bred and developed for two thousand years, and Qilu represents the essence of northern cuisine. As for the Central Plains, Henan belongs to the side dishes department, focusing on snacks and pasta, close to Shanxi, and there is nothing too shaped and widely circulated. Hebei cuisine, Beijing cuisine and Northeast cuisine are actually branches derived from Shandong cuisine. Huaiyang cuisine is the root of Jiangsu and Zhejiang cuisines, which is derived from Subang cuisine, hangzhou dishes cuisine, Benbang cuisine, etc. It is unique and belongs to a big cuisine. Guangdong cuisine is mainly developed from Chaoshan and Shunde, with extremely diverse ingredients, rich cooking methods, sweet and pure, good at steaming, stewing, roasting and exploding, and Guangdong-Guangzhou snacks are rich and colorful, which is worthy of being a big dish. Sichuan cuisine is a combination of Bashu and Sichuan. It is rich in oil and soy sauce, spicy and spicy, and rich in dishes. As for Hunan cuisine and Anhui cuisine, they also have their typical characteristics, and they also have their own classic dishes. However, they feel that they are not included in the big cuisines in the state banquet, and they are biased towards the minority compared with Shandong, Guangdong and Sichuan. Minnan cuisine is mainly Hakka, and it should also belong to minority cuisine. Northwest cuisine has a slightly western style (Xinjiang, Gansu, Qinghai, Ningxia), which can also be described as independent. As for Guizhou, Guiyun and other places in the southwest, the cooking skills and techniques of dishes have changed little, and there are fewer big dishes.
There is a saying in the roots of Chinese culture that there is no trace in the big seal, and there is a great sound of hope, and even the wisest man is foolish. It is a truth that is generally followed in the world, which exists in people's subconscious, not in appearance. This is the case with Henan cuisine, which is detached from the eight major cuisines and not at a cultural level, so it will not be classified into several major cuisines.
(This picture shows the representative of Henan cuisine, and the first dish of Luoyang Shuixi is also the top peony swallow dish)
The reason why Henan cuisine can well interpret this truth is that all cuisines contain the ingredients of Henan cuisine, such as "harmony of five flavors". Cooking techniques such as frying, frying, stewing, steaming, etc., have more or less the shadow of Henan cuisine in the style of dishes. As the birthplace of human civilization, the food culture in Huanghuai Plain has long been extended to all parts of China with the development of human civilization, and then assimilated with the local food.