The most exquisite and cultured thing in China is Huaiyang cuisine, the ceiling of Chinese food.

the premise of exquisiteness is exquisiteness, exquisiteness, so as to pursue exquisiteness and be patient.

who pays the most attention to nature is the literati? In the past, literati were usually born into wealthy official families. These people "have status, wealth, leisure, elegance and freedom". As the saying goes, three generations have money before they know how to eat and drink, and five generations have money before they know how to write. There are no five generations of businessmen who don't pay attention to officials, and there are no three generations of businessmen who don't pay attention to exaggeration, but the reason is clear. So you can see that the private kitchens in the late Qing Dynasty and the early Republic of China, such as Anzu cuisine in Tan Jiacai and Yang's Hunan cuisine, are all the products of several generations, or they are tong, Yuan Mei who lives in the garden, and Li Yu who occasionally spends his leisure time. There are many conditions in the royal family, but what are the most exquisite people who lack freedom and

? Literati is naturally one of them. If the region is exquisite, it is in the southeast of wuyue, which has long been the flattest and most developed region in China.

Huaiyang cuisine is such an area. This kind of people's cuisine is the representative of literati cuisine, the second largest imperial cuisine, the earliest official cuisine in Ming and Qing Dynasties, the largest private kitchen, and the branch with the most flavor and the richest content among the four classic cuisines. It is the direct cuisine of southern food in China before Sui and Tang Dynasties, and it is also a typical representative of southern food in the Central Plains.

Often celebrities pay more attention to turning decay into magic, and make amazing dishes with ordinary things. Most of them are sung by literati, because the special North-South hub and the Grand Canal communicate and merge with each other, which is also the best cuisine in Xian Yi. The word "light and peaceful" summarizes the philosophical thought of the golden mean, which seems simple, but in fact it needs the most effort. These are recorded in detail in various note novels.

what is "light and peaceful"? It is based on common materials, refined and elegant, let nature take its course, and advocates true beauty. Light seasoning, according to physical properties. The strength is right, look at the original flavor. If you don't hide the subject, alcohol is pure. Peace is when the stomach is not thick. Don't speak lightly, this is beauty. Fresh liquid, clear and quality. Light but not thin, fat but not greasy. Rotten and boneless without losing shape, slippery and brittle to its true taste.

Huaiyang cuisine is also the only one of the four classic cuisines with mature and complete theories. It is a great achievement of ancient cooking theory, especially the official dishes and private kitchens. For example, Tan Chu Anzu Cuisine is the concept and technique of Huaiyang Cuisine, which was developed by Master Huaiyang, plus local crafts and special ingredients.

Huaiyang cuisine is also one of the four classic cuisines, and it is the only one with the art of carving vegetables, which existed before the Song Dynasty. Modelling technique directly affects the beauty and appearance of other cuisines. Food viewing is generally only available for court food.

The development of the south of the Yangtze River brought the northern flavor into the native barbarians in Jianghuai when Guan Yi crossed the Southern Dynasties, forming the bureaucratic flavor of the Han family, basically continuing the traditional style of the Northern Dynasties and developing into the first large-scale integration and transformation of the northern and southern flavors.

Yang Di's southern tour, the opening of the Grand Canal in Sui and Tang Dynasties, and the use of water transportation have cast the dietary behavior and health awareness of the Northern Dynasties, which have been separated for hundreds of years, into a new style of Jiangnan cuisine, providing a geographical and cultural basis for its light and peaceful characteristics.

With the vigorous development of the market and the participation of scholars in the Tang Dynasty, Huaiyang cuisine was enriched, and its local characteristics were not much different from those in modern times, showing a prosperous trend, which eventually formed Huaiyang cuisine and began to blend in with cultural genes and exquisite nature.

The southern tour of Yuan and Ming emperors, the use of the Beijing-Hangzhou Grand Canal, the development of salt industry and the germination and development of local capitalist industry and commerce catalyzed the peak of Huaiyang cuisine. Scholars, in particular, are the catalyst for Huaiyang cuisine to reach its peak. The five banquets listed in the local flavor of Niu Er Qing Bei Chao are: barbecue banquet, also known as Manchu banquet, bird's nest banquet, Qingjiangpu whole sheep banquet, Huai 'an whole eel banquet and Jiading dolphin hoof banquet. The first two originated from the court in which Xiao Huaiyang monopolized the second largest Huaiyang and monopolized the third largest Huaiyang. Huai 'an also has a whole fish mat, which may have less influence than other unrecorded whole sheep. All sheep and eels are used as raw materials, indicating that there are 18 mats in Manchu, 54 in North and South, 3 in Shandong, 3 in Jiangsu and Zhejiang, and 12 in Beijing, Manchuria, Guangdong and Fujian. This shows its influence. When Gan Long visited Yangzhou in the south, he first saw the local characteristics of the Manchu-Han banquet.

The banknotes of the Qing Dynasty also contained "provincial specialties: the capital, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou and Huai 'an. "Five times out of ten in Huaiyang area, the capital and Fujian are also deeply influenced by Huaiyang, which can be divided into half. It can be seen that those with characteristics are influenced by it.

The combination of literati, gardens and catering has created the pinnacle of China's classical era in all aspects, as evidenced by the Dream of Red Mansions.

During the Ming and Qing Dynasties, salt merchants and the government of Hecao developed the richness and delicacy of dishes to an outrageous degree. Scholars with practical experience make it systematic and theoretical.

in the late Qing dynasty and the early Republic of China, with the decline of canal and salt industry and the rise of port economy, the center of Huaiyang cuisine gradually shifted to Shanghai, Nanjing and Hangzhou, and the first-line chefs also dispersed, and the audience also shifted from government literati to civilians.

Huaiyang cuisine in a broad sense is a large family with all-encompassing southeast flavor, mainly ancient. Yangzhou's jurisdiction is consistent with the salt-producing areas of Huai salt and Zhejiang salt in Ming and Qing Dynasties, and it inherits the flavor of Wu Chu. The southeast of Huaiyang is a relatively independent natural ecological area, including the plain area of Huaihe River and Yangtze River basin, the southeast coastal area and the surrounding low mountains and hills.

specifically, the scope is mainly from the middle and lower reaches of the Yangtze River and Huaihe River to the south of Fuzhou-Xiamen Line, to the north of Wuling, and to the junction of Guangdong and Weifang. Xiamen cuisine belongs to Lingnan and Guangdong cuisines in the southwest. Zhangzhou's inheritance of Hakka cuisine has a strong Central Plains color, reaching the Huaibo River in Xuzhou in the north, Dabie Mountain in the north, Lu Yu flavor in the west, Wuhan, Tongbai Shan Zhinan and Sichuan style in Yichun Ganzhou in the west. The core area is naturally along the Yangtze River and the canal, and the modern administrative areas include Jiangsu and Zhejiang. The Hubei-Fujian-Fuzhou Gang in Anhui-Jiangxi-Han Plain includes four types: Jianghuai flavor branch, Jiangnan flavor branch, southeast coastal flavor branch and Jiangnan hilly flavor branch.

The center of Huaiyang cuisine has shifted from Wu Chu before Qin and Han Dynasties to Jiankang in the Northern and Southern Dynasties, Jiangdu Hangzhou in Sui, Tang and Song Dynasties, Jiangdu in Yuan, Ming and Qing Dynasties, Shanghai-Nanjing-Hangzhou in the late Qing Dynasty and the early Republic of China, and modern Shanghai-Hangzhou.

It used to be a fresh and elegant palace dish, but now it is a state banquet dish.

mistake 1: write huaiyang as huaiyang or weiyang. Neither of them understood the meanings of "Huai" and "Yang" separately, referring to food in a broad sense. As I said before, the absence of any one can not represent Huaiyang, a place in the southeast; In a narrow sense, when it comes to flavor, without Huai 'an and Yangzhou, Huaiyang lost its peak, and the fusion of literati's food garden and soul is a solid foundation for its formation, without understanding its origin.

Huaiyang, Huaiyang area, has no such name. Usually refers to Zhoukou, the ancient capital of Tai Hao. Although it belongs to the Huaihe River basin, its flavor belongs to the coverage area of Lu Yu flavor, so Huaiyang is written as Huaiyang. In addition, there is a geographical term Huaiyang Mountain Mausoleum, which refers to hil

Mistake 2: the relationship between Huaiyang cuisine and Suzhou cuisine. Scholars with a little common sense know that Su cuisine has always been Su cuisine centered on Gusu. After the founding of the People's Republic of China, a group of ignorant people took administrative divisions as a matter of course to refer to cuisines, and named Su cuisine instead of Huaiyang cuisine among the four major cuisines, saying that Su cuisine is the four classic cuisines, but they didn't know that the formation of cuisines was the result of long-term physical geography and human habits. Jiangsu has never been an independent geographical unit in other places, so it is impossible to name cuisines as other provinces and regions after provinces. It reflects that we don't know the origin of Jiangsu Su characters and the meaning of Su cuisine.

as mentioned above, the broad sense of Huaiyang cuisine includes Xuhaiwei, Xiaohuaiyang, Jinling and Suzhou-Wuxi in Jiangsu, and also includes Zhejiang, Anhui, Fuzhou, Jiangxi and Hubei. In particular, Hangzhou and Huizhou, one of the core groups, can not be ignored. These are the four classic cuisines, and it is not appropriate to use Jiangsu cuisine instead of Huaiyang cuisine. Huaiyang cuisine was formed much earlier than Jiangsu Province.

as a chivalrous cuisine, Xiao Huaiyang cuisine is one of the four major flavors in Jiangsu, which is directly influenced by each family and one of its sources, and can cover the rest. Before the reform and opening up, Su cuisine was usually called Su cuisine. Although Su cuisine is good, it obviously cannot cover other regional flavors, so it is not appropriate to use Su cuisine as the abbreviation of Su cuisine. Because the word Su in Jiangsu can't come from Su in Suzhou, it can be said that the flavor of each district is summarized by Su. Isn't this the concept of artificial manufacturing? Not in line with reality. Moreover, even if the concept of Jiangsu cuisine represents Jiangsu flavor, its history is too short for decades, which does not reflect the long history and rich cultural connotation.

Therefore, whether it is chivalrous Jiangsu cuisine or Jiangsu cuisine in a broad sense, it can be said that it is the general name of Jiangsu local flavor.

In a word, the concept of Jiangsu cuisine cannot represent the cuisine of Dahuiyang, nor can it summarize the flavor of Jiangsu, let alone the flavor of Xiaohuiyang. The concepts of Jiangsu cuisine and Huaiyang cuisine cannot be simply equated. The latter can represent and contain the former, but the former cannot contain the latter.

That's why the predecessors chose Huaiyang as the representative of the four classic cuisines, especially reflecting the profound geographical, historical and cultural connotations behind it.

Why did the predecessors say that The Legend of Luhuai reflected its origin, the historical process of the change of China's economic center, the continuous migration and development of the Han nationality, the four natural divisions of the Han nationality, the three major basins of the Yellow River, the Yangtze River and the Pearl River, the watershed of the Qinling Mountains and the Huaihe River and the actual natural divisions of Lingnan?

China has seventeen local flavors, namely Qilu, Su Yang, Bashu, Lingnan, Anhui, Xiaoxiang, Qiantang, Fujian and Taiwan, Yanjing, Songhu, Songliao, Sanjin, Zhongzhou, Jingchu, Ganjiang, Qin Long and Yunnan-Guizhou.

with ethnic flavor, vegetarian flavor, medicated diet flavor and halal flavor, there are 21 flavors.

China has eight traditional cuisines: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine.

which of the eight cuisines is the most exquisite?

it's su Cai!

Huaiyang cuisine is the best and most exquisite in Jiangsu cuisine!

Huaiyang cuisine attaches great importance to knife work, but all experienced chefs of Huaiyang cuisine are very meticulous in knife work.

Huaiyang cuisine is exquisite in form and mellow in taste.

Huaiyang cuisine is good at cooking skills, pays attention to cooking skills, and is good at stewing, stewing, stewing, steaming, roasting and frying.

The raw materials of Huaiyang cuisine are mainly rivers, lakes and seafood. We pay great attention to the freshness of ingredients, and the dishes are fresh and slightly sweet.

China has a long history of food culture. As early as the Spring and Autumn Period, different dietary styles appeared in the north and south regions. Now it has formed eight major cuisines and local specialties. Shen Kuo recorded in the book A Talk on Mengxi: "Generally speaking, southerners are salty and northerners are sweet. Molasses crab, the cover is convenient for the North Pass. " Now it is

How do you put this question? Every cuisine has exquisite dishes, even Zhejiang cuisine and Jiangsu cuisine, which are famous for their exquisiteness, also have some dishes with beautiful chin. Some similarities are that they cannot be summarized or represented by individuals. Some people think that Sichuan food is only spicy, and Cantonese people eat everything the same. It is really based on subjective cognition, untrue and extremely irresponsible.

There is such a record in the year of Chu Ci Tian Tong: "What did Peng Keng irrigate the pheasant?" At that time, there was a kind of chicken soup in Xuzhou, which was delicious and deeply loved by Yao Di people. Paying attention to the mixing of soup is a major feature of Jiangsu cuisine. Sichuan cuisine is known as "one dish, one style, one hundred dishes and one hundred flavors". Twenty-four flavors have their own characteristics. Of course, when it comes to Sichuan cuisine, in addition to the well-known Chongqing hot pot, boiled cabbage that often appears at state banquets is also Sichuan cuisine. Can you say that Sichuan food is not exquisite? Shandong cuisine was once a court dish, and the dishes presented to the emperor were naturally exquisite and delicious. The clear soup of Shandong cuisine is very delicious, with clear and tender color, which makes people want to stop. As we all know, Zhejiang cuisine pays attention to knife work, and its crisp taste is hard to dislike. Fujian cuisine is good at cooking colorful seafood. Hunan cuisine, like Sichuan cuisine, tastes spicy, salty and spicy. Huizhou cuisine originated in Huizhou area, with heavy oil, heavy color, heavy fire, rich materials and good seasoning. Cantonese cuisine originated in Guangdong, with rich aquatic products and exquisite techniques. Cantonese cuisine is widely used, almost all-encompassing, and it is really a foodie.

each cuisine has its own subtleties, and it is difficult to compare who is good and who is bad, who is exquisite and who is not exquisite. Usually, there are thousands of cuisines in a cuisine, some of which look exquisite and some of which don't look so good, but it seems unfair to judge them selectively. Every delicacy of the Chinese nation is a treasure of Chinese culture and a treasure chest of Ma Que. The working people in our country are the crystallization of the long-term interaction of nature, and they all have their own unique regional characteristics. To tell the truth, comparison itself is an irresponsible behavior.