First, the characteristics of Sichuan cuisine
Sichuan has fertile land and rich products, which provide rich raw materials for Sichuan cuisine. There are many representative dishes of Sichuan cuisine, such as stir-fried shredded beef, boiled beef, kung pao chicken, Mapo tofu and fish with Chinese sauerkraut.
One of the characteristics of Sichuan cuisine: paying attention to seasoning.
First, condiments are complex and diverse, distinctive and pay attention to Sichuan flavor. Condiments are mostly pepper, pepper, pepper, fragrant grain, bean paste, onion, ginger, garlic and so on. Secondly, he is good at multi-level and incremental seasoning methods. Third, there are many flavors.
The second characteristic of Sichuan cuisine: cooking technology
Cooking skills are good at frying, frying, dry burning and dry frying. In addition, Sichuan cuisine pays attention to the production and use of soup.
The third major feature of Sichuan cuisine: compound flavor Sichuan cuisine
Salty flavor type: Sichuan salt and monosodium glutamate are the main ingredients, highlighting the umami flavor, salty with fresh and light. Such as fresh mushroom cabbage, white sauce carp, yellow-roasted shark's fin, fresh shredded chicken, snowflake chicken, fresh meat slices and so on.
Homemade flavor: made of Sichuan salt, Pixian watercress, soy sauce, cooking wine, monosodium glutamate and pepper noodles. Characterized by salty and slightly spicy. Such as salt fried raw meat, home-made minced sea cucumber, home-made minced beef tendon, home-made tofu, etc.
Spicy type: it is made from Sichuan salt, Shanxian douban, dried red pepper, pepper, dried Chili noodles, lobster sauce and soy sauce. It is characterized by its spicy and salty taste. Such as Mapo tofu, boiled beef, dry fried beef shreds, spicy beef shreds, etc.
Spicy paste type: made of Sichuan salt, soy sauce, dried red pepper, pepper, ginger, garlic and onion as seasoning. Characterized by spicy, mainly salty and fresh, slightly sweet and sour. For example, kung pao chicken, Kung Pao shrimp, Kung Pao scallops and spicy meat slices.
Fish flavor: made from Sichuan salt, soy sauce, sugar, vinegar, pickled pepper, ginger, onion and garlic. Its characteristics are salty, spicy, sweet and sour, and it has the unique fish flavor of Sichuan cuisine. Such as fish-flavored shredded pork, fish-flavored prawns, fish-flavored cakes before crossing the river, fish-flavored flowers before crossing the river, fish-flavored crispy chicken slices, fish-flavored preserved chicken slices, fish-flavored duck slices and so on.
Ginger juice seasoning: made from Sichuan salt, soy sauce, ginger, sesame oil and monosodium glutamate. It is characterized by salty and light taste and rich ginger juice. Such as diced chicken with ginger sauce, fresh fish with ginger sauce, shredded fish with ginger sauce, duck feet with ginger sauce, spinach with ginger sauce, etc.
Hot and sour taste: Sichuan salt, soy sauce, vinegar, pepper noodles, monosodium glutamate and sesame oil are used as seasoning. It is characterized by sour, spicy, salty and fresh, and rich vinegar flavor. Such as spicy chicken strips, spicy fish fillets and cucumber strips.
Sweet and sour taste: made of Sichuan salt, sugar, vinegar, pepper noodles and monosodium glutamate. It is characterized by salty, sweet and sour taste and strong sweetness and sourness. Such as sweet and sour crispy fish, sweet and sour crispy fish diced, sweet and sour fish rolled across the river, sweet and sour scallops, sweet and sour crispy chicken, etc. Sweet and sour shredded green bamboo shoots, etc.
Litchi flavor: Sichuan salt, soy sauce, sugar, vinegar, pepper noodles and monosodium glutamate are the main seasonings. Characterized by salty taste, slightly sweet and sour. For example, crispy rice, crispy sea cucumber, diced chicken with pickled peppers, and sliced litchi meat.
Mustard flavor: made of Sichuan salt, soy sauce, vinegar, mustard, sesame oil and monosodium glutamate. Characterized by salty, fresh, sour, spicy, mustard flavor. Such as mustard chicken breast, mustard scallop, etc.
Sweetness: made of white sugar, rock sugar, brown sugar, sesame seeds and various fruit materials. It is characterized by sweetness. Such as snowflake peach paste, rock sugar, sweet potato, lotus root with ice juice, longan and so on.
Pepper and hemp flavor: it is mainly made from Sichuan salt, soy sauce, monosodium glutamate, pepper, onion leaves and sesame oil. It is characterized by salty and hemp flavor, as well as strong onion flavor. Generally, they are cold dishes, such as sliced chicken with pepper, duck feet with pepper, fish fillets with pepper, etc.
Odd flavor: it is mainly made from soy sauce, sugar, vinegar, red pepper, Chili noodles, sesame sauce, cooked sesame seeds, monosodium glutamate, Chili noodles, ginger, onion, garlic and sesame oil. It is characterized by both flavor and long spicy taste. Generally, they are cold dishes, such as shredded chicken, sliced duck, fish, shrimp and bamboo shoots.
Second, the characteristics of Zhejiang cuisine
The formation of cooking
Zhejiang is located on the coast of the East China Sea, with dense water networks in the north, and is known as the land of plenty. The southwest hills are undulating, and the food is rich in game; Coastal fishing grounds are dense and rich in seafood resources. People in Zhejiang have made use of these rich natural resources to create many famous Zhejiang dishes that people like to eat and like. Zhejiang cuisine consists of Hangzhou, Ningbo and Shaoxing, with hangzhou dishes as the representative.
Characteristics of Zhejiang cuisine
1, and the materials should be "refined, special, fresh and tender"
First, choose the fine ingredients and take the fine parts to make the dishes elegant and outstanding.
Second, use special products and dishes with obvious local characteristics.
Third, pay attention to freshness, and the dishes taste pure.
Fourth, the pursuit of fresh, fresh and crisp dishes.
2. Cooking methods are good at cooking southern dishes in the north, and the taste is characterized by crispness.
Hangzhou cuisine 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, its entrance is crispy and glutinous, its soup is delicious and full of 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, delicate and elegant. Many dishes are full of beautiful legends, and strong cultural color is a major feature of Zhejiang cuisine.
Third, the characteristics of Fujian cuisine
The formation of cooking
Fujian is located in the southeast of China, bordering the sea in the east and mountains and waters in the northwest, with a mild climate. Rich resources of delicacies, game and aquatic products provide good material conditions for Fujian cuisine. Fujian cuisine consists of Fuzhou, southern Fujian and western Fujian.
Flavor components. Represented by Fuzhou cuisine. Fuzhou cuisine is fresh, light and refreshing, and tends to be sweet and sour. Pay attention to soup, soup is fresh and delicious, and Tang Zhong is diverse. Make good use of bad seasonings, including cooking methods such as fried, red, pulled and drunk.
Minnan cuisine is famous for its seasoning, sweet and spicy taste, Chili sauce, sand tea sauce and mustard sauce, especially for cooking dishes with sand tea sauce. Western Fujian cuisine is slightly salty and spicy, with strong local flavor.
Fourth, the characteristics of Fujian cuisine.
It is famous for its delicious food, especially its skillful seafood cooking. On the premise of giving consideration to color, fragrance and shape, it takes taste as the key link and has elegant, fresh and eternal flavor characteristics. Knife work is clever and interesting; This seasoning is peculiar and unique.
Party; Exquisite cooking, elegant and generous. Cooking methods are not limited to frying, frying, frying, stewing and stewing, but are especially famous for frying, frying and stewing. Fine selection of materials, proper soaking, accurate seasoning, exquisite soup and proper cooking.
The representative cuisines of Fujian cuisine are "Buddha jumps over the wall", "roasted duck slices", "Tai Chi prawn", "diced chicken", "fried yellow snail slices" and "fried Xishi Tongue".
The formation of cooking
Jiangsu is bordered by the sea in the east, Hongze in the west, Taihu Lake in the south and Yangtze River in the south.
It runs through the middle, and the canal flows longitudinally between the north and the south. There are cobweb-shaped Ganghan and beaded lakes in the territory, with suitable cold and warm conditions and fertile soil. It is called "Land of Fish and Rice". "There are knives in spring and whales in summer.
Cheeks, autumn fat ducks, winter vegetables ",waterfowl vegetables are in the air all year round, and these rich products provide superior material conditions for the formation of Jiangsu cuisine." Jiangsu cuisine is mainly composed of Huaiyang, Jinling, Suxi and Xu Hai.
The composition of local dishes is all over the middle and lower reaches of the Yangtze River.
Huaiyang flavor is centered on Yangzhou and Huaibei (Huai 'an and Huaiyin), with the Grand Canal as the main line, starting from Zhenjiang in the south, near Hongze Lake in the north, and bordering on the coast in the east. Here, the water network is intertwined, and the rivers and lakes are abundant. See the composition clearly.
It is good at this, and it tastes like north and south. Among them, Yangzhou's swordsmanship ranks first in the country, Huaibei's fish dishes are rich and colorful, and Zhenjiang's three fish (white fish, knife whale and mandarin fish) are world-famous.
Jinling flavor, also known as Beijing-Suzhou cuisine, refers to the local flavor centered on Nanjing. Nanjing cuisine combines the beauty of all directions to meet the needs of all directions, represented by four famous dishes: squirrel color, boiled eggs, anchovies with beautiful liver, salted duck, braised duck wrist liver and duck blood sausage.
Suzhou and Wuxi are the representatives of Suzhou and Wuxi. Traditionally, there are sweet and salty, and the oil is thick and red. Modern gradually tends to be fresh and comfortable, and the color tone is appropriate. Squirrel whales, snail shrimp, tender eggs and Changshu beggar chicken are all delicious dishes stewed with people.
Xu Hai flavor is represented by Xuzhou and Lianyungang, with fresh and salty flavor, five flavors, simple style and affordable.
Characteristics of Jiangsu cuisine
The material is mainly fresh water, the knife work is fine, pay attention to the temperature, and be good at candles, cigarettes, quenching and glutinous rice; Pursue the original flavor, fresh and harmonious, salty and sweet and mellow. The dishes are elegant in style, good in shape and quality, crisp without losing shape, smooth and crisp and beneficial to their taste.
V. Characteristics of Cantonese cuisine
Guangdong is located in the southeast coast, with mild climate and rich products. Baiyue people who lived in Guangdong in ancient times were good at agriculture and fisheries and omnivorous.
After the Qin and Han Dynasties, influenced by the culture of the Central Plains, the omnivorous law was further developed and improved. In modern times, it absorbed the skills of western food and gradually formed a unique southern flavor cuisine-Cantonese cuisine. In recent years, Guangdong
The cuisine is more developed, and new Cantonese cuisine is popular all over the country. Cantonese cuisine consists of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Hong Kong cuisine should also belong to Cantonese cuisine.
Characteristics of Cantonese cuisine
1, wide selection of materials, exotic, make good use of raw and fierce seafood. Cantonese cuisine has a wide variety of ingredients, ranking first among all cuisines in China. Don't ask birds, animals, insects and snakes, eat them all. For example, in terms of animal raw materials, in addition to commonly used chickens, ducks, fish, shrimps, pigs, cows, sheep, snakes, dogs, raccoons, mice and many other animals are also used well. Making good use of fresh ingredients is a major feature of Cantonese cuisine, among which Chaozhou cuisine is the best at seafood.
Knife workers are good at killing raw seafood. The technique is simple and natural, unlike other cuisines.
3. Light and refreshing Cantonese cuisine is characterized by cool, crisp, fresh and tender, which is the main taste of Cantonese cuisine. Dongjiang cuisine tastes salty, sour and spicy, and most of them are home-cooked dishes.
4. Cooking methods and seasoning methods are self-contained. Many cooking methods of Cantonese cuisine originated from the north or the west, and have been continuously improved, forming a set of cooking systems different from other cuisines.
Cantonese cuisine is usually cooked by frying, frying, roasting, stewing and steaming.
Cantonese cuisine uses soy sauce, fruit juice, lemon juice, soy sauce, oyster sauce, seafood sauce, sand tea sauce, fish sauce, chestnut powder, custard powder, tender meat powder, raw flour, butter, etc. These are not used or rarely used by other cuisines.