How much do you know about the eight cuisines of China's food culture?

Guangdong cuisine, the eight major cuisines of China cuisine culture

Guangdong cuisine is composed of three local characteristics: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. Wide area, complicated materials, meticulous materials selection, exquisite craftsmanship, good at change, attention to taste, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Try to be light in summer and autumn, strong in spring and winter, good at home cooking, and need to grasp the right temperature and temperature. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

anhui cuisine, one of the eight cuisines of China cuisine culture

Huizhou cuisine in Anhui is an important representative of Huizhou cuisine, which started in Shexian County in the foothills of Huangshan Mountain, namely Huizhou in ancient China. Later, Tunxi town along the Xin 'an River became a distribution point for tea such as "Qihong" and "Tunlu" and special agricultural products such as Huimo and Sheyan, and the catering industry was relatively developed. The core of anhui cuisine slowly moved to Tunxi, where it was further developed. Zhao Gou once asked Wang Zao, who is interested in learning soil, and Wang Zao cited Mei Shengyu's poem to talk about "Cowtail Beaver, Sand Horseshoe Turtle". Cowtail civet is civet, also known as white forehead. Huizhou cuisine is good at cooking, stewing and steaming, but less at frying and cooking. It is a workshop for heavy smelting of fuel oil and heavy colors.

Hunan cuisine, one of the eight cuisines in China's food culture

Hunan cuisine is based on the development trend of local cuisines such as Xiangjiang River, Dongting Lake and mountainous areas in western Hunan. The cuisine in Xiangjiang River is centered on Changsha, Hengyang and Xiangtan, and is an important representative of Hunan cuisine. Its production is meticulous, the materials are universal, and there are many kinds. Its characteristics are rich in oil, strong in color and high in cost performance. Pay attention to crisp, spicy and tender taste. Xiangxi cuisine is good at spicy and spicy, and has a strong taste of Santangxiang. Hunan cuisine has a long history. As early as the Han Dynasty, it has produced cuisines, and its cooking skills have reached a very high level.

Zhejiang cuisine, one of the eight cuisines in China's food culture

Southern cuisine, represented by Hangzhou, Ningbo and Shaoxing, became famous earlier. Zhejiang cuisine has a long history. People in the capital opened a restaurant in the south, and used northern cooking methods to make the rich and varied raw materials in the south full of color and flavor. "Cooking in the south and cooking in the north" became a major feature of Zhejiang cuisine. For example, in the past, the taste of northerners was not light. After the Northeasters entered the south, it harmed the taste of northerners and put sugar in the dishes. After Bianjing specialty food "Tangku Yellow River Crucian Carp" arrived in Lin 'an, Hangzhou, it was cooked into Zhejiang specialty food "West Lake Vinegar Fish" with fish as raw material.

Jiangsu cuisine is one of the eight cuisines in China's food culture.

Jiangsu cuisine is a special dish in Jiangsu. Jiangsu is a region where chefs meet and extract. The first professional chef whose works are famous in China and the first metropolis named after the chef are here. Making wild pheasant soup for Yao Emperor, it was named Da Peng Guo, which is today's Xuzhou, so it was called Peng Keng, alias Peng Zu. During the Xia and Yu Dynasties, "Huai Yi Gong Yu" and Huai Bai Yu were all offerings until the Ming and Qing Dynasties. "The person who talks about delicious food has the beauty of the region", and the beautiful vegetable chives in Taihu Lake in Shang Tang stage have reached the stage of elegance. During the Spring and Autumn Period, Yi Ya of the State of Zhao once taught in Xuzhou, and the "mutton with fish belly" developed by him has been passed down through the ages, which should be the foundation of the word "fresh" ...

Sichuan cuisine, one of the eight cuisines in China's food culture, is also a cuisine with a long history, and its origin is Ba and Shu in ancient China. According to the records of Huayang National Records, Pakistan "grows five grains locally, sacrifices six animals" and produces fish salt and tea honey; Shu is "fish in the Woods, fruits and vegetables in the garden, four generations of festivals are ripe, and there is no ambiguity." At that time, the seasonings in Pakistan and Shu countries already included marinade, rock salt, Sichuan pepper and "Yangpu Ginger". In the cultural relics of cemeteries in the Spring and Autumn Period and the Warring States Period, there have been various kinds of bronze and ceramic tableware, and the budding period of Sichuan cuisine can be seen. The establishment of Sichuan cuisine was probably between the unification of Qin Shihuang and the separation of the three countries.

China cuisine is one of the eight major cuisines.

The establishment and development of Huizhou cuisine is closely related to the human history, topography, economic strength and customs of Shandong region. Shandong is one of the cradles of China classical culture. Located in the middle and lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula stands out between the Bohai Sea and the Yellow Sea. Domestic mountains are horizontal and vertical, rivers and lakes overlap, fertile fields are thousands of miles, resources are abundant, geographical location is superior, and culture and art are relatively developed. Its grain production ranks third in China; There are many kinds of vegetables and fruits with high quality, which is called one of the "three major vegetable gardens in the world". For example, Jiaozhou cabbage, Zhangqiu scallion, Cangshan garlic and Laiwu ginger are well-known at home and abroad.

Fujian cuisine, one of the eight major cuisines in China's food culture

Fujian cuisine is famous for its meticulous selection of materials, careful knife skills, attention to maturity, soup mixing and seasoning, and winning by taste. Its cooking skills have four unique characteristics. First, it uses meticulous knife skills such as slicing, cutting and cutting, so that raw materials with different textures can achieve in-depth effects. Therefore, the knife skill of Fujian cuisine has the reputation of "cutting flowers like Li, cutting them into silk like hair, and making them as thin as paper". For example, if the cold dish is "Braised", each piece of very thin jellyfish skin is cut into 2 ~ 3 pieces, then cut into extra-thin shreds, then cooked with radish strips of the same size, cooled and served with seasonings. Which country has the best food?

1. China

There are nearly a thousand kinds of cooking methods for lunch, such as roasting, roasting, stewing and steaming, which further constitute various cuisines and types with different tastes.

2. Japan

Japan is a famous snack island country, and its cuisine attaches great importance to regionality and seasonality in the selection of ingredients, and it is refined in cooking and well-made.

3. Italy

Italian food with a long history has done great harm to restaurants in European and American countries, and has the reputation of "the mother of western restaurants".

4. France

French cuisine is one of the world-famous cuisines. Its delicate taste and delicious sauce can really be called an art.

5. Thailand

There are more and more applications of curry sauce in Thai cuisine, among which Mashavin curry is called the first curry sauce and the first food in the world.

6. India

Indian food is famous for its curry, and the key is to mix a variety of spices according to different ingredients such as fish, meat and vegetables.

7. Spain

Spanish cuisine is one of the top five cuisines in the world, which is equally famous with French, Indian, China and Italian cuisines.

8. Spain

There is a saying: "Live in France, travel to the United States, and eat in Spain."

9. Greece

Greeks love mutton very much. The most well-known beef food first recommends beef pie and roast lamb.

11, Turkey

The most famous barbecue will be Turkish charcoal fire, which is delicious.