The most exquisite and culturally connotative nature in China is Huaiyang cuisine, which is the ceiling of Chinese cuisine.
To be exquisite, the premise is to be exquisite and exquisite, so that you can be patient.
Who pays the most attention to nature is a scholar. In the past, scholars were usually from the families of officials and tycoons. These people "have status, wealth, leisure, elegance and freedom". Only when you have the conditions can you pay attention to the saying that only three generations of wealth can know how to eat and drink. Only five generations can you know the article. Merchants don't have five generations of directors who don't pay attention to bureaucrats. No three generations don't pay attention to exaggeration, but the reason is very clear. So you can see that private kitchens in the late Qing Dynasty, such as Tan Jiacai Zuan cuisine and Yang Shixiang's family cuisine, are all the accumulation of several generations or Tong Jianyue from the land of long wealth, and Yuan Mei with the garden list. Li Yu, who is occasionally sent by leisure, is nothing like a royal family with many conditions, but only lacks freedom and pays attention to norms, so he lacks the opportunity to experiment. Naturally, it is not as good as what the folk giants and scholars call the most delicious in the folk. < P > Who is the most delicate scholar is naturally one of them? If the geographical delicacy is concerned, it is not covered in the southeast of wuyue, which has long been the most smooth and developed area in China. < P > Huaiyang cuisine is the representative of literati cuisine. It is also the second largest imperial court cuisine, the largest official cuisine in the Ming and Qing Dynasties, and the largest private cuisine. It is also one of the four classical cuisines, with the most branches, flavors and contents. Before Sui and Tang Dynasties, it was the direct lineage of China's two major schools of southern cuisine, and it was also a typical representative of southern cuisine in the Central Plains.
Celebrities often pay attention to dishes and tell stories, and constantly pay more attention to turning decay into magic, making amazing dishes with ordinary things. People's singing is also the best cuisine in Xian Yi, which can give consideration to the north and south, old and young, because of the special communication and integration between the north and the south of the Grand Canal. The word "light and peaceful" summarizes the philosophical thought of the golden mean, which seems simple, but it is the most important thing to work hard. These words are recorded in detail in various note novels. What is "light and peaceful": ordinary materials, fine and elegant, natural, and advocating true beauty. Light seasoning, according to physical properties. The shade is suitable, depending on the taste. Auxiliary does not hide the Lord, and alcohol is pure. It's peaceful if it's not strong enough for the stomach. It's beauty to be pale and speechless. Fresh and fluid, clear and quality. Light but not thin, fat but not greasy. Crisp and rotten without losing its shape, smooth and tender and crisp to get its true taste.
Huaiyang Cuisine is also the only one among the four classical cuisines with a mature theory and a written theory. It is the masterpiece of ancient cooking theory, especially the official dishes and private kitchens. For example, Tan Chu Zu 'an Cuisine is the concept and technique of Huaiyang, which was developed by master Huaiyang, plus local techniques and special ingredients.
Huaiyang Cuisine is also the only one among the four classical cuisines with the art of vegetable carving. This kind of art, modelling technique, which had existed before the Song Dynasty, had a direct impact on the aesthetics of other departments. Seeing dishes is generally unique to court cuisines.
When Yiguan crossed the Southern Dynasties, the development of the south of the Yangtze River brought the northern flavor into the Jianghuai indigenous barbarians to form a * * * The bureaucratic flavor of aristocratic families basically continues the traditional style of the northern court, which is the first large-scale integration and transformation of the northern and southern flavors.
The southern tour of Emperor Yangdi, the opening of the Grand Canal in Sui and Tang Dynasties and the use of grain transportation have cast the imperial style and health awareness of the northern palace, which have been separated for hundreds of years, into a new food fashion of aristocratic families in the south of the Yangtze River, providing a geographical and cultural basis for the formation of its light and peaceful characteristics.
The flourishing development of the market in Tang and Song Dynasties and the addition of literati. Huaiyang cuisine is enriched, and the local characteristics are not much different from those of modern times, showing a prosperous trend, and finally forming Huaiyang cuisine. And began to integrate cultural genes and exquisite nature
The emperors' previous southern tours in Yuan, Ming and Qing Dynasties and 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 Huaiyang cuisine to reach its peak, especially the literati were the catalysts to make Huaiyang cuisine reach its peak. The five banquets listed in the notes of the Qing Dynasty are barbecue banquet, bird's nest banquet, Qingjiangpu whole lamb banquet, Huai 'an whole eel banquet and Jiading dolphin hoof banquet. The first two originated from the court, and Huaiyang monopolized the second largest Huaiyang monopolized the third Huai' an. There are also fish seats in Huai' an, which may not affect the rest. All the whole sheep and eels are made of sheep and eels. It can be seen that there are 18 lanes in the fine court Manchu-Han seats, 54 lanes in the north and south, 3 in Jiangsu and Zhejiang, and the rest in Beijing, Manchuria and Guangdong. There are 12 lanes in each of Fujian and four places, which shows its influence. When Qianlong visited Yangzhou in the south, the local characteristics first appeared among the people. After the Manchu banquet, Cixi was held everywhere.
The Qing Dynasty banknotes also contained "the dishes with provincial characteristics: the ones with distinctive dishes are Jingshi, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou and Huai' an." Huaiyang area is five out of ten, and Jingshi and Fujian are also deeply influenced by Huaiyang, but each is half. It can be seen that those with characteristics are mostly influenced by it
Scholars, gardens, The combination of food and drink created the peak of China's classical era in all aspects. A Dream of Red Mansions is a witness.
During the Ming and Qing Dynasties, salt merchants and government officials in Hecao developed their rich and exquisite dishes to an outrageous extent, and the literati with practical experience only specialized in one dish made it systematic and theoretical.
In the late Qing Dynasty and the early Republic of China, with the decline of canals and salt industry and the rise of port economy, the center of Huaiyang cuisine gradually moved to the first-line chefs in Shanghai, Nanjing and Hangzhou, and the audience was also scattered by the literati and giants in the government. Turn to the common people
The generalized Huaiyang cuisine is a large family that summarizes the southeast flavor, mainly the ancient Yangzhou, which is in line with the salt areas of Huaiyan and Zheyan in Ming and Qing Dynasties. It inherits the flavor of Wu Chu, and the southern flavor of Huaiyang is a relatively independent natural ecological area, including the Huaihe River and the Yangtze River basin plain. The southeast coastal areas and the surrounding hilly areas
The specific scope is mainly the middle and lower reaches of the Yangtze River and Huaihe River, and the south reaches Fuxia, the first line, the north of Wuling, and the intersection with Guangdong flavor. The cuisine in the southwest of Xiamen is in a transition to Lingnan and Guangdong cuisine. Zhangzhou inherits Hakka cuisine with a heavy color of the Central Plains, and the north reaches Xuzhou, Huaibo, Huaihe River, Dabie Mountain, the north reaches Lu Yu flavor, and the west reaches Wuhan. Tongbai, Shan Zhinan and Sichuan-Hunan flavor meet Yichun, and Ganzhou is in a transition form. The core area is naturally influenced by Sichuan and The modern administrative regions along the Yangtze River and along the Canal include Jiangsu, Zhejiang, Shanghai, Anhui and Jiangxi, and the Fuzhou Gang of Hubei and Fujian in Jianghan Plain in Hubei, including Jianghuai flavor branch, Jiangnan flavor branch, southeast coastal flavor branch and Jiangnan hilly flavor branch.
The central place of Huaiyang cuisine has been transferred from Wu Chu before Qin and Han Dynasties to Jiankang in the Southern and Northern Dynasties to Jiangdu Hangzhou in Sui, Tang and Song Dynasties to Jiangdu in Yuan, Ming and Qing Dynasties to Shanghai and Hangzhou in the late Qing Dynasty and early Republic of China.
In the past, it was fresh and elegant. Both of them do not understand the meaning of the word "Huai" and "Yang" separately. In a broad sense, when referring to the cuisine, as mentioned before, the lack of any one can not represent Huaiyang, the land of the southeast; In a narrow sense, when it refers to flavor, without any city in Huai 'an and Yangzhou, Huaiyang will lose its peak, the integration of literati's food gardens and the soul, which is really the solid foundation of not understanding its origin.
There is no such name in Huaiyang, a Huaiyang area, which usually refers to the Zhoukou of Chendijin, the ancient market of Tai Hao. Although it belongs to the Huaihe River basin, its flavor belongs to the Lu Yu flavor coverage area, so Huaiyang is written as Huaiyang, which is a thousand miles away. In addition, there is a professional geographical term Huaiyang Mountain Ridge in geography, which refers to the first-line hills of Tongbai Dabie Mountain, but it is only a geographical professional term.
Weiyang means that Yangzhou can only represent the flavor of Yangbang and a city, but it can't represent Huaiyang cuisine in a broad sense and chivalrous sense. It ignores the influence of other hell and really doesn't understand the development process of cuisine.
Mistake 2: The relationship between Huaiyang cuisine and Jiangsu cuisine. Scholars with a little common sense know that Su cuisine always refers to Su Bang cuisine centered on Gusu. After the founding of the People's Republic of China, a group of ignorant people took it for granted that administrative divisions were used to refer to cuisines, and Jiangsu cuisine was named after Jiangsu cuisine instead of Huaiyang cuisine among the four major cuisines, saying that Jiangsu cuisine was one of the four classical cuisines. Little did they know that the formation of cuisines was the result of long-term physical geography and humanistic habits, and Jiangsu was never an independent geographical unit, so it was impossible to name cuisines after provinces like other provinces. It reflects that he doesn't know the origin of Jiangsu Su characters and the meaning of Su cuisine.
as mentioned above, the generalized Huaiyang cuisine includes Xu Hai, Xiaohuiyang, Jinling and Suzhou-Wuxi flavors in Jiangsu, and also includes Anhui, Fuzhou, Fujian, Jiangxi and Hubei in Zhejiang, especially the Hangzhou-Huizhou gang, which is one of the core, can not be ignored. These are the four classical cuisines, so it is not appropriate to replace Huaiyang cuisine with Jiangsu cuisine as the four major cuisines. The formation time of Huaiyang cuisine is also much earlier than that of Jiangsu province.
As a chivalrous cuisine, Xiao Huaiyang flavor is one of the four major flavors in Jiangsu, which is directly influenced by each family and one of its sources, and can include the rest. Before the reform and opening up, Su cuisine usually refers to Su Bang cuisine. Although Su Bang cuisine is good, it obviously cannot cover the flavor of other regions, so it is not appropriate to use Su cuisine as the abbreviation of Jiangsu cuisine. Just because the word "Su" in Jiangsu comes from Suzhou, we can't say that the flavor of each district is summarized by Su. That's not a man-made concept, and it's not realistic. And even if the concept of Jiangsu cuisine represents Jiangsu flavor, its history is too short, only a few decades, and it can't reflect the long history and rich cultural connotation.
Therefore, neither broad sense nor chivalrous Jiangsu cuisine nor Jiangsu cuisine can be said to be the general name of Jiangsu's local flavor.
In a word, the concept of Jiangsu cuisine can't represent the big Huaiyang cuisine, nor can it summarize the local flavors in Jiangsu, let alone the small Huaiyang flavor. The concepts of Jiangsu cuisine and Huaiyang cuisine cannot be simply equated. The latter can represent and include the former, but the former cannot include the latter.
This is why the predecessors chose Huaiyang as the representative of the four classical cuisines, especially reflecting the profound geographical, historical, humanistic and cultural connotations behind it.
Why did the predecessors say that Lu, Huai, Chuan and Yue, their ranking sequence reflected their origins, the changing historical process of China's economic center of gravity, the process of * * * constantly migrating and exploring the four natural divisions of Han, the three major basins of the Yellow River, the Yangtze River and the Pearl River, and the actual natural divisions with Qinling, Huaihe River and Lingnan as the watershed of each region.
there are seventeen local flavors in China, namely Qilu, Suyang, Bashu, Lingnan, Anhui, Xiaoxiang, Qiantang, Fujian, Taiwan, Yanjing, Songhu, Songliao, Sanjin, Zhongzhou, Jingchu, Ganjiang, Qinlong, Yunnan and Guizhou.
In addition, there are twenty-one ethnic flavors, vegetarian, medicinal and dietary flavors.
which of the eight traditional cuisines in China cuisine is the most exquisite: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine
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it must be Su cuisine! !
Huaiyang cuisine is the best and most exquisite among Jiangsu cuisine!
Huaiyang cuisine is very particular about knife work, but any experienced chef of Huaiyang cuisine is very meticulous in knife work.
Huaiyang cuisine is exquisite in form and mellow in taste.
Huaiyang cuisine is very good at cooking. It pays attention to cooking skills and is good at stewing, stewing, simmering, steaming, roasting and frying.
The raw materials of Huaiyang cuisine are mainly rivers, lakes and seafood, and great attention is paid to the freshness of ingredients. The dishes are fresh and slightly sweet.
China's food culture has a very long history. As early as the Spring and Autumn Period, different food styles appeared in the north and south regions. Now, it has formed eight major cuisines and delicious food with local characteristics. Shen Kuo recorded in his book Mengxi Bi Tan: "Generally, southerners are addicted to salt, while northerners are addicted to sweetness. Fish and crabs are covered with molasses, which is convenient for northern customs. "Now it is completely different. Northerners love salty food and southerners love sweet food. Because of the differences in eating habits in different places, the dishes are also very different.
how do you say this question? Every cuisine has exquisite dishes. Even Zhejiang cuisine and Jiangsu cuisine, which are famous for their delicacies, also have some dishes of Xialiba people. We can't generalize all the dishes, and we can't represent all of them by individuals. This is somewhat similar. Some people think that Sichuan cuisine is only spicy, and Cantonese people eat everything the same. This is really based on subjective cognition, which is not true and is extremely irresponsible.
There is such a record in "Songs of the South and Heaven": "What did Peng Keng care about?" At that time, there was a kind of chicken soup in Xuzhou, which was very delicious and deeply loved by Emperor Yao. Paying attention to soup mixing was a major feature of Jiangsu cuisine. Sichuan cuisine has its own name of "one dish, one style, one hundred dishes and one hundred flavors", and 24 flavors have their own characteristics. Of course, when it comes to Sichuan cuisine, in addition to the well-known Chongqing hot pot, the boiled cabbage that often appears at state banquets is also Sichuan cuisine. Can you say that Sichuan cuisine is not exquisite? Shandong cuisine was once a court dish, and the dishes presented to the emperor were exquisite and delicious. The clear soup of Shandong cuisine was very delicious, and the color was clear and fresh, which made people want to stop. It is well known that Zhejiang cuisine pays attention to knife work, and the crisp taste is hard to dislike. Fujian cuisine is good at cooking seafood with beautiful colors. Hunan cuisine, like Sichuan cuisine, tastes spicy, salty and sour. Huizhou cuisine originated in Huizhou area, with heavy oil, heavy color, heavy fire power, rich selection of materials and good seasoning. Cantonese cuisine originated in Guangdong, with rich aquatic products and exquisite techniques. Cantonese cuisine is widely available, almost all-inclusive, and it is really a foodie.
Every major cuisine has its subtleties, but it is difficult to compare who is good and who is bad, and who is exquisite and not exquisite. Usually, a cuisine has thousands of delicacies, some of which look exquisite and some of which don't seem so beautiful, but it seems unfair to judge them selectively. Every cuisine of the Chinese nation is a treasure of Chinese culture, the crystallization of the long-term interaction between the working people of our country and nature, and it has its unique regionality. To be honest, comparison itself is an irresponsible behavior.