Similarly, a dish can't taste all the flavors of life, which is also a failure for me as a chef. Don't let yourself fall into the brink of failure, just make a little change, and then our lives will start to be completely different. Everything will change when we change ourselves. A dish will make you unbalanced in nutrition and have no goal in life.
Are you still considering eating a dish? Thank you for your invitation.
Before answering this question, we must first understand the characteristics of the eight major cuisines.
Shandong cuisine can also be called Beijing cuisine, the representative of northern cuisine, which requires very high techniques. The application of heavy sauce, garlic and onion is mainly salty and fresh.
Cantonese cuisine is very rich in ingredients, paying attention to the taste of ingredients themselves, highlighting a fresh and smooth; Making soup is a must for Cantonese cuisine.
Fujian cuisine is rarely spread in China, but it has a great influence abroad. Like Cantonese cuisine, it also attaches great importance to the umami flavor of dishes. There are many kinds of soups, and the way of getting drunk is very particular about the chef's skill, sweet and sour, and light.
Su cuisine is one of the court cuisines, and there are many Su cuisines on the state banquet menu of the State Guesthouse. More famous is the quasi-young school; The taste is sweet, the requirements for knife workers are very high, and the dishes are quite exquisite.
The most famous Zhejiang cuisine is hangzhou dishes, which is very close to the taste of Jiangsu cuisine and sweet and light. It pays attention to the mutual collocation of ingredients and has a very rich taste and beautiful shape for the ingredients themselves. It is a high-class cuisine and can often be used for state banquets.
Hunan cuisine is very popular in recent years, and the fish head with chopped pepper may be known all over the country, which can be said to be one of the representatives of Hunan cuisine. Heavy oil is rich in color, fragrant and sour, and has a heavy taste;
Anhui cuisine is characterized by heavy oil and high temperature requirements. The cooked food is very famous and salty.
Sichuan cuisine is the most influential cuisine in China, ranking first among the eight major cuisines. Sichuan cuisine is very rich in taste, which can be said to have absorbed the characteristics of major cuisines in the north and south. Spicy, sour and spicy, strange taste, spicy, spicy and fishy are the characteristics of Sichuan cuisine. If the delicacy of the dishes around Chengdu represents the delicacy of Sichuanese, then the Jianghu dishes in Chongqing highlight the roughness of the man in East Sichuan. Chongqing hot pot is full of honesty, blood and pride of Paoge.
To sum up, if I have to eat only one kind of food all my life, I will only choose Sichuan food. Because Sichuan cuisine almost concentrates the essence of major cuisines, the taste you want to eat can be reflected in Sichuan cuisine. For example, the boiled chicken in Cantonese cuisine and the saliva chicken in Sichuan cuisine have almost the same cooking ingredients, but the only difference is the different seasonings.
Old irons, choose Sichuan food, there is nothing wrong with it! 666
I'm glad to get back to this question. Among the eight major cuisines, Sichuan cuisine is my favorite. When choosing raw materials, we should not only ensure the quality, but also make the best use of it. Knife workers pay more attention to silk matching, block matching, strip matching and piece matching. The raw materials are delicacies, fresh seafood, wild vegetables and poultry meat, which pay attention to specifications, with clear priorities, bright colors and coordination.
1, Mao Wangxue, famous all over the country, is spicy and delicious, and its taste and color give people a feeling of great appetite. Needless to say, the taste is simply not put in the mouth, fresh and refreshing, and the temptation of spicy is understandable.
2. Mapo tofu is a household name, famous all over the world, and famous for its mala Tang. Its production is even more exquisite, and eating it in your mouth makes people want to stop.
3, Sichuan-style pork, or Lianshan Sichuan-style pork authentic, a piece of meat 1 2, see that although the oil is heavy, it is fat but not greasy to eat in the mouth, coupled with rice, it is called a fragrance and a household name.
Hello, everyone. Let me answer a question. Which of the eight Chinese cuisines do you like best? As a native Cantonese, I definitely like Cantonese food. Let me introduce three famous Cantonese dishes to you:
Roasted suckling pig with Cantonese cuisine
1, fried eggs with five willows. This is a very traditional Cantonese dish, an "ancient taste" Cantonese dish. Compared with other dishes, this is a simple and special method. First, prepare a bottle of shredded pork, probably papaya, onion, tender ginger, carrot, cucumber and so on. (If you don't use shredded pork, you can also use shredded onions, carrots and green peppers instead of shredded pork), but first fry the onions, carrots and green peppers, and then add three eggs; Secondly, after the wok is heated, add peanut oil or other vegetable oil, continue to heat until the oil boils, and pour in eggs, saying that it is fried eggs. In fact, the oil is more prosperous, one side is fried until golden, and the other side is turned over. In fact, frying poached eggs in peacetime is almost the same, and then putting them on the plate; Step 3, prepare a bowl and mix the sweet and sour juice, including tomato sauce, white vinegar, white sugar, salt and cold water. If there are three such eggs, just mix half a bowl of juice. Pour the sweet and sour juice into the oil pan. After the sweet and sour juice is slightly boiled, add five willow leaves, then continue to cook on low heat. Finally, thicken the juice with a little starch until it becomes thick, and pour it directly on the eggs. The color of fried eggs with five willows is very attractive. Take a bite, the sauce is sweet and sour, the pickles are crisp, and the appetite is greatly increased. If it's too troublesome, you can choose to go to the old Cantonese restaurant in Guangdong. This dish is usually served now. It is a super dish.
Fried eggs with five willows
2, pineapple meat (also known as meat). This is a simple and easy-to-use scene dish that all ages love to eat. There are two legends about "Goo Ru rou". One is that this dish is sour and sweet, and the smell makes people swallow. The other is Cantonese cuisine, which started in the Qing Dynasty and is the signature of a certain history, for the sake of "ancient meat". Sweet and sour tenderloin is a deep-fried dish, so the cut tenderloin should be marinated in marinade for convenience. The so-called wrapping and frying means that pork is wrapped in egg liquid and flour, dried and fried thoroughly in an oil pan. Generally, it will be fried twice. In order to make the outside crispy, the inside is cooked but still tender. The unique fragrance of pineapple and the color of Huang Chengcheng make it the best partner of sweet and sour pork. The key to goo goo meat is that "sweet and sour juice can't take away the taste of meat". Many people, especially children, have no resistance to sweet and sour taste. If you don't believe me, the original boring French fries can still become the king of popularity as long as there is ketchup. Compared with the unchangeable taste of tomato sauce and sweet and sour sauce, the sweet and sour taste of goo goo meat is very important, just like a childlike innocence that can never be guessed. I like this dish very much, but it's a pity that Cantonese people can't eat too much spicy food. This dish is fried, easy to get angry, and can't be eaten often, but it is ok to eat it once or twice a month. I suggest you try it sometime.
Braised pineapple meat
3, lobster sauce squid oil wheat dish. This is a home-cooked dish, and it is also a dish that people like to order when they go to the Cantonese restaurant. Why did you launch this dish? Because cooking this dish must have pot gas, which is called "wok gas" in Cantonese. This "wok" means wok in Cantonese, that is, this dish must be cooked well enough. This is my favorite dish. There are few raw materials, such as oil lettuce 1 bar, canned lobster sauce and shad 1 box, 5-6 pieces of garlic and a little salt. It's simple. First of all, prepare the required ingredients, pat the garlic flat, peel and chop it, clean the oil wheat leaves, drain the water and cut it into sections. Pour some oil into the pot. After the oil is boiled, add the oil wheat leaves and stir fry over high fire. Then sprinkle a little salt and stir well. After the oil wheat leaves are fried to green, they can be taken out of the pot and put on the plate. Then, pour a little oil into the pot, add minced garlic when the oil temperature is 50% hot, stir-fry, then add the minnows and douchi cut in advance, stir-fry with low fire, then add 1 tablespoon cooking wine and a little water, turn the heat down after boiling, and let the fragrance of douchi and minnows boil, and then add a little salt and a little soy sauce to stir-fry evenly. Finally, pour the oil-wheat dish into the pot and stir-fry for five minutes, add half a bowl of raw flour and water to thicken the soup, thicken it, put it on a plate and serve it, and a delicious oil-wheat dish of black bean and shad will be ready. This dish is semi-vegetarian, but it has fish. If I eat alone, I can eat three bowls of rice alone.
Hello, friend. I am an out-and-out Hakka girl in Guangdong, and I am glad to answer your question.
Among the eight Chinese cuisines, I also like Shandong cuisine and Sichuan cuisine very much, and Cantonese cuisine is my favorite. When many people mention our Cantonese cuisine, they will probably think of morning tea, old fire soup, nourishing sugar water and all kinds of lo-fi flavors. It is also called "gourmet paradise" by diners. In China on the Tip of the Tongue, Cantonese cuisine makes people salivate. So, why do you like Cantonese food best? As a native of Guangdong, I think there are the following points:
First, among the major cuisines in China, Cantonese cuisine has a long history and China traditional culture is profound; Therefore, Cantonese cuisine is also the development and inheritance of China's excellent traditional culture.
Second, most Cantonese dishes are light, delicious, nutritious and healthy; Cantonese cuisine allows us to enjoy the delicious food brought by ingredients and eat healthy and long life. In terms of cooking techniques, we Cantonese prefer steaming, boiling and stewing. Stewing can reduce saturated fatty acids by about 40%. According to the data released by the National Center for Disease Control and Prevention, the overweight rate of Guangdong people is only 26%, ranking fifth from the bottom among 3/kloc-0 provinces in China. We can keep in good shape while enjoying delicious food, which is why we are loved by everyone.
Third, help us develop good scientific eating habits and build a harmonious family and society. Combined with the scientific diet arrangement of "eat well in the morning, eat well in the middle and eat less in the evening", the customs and habits of Guangdong people drinking morning tea are deeply rooted and have a long history, which has formed a scientific and good eating habit imperceptibly; At the same time, drinking morning tea with your family on weekends and holidays and summing up the gains and losses of the week can enhance your family's sense of happiness and responsibility, and also help build a harmonious and stable society, with many benefits.
To sum up, Cantonese cuisine has positive significance and function for individuals, families and society. While retaining China's excellent traditional food culture, Cantonese cuisine keeps up with the trend of the times, keeps innovating and developing, and is accepted and loved by more and more people. This is why I like Cantonese food.
Among the eight Chinese cuisines, I like Fujian cuisine, Jiangsu cuisine and Cantonese cuisine best. As a child growing up in Guangdong, if you want to say your favorite food, it is of course Cantonese food. Cantonese cuisine, namely Cantonese cuisine, consists of Cantonese cuisine, Dongjiang cuisine and Chaozhou cuisine. Although it started late compared with other cuisines, its unique cuisines and charm have to be said to be unique.
Cantonese cuisine is very particular about materials and ingredients, while ingredients are very particular. There are more than 20 cooking methods for Cantonese cuisine, the most common of which are steaming, stewing, frying, frying, roasting, stewing and buckling. In addition, Cantonese cuisine is very particular about cooking, especially the dishes that are being fried now, and pay attention to the combination of color, fragrance, taste and shape. The taste is fresh and tender, paying attention to the original flavor, which will change according to the season; Generally, summer and autumn dishes are mainly light; The diet in winter and spring tends to be strong; Of course, it will be cooked according to the tastes and preferences of diners.
Here are five common cooking methods of Cantonese cuisine.
1. Steaming For fresh seafood and poultry meat, steam is used for cooking, and the characteristics of steaming can effectively preserve the original flavor of the ingredients.
Steamed fish with yellow feet
Composition:
1 live yellow-footed fish, 1 ginger, 1 onion, 5ml fish sauce, 15ml steamed fish sauce.
Exercise:
The first step is to remove the internal organs of fish scales, add shredded ginger and drop a little fish sauce.
Step 2, after the fire expands, put the fish in a steamer and steam it for 12 minutes, and steam it in a wok with high fire for 8- 10 minutes.
Step 3: Turn off the fire, take out the fish, and pour out the fish juice from the steaming plate (the fish juice smells fishy).
Step 4: Add chopped green onion, pour in 80% hot cooking oil, and finally pour in steamed fish and soy sauce.
Second, the cooking method is to put all the ingredients into a casserole and cook slowly with a small fire. The most famous is the delicious soup cooked by Cantonese people.
Old Mudang Shen Yi Tommy
Composition:
Old hen 1, codonopsis pilosula 20g, coix seed 20g, ginger 1, a little salt.
Exercise:
Step 1: Slice the ginger, wash the old hen and cut into large pieces. Choose the old hen that has been fed for a long time, the meat is full and tough, the meat contains high calcium, and the cooked soup is fragrant and delicious.
Step 2: Wash Radix Codonopsis and Coicis Semen for later use.
Step 3: Cook the chicken with clear water, blanch it, remove the blood and some oil, take it out, rinse it with clear water, and remove the floating foam on the surface, so that the boiled soup is clear and tasteless.
Step 4: Boil the casserole with water, add all the ingredients, boil the water again, and simmer for 2 hours.
Step 5: When the time is 2 hours, add some salt to taste, and the delicious old hen Dangshen barley soup will be ready.
Third, the methods of stewing and stewing are similar. Stir-fry the ingredients with hot oil first, then add appropriate amount of soup and seasoning for cooking, and finally leave a small amount of juice.
stewed duck with bean sauce
Composition:
Half a duck, mushrooms 10, ginger 1 root, onion 1 root, bean paste 1 spoon, 5 ml of cooking wine, 20 ml of light soy sauce.
Exercise:
1. Wash and chop the duck, slice the ginger and chop the onion.
2. Pour proper amount of cooking oil into the hot pot, add ginger slices and duck meat, and stir-fry until dry.
3. Add mushrooms, drop cooking wine and salt, and stir-fry repeatedly for fragrance.
4. submerge the duck in water, add bean paste and soy sauce after boiling.
5. Turn to medium heat for half an hour, then collect the juice from the fire and sprinkle with chopped green onion.
Fourth, the practice of frying is to fry the ingredients in the oil pan.
Fried cod steak
Composition:
250 grams of deep-sea cod, 50 grams of starch, 50 grams of flour, eggs 1 piece, and 20 grams of bread crumbs.
Exercise:
Step 1: Clean the cod fillets and cut them into fillets with a thickness of about 1cm and a length of 6-8cm. Add a little salt and marinate slightly. Drain and set aside.
In the second step, the ratio of starch to flour is 1: 1, and a little edible salt and water are added to make a thick batter, so that the consistency is that the batter wrapped in fish will not drip.
Step 3: Pour the oil into the pot and cook until the chopsticks bubble. Wrap the fillets in batter and put them in the oil pan.
Step 4, turn to low heat, turn over while frying, fry until solidified, and take out the two sides slightly yellow.
Step five, add the egg liquid to the remaining batter for the first time and stir it into a thin batter.
Step six, the fried fish steak is covered with a thin layer of batter and dipped in bread crumbs.
Step 7, fry the fish in the pot again until both sides are golden.
5. The cooking method is to heat cooking oil in a hot pot, add garlic, pepper or ginger to stir fry, and then add ingredients to stir fry quickly.
Sautéed Sponge Gourd
Ingredients: 2 loofahs and 4 cloves of garlic.
Exercise:
Step 1: Peel the loofah and cut it into small pieces, and cut the garlic into pieces.
Step 2, add garlic and salt to the hot oil in the wok and stir-fry until fragrant.
Step 3, add loofah and stir-fry until soft, and add a little water and stir-fry until loofah is cooked.
In addition to sharing the above five cooking methods of home cooking with you, for Cantonese cuisine, the most important thing is that the ingredients must be fresh, and only fresh ingredients can cook delicious food, especially the natural flavor of ingredients. Personally, I think this is a classic of Cantonese cuisine.
List of traditional virtues and cultural heritage of the Chinese nation. Eating habits and living standards have improved rapidly. Food safety and the construction and development of a harmonious society. The standard of living has obviously improved.
Climate difference between north and south of China. Eating habits. There are regional cuisines, with eight major cuisines as typical representatives and obvious regional characteristics.
In the north, Shandong cuisine is the most representative. Among them, Manchu-Han banquet and court food have been passed down to this day.
How many diners, literati writers, linger, and how many stories and articles have been achieved.
South China is warm and rich in ingredients. Guangzhou, the capital of food, has food.
Guangdong has Cantonese food. Lucky suckling pig platter. Stewed goose in deep well, boiled chicken in Qingyuan, Chaoshan casserole porridge.
Hunan Hunan cuisine Chopped fish head and Dongting fish and shrimp.
The stinky bean salary in the fire palace.
Jiangsu cuisine, Nanjing salted duck, duck blood vermicelli, Zhejiang cuisine, West Lake vinegar fish, leek bacon.
Anhui Anhui cuisine: stinky fish and shredded pork sauce with cabbage.
Fujian cuisine. Fujian snacks. Eat along the street!
One side of the landscape supports one side of the people. The delicious food in my hometown is the yearning for home for thousands of wanderers in Qian Qian, because I think about things.
China on the Tip of the Tongue allows you to taste snacks with strong ethnic characteristics. Authentic local cuisine and dishes.
Speaking of the eight major cuisines, they are Shandong, Sichuan, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Huizhou. To say that I like it best, the feeling is different according to the eating habits of different regions. Occasionally, the lighter dishes are Cantonese and Fujian dishes, while Sichuan and Hunan dishes will taste spicy. I'm from the northeast and now I live in Dalian. I usually eat a lot of seafood and like to match some spicy dishes. Sichuan cuisine is the first choice. It pays attention to color, fragrance, taste and shape, and has made great efforts in "taste". The taste of Sichuan cuisine has also undergone great changes, such as hemp, spicy, salty, sweet, sour, bitter and fragrant, with clever collocation and flexibility.
I like them all. My motherland is vast and rich in resources. Brothers and sisters of all ethnic groups, everyone has their own special dishes, a person's source of nutrition, food is the best way to supplement, and the effect is also the best! If possible, eat all the delicious food in the world, that is the greatest happy life!
Among the eight major cuisines, Sichuan cuisine is relatively exposed, and other cuisines have eaten some, preferring the spicy taste of Sichuan cuisine and Hunan cuisine.
Famous dishes of Sichuan cuisine, such as: