There are many schools of cooking in China. Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, the "eight major cuisines" in China. Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like Jiangnan beauty; Shandong and Anhui cuisine is like the simple northern healthy Han in Gu Zhuo; Cantonese cuisine and Fujian cuisine are like romantic and elegant sons; Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents. The cooking skills of the "eight major cuisines" in China have their own charm, and the characteristics of the dishes are also different. 1. Shandong cuisine: Region: It consists of two local flavors: Jinan and Jiaodong. Features: strong flavor, love onion and garlic, especially suitable for cooking seafood, soup and various animal offal. Famous dishes: fried prawns, braised conch, sweet and sour carp.
2. Sichuan cuisine: Region: There are two schools in Chengdu and Chongqing. Features: It is famous for its strong flavor, wide flavor, strong flavor and strong flavor. Famous dishes: kung pao chicken, Yipin Bear's paw, shredded pork with fish flavor, shark's fin braised in brown sauce.
3. Jiangsu Cuisine: Developed from Yangzhou, Suzhou and Nanjing local cuisines. Features: cooking techniques are famous for stewing, stewing and stewing; Pay attention to mixing the soup and keep the original juice. Famous dishes: shredded chicken soup, stewed crab powder, lion's head, crystal trotters, duck wrapped in fish.
4. Zhejiang cuisine: Region: It is composed of local cuisines such as Hangzhou, Ningbo and Shaoxing, with hangzhou dishes being the most famous. Features: fresh and tender, soft and smooth, mellow and waxy, refreshing but not greasy. Famous dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken.
5. Cantonese cuisine: Region: There are three schools of Guangzhou, Chaozhou and Dongjiang, with Guangzhou cuisine as the representative. Features: Cooking methods emphasize frying, frying, stewing and stewing. The taste is characterized by cool, light, crisp and fresh. Famous dishes: three shrimps, dragon and tiger phoenix, roast suckling pig, salted chicken, wax gourd cup and old meat.
6. Hunan cuisine: region: the composition of flavor dishes in Xiaoxiang River basin, Dongting Lake area and Xiangxi mountain area. Features: Pay attention to spicy, spicy, sour, spicy, burnt, fragrant and fresh, especially sour and spicy. Famous dishes: braised shark's fin, rock sugar and lotus fragrance.
7. Fujian cuisine: Region: Developed from Fuzhou, Quanzhou, Xiamen and other places, represented by Fuzhou cuisine. Features: seafood is the main raw material, paying attention to sweet, sour, salty and fragrant, and the color is delicious and tender. Famous dishes: Snowflake Chicken, Jin Shoufu, Barbecued Chicken, Orange Juice with Fish, Tai Chi Prawn.
8. Huizhou cuisine: Region: It consists of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative. Features: ham seasoning, fresh rock sugar, good at stewing and paying attention to pyrotechnics. Famous dishes: Gourd Duck and Fuliji Roast Chicken.
There are many schools of cooking in China. Among them, Hunan, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Shandong, Anhui and other cuisines are the most influential and representative, and are often called the "eight major cuisines" in China. The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by physical geography, climatic conditions, resources and specialties, and eating habits. Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like Jiangnan beauty; Shandong and Anhui cuisine is like the simple northern healthy Han in Gu Zhuo; Cantonese cuisine and Fujian cuisine are like romantic and elegant sons; Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents. The cooking skills of the "eight major cuisines" in China have their own charm, and the characteristics of the dishes are also different.
Hunan cuisine
Features focus on spicy, spicy, sour, spicy, burnt and fragrant, especially sour and spicy.
Braised shark's fin, crystal sugar and lotus fragrance.
The characteristics of Sichuan cuisine are Chengdu and Chongqing. It is famous for its strong, wide, thick and strong flavor.
Famous dishes: kung pao chicken, Yipin Bear's paw, shredded pork with fish flavor, shark's fin braised in brown sauce.
The characteristics of Jiangsu cuisine are developed from Yangzhou, Suzhou and Nanjing local dishes. Cooking is famous for stewing, stewing and stewing; Pay attention to mixing the soup and keep the original juice.
Boiled shredded chicken soup, stewed crab powder, lion's head, crystal trotters, duck wrapped fish.
Zhejiang cuisine is characterized by local cuisines such as Hangzhou, Ningbo and Shaoxing, among which hangzhou dishes is the most famous.
Famous dishes are fresh, tender, soft and smooth, mellow, waxy, refreshing but not greasy. Longjing shrimp, West Lake vinegar fish, beggar chicken.
Cantonese cuisine is characterized by Guangzhou, Chaozhou and Dongjiang, with Guangzhou cuisine as the representative. The cooking method emphasizes frying, frying, stewing and stewing, and the taste is characterized by refreshing, light, crisp and fresh.
Famous dishes include three snakes, dragon and tiger phoenix, roast suckling pig, salt bureau (by the fire on the left) chicken, wax gourd cup and ancient meat.
The characteristics of Fujian cuisine are developed from Fuzhou, Quanzhou, Xiamen and other places, with Fuzhou cuisine as the representative. With seafood as the main raw material, it pays attention to sweet, sour, salty and fragrant, and its color is delicious and tender.
Famous dishes: Snowflake Chicken, Jin Shoufu, Sliced Roast Chicken, Ridgefish with orange juice and Taiji Shrimp.
Shandong cuisine is characterized by the two local flavors of Jinan and Jiaodong. It is rich in flavor, prefers onion and garlic, and is especially good at cooking seafood, soup and various animal offal.
The famous dishes are fried, braised conch and crispy carp.
Huizhou cuisine is characterized by its local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative. Ham as seasoning, fresh rock sugar, good at stewing and paying attention to pyrotechnics.
Famous dishes include gourd duck and Fuliji roast chicken.
[This post was edited by the author on 2004-10-1213: 06: 47]
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-Provided by alec520
-release date: 2004-10-1213: 07: 00.
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Hunan cuisine
Hunan cuisine, referred to as "Hunan cuisine" for short, is famous all over the world for its rich varieties, distinctive tastes and strong local characteristics. There are many famous teachers and their own systems.
Hunan Province is located in the south-central part of China, with mild climate, four distinct seasons, abundant sunshine and concentrated rain. There is Hengshan Mountain in Nanyue in the south, Jiuyi Mountain echoes Wuling Mountain in the distance, and Dongting Lake in the north, where the four water culverts of Pavilion, Zi, Yuan and Li meet. The unique natural conditions are conducive to the development of agriculture, animal husbandry, by-products and fisheries, so the products are particularly rich. Today's Hunan cuisine, due to the differences in regional products, social habits and natural conditions, has gradually formed three local flavors: central Hunan, southern Hunan, Dongting Lake area and western Hunan mountainous area.
Hunan cuisine has three characteristics:
First, the knife is exquisite, beautiful in shape and delicious in taste. There are as many as sixteen basic knife techniques in Hunan cuisine, and the specific application and evolution make the dishes varied. For example, a hundred pages of hair are as thin as silver hair, a hundred pages of combs are shaped like comb teeth, a piece of beef fillet is as thin as paper, and innovative dishes such as chrysanthemum squid and goldfish playing lotus are even more innovative. The knife method is strange, lifelike and ingenious. The cleverness of Hunan cuisine knife workers not only pays attention to the beauty of modeling, but also takes into account the needs of cooking in various places, so it can be shaped by taste, with both shape and taste. For example, "Braised Eight Baoji", the whole chicken is peeled and does not leak. The finished product is not only beautiful, but also tender, soft and crisp, and tastes fragrant.
Second, it is famous for being good at seasoning and hot and sour. Hunan cuisine pays special attention to the taste of raw materials, the prominent main taste and the precise connotation. The seasoning process varies with the texture of raw materials, such as "slippery" when seasoning is started with small fire, "simmering" when seasoning is soaked with small fire, "baking" after seasoning, "steaming" while cooking, and so on. The taste has been carefully adjusted. There are many kinds of condiments used, which can cook dishes with sour, sweet, salty, spicy and bitter tastes. There are also some special condiments in Hunan, such as "Liuyang Douchi" and "Xiangtan Dragon Brand Soy Sauce", which are of high quality and rich flavor, adding a lot of color to Hunan cuisine. The flavor of Hunan cuisine is "sour and spicy", with acne as the main ingredient and acid in it. "Acid" is the acid of pickles, which is more mellow and softer than vinegar. Spicy is related to geographical location. Most parts of Hunan are low-lying, with warm and humid climate, which was called "low-humidity land" in ancient times. Pepper has the effects of clearing away heat and appetizing, removing dampness and expelling wind, so it is deeply loved by Hunan people. Over time, it has formed a dietary custom with distinctive regional characteristics.
Third, there are various techniques, especially simmering. As early as the early Western Han Dynasty, the techniques of Hunan cuisine included soup, roasting, boiling, boiling, waxing, soaking, pickling and tumbling. After a long period of replication and change, in modern times, more exquisite skills are brewing. Stews are divided into red stews and white stews in color change, and clear soup stews, thick soup stews and milk soup stews in seasoning, all of which pay attention to slow fire and are original. For example, "Anzu shark's fin" is mellow, and the juice of "Dongting Scarab" is pure and nourishing, all of which are outstanding in Hunan cuisine.
Rock sugar Xianglian Donganzi chicken hot and sour tripe mushroom without yellow eggs
Turtle mutton soup braised beef tendon and bitter gourd stuffed with meat Taoyuan Sanjieyi
Braised turtle skirt with mustard slices and red meat, soft steamed fish, spicy chicken with lotus leaf.
Soft and crisp pork tenderloin, tofu, roasted snail and white water mandarin fish.
Steamed chicken wings with spicy chicken and mushrooms, steamed meat with shredded tender mutton with lotus leaves.
Anzu shark's fin
Steamed fish head with diced red pepper
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-Provided by alec520
-release date: 2004-10-1213: 09: 00.
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Sichuan cuisine
The formation of cooking
Sichuan is located in the middle and upper reaches of the Yangtze River, surrounded by mountains, with thousands of rivers and ten thousand acres of fertile land. It is rich in products and was called "Land of Abundance" in ancient times. Basins, plains and shallow hills have mild climate and evergreen seasons. Developed water conservancy, rich in grain, oil, fruit, vegetables, bamboo shoots, mushrooms, livestock and poultry, with many varieties and good quality, provides rich raw materials for Sichuan cuisine. Mountain and hilly areas are rich in deer, camphor, muntjac, tremella, cordyceps and dictyophora. All kinds of fresh fish produced in rivers and valleys, such as elegant fish and Chinese sturgeon, are unique raw materials of Sichuan cuisine, although the quantity is small.
Sichuan cuisine is one of the main features of Bashu food culture, represented by Chengdu-Chongqing cuisine, and also includes local dishes in Leshan, Jiangjin and Hechuan.
Characteristics of Sichuan cuisine
(1) Pay attention to seasoning.
First, condiments are complex and diverse, distinctive and pay attention to Sichuan flavor. Zanthoxylum bungeanum, pepper, fragrant grain, bean paste, onion, ginger and garlic are commonly used condiments. There are many condiments that are local specialties in Sichuan, such as Baoning vinegar, Pixian bean paste, Mao Wen pepper, Fuling mustard tuber, Zizhong winter vegetables and so on.
Secondly, he is good at multi-level and incremental seasoning methods. Traditional Sichuan cuisine is fried instead of fried, and mainly fried, with rich flavor and folk characteristics.
Third, there are many flavors. The variety of Sichuan cuisine is unmatched by other cuisines. There are more than 20 kinds of flavors commonly used, among which fishy, strange, spicy, homely and red oil are unique flavors. Sichuan cuisine is characterized by its strong, wide and strong flavor. Banquet dishes are mainly fresh; Field seats (ordinary seats in rural areas) are made from local materials, and the dishes are thick, fat, simple and affordable; Most popular dishes are home-cooked and thick.
(2) Cooking skills are good at frying, frying, dry burning and dry frying.
Sichuan cuisine is not oily, and the pot is not changed. Now stir-fry the sauce, stir-fry it quickly, and cook a dish in one pot. Dry cooking and slow stewing, with appropriate soup, the juice naturally gathers, and the juice is thick and shiny, mellow and fresh.
In addition, Sichuan cuisine pays attention to the production and use of soup.
Dry roasted chicken wings, stir-fried shredded beef and Kende soup.
Steamed pork slices Dandan Noodles hot and sour melon strips pocket tofu
Fried winter bamboo shoots with shredded chicken, ribs, pepper and eel
Deng Ying sliced spiced duck tongue bean jelly crucian carp hot and sour fish
Boiled mutton, pepper, sesame chicken, boiled cabbage and longan in southern Sichuan are all boiled.
Husband and wife lung slices kung pao chicken Mapo tofu Sichuan tofu pudding
Ginger lentils, dry roasted carp, fried lentils, mud, Luzhou roast chicken eggs
Chili diced meat home-cooked sea cucumber pepper chicken slices
Dan Dan Noodles
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-Provided by alec520
-release date: 2004-10-1213: 09: 00.
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Cantonese cuisine
The formation of cooking
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, Cantonese cuisine has developed a lot, and new Cantonese cuisine is popular all over the country.
Cantonese cuisine consists of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Hong Kong cuisine also belongs to Cantonese cuisine.
Characteristics of Cantonese cuisine
(1) has a wide selection of materials, exotic customs and 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, just eat. 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.
(2) Knife workers are good at slaughtering fresh seafood. The technique is simple and natural, unlike other cuisines.
(3) light and refreshing. Guangzhou cuisine is characterized by freshness, crispness, freshness and tenderness, which is the main taste of Cantonese cuisine. Dongjiang cuisine is characterized by salty, sour and spicy taste, mostly home-cooked dishes.
(4) The cooking method and seasoning method are self-contained. Many cooking methods of Cantonese cuisine originated from the north or the west, and after continuous improvement, a set of cooking systems different from other cuisines have been formed. Cooking methods include frying, frying, roasting, stewing, stewing, frying, soaking and steaming.
Custard powder, soy sauce, lemon juice, black bean juice, oK juice, oyster sauce, seafood sauce, sand tea sauce, fish sauce, chestnut powder, tender meat powder, raw flour and butter are commonly used condiments in Cantonese cuisine, but they are not used or rarely used in other cuisines.
Fried shrimps with lemon chicken and peach, stewed ribs with pineapple.
Braised scallops, laver, Tianma fish head soup, fried eel slices with red pepper, steamed meat pie with salted eggs.
Chamomile pork belly chicken sauce papaya baked with silver snow fish sand tea beef Wenchang chicken
Steamed fish with Kirin bass in Cantonese style, fried noodles with full descendants and sashimi.
Hemp roast suckling pig Dongjiang brine chicken Dinghu Shangsuhe Sean Pigeon
Guangzhou braised bamboo and mutton fried rice, garlic crispy chicken, rotten sauce beef with Shuangyuexuan.
Stewed chicken feet and chrysanthemum with donkey-hide gelatin, stewed orange juice with three snakes, fried chicken breast and tricolor lobster.
Xiangmangming shrimp balls, white snow shrimp, bamboo shoots and chicken slices, Chaozhou big fish balls.
Braised abalone slices with diced chicken and tofu pot and crispy pigeon pig hands with white clouds.
Crispy fried chicken, mandarin duck sashimi roll, chicken breast in oyster sauce and colorful fried shredded snake.
Braised fish maw with purple radish and shredded chicken, chicken soup with fresh mushrooms, clear soup with crab wings.
Xuyi lobster
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-Provided by alec520
-release date: 2004-10-1213:11:00.
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Cai Min
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 three different flavors: Fuzhou, southern Fujian and western Fujian. 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 spices, including fried, red, pulled, drunk and other cooking methods.
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.
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; The seasoning is peculiar and unique; Exquisite cooking, elegant and generous. Cooking methods are not limited to frying, frying, frying, stewing, stewing, especially the techniques of frying, frying and stewing. Fine selection of materials, proper soaking, accurate seasoning, exquisite soup and proper cooking.
Monopterus albus, chrysanthemum perch and seven-star fish meatball soup with mild spiral slices
Ganoderma lucidum lotus jade cicada Buddha jumps over the wall Xiaochangchun beef skewer with oyster sauce.
Stir-fried mussels in chicken soup, fried carrion, litchi meat, bitter gourd stuffing seafood.
Fried duck slices with salted anchovies and fish balls, angelica, brisket and ginger
Braised snapper roll with shredded squid in original soup.
Stewed cabbage milk soup with garlic scallops and winter melon, and paddled by Babao Redmi.
Songtan roasted eight kinds of roast mutton, minced meat, wax gourd and colored shrimp.
Braised duck with ribs and sand tea, scallops, radish balls, fragrant eel.
Stewed fish with cucumber buds and heartbeat, fried oysters with mussels.
Fried prawns with crab roe, Chinese cabbage, soft porridge, shrimp and jujube soup.
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-by alec520
-release date: 2004-10-1213:12: 00.
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Shandong cuisine
The formation of cooking
Shandong is located in the lower reaches of the Yellow River, on the Jiaodong Peninsula, and extends between the Bohai Sea and the Yellow Sea. The province has a suitable climate and rich products. Coastal areas are rich in seafood, and inland livestock, poultry, vegetables, fruits and freshwater fish are various and widely distributed. Shandong chefs have created superb cooking skills with rich products, and developed and improved Shandong cuisine.
Shandong cuisine is mainly composed of local dishes in Jinan and Jiaodong. Jinan cuisine refers to Jinan, Dezhou and Tai 'an cuisines, while Jiaodong cuisine originated in Fushan, including Qingdao and Yantai cuisines.
Characteristics of Shandong cuisine
Jinan cuisine is good at frying, roasting, frying and frying in cooking techniques. His dishes are clear, fresh, crisp and tender. Traditional vegetables in Jinan are famous for clear soup and milk soup. Jiaodong cuisine is famous for cooking all kinds of seafood. He is good at frying, frying, baking and steaming, and his taste is mainly fresh and light. Pay attention to keep the flavor of the main ingredients.
The overall feature of Shandong cuisine is to emphasize the original flavor of the dishes. The mainland is mainly salty and fresh, and the coastal areas are characterized by fresh and salty.
Braised mullet eggs in oil with scallops and fried crispy shrimp.
Braised abalone in ginkgo biloba with fish rice and three poems
Braised shark's fin in white sauce, south fried meatballs, large intestine, hibiscus, Xishi tongue.
Stewed Cargill fish and assorted vegetables with fried yellow vegetables and scallops in the morning.
Three Gorges pot elbow vinegar shrimp.
Sanmei tofu double-layer barbecue braised duck liver mustard chicken skin
Sauced fish
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-by alec520
-release date: 2004-10-1213:12: 00.
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Cai Hui
The formation of cooking
Anhui is located in the northwest of East China, with plains, hills and mountains. The Yangtze River and Huaihe River cross provinces, with tributaries intertwined with lakes. Fertile land and rich products have laid material conditions for the formation of Anhui cuisine.
Anhui cuisine consists of three local flavors: southern Anhui cuisine, riverside cuisine and Huaihe cuisine, with southern Anhui cuisine as the representative.
Southern Anhui cuisine is famous for cooking delicious food. Good at stewing and paying attention to pyrotechnics. Heavy oil, simple and affordable. Good at keeping the original flavor, many dishes are made of charcoal and stewed with low fire for a long time, so the soup is pure, mellow and fragrant. The dishes along the Yangtze River are represented by Wuhu and Anqing, and they are good at cooking seafood and poultry. Pay attention to knife work, pay attention to various shapes, and be good at seasoning with sugar, especially using smoking technology. The dishes along the Huaihe River are mainly local flavors such as Bengbu, Suxian and Fuyang, which are generally salty and spicy, and the soup mouth is more colorful.
Characteristics of Anhui cuisine
(1) local materials, YEATION materials, raw materials based on fresh and tender.
(2) Skillful use of fire, unique kung fu, featuring heavy colors, heavy oil and heavy fireworks.
(3) Be good at cooking and stewing, and shade properly.
(4) Pay attention to food supplement and keep fit.
Zhu Hongwu tofu grape fish scallop radish Huangshan stewed pigeon
Zhu Hongwu tofu raw chicken Huizhou Zi Yuan pot roasted eel
Wulin duck pearl shark fin flavor chicken fried chicken shredded pork roll
Huizhou hairy tofu Huizhou-style roasted fish and mutton hotpot Babao meatballs
Steamed duck slices with fermented bean curd chicken and minced meat and scallion oil.
Stewed eggs with Toona sinensis buds, steamed duck with chicken milk wrapped in lotus leaves, fat king fish, scallion oil.
Scallop Radish Huizhou Zi Yuan Bagongshan Tofu Pearl Zi Yuan
Wuwei smoked duck
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-Provided by alec520
-release date: 2004-10-1213:13: 00.
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Jiangsu gourmet
The formation of cooking
Jiangsu is adjacent to the sea in the east, Hongze in the west, Taihu Lake in the south, the Yangtze River in the middle, and the canal flows north and south. There is a Hong Kong-Han cobweb in the territory, which is suitable for cold and warm and fertile soil. It is called "Land of Fish and Rice". "Knife whales have gills in summer in spring, fat ducks in autumn and vegetables in winter", and aquatic products, bird food and vegetables are in the air all year round. These rich products provide superior material conditions for the formation of Jiangsu cuisine.
Jiangsu cuisine is mainly composed of four local cuisines: Huaiyang, Jinling, Suxi and Xu Hai, and its influence is spread 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 rich. It is famous for its lightness and taste. 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 famous all over the world.
Jinling flavor, also known as Beijing-Suzhou cuisine, refers to the local flavor centered on Nanjing. Nanjing cuisine combines the beauty of all directions and meets the needs of all directions, represented by four famous dishes such as squirrel color, fried egg, Ren Mei liver and anchovies, 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 whale, snail shrimp, tender egg of chicken and Changshu beggar chicken are all delicious.
Xu Hai flavor is represented by Xuzhou and Lianyungang, with fresh and salty flavor, five flavors, simple style, and practicality. 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 tender, and beneficial to their taste.
Steamed swordfish soup, braised silver carp head and frozen crucian carp
Braised chicken with shredded yellow cucumber and ginger fish, Jinling salted duck, longevity vegetable, yellow mud.
Taihu whitebait farewell my concubine fried blood glutinous boiled crucian carp
Wuxi Meat Bone Si Wen Tofu Crystal Yaorou Chicken Juice Boiled Dried Silk
Babao Pumpkin Cup Hillbilly Grass Chicken Sangu jiaozi Dongtai Fish Soup Noodles
Caogong noodles fish Dao Sam sun wonton shanjingyuan mutton noodles scallion cake
Assorted fried noodles, pork fried dumplings, braised fish noodles in red oil, Huangqiao sesame seed cake.
Carrot cake, glutinous rice ham, spiced fried fish and tofu stains
Hu Lian Po Wu Xin Gan Wei Kai Si Yang Ba Pu Cai Yangzhou fried rice
Cooked lotus root (sweet-scented osmanthus sugar lotus root) with crayfish stewed with beggar chicken and gourd wrapped in silver wire
Stewed sweet potato honey juice with ginger and lotus root roll and Babaoshan medicinal mud.
Three fresh trotters, tiger skins, chicken legs, crispy ducks and fish floating in milk.
Spicy sparerib Pingqiao Tofu Crab Powder Tofu Furong Tofu
Squirrel, lotus root starch, jiaozi, rice flour, fish head and spiced turtle.
The best braised pork in the world, the best soup in the world.
Banqiao vegetable rice mixed with coriander and melon in the country, four kinds of spirits and two kinds of spicy hotpot
Ball soup boiled chicken porridge crispy bean sugar porridge Dongtai fish soup noodles
Lotus seeds, red beans, sweet-scented osmanthus, taro, Nantang chicken head soup, chicken and duck blood soup.
Jiangnan eight-treasure porridge anchovies
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-by alec520
-release date: 2004-10-1213:13: 00.
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Zhejiang cuisine
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 three local cuisines: Hangzhou, Ningbo and Shaoxing, with hangzhou dishes as the representative.
Characteristics of Zhejiang cuisine
(1) Material selection carving "fine, 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 The North is good at cooking southern dishes, and its taste is characterized by freshness and 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 and exquisite, exquisite and elegant.
Many dishes are full of beautiful legends, and strong cultural color is a major feature of Zhejiang cuisine.
Braised fish with three silk in honey sauce, shaking clam Dongpo meat in Fenghua.
Fenghua taro broth fish balls chrysanthemum yellow croaker soup mushrooms and shrimps.
Braised pork ham and radish cake with colorful yellow croaker and dried chicken.
Lard dumplings, shrimp wonton, bamboo shoots, sliced, soup, pickled cabbage, roasted bamboo shoots.
Sauerkraut soup with cabbage, old method, shrimp and moss, small square yellow croaker soup.
Longjing shrimp dried vegetables braised meat wulangjie barbecue Xihu water shield soup
Three-silk mixed with razor clam Hangzhou sauce duck with small buckle and single rot
Ningshi eel shredded chicken shredded Fenghua taro orchid bamboo shoots
West Lake vinegar fish with loquat and spicy chicken and plum meat.
Honey sauce fire recipe Dongpo meat Longjingxia casserole fish head tofu
Fish balls in broth