The raw materials of Huaiyang Cuisine are mostly dominated by aquatic products, and most of the Huaiyang specialties take Wulin River Fish as the main material, with top cooking skills as the support point, the original color of the local flavor as the top grade, and the pursuit of perfection with the wonderful fit for all mouths, and the great vulgarity without losing its SiXian, especially the distinctive core concepts of "harmony, refinement, purity, and newness". Huaiyang cuisine pays great attention to knife skills, knife skills are more detailed, but also known for melon carving. The shape of the dishes is exquisite, and the flavor is pure; in cooking, it is flexible to use the degree of ripeness, pay attention to the fire, good at stewing, simmering, simmering, warming, steaming, burning, stir-frying; the raw materials are mostly dominated by aquatic products, and the emphasis is on freshness, and the taste is calm, fresh and a little bit of sweetness. Famous dishes include stewed lion's head with crabmeat, boiled dried silk, three sets of duck, soft pocket long fish, crystal pork, squirrel Mandarin fish, Liangxi crispy eel and so on. Its dishes are delicate and refined, with an elegant style.
Is Huaiyang Cuisine one of the eight major cuisines
Huayang Cuisine belongs to the eight major cuisines. In the early years of the Qing Dynasty, Sichuan, Lu, Huaiyang and Cantonese cuisines became the most influential local cuisines at that time and were called the four major cuisines. By the end of the Qing Dynasty, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine, the four new local cuisines differentiated from the formation of the *** with the composition of the Han Chinese diet of the "eight cuisines".
What are the flavor characteristics of Huaiyang Cuisine
The flavor characteristics of the taste of fresh and calm, salty and sweet and moderate, both north and south. And, Huaiyang Cuisine's selection of materials pay particular attention to fresh, tender; production of fine, pay attention to knife work, especially melon carving is renowned in the four directions; seasoning light taste, emphasize the flavor, emphasis on the soup, fresh flavor; bright colors, fresh and pleasing to the eye; beautiful modeling, chic and novel, vivid and realistic; a wide range of dishes, the system is huge; workmanship is fine, especially pay attention to knife work, pay attention to the shape of the dish and carving; color, smell and taste of the shape of the best.
Huaiyang cuisine cuisine
Huaiyang cuisine to Yangzhou cuisine as the originator, as early as in the Western Han Dynasty, Huai'an Han Fu everyone Mei multiplied the seven hair has this paragraph: "the fat of the cattle, vegetables to bamboo shoots and bushes. The fat dog's and, risk to the mountain skin. The food of Chumiao and the rice of Anhu. The food of Chumiao and the rice of Anhu are not dissolved in a ball, and are dispersed in a single sip. So I made Yiyi to fry, easy teeth to harmonize. The paws of the bear are in the diaphragm, and the spoon is in the sauce. The roasted parsnip was made of thin jerricans, and the chopped carp was made of fresh carp. Autumn yellow su, white dew of ru. The wine of Lan Ying is used to cleanse the mouth. The meal of a mountain beam, the birth of a leopard. A small meal, a big slurp, like soup and snow. This is also the world's most beautiful also" Huaiyang cuisine was formed in the Ming and Qing dynasties, but especially in the Qing Dynasty is prevalent. From ancient times to the middle of the Qing Dynasty, Yangzhou is a famous metropolis in the country and the world, and its food culture has formed a system of its own, and it has integrated and influenced the neighboring local cuisines such as Zhenjiang, Yancheng, Nanjing and so on. Huaiyang Cuisine is also the only cuisine named after a city among the major Chinese cuisines.
Yangzhou is located on the north bank of the Yangtze River, next to the Beijing-Hangzhou Grand Canal, geographically an important transportation hub connecting the north, south, west and east, and has been an affluent land of fish and rice since ancient times. As early as the Sui and Tang dynasties, Yangzhou was already prosperous, not only in terms of cultural exchanges, but also in terms of consumption. From the documentary records of the famous Huaiyang cuisine can be traced back to more than a thousand years ago; Yangzhou's cultural exchanges, the development of the heyday of the same process, through the Tang and Qing dynasties, and also in the Qing Dynasty, Kangxi, Qianlong years to reach the peak of the momentum in the two emperors frequently during the southern patrols, stayed in Yangzhou time and time again. By the Qianlong period, Huaiyang cuisine has become one of the four major national cuisine.