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Let's introduce the top ten cuisines in China in detail, and let's learn about local cuisines with local characteristics.
Top ten cuisines in China:
Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Huizhou, Chu cuisine and Beijing cuisine.
First, Shandong cuisine
Famous dishes of Shandong cuisine: sweet and sour Yellow River carp, oil-fried giant clams, and Dezhou boneless braised chicken.
Shandong cuisine is a local dish in Jinan, Shandong and Jiaodong, and the seafood cooked by Jiaodong local dishes is particularly delicious. The better cooking methods are frying, frying, grilling, steaming, etc., and the taste is light and garlic-loving. Jinan cuisine's taste is light, and it pays more attention to colors. Shandong cuisine is the earliest local flavor dish, so it is the first of the top ten cuisines.
Second, Sichuan cuisine
Sichuan cuisine: kung pao chicken, Dengying beef and fish-flavored shredded pork.
Sichuan cuisine is a kind of cuisine that many young people like to eat, and it has a strong taste.
pepper
And pepper and Zanthoxylum bungeanum are the main condiments, with a variety of flavors, such as fish flavor, sweet and sour and red oil, which are the distinctive cuisines in China. Sichuan cuisine has two schools of cuisines, Chengdu and Chongqing, and is famous all over the country.
Third, Cantonese cuisine
Famous Cantonese dishes: Shang Tang _ Lobster, Roasted Goose, Pineapple Sweet Soup, Shacha Beef, Rose Soy Chicken.
Cantonese cuisine is one of the four famous traditional cuisines in China. Cantonese cuisine is a distinctive cuisine composed of three local flavors, namely, Cantonese cuisine, Chaozhou cuisine and Dongjiang cuisine. Cantonese cuisine is fine and rich in materials. The dishes are clear but not light, oily but not greasy. Be good at cooking. Chaozhou cuisine is good at cooking seafood with pure taste, while Dongjiang cuisine is good at casserole dishes with strong fragrance and salty taste, which has a unique local flavor.
Fourth, Fujian cuisine
Famous Fujian dishes: Buddha jumps over the wall, orange-flavored fish, and drunken chicken.
Fujian cuisine is a kind of cuisine formed by the flavor dishes in Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is relatively light and good at using brown sugar as ingredients, which can play the role of color matching and fishy smell removal. Minnan cuisine has the characteristics of fresh and refreshing, while western Fujian cuisine is mainly Hakka cuisine, which has a strong mountain flavor.
Five, Jiangsu cuisine
Famous dishes of Su cuisine: Wuxi Meat Bone, Yangzhou Dried Silk, Nanjing Salted Duck and Sweet and Sour Mandarin Fish.
Jiangsu cuisine has a long history and many dishes, mainly Nanjing, Yangzhou and Suzhou. Yangzhou and Zhenjiang are talented knife workers. They are good at making chicken dishes with light taste, while Suzhou and Wuxi dishes are good at making seafood and vegetables with sweet taste. Nanjing salted duck is a famous dish in Nanjing cuisine, which is delicious and mellow.
Sixth, Zhejiang cuisine
Famous dishes of Zhejiang cuisine: steamed pork with lotus leaf powder, West Lake vinegar fish, Longjing shrimp and rock sugar turtle.
Zhejiang cuisine is mainly composed of Hangzhou, Wenzhou, Ningbo and Jinhua, each with strong local characteristics. Hangzhou cuisine makes fine dishes fresh and crisp. Ningbo cuisine emphasizes freshness, softness and smoothness, and is good at cooking seafood dishes, which keeps the original flavor of the dishes. Wenzhou cuisine is fresh and fresh, and seafood is the main flavor. Jinhua cuisine, with ham as the core, pays attention to maintaining the unique color and flavor of ham, which is quite famous in other places.
Seven, Hunan cuisine
Famous dishes of Hunan cuisine: Donganzi chicken, whole duck with bread, spicy chicken, turtle soup, and five-yuan fairy chicken.
Hunan cuisine is a local flavor dish that many people like to eat. The dishes are delicious, spicy and fresh. Hunan cuisine is dominated by local flavors such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The taste of dishes in Xiangjiang River Basin pays attention to delicious and sour, while the dishes in Dongting Lake Area are good at cooking seafood and poultry and livestock with salty, spicy and soft tastes. Xiangxi cuisine is good at cooking delicacies, and its taste focuses on Yu Xian spicy and so on.
Eight, Anhui cuisine
Famous dishes of Anhui cuisine: stewed soft-shelled turtle with ham, salted fresh mandarin fish, and stewed in Huangshan Mountain.
Huizhou cuisine is a distinctive cuisine in China. In the ranking of the top ten cuisines in China, Huizhou cuisine pays attention to cooking game and keeps its original flavor. Many dishes are stewed with small fire, and the soup is mellow and fragrant. He is good at cooking seafood and livestock. The dishes are salty and spicy, and the soup is thick and heavy. I like to put coriander to taste.
Nine, Chu cuisine
Famous dishes of Chu cuisine: steamed wuchang fish, Jingwu duck neck, fried lotus root clip and pimped eel.
Chu cuisine is Hubei cuisine, a local cuisine with a long history. It is mainly composed of four major flavor schools: Han and Jing, Huang and Xiang. It is the essence of hubei cuisine to pay attention to the taste of Chinese cuisine and keep the nutrition of dishes. Among them, the more famous dishes are Huangpi Sanxian, steamed wuchang fish and glutinous rice dumplings. Jingsha cuisine is famous for its fresh name of freshwater fish, among which the representative dishes are Jingsha fish cake and Babao sea cucumber. Huangzhou cuisine refers to the special flavor of Huangshi and Ezhou, Xiangpai refers to the dishes of Xiangyang and Shiyan, and the famous dish of Enshi, Xiaomi Nianrou, is also very delicious.
X. Beijing cuisine
Famous dishes of Beijing cuisine: Beijing roast duck, crispy fish, barbecue and rich chicken.
Friends who travel to Beijing must have eaten Beijing roast duck, which is very delicious. Many Beijing dishes have strong taste of trout. Ranked among the top ten cuisines in China, Beibeijing Cuisine is a local flavor dish in Beijing, which is mainly composed of beef and mutton, royal palace dishes in Ming and Qing Dynasties, and Tan Jiacai, who is good at cooking seafood, with fine workmanship and good taste.