It is said that Peng Zu gave birth to many children, and his youngest son, Xiding, was his favorite. Xiding fished, but Peng Zu was determined not to let him drown. China's food culture has a long history. Due to the differences in natural conditions, people's living habits and economic and cultural development, different regions have gradually formed their own local cuisines and cuisines in the historical development and evolution. Finally, it is recognized that the most representative and influential cuisine is.
The lion's head with crab meat is a traditional special dish in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine. The taste is smooth, fat but not greasy, and rich in nutrition. Known as BEM. The main raw materials are meatballs made of minced crab meat and pork (commonly known as minced meat in Yangzhou). Huaiyang cuisine is one of the eight major Han cuisines in China, with Yangzhou cuisine (Weiyang cuisine) as the main cuisine and Huai 'an cuisine as the supplement.
Huaiyang cuisine refers to the Huaiyang regional kitchen formed in Yangzhou and Zhenjiang with Yangzhou and Huai 'an as the center, covering the surrounding Huai 'an, Taizhou, Yancheng and Nantong. The above aspects also need to start with your culture. Huaiyang regional kitchen refers to Huazhou regional kitchen centered on Huai 'an and Yangzhou, which is popular in Chinese-made centers, Zhenghe, Zhejiang-made, Zhenjiang-made, Ang-made, Huaiyang-made, Jinling-made, Susie-made and Xu Hai-made kitchens. Cooking, cooking, cooking, cooking, cooking and attention are well integrated in Jiangsu kitchens.
The formation and development of Cantonese cuisine is closely related to Guangdong's geographical environment, economic conditions and customs. Guangdong is located in the subtropical zone, near the South China Sea, with abundant rainfall and rich products, and is full of green all year round. Cantonese cuisine has always been blessed. As early as the Western Han Dynasty, the spirit of Huainanzi included Cantonese cuisine.