Shandong cuisine: It consists of some local flavors of Jinan, Qingdao and Jiaodong. Strong flavor, onion and garlic, especially for cooking seafood, soup and various animal offal.
Representative dishes: Fried Daha, Braised Conch and Crispy Carp.
Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Pakistan and Shu.
According to the records of Huayang National Records, Pakistan "grows five grains locally, and has six animals", and produces fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and the four generations are ripe, and there is no ambiguity." At that time, the condiments in Pakistan and Shu had brine, rock salt, Sichuan pepper and "Yangpu Ginger". Among the cultural relics unearthed in the cemetery during the Warring States period, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between the unification of Qin Shihuang and the separation of the three countries.
Sichuan Cuisine: There are two schools in Chengdu and Chongqing. It is famous for its rich, wide, thick and strong flavor.
Representative dishes: Kung Pao Chicken, Yipin Bear's Paw, Fish-flavored shredded pork, and dry-roasted fish wings.
Jiangsu cuisine is the local flavor cuisine in Jiangsu.
Jiangsu is a place where famous chefs gather. The first professional chef named after Chinese classics and the first city named after the chef's surname are here. Making pheasant soup for Emperor Yao, it was named Da Peng Guo, which is today's Xuzhou, hence the name Peng Keng, also known as Peng Zu. In the Xia and Yu dynasties, "Huai Yi Gong Yu" and Huai Bai Yu were all tributes until the Ming and Qing Dynasties. "The person with beautiful dishes has the beauty of the region", and the leek flower, a beautiful vegetable in Taihu Lake in Shang Tang's time, has become an elegant hall. During the Spring and Autumn Period, Yi Ya of the State of Qi once taught in Xuzhou, and the "mutton with fish belly" created by him has been passed down through the ages, which is the origin of the word "fresh" ......
Jiangsu Cuisine: Developed from Yangzhou, Suzhou and Nanjing local cuisines. Cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup and keep the original juice.
Representative dishes: dried shredded chicken soup, stewed crab powder, lion's head, crystal dishes and feet, and fish wrapped in duck.
Zhejiang cuisine, represented by Hangzhou, Ningbo and Shaoxing, became famous earlier.
Zhejiang cuisine has a long history. People in the capital opened restaurants in the south, using northern cooking methods to make the rich raw materials in the south delicious, and "cooking in the south and cooking in the north" became a major feature of Zhejiang cuisine. For example, in the past, the taste of southerners was not sweet, but after northerners went south, it affected the taste of southerners, and sugar was also put in the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material.
Zhejiang Cuisine: It consists of local cuisines such as Hangzhou, Ningbo and Shaoxing, and the most famous one is Hangzhou Cuisine. Fresh and tender, soft and smooth, mellow and glutinous, refreshing and not greasy.
Representative dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken.
Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine.
Guangzhou cuisine includes famous foods in the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, excellent skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Summer and autumn strive to be light, winter and spring are rich, and they are good at stir-frying, which requires mastering the temperature and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.
Cantonese cuisine: There are three schools of 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.
Representative dishes: Three Snakes, Dragon, Tiger and Phoenix, Roasted Suckling Pig, Salt Bureau (left by the fire) Chicken, Winter Melon Cup, and Old Meat.
Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area.
The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. Its production is fine, the materials are extensive, and there are many varieties. Its characteristics are rich in oil, strong in color and practical. Pay attention to crispy, hot and sour, soft and tender taste. Xiangxi cuisine is good at being fragrant, sour and spicy, and has a strong mountain flavor. Hunan cuisine has a long history. As early as the Han Dynasty, it has formed a cuisine, and its cooking skills have reached a fairly high level.
Hunan Cuisine: It is developed with the dishes of Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area as the representatives. Pay attention to spicy, spicy, sour, spicy, burnt and fragrant, especially sour and spicy.
The main representative dishes are: Steamed Bacon, Donganzi Chicken, Braised Meat with Red Pepper, Braised Cold Mushroom, Sunflower Shrimp Cake, Rock Sugar Xianglian, Squid with Hot and Sour Pen, etc.
Cooking method of sunflower shrimp cake:
Ingredients: 200 grams of shrimp, 20 slices of bread, 2 eggs, 5 grams of melon seeds, fat pork, water chestnut, starch, etc.
Method: Chop shrimp, fat meat and water chestnut into powder, moisten starch and seasoning and mix well. Cut the bread into round slices, spread the shrimp stuffing, and stick the sunflower petal-shaped eggs around the stuffing. Beat the egg white into snowflake paste, cover the shrimp cake, insert melon seeds, put them in 50% hot oil, fry them with warm fire until the bread is golden yellow, remove them and serve.
Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife work, stress on cooking, soup mixing and seasoning, and winning by taste.
Its cooking skills have four distinct characteristics. First, it uses meticulous slicing, cutting and cutting to make raw materials with different textures taste thoroughly. Therefore, the knife maker of Fujian cuisine has the reputation of "cutting flowers like plums, shredding them like hair, and making them as thin as paper". For example, in the cold dish "Radish sting", the thin jellyfish skin is cut into 2 ~ 3 pieces each, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and served with seasoning.
Fujian cuisine: developed from Fuzhou, Quanzhou, Xiamen and other places, with Fuzhou cuisine as its representative. Seafood is the main raw material, paying attention to sweet, sour, salty and fragrant, and the color is delicious and fresh.
Representative dishes: Snowflake Chicken, Jin Shoufu, Braised Chicken, Orange Juice Cargill Fish, Taiji Shrimp.
Huizhou cuisine in southern Anhui is the main representative of Huizhou cuisine, which originated in Shexian County at the foot of Huangshan Mountain, namely Huizhou in ancient times. Later, Tunxi Town on Xin 'an River became the distribution center of famous teas such as "Qihong" and "Tunlu" and local products such as Huimo and Sheyan, and the catering industry was developed. The focus of Huizhou cuisine gradually shifted to Tunxi, where it was further developed. Song Gaozong once asked Wang Zao, who was a bachelor, and Wang Zao cited Mei Shengyu's poems to answer "Oxtail Beaver in Snow, Horseshoe Turtle in Sand". Cowtail civet is civet, also known as white forehead. Huizhou cuisine is good at cooking, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.
Anhui Cuisine: It is composed of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative. With ham as seasoning, crystal sugar is fresh, good at stewing and paying attention to pyrotechnics.
Representative dishes: gourd duck and Fuliji roast chicken.
Anhui flavor is mainly composed of three dishes: southern Anhui, along the Yangtze River and along the Huaihe River, among which southern Anhui cuisine is the representative. Southern Anhui cuisine originated from Guwei Prefecture, that is, Shexian County at the foot of Huangshan Mountain, a world-famous tourist attraction. Riverside cuisines refer to the local cuisines in Hefei, Wuhu and Anqing. The dishes along the Huaihe River are composed of local flavors such as Bengbu, Suxian and Fuyang. Each of the three Huizhou dishes has its own merits and is rich and colorful. But to sum up, it mainly has four basic characteristics:
First, use local materials to win by fresh. Huidi is rich in delicacies, game, seafood and poultry, and the local materials make the local characteristics of the dishes stand out and ensure the freshness. The second is to make good use of the fire, and the fire work is unique. According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, high fire, medium fire and low fire are used for cooking respectively. Third, it is good at burning and stewing, and the shade is appropriate. In addition to the techniques of frying, frying, frying, stewing, boiling, roasting and simmering, it is especially famous for roasting, stewing, smoking and steaming vegetables. The fourth is to pay attention to nature and keep fit with food. Anhui cuisine inherits the tradition of homology of medicine and food in the motherland, and pays attention to food supplement, which is a major feature of Anhui cuisine.