Beijing cuisine is a combination of Shandong cuisine, ethnic cuisine and palace cuisine with Beijing flavor. The history of its formation is not long, but it has a wide influence in the whole country and even in the world and enjoys a high reputation.

The basic characteristics of Beijing cuisine are: exquisite selection of materials, exquisite knife work, changeable seasonings, rigorous cooking, emphasis on seasonality and accompanying meals.

The cooking methods of Beijing cuisine are comprehensive and varied, and they are good at frying, roasting, rinsing, frying, sliding, frying, roasting, stewing, stewing, dipping, drawing, boiling and mashing. There are various methods of "explosion" of Beijing cuisine, which can be divided into oil explosion, sauce explosion, onion explosion, water explosion and soup explosion. The taste is crisp, fresh and refreshing, and the original flavor is maintained. It requires good color, fragrance, taste, shape and container.

The famous dishes of Beijing cuisine are: Beijing roast duck, barbecue, mutton hotpot, pot fish, pickled fish, boiled meat, diced chicken in sauce, fried tripe, shark's fin in brown sauce, peach blossom fan, stir-fried shredded beef, imperial concubine chicken, airball, fried bergamot roll, Manchu banquet, whole pig banquet, all-lamb banquet and all-duck banquet.

Besides, Yangcai is a famous seafood and seafood cooked in Shan Ye, and most of the dishes are fresh. As early as the Southern Song Dynasty, "horseshoe turtle in the sand and oxtail fox in the snow" was a famous dish. Huaiyang cuisine pays attention to simple material selection, moderate firepower and heavy oil color, so it tastes mellow and can maintain its original flavor. Cooking is good at stewing, stewing, roasting and simmering. Huaiyang cuisine is also very particular about knife work. A 2 cm thick square stem can be split into 30 pieces. It is definitely a pleasure to watch Master Huaiyang's swordsmanship. There are many Huaiyang cuisine restaurants in Beijing, the most famous of which is Huaiyang Village. The success lies entirely in the complicated way the master treats the dishes, but he dare not be careless. Regardless of material selection, knife cutting and seasoning, they all follow the rules and emphasize the charm. Cooking is poetic, not condescending or dull.

Famous dishes in Taiwan Province Province.

Pearl pirong

Take minced meat, shrimp, seasoning, add water and white powder, squeeze into a ball, roll glutinous rice on the outside and steam. The finished product is small and exquisite, delicious and elastic.

Babaoya

The duck cavity is filled with ham, carrots, mushrooms, diced bamboo shoots, lotus seeds, mung beans, dried shrimps, glutinous rice and seasonings, roasted, steamed and boiled. It is a traditional banquet dish with beautiful appearance and delicious taste.

Cistanche deserticola roast chicken

Stir-fry chicken nuggets and seasonings, add water and mushrooms, and cook; Put the cistanche deserticola slices in and cook until cooked. Cistanche deserticola is a Chinese herbal medicine with mild nature. Stewed with chicken, it has the effect of nourishing yin and strengthening yang, is suitable for tonic in autumn and winter, and has good color and fragrance.

Wuwei chicken

Marinate chicken with seasoning, add water, heat, and cook slowly until cooked; After cooling, coat with egg yolk and starch, fry, chop and pour with sauce. Crispy skin and tender meat, delicious.

Three mushrooms provide longevity.

Saute Volvariella volvacea, Lentinus edodes and Lentinus edodes with seasoning and stew. Fresh and delicious.

Squirrel yellow croaker

Decapitate fresh fish, bisecting, pickle, deboning, cutting with knife, and stir-frying with egg paste; Pour the sauce while it is hot. Because of the cross knife pattern cut on the meat surface, when frying, the skin shrinks the meat roll and becomes a flower strip, which looks like a squirrel. Crisp skin, delicious, sweet and sour.

Sea cucumber tendon

Boil the cooked sea cucumber and beef tendon in broth, add seasoning and pour black vinegar before eating, which is more delicious.

Fried snail

The agate snail with seasoning is fried with fire. The aroma is rich. Snail meat is nutritious, and it is a high-protein and low-fat food, which contains phosphorus compounds. Can be used for treating hypertension, nephropathy, tuberculosis, anemia and diabetes.

Shandong cuisine

It is famous for its fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow.

Jinan cuisine is good at frying, roasting, frying and frying. Its famous varieties are sweet and sour Yellow River carp, Jiuzhuan large intestine, crispy soup, roasted conch, roasted Sophora japonica in oyster sauce, roasted prawn, clear soup bird's nest and so on. Jiaodong cuisine is famous for cooking all kinds of seafood, with fresh and light taste. Its famous varieties include "dry steamed Cargill" and "fried conch". After the founding of the People's Republic of China, innovative famous dishes include abalone in original shell, walnut meat in milk soup, fish in white sauce, and elbow with sesame powder.

Cantonese cuisine

There are many famous dishes, but if you want to come to Guangdong, I suggest you don't miss the following:

1, baking class:

1) roast suckling pig. There are many ways to eat it. The most traditional way is to slice the skin (only the skin) and eat it with soft candy. Crispy and delicious, full of fragrance. You'll like it. The new way of eating includes eating with fruit (mango), which is not bad. I personally prefer the traditional way of eating.

2) roast goose. This is, especially in Guangdong. The delicious roast goose is crisp and fragrant. Eat the first piece alone, without sauce, and experience the thick original flavor of roast goose. Then you can dip in sour plum sauce and so on. Sour plum sauce is more greasy, which can make your appetite open and eat more.

3) Roast squab. If you can eat the above two kinds in other cities, this kind of roasted pigeon is really super delicious in Guangdong, and it is difficult to cook it in other places. Because young pigeons are smaller, it is not easy to bake them with crispy juice. I usually eat one by myself.

4) Other barbecues: ribs, meat and barbecued pork. Have a chance to taste them one by one, each with its own characteristics.

2, white-cut chicken:

Mainly chicken and spices. Of course, unless you go to a particularly famous restaurant specializing in chicken, the quality of chicken in general is not as good as that in rural areas. The key lies in the practice and sauce.

White-cut chicken, as its name implies, is to boil the chicken in white water and then take it out and dip it in sauce.

In fact, the process of cooking chicken really has its own method. For example, what water to use, what seasoning to add to the water when cooking the chicken, when to take the chicken out during cooking, soak it in ice water and so on. Every family has its own unique skills. The "straight" standard of white-cut chicken is that the bones should be bloody, the muscles should be just cooked, the skin should be crisp and the meat should be fresh and tender.

Then there is the sauce, although it is nothing more than oil and salt, sugar, ginger, onion, ginger, monosodium glutamate or chicken essence, soy sauce and so on. But the proportion and practice are very particular.

3, fish intestines:

There are many ways to fry eggs. Personally, I think the most delicious and distinctive thing is fried eggs with fish intestines, which are big and delicious. Fried eggs with shredded ginger and onion, so I don't have to worry about the smell. In short, it was handled well. One of my favorites.

4. Osmanthus fragrans:

This is positive and you will fall in love with it deeply. How come? I haven't studied it. But there is a layer of skin outside (like pigskin), with pickled sweet but not greasy fat in the middle and salted egg yolk in the middle, tied with cotton rope outside and sliced when eating. Wow ~ ~ delicious.

5. Other recommended Cantonese cuisine: sweet and sour pork, steamed fish (steamed with olive horn, or steamed), sauced duck, drunken pot, spinach with shrimp head sauce, cold jellyfish skin, various soups and so on ~ ~

Cantonese food, which should also include Chaozhou-Shantou food, I also like it very much:

1, foie gras with brine:

Chaozhou-Shantou cuisine has a lot of lo-fi flavor, but my favorite is foie gras, which is really fragrant, tender and smooth and will never be forgotten.

2. Scorpion brand:

Is to brand the raw oysters of seafood into the shape of cakes. The oysters are fresh and tender, and the cake is crisp, which is a perfect match.

3. Frozen shrimps and crabs:

This should be a special dish in Chaoshan cuisine, which is to freeze the seasoned raw shrimps and crabs at a low temperature of MINUS 200 degrees and take them out when eating. This is really special.

4. Taro:

This taro paste is very special. It's a big powder of taro, steamed, sliced and slowly crushed with the back of a knife, so that the crude fiber inside can be removed, and the taro paste is very soft. Then stir-fry the white sugar and taro paste with lard according to the ratio of 2: 1 to make them sweet. Very delicious. Although sweet, the aroma of love, taro and sugar blends well. The taste is dense and comfortable.

5. Fish Pills, Niuwan, Lainiao Niuwan and Jinniu Pills:

Needless to say, this. o(∩_∩)o ...

There are many Chaoshan dishes, most of which are seafood. These are all my favorite dishes, so I share them specially.

As for snacks, there are many, because I am familiar with Guangzhou. Let me talk about Guangzhou.

1, rice rolls, Yin Ji (several branches):

Recommended-beef sausage, shrimp sausage, chicken porridge.

2. Chen Tianji Fish Skin (Bao Hua Road Branch):

Recommended-fish skin, boat porridge.

3. Nanxin (Xiajiu Road):

Recommended-double skin milk, ginger milk, mung bean paste, red bean paste, pork and bamboo sun wonton, fresh shrimp wonton, brisket sausage and mixed noodles.

4、7- 1 1:

Recommended-curry fish eggs.

5. Bao Hua Noodle Restaurant (Bao Hua Road):

Recommended-noodles and braised tendons.

6. Others:

Beef offal, Pantang water chestnut cake, scattered eggs (sweet and salty), banji, steamed buns, shrimp dumplings, vermicelli, chicken feet, white cloud pork hands, candied flowers, spring rolls, snow shadow red bean paste, China wood frog stewed papaya, almond milk, and so on. I can't list them all. Ha ha.