As far as dishes are concerned, there are almost no signature dishes with national influence in Henan cuisine at present. If we have to say, Luoyang water mat is a typical flavor, but it can't represent all the flavors of Henan cuisine.
Henan cuisine is salty in the east and sour in the west, spicy in the south and salty in the north. But these four flavors are not very warm except salty and fragrant. Take the word "zhong" for example. Nowadays, Henan cuisine is not as spicy as Sichuan Hunan cuisine, elegant as state banquet cuisine, and not as thick as Magic Capital local cuisine.
Although there are many chefs and cooks in Henan cuisine, it can be accepted by the north in radiation, but it cannot unify the south. In terms of color tone, it is not exquisite enough, and the taste is too prominent with the characteristics of heavy salt. But the fragrance is absolutely outstanding!
Henan cuisine, to some extent, is based on wheat, a grain crop in the main producing areas. Pay attention to the cooking of poultry meat. The change of fresh water and fresh river is too conservative to compare with Shandong cuisine not far away. Shandong cuisine is a fine product, which can be eaten on both land and sea, and it must be exquisite!
The taste of Henan cuisine is actually the taste of Huanghuai area. Eating pasta in this area is too fierce, which masks the development of flavor dishes and is of course limited by natural and geographical conditions. But the local snacks are really good. For example, fried dumplings, hot soup, roast chicken at the crossing, braised beef and so on are all local fist foods.
In fact, there is no need to ask why Henan cuisine can't enter the main hall of the eight major cuisines, nor is it the mother of the eight major cuisines. Dishes suitable for local tastes are the most grounded dishes. Henan cuisine, classic or homely, mediocre or brilliant, is a "Chinese" word.
I'm sorry I'm ignorant. I'm a frog in the well, a rotten frog who is old, weak and sick and can hardly make a sound. Han people are greedy, and whatever animals and plants can be used as food. Over time, from the Ming and Qing Dynasties to the present, four major cuisines have been formed: Shandong cuisine, Sichuan cuisine, Jiangsu cuisine and Guangdong cuisine. As for the last eight or ten, you can add them freely. Henan cuisine? Never heard of it. I have heard of the old pagoda tree in Henan. There was a famine in Henan in the old society, and there were hungry people everywhere, so I had to say goodbye to the old Sophora japonica and run away from home. Its name is Zouxikou. There are a large number of Henan immigrants in Gansu, Ningxia and Shaanxi. This is an iron fact, not for me to expose the old scars of Henan people. Of course, Henan people also had glorious years. Liao soldiers invaded and arrested two emperors in the Song Dynasty. Later, Zhao fled to the south of the Yangtze River, with its capital in Hangzhou, renamed Lin 'an Prefecture, and unified the whole country 150 years. This political flight has left a large number of descendants of Henan people in Hangzhou, where there is a paradise on earth and Suzhou and Hangzhou on earth. In this beautiful paradise on earth, future generations will be born. Until today, Hangzhou has a word in both the word and the suffix, which is incompatible with the soft language of Wunong in Wuyu District. I don't know where the mother of various dishes comes from. A beggar still has time to learn cooking? I am proficient in frying, steaming and baking, not bad! I want to try Henan cuisine, the mother of all kinds of dishes. Li Shujian's Henan opera "Cheng Ying saves the orphan" is very good. I don't mean to belittle the people of Henan. I hope they will show mercy.
As a native of Henan who has lived in other provinces for 10 years, I want to talk about my own views.
Yi Yin, the recognized ancestor of chefs, was from Henan. More than 3,500 years ago, the center of China civilization was in Henan. At that time, the eight major cuisines had not yet appeared. It can be said that there was only one cuisine at that time, "Henan cuisine". Later, with the expansion of China's civilized territory, the cooking technology of the Central Plains spread to all parts of China, until the four major cuisines appeared in the Qing Dynasty!
Of course, the most important basis for the division of cuisines is taste, bitterness, joy and salty, and so on. It can be said that the unique and outstanding taste has become a kind of food. For example, Shandong cuisine is so heavy now that I can't stand it alone in Henan.
And Henan food is too plain, just like the spoken language of Henan people, not too salty, not too sweet, not too spicy and not too sour, which is characterized by moderation!
Just like people, people who are easy to become famous are unique people, such as the fastest runner who is 2 meters tall! !
There are many ingredients that are the same all over China, but the cooking methods are different. Cooking Henan cuisine is not as impressive as Sichuan cuisine and Cantonese cuisine!
Another reason is communication problems. I haven't seen a Henan Huimian Noodles Restaurant and Hu Spicy Soup Restaurant in eastern Shandong. This is a problem!
Henan Cuisine Association should increase the promotion of Henan cuisine, so that more places can eat it, hoping to eat emblem noodles in Shandong Peninsula one day!
This question is really difficult to answer, and it belongs to the kind of thing that will offend people no matter how you answer it, so let's simply talk about this topic on the basis of facts. Moreover, I don't think there are too many people who are qualified to comment on all kinds of food, so let's talk about personal feelings and phenomena observed in life. Thirdly, I dare not comment on a certain cuisine, just some personal feelings.
First of all, Henan cuisine does have a great influence on China cuisine, but whether Henan cuisine can be the "mother of the eight major cuisines" now depends on whose mind and from what angle. For example, in my mind, my mother's cooking is the best on the planet. I don't even have to think about it, and I don't accept any refutation.
Henan cuisine can be said to have originated in ancient times and was formed in the Song Dynasty, and its importance in history is obvious. A simple example:
The taste of Henan cuisine can be roughly divided into four areas centered on Zhengzhou: the taste of eastern Henan, represented by Kaifeng, is in the middle, sticking to tradition and baking vegetables is typical; The taste of western Henan, represented by Luoyang, is sour, and the water mat is the characteristic; The taste of southern Henan, represented by Xinyang, is mainly spicy, and stews and stews are typical. Northern Henan, represented by Anyang and Xinxiang, has a strong taste and is good at cooking with local products.
Therefore, it can be seen that the cuisine of Henan cuisine is still relatively rich, so why is it not included in the "eight major cuisines" with a long history and rich cuisines?
Henan cuisine advocates the tradition of harmony but difference, which means living in the southeast and northwest, not too sweet, not too spicy, not too salty and not too sour. Harmony refers to the unity of east, west, north and south, and strives for perfection in a pot. To tell the truth, this is a great traditional thought and theory, but I think it is also a reason for the decline of Henan cuisine now.
Because for modern people, this kind of thought and theory is magnificent, but it has an obvious shortcoming, which is also the lowest tolerance in today's society, that is, it has no characteristics! This is the most fatal point in the catering industry. It is not that tolerance and integration will never create characteristics, but that more difficult skills and harder efforts are needed, but from the current reality, there is still a lot of room for efforts.
As for why the saying that Henan cuisine is the "mother of the eight major cuisines" will cause widespread controversy, I think it will be better understood. In the past two or three decades, some cuisines have flourished, while others have declined slightly. This is the reality. Apart from some special snacks, Henan cuisine has really lost its reputation in recent years. And many netizens from other places must also love to eat the food in their hometown. It is not surprising to suddenly hear a cuisine that I have never eaten or even rarely heard say "I am your mother", which will not be a wonderful experience for anyone, so it will cause controversy and even disgust.
Moreover, in recent years, Sichuan cuisine and Cantonese cuisine have been widely exported and developed, which is worthy of recognition. It is true that the last mantra of food is culture, but culture is created and developed, and it is not confined to the "ancestral industry" to turn over history textbooks. Nowadays, if people regard ancient cultures and traditions as treasures and think that they were also created and developed by the ancients, but only know "how many years ago" instead of keeping pace with the times, then the result is likely to be gradually ignored and forgotten. Historical contributions need to be respected, and culture needs to be passed down, but this does not mean that it is complacent. If the ancients had done the same, people all over the world might still be wearing leaves in caves now. Therefore, for food culture, it is pleasant to get the love of the elders in hometown, or to cut through difficulties and constantly sharpen with the old tradition and get out of its own "tradition" sooner or later.
In fact, it was not Henan people who started this conversation in public, but a program shown in the picture above a few years ago. But to be honest, I think that the phrase "Henan cuisine is the mother of the eight major cuisines" is quite tasteless to people in Henan and other places as long as they think about it calmly and carefully. Perhaps only some people who are not confident enough about their own culture, or people with ulterior motives, will stick to it. The most important thing about a local cuisine is that the people who create it love it, which is enough. No matter what the ancient origin of any cuisine is, after so many years of long evolution, these local cuisines have already had independent characteristics and styles, and this style will continue to grow with people who love it and eventually become an independent system. It is of no practical significance to just trace back to history and get to the bottom of it. If you keep digging, sooner or later you will find that "modern humans originated in Africa", which is tantamount to wrangling.
Therefore, whether the once brilliant and far-reaching Henan cuisine is the "mother of the eight major cuisines" is not worth recalling. As for why Henan cuisine is not among the "eight major cuisines", it is actually better understood. When the term "eight major cuisines" was put forward, Henan cuisine has lost its former glory. When it is difficult to achieve a qualitative leap in skills, its characteristics will become blurred and not strong enough.
It is normal for Henan people not to understand Henan cuisine, because its roots are in Kaifeng and Luoyang, two ancient capitals. Nowadays, the mainstream Henan people in the media are more or less close to southern Henan. If there is no Henan food in that place, there will be some snacks like Hu spicy soup. You can only say that the reputation of Henan people was destroyed in those years. Don't spray if you don't know.
There are many reasons for the decline or unknown of Henan cuisine, such as market and talents, but as a provincial capital, there is no commendable food except Huizhou noodles, which is really a failure.
There are four flavors in China's cookbook, and Henan flavor is Henan cuisine. For all of you, not knowing is not knowing. You don't have to pretend to understand it, make it look like an unfathomable number. In fact, you are a poor boy and a Henan bonzi. Dare you tell me which province you are from? See if there's a nickname waiting for you.
The most brilliant time of Henan cuisine was during the Republic of China. Mr. Kang Youwei gave a fan to Huang in another village in Kaifeng and wrote to his brother Kang Youwei. The fried mackerel he tasted was known as "cooked mackerel with flavor". Lu Xun hosted Lu Xun's banquet, Beijing Houdefu opened semicolons in many places across the country, Li Zicheng author Yao Zuoxu's China Yuwei Recipe, and Chen Changan 1988, 9 1 National Cooking Competition won two gold medals and one silver medal. In those years, it was impossible to win the gold medal by relationship. Chefs all over the world can consider it.
As for the above is the glory of Henan cuisine, let's talk about the characteristics of Henan cuisine. Henan cuisine is characterized by no features, plain and colorful, and harmonious five flavors. Different people can adapt to it without harming their health. What are the addictive flavors besides spicy these days? However, for those who don't eat spicy food, I'm afraid all eight major cuisines will be closed.
Besides, Cantonese cuisine, Fujian cuisine and delicious food are really right in Guangzhou. They are delicious and there are many kinds. Too bad you're looking for them. Are there any differences between them and Henan cuisine except seafood? Moreover, the Cantonese restaurant seems to be almost in Guangzhou, and Hunan cuisine is better. The same is true of Fujian cuisine, except seafood and rice porridge, the rest is just like that, not particularly brilliant.
Anhui cuisine, Huaiyang cuisine and Zhejiang cuisine are very close to Henan, and their tastes are also very close, except for the amount of sugar, which is basically the same.
Finally, Shandong cuisine is said to be the first of the eight major cuisines in Shandong cuisine, but in my opinion, it is the official cuisine of Shandong cuisine. Except that Shandong cuisine was brought out from Boshan and widely spread in Beijing, Tianjin and Northeast China, the rest is almost meaningless compared with Henan cuisine.
Everybody spray, forget it if you don't understand. Don't be dark here. The realm of eating goods is whether the food is delicious or not, not that you have never heard of it, don't want to eat it, and dare not eat it.
Finally, these two dishes are simple for you, but they are not necessarily colorful.
A hot and sour mullet and egg soup, and a fried braised small miscellaneous fish. can try
The so-called Henan cuisine was excavated only in the past twenty years, and the first leading vegetable is naturally Shandong cuisine. Shandong cuisine has been bred and developed for two thousand years, and Qilu represents the essence of northern cuisine. As for the Central Plains, Henan belongs to the side dishes department, mainly snacks and pasta, close to Shanxi, and nothing is too shaped and widely circulated. Hebei cuisine, Beijing cuisine and Northeast cuisine are actually branches derived from Shandong cuisine. Huaiyang cuisine is the root of Jiangsu and Zhejiang cuisine, which is derived from Subang cuisine, hangzhou dishes cuisine and Benbang cuisine. It is unique and belongs to a big cuisine. Cantonese cuisine is mainly developed from Chaoshan and Shunde. Its ingredients are extremely diverse, its cooking methods are rich, its taste is sweet and pure, and it is good at steaming, stewing, roasting and frying. Cantonese snacks are rich and colorful, and it is worthy of being a big dish. Sichuan cuisine is a combination of Bashu and Sichuan. Rich in oil and soy sauce, spicy and delicious, rich in dishes. As for Hunan cuisine and Anhui cuisine, they also have their typical characteristics and their own classic dishes. However, they feel that they are not among the major cuisines of state banquets, and they are smaller than Shandong, Guangdong and Sichuan. Minnan cuisine is mainly Hakka cuisine, which should also belong to ethnic minorities. Northwest cuisine is slightly western-style (Xinjiang, Gansu, Qinghai, Ningxia), which is also unique. As for Guizhou, Guiyun and other places in the southwest, the cooking skills and techniques of dishes have not changed much, and there are few big dishes.
There is a saying in the root of China culture, the big seal is without trace, and the big voice is stupid. It is a common truth in the world, which exists in people's subconscious, not in appearance. This is the case with Henan cuisine, which is detached from the eight major cuisines and not on a cultural level, so it will not be classified into several major cuisines.
(This picture shows the representative of Henan cuisine, and the first course of Luoyang water mat is also the top peony swallow. )
The reason why Henan cuisine can explain this truth well is that all cuisines contain the ingredients and principles of Henan cuisine, such as "harmony of five flavors". Cooking techniques such as frying, frying, stewing and steaming. There is more or less the shadow of Henan cuisine in the style of dishes. As the birthplace of human civilization, the food culture in Huanghuai Plain has long been extended to all parts of China with the development of human civilization, and then assimilated with local food and evolved into local delicacies. Henan cuisine itself has become the basic rule of the industry, which exists in the food culture and no longer depends on a dish to express itself.
(The ancient name of Swallow was changed by Premier Zhou this time, and two words were added, Peony Swallow)
Of course, in the center of Henan Province, there are still ancient varieties and flavors of Henan cuisine that compete with foreign cuisines. At the same time, it also develops with the times, but it is more traditional. For example, the Luoyang water mat will remain unchanged for thousands of years. The biggest change is the name of a dish. In memory of Premier Zhou Enlai, 1973, when he went to Luoyang Water Station to entertain Canadian Prime Minister Trudeau, the peony swallow dish named by himself was preserved. The original name of this dish is "Tuncai", or the name given by Emperor Wu Zetian.
Speaking of traditional famous dishes, there are two typical complete sets of dishes, one is Luoyang water banquet and the other is Manchu-Chinese banquet. Neither set meal belongs to the so-called "cooking". One came out in the Qing Dynasty, and the other was formed in the Tang Dynasty, which was wrong for five generations for nearly a thousand years. Even in the recent Qing dynasty, there was no so-called "dish", so there was no "dish" to classify Manchu-Chinese banquets.
Let's start with the origin of food. According to a large number of data, the history of major cuisines can be traced back to the pre-Qin period, and some even got the ancient times of eating and drinking blood, which was almost synchronous with the origin of human beings. It seems that all dishes are made of clay pots that appeared 20,000 years ago. It's actually fake. There is no such thing. The earliest theory of "cuisine" didn't appear until the Qing Dynasty and the Republic of China, so it was only called Bangzi cuisine, not cuisine. Until now, people still call it "local food" and "hangzhou dishes".
The word "cooking" began in the 1960s. Yao Yilin, then Minister of Commerce, used the word "cuisines" for the first time to introduce the rich food in China to foreign friends, so as to introduce the characteristics of local dishes. It was recorded. When the reform and opening up began 40 years ago, the catering industry was first activated, and the theory of cuisine quickly became popular. 1992 published the Dictionary of China Cuisine, with entries of "four major cuisines", and the theory of cuisines is well founded. Therefore, no matter the four major cuisines, eight major cuisines, or the top ten and eighteen major cuisines, they are all products of reform and opening up and have a history of decades.
(which cuisine does the Manchu-Han banquet belong to? )
After the establishment of the theory of cuisine, the traditional famous dishes from all over the country were accepted by the "cuisines" around the country and returned to the team. Some famous dishes are included in many cuisines, such as rice flour meat in Jiangxi, fried meat with Chili in Hunan, braised fish in Henan and many cuisines. The purpose of doing this is clear. In order to meet the needs of market economy, we must use traditional famous dishes to support the scene and win our own brand and market share. In this respect, Henan cuisine is really passive, at least not as active as other local cuisines. The most powerful thing is Sichuan food. First, the home cooking represented by Sichuan cuisine, roast pork and Mapo tofu laid the foundation for the world, and then a hot pot continued to attack the city. Just like the Sichuan army in history, no matter whether the region is rich or poor, it has won every corner like Jinshan.
Up to now, Henan cuisine is still so stable. There are several authentic Henan cuisine restaurants in Luoyang, Kaifeng and Zhengzhou with the same style. Some cutting-edge people have been innovating for more than ten years, but they just can't become a climate. People all over Henan are also happy to keep traditional recipes, enjoy ancient tastes and enjoy themselves, regardless of disputes between rivers and lakes.
It is said that Henan cuisine is the "mother of eight major cuisines", and it is judged more according to the development process of China's historical and cultural civilization. Henan did exist as the center of several dynasties for a long time in the past, but with the change of dynasties, the center has already undergone great changes, and modern Henan cuisine is not the one preserved as the center in the past. It can even be said that because historical disasters also occurred in the Central Plains, it is difficult to say whether the customs in the Central Plains still retain ancient customs (such as one party retreating to an isolated island), so it is meaningless to objectively judge that Henan cuisine is the "mother". Shaanxi has been the cultural center of China for a long time. Shouldn't that family be "mother"? Furthermore, the term "eight major cuisines" was put forward around the Qing Dynasty. In the past, there were only four major cuisines. As time goes on, I think this statement will change. As a Shandong native, although I very much hope that Shandong cuisine will always be the "first", with the change of time, Shandong cuisine will only be the "first" in the end. Only by objectively evaluating things can we know ourselves better, not like a country.
"Cultural self-confidence" should be judged objectively, which is the attitude that a big country should have.
Henan cuisine: namely, Henan cuisine. Henan cuisine has a long history, developed cuisine, diverse cooking methods, strict selection of materials, fine knife work and mild taste. Known as the mother of China cuisine, Henan cuisine is not among the eight major cuisines in China. It caused a heated debate on TV and the Internet. Why is this happening? Let's not discuss it for the time being. Let's take a look at the characteristics of this cuisine first.
Henan cuisine is characterized by the basic tradition of harmonious five flavors and moderate quality and taste. Mild, peaceful, palatable and non-irritating are its remarkable characteristics. It is a basic principle that all tastes should be compatible and not biased. One, one, one, another specifically means: the taste is not sour, spicy, bitter or sweet; Harmony, integration of east, west, north and south, unity. This is the cooking feature of Henan cuisine.
In fact, Henan cuisine is the origin of major cuisines in China. It is said that Yi Yi, who was called "the ancestor of China" and "the originator of cooking" by later generations, was favored by King Shang Tang because he was good at cooking, and his theory of harmony of five flavors and temperature has been the unchangeable law of China's cooking. The mothers of the eight Chinese cuisines said!
what do you think? Welcome to discuss!
The four major cuisines were summarized by predecessors, and the eight major cuisines were supplemented by later generations. The so-called palatability is precious. It is understandable that Henan people want to promote their own catering culture, but it needs a cultural inheritance, not an archaeological and fabricated way. Whether a cuisine is big or not depends on its world recognition. From this point of view, Sichuan cuisine and Cantonese cuisine are undeniable big cuisines, and Shandong cuisine is the oldest of the four major cuisines, which has fallen behind today. For example, every city in Henan has Sichuan Cuisine Restaurant, and everyone knows fish-flavored shredded pork, kung pao chicken and Mapo tofu. Each dish has its own flavor, and the main and auxiliary dishes are clear and natural. Which dish in Henan can become a daily dish recognized and loved by the whole world or the whole country? Is there a Manchu-Chinese banquet in Henan? Never underestimate the contribution of Manchu-Han banquet to the four major cuisines. It can be said that the Manchu-Han banquet created four major cuisines. Why is the so-called Eight Great Congresses controversial? It is also because of this that only four of them can complete the Manchu-Chinese banquet independently. Henan is located in the Central Plains, suffering from wars and natural disasters. A full meal is good. How can I have the ability to polish exquisite cooking?