cuisines have different local flavors due to different geography, climate, customs and specialties. As far as the dietary characteristics of the Han nationality are concerned, there are currently four major cuisines, eight major cuisines and ten major cuisines, and the classification of cuisines is still increasing. If divided into four major cuisines: Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine. Eight is the former plus Zhejiang, Fujian, Hunan and Anhui, collectively known as the new eight; In modern times, coupled with the emerging Beijing and Shanghai, the top ten cuisines of * * *. Among them, the major cuisines complement each other and have their own advantages, which has become a precious cultural treasure of the Chinese nation!
1. Huaiyang cuisine
Huaiyang cuisine is the representative flavor of Jiangsu cuisine, which combines the essence of dishes in Yangzhou, Zhenjiang and Huai 'an, the water towns in the south of the Yangtze River. Huaiyang cuisine should be fresh and tender; Fine production, pay attention to knife work; Seasoning is light and delicious, emphasizing the original taste, paying attention to the soup, and the flavor is fresh; Bright colors, refreshing and pleasing to the eye; Beautiful shape, unique and novel, vivid and realistic. Famous dishes include beggar chicken, sweet and sour mandarin fish, hibiscus chicken slices, salted duck, stewed crab powder lion's head, steamed shad and so on.
second, Sichuan cuisine, referred to as Sichuan cuisine.
features: it is spicy, fishy, homely, peculiar, hot and sour, pickled and pickled, and pickled.
representative dishes: shredded pork with fish flavor, Mapo tofu, kung pao chicken, duck with camphor tea, etc.
Sichuan basin has a mild climate and rich products, and has been known as "the land of abundance" since ancient times. The food culture of "eating in Sichuan" is famous throughout the ages, and Chengdu has carried forward the essence of Sichuan cuisine.
Sichuan cuisine, as one of the four famous cuisines in China, has gone through thousands of years, with more than 3,111 varieties and hundreds of famous dishes. Sichuan cuisine is famous all over the world for its spicy taste, but it doesn't stop there. Sichuan cuisine is one of the four major cuisines in China (Sichuan, Guangdong, Shandong and Huaiyang), and its strong influence has already penetrated into every corner of the country. The specialties of Sichuan cuisine include Mapo tofu, eight-flavored cold dishes, Zhangcha duck, spicy crab, fish-flavored shredded pork, kung pao chicken, hot and sour tendon, boiled fish, Sichuan style pork, ant climbing on the tree, boiled cabbage, boiled beef, Dongpo elbow, steamed beef with flour, fish with Chinese sauerkraut and so on. Chengdu's snacks in "Jincheng" have concentrated the essence of Sichuan snacks, with a wide variety and unique flavor. There are no fewer than 211 kinds: Longwonton, Lai Tangyuan, Couple's Lung Slices, Zhong Dumplings, Dandan Noodles, Chuanchuanxiang, Han Steamed Bun, Longan Steamed Bun, Chen Mapo Tofu and so on. In recent years, Chongqing hot pot has shined brilliantly in Chengdu, adding icing on the cake to Chengdu's food culture.
With its all-encompassing, passionate and approachable features, Chengdu local hot pot quickly and carpet-bombed the spleen and stomach of the people of China. There are many varieties of hot pot in Chengdu, including dozens of kinds of pot bottoms and countless raw materials. It can be said that anything that can be eaten can be rinsed, boiled and scalded in hot pot.
third, Guangdong cuisine, referred to as Cantonese cuisine.
features: it is characterized by a wide selection of materials and pays attention to freshness, tenderness, smoothness, smoothness and consistency. It is mainly composed of Cantonese cuisine, Chaozhou cuisine and Dongjiang cuisine.
representative dishes: Long Hudou, crispy suckling pig, sweet and sour pork, stir-fried fresh milk in Daliang, abalone wings stewed in Chaozhou cauldron, beef tenderloin in oyster sauce, winter melon cup, Wenchang chicken, etc.
iv. Shandong cuisine
History: Shandong cuisine originated in Qi State and Lu State (now Shandong Province) during the Spring and Autumn Period and the Warring States Period, and was formed in Qin and Han Dynasties. After the Song Dynasty, Shandong cuisine became the representative of "Northern Food" and one of the eight major cuisines in China. Shandong cuisine is the most extensive local flavor cuisine in China, covering Beijing, Tianjin and Tangshan and the three northeastern provinces.
Factions: coastal Jiaodong cuisine (mainly seafood), inland jinan cuisine and its own Confucian cuisine.
Features: Shandong cuisine pays attention to pure seasoning, and its taste is fresh in Yu Xian. It is fresh, tender, fragrant and crisp. Pay great attention to the modulation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow.
Unique skills: There are more than 31 cooking techniques commonly used in Shandong cuisine, especially the frying and grilling techniques, which are unique and specialized. Grilled techniques are original in Shandong cuisine, with raw materials pickled and sticky, fried on both sides, and simmered for juice; The grilled finished product is neatly shaped, with thick taste and rotten juice.
Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the cradles of ancient Chinese culture. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and it is known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu scallion, Cangshan garlic and Laiwu ginger are well-known at home and abroad.
The fruit output ranks first in China, and apples alone account for more than 41% of the national total output. The output of pigs, sheep, poultry and eggs is also very considerable. The output of aquatic products is also the third in China. Among them, the precious marine products are shark's fin, sea cucumber, prawn, Cargill, flounder, abalone, swan's egg, Shih Tzu, scallop, red snail and laver, which are well-known at home and abroad. Brewing industry has a long history, many varieties and excellent quality, such as Luokou vinegar, Jinan soy sauce, Jimo old wine, etc., all of which are well-known products. Such rich products provide inexhaustible raw material resources for the development of Shandong cuisine.
Shandong cuisine has a very long history. There is "Qingzhou tribute salt" in Shangshu Yugong, which shows that at least in the Xia Dynasty, Shandong had been seasoned with salt; As far back as the Book of Songs in the Zhou Dynasty, there have been records of snakehead and carp eating the Yellow River. Today, the sweet and sour Yellow River carp is still the best in Shandong cuisine, which shows that it has a long history. The embryonic form of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. Qilu and China are endowed with unique natural conditions, especially Qi, which is near the mountains and the sea. With the advantages of fish, salt and iron, Qi Huangong became the first to take advantage of it.
According to legend, Yi Ya, who steamed his son and gave it to the King of Qi, was actually a master cook who was good at seasoning at that time. The clear soup in Shandong cuisine is clear and fresh in color, while the milk soup is white and mellow in color and has a unique flavor, which may be the inheritance of the ancient tradition of being good at making soup; Jiaodong cuisine, which is good at seafood, inherits the custom of eating fish from coastal ancestors. Confucius, who is "never tired of eating essence and delicacy", also has a series of ideas of "not eating", such as "fish is hungry and meat is defeated, color is evil, food is disgusting, food is lost, food is not eaten from time to time, food is not cut correctly, and its sauce is not allowed to be eaten ...". It shows that Shandong cuisine at that time had paid great attention to science and hygiene, and also pursued the artistry of knife work and seasoning, which had reached the point of becoming more and more exquisite.
during the Qin and Han dynasties, Shandong's economy was unprecedentedly prosperous. When landlords and rich people went out, their chariots and horses staggered, while they lived in pavilions in Qiongtai, leading a luxurious life of "singing and dancing". According to the "Portrait of the Kitchen on Zhucheng's Front Balcony", we can see that there are all kinds of livestock, poultry and game hanging on it, and there are water-fetching, cooking stoves, chopping wood, slaughtering sheep, killing pigs, chickens, butchering dogs, cutting fish, cutting meat, washing, stirring, baking cakes and kebabs below. The complexity of the scene depicted in this painting and the fine division of labor are no less than the whole process of cooking operation, which can really be compared with modern cooking processing. Qi Min Yao Shu in the Northern Wei Dynasty made a comprehensive summary of the cooking techniques in the Yellow River basin, mainly in Shandong. Not only the cooking methods such as frying, roasting, frying, boiling, roasting, steaming, pickling, waxing, stewing, and cooking methods of famous dishes such as "roast duck" and "roast suckling pig" are described in detail. This book has a profound influence on the formation and development of Shandong cuisine. After the improvement and tempering of Sui, Tang, Song and Jin dynasties, Shandong cuisine gradually became the representative of northern cuisine, and even the "northern food shop" in Shandong in the Song Dynasty flourished for a long time.
In this long period of time, Wu Bao, Ho Choi, Duan Wenchang, Duan Chengshi, Gong Du or others are all famous cooks or gourmets, and they have all made important contributions to the development of Shandong cuisine. By the Yuan, Ming and Qing Dynasties, Shandong cuisine had a new development. At this time, Shandong cuisine entered the court in large quantities and became a treasure of imperial cuisine, which was widely spread throughout the north. In the Qing Dynasty, Emperor Gaozong Hongli visited Confucius' House for eight times, and when he visited Confucius' House for the fifth time in 1771, he married his daughter to Kong Xianpei, the 72nd generation grandson of Confucius, and gave Confucius a set of "Manchu Banquet, Silver Point Copper Tin Antique Pictographic Fire and Water Tableware". This further promotes the development of the wonderful "Confucian cuisine" in Shandong cuisine to a high, refined and sharp direction.
after a period of development and evolution, Shandong cuisine has gradually formed Jiaodong School, including Qingdao, represented by Fushan Gang, and Jinan School, including Dezhou and Tai 'an. And there are elegant and luxurious Confucian dishes that can be called "spring snow", as well as various local dishes and flavor snacks dotted around. Jiaodong cuisine is good at frying, frying, grilling, frying and steaming; The taste is fresh and light; The ingredients are mostly prawns, conch, abalone, oyster yellow, kelp and other seafood. Among them, the famous dish is "Abalone with the original shell", and the main ingredient is Haizhen Abalone from Changshan Islands. It is cooked by the traditional techniques of Shandong cuisine, which is delicious, tender and appetizing. Other famous dishes include shark's fin with crab roe, dried scallop with hibiscus, roasted sea cucumber, roasted prawns, fried oyster roe and steamed Cargill fish.
Jinan school is famous for its soup, supplemented by frying, frying, burning and frying. Its dishes are clear, fresh, crisp and tender. Among them, there are clear soup assorted dishes and milk soup Pu Cai, which are fresh and elegant and unique. The sweet and sour yellow river carp with tender inside and scorched outside, the crispy and crisp pot tofu with oil explosion and rare vegetarian dishes show the skill of Jinan school. During the Guangxu period of Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan washed the pig's large intestine, boiled it with spices until it was soft and crisp, cut it into pieces, and added soy sauce, sugar and spices to make a fragrant and fat braised large intestine, which was famous in the city. Later, the production was improved. After the washed large intestine was boiled in boiling water, it was fried in an oil pan, and then seasoning and spices were added to cook. This dish tastes more delicious. Literati named it "Jiu Zhuan Da Chang" according to its exquisite production as Taoist "Jiu Lian Jin Dan".
"Eight Immortals Crossing the Sea to Make Lohan" is the first dish of Confucius' Happy Birthday Banquet, and shark's fin, sea cucumber, abalone, fish bone, fish belly, shrimp, asparagus and ham are selected as the "Eight Immortals". Chop the chicken breast into mud and make it into arhat money at the bottom of the bowl, which is called "arhat". Put it in a round porcelain jar, arrange it in eight directions, put arhat chicken in the middle, sprinkle ham slices, ginger slices and blanched cabbage leaves, and then pour the boiled chicken soup. In the old days, when this dish was put on the table, it was sung in an opera. While tasting delicious food, go to the opera was very lively and extravagant.