Winter Food Season # brings you the latest food information, the most practical cooking skills for families, and focuses on happiness every day. Soup is an important meal in daily meals.

It is a tradition in Chinese cuisine to have soup with every meal.

When cooking at home, whether there are three dishes and one soup, four dishes and one soup, or six dishes and one soup, there is always a bowl of soup.

When you go out to a restaurant to invite friends and family, you must also order one or two soup dishes.

In many areas in the south, such as Guangdong, soup is regarded as a vital food, and there is a custom of "drinking soup before meals" and "no different soups".

Since soup is so important in our diet, let’s take a look at the representative soups among the eight famous Chinese cuisines.

1. Shandong cuisine_Shandong cuisine, one of the eight major cuisines of agarwood in clear soup, was once the main cuisine used by the royal court.

Shandong cuisine is the earliest to use soup, and it is the first among the eight major cuisines to pay attention to soup.

Before 1400, Shandong had already used the technique of making soup stock to enhance the freshness of dishes. It was made from fat chicken, fat duck, and pork knuckles, which were boiled, lightly boiled, prepared, and cooked for 10 hours.

It can also be regarded as the earliest "MSG".

The soup is divided into clear soup, milk soup and three sets of soup. The "three sets of soup" is the unique skill of Confucius cuisine in making soup.

The famous dish of Shandong cuisine, "Agar-agar in clear soup", is a typical dish seasoned with clear soup. It is said that it cannot be cooked without clear soup.

The main ingredient is the bird's nest of "Golden Swiftlet", and the clear soup is a clear soup that is carefully boiled and hung.

After the finished dish is finished, it is actually a beautiful soup with a pure color, fresh and mellow taste, refreshing and rich in nutrients.

2. Sichuan cuisine_Boiled cabbage "Boiled cabbage", many people think it is the most ordinary dish just by looking at the name. However, "boiled cabbage" is not as ordinary as the name sounds.

It is a famous dish of Sichuan cuisine among the "Eight Major Cuisines" and a delicacy at the state banquet.

Being able to become a state banquet dish is not as simple as "boiling water".

"Boiling water cabbage" is made from northern Chinese cabbage. All outer leaves are removed, leaving the crisp, tender and sweet cabbage heart.

Then, chicken, duck, pork ribs, etc. are cooked for a long time, and finally clarified with minced chicken and pork, resulting in a crystal clear soup.

After making it, take a sip of the soup. It is fresh and smooth, rich in flavor, not greasy and not greasy. It is sweet and refreshing.

It is such a seemingly simple soup that conquered the taste buds of foreign guests at the state banquet.

3. Cantonese cuisine_Laohuo Soup Among the "eight major cuisines" of Cantonese cuisine, there are countless delicious soups.

Cantonese people have a thousand-year history of drinking soup. Almost every woman in Guangdong can make good soup.

There are many kinds of delicious soups in Guangdong, and one soup cannot be used to represent all the delicious soups, so the collective name of "Laohuo delicious soup" has been created.

There are dozens of representative soups with Guangfu characteristics, such as "Donkey-hide gelatin, red dates, black-bone chicken soup", "Polygonatum odorifera lily and quail soup", "Coconut chicken soup", "Squab pigeon soup", "Yam, Poria and cocos pigeon soup", "

Polygonatum lily, quail soup" and "Cordyceps, Bamboo Shreds and Chicken Soup" inherit the thousand-year-old secret recipe of nourishing and nourishing food in Cantonese cuisine.

A Cantonese proverb says: "It is better to eat without vegetables than without soup." During meals, the soup is served first and then the dishes. Everyone drinks a bowl of soup before the meal, which is a fixed pattern for Cantonese people to eat.

4. Jiangsu Cuisine_Wensi Tofu "Wensi Tofu" is a famous dish in Huaiyang cuisine of Jiangsu cuisine, and it is also a "state banquet" dish.

Yu Yue, a famous writer in the late Qing Dynasty, wrote about the origin of Wensi Tofu in his "Cha Xiangshi Congchao": "Wensi, also known as Xifu, is a poet, and he is also good at making tofu soup and sweet syrup porridge. Those who follow his method to this day are called Wensi Tofu.

. ”It has extremely strict selection of ingredients, fine cutting skills, fragrant and soft texture, and melts in your mouth.

The main ingredients include tofu, winter bamboo shoots, chicken breast, ham, mushrooms, etc.

Making this dish requires superb knife skills and no sloppiness. Cut the soft tofu into 5,000 "hair"-sized filaments. The knife cuts the tofu shreds like flowing water, which is amazing and is a very unique dish at the state banquet.

A dish.

5. Fujian cuisine_Buddha jumps over the wall "Buddha jumps over the wall", one of the dishes used at the state banquet, and a famous dish in "Fujian cuisine" among the eight major cuisines.

There are many soups in Fujian cuisine with endless variations. It is known as "one soup has ten changes".

Buddha Jumps Over the Wall uses many precious ingredients, such as abalone, sea cucumber, shark's fin, fish lips, king oyster mushroom, tendons, flower mushrooms, yak hide glue, cuttlefish, scallops, quail eggs, etc., put them together, add broth and Fujian old wine, and simmer

Made by simmering.

At a gathering of literati during the Daoguang period of the Qing Dynasty, this dish was served at the banquet.

The diners were in awe after eating it. Immediately, a literati became very interested in poetry and wrote a poem on the spot: "The altar is opened and the fragrance of meat is floating around. The Buddha heard that he abandoned his Zen and jumped over the wall." From then on, this dish was given the name "Buddha Jumps over the Wall"

.

It is also said that because a large number of precious ingredients are used, the cooking is so delicious that "the gods would jump over the wall to have a taste."

Yufeng Guan-Fujian Buddha Jumps Over the Wall Ready-to-eat ￥138 Purchase 6. Zhejiang Cuisine_West Lake Water Shield Soup "West Lake Water Shield Soup" is a famous dish in Zhejiang cuisine. It is made with West Lake Water Shield as the main ingredient.

There is a long history of growing water shield in West Lake, Hangzhou, and it is a specialty of West Lake, Hangzhou.

This soup is made from water shield, shredded chicken and ham. It is fragrant, tender, green and refreshing.

According to legend, Emperor Qianlong would order this dish every time he went to Hangzhou when he went to the south of the Yangtze River.

"Shishuo Xinyu·Shijian" says: Zhang Jiying was sent to Cao Cao, the king of Qi Dynasty. When he saw the autumn wind blowing in Luo, he thought about Wuzhong wild rice soup and seabass meat, and said: "Life is so expensive that you can enjoy it, how can you control thousands of officials?"

I want to be honored here!" Then he ordered him to return home.

When the king of Qi was defeated in Russia, everyone at the time said it was an opportunity.

Later generations called it "homesickness", which is an allusion to "the longing of water shield perch".

Water shield soup is fragrant and nutritious, rich in colloids and vitamins. It is one of the must-try dishes for tourists in Hangzhou.