Chinese traditional catering culture has a long history [3], and there are many schools of cuisine in cooking. In the Qing Dynasty, the four major cuisines of Shandong, Sichuan, Guangdong, and Su were formed (according to the order in "Qing Barnai Chao" compiled by Xu Ke, the same below). Later, local cuisines such as Fujian, Zhejiang, Hunan, and Anhui also gradually became famous. As a result, China's "eight major cuisines" were formed, namely Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine. The Chinese invented stir-frying (stir-frying, stir-frying), roasting (stewing, simmering, braising, braising), pan-frying (stewing, pasting), deep-frying (cooking), boiling (stewing, stewing, stewing), steaming, roasting (pickling, smoking). , air-drying), cold dressing, pouring and other cooking methods.

The following table mainly lists the tastes of the eight major cuisines[4]

Cuisines

Taste

Shandong cuisine

The taste is mainly salty and fresh. Pay attention to the quality of the raw materials, use salt to enhance the freshness, use the soup to enhance the freshness, and pay attention to the salty and pure seasoning to highlight the original taste. Mainly salty and fresh, the cooking is exquisite, good at making soup, and good at cooking seafood.

Sichuan cuisine

The taste is mainly spicy. The dishes are diverse and the taste is fresh and mellow. Make good use of spicy seasonings (fish flavor, spicy, spicy, tangerine peel, pepper, strange Taste, sour and spicy flavors).

Cantonese cuisine

The taste is mainly fresh and fragrant. The ingredients are carefully selected, clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy. Specializing in stir-fry, it requires the right heat and oil temperature. It is also compatible with many Western cuisine recipes and pays attention to the momentum and grade of the dishes.

Jiangsu cuisine

The taste is mainly light. The materials used are rigorous, the color matching is emphasized, and the styling is particular about the four seasons. The cooking skills are famous for stewing, stewing and simmering; emphasis is placed on adjusting the soup to maintain the original juice and have a mild taste. Make good use of your vegetables. Among them, Huaiyang cuisine pays attention to the selection of ingredients and knife skills, and is good at making soups; Sunan cuisine has a sweet taste, focuses on making soy sauce, and makes good use of fragrant grains and rice wine for seasoning.

Fujian cuisine

The taste is mainly fresh and fragrant. It is especially famous for its "fragrance" and "taste", and its style is fresh, mellow, meaty and not greasy. The three major characteristics are: first, it is good at red lees seasoning, second, it is good at making soup, and third, it is good at using sweet and sour.

Zhejiang cuisine

The taste is mainly light. The dishes are small and exquisite, elegant and elegant, and the dishes are delicious, tender, crispy, soft and refreshing. Use fragrant grains and rice wine for seasoning. The cooking techniques are rich, especially in cooking seafood and river delicacies. The taste focuses on freshness, crispness and tenderness, while maintaining the true color and taste of the raw materials. The dishes are exquisite in shape, exquisite and delicate, delicate and elegant. Among them, the taste in the north is sweet, the taste in the west is spicy, and the taste in the southeast is salty.

Hunan cuisine

The taste is mainly spicy and there are many varieties. The color is oily, heavy, and affordable; it is spicy, fragrant, and tender. Pay attention to the matching of raw materials and the mutual penetration of flavors. Hunan cuisine is particularly spicy. Relatively speaking, the simmering skills of Hunan cuisine are even better, almost reaching the level of perfection. Simmering can be divided into red simmering and white simmering in terms of color changes. In terms of seasoning, there are clear soup simmering, thick soup simmering and milk soup simmering. Simmer over low heat for authentic flavor.

Anhui cuisine

The taste is mainly fresh and spicy. It is good at roasting, stewing and steaming, but less about frying and stir-frying. It focuses on oil, color and fire skills. Heavy fire work has always been a tradition, and its uniqueness is concentrated in Kung Fu dishes that are good at roasting, stewing, smoking, and steaming. Different dishes use different fire control techniques to form a crisp, tender, fragrant, and fresh unique flavor. Among them, the most What embodies the characteristics of Anhui style are smooth roasting, clear stewing and raw smoking.