Shandong cuisine is the first of the eight major cuisines: Shandong cuisine includes Qingdao, Jiaodong School represented by Fushan Gang, and Jinan School including Dezhou and Tai 'an. Moreover, there are elegant and luxurious Confucian dishes called "Chun Xue", as well as various local dishes and snacks dotted around.
Jiaodong cuisine is good at frying, frying, roasting, frying and steaming; The taste is fresh and light; Most of the ingredients are prawns, conch, abalone, oyster yellow, kelp and other seafood. One of the famous dishes is "abalone with original shell", and the main raw material is Zhenhai abalone in Changshan Islands. It is cooked by the traditional process of Shandong cuisine, and it tastes delicious, tender and delicious. Other famous dishes include shark's fin with crab roe, dried scallop with hibiscus, roasted sea cucumber, roasted prawns, fried oysters and steamed Cargill fish.
Jinan school is famous for soup, supplemented by frying, frying, burning and frying. The dishes are clear, fresh, crisp and tender. Among them, there are clear soup jambalaya and milk soup ordinary dishes, which are fresh and elegant and unique. Sweet and sour yellow river carp with tender outside coke, crispy pot tofu and rare vegetarian dishes all show the skills of Jinan School. During the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan cleaned the pig's large intestine, cooked it with spices until it was soft and crisp, cut it into pieces, and added soy sauce, sugar and spices to make a delicious braised large intestine, which was famous throughout the city. Later, the production was improved. After the washed large intestine is boiled in boiling water, it is fried in an oil pan, and then spices and spices are added for cooking. This dish tastes better. Literati call it "Jiuzhuan Large Intestine", and because of its exquisite production, it is the Taoist "Jiuzhuan Lian Jin Dan".
"Eight immortals crossing the sea to make arhats" was the first course of Confucius' birthday banquet, and shark's fin, sea cucumber, abalone, fish bones, fish belly, shrimp, asparagus and ham were 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 money" Put it in a round porcelain jar, arranged in eight directions, put Luohan chicken in the middle, sprinkle with ham slices, ginger slices and sauerkraut leaves, and then pour in the cooked chicken soup. In the past, when this dish was served on the table, it would be sung in an opera. While enjoying delicious food, going to the opera is very lively and luxurious.
Cantonese cuisine is also one of the eight major cuisines in China: Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous foods in the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, exquisite skills, good at changing, delicate flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Try to be light in summer and autumn, rich in winter and spring, good at stir-frying, and need to master the heat and oil temperature just right.
Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian. After being affiliated to Guangdong, it was influenced by the Pearl River Delta. Therefore, Chaozhou cuisine is close to the strengths of Fujian, Guangdong and Huizhou, and has formed its own genre. He is good at cooking seafood, especially soup, vegetarian dishes and beets. Fine knife work and pure taste. Dongjiang cuisine, also known as Hakka cuisine, originally came from the Central Plains. At the end of the Han Dynasty and the end of the Northern Song Dynasty, he moved south to avoid the war and lived in Dongjiang, Guangdong. Its language and customs still retain the inherent characteristics of the Central Plains. Most of these dishes are meat and few are aquatic. The main ingredients are outstanding, paying attention to fragrance, heavy oil and salty taste. Casserole dishes are famous for their unique local flavor.
There is also a school of Hainan cuisine in Cantonese cuisine, which has fewer varieties but has the unique flavor of tropical food. In cooking, Cantonese cuisine is mainly fried and fried, but also stewed, fried and roasted. It pays attention to freshness, tenderness, freshness and smoothness, and once had the saying of "five flavors and six flavors". The "five flavors" are fragrant, loose, smelly, fat and strong, and the "six flavors" are sour, sweet, bitter, spicy, salty and fresh. At the same time, pay attention to color, fragrance, taste and shape. Many Cantonese dim sum are baked in the oven and have the characteristics of western food. The main famous dishes of Cantonese cuisine include crispy roast suckling pig, Long Hudou, Taiye chicken, national protected dishes, Chaozhou roast eagle goose and monkey brain soup. Among them, "roast suckling pig" is the most famous specialty in Guangzhou. With the changes of the times, the cooking methods have been continuously improved, and the goal of "color like amber and real gold" has been truly achieved. The skin is crispy and the meat is soft, and it is fragrant inside and outside, which is suitable for the tastes of southerners. Grandfather Chicken is a traditional dish in Guangzhou, which started in the late Qing Dynasty and was interrupted in the 1970s. The famous ones are Man-Han Banquet in Nanyang Hall, fragrant perch balls, drunken shrimps and crabs in Jufeng Garden, assorted cold dishes, sesame balls with one pot and one product and high quality, semi-fried pot in Yubolou, crisp crucian carp in Fulai, roast duck in Wanzhantang, Jiangnan Baihua Chicken in Wen Yuan Garden, braised abalone slices in Nanyuan Garden and Dinghu vegetarian dishes in Xiyuan Garden. Wang Ji's roast suckling pig, Xinyuan's fish cloud soup, Jinling's duck slices, Guan Zhen's clear soup fish belly, Taotaoju's fried crab, vegetable with vegetable root fragrance, Luyuju's skinned suckling pig, Baiyun pig hand and Western-style white dove in Taiping Pavilion, etc.
Sichuan cuisine is also a kind of cuisine with a long history, and its birthplace is ancient Bashu. During the Qianlong period of the Qing Dynasty, Li Diaoyuan, a famous scholar in Luojiang, Sichuan Province, systematically collected 38 cooking methods of Sichuan cuisine, such as frying, sliding, frying, frying, boiling, scalding, boiling, pasting, brewing, rolling and frying. There are many famous dishes here, both official and local.
Sichuan cuisine is represented by Chengdu and Chongqing cuisine. The condiments used are complex and diverse, full of characteristics; In particular, peppers, prickly ash and peppers, onion, ginger, garlic, vinegar and Pixian bean paste, which are called "three peppers", are used frequently and in large quantities, far from being comparable to other cuisines. In particular, "fishy smell" and "strange smell" are inseparable from these condiments. If substitutes are used, the taste will be greatly reduced. Sichuan cuisine has the saying of "seven flavors and eight flavors", which means sweet, sour, hemp, spicy, bitter, fragrant and salty; The "eight flavors" are fish flavor, hot and sour, pepper hemp, strange taste, spicy, red oil, ginger juice and homely. There are as many as 38 cooking methods. In terms of taste, Sichuan cuisine pays special attention to "one dish and one style", and its color, aroma, taste and shape are all excellent, so there is a saying in the international cooking world that "food is in China and taste is in Sichuan". There are more than 300 famous Sichuan dishes here, such as Deng Ying beef, Zhangcha duck, beef omasum hotpot, husband and wife lung slices, Dongpo cuttlefish and steamed Jiangtuan.
Among them, "Deng Ying Beef" is made in a unique way and has a unique flavor. Practice: Slice the roe meat of cow's hind legs, sprinkle with parched salt, wrap it in a jar to dry, spread it on a wire rack, dry it in an oven, steam it in a steamer, take it out, cut it into small pieces, and steam it again. Finally, stir fry thoroughly in the wok, add seasoning, take the pan to cool, and pour sesame oil on it. This dish is translucent, paper-thin, red and shiny. When placed under a lamp, the red shadow of beef slices can be reflected on paper or wall, just like a light show. "Husband and wife lung slices" is a famous flavor dish in Chengdu. According to legend, in the 1930s, there was a vendor named Guo Chaohua, who made cold beef and lung slices with his wife, walked around the streets and sold them with baskets. People nicknamed it "husband and wife lung slice", which is still in use today.
Dongpo cuttlefish is a kind of food related to Su Dongpo, a great writer in the Northern Song Dynasty, located in Leshan, Sichuan. Cuttlefish is not a cuttlefish in the sea, but a kind of cuttlefish with small mouth, long body and much meat in Lingyun Mountain in Leshan City and Minjiang River at the foot of Wulong Mountain Scenic Resort, also known as "cuttlefish". According to legend, when Su Dongpo went to Lingyun Temple to study, he often went to Lingyunyan to wash inkstones. The fish in the river ate its ink, and its skin was as thick as ink. People call it Dongpo cuttlefish. It, together with Jiangtuan and Feihuan, is known as the three famous fish in Sichuan, and has become a special dish of Sichuan cuisine. "Steamed Jiangtuan" is called the delicacy of Jialing. During their stay in War of Resistance against Japanese Aggression, Zhang Shijie and Zheng Zuhua, famous chefs of Liu Yun Restaurant in Chengjiang Town, Sichuan Province, cooked "barbecued pork buns" and "steamed dumplings". General Feng Yuxiang went to Liu Yun restaurant to taste the paste before going to the United States to inspect water conservancy. After eating, he praised "Sichuan Jiangtuan, which really deserved its reputation".
Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River valley, Dongting Lake area and Xiangxi mountain area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. It is well-made, widely used and varied. It is characterized by rich oil, strong color and strong practicability. Pay attention to crispy, sour and tender taste.
Xiangxi cuisine is famous for its fragrance, sour and spicy taste, and has a strong Shan Ye flavor. Hunan cuisine has developed rapidly, forming a set of cooking techniques such as stewing, stewing, roasting, frying, frying, smoking and waxing. The main famous dishes of Hunan cuisine are Dong An Zi chicken, braised shark's fin, steamed duck with bacon, whole duck with bread, spicy winter bamboo shoots and chestnut. Among them, "Braised shark's fin", also known as "Anzu shark's fin", is a famous Hunan local dish. Cooking methods are shark's fin, chicken soup, soy sauce and so on. Simmer over low heat. Juice is thick and delicious, and it is famous for its freshness and softness. During the Guangxu period of Qing Dynasty, Jinshi Tan Anzu liked this dish very much, so his chef improved the method of braised fish wings, and cooked chicken, pork belly and shark's fin together to make the shark's fin softer, waxy and smooth, and the soup more mellow and delicious. Tan Jinshi is praised for his food and is famous all over the world. Therefore, this dish was created by our chef Jia, so it is called "shark's fin in the temple". This dish was introduced to Changsha in the early Qing Dynasty and late Ming Dynasty and became a famous dish in Hunan.
"Five-yuan fairy chicken", also known as "five-yuan whole chicken", has existed since ancient times. There is a record of "Stewed Chicken by Immortals" in Tiaoding Collection in Qing Dynasty. Its production method is "clean, put it in a bowl, mix it with soy sauce, dry stew it with soup, and fill the belly of tender chicken with astragalus to count the money, which is more beneficial to people." This is a chicken stewed with astragalus, which can strengthen the body and prolong life, hence the name "fairy chicken". During the Tongzhi period, there was a "five-yuan fairy chicken", which was reportedly made by Quyuan Restaurant. At first, it was steamed with whole chicken and astragalus. Later, litchi, longan, red dates, lotus seeds and medlar were added and steamed with seasoning. It was named "Five-Yuan Fairy Chicken".
Fujian cuisine is also one of the eight major cuisines, which is famous for cooking delicious food. On the basis of giving consideration to color, fragrance, taste and shape, it is especially good at fragrance and taste. Its fresh, mellow, meaty and non-greasy flavor features are unique in China's food culture. Fujian cuisine has always been famous for its fine selection of materials, rigorous knife work, exquisite cooking, seasoning with soup and winning by taste. Its cooking skills have four distinct characteristics. First of all, it uses careful slicing, cutting and cutting to make raw materials with different textures taste thoroughly.
"Golden bamboo shoots with minced chicken" is a "golden bamboo shoot" that cuts winter bamboo shoots into three hairs. Every100g of winter bamboo shoots should be cut into 500-600g filaments with the same length and uniform thickness. In this way, the winter bamboo shoots can be integrated with the paste made of chopped chicken and egg liquid. After clever cooking, minced chicken and shredded bamboo shoots taste particularly good. This dish has a history of one hundred years and enjoys a long reputation. Second, there are many soups and vegetables, and the changes are endless. Cai Minduo Tang has a long history, which is closely related to Fujian's rich seafood resources. Fujian cuisine has always been associated with freshness, purity and nourishing. Among all kinds of cooking methods, soup cuisine can best reflect its original flavor. So Fujian cuisine has a lot of soup, which is the purpose.
The "multi-soup" of Fujian cuisine means that there are many soups. By carefully selecting various auxiliary materials, the inherent tastes of different raw materials, such as astringency, astringency and fishy smell, can be eliminated, so that dishes of different qualities have their own characteristics after mixing the soups. Therefore, there is a saying that "one soup becomes ten soups". If dried squid has a fishy smell, it must be boiled to remove the fishy smell, otherwise it is not suitable for cooking crispy dishes. However, once it is boiled, it loses its original taste, so it is necessary to prepare squid soup separately to achieve the effect of paying equal attention to quality and taste.
The cooking skills of Fujian cuisine not only have their own characteristics, such as steaming, frying, stewing, stewing and stewing, but also are distinguished by frying, steaming and stewing. On the tableware, Fujian cuisine uses large, medium and small cover bowls, which are very delicate and elegant. Famous dishes such as "stir-fried Xishi Tongtou", "steamed fish" and "Buddha jumps over the wall" clearly reflect the characteristics of Fujian cuisine. Among them, the "Buddha jumping wall" is especially famous for its fine selection of materials, rigorous processing, attention to fireworks and aging, and attention to stewing utensils, making it a delicious dish famous at home and abroad.
Fujian cuisine originated in Minhou County, Fujian Province, and developed from local dishes in Fuzhou, Xiamen in southern Fujian and Quanzhou in western Fujian, with Fuzhou cuisine as the main representative. Fuzhou cuisine tastes fresh, light and refreshing, sweet and sour, and pays special attention to the preparation of soup. Another characteristic is to make good use of red distiller's grains as ingredients, which has the functions of antisepsis, deodorization, fragrance enhancement, taste improvement and color matching. In practice, there are more than ten kinds of fermented grains, fermented grains, fried fermented grains and fermented grains, among which the most famous dishes are light fried snail slices, drunk chicken and braised mussels in bad sauce. Minnan cuisine is not only fresh and refreshing, but also famous for paying attention to ingredients and making good use of sweetness. The most commonly used ingredients are Chili sauce, sand tea sauce, mustard sauce, orange juice and so on. Its famous dishes include "Sha Cha Duck", "Shredded Chicken with Mustard" and "Dragon Ball on the East Wall". Fujian cuisine is salty and spicy, and most of them are based on the unique exotic flavor in mountainous areas, such as "braised stone scales in oil" and "stir-fried ground monkeys", which have a strong mountainous flavor.
"Buddha jumps over the wall" is the most famous classic dish in Fujian cuisine. Legend has it that it began in the Daoguang period of the Qing Dynasty. In Quanzhou, Fujian, Dongbi longan is used as raw material, and dishes are made of lean pork, fresh shrimp, water-soaked mushrooms, water chestnuts and eggs. It was named "Dongbi Dragon Ball" and became a famous local flavor dish. "Stir-fried Xishi Tongue" is cooked by mussels, a specialty of Zhangxiang, Changle, Fujian. The tongue of stone, whether boiled, fried, mixed or stewed, has a sweet and delicious taste and is unforgettable.
Zhejiang cuisine has a long history. People in the capital open restaurants in the south, and use northern cooking methods to make the rich raw materials in the south delicious. "Cooking in the south and cooking in the north" has become a major feature of Zhejiang cuisine. For example, in the past, the taste of southerners was not sweet, but after northerners went south, it affected the taste of southerners, and sugar was also put in the dishes. After arriving in Lin 'an, Bianjing famous dish "Sweet and Sour Yellow River Carp" was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material. At that time, famous chefs in Shi Jing cooked hundreds of famous dishes in Hangzhou, such as "Hundred Vegetables Soup", "Five Flavors Roasted Chicken", "Monopterus albus" and "Steamed shad with Wine", and later "Southern Meat" appeared.
What makes Zhejiang cuisine unique is that it varies from time to time and from place to place. Its production is exquisite and diverse, and it likes to name dishes after scenic spots. The cooking methods are mainly frying, frying, stewing and frying, which is fresh and crisp. Ningbo, located in the coastal area, is characterized by its "salty and fresh" and "salty and smelly" tastes. He is good at steaming, stewing and stewing seafood, emphasizing freshness, softness and smoothness, paying attention to soup and water, and keeping the original flavor. Shaoxing cuisine is good at cooking seafood and poultry, and its entrance is crisp and waxy, rich in rural flavor. The main famous dishes are West Lake vinegar fish, Dongpo meat, crab soup, hometown south meat, dry fried bell, steamed meat with lotus leaf powder, West Lake shepherd's purse soup, Longjing shrimp, Hangzhou stewed chicken, tiger running and vegetarian fire and dried vegetables.
Among them, "West Lake Vinegar Fish" is a traditional dish in Hangzhou. It is said that there was a young man named Song by the West Lake in the Song Dynasty, who made a living by fishing on weekdays. Once when he was ill, his sister-in-law went fishing by the lake and cooked for him with vinegar and sugar. After eating, he recovered. Later, the name of this dish became "West Lake Vinegar Fish". "Longjing Shrimp" is famous for cooking the best Longjing tea in Hangzhou. Longjing tea is produced in the mountainous area near West Lake in Hangzhou, Zhejiang Province, and Lion Peak in Longjing Village is the best. It is known as "green, fragrant, mellow and beautiful". Longjing tea was listed as a tribute in Qing Dynasty. At that time, Anhui used the tender tips of Que Tongue and Eagle Claw tea to make precious dishes, while Hangzhou used Longjing new tea to make fried shrimps with fresh river shrimps around Tomb-Sweeping Day, hence the name "Longjing Shrimp", which soon became the most famous specialty in Hangzhou.
"Fresh eel owl" is a famous dish in Ningbo, Zhejiang Province, and fish owl is the favorite food of fishermen in the southeast coast. It is called "yellow croaker owl" made of yellow croaker and "eel owl" made of eel. The "fresh eel owl" made in Ningbo every winter and during the Spring Festival can be eaten with a little air drying. Braised meat with dried vegetables is a famous dish in Shaoxing. It is cooked with Shaoxing's unique dried mushrooms and pork belly, and it is best to stew it until it is crisp and rotten. At the same time, the meat oil permeates into the dried vegetables, and the fragrance of the dried vegetables permeates into the human flesh, bringing out the best in each other, crisp, fragrant, waxy and soft, and delicious.
Jiangsu cuisine is a local flavor dish in Jiangsu. In the Spring and Autumn Period, Yi Ya of the State of Qi taught art in Xuzhou, and his "Fish Belly Mutton" was handed down through the ages, which is the origin of the word "fresh". In order to stab the King of Wu to death, Zhuan Xu made a "whole fish moxibustion" at Taihe Public School in Taihu Lake, one of which is now the "Squirrel Mandarin Fish" in Songhelou, Suzhou. Liu An, king of Huainan in Han Dynasty, invented tofu on Bagong Mountain, which was first spread in Jiangsu and Anhui. Emperor Wu of the Han Dynasty drove the barbarians to the seaside and found that the "fish intestines" liked by fishermen were delicious, and Ming Di in the Southern Song Dynasty was also very cool. In fact, "fish intestines" are the white ovaries of squid fish. When Hua Tuo, a famous doctor, was practicing medicine in Jiangsu, he and his disciple Wu Jinyan both advocated "cremation" of cooked food, that is, a therapeutic prescription. Liang Wudi ZSZSZSZ believes in Buddhism, advocates vegetarianism and regards gluten as a dish. Ge Hongyou, a person from Jin Dynasty, said that it had a great influence on edible fungi in Jiangsu. Min Ning, a monk in the Southern Song Dynasty, wrote Bamboo Shoots and summarized the experience of eating bamboo shoots. Tofu, gluten, bamboo shoots and mushrooms are called the "four donkey kong" of vegetarian dishes. The origins of these delicacies are all related to Jiangsu. During the Northern and Southern Dynasties, the "heavenly chef" in Nanjing could make dozens of dishes with a melon, and a dish could make dozens of flavors.
The famous city in the world is called "Yang Yier", and Yizhou is today's Sichuan. The prosperous market has promoted the development of cooking skills of Jiangsu cuisine. The "golden jade" of Songjiang in Sui and Tang Dynasties, sugar ginger and honey crab; Suzhou's exquisite peony and Yangzhou's hazelnut are both beautifully shaped dishes. In the Five Dynasties, the staple food and snacks of Su cuisine were called "Seven Wonders of Health". Its rice grains are distinct, soft but not rotten, and can be used to wipe the table; Noodles are tough and can be worn into strips without interruption; Cake is transparent and can reflect words; Wonton soup is clear and can be ground with ink; This kind of prickly heat is fragrant and crisp, and it is "chewy enough to disturb the people in Shili", which shows the exquisite skill. Great changes have taken place in the taste of Jiangsu cuisine since the Song Dynasty. It turns out that the food in the south is salty and the food in the north is sweet, so the Jiangnan fish and crabs that pay tribute to Chang 'an and Luoyang should be added with sugar and honey. The Song Dynasty moved south to Hang Cheng, and a large number of Central Plains scholars moved south, which brought the influence of Central Plains flavor. Sue and tin like sweetness today, which is the origin. In addition, during the Tang and Song Dynasties, especially since the Jin and Yuan Dynasties, more and more Muslims came to Jiangsu, and Jiangsu cuisine was also influenced by authentic cuisine, making cooking more colorful. Since Ming and Qing Dynasties, Jiangsu cuisine has been influenced by many local flavors. In the past, Fu Cha, the king of Wu, and Yang Di, the emperor, went boating and feasting. The emperor who played with dragon boats liked to eat the dishes on board. At this time, as a means for businesses to gain profits, it can also be tasted by ordinary people.
Jiangsu cuisine consists of Huaiyang cuisine, Jiangsu cuisine, Wuxi cuisine and Xuhai cuisine, with Huaiyang cuisine as the main part. Huaiyang is located in the middle of Jiangsu, east to Haiqi Tongtai Yanfu, west to Jinling Liuhe, south to Jingkou Jintan and north to Huaibei. Huaiyang cuisine is characterized by strict selection of materials, emphasis on knife and fire work, emphasis on authenticity, highlighting the main ingredients, elegant color, novel shape, moderate saltiness and sweetness, and mild taste, so it is widely used. In cooking skills, stew, stew, simmer and simmer are often used. Among them, Nanjing cuisine is famous for cooking duck dishes, while Zhenyang cuisine is famous for cooking chicken dishes and Jian Jiang dishes. Its advantages are fermented noodles, scalded noodles and crispy noodles. Suzhou-Wuxi cuisine includes Suzhou and Wuxi, Changshu in the west and Shanghai, Songjiang, Jiading and Kunshan in the east. Shanghai cuisine refers to the local gangs that Shanghainese call themselves, not other Shanghai cuisine. Suzhou cuisine and Huaiyang cuisine have similarities and differences. Its shrimp, crab, perch, cakes, boats and snacks are the best in the province, while Youyou is the local delicacies in other parts of Suzhou. Its dishes pay attention to modeling, aesthetics, colorful, unique stewed white juice, with the taste of bad red yeast and strange fragrance; It tastes sweet, especially in Wuxi. Thick but not greasy, light but not thin, crisp and shapeless, smooth and tender and tasteless. Xuhaicai used to be close to Qilu flavor, which is the flavor used by five animals. Aquatic products win with seafood. The dishes are thick, salty and have five flavors. Cooking skills are mostly boiling, frying and frying. In recent years, three kinds of local dishes have been developed and changed. Huaiyang cuisine changed from peaceful to slightly sweet, which seems to be influenced by Suzhou and Wuxi cuisine. The taste of Suzhou cuisine, especially the taste of Suzhou cuisine, has changed from sweet to peaceful, and has been influenced by Huaiyang cuisine. The salty taste of Xuhai cuisine is greatly reduced, and the color tone is also very elegant, which is in line with Huaiyang cuisine. Huaiyang cuisine still occupies a dominant position in the whole Jiangsu cuisine.
There are many famous dishes in Jiangsu cuisine, such as the long fish mat in Huai 'an, that is, the eel mat, with hundreds of varieties. Yangzhou's three-piece duck, stuffed chicken, braised chicken, stewed turtle, dried pork, sweet and sour mandarin fish, double-skinned saury, Wensi tofu, stewed lion's head, Zhenjiang's crystal vegetable hoof, steamed herring, Jingjiang's bacon, Yixing's steamed chicken, Nanjing's Jinling salted duck, stewed core, salted duck, pine nuts and steamed herring.
Anhui cuisine consists of Anhui cuisine along the Yangtze River, Huaihe cuisine and Huizhou local cuisine. The dishes along the Yangtze River are represented by the local dishes of Wuhu and Anqing, and later spread to Hefei. They are good at cooking seafood and poultry. The dishes along the Huaihe River are composed of local dishes such as Bengbu, Suxian and Fuyang.
Anhui Anhui cuisine is the main representative of Anhui cuisine, which originated in Shexian county at the foot of Huangshan Mountain, namely ancient Huizhou. Later, Tunxi Town along the Xin 'an River became a distribution center for famous teas such as "Qi Hong" and "Tunlu" and local products such as Huimo and She Yan, with a prosperous business and developed catering industry. The focus of Anhui cuisine gradually shifted to Tunxi, where it was further developed. On one occasion, Song Gaozong asked Wang Zao that Wang Zao was a bachelor, and Wang Zao quoted Mei's poem to answer "Oxtail Beaver in Snow, Horseshoe Turtle in Sand". Cowtail civet is civet, also known as white-fronted civet. Anhui cuisine is good at boiling, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.
Its famous dishes include ham soft-shelled turtle, braised civet, pickled mandarin fish, Wuwei smoked chicken, Fuliji roast chicken, political bamboo shoots, stewed pigeon in Huangshan and so on. Among them, "stewed turtle with ham", also known as "stewed turtle with horseshoe", is the oldest traditional dish in Anhui cuisine. Stewed with the most famous local specialty "sand horseshoe turtle". According to legend, in the Southern Song Dynasty, this dish was tasted by local officials from Gaozong. During the Ming and Qing Dynasties, some famous poets and laymen went to Huizhou to taste the delicious "horseshoe turtle", which became a unique traditional dish in Anhui. According to legend, in the thirty-ninth year of Qianlong, namely 1774, the chef of Wuwei county smoked the chicken first and then marinated it, which made the chicken golden, shiny, rich in sebum, delicious and unique, and was called "Wuwei smoked chicken".
Later, it gradually spread to other parts of Anhui, and by the end of the Qing Dynasty, it had spread all over the province. "Fuliji roast chicken" originated from braised chicken in Dezhou, Shandong Province. It was originally called red chicken. After the chicken was cooked with seasoning, it was coated with a layer of Redmi Qu, which was not very famous at that time. In 1930s, the chef of Guanxing Roast Chicken in Texas moved to Fuliji Town, bringing with him the production technology of spiced boneless braised chicken in Texas. He improved the selection of red chicken and added many condiments to make the chicken golden in color, crispy and boneless, and delicious. Fuliji roast chicken gradually became famous. Among them, Guan, Wei and Han are the most famous roast chicken shops. Therefore, rich roast chicken is as famous as Dezhou braised chicken at home and abroad.