Lu Cuisine

One of the four major cuisines of China, also known as Shandong Cuisine. Lu Cuisine is the only spontaneous cuisine among the four major cuisines[2] and was the first to form a systematic framework of culinary theories

Lu Cuisine: Eight Immortals Crossing the Sea and Haunting Luohan

theories and cooking techniques[3] with a long and continuous history, and it is the cuisine with the longest history and the most impressive skills[4]. Its style is: generous and noble, hallowed without going off the beaten track, is generally of a high standard, rather than one or two dishes or biased flavors to call[5].

Shandong is located in the lower reaches of the Yellow River, with a mild climate, and the province is characterized by a diversity of landscapes such as rivers, lakes, hills, plains, and the sea, which creates an unusually rich and balanced selection of ingredients for Lu Cuisine, with the frequency of each category of fruits and vegetables, poultry and livestock, seafood, freshwater and river freshness, mushrooms, and dried treasures ranging from 15% to 18%[3]. The cooking techniques that are most suitable for each kind of ingredients are different, and the rich variety of ingredients directly inspires the richness and diversity of cooking techniques of Lu Cuisine. Shandong's unique material conditions, coupled with more than 2,000 years of Confucianism infused with the spiritual pursuit of "food is not too fine, chopping is not too small," ultimately became a great view of the Lu Cuisine. Representative dishes are: roasted sea cucumber with scallions, braised turtle egg soup, white steak and four treasures, crab roe and shark's fin, oil explosion double crisp, Texas steak chicken, a product of tofu, clear soup Xishi tongue, milk soup walnut meat, sweet and sour Yellow River carp, nine-turned large intestines, grilled abalone in its original shell, clear soup fungus, braised prawns, vinegared pepper fish, bad butchered fish fillets, warm chokers mandarin fish slices, coriander popped squid rolls, soy sauce popped shredded loin (Beijing soy sauce shredded pork), muxuxu meat (mushu), sweet and sour tenderloin, braised Prawns, Zhaoyuan Steamed Pills, Steamed Gaji Fish, Fish with Scallions and Peppers, Chicken Nuggets in Sugar Sauce, Bean Stalk with Oil Splattering, Gingko in Poetry Gift, and Poached Vegetables in Milk Soup.

Sichuan cuisine

Sichuan cuisine: back to the meat

Sichuan cuisine, that is, the cuisine of the Sichuan region, is one of the four major Chinese cuisines, but also the most distinctive cuisine, the largest folk cuisine, and at the same time, was crowned "people's cuisine".

Originally from the Sichuan region, it is characterized by spicy, hot, fresh and fragrant. The raw materials of Sichuan cuisine are mostly domestic ingredients, and the banquet occasionally uses mountain treasures and river freshness. Good use of small fry, dry stir-fry, dry burning and bubble, braising and other cooking methods. Famous for its "taste", it has many different flavors and is full of changes, with fish flavor, red oil, strange flavor and spicy being more prominent. The style of Sichuan cuisine is simple and fresh, with a strong local flavor. Famous representative dishes are: shredded pork with fish flavor, back to the pot meat, Mapo tofu, boiled fish, husband and wife lung slices and so on.

Sichuan cuisine, divided into the western Sichuan Chengdu, Leshan as the center of the upper river gang, the southern Sichuan Zigong, Yibin as the core of the small river gang, the eastern Sichuan Chongqing, Nanchong, Dazhou as the center of the lower river gang.

In the taste of special attention to color, aroma, taste, shape, both north and south of the long, to taste more, wide, thick known. Historically, there are "seven flavors" (sweet, sour, spicy, spicy, bitter, fragrant, salty), eight Zi (dry burning, sour, spicy, fish, dry stir-frying, strange flavor, pepper, red oil) said.

Sichuan cuisine therefore has a wide range of materials, seasoning variety, dishes adaptable three characteristics. It consists of five categories, namely, banquet dishes, popular casual dishes, home-style dishes, three steamed and nine button dishes, and flavorful snacks, which make up a complete flavor system.

Internationally known as "food in China, taste in Sichuan"; the most famous dishes are: dry-roasted rock carp, dry-roasted osmanthus fish, shredded pork with fish, Liao pork ribs, strange chicken, Kung Pao Chicken, five-spice marinated pork ribs, steamed beef, mapo tofu, mawdaw hot pot, dry-incited shredded beef, beef, dan dan mian, Lai Tang Yuan, Dragon Dumpling, etc.; Szechuan cuisine is also known as the most popular cuisine in China. The six most famous dishes in Sichuan cuisine are: shredded pork with fish flavor, Kung Pao chicken, husband and wife's lung slices, Mapo tofu, back to the pot meat, and Dongpo elbow. [6]

Cantonese Cuisine

Cantonese Cuisine (12 photos)

Cantonese Cuisine, or Guangdong Cuisine, originated in Lingnan. It consists of three local flavors, Guangzhou Cuisine (also known as Canton Cuisine), Chaozhou Cuisine (also known as Chaoshan Cuisine), and Dongjiang Cuisine (also known as Hakka Cuisine), which each have their own characteristics[7] . It is a cuisine with a late start, but it has a far-reaching influence. Most of the Chinese restaurants around the world are based on Cantonese cuisine, and around the world Cantonese cuisine is on a par with French cuisine, and Chinese food abroad is basically Cantonese cuisine. Therefore, there are many people, who consider Cantonese cuisine to be the representative cuisine of overseas China.

Cantonese cuisine is a collection of Nanhai, Panyu, Dongguan, Shunde, Xiangshan, Siyi, Bao'an and other local flavors, as well as Beijing, Suzhou, Huaihua, Hangzhou and other provincial dishes and the strengths of the Western cuisine, fused together to form a family of its own. Cantonese cuisine takes the strengths of a hundred schools of thought, uses a wide range of ingredients, selects rare and exquisite ingredients, is good at imitating and innovating, and cooks according to the preferences of diners. The cooking techniques are varied and changeable, and the ingredients used are strange and extensive. In the cooking to stir-fry, explosion-based, with braising, frying, baking, pay attention to clear and not light, fresh and not vulgar, tender and not raw, oil and not greasy, there are "five nourishment" (fragrant, loose, soft, fat, thick), "six flavors" (sour, sweet, bitter, spicy, salty, fresh) said. Seasonal, summer and fall is still light, winter and spring for rich.

Cantonese cuisine is characterized by a rich selection of fine materials and light flavors. Cantonese cuisine is characterized by rich and fine selection of ingredients and light taste. Cantonese cuisine emphasizes the seasonality of raw materials, "not to eat from time to time". Eat fish, "spring bream, autumn carp, summer three plow (anchovy) winter perch"; eat snakes, it is "autumn winds, three snake fat, this time to eat snakes good fortune"; eat shrimp, "Ching Ming shrimp, the most beautiful"; eat Vegetables to pick the "seasonal vegetables", refers to the seasonal vegetables, such as cabbage for the "north wind from the heart of the sweetest vegetables. In addition to choosing the optimal period of fatness of raw materials, Cantonese cuisine also pays special attention to choosing the optimal parts of raw materials[7] . The taste of Cantonese cuisine emphasizes "freshness, cleanliness, tenderness, smoothness, crispness and aroma", and pursues the original taste of the raw materials, freshness and cleanliness. Cantonese cuisine has a wide variety of condiments, including sour, sweet, bitter, spicy, salty and fresh. However, only a small amount of ginger, onion and garlic are used as "ingredients", and less spicy ingredients such as chili peppers are used, and there is no big salty and sweet. This pursuit of light, the pursuit of tenderness, the pursuit of the characteristics of the original flavor, not only in line with the characteristics of the climate of Guangdong, but also in line with the requirements of modern nutrition, is a scientific food culture. [7]

Famous dishes of Cantonese cuisine include: white cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, baked lobster in soup, steamed grouper, ayi abalone, abalone juice buckle Liao ginseng, white-burned shrimp, ice-sugar bird's nest in coconut milk, braised shark's fin with vegetable gall, unicorn perch, lobster braised with abalone, stir-fried ox river, old-flame soup, Guangzhou manchurian chicken, rice in a casserole, Cantonese roasted stuffed duck, steamed spare ribs in black bean sauce, pineapple goujou meat, aromatic Pan-fried Hibiscus Eggs, Dinghu Shangsu, Smoked Cabbage, Fish Scented Eggplant in Casserole, Master Tai's Chicken, Sai Crab, Taro Button Pork, Southern Milk Rough Sai in Casserole, Chiu Chow Marinated Platter, Marinated Pork Knuckle, Marinated Foie Gras, Oyster Roast, Shrimp in Hibiscus, Beef in Salt Tea, Stuffed Bean Curd in Hakka Style, Duck with Plum Sauce, Salt Baked Chicken, Chicken Wrapped with Pork Belly and Poon Choi, and so on. [8]

Huaiyang Cuisine

Huaiyang Cuisine: Wenshi Tofu

Huaiyang Cuisine is one of the four major cuisines in China, known as the first taste of the Southeast, the world's reputation of beauty, which began in the Spring and Autumn Period, the rise in the Sui and Tang dynasties, flourished in the Ming and Qing Dynasties, over the past few hundred years, its production of fine, elegant, fresh, calm and the characteristics have always been praised by the world. Huaiyang cuisine for its culinary mastery, taste both north and south, rigorous selection of materials, according to the material of the art; production of fine, elegant style; the pursuit of the flavor, fresh and calm, elegant style.

Huaiyang cuisine is very concerned about knife work, knife skills are relatively fine, especially melon carving is renowned in all directions. The form of the dishes is exquisite, and the taste is mellow; in cooking, it makes good use of the fire, paying attention to the fire, good at stewing, simmering, simmering, warming, steaming, burning, frying; raw materials are mainly aquatic, focusing on freshness, and the taste is calm, fresh and slightly sweet. Famous dishes include Yangzhou fried rice, stewed lion's head with crabmeat, boiled dried silk, three sets of duck, soft pocket long fish, crystal pork, squirrel Mandarin fish, Liangxi crispy eel and so on. The taste is light and slightly sweet, and the main dishes include lion's head, soft pocket long fish, split braised chub head, crystal dishes of meat, Wenshi tofu, three sets of duck, hot dried silk, as well as Wenlou soup dumplings, Yangzhou fried rice, and so on.