/ 2004-03-05 14:07:0 1
There are many schools of China cuisine in cooking. Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, the "eight major cuisines" in China.
The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by the natural geography, climatic conditions, resources and specialties, eating habits and so on. Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like beautiful women in the south of the Yangtze River; Shandong and Anhui cuisine is like Gu Zhuo's simple northern healthy Han; Guangdong and Fujian cuisine are like romantic and elegant sons; Sichuan and Hunan cuisine are like celebrities with rich connotations and talents.
The cooking skills of the "eight major cuisines" in China have their own charm.
The characteristics of its dishes are also different.
Shandong cuisine
Genre: It consists of two local flavors: Jinan and Jiaodong.
Features: strong flavor, love onion and garlic, especially for cooking seafood, soup and various animal offal.
Famous dishes: Fried Daha, Braised Conch and Crispy Carp.
Sichuan cuisine
Genre: There are two schools in Chengdu and Chongqing.
Features: It is famous for its rich flavor, wide flavor, thick flavor and strong flavor.
Famous dishes: Kung Pao Chicken, Yipin Bear's Paw, Fish-flavored Shredded Pork, and Braised Fish Wings.
Jiangsu cuisine
Genre: developed from Yangzhou, Suzhou and Nanjing local dishes.
Features: cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup and keep the original juice.
Famous dishes: shredded chicken soup, stewed crab powder, lion's head, crystal dishes and feet, and fish wrapped in duck.
Zhejiang cuisine
Genre: It is composed of local dishes such as Hangzhou, Ningbo and Shaoxing, and the most famous is Hangzhou cuisine.
Features: fresh and tender, soft and smooth, mellow and glutinous, refreshing and not greasy.
Famous dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken.
Guangdong cuisine
Genre: There are three schools of Guangzhou, Chaozhou and Dongjiang, represented by Guangzhou cuisine.
Features: the cooking method emphasizes frying, frying, stewing and stewing, and the taste is characterized by refreshing, light, crisp and fresh.
Famous dishes: Three Snakes, Dragon, Tiger and Phoenix, Roasted Suckling Pig, Salt Bureau (on the left side of the fire) Chicken, Winter Melon Cup and Old Meat.
Hunan cuisine
Genre: Pay attention to spicy, spicy, sour, spicy, burnt and fragrant, especially sour and spicy.
Famous dishes: braised shark's fin in red, fragrant lotus with rock sugar.
Fujian cuisine
Genre: Developed from Fuzhou, Quanzhou, Xiamen and other places, with Fuzhou cuisine as its representative.
Features: seafood is the main raw material, paying attention to sweet, sour, salty and delicious color.
Famous dishes: Snowflake Chicken, Jin Shoufu, Braised Chicken, Orange Juice Cargill Fish, Taiji Shrimp.
Anhui cuisine
Genre: It is composed of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative.
Features: Ham as seasoning, crystal sugar as freshness, good at stewing and paying attention to pyrotechnics.
Famous dishes: gourd duck and Fuliji roast chicken.
Liaocai was also famous in the past.