First, carefully select materials. Since ancient times, chefs have been very particular about the choice of raw materials when cooking dishes, and so has Sichuan cuisine. It requires strict selection of raw materials to make the best use of everything, not only to ensure quality, but also to pay attention to saving. Raw materials strive to include the choice of seasonings. Many Sichuan dishes pay great attention to the choice of peppers, such as spicy and home-cooked dishes, which must use Pixian watercress in Sichuan; To make fish coriander, you must use Sichuan style to soak peppers.
Second, the knife is fine. Knife work is a very important link in Sichuan cuisine. It requires producers to be careful, pay attention to specifications, and cut and shape raw materials according to the needs of cooking to make them uniform in size, length, thickness and consistency. This can not only make the dishes easy to season, neat and beautiful, but also avoid being cooked, old and tender. For example, boiled beef and dried shredded beef are characterized by tender, smooth and crisp residue respectively. If the length, thickness and thickness of meat slices are inconsistent, it is difficult to distinguish cooked from raw when cooking. In this way, no matter how skilled you are, you can't make good dishes with high quality and good taste.
The third is reasonable collocation. Sichuan cuisine requires a reasonable mix of raw materials to highlight its flavor characteristics. The raw materials of Sichuan cuisine are used alone and in combination, emphasizing the appropriate combination of shade and meat dishes. Strong taste should be used alone, not with; Light with light, thick with thick, or a combination of strong and weak, but they can't make a taste; Meat and vegetables are well matched and cannot be confused. This requires not only selecting the main ingredients, but also matching the auxiliary materials. Only in this way can the dishes taste harmonious and rich, the raw materials match clearly, the texture groups complement each other, and the colors are harmonious and beautiful, so that the dishes are not only good in color, smell and taste, but also rich in nutritional value and artistic appreciation value.
The fourth is careful cooking. There are many cooking methods of Sichuan cuisine, and the use of cooking is very particular. Many Sichuan dishes are cooked by various cooking methods. There are dozens of cooking methods of Sichuan cuisine, such as frying, frying, frying, steaming, burning, simmering, boiling, stewing, frying, stewing, rolling, frying, stewing, pickling, smoking, mixing and stewing. The cooking method of each dish must be determined according to the nature of raw materials and the technological requirements of different dishes. In the operation requirements of Sichuan cuisine, we should grasp the order of feeding, the degree of cooking, the amount of food, the length of time and the speed of action; Pay attention to observe and control the color depth of dishes, the weight, quality and quantity of sauces; Master the taste of finished dishes, the degree of cooked, tender, dry, wet, soft and crisp dishes, and take necessary measures to ensure the cooking quality.
Sichuan cuisine is unique in "frying". Most of its dishes are fried, which is characterized by short time, urgent cooking, less juice and fresh taste, which meets the requirements of nutrition and hygiene. The specific way is, stir-fry without oil, do not change the pot, stir-fry the sauce now, stir-fry, and make a dish in one pot. The production of dishes seems simple, but in fact it contains a high degree of science, technology and artistry, showing the infinite wisdom and creativity of working people. In a word, Sichuan cuisine has a long history and strong local flavor. With rich varieties, varied tastes and strong adaptability, it enjoys the reputation of "one dish is unique and all kinds of dishes are delicious". With its delicious taste and unique style, it has won the favor of people at home and abroad, and is praised by many people as "Eating in China and Taste in Sichuan". We should further inherit and carry forward the excellent tradition of Chinese food culture, and make Sichuan cuisine, a bright pearl, radiate more dazzling brilliance!
Cantonese cuisine and Cantonese cuisine are inseparable in the eating habits of Cantonese people. In three meals a day, Cantonese people put snacks in a very important position, and the banquet is finally divided into salty and sweet; In the holiday food arrangement, not only fresh fruit is sometimes cooked, but also beautiful. Cantonese restaurants and teahouses all open tea markets and rice markets.
Cantonese cuisine and other local cuisines are all part of Chinese food, and both originated from the traditional culture of China. However, compared with the Central Plains cuisine or other cuisines, the precipitation of its traditional food culture is not as deep as that in the Central Plains and other regions. Influenced and nourished by overseas culture for a long time, Cantonese cuisine attaches importance to inheritance, but its tradition is not solid. It is flexible, fresh and young, and it is the most innovative role in China's diet system. It absorbs many advantages of western pastry and exotic food, and attaches importance to active reference and absorption. Digest the advanced aspects of foreign food culture, and then integrate into the national food culture.
Cantonese cuisine has a wide range of materials, not only rich in main ingredients, but also rich in ingredients and seasonings. In order to express the flavor of the main ingredients, Cantonese cuisine is very particular about the choice of ingredients and seasonings, and the ingredients are not mixed. Seasoning is to bring out the original flavor of the main ingredients, both of which are mainly fresh. Pay attention to color, fragrance, taste and shape, and take taste as the main body.
Cantonese cuisine is dazzling with a variety of materials. Almost everything that flies in the sky, crawls on the ground and swims in the water can be eaten. Needless to say, partridges, sparrows, leopards, civets, pangolins, seal fish and other wild animals and birds; Cats, dogs, snakes, rats, monkeys, turtles, and even grass worms that are mistaken for "leeches" by ignorant people are also among the cooking. Once cooked, they immediately become exotic and delicious, making consumers clap their hands and exclaim "exotic".
Another outstanding feature of Cantonese cuisine is fine and fine dosage, exquisite materials, exquisite decoration, good imitation and innovation, and various varieties. 1965 "Guangzhou Famous Cuisine Exhibition" introduced 5457 kinds.
The third feature of Cantonese cuisine is that it pays attention to quality and taste, and the taste is relatively light, seeking freshness in the clear and seeking beauty in the light. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape. Food tastes clear, fresh, tender, cool, smooth and fragrant; Seasonings are sour, sweet, bitter, spicy and salty; This is the so-called five flavors and six flavors.
Famous Cantonese cuisine includes roast suckling pig, boiled shrimp, Long Hudou, Taiye chicken, braised pork with taro, braised skirt wings, scrambled eggs in Huangpu, braised Mi Chong, dog meat pot, multicolored shredded snake, chrysanthemum, dragon and tiger, phoenix and snake soup, all of which are famous Guangzhou dishes with local flavor.