What is the first of the eight cuisines?
As early as the Spring and Autumn Period and the Warring States Period in China, there were differences in the flavors of northern and southern dishes in food culture. By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the early Qing Dynasty, Shandong cuisine, Huaiyang cuisine, Cantonese cuisine and Sichuan cuisine became the most influential local dishes at that time, and were called "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * isomorphic became the "eight major cuisines" of Chinese national diet.
As for the top of the eight major cuisines, this is not certain. I have seen a ranking for reference:
0 1, Shandong (Shandong cuisine)-the largest cuisine in the court, with the flavor of Confucius as the leader.
02, Sichuan (Sichuan cuisine)-the most distinctive cuisine in China, but also the largest folk cuisine.
03. Jiangsu (Su cuisine)-the second largest cuisine in the court and the most popular cuisine at state banquets in ancient and modern times.
Guangdong (Cantonese cuisine)-the second largest folk cuisine in China and the most influential China cuisine abroad, can represent China.
05. Fujian (Fujian cuisine)-the representative cuisine of Hakka cuisine.
06. Zhejiang cuisine-one of the oldest cuisines in China and the third largest in the court.
07, Hunan (Hunan cuisine)-the third largest folk cuisine.
08, Anhui (Huizhou cuisine)-a typical representative of Huizhou culture.
Is Huaiyang cuisine the eight major cuisines?
Huaiyang cuisine is traditionally regarded as one of the four major cuisines in China, and now it is generally regarded as the representative faction of Jiangsu cuisine, which refers to the dishes popular in Huai 'an, Yangzhou, Zhenjiang and their nearby areas in Jiangsu Province, and is the representative flavor of Jiangsu cuisine. Huaiyang cuisine pays attention to knife-making, with delicate knife-making and light taste. The main dishes are braised lion's head, soft-pocketed long fish, Pingqiao tofu, kai yang Pu Cai and crab soup packets.
Huaiyang cuisine is very particular about swordsmanship, with fine swordsmanship, especially melon carving. The dishes are exquisite in shape and mellow in taste; In cooking, he makes good use of heat, pays attention to fire power, and is good at stewing, stewing, simmering, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild in taste, fresh and slightly sweet. Famous dishes include stewed crab powder lion's head, boiled dried silk, three sets of ducks, crystal meat, squirrel mandarin fish, crisp eel in Liangxi and so on.
Characteristics of eight major cuisines
Characteristics of Shandong cuisine: Shandong cuisine pays attention to pure seasoning, mainly salty in the mainland and fresh and salty in the coastal areas, with fresh, tender, fragrant and crisp characteristics. Pay great attention to the modulation of clear soup and milk soup, and be good at seasoning with onion fragrance. Cooking seafood is unique.
Features of Sichuan cuisine: It is famous for its wide range of materials, diverse tastes and wide adaptability of dishes. In particular, spicy, fishy and strange flavors are unique in their strengths. Cooking techniques are good at stir-frying, frying, dry-burning and dry-frying.
The characteristics of Jiangsu cuisine: extensive materials, mainly fresh sea water in rivers and lakes; Fine knife work, diverse cooking methods, good at stewing, stewing and smoking; Pursue the original taste, fresh and peaceful; The dishes are elegant in style and beautiful in shape and quality.
The characteristics of Zhejiang cuisine: the dishes are exquisite, elegant, delicious, tender, crisp and refreshing. Season with fragrant grains. There are more than 30 cooking techniques in common use, focusing on stewing, stewing, stewing, stewing and so on.
The characteristics of Cantonese cuisine: extensive materials, fine selection of materials, excellent skills and good at change. The taste is characterized by refreshing, crisp, fresh and tender. Pay attention to clear but not light, fresh but not vulgar, crisp and tender, oily but not greasy.
The characteristics of Hunan cuisine: pay attention to the precise connotation and beautiful appearance of the dishes, attach importance to the collocation of raw materials, and the taste permeates each other. Hunan cuisine is especially hot and sour. Cooking skills: Hunan cuisine had many skills as early as the early Western Han Dynasty, such as soup, stir-frying, simmering, boiling, waxing, soaking, preserved, and simmering, and now it is more exquisite.
Characteristics of Fujian cuisine: seafood and delicacies are the main cooking materials; Clever knife, everything is subject to taste; Soups are exquisite and changeable; Delicate cooking, pay special attention to seasoning.
The characteristics of Anhui cuisine are: elegant and simple, original flavor, crisp, tender, fragrant and fresh, appropriate shade, strict selection of materials, unique workmanship, emphasis on food supplement, attention to the original taste and diverse dishes. Cooking techniques: sliding burning, clear stewing and raw smoking.