Sichuan cuisine is spicy, Sichuan cuisine in the cooking method, there are frying, pan-frying, dry burning, deep-frying, smoky, bubbling, stew, stew, stewing, braising, sticking, popping, and so on, more than thirty-eight kinds of. 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, flavored with a variety of dishes to adapt to the strong three characteristics.
Cantonese cuisine is more sophisticated, pay attention to the quality and taste, taste is relatively light
China is a big country of food culture, for a long time in a certain region due to the geographical environment, climate and material resources, cultural traditions and ethnic customs and other factors, the formation of a certain degree of kinship inheritance relationship, dishes with similar flavors, high visibility, and part of the masses loved the local flavor of the famous genre known as the cuisine. Among them, Lu Cuisine, Sichuan Cuisine, Su Cuisine and Cantonese Cuisine, known as the "four major cuisines", plus Zhejiang Cuisine, Fujian Cuisine, Hui Cuisine, Hunan Cuisine, Beijing Cuisine and Hubei Cuisine, that is, the "ten major cuisines". This article focuses on "China's four major cuisines" as a food culture how to develop and evolve as well as its characteristics, superb techniques and famous representative dishes.
The key words: cooking, unique flavor, all five flavors, exquisite technology, comprehensive techniques, and a wide range of ingredients.
Lu cuisine, with its long history and wide influence, is an important part of Chinese food culture. Become one of China's four major cuisines, with its salty, fresh, crispy, unique flavor, fine production, renowned at home and abroad. Ancient books say, "The domain of the East, the birth of heaven and earth." Qilu land is a beautiful territory with mountains and sea, rich products and developed economy, which provides good conditions for the development of culinary culture and the formation of Shandong cuisine. As early as in the Spring and Autumn and Warring States period, Duke Huan of Qi's favorite minister Yi Ya was "good and five flavors" and known as a famous chef. During the Northern and Southern Dynasties, Jia Si-fo, the governor of Gao Yang, summarized the culinary art of the middle and lower reaches of the Yellow River systematically in his book "The Essentials of Qimin", and wrote down many famous dishes, reflecting the development of Lu cuisine's high level of skill at that time. Tang Dynasty Duan Wenchang, Shandong Linzi people. Mu Zong when the prime minister, good at food and drink, and self-edited food scripture fifty volumes, become the history of palmistry. To the Song Dynasty, the Song capital Bianliang called "water cage" that is the Lu Cuisine alias, has reached a large scale. In the Ming and Qing Dynasties, Lu Cuisine has been called its own cuisine. From Luyu to Beijing, from the Inner Pass to the Outer Pass, the influence has reached the Yellow River Basin. The Northeast has a wide range of food mass base. Shandong is the ancient state of Qilu, where seafood and aquatic animals, grain, oil and livestock, vegetables and fruits, and insects and wild game are readily available, providing rich material conditions for cooking. The exquisite culinary skills of Lu Cuisine have also been universally promoted. Lu Cuisine has a unique flavor and distinctive personality, and its flavor and techniques are common to both the north and the south, especially popular in the northern region. The strong flavor of Lu Cuisine lies in its wide range of ingredients, careful selection of materials, fine knife work, proper blending, work in the fire, and comprehensive cooking techniques. Particularly explosive, fried, roasted, deep-fried, slipped, steamed, steak, paste, its flavor salty and fresh, fresh, crisp, tender, soup mellow, self-contained, adaptable. Lu Cuisine in its long-term development process, has accumulated a set of cooking techniques, in particular to burst called the most. Lu Cuisine's "explosion" method can be divided into oil explosion, soup explosion, onion explosion, sauce explosion, fire and so on. "Explosion" system of dishes need to fire quickly into the fire, so for the protection of food nutrients, one of the best cooking techniques, especially the oil explosion dishes, must be a high-flame stir-fry, continuous operation, a drum, instantaneous completion. Vegetable wine and oil gravy, hanging juice uniformly, there is no juice see juice, dish end disk light. Eating, tender and crispy, refreshing and not greasy. "Collapse" is a kind of cooking quality unique to Shandong. The main ingredient of collapsed vegetables should be marinated with seasoning beforehand, flavored or sandwiched into the heart of the filling, then dipped in powder or hung with egg paste, and then collapsed and fried on both sides until golden brown, then put in the seasoning and broth, and then collapsed all the broth over a slow fire to increase the freshness of the main ingredient by immersing it in the soup. Shandong widely spread "pot collapsed fish maw", "pot collapsed yellow fish", etc., are long for people to enjoy the traditional dishes. Lu Cuisine takes soup as the source of all kinds of freshness, focuses on using soup, and is good at making soup, especially paying attention to the modulation of "clear soup" and "milk soup". Light and clear, take its freshness. With "clear soup", "milk soup" made of a variety of dishes, only the famous dishes are "clear soup willow bird's nest", "clear soup, family happiness "There are ten kinds of dishes in the soup. Inside are respectively high-grade banquets of rare delicacies. Lu cuisine cooking seafood is also unique. Especially on the sea treasures and small seafood cooking is a masterpiece. In shandong, all seafood, whether it is ginseng, shark's fin, swallow, shellfish or scales, medium, shrimp, crab, by the local chef's hand master system, have become a fine fresh and tasty dishes, only the Jiaodong coast of the fish using a variety of knife processing and different methods of production, can be cooked out of hundreds of kinds of dishes. Color, aroma, taste, shape each with its own characteristics, a hundred changes are in a fish. With small seafood cooking "oil-blasted double flowers", braised sea snails, fried oyster, "leeks fried worm saint", green onions fried fish, hibiscus chrysanthemum crab, and with the treasures of the production of the "Crab Shark's Fin", "abalone in original shell", "rusty beads of dried scallops", "purple abalone in sesame sauce", "fish bones in chicken paste", etc. are unique characteristics of the The Lu cuisine is good at seasoning with green onion and incense. Lu cuisine is good at scallion flavor, in the main process of the dish, whether it is popping, stir-frying, burning, slipping or cooking soup, are to scallion material popping pots; that is, steaming, grilling, frying, baking and other dishes are also the same as with the help of scallions to enhance the flavor. Such as roast duck, roast suckling pig, pot roasted elbow, fried fat cover with scallions to accompany food, are all of them. Due to the development of science and technology, vegetable fats and oils can be widely used, gradually evolved in the fat frying, slipping, slightly, popping and other cooking dishes, commonly added with green onions. In addition to the flavor of this method to the scallion aroma, but also to take it to pass the Qi, wind surface heat, evacuation of grease and anti-bacterial, stomachic effect, to the modern people are widely used. Jinan, the city of springs, has not been ruled by the province since the Jin Dynasty. Jinan's culinary houses, utilizing the rich resources, comprehensively inherited the traditional skills, widely absorbing foreign experience, and integrating the culinary skills of Fushan on the east road, Jining on the south road, and Qufu on the south road into one, have pushed the culinary skills of various places to the realm of exquisite perfection. Jinan cuisine is made from a wide range of ingredients, from rare seafood to pumpkin and vegetables, as well as the most common vegetables, coriander beans, tofu, and the offal of domestic animals and poultry, all of which can be made into delicious dishes. Yantai, Qingdao is located in the beautiful Jiaodong Peninsula, to cooking. West Lu, north of the poultry and egg dishes; Christine to soybean products as the main products as the main raw material of vegetarian dishes, as well as Luzhong region with the legacy of Qi meat, fish dishes have their own characteristics. Shandong cuisine is the collection of Shandong cooking skills, both the collection of the characteristics of the flavor of the development of sublimation, after a long history of evolution and become.
Guangdong cuisine, also known as "Cantonese cuisine", is one of China's four major cuisines, the Western Han Dynasty, there are records of Cantonese cuisine. Baozong time by the imperial chef with the influence of Yangcheng, Ming and Qing Dynasties, the rapid development of the twentieth century with the foreign communication business to absorb some of the skills of Western cuisine, Cantonese cuisine has also pushed to the world, only the United States, New York, there are thousands of Cantonese cuisine halls. Cantonese cuisine is formed on behalf of the dishes of Guangzhou, Chaozhou and Dongjiang. The dishes use a wide range of materials, a variety of colors, novel forms, good at changing, pay attention to tender, smooth. Generally speaking, it is light in summer and autumn, and thick in winter, and the recipes of Cantonese cuisine are very colorful. The cooking techniques are excellent, and it is famous for its wide range of ingredients. According to a rough estimate, Cantonese cuisine uses thousands of ingredients. All the domesticated animals and poultry used in various cuisines, fish and shrimp in the water, Cantonese cuisine does not use them, while snakes, rats, cats, dogs, mountain treasures and seafood not used in various places, Cantonese cuisine is ancestor for the top dishes. As early as in the Southern Song Dynasty, Zhou Qingfei "Collar outside the belt answer" has a pithy record: "deep and wide and the hearts of the people of Kongdong, do not ask the birds and beasts, snakes and insects, no not eat. Among the game, there are good and ugly. Mountain turtle name kites, pigs and boiled, sturgeon lips, live and sliced, called the fish soul, this * * * treasure. Things when the snake must be arrested, do not ask the length; when the rat must catch, do not ask the size. Bat of the abominable, mealybugs of the fearful, locusts of the microscopic life, all take and prairie food; beehive of poison, hempworm filth, all fried and eat; locusts of the eggs, shrimp of the sky wings, all fried and eat." Cantonese cuisine omnivorous style, often make some outsiders jaw-dropping. Tang Dynasty Han Yu was relegated to Chaozhou, to see the local people addicted to eating turtles, snakes, octopus, frogs and other dozens of exotic animals were surprised, afraid of "shame and fishy began to hair Yue, chewing and swallowing the face of the sweat sparsely." Development to the present, abalone, ginseng, shark's fin, tripe, mountain treasures and seafood are still Cantonese cuisine is a unique flavor of the delicacies and medicinal cuisine, according to modern scientific laboratory tests have proved that a variety of wild game, often containing general livestock does not have the necessary nutrients. For example: "Snake contains a large number of essential amino acids. Snake oil contains linoleic acid, have to maintain the role of blood vessels do not harden". Therefore, Chinese medicine has been using snake meat as an important medicine for dispelling wind and activating blood circulation, and removing cold and dampness. The wide variety of ingredients used in Cantonese cuisine can fully utilize food resources for the benefit of mankind. For example, Cantonese cuisine in the bubble, grill, Sichuan is transplanted from the northern dishes of the explosion, grill, blanch; berries, frying, deep-frying in the new method is to learn from the Western method, through the wide range, the Cantonese cuisine cooking methods into a perfect variety. Various local dishes commonly used fried, deep-fried, pan-fried, berries, steamed, braised, stewed, etc., Cantonese cuisine are commonly used; and many local dishes do not use the berries, torch, soft fried, soft fried, etc., Cantonese cuisine has a unique attainments. Therefore, there are many varieties of Cantonese cuisine. The flavor of Cantonese cuisine is characterized by its lightness. There are the so-called five flavors (fragrant, loose, smelly, fat and thick) and six flavors (sour, sweet, bitter, spicy, salty and fresh). Its cooking is good at frying, deep-frying, braising, braising, stewing, stir-frying and so on. The dishes are colorful, so-called and not greasy. Especially famous for cooking snakes, obscene, cats, dogs, monkeys, rats and other wild animals. Famous dishes include: "Three Snakes, Dragon and Tiger Braised", "Five Snakes Soup", "Snake Oil Beef", "Roasted Suckling Pig "Roasted Suckling Pig", "Pan-fried Prawns", and "Winter Melon Cup".
Sichuan, the "Land of Heaven", has formed and developed one of the major cuisines in China, Sichuan Cuisine, with its unique products. Sichuan cuisine in the late Qin and early Han Dynasty on the first scale. It developed rapidly in the Tang and Song dynasties, and became famous in the Ming and Qing dynasties. Nowadays, Sichuan restaurants are all over the world. Authentic Sichuan cuisine is represented by the dishes of Chengdu and Chongqing in Sichuan Province. After the majority of working people and generations of famous chefs long-term combat, accumulation, summary, development of Sichuan cuisine, not only has a rich nutrition to become the top of the delicacies, and the name of the dish, the production contains its beautiful and touching story. Such as "boiled beef", phase minister is the Northern Song Dynasty Qingli years, thick Fushun, tea county around the wells to draw the East of the service was eliminated, salt workers commonly used salt and pepper as a seasoning, boiled beef to eat. After the chef continued to improve to become a traditional delicacy in Sichuan cuisine today. Another example is "Mapo Tofu", which was created more than a hundred years ago by a woman whose husband's name was Chen and who worked in a small restaurant in Wanfu Bridge outside the North Gate of Chengdu. The production method is a folk method. After the dish is made, it has the characteristics of numbness, spiciness, hotness, crispness, freshness, tenderness, and the shape of the whole is not rotten, and it owes a great reputation and has been spread both at home and abroad. In Chengdu city, there seems to be "Chen Ma Po Tofu Live", which is full of customers and full of seats. Sichuan cuisine in successive generations of chefs to summarize their own experience on the basis of the absorption of the northwest of the culinary arts of the long and the advantages of the official, business banquet dishes, a wide range of hunting selected, take the long and make up for the shortcomings. That is, the so-called northern cuisine, Sichuan cooking, southern cuisine, Sichuan flavor. In the shark's fin, sea cucumber cooking methods, Sichuan cuisine commonly used dry burning juice collection of home practices. Such as "dry roasted shark's fin", "homemade sea cucumber" are added with minced meat, PI County soybean petals, slow burning with a slight fire, collect juice bright oil. The color of the dish is red and bright flavor mellow. Both take the length of the southern dishes, but also the difference between the southern dishes taste light practices. Sichuan cuisine "tripe hot pot", its materials, seasoning, hot pot are unique flavor, unique features, not only spicy hot fresh, and all year round, regardless of the number of forces in the cold winter or summer heat, are people like to eat, become one of the best of Sichuan cuisine. Senior feasts in Sichuan cuisine. The four types of dishes, namely, ordinary feasts, popular casual meals and homemade flavors, have their own styles and complement each other. Sichuan cuisine pay attention to color, aroma, taste, shape, ware, both north and south of the long. In the flavor and so on, especially more prominent, known for taste, taste, wide, thick flavor known as change. As early as in the Western Han Dynasty, there are Shu people "still flavor, good pungent" said. When the commonly used flavor types are salty, salty and sweet, fish, bean, home, red oil, spicy, pepper, board hemp, pepper salt, strange flavor, ginger, garlic, paste spicy, hot and sour, sweet and sour, sweet and sour, bad, mustard, lychee, sesame sauce, green onion oil and so on more than 20 kinds. Mixed with a variety of adaptability is extremely wide. Its feast dishes to clear and colorful. Mass casual meals have been home-cooked thick flavor mostly. Among the more than one thousand kinds of large and small dishes, spicy and thick flavors only account for one or two out of ten. Mass casual meals and home-style flavor dishes to spicy and pungent flavor. Especially in the use of spicy flavor on the pursuit of variety, especially fine. Seasoning flexibility, unique. Chili is a universal condiment, used throughout the country. However, the Sichuan cuisine chefs use chili is really unique outside. Not only in the use of green peppers, red peppers, fresh peppers, pickled chili peppers, spicy bean curd, spicy noodles, chili peppers, etc., and with peppers, ginger, green onions, garlic, vinegar, sugar, etc. 23 with a wonderful combination, cooking into a millions of composite tastes, the formation of hot and numbing, red oil, paste pull, bean curd, strange taste, fish, homemade, etc., a rich variety of special flavor type. According to the different thick material, according to the material of the art. Therefore, according to the people system value, respectively, take the color, take the shape, take the taste, cleverly cooperate, fine cooking into a dish. Sichuan cuisine cooking methods, pay attention to the knife, fire, a thousand variations. During the Qianlong period of the Qing Dynasty, Li Tiao Yuan, a native of Luojiang County in Sichuan Province, summarized the Sichuan cuisine in "Huanhai? Wake up round book", summarizes the Sichuan cuisine cooking methods there are 38 kinds of. Some due to time change people easy has been answered pass. But because of the province's chefs inheritance and development, now popular still have fried, pan-fried, burned, fried, pickled, smoked, soaked, steamed, slipped, simmered, boiled, stewed, stewed, rolled, nicked, popped, choked, stir-frying, chowder, grilled, montana, paste, brewed, crispy, bad, wind, drunken, and so on more than 30 kinds of. Emphasis on steam release, pay attention to the specifications, coloring with a clear primary and secondary vegetables, bright and colorful coordination is its characteristics. Sour, sweet, spicy, spicy, heavy oil, thick, focus on seasoning, can not be separated from the three peppers (i.e., chili peppers, peppercorns, peppercorns, peppers) and fresh ginger, spicy, sour, numb and popular for other local dishes for the small province, the formation of the unique flavor of Sichuan cuisine, enjoying the honor of "a dish of one flavor, a hundred dishes of a hundred flavors". Cooking methods are good at grilling, burning, dry stir-frying and steaming. Sichuan cuisine is good at synthesizing flavors, and the collection of juice is thicker. In the salty, sweet, numbing, spicy, sour five flavors on the basis of a variety of seasonings, with each other, forming a variety of composite flavors. Such as homemade flavor, salty and fresh flavor, fish flavor, lychee flavor, strange flavor and so on 23 kinds. Representatives of the varieties of dishes are "boiled dry silk", cassoulet eel, "strange chicken", "Ma Po Tofu" and so on.
Huaiyang Cuisine is composed of local dishes along the river, along the Huaihuai River, and on behalf of the three regions of Weizhou. It is characterized by simple selection of materials, pay attention to the fire work, heavy oil and color, mellow flavor, and maintain the original flavor. Chinese food culture has a long history. As one of the four major Chinese cuisines, Huaiyang Cuisine is famous throughout the world for its unique historical style and individual flavor. Huaiyang Cuisine is famous for cooking mountain and wild seafood. As early as in the Southern Song Dynasty, "Horseshoe Turtle in the Riverland, Ox-tail Fox in the Snow" was a famous dish at that time. Huaiyang Cuisine leads the four major Chinese cuisines with its fine selection of ingredients, exquisite craftsmanship, fine modeling and rich cultural connotations. Huaiyang cuisine in the selection of materials, focusing on the selection of a wide range of materials, nutritional deployment, graded materials, materials for the art, reflecting a strong scientific; in the process focus on cooking fireworks. Knife method varied, good at burning, stewing, stewing; in the shape, pay attention to the organic combination of color vessels, showing exquisite artistry; can be said that Huaiyang taste a unique. ***The same characteristics are: water-based fresh ingredients, remittance of Jianghuai, Hunan specialties as a whole, poultry, eggs and vegetables, seasonal supply; knife work is fine, pay attention to the fire, good at stewing, simmering, simmering, warming; the pursuit of the flavor, fresh and calm, salty, sweet and mellow and moderate. Adaptation surface is very wide, the style of elegant dishes, shape and quality of both beautiful, crispy Chan off the bone without losing its type. Smooth and crisp and show its flavor. Jiangsu is known as the head of the fish grain, and the benefits of the seafood, dietary resources are very rich in Huainan cuisine to light, taste and the North and South, which Yangzhou cuisine has always been a dietary splendor, exquisite production, the city of a hundred products, boasts the reputation of the river guests. Famous dishes include "Angelica Chicken", "Braised Turtle with Ham", "Cured Fresh Gui Fish", "Braised Bamboo Shoots with Ham ", "Roasted Chicken in Snowy Winter", "Braised Civet", Fat Kingfish in Milk Sauce, "Orchid Abalone", Grilled Pig's Head, "The First Ball in the World", "Horseshoe Cinnamon Fish", "Colorful Butterfly Dance", "River Pond Night Color", "Gourd Eight Treasures" and "One Shrimp, Two Flavors".
With the development of China's economy, Chinese cuisine will continue to develop, innovate and grow.