Sichuan cuisine includes Chengdu, Chongqing, Leshan, Zigong and other local dishes. The basic taste types of Sichuan cuisine are hemp, spicy, sweet, salty, sour and bitter. Sichuan cuisine is characterized by its spicy, spicy, fragrant, fresh, oily and thick taste, and the reuse of "three peppers" (pepper, pepper and pepper) and fresh ginger. The main feature is the variety of flavors. Pepper, pepper, pepper, bean paste and so on are the main condiments. In different proportions, they are made into various flavors such as dry-roasted, spicy, sour and spicy, pepper hemp, sesame paste, garlic paste, ginger juice, red oil, sweet and sour, fish flavor and strange taste, all of which are thick and mellow, with the special flavor of "one dish in one box" and "all kinds of dishes".
There are Sichuan restaurants in the United States, Japan, France, Canada and Hong Kong, which are well received by foreign guests from all over the world.
Sichuan cuisine is good at frying, sliding, stir-frying, frying, stir-frying, frying, boiling and simmering. In particular, small frying, stir-frying, dry stir-frying and dry burning have their own unique features. From the "three steamed and nine buckled" banquet to the popular light meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship. There are thirty-eight kinds of fried, fried, dry-roasted, fried, smoked, soaked, stewed, stewed, pasted and exploded. In taste, it pays special attention to color, fragrance, taste, shape, and the length of both north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange-smelling, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. A complete flavor system is composed of five categories: banquet dishes, popular casual dishes, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan".
Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo tofu, beef chafing dish with beef omasum, sliced pork with shredded beef, husband and wife's lungs, Dengying beef, Dandan Noodles, Lai Tangyuan, and dragon wonton soup.
Cantonese cuisine pays attention to absorbing the strengths of various cuisines, with varied cooking skills and exotic and extensive materials. In cooking, it is mainly fried and fried, and also stewed, fried and roasted. It pays attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy, and there are "five flavors" (fragrant, loose, soft, fat and strong) and "six flavors" (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, and rich in winter and spring.
Cantonese cuisine has a long history. Like other regions' food and cuisine, it has the same sex as China's food culture. As early as ancient times, the ancient Yue people in Lingnan had close contacts with Chu in the Central Plains. With the changes of history and dynasties, many central plains
People crossed the south to escape the war, and the Han and Vietnamese ethnic groups gradually merged. The southward migration of Central Plains culture, the combination of cooking skills, cookers, utensils and the rich agricultural and fishery products of Baiyue, is the origin of Cantonese-style diet. Cantonese cuisine originated in Han dynasty, which is based on this history.
After the Southern Song Dynasty, the skills and characteristics of Cantonese cuisine became more and more mature. This is related to the southward migration of the Song Dynasty, when many imperial chefs and government chefs gathered in Guangdong, especially in Yangcheng. Since the Tang Dynasty, Guangzhou has become China's main import and export trade port and a world-famous port. After the Song and Yuan Dynasties, Guangzhou became a port and port city with concentrated domestic and foreign trade, and its business was booming day by day, which promoted the development of catering service as a commercial industry and provided a very important condition and place for the growth of Cantonese cuisine, especially Cantonese cuisine.
The Ming and Qing Dynasties were the real maturity and development periods of Cantonese cuisine, Cantonese cuisine and Cantonese cuisine. At this time, Guangzhou has become a big commercial city, and Cantonese cuisine, Cantonese cuisine and Cantonese cuisine have really become a system. The downtown streets are all over tea houses, hotels, restaurants and snack bars, and each restaurant is competing for beauty. The world is famous for its abundant food and many styles, and it is gradually said that "food is in Guangzhou".
The formation and development of Cantonese cuisine is closely related to Guangdong's geographical environment, economic conditions and customs. Guangdong is located in the subtropical zone, bordering the South China Sea, with abundant rainfall, evergreen seasons and rich products. Therefore, Guangdong's diet has always been blessed. As early as the Western Han Dynasty, Huainanzi Spirit contained the fine and extensive selection of Cantonese cuisine materials, and it is conceivable that Cantonese people thousands of years ago had mastered cooking different odors with different cooking methods. Before that, Han Yu, a poet in the Tang Dynasty, was banished to Chaozhou. In his poems, he described dozens of foreign bodies such as horseshoe crabs, snakes, octopus, frogs, octopus and Jiang Yaozhu in chaozhou people, which made him feel very uncomfortable. However, in the Southern Song Dynasty, octopus and other seafood were the top delicacies of many local dishes. In terms of ingredients and taste, raw food is used. There are not many pigs, cattle, sheep and deer in the future.
But the habit of eating raw fish fillets, including raw fish porridge, has been preserved to this day. However, it is still the case that the white-cut chicken is only cooked and the thigh bone is bloody. The characteristics of Cantonese cuisine, such as exquisite knife work, exquisite ingredients, and clear but not light taste, are expressed concretely.
Cantonese cuisine is also good at learning from the strengths of various families, and it is used by me, and I often learn new things. Squirrel mandarin fish, a famous dish in Jiangsu cuisine, is well-known in the north and south of the country, but you can't go to a Cantonese banquet. Although Cantonese people like to eat rat meat, the name of rats is not elegant. Famous chefs in Cantonese cuisine changed the fish into A Man Called Autumn Flower fish with skillful knives, named chrysanthemum fish. After such a change, it is convenient and hygienic to eat one bite at a time with chopsticks and knives and forks. After the transformation, Jiangsu cuisine has become Cantonese cuisine. In addition, the cooking methods of Cantonese cuisine, such as soaking, grilling, roasting and steaming, are transplanted from the northern cuisine. The new method of frying and frying is to absorb the same method of western food.
Formed after improvement. However, the transplantation of Cantonese cuisine is not mechanically copied, but combined with Guangdong's extensive raw materials, fresh and tender texture, and people's tastes like fresh and always new, so as to develop it. For example, the steak of northern dishes is usually seasoned, baked until crisp and rotten, and served with oil, which is called clear steak. However, the steak of Cantonese cuisine is to boil or steam the raw materials until they are greasy, and then push them on the wide clams, which is mostly manifested as steak with materials. Representative works include eight treasures grilled duck, shredded chicken grilled meat breast and so on. Guangdong's food culture is closely related to all parts of the Central Plains. One of the most important reasons is that there were many mainlanders who set up another dynasty in history. The officials sent by the dynasties to govern Guangdong and demoted brought the northern food culture, and there were also many chefs who passed on their skills to their local counterparts, or set up their own shops in the shops to directly introduce the local food culture to Lingnan people, making it an important part of Cantonese cuisine. After the Han dynasty, Guangzhou became the transportation hub of the Chinese and western sea routes; Most foreign businessmen gathered in Yangcheng in the Tang Dynasty, and merchant ships came in droves. At that time, compared with the inland areas, the economy in Guangzhou developed rapidly.
In addition to formal dishes, snacks and snacks in Guangdong are also exquisitely made, and the food customs in various places also have their own uniqueness, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These food customs have gone beyond the category of "eating" and become the food culture in Guangdong.
Shandong cuisine, also known as Shandong cuisine, has a long history and wide influence, and is an important part of China's food culture. As one of the eight major cuisines in China, it is famous for its delicious, salty, crisp and unique flavor. It is good at seasoning with onion flavor at home and abroad, such as "roast duck", "roast suckling pig", "pot-cooked pork" and "fried fat cover".
Shandong cuisine originated in Qi State and Lu State (now Shandong Province) during the Warring States Period and was formed in Qin and Han Dynasties. After the Song Dynasty, Shandong cuisine became the representative of "Northern Food". Shandong cuisine is the most extensive local flavor cuisine in China, covering Beijing, Tianjin and Tangshan and the three northeastern provinces.
Factions: coastal Jiaodong cuisine (mainly seafood), inland jinan cuisine and its own Confucian cuisine. Features: Shandong cuisine pays attention to pure seasoning, tastes fresh in Yu Xian, and has the characteristics of freshness, tenderness, fragrance and crispness. Pay great attention to the modulation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow.
Unique skills: There are more than 30 cooking techniques commonly used in Shandong cuisine, especially the frying and grilling techniques, which are unique and specialized. Grilled techniques are original in Shandong cuisine, with raw materials pickled and sticky, fried on both sides, and simmered for juice; The grilled finished product is neatly shaped, with thick taste and rotten juice. Shandong cuisine is the first of the eight major cuisines.
The formation and development of Shandong cuisine is related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the cradles of ancient culture in China, located in the lower reaches of the Yellow River, with a mild climate. The Jiaodong Peninsula stands out between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and it is known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu scallion, Cangshan garlic and Laiwu ginger are well-known at home and abroad; Fruit production ranks first in the country, and apples alone account for more than 40% of the total national output; The output of pigs, sheep, poultry and eggs is also very considerable; The output of aquatic products is also the third in China. Among them, the precious marine products are shark's fin, sea cucumber, prawn, Cargill, flounder, abalone, swan's egg, Shih Tzu, scallop, red snail and laver, which are well-known at home and abroad. Brewing industry has a long history, many varieties and excellent quality, such as Luokou vinegar, Jinan soy sauce, Jimo old wine, etc., all of which are well-known products. Such rich products provide inexhaustible raw material resources for the development of Shandong cuisine.
Shandong cuisine has a very long history. There is "Qingzhou tribute salt" in Shangshu Yugong, which shows that at least in the Xia Dynasty, Shandong had been seasoned with salt; As far back as the Book of Songs in the Zhou Dynasty, there have been records of snakehead and carp eating the Yellow River. Today, the sweet and sour Yellow River carp is still the best in Shandong cuisine, which shows that it has a long history. The embryonic form of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. Qilu and China are endowed with unique natural conditions, especially Qi, which is near the mountains and the sea. With the advantages of fish, salt and iron, Qi Huangong became the first to take advantage of it.
Legend has it that Yi Ya, who steamed his son and gave it to the King of Qi, was actually a culinary master who was good at seasoning at that time. The clear soup in Shandong cuisine is clear and fresh in color, while the milk soup is white and mellow in color and has a unique flavor, which may be the inheritance of the ancient tradition of being good at making soup; Jiaodong cuisine, which is good at seafood, inherits the custom of eating fish from coastal ancestors. Confucius, who is "never tired of eating essence and delicacy", also has a series of ideas of "not eating", such as "fish is hungry and meat is defeated, color is evil, food is disgusting, food is lost, food is not eaten from time to time, food is not cut correctly, and its sauce is not allowed to be eaten ...". It shows that Shandong cuisine at that time had paid great attention to science and hygiene, and also pursued the artistry of knife work and seasoning, which had reached the point of becoming more and more exquisite.
During the Qin and Han dynasties, Shandong's economy was unprecedentedly prosperous. Landlords and rich people were crisscrossed by horses and chariots, and they lived in pavilions in Qiongtai, leading a luxurious life of "singing and dancing". According to the "Portrait of the Kitchen on Zhucheng's Front Balcony", we can see that there are all kinds of livestock, poultry and game hanging on it, and there are water-fetching, cooking stoves, chopping wood, slaughtering sheep, killing pigs, chickens, butchering dogs, cutting fish, cutting meat, washing, stirring, baking cakes and kebabs below. The complexity of the scene depicted in this painting and the fine division of labor are no less than the whole process of cooking operation, which can really be compared with modern cooking processing. Qi Min Yao Shu in the Northern Wei Dynasty made a comprehensive summary of the cooking techniques in the Yellow River basin, mainly in Shandong. Not only the cooking methods such as frying, roasting, frying, boiling, roasting, steaming, pickling, waxing, stewing, and cooking methods of famous dishes such as "roast duck" and "roast suckling pig" are described in detail. This book has a profound influence on the formation and development of Shandong cuisine. After the improvement and tempering of Sui, Tang, Song and Jin dynasties, Shandong cuisine gradually became the representative of northern cuisine, and even the "northern food shop" in Shandong in the Song Dynasty flourished for a long time.
In this long time, Wu Bao, Ho Choi, Duan Wenchang, Duan Chengshi, Gong Du or others are all famous cooks or gourmets, who have made important contributions to the development of Shandong cuisine. By the Yuan, Ming and Qing Dynasties, Shandong cuisine had a new development. At this time, Shandong cuisine entered the court in large quantities and became a treasure of imperial cuisine, which was widely spread throughout the north. Hongli, Emperor Gaozong of the Qing Dynasty, visited Confucius' House for eight times, and when he visited Confucius' House for the fifth time in 177 1, he married his daughter to Kong Xianpei, the 72nd generation grandson of Confucius, and gave Confucius a set of "Manchu Banquet" with silver bronze and tin antique pictographic fire and water tableware. This further promotes the development of the wonderful "Confucian cuisine" in Shandong cuisine to a high, refined and sharp direction.
After a period of development and evolution, Shandong cuisine has gradually formed two schools, including Qingdao, Jiaodong School represented by Fushan Gang and Jinan School including Dezhou and Taian. And there are elegant and luxurious Confucian dishes that can be called "spring snow", as well as various local dishes and flavor snacks dotted around. Jiaodong cuisine is good at frying, frying, grilling, frying and steaming; The taste is fresh and light; The ingredients are mostly prawns, conch, abalone, oyster yellow, kelp and other seafood. Among them, the famous dish is "Abalone with the original shell", and the main ingredient is Haizhen Abalone from Changshan Islands. It is cooked by the traditional techniques of Shandong cuisine, which is delicious, tender and appetizing. Other famous dishes include shark's fin with crab roe, dried scallop with hibiscus, roasted sea cucumber, roasted prawns, fried oyster roe and steamed Cargill fish.
Jinan school is famous for soup, supplemented by explosion, stir-frying, burning and frying. The dishes are clear, fresh, crisp and tender. Among them, there are clear soup assorted dishes and milk soup Pu Cai, which are fresh and elegant and unique. The sweet and sour yellow river carp with tender inside and scorched outside, the crispy and crisp pot tofu with oil explosion and rare vegetarian dishes show the skill of Jinan school. During the Guangxu period of Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan washed the pig's large intestine, boiled it with spices until it was soft and crisp, cut it into pieces, and added soy sauce, sugar and spices to make a fragrant and fat braised large intestine, which was famous in the city. Later, the production was improved. After the washed large intestine was boiled in boiling water, it was fried in an oil pan, and then seasoning and spices were added to cook. This dish tastes more delicious. Literati named it "Jiu Zhuan Da Chang" according to its exquisite production as Taoist "Jiu Lian Jin Dan".
"Eight Immortals Crossing the Sea to Make Lohan" is the first dish of Confucius' Happy Birthday Banquet, and shark's fin, sea cucumber, abalone, fish bones, fish belly, shrimp, asparagus and ham are selected as the "Eight Immortals". Chop the chicken breast into mud and make it into arhat money at the bottom of the bowl, which is called "arhat". Put it in a round porcelain jar, arrange it in eight directions, put arhat chicken in the middle, sprinkle ham slices, ginger slices and pickled cabbage leaves, and then pour the boiled chicken soup. In the old days, when this dish was served, it was sung in an opera. While tasting delicious food, go to the opera was very lively and extravagant.
Jiangsu is located on the southeast coast of China, downstream of the Yangtze River. The climate here is mild, the land is fertile, and it is rich in rice, wheat, cotton, silkworm, fish and other local products, and it is known as the "land of plenty". "There are fish in spring, fish in summer, fat ducks in autumn and vegetables in winter". All kinds of eggs, fruits and vegetables, aquatic products, vegetables and native products are on the market all year round, which provides favorable conditions for the formation and development of Jiangsu cuisine. After a long period of evolution and development, Jiangsu's food culture has accumulated rich cooking experience, and the cooking technology has been improved day by day, gradually forming Jiangsu cuisine with Huaiyang, Nanjing and Suzhou and Wuxi as the main parts.
Jiangsu cuisine has a long history and a wide variety. According to Historical Records, Wu Yue Chun Qiu and other books, as early as 2400 years ago, there were different cooking methods such as roasting fish, steaming fish and fillets. Cooking with ducks also originated earlier. Ducks were a popular food in Jinling before 1400 years.
Because Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisine. It is mainly composed of three local dishes: Nanjing, Yangzhou and Suzhou. As early as more than 2,000 years ago, Wu people were good at making fried fish, steamed fish and fillets. one
More than a thousand years ago, ducks were a delicacy in Jinling. In the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were two pillars of "Southern Food". Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and keeping the original juice. Its flavor is fresh, thick but not greasy, light but not thin, crisp and boneless without losing its shape, smooth and tender without losing its flavor.
In the Qing Dynasty, Su cuisine was popular all over the country, which was equivalent to the status of Sichuan cuisine and Cantonese cuisine. Huaiyang cuisine, a branch of Jiangsu cuisine, used to be a palace cuisine. At present, most dishes in state banquets still belong to Huaiyang cuisine. Therefore, Huaiyang cuisine is also called national cuisine. Suzhou cuisine is also very popular in history. During Emperor Qianlong's southern tour, he once visited the Deyuelou in Suzhou and was very happy after tasting the delicious food in the south of the Yangtze River. He called Suzhou the first restaurant in the world.
Nanjing cuisine tastes mellow, exquisite and delicate; Yangzhou cuisine is light and palatable, and the knife work is fine; Suzhou cuisine tastes sweet and elegant. Its famous dishes include roast square, crystal trotters, stewed crab powder lion's head, Jinling meatballs, cabbage with white sauce, stewed chicken with yellow mud, stewed chicken fu, salted duck (Jinling salted duck), golden fragrant cake, dried chicken soup, raw bran with meat, anchovies, three sets of ducks, Wuxi meat bones, pork head with recommended sauce in Lu manuscript, and Pei county dog meat.
Jiangsu cuisine is one of the main traditional cuisines in China and enjoys a high reputation abroad.
From Liangzhu, a suburb of Hangzhou, and Hemudu, Yuyao, an ancient site of human activities, it is proved from the bones of pigs, cows, sheep, chickens and ducks that the cooking materials of Zhejiang cuisine were quite rich four or five thousand years ago. Traditional famous dishes such as Dongpo pork, salted meat, honey sauce fire recipe and Huatong chicken are all inseparable from these cooking materials.
Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight major cuisines in China, with beautiful mountains and clear waters, rich products and delicious food. Therefore, the proverb says, "There is heaven above, and Suzhou and Hangzhou below." Zhejiang province is located on the coast of the East China Sea, with a network of waterways in the north, which is known as the land of fish and rice in the south of the Yangtze River. The southwest hills are undulating and rich in delicacies and game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 500 kinds of economic fish and shell aquatic products, and the total output value ranks first in the country. The products are rich, the delicacies are beautiful, and the characteristics are unique and well-known.
Zhejiang cuisine system consists of four local schools represented by Hangzhou, Ningbo, Shaoxing and Wenzhou.
Fujian cuisine, one of the eight major cuisines in China, has gradually formed through the mixing and exchange of Han culture in the Central Plains and local ancient Yue culture. According to the cookware pottery tripod and connecting stove used by Fujian ancestors in Neolithic Age preserved in Tanshishan Neolithic Site in Hengxin Village, Sugarcane Town, Minhou County, it is proved that Fuzhou area has entered the cooking age from baking food 500 years ago. Fujian is a famous hometown of overseas Chinese in China. The new varieties of food and some novel condiments imported from overseas by overseas Chinese abroad have also had an impact on enriching Fujian's food culture and enriching the content of Fujian cuisine system. After long-term contacts with overseas people, especially the people of Nanyang Islands, Fujian people's overseas food customs have gradually penetrated into their food life, thus making Fujian cuisine a unique cuisine with open characteristics.
Fujian cuisine, also known as Fujian cuisine, is one of the eight major cuisines in China. It originated in Minhou county, Fujian province, and formed three schools in the later development: Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine includes Quanzhou cuisine and Xiamen cuisine, which is fresh, sweet and sour, and pays attention to the freshness of soup. Minnan cuisine includes Zhangzhou, which pays attention to seasoning and spicy. Western Fujian cuisine includes Changting and southwest China, which is salty and spicy, and most of the cooking is delicacies with mountain flavor. Therefore, Fujian cuisine has three characteristics, one is better at seasoning with red grains, the other is better at making soup, and the third is better at using sweet and sour. This tradition has not changed even after it entered Shanghai and was dyed with Shanghai flavor. Fujian cuisine entered Shanghai in the early 1920s. There was only one Minjiang Hotel a few years ago. Now, after the adjustment of outlets, Minjiang Hotel has become history, and only the Capital Hotel still has Fujian cuisine. In addition to the "Buddha jumping over the wall", there are also seven-star fish balls, Wuliuju, Snow Chicken, Minsheng Fruit, drunken spareribs, red-fermented fish chops and so on, all of which have different flavors.
The flavor of Anhui cuisine includes the characteristics of dishes in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine includes Huangshan Mountain, Gexian County (Guweizhou), Tunxi and other places. It pays attention to fire power, is good at cooking game, is heavy in quantity and oil, simple and affordable, and maintains its original flavor. Many dishes are stewed, burned and steamed with charcoal. The soup is clear and mellow, and the original pot is full of fragrance. Although there are not many aquatic products in southern Anhui, the cooked and salted "osmanthus fish" is well known.
The dishes along the Yangtze River are represented by Wuhu and Anqing, and later spread to Hefei. They are good at cooking fresh river and livestock, paying attention to knife work and color and shape. Make good use of sugar to flavor, especially smoked dishes. The dishes along the Huaihe River are represented by Bengbu, Suxian and Fuyang. The dishes are salty and spicy, the soup is thick and heavy, and coriander is also used to color matching and seasoning.
The famous flavor dishes of Anhui cuisine are: Wuwei smoked duck, Mao Feng smoked fine fish, Fuliji roast chicken, Fang La fish, Shierbing chicken, cloud meat, mung bean pancakes, butterfly noodles and so on.
Xiaoxiang flavor, represented by Hunan cuisine, is one of the eight major cuisines in China. Hunan Province is located in the south-central region, on the south bank of the middle reaches of the Yangtze River. The climate here is warm, with abundant rainfall and sunshine, and the four seasons are distinct. In the south, there is Mount Hengshan in Nanyue, and in the north, there is a vast Dongting. The four rivers of Hunan, Guizhou, Yuan and Cheng flow through the whole province. Rich natural conditions are conducive to the development of agriculture, animal husbandry, sideline production and fishing, so the products are particularly rich. Xiangbei is a famous Dongting Lake plain, which is rich in fish, shrimp and Xianglian, and is a famous land of fish and rice. It was recorded in Historical Records that Chu was "rich in terrain and free from hunger". For a long time, the proverb "the lake is wide and ripe, and the world is full" has been widely circulated. Southeast Hunan is hilly and basin, and agriculture, animal husbandry and by-products fishing are very developed. Xiangxi is mountainous and rich in bamboo shoots, mushrooms and delicacies. Rich products provide exquisite raw materials for diet. The famous specialties are: Wuling soft-shelled turtle, Junshan silver needle, Qiyang pen fish, Dongting scarab, Taoyuan chicken, Linwu duck, Wugang goose, Xianglian, whitebait and bamboo shoots, mushrooms and delicacies in the mountainous areas of western Hunan. In the long-term food culture and cooking practice, Hunan people have created a variety of dishes. According to textual research, as early as the Western Han Dynasty more than 2,000 years ago, Changsha could make various styles of delicacies with various raw materials such as animals, poultry and fish by cooking methods such as steaming, boiling, boiling and roasting. With the development of history and the continuous exchange of cooking techniques, Hunan cuisine with three local flavors, namely Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area, has gradually formed.
Xiangxi cuisine is good at being fragrant, sour and spicy, and has a strong mountain flavor. Hunan cuisine has a long history. As early as the Han Dynasty, it has formed a cuisine, and its cooking skills have reached a fairly high level. Hunan is located in central and southern China, with warm climate, abundant rainfall and superior natural conditions. Xiangxi is mountainous, rich in bamboo shoots, mushrooms and delicacies; Southeast Hunan is hilly and basin, with well-developed domestic animal husbandry and by-fishing; Northern Hunan is a famous Dongting Lake plain, known as the "land of plenty". In "Historical Records", it was recorded that Chu was "rich in terrain and free from hunger".