Sichuan cuisine boiled pork slices and fish with Chinese sauerkraut-spicy and delicious.
Among more than 10,000 recipes, Sichuan cuisine topped the list, while boiled pork slices, fish-flavored shredded pork and pickled fish ranked in the top three. Sichuan cuisine makes good use of pepper, pepper, pepper and bean paste, and becomes spicy, hot and sour, pepper hemp, red oil, sweet and sour, fish flavor and other flavors. A hundred dishes and flavors? The reputation of.
Yu Wanting, a nutritionist in the Nutrition Department of Chengdu Third People's Hospital, said that Sichuan cuisine is famous for its hemp, spicy, fresh and fragrant, and these two dishes can best represent its taste characteristics. The sour taste of kimchi after fermentation can adjust appetite, and it is very smooth to match with the unique river fish in Sichuan. Another dish, the slightly spicy compound taste of boiled pork slices, is more appetizing. However, Yu Wanting reminded that these two kinds of vegetables are rich in oil and salt. In the early stage, it is necessary to reduce the repeated placement of condiments or use boiled water instead of frying to cook vegetables.
Stir-fried meat with Hunan cuisine and pepper fish head-spicy and sour.
Fish head with chopped pepper, the representative dish of Hunan cuisine, ranked fourth on the list. Hunan cuisine includes Xiangjiang, Dongting and Xiangxi, and the dishes are rich in oil and heavy in color. Hot and sour? Features, mainly spicy and sour.
Most parts of Hunan are low-lying and the climate is warm and humid. Pepper has the effects of clearing heat, appetizing, eliminating dampness and expelling wind, so it is deeply loved by Hunan people.
Yu Wanting said that the fish head with chopped pepper is to slice the pepper and steam it with the fish head. After lactic acid fermentation of chopped pepper, capsaicin was released more fully and had appetizing effect. The food tastes sour and spicy, and the meat is tender and smooth. As spicy as the fish head with chopped pepper, there is also small fried meat. Choose pork belly or tenderloin, supplemented by pepper, red pepper, onion, garlic and other ingredients, stir-fry with heavy oil to increase appetite.
Boiled chicken and barbecued pork in Cantonese cuisine-original flavor is king.
Cantonese cuisine includes three branches: Cantonese cuisine (Guangzhou cuisine), Hakka cuisine (Dongjiang cuisine) and Chaoshan cuisine (Chaozhou cuisine). Cantonese cuisine is characterized by extensive materials and fine selection of materials; Pay attention to the seasonality of raw materials, pay attention? When not eating? ; The taste is relatively light, paying attention to the original flavor and fresh fragrance of the raw materials.
Associate Professor Feng Xiang, deputy director of the Department of Nutrition, School of Public Health, Sun Yat-sen University, introduced that Guangdong? No chicken, no feast? It is said that the white-cut chicken is cooked with fresh and tender Sanhuang chicken, which retains the high-quality protein in the chicken and well reflects Cantonese cuisine. Original flavor? Features, is a typical representative of Guangfu cuisine. If the boiled chicken looks quiet, where is the barbecued pork? Shape? Very attractive, because it is pickled and baked, the color is very attractive, and it is not very greasy to eat.