Zhejiang cuisine
First, the formation of cuisines
Zhejiang is located on the coast of the East China Sea, with dense water networks in the north, and is known as the land of plenty. The southwest hills are undulating, and the food is rich in game; Coastal fishing grounds are dense and rich in seafood resources. People in Zhejiang have made use of these rich natural resources to create many famous Zhejiang dishes that people like to eat and like. Zhejiang cuisine consists of three local cuisines: Hangzhou, Ningbo and Shaoxing, with hangzhou dishes as the representative.
Second, the characteristics of Zhejiang cuisine
1, and the materials should be "refined, special, fresh and tender"
First, choose the fine ingredients and take the fine parts to make the dishes elegant and outstanding.
Second, use special products and dishes with obvious local characteristics.
Third, pay attention to freshness, and the dishes taste pure.
Fourth, the pursuit of fresh, fresh and crisp dishes.
2. Cooking methods are good at cooking southern dishes in the north, and the taste is characterized by freshness, crispness and tenderness.
Hangzhou cuisine is fine and diverse, mainly fried, fried, stewed and fried; Ningbo cuisine is fresh and salty, and is good at steaming, roasting and stewing. It pays attention to freshness, softness and smoothness, and pays attention to maintaining the original flavor. Shaoxing cuisine is good at cooking seafood, its entrance is crispy and glutinous, its soup is delicious and full of local flavor. In addition, in seasoning, Zhejiang cuisine makes good use of cooking wine, onion, ginger, sugar, vinegar and so on.
3. The form is exquisite, delicate and elegant. Many dishes are full of beautiful legends, and strong cultural color is a major feature of Zhejiang cuisine.
The representative dishes of Zhejiang cuisine are West Lake Vinegar Fish, Dry Fried Bell, Snow Vegetable Yellow Croaker, Dongpo Meat, Clear Soup Guangdong Chicken, Yuanjiang Perch Soup, Peppered Chicken, Fried Fish Scales, Longjing Shrimp, Fenghua Waxy Yellow and Nanhu Crab Powder.
Sichuan cuisine
Sichuan cuisine has a strong local flavor and is one of the four major cuisines in China. It is mainly composed of local famous dishes in Chongqing, Chengdu, northern Sichuan and southern Sichuan.
Sichuan cuisine is very old. It started in Qin and Han Dynasties. At the end of the third century BC, after Qin Shihuang unified China, a large number of immigrants from the Central Plains brought cooking skills to Bashu, and the essence of the original Bashu folk food and eating customs merged with it, gradually forming a unique set of Sichuan cooking skills. By the Tang and Song Dynasties, Sichuan cuisine had developed into a major cuisine in China. In the Qing Dynasty, pepper was introduced into China, and the flavor of Sichuan cuisine increased, the dishes became richer and the cooking skills became more and more perfect. During the Anti-Japanese War, famous chefs from major cuisines gathered in Chongqing, making Sichuan cuisine eclectic and eclectic, reaching the point of perfection.
The cooking methods of Sichuan cuisine include frying, frying, frying, frying, frying, roasting, stewing, roasting, stewing, stewing, stewing, steaming, marinating, washing, mixing, salting, soaking and freezing.
As a cultural phenomenon, Sichuan cuisine has profound connotations. Celebrities and masterpieces of past dynasties, when it comes to Bashu customs, are often inseparable from diet. Huayang Guozhi, a long canal in the Eastern Jin Dynasty, summarized Bashu diet as "respecting taste" and "good spicy taste". In the Tang Dynasty, Du Fu highly summarized and praised Bashu wine and delicacies with the poem "Shu wine is invincible and river fish is beautiful". During the Anti-Japanese War, celebrities such as Guo Moruo, Yang Hansheng, Chen, Ge Baoquan and Feng Zikai often gathered in a small restaurant near Tongyuanmen to taste Sichuan dishes such as spiced beef, braised beef, fried beef and crystal steamed buns. Guo Moruo also took the opportunity to write the signboard of "Xinglin Xuan" for the small restaurant, leaving a famous person and Sichuan cuisine.
Sichuan cuisine has been paying attention to "harmony of five flavors" and "taste-oriented" since ancient times. Sichuan cuisine has many flavors, ranking first among the major cuisines. Today, Sichuan cuisine has 24 flavors, which are divided into three categories.
The first category is spicy taste, including spicy taste, red oil taste, pungent taste, sour and spicy taste, pepper and hemp taste, home-cooked taste, litchi spicy taste, fish flavor, dried tangerine peel taste, strange taste and so on. Among them, fish flavor, dried tangerine peel and strange taste are the unique flavor types of Sichuan cuisine, which is difficult to cook. Salty, sweet, sour, spicy, fresh and fragrant blend into one dish, and more than ten kinds of seasonings are in harmony and complement each other. Its dishes include shredded chicken with strange flavor, diced rabbit with strange flavor, shredded pork with fish flavor, shrimp with fish flavor, kidney with fish flavor, fried chicken with fish flavor, beef with dried tangerine peel, diced chicken with dried tangerine peel, Mapo tofu, boiled beef, kung pao chicken, preserved shellfish in the palace, Sichuan style pork, fried meat with salt, Taibai chicken and so on.
The second category is spicy, including garlic paste flavor, ginger juice flavor, mustard flavor, sesame sauce flavor, smoke flavor, sauce flavor, five flavors, bad flavor and so on. Representative dishes include tea duck, smoked ribs, phoenix tail with sesame sauce, spiced smoked fish, mutton fried in sauce, fish sticks with scallion oil, hot nest chicken with ginger sauce, wind meat, fragrant bad meat and so on.
The third category is salty, fresh, sweet and sour taste, including salty taste, soy sauce taste, tomato juice taste, mellow and sweet taste, litchi taste, sweet and sour taste and so on. This flavor is widely used, and there are many dishes, such as Yipin Gong Yan, roasted dried shark's fin, abalone in white sauce, lotus root fish maw, boiled cabbage, sliced hibiscus chicken, chicken bean curd, rice with crispy rice, fish maw with white oil, eight-treasure duck, dried salted duck, lotus root with honey sauce, walnut sauce and so on.
Hunan cuisine
Hunan cuisine, referred to as "Hunan cuisine" for short, is famous all over the world for its rich varieties, distinctive tastes and strong local characteristics. There are many famous teachers and their own systems.
Hunan Province is located in the south-central part of China, with mild climate, four distinct seasons, abundant sunshine and concentrated rain. There is Hengshan Mountain in Nanyue in the south, Jiuyi Mountain echoes Wuling Mountain in the distance, and Dongting Lake in the north, where the four water culverts of Pavilion, Zi, Yuan and Li meet. The unique natural conditions are conducive to the development of agriculture, animal husbandry, by-products and fisheries, so the products are particularly rich. Today's Hunan cuisine, due to the differences in regional products, social habits and natural conditions, has gradually formed three local flavors: central Hunan, southern Hunan, Dongting Lake area and western Hunan mountainous area.
Hunan cuisine has three characteristics:
First, the knife is exquisite, beautiful in shape and delicious in taste. There are as many as sixteen basic knife techniques in Hunan cuisine, and the specific application and evolution make the dishes varied. For example, a hundred pages of hair are as thin as silver hair, a hundred pages of combs are shaped like comb teeth, a piece of beef fillet is as thin as paper, and innovative dishes such as chrysanthemum squid and goldfish playing lotus are even more innovative. The knife method is strange, lifelike and ingenious. The cleverness of Hunan cuisine knife workers not only pays attention to the beauty of modeling, but also takes into account the needs of cooking in various places, so it can be shaped by taste, with both shape and taste. For example, "Braised Eight Baoji", the whole chicken is peeled and does not leak. The finished product is not only beautiful, but also tender, soft and crisp, and tastes fragrant.
Second, it is famous for being good at seasoning and hot and sour. Hunan cuisine pays special attention to the taste of raw materials, the prominent main taste and the precise connotation. The seasoning process varies with the texture of raw materials, such as "slippery" when seasoning is started with small fire, "simmering" when seasoning is soaked with small fire, "baking" after seasoning, "steaming" while cooking, and so on. The taste has been carefully adjusted. There are many kinds of condiments used, which can cook dishes with sour, sweet, salty, spicy and bitter tastes. There are also some special condiments in Hunan, such as "Liuyang Douchi" and "Xiangtan Dragon Brand Soy Sauce", which are of high quality and rich flavor, adding a lot of color to Hunan cuisine. The flavor of Hunan cuisine is "sour and spicy", with acne as the main ingredient and acid in it. "Acid" is the acid of pickles, which is more mellow and softer than vinegar. Spicy is related to geographical location. Most parts of Hunan are low-lying, with warm and humid climate, which was called "low-humidity land" in ancient times. Pepper has the effects of clearing away heat and appetizing, removing dampness and expelling wind, so it is deeply loved by Hunan people. Over time, it has formed a dietary custom with distinctive regional characteristics.
Third, there are various techniques, especially simmering. As early as the early Western Han Dynasty, there were many techniques in Hunan cuisine, such as soup, roasting, boiling, boiling, waxing, soaking, pickling and rolling. After a long period of replication and change, in modern times, more exquisite skills are brewing. Stews are divided into red stews and white stews in color change, and clear soup stews, thick soup stews and milk soup stews in seasoning, all of which pay attention to slow fire and are original. For example, "Anzu shark's fin" is mellow, and "Dongting scarab" has pure and nourishing juice, which are all outstanding in Hunan cuisine.
Steamed shark fin, fish maw and abalone
Fujian cuisine/dishes
Fujian cuisine is one of the eight major cuisines in China, which is gradually formed through the integration and exchange of Han culture in the Central Plains and local ancient Yue culture. According to the cookware pottery tripod and continuous 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 food varieties and some novel condiments introduced by overseas Chinese from overseas have also had an impact on enriching Fujian's food culture and enriching the contents of Fujian's cooking system. After long-term contact with overseas people, especially the people of Nanyang Islands, Fujian people's overseas food customs gradually penetrated into their food life, thus making Fujian cuisine a unique and open cuisine.
The origin and development of Fujian cuisine can not be separated from local natural resources. Cooking materials are the material basis of cooking and the guarantee of cooking quality. Cooking materials play a key role in the exertion of cooking function, the production of cooking effect and the realization of cooking purpose. Fujian is located in the subtropical zone, with mild climate, abundant rainfall and spring-like seasons. In the long life practice, the hardworking local ancestors created, bred and gathered colorful cooking materials for future generations: there are vast sea areas and long shallow bays, which are neither cold in winter nor hot in summer, with good light transmittance and low seawater pressure; Minjiang River, Jiulong River, Jinjiang River, Mulan River and other rivers bring rich bait, and the water quality is fertile. In addition, it is the intersection of Taiwan Province warm current and Beibu Gulf cold current, and it is a good place for fish to gather. Seafood products such as fish, shrimp, snails, mussels, oysters and so on emerge in an endless stream all year round. According to Tu Benjun's Records of Seafood in Central Fujian in Ming Dynasty, there are 257 species of scales. There are many articles about Fujian seafood in Xiao Min Ji written by Zhou Lianggong in the early Qing Dynasty, and he thinks that "the tongue of Xi stone should be classified as a divine product, and Jiang Yaozhu as a first product". The vast Jiangnan Plain is rich in rice, vegetables and flowers, especially citrus, litchi, longan, olive, banana and pineapple. The vast mountain stream is rich in delicacies, including famous tea, mushrooms, bamboo shoots, lotus seeds, coix seed and tremella. Fujian is not only rich in commonly used cooking materials, but also widely distributed in specialty materials: grouper in Xiamen, mussel in Changle Zhanggang, lotus seed in Jianning, dried sweet potato in Liancheng, dried radish in Shanghang, dried vegetables in Yongding, dried pig bile in Wuping, dried mouse in Ninghua, dried meat in Mingxi and dried bean in Changting. It is famous for its variety and different flavors. These rich specialties provide Fujian people with unique cooking resources and lay a material foundation for the formation of Fujian famous dishes.
As early as the "Yongjia Rebellion" in the Jin and Southern and Northern Dynasties, a large number of well-dressed gentry from the Central Plains entered Fujian, bringing with them the advanced science and technology culture of the Central Plains, blending and communicating with the ancient Yue culture in Fujian, and promoting the local development. During the late Tang Dynasty and the Five Dynasties, the brothers Wang from Gushi, Gwangju, Henan Province, led troops into Fujian and established the "Fujian State", which played a positive role in promoting the further development and prosperity of Fujian's food culture. For example, before the Tang Dynasty, the Central Plains had begun to use monascus as a cooking ingredient. Xu Jian's Notes for Beginners in the Tang Dynasty said: "Guazhou Monascus is semi-burnt, soft and slippery, and the entrance is scattered. "After this kind of monascus was brought to Fujian by immigrants from the Central Plains, due to the extensive use of monascus, red became the main color in Fujian cuisine aesthetics, and red distiller's grains with special flavor also became a common ingredient in cooking. Red fermented grains fish, red fermented grains chicken and red fermented grains meat are the main dishes of Fujian cuisine. " "Red Fermented Grains Cooking" has become the foreign trade of Fuzhou, Xiamen and Quanzhou, with the gathering of merchants from all directions, increasingly frequent cultural exchanges and the continuous introduction of overseas skills. On the basis of inheriting traditional skills, Fujian cuisine has absorbed the essence of various dishes, adjusted and changed the coarse and greasy customs, gradually evolved into a fine, light and elegant character, and even developed into a high-style Fujian cuisine system.
At the end of the Qing Dynasty and the beginning of the Republic of China, a number of famous shops and talented chefs with local characteristics emerged in Fujian. At that time, Fujian was an important area of foreign trade, and Fuzhou and Xiamen once experienced abnormal market prosperity. In order to meet the entertainment needs of bureaucratic gentry and comprador class, there are many famous shops in Fuzhou, such as Ju Chun Garden, Hui Ru Ji, Guang Yu Lou, Ke, Another Day, and Xiamen, such as Nanxuan, Leqionglin, Quanfulou and Shuangquan. These restaurants are famous for their Manchu-Chinese banquets, official dishes or local flavor, which promotes the formation and continuous improvement of local flavor. In particular, the "Juchun Garden" in Fuzhou has experienced vicissitudes and flourished for a hundred years. Xiamen's "Nanxuan" has a bumpy history of 80 years. They have a strong team of chefs, outstanding business characteristics, flexible service forms, novel dishes and famous flavors. Such as "Buddha jumps over the wall", "golden bamboo shoots with minced chicken", "stewed sea cucumber with three fresh ingredients", "scallop", "bird's nest with shredded chicken", "litchi meat" and "diced chicken with sand tea" are all famous dishes and delicacies created by them. While creating many famous dishes, these famous shops have also cultivated famous Fujian cuisine masters at home and abroad, such as Zheng Chunfa, Chen, Qiang Zugan, Huang, Hu Xizhuang, Yang Simei, Chen Binding, Zhao, Zhu, Yao Kuanyu, Zheng Yuchun, Qiang Mugen and Qiang Ququ.
Fujian cuisine is a combination of local dishes with different flavors from Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is the mainstream of Fujian cuisine, which is not only popular in Fuzhou, but also widely spread in eastern Fujian, central Fujian and northern Fujian. Its dishes are characterized by refreshing, tender, elegant, sweet and sour, mostly soup. Fuzhou cuisine is good at seasoning with red distiller's grains, especially paying attention to the preparation of soup materials, giving people a feeling of "hundreds of soups and flavors", and the unpleasant smell comes from the nose. For example, the dishes such as Velvet Soup with Wide Belly, Pork Rice with Fish Lips, Shredded Chicken's Bird's Nest, Light Vegetable Chicken Soup, fried eel with Bad Grains and Fresh sole with Bad Grains are all rich. Minnan cuisine is very popular in Xiamen, Jinjiang, Youxi and Taiwan Province Province in the east. Its dishes are fresh, mellow, tender and light, and it is famous for paying attention to ingredients and making good use of spicy food. They are unique in using sand tea, mustard, orange juice, medicine and good fruits, such as "Oriental Dragon Ball", "Steamed Fish", "Fried Beef with Sand Tea", "Braised Beef Tendon with Onion" and "Angelica Beef Brisket". Western Fujian cuisine, popular in Hakka dialect areas, is characterized by freshness, fragrance and mellow taste. He is good at cooking delicacies, slightly salty and greasy, and makes good use of ginger, especially in the use of spicy spices. Such as "stir-fried ground monkey", "grilled fish white", "braised stone scales in oil", "fried flower mushrooms", "honeycomb lotus seeds", "golden bean curd", "unicorn elephant belly" and "rinse nine products" all clearly reflect the traditional eating customs and strong local colors in the mountainous areas.
The cooking skills of Fujian cuisine not only inherit the fine tradition of China cooking skills, but also have strong southern local characteristics. Although each dish has its own characteristics, it is still a complete and unified system. The different existence makes people feel that it has been transformed very well, destroying the previous methods, and often eating new things and never getting tired of it. The cooking of Fujian cuisine has four obvious characteristics.
First, the knife is rigorous and interesting.
Fujian seafood treasures are soft and tough, which can not be achieved by general rough machining, which determines that Fujian kitchen knife workers must have strict rules and regulations. Fujian kitchen knife workers have the reputation of cutting flowers like plums, shredding like hair and slicing like paper. For example, "winter bamboo shoots with minced chicken" and shredded winter bamboo shoots as thin as gold combine minced chicken and egg paste. When eating, the chicken is soft, not oily and watery, and it has a tender and crisp sense of shredded bamboo shoots, fresh and refreshing, and fragrant. Another example is "stir-fried and crispy". When the chef is processing the tip of the belly, he uses the knife method to brush out fine plaid flowers on the belly slices. The knife is very fast and rhythmic, and it falls to the bottom, leaving only a little thickness at the bottom, which is amazing. Coupled with exquisite stir-frying, the finished dishes are tender and crisp, and the beauty of the shape is pleasing to the eye. In a word, the knife-making intention of Fujian cuisine is not to put on a flashy shape, but to design it carefully for the sake of "taste", without futile affectation or blind pursuit of gorgeous appearance.
Secondly, there are many soups and vegetables with fresh taste.
Soup dishes occupy an absolutely important position in Fujian cuisine, which is one of the obvious signs that distinguish them from other cuisines. This cooking feature is closely related to Fujian's rich seafood resources. From the perspective of cooking and nutrition, Fujian people always associate cooking with ensuring fresh quality, pure taste and nourishing. Among many cooking methods, soup can best reflect the original flavor of dishes. So the "heavy soup" or "no soup" of Fujian cuisine is aimed at this point. For example, "Mussel Chicken Soup" is a kind of three-velvet soup with pure soup taste, which permeates into tender and crisp mussels, achieving the effect of clear soup and endless aftertaste; Another example is "milk soup grass", white as milk, tender and fresh meat, sweet and refreshing; Another example is "roasted tendon with scallion". The juice is thick and fresh, and the onion is rich, sweet and delicious. Pure soup adds a wonderful rhythm to the flavor of Fujian cuisine.
Third, the seasoning is strange, sweet and fragrant.
Delicious taste is the common requirement of people for dishes, and being good at seasoning is one of the characteristics of Fujian cuisine. The seasoning of Fujian cuisine tends to be sweet and sour. The formation of this feature is also related to the fact that cooking materials are mostly taken from delicacies. Make good use of sugar, sweet to stink; Clever use of vinegar, acid can refresh; It has a light taste, can retain the original flavor of raw materials, and is famous for being sweet but not greasy, sour but not astringent, and light but not thin. Fujian chefs have accumulated rich experience in long-term practice. According to different raw materials, different knife methods and different cooking methods, they insist on accurate seasoning, accurate timing, accurate sequence and accurate taste, which makes the dishes rich and diverse and forms a unique flavor of Fujian cuisine. Such as "Guanggu snail slices", "drunken chicken", "braised rabbit", "roasted partridge with tomato sauce" and "mussel with rotten juice" are unique in southern cuisines, focusing on freshness, harmony, fragrance and non-greasy.
Fourth, the cooking is exquisite and colorful.
There are various cooking methods of Fujian cuisine, which are not only unique in frying, stewing and boiling, but also good at frying, steaming and stewing. Cai Min's "Lingling meat" is light yellow, crisp in texture, slightly sweet and sour, and slightly noisy when eaten, so it is called Lingling meat. "Stewed stone scales in oil" is golden in color, tender and sweet, mellow and delicious. These dishes are affectionately called hometown flavor by Fujian people from other places, and become a bond to maintain hometown feelings. The so-called "thinking about things because of the wind and homesickness because of things" is precisely this truth.
The stew of Fujian cuisine is soft and smooth, soft and rotten, fragrant, rich and mellow, delicious and attractive. The world-famous "Buddha Jumping Wall" was first created by Juchunyuan Restaurant in Fuzhou in the late Qing Dynasty, with a history of 100 years. The literati's good reputation of "the altar is full of meat and fragrance floating around, and the Buddha hears of abandoning Zen and jumping over the wall" appropriately praised the "Buddha jumping over the wall" as the champion of stew. This famous dish is full of meat and mellow taste. A hundred years later, overseas tourists are coming in an endless stream, and it is a great pleasure to taste this delicious food. In addition, "raw fried mussels" are white in color, harmonious and beautiful, fresh and crisp, and refreshing in taste; "Steamed fish" has clear color, tender, smooth and sweet fish, and mellow and fresh taste; Rotten meat tastes fresh, smells bad, has a smooth texture and is sweet and palatable. The color, shape and taste are all like litchi. The crisp, fragrant, tender, sweet and sour, smooth and refreshing "litchi meat" is deeply loved by guests at home and abroad and is famous all over the world.
Vegetarian dishes in Fujian cuisine also have their own uniqueness. The vegetarian dishes of Nanputuo Temple at the peak of Xiamen's "Five Superpowers" strictly abide by the rules of eating five grains in traditional Buddhism, and are good at cooking colorful dishes with different flavors with pure raw materials, which not only gives people delicious food, but also gives people beautiful artistic enjoyment. For example, the names of famous dishes such as "Sheep Moon Sinking into the River", "Silly Rain Lonely Clouds", "Snow Gorge Silver Waves", "White Wall Qingyun", "South China Sea Lotus" and "Crispy Lotus Juice" not only have appropriate meanings, but also objectively reflect the color, fragrance, taste and shape of the dishes. No wonder it aroused the infinite emotion of celebrities, bachelors, poets and painters and wrote poems for them. Fujian vegetarian dishes are famous at home and abroad, fragrant all over the world, attracting tourists from all directions.
Braised pork with taro
Cantonese cuisine
Cantonese cuisine is one of the four major cuisines in China. Cantonese cuisine is the local flavor of Guangdong, mainly composed of Guangzhou, Chaozhou and Dongjiang, with Guangzhou flavor as the representative. Cantonese cuisine has a unique southern flavor and is famous for its wide selection of materials and novel dishes.
Cantonese cuisine originated in Lingnan. Since the Han and Wei Dynasties, Guangzhou has been the south gate of China. It is located in the subtropical zone, bordering on the South China Sea, with evergreen seasons and rich products, with various delicacies, fruits and vegetables in different seasons. It is an important port for trade with overseas countries, thus prospering social economy, promoting the development of food culture and accelerating the exchange of cooking culture with China and other countries. Gradually absorbed various cooking methods at home and abroad, which enriched and improved Guangdong's cooking skills and made its unique style increasingly distinct. During the Ming and Qing Dynasties, the shipping industry was opened to the outside world, and the commercial market in Guangzhou was further prosperous, so was the catering industry. There are many overseas Chinese living in Guangdong. They bring home the cooking skills they learned in Europe, America and Southeast Asia. With the rapid development of this situation, Cantonese cuisine has finally formed a unique style of combining North-South flavor and Chinese-Western cooking, which stands out among major cuisines and enjoys a good reputation at home and abroad.
Zhi Zhu in Qing Dynasty in Guangdong said, "Snails are not as crisp as oysters. It is best to eat fish in February, eat fish in winter and have dogs in summer. It is delicious several times a year. " Vividly describes the rich and diverse cooking resources in Guangdong.
Cantonese cuisine includes Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Cantonese cuisine combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Zhongshan and other local flavors, and combines the advantages of Beijing, Jiangsu, Yangzhou, Hangzhou and other provinces and western food. Cantonese cuisine is one in a hundred, with a wide range of materials, exotic materials and exquisite ingredients. Be good at innovation in imitation and cook according to diners' preferences. The taste is clear, fresh, cool, smooth, tender and crisp, emphasizing "frying gas", and the seasonings are all "sweet, sour, spicy and salty". Dishes are different from "fragrant, crisp and fat" and "five flavors and six flavors". Such as Kyoto bone, fried yellow croaker, fried eel back with shrimp, etc. Absorbed the taste of Beijing cuisine to create; Iron plate beef, fish-flavored chicken balls, kung pao chicken, etc. Learn from the taste of Sichuan cuisine; Braised mullet, Dongpo pork and wine shrimp are the characteristics of Zhejiang cuisine. The famous "Taiye Chicken" in Lingnan is the flavor of Huizhou cuisine; Western-style pork chops with sauce and steak with tomato sauce are all transplanted from western dishes.
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 mistaken for "leeches" by ignorant people have been cooked, and once cooked, they suddenly 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.
Cantonese cuisine has the saying of "three unique skills": you should choose a thin dog in the shape of "chopping block head, dried orange peel ear, chopsticks foot and pepper tail", cook it with seasoning, and add lettuce, Artemisia tangutica, raw garlic, shredded lemon leaves or perilla leaves to make it fragrant; Sparrow refers to "sparrow sparrow", which is tender and delicious; Stewed snake soup, commonly known as "Long Hudou", is a delicious dish carefully stewed with cobra, golden ring snake and old cat and hen. Because the snake is like a dragon cat, a tiger chicken and a phoenix, it is also called "dragon tiger chicken stew".
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. Restaurants in Guangzhou, such as Beiyuan, Datong, Guangzhou, Dasanyuan, Panxi, Taotaoju and Snake House, are all famous for Cantonese cuisine.
Pickled fresh mandarin fish
Anhui cuisine
First, the formation of cuisines
Anhui is located in the northwest of East China, with plains, hills and mountains. The Yangtze River and Huaihe River cross provinces, with tributaries intertwined with lakes. Fertile land and rich products have laid material conditions for the formation of Anhui cuisine. Anhui cuisine consists of three local flavors: southern Anhui cuisine, riverside cuisine and Huaihe cuisine, with southern Anhui cuisine as the representative.
Southern Anhui cuisine is famous for cooking delicious food. Good at stewing and paying attention to pyrotechnics. Heavy oil, simple and affordable. Good at keeping the original flavor, many dishes are made of charcoal and stewed with low fire for a long time, so the soup is pure, mellow and fragrant. The dishes along the Yangtze River are represented by Wuhu and Anqing, and they are good at cooking seafood and poultry. Pay attention to knife work, pay attention to various shapes, and be good at seasoning with sugar, especially using smoking technology. The dishes along the Huaihe River are mainly local flavors such as Bengbu, Suxian and Fuyang, which are generally salty and spicy, and the soup mouth is more colorful.
Second, the characteristics of Anhui cuisine
1, local materials, YEATION materials, raw materials are mainly fresh and tender.
2, clever use of fire, unique kung fu, characterized by heavy color, heavy oil, heavy fire work.
3, good at stewing, suitable for shade.
4, pay attention to food supplements to eat and strengthen the body.
The representative dishes of Anhui cuisine are braised head and tail, stewed pigeon in Huangshan Mountain, pickled fresh mandarin fish, smoked mandarin fish in Maofeng, roasted chicken in Fuliji, king fish with milk and fat and grape fish.
-Stewed crab powder and lion's head-
Jiangsu gourmet
First, the formation of cuisines
Jiangsu is adjacent to the sea in the east, Hongze in the west, Taihu Lake in the south, the Yangtze River in the middle, and the canal flows north and south. There is a Hong Kong-Han cobweb in the territory, which is suitable for cold and warm and fertile soil. It is called "Land of Fish and Rice". "Knife whales have gills in summer in spring, fat ducks in autumn and vegetables in winter", and aquatic products, bird food and vegetables are in the air all year round. These rich products provide superior material conditions for the formation of Jiangsu cuisine. Jiangsu cuisine is mainly composed of four local cuisines: Huaiyang, Jinling, Suxi and Xu Hai, and its influence is spread all over the middle and lower reaches of the Yangtze River.
Huaiyang flavor is centered on Yangzhou and Huaibei (Huai 'an and Huaiyin), with the Grand Canal as the main line, starting from Zhenjiang in the south, near Hongze Lake in the north, and bordering on the coast in the east. Here, the water network is intertwined and the rivers and lakes are rich. It is famous for its lightness and taste. Among them, Yangzhou's swordsmanship ranks first in the country, Huaibei's fish dishes are rich and colorful, and Zhenjiang's three fish (white fish, knife whale and mandarin fish) are famous all over the world.
Jinling flavor, also known as Beijing-Suzhou cuisine, refers to the local flavor centered on Nanjing. Nanjing cuisine combines the beauty of all directions and meets the needs of all directions, represented by four famous dishes such as squirrel color, fried egg, Ren Mei liver and anchovies, salted duck, braised duck wrist liver and duck blood sausage.
Suzhou and Wuxi are the representatives of Suzhou and Wuxi. Traditionally, there are sweet and salty, and the oil is thick and red. Modern gradually tends to be fresh and comfortable, and the color tone is appropriate. Squirrel whale, snail shrimp, tender egg of chicken and Changshu beggar chicken are all delicious. Xu Hai flavor is represented by Xuzhou and Lianyungang, with fresh and salty flavor, five flavors, simple style, and practicality.
Second, the characteristics of Jiangsu cuisine
The material is mainly fresh water, the knife work is fine, pay attention to the temperature, and be good at candles, cigarettes, quenching and glutinous rice; Pursue the original flavor, fresh and harmonious, salty and sweet and mellow. The dishes are elegant in style, good in shape and quality, crisp without losing shape, smooth and tender, and beneficial to their taste.
The representative dishes of Jiangsu cuisine include soft hemp long fish, gun tiger tail, crystal hoof, stewed big fish head, steamed shad, wild duck vegetable rice, shredded chicken with silver buds, shredded chicken in chicken soup, stewed lion head with crab powder and double-skinned swordfish.