What are the representative dishes of the eight major cuisines?

1, Shandong cuisine, the representative dish: Taigongwang braised chicken.

The last year of Shang Dynasty was the germination period of Shandong cuisine, and it was also the origin of the combination of medicine and food. It was created by the famous historical figure King Taigong (alias Jiang Taigong) and recorded in the Biography of Jiang Taigong. Representative works: King Taigong braised chicken originated from the Battle of Yingqiu, which originated and spread in Rizhao City today.

2. Sichuan cuisine, representative dishes: boiled pork slices, shredded pork with fish flavor, Sichuan-style pork, fried pork with salt, kung pao chicken, fried eel slices, diced chicken with pepper, Chili pork intestines, Mapo tofu, boiled fish and shredded pork with pickled peppers.

Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine. Sichuan cuisine has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors". There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying.

3. Cantonese cuisine. Famous dishes in Cantonese cuisine include: boiled chicken, roasted goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, stewed lobster in soup, steamed bass, abalone with aunt, braised Liaoshen with abalone sauce, boiled shrimp, bird's nest with coconut juice and stewed shark's fin with Chinese cabbage.

Cantonese cuisine is characterized by rich and fine ingredients and light taste. There are many raw materials available for Cantonese cuisine, so naturally there is no problem. Cantonese cuisine pays attention to the seasonality of raw materials and "eats from time to time". Eat fish, there are "spring bream autumn carp Xia San plough (shad) winter bass"; Eating snakes is "three snakes are fat in the autumn wind, and eating snakes is a blessing at this time"; Eat shrimp, "Qingming shrimp, the fattest."

4, Su cuisine, representative dishes: steamed buns, mandarin fish.

Jiangsu cuisine is exquisite in material selection, exquisite in knife work, sweet in taste, exquisite in shape and distinctive in characteristics. Because the climate in Jiangsu and Zhejiang is humid and close to the coast, sugar is often added to vegetables to remove water. There are few peppers in Jiangsu cuisine, because eating peppers can get rid of moisture, but it is easy to get angry. Therefore, Jiangsu and Zhejiang cuisine is mainly sweet. The style of Su cuisine originated from Kaifeng in the Song Dynasty, and moved to the south in the Song Dynasty, gradually occupying a major position.

5, Fujian cuisine, representative works: rotten, drunk.

Fujian cuisine is fresh, light and refreshing, and tends to be sweet and sour. Pay special attention to soup, which is fresh, delicious and varied, with traditional characteristics. Mindong cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages", which has the following distinctive characteristics: First, the knife is clever and the taste is interesting; Second, there are many soups and dishes, and the changes are endless; Third, the seasoning is strange, not one side.

6, Zhejiang cuisine, famous dishes are: Longjing shrimp, West Lake water shield, shrimp fried eel back, West Lake vinegar fish.

Zhejiang cuisine uses a wide range of raw materials, and pays attention to the freshness and reasonable collocation of raw materials in order to complement each other's tastes and fully explore the delicacy and nutrition of ordinary raw materials. In particular, hangzhou dishes's two major flavor technology systems, namely, Hubang cuisine and Shanbang cuisine, both emphasize fresh and tender raw materials, so they are all made now.

7. Anhui cuisine, the main famous dishes are "stewed turtle with ham", "braised civet", "pickled fresh mandarin fish" and "stewed pigeon with Huangshan Mountain".

Its main feature is that it likes to use ham as seasoning and the rock sugar is fresh. He is good at maintaining the original flavor and true taste of raw materials. The taste is mainly salty, fresh and fragrant, but sugar is not sweet.

8, Hunan cuisine, famous dishes are: Donganzi chicken, chopped pepper fish head, steamed bacon.

The flavor of Hunan cuisine is "sour and spicy", mainly spicy and sour. "Acid" is the acid of pickles, which is more mellow and softer than vinegar. Most parts of Hunan are low-lying, with warm and humid climate, which was called "low-humidity land" in ancient times. Pepper, on the other hand, has the effects of clearing heat, appetizing, eliminating dampness and expelling wind, so it is deeply loved by Hunan people. After lactic acid fermentation, chopped pepper has the function of appetizing and nourishing stomach.

Extended data:

The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and food customs, which are recognized by all parts of the country.

Besides the eight major cuisines, there are some influential cuisines in China, such as Chaozhou Cuisine, Northeast Cuisine, Local Cuisine, Jiangxi Cuisine, Chu Cuisine, Beijing Cuisine, Tianjin Cuisine, Hebei Cuisine, Henan Cuisine and Hakka Cuisine.

References:

Baidu encyclopedia-eight major cuisines