What are the representative dishes of the eight major Chinese cuisines?

Representative dishes of eight Chinese cuisines:

1, Shandong cuisine. Representative dishes: sweet and sour fish, braised pork elbow, onion mutton, onion sea cucumber, fried tofu brain, braised conch, fried oyster sauce yellow, steamed ridged fish, scallion fish, sweet and sour chicken nuggets, soy sauce fried tofu brain, Shili ginkgo, milk soup, mullet egg soup, stewed duck, crispy chicken, yellow croaker tofu soup, etc.

2. Cantonese cuisine. Representative dishes: Long Hudou, crispy suckling pig, sweet and sour pork, Daliang fresh milk stir-fry, braised abalone wings in Chaozhou cauldron, beef tenderloin in oyster sauce, wax gourd cup, Wenchang chicken, braised baby pigeon, barbecued pork in honey, stewed lobster in soup, steamed sea bass, braised pork king, Chaozhou braised goose liver, hibiscus shrimp in oyster sauce, beef with sand tea and Hakka.

3. Sichuan food. Representative dishes: Fish-flavored shredded pork, Mapo tofu, kung pao chicken, Zhangcha duck, chicken feet with pickled peppers, beef, liao ribs, drooling chicken, hot and sour potato chips, spicy shrimp, beef stir-fried with pepper, Sichuan hot pot, spicy crayfish, pickled bass with pepper, spicy eel, spicy beef fillet, etc.

4. Hunan cuisine. Representative dishes: spicy chicken, spicy steamed chicken, Donganzi chicken, Dongting wild duck, rock sugar Xianglian, money fish, Chili fried meat, Xiangxi grandma, Jishou sour meat, beef powder, Chenzhou fish powder, goldfish playing lotus, Yongzhou blood duck, bacon steamed, sister jiaozi, Ningxiang delicious snake, Yueyang ginger and spicy snake, etc.

5. leeks. Representative dishes: Buddha Leaping Wall, Tai Chi Prawn, Minsheng Fruit, Roast Duck, Meikaiduer, Snowflake Chicken, Dingbian Paste, Zhangzhou Noodle, Putian Noodle, Fried Oyster, Shaxian Noodle, Flat Food, Xiamen Satay Noodle, Noodle Paste, Minnan Salted Rice, Xinghua Rice Noodle, Litchi Meat, Wuliuju (Wuliuju), Snow Chicken and Minsheng.

6. Zhejiang cuisine. Representative dishes: West Lake vinegar fish, Longjing shrimp, stir-fried bell, braised bamboo shoots, West Lake water shield soup, Hangzhou braised chicken, tiger running fire, braised pork with dried vegetables, clam yellow croaker soup, Tonghua chicken, crispy braised pork with loofah, steamed yellow croaker with three shreds, turtle with rock sugar, etc.

7. Su cuisine. Representative dishes: roast square, lion's head, beggar chicken, roasted horse, sweet and sour mandarin fish, salted duck, stewed chicken house, salted duck (Jinling salted duck), snail shrimp, honey sauce fire square, cherry meat, female tanker duck, rotten paste, braised chestnut chicken, water shield silver fish soup, three thousand hooves, oil eel paste and golden incense.

8. Anhui cuisine. Representative dishes: braised civet cats, stewed soft-shelled turtle with ham, roasted pheasant with winter snow, yipin pot, knife board incense, pickled fresh mandarin fish, tiger skin tofu, bamboo shoots, stewed soft-shelled turtle with ham, steamed stone pot chicken (i.e. Shi Wa), waxberry balls, stewed peony with chicken, steamed meat with lotus leaf powder, stewed snail duck and zhonghe soup.

Extended data:

At first, there were only four cuisines: Shandong cuisine, Jiangsu cuisine, Guangdong cuisine and Sichuan cuisine. Later, eight cuisines were formed: Shandong Cuisine, Jiangsu Cuisine, Guangdong Cuisine, Sichuan Cuisine, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine.

The development and origin of eight Chinese cuisines;

1, Shandong has mountains and waters, criss-crossing rivers and lakes, fertile land, rich products, convenient transportation and developed culture. It is rich in grain output, with a wide variety of vegetables and high quality. Known as "one of the three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onion, Cangshan garlic and Laiwu ginger are well-known at home and abroad;

2. The eight major cuisines of Cantonese cuisine strive to be light in summer and autumn and rich in winter and spring. Good at stir-frying, it requires that the temperature and oil temperature are just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

3. At that time, there were eight major cuisines of Sichuan cuisine, and the condiments of Bashu included brine, rock salt, Sichuan pepper and "Yangpu ginger". Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between the unification of Qin Shihuang and the separation of the three countries;

4. Pay attention to the crispy, sour, tender and tender taste. Xiangxi cuisine is famous for its fragrance, sour and spicy taste, and it is rich in mountain flavor. Hunan cuisine has a long history. As early as the Han dynasty, a kind of cuisine has been formed, and its cooking skills have reached a fairly high level.

Fujian kitchen knife workers have the reputation of "cutting flowers like clams, shredding like hair, slicing like paper". For example, the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces respectively, and then cut into extremely thin shreds, and then cooked with shredded radish with the same thickness, cooled and mixed with seasoning to eat;

6. Southerners didn't taste sweet before. After the northerners went south, it affected the taste of southerners, and sugar was also put in the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material.

7. During the Xia and Yu Dynasties, "Huaiyi" and Huai were both tributes until the Ming and Qing Dynasties. "People with beautiful dishes have regional beauty", and leek flower, a beautiful vegetable in Taihu Lake in Shang Tang era, has also become an elegant temple. In the Spring and Autumn Period, Yi Ya of Qi taught in Xuzhou, and his creation of "Fish Belly Mutton" spread through the ages, which is the origin of the word "fresh". ......

8. I once asked Wang Zao, who was still a bachelor. Wang Zao gave Mei a poem "Cowtail Beaver in the snow, horseshoe turtle in the sand". Oxtail civet is civet cat, also known as white forehead. Anhui cuisine is good at boiling, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.

References:

Baidu encyclopedia-eight major cuisines