What are the four most famous dishes in China? What are the characteristics of each?

Lu, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Hui that is often referred to as China's "eight major cuisines". Chinese cuisine has been said to have four major flavors and eight major cuisines. The four flavors are: Lu, Sichuan, Guangdong, Huaiyang. The eight major cuisines are: Shandong, Sichuan, Hunan, Jiangsu, Zhejiang, Anhui, Guangdong and Fujian.

The first of the eight cuisines is Lu cuisine. Lu cuisine includes Qingdao, represented by the Fushan Gang of the Jiaodong school, as well as Dezhou, Tai'an, including the Jinan school of the two schools. There is also the elegant and noble Kongfu Cuisine, which can be called "Yangchunbaixue", as well as a wide range of local dishes and flavorful snacks. Jiaodong cuisine is good at popping, deep-frying, grilling, stir-frying and steaming; the taste is fresh and light; the ingredients are mostly prawns, conch, abalone, oyster shells, kelp and other seafood. One of the famous dishes are "grilled abalone shell", the main ingredient for the Changshan Island abalone, cooked in the traditional techniques of Lu Cuisine, fresh and tender, stimulate the appetite. Other famous dishes include crab roe and shark's fin, hibiscus and dried scallop, roasted sea cucumber, grilled prawns, deep-fried oyster shells and steamed Gaji fish.

Jinan school is famous for soup, supplemented by popping, stir-frying, grilling, deep-frying, dishes to clear, fresh, crispy, tender. Among the famous dishes are clear soup with assorted vegetables and milk soup with bushels of vegetables, which are fresh and elegant, distinctive. The sweet and sour Yellow River carp which is tender inside and burnt outside, the crispy and tender oil-exploded double-crisp, and the pot tofu which is the treasure of vegetarian dishes show the fire power of Jinan School. In the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan shuffled the pig intestines, boiled them in boiling water with spices until they were soft and crispy, then cut them into segments and added soy sauce, sugar and spices to make fragrant and fat braised intestines, which were famous in the city. Later in the production of improvements, the cleaned large intestine into the boiling water after cooking, into the frying pan, and then add seasoning and spices cooking, this dish tastes more delicious. Literati based on its production of fine as the Taoist "nine refinement of the golden elixir" in general, it will be named "nine-turn large intestine".

"Eight Immortals over the sea haunted Lohan" is the first dish of the Confucius House birthday banquet, the choice of shark's fin, sea cucumber, abalone, fish bones, fish maw, shrimp, asparagus, ham for the "Eight Immortals". Chicken breast minced into mud, in the bottom of the bowl made of money in the shape of Luohan, known as "Luohan". Made in a round ceramic jar, arranged in eight square, the center of the Lohan chicken, sprinkled with slices of ham, ginger and blanch the leaves of bok choy, and then the boiling chicken broth poured that is completed. In the old days, this dish on the table that the gong singing, in tasting delicious at the same time listening to the opera, lively, but also luxury to the extreme.

Cantonese cuisine is also one of the eight major cuisines in China. Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou Cuisine includes famous foods from the Pearl River Delta and Zhaoqing, Shaoguan and Zhanjiang. It is the most extensive, with a wide variety of ingredients, fine selection of materials, excellent skills, good at changing, flavorful, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. In summer and autumn, they strive to be light, and in winter and spring, they emphasize richness and specialize in stir-frying, which requires them to master the fire and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian. After belonging to Guangdong, it was influenced by the Pearl River Delta. Therefore, Teochew Cuisine is close to Fujian and Guangdong, and has formed its own school by combining the strengths of the two families. It is famous for cooking seafood, and is characterized by soups, vegetarian dishes and sweet dishes. The knife work is fine and the taste is pure. Dongjiang cuisine is also known as Hakka cuisine, because the Hakka people were originally from the Central Plains, and moved south to avoid the war in the late Han Dynasty and the Northern Song Dynasty, and gathered in the area of Dongjiang, Guangdong. Its language, customs still retain the inherent appearance of the Central Plains, dishes with meat, very few aquatic products, the main material is prominent, pay attention to the aroma, heavy oil, taste salty, to casserole dishes, there is a unique local flavor.

Cantonese cuisine, there is also a faction of Hainanese cuisine, less varieties of food, but with the unique flavor of tropical food. Cantonese cuisine in the cooking to fry, explosion-based, both braised, fried, baked, pay attention to fresh, tender, crisp, smooth, there have been "five nourishment six flavors," said. "Five Zi" that is, fragrant, loose, odor, fat, thick, "six flavors" is sour, sweet, bitter, spicy, salty, fresh. Attention is also paid to color, aroma, taste and shape. Many Cantonese dim sum are baked in an oven, which is characteristic of Western cuisine. The main famous dishes of Cantonese cuisine include roasted suckling pig with crispy skin, dragon and tiger battles, tai pai chicken, guo guo cai, Chiu Chow roasted eagle goose, monkey brain soup, and more than a hundred other kinds of dishes. Among them, "Roasted Suckling Pig" is the most famous specialty of Guangzhou. With the changes of the times, it has been improved in the cooking and production, which really achieves "the color like amber, but also like real gold", and crispy skin and soft meat, with a strong aroma on the surface, which is suitable for the tastes of the southern people. "Master Chicken" is a famous traditional Guangzhou dish that started in the late Qing Dynasty and was interrupted in the 1970s. The more famous ones are Guilian Sheng's full-meat feast, bad sea bass ball, drunken shrimp, drunken crab in Jufeng Garden, Namyang Hall's assorted cold dishes, a pot, Pin Rong Sheng's sesame ball, Yubolou's half-sai deep-fried potpourri, Fulaiju's crispy crucian carp, Wanjiantang's duck on the hanging stove, Jiangnan Hundred Flowers Chicken in the Garden of Culture, braised abalone in South Park, Dinghushu on the veggie in the West Park, braised shark's fin of the big skirt of DaSanYuan, Snake King's dragon and tiger braised in the full house, the chicken in six countries, Yuyuan's chicken, glass prawns, and Hua Yuan's chicken. s glass shrimp, Huayuan's osmanthus shark's fin, Beiguo's jade tree chicken, Wangji's roasted suckling pig, Xinyuanlai's fish cloud soup, Jinling's sliced duck, Guanzhen's fish maw in clear soup, Tao Taoju's stir-fried crabs, Vegetarian food at Caigenxiang, Luyuju's skinless suckling pig and Baiyun pork knuckle, and Taipingkan's pigeon in western sauce.

Sichuan cuisine is also a cuisine with a long history, which originated in the ancient countries of Ba and Shu. During the poet Li Bai's nearly 20 years of living in Sichuan, he loved to eat the famous local dish of stewed and steamed duck. After the chef slaughtered the duck, put the duck into the container, add wine and other various seasonings, injected into the soup, with a large sheet of soaked cotton paper, sealing the mouth of the container, steamed to maintain the original flavor, both fragrant and tender. In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of the Tang Dynasty, and was enrolled in Hanlin in Beijing. He took the stewed and steamed duck that he had eaten when he was young as a blueprint, and offered to Emperor Xuanzong the steamed and fat duck with 100-year-aged Huadiao, wolfberry, and Panax ginseng. The emperor was so pleased that he named the dish "Tai Bai Duck". During the Qing Dynasty, the famous Sichuan Luo Jiang literati Li Tiao Yuan in his "letter to the sea - wake up the Garden Records" on the systematic collection of 38 kinds of Sichuan cuisine cooking methods, such as frying, slippery, explosive, stirring, slippery, choking, frying, boiled, scalding, grits, frying, montage, sticking, brewing, rolling, steaming, burning, simmering, braising, braising, Nao, baking, baking, sticking, blanching,糟, drunkenness, rushing and so on, as well as the cold dishes such as mixing, brine, smoking, pickling, preserving, waxing, freezing and soy sauce. Whether government food, or market food, there are many famous dishes. During the Tongzhi period of the Qing Dynasty, there was a small restaurant by the Wanfu Bridge outside the north gate of Chengdu, and the female owner surnamed Chen, who had hemp particles on her face, used tender tofu, minced beef, chili peppers, peppercorns, bean paste and other delicacies cooked with hot and spicy sauce and fresh aroma, and was very popular, and this is the famous "Ma Po Tofu", and the restaurant was renamed Chen Ma Po Tofu Shop later. The restaurant was later renamed "Chen Ma Po Tofu Shop".

Ding Baozhen, a scholar of Guizhou origin who was a governor of Shandong and later governor of Sichuan, was named "Crown Prince Shao Bao" and known as "Ding Gongbao" because of his achievements in guarding the border. He liked to eat fried diced chicken made of peanuts and tender diced chicken, which became "Kung Pao Chicken" after it was introduced into the market. Since the late Qing Dynasty, Sichuan cuisine has gradually formed a cuisine with extremely strong local flavor, featuring a wide range of materials, diverse flavors and adaptability. It consists of five types of dishes, including banquet dishes, popular casual dishes, home-style dishes, three steamed and nine buckled dishes, and savory snacks, which form a complete flavor system. Its flavor is clear, fresh, mellow, thick and heavy, and famous for spicy. It has considerable influence on the upper reaches of the Yangtze River and Yunnan and Guizhou. Now, the trace of Sichuan cuisine has spread throughout the country, and even overseas, there is a "flavor in Sichuan" reputation.

Sichuan cuisine is represented by dishes from Chengdu and Chongqing. The seasonings used are both complex and diverse, but also rich in characteristics; especially the so-called "three peppers" pepper, pepper, chili, "three spices" of onion, ginger, garlic, vinegar, PI County soybean paste, the use of frequent and the number of much, far from other cuisines can be compared. Especially the "fish", "strange flavor" is inseparable from these condiments, such as substitutes will be discounted flavor. Sichuan cuisine has a "seven Zi eight flavor" said, "seven Zi" refers to sweet, sour, spicy, spicy, bitter, fragrant, salty; "eight flavors" that is, fish, sour and spicy, pepper, strange flavor, spicy, red oil, ginger, Home-style. Cooking methods *** there are as many as 38 kinds. In the taste of Sichuan cuisine, pay special attention to "a dish a frame", and color, aroma, taste, shape are good, so the international culinary community has "food in China, taste in Sichuan" said. Sichuan famous dishes and lampshade beef, camphor tea duck, maw hot pot, husband and wife lungs, east slope cuttlefish, steamed river group of more than 300 kinds.

One of the "lampshade beef" production method is different, unique flavor; is the back leg of the bullock meat cut into thin slices, sprinkled with fried dry water salt, wrapped into a cylinder to dry, flat on a wire rack, into the oven to dry, and then on the steamer steam and take out, cut into small slices of re-steam through. Finally under the frying pan fried through, add seasoning, dry and cool, drizzled with sesame oil to become. This dish is translucent, thin as paper, red, smooth oil, placed under the lamp can be slices of beef red shadow reflected in the paper or wall, as if acting in the shadow play. The "husband and wife lung slices" is a flavorful dish known to everyone in Chengdu. According to legend, in the 1930s, a peddler named Guo Zhaohua and his wife made sliced beef lungs and sold them in baskets along the streets. People playfully called it "husband and wife sliced lungs", which is still in use today.

"Dongpo cuttlefish" is a delicacy in Leshan, Sichuan province, associated with Su Dongpo, a great writer of the Northern Song Dynasty. Cuttlefish is not a squid fish in the sea, but a kind of cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River at the foot of Lingyun Mountain and Wulong Mountain in Leshan City, which is also known as "ink head fish". According to legend, when Su Dongpo went to Lingyun Temple to study, often go to Lingyun Rock to wash the ink stone, the fish in the river to eat its ink, the skin color is as black as ink, people call it "Dongpo cuttlefish"; and will be called the river and the river group, fat raccoon, the river three famous fish, become a special dish of Sichuan cuisine. "Steamed river group" is known as Jialing delicious, top quality dishes. During the war, the town of Chengjiang, Sichuan Rhyme stream restaurant chef Zhang world, Zheng Zuhua cooking "barbecued river dumplings", "steamed river dumplings" and other dishes famous. General Feng Yuxiang went to the United States to investigate the water conservancy before also had to rhyme flow restaurant to taste the river group, after eating praised that "Sichuan river group, really live up to its name.

Xiang cuisine, Hunan cuisine, is based on the Xiangjiang River Basin, Dongting Lake area and the western Hunan mountainous areas and other local dishes developed. Xiangjiang River Basin dishes to Changsha, Hengyang, Xiangtan as the center, is the main representative of Hunan cuisine. It is finely made with a wide range of materials and varieties, and is characterized by much oil, rich color and affordability. In taste, it focuses on crispy, sour and spicy, soft and tender.

Xiangxi cuisine is good at fragrant, sour and spicy, with a strong flavor of the mountainous countryside. Hunan cuisine is developing rapidly, forming a set of stew, stew, simmering, burning, frying, stir-frying, frying, smoking, waxing and other culinary techniques, the main dishes of Hunan cuisine are "Dong'an Zi Chicken", "Red Simmered Shark's Fin", "Waxed Flavors Steaming", "Breaded Flavors Steaming", "Breaded Flavors Steaming", "Breaded Flavors Steaming", and "Breaded Flavors". "Breaded Whole Duck", "Spicy Bamboo Shoots", "Roasted Vegetable Heart with Chestnuts", "Five-Yuan Chicken with God "Jishou Sour Pork" and so on. Among them, "Red Simmered Shark's Fin", also known as "Groupan Shark's Fin", is a famous local dish in Hunan. Cooking method is to use the shark's fin with chicken soup, soy sauce, etc., simmered over a small fire, the juice is thick and flavorful, and it is famous for its freshness and softness. The Qing Dynasty Guangxu scholar Tan Groupan very much like to eat this dish, its home cook will be yellow simmered shark's fin method for improvement, plus chicken, pork and shark's fin simmered with the shark's fin, so that the shark's fin is more soft and sticky, smooth, more mellow and delicious soup. Tan Jinshi praised the dish and it became famous all over the world. Therefore, the dish was created by the Tan family chef, so it is called "Group An Shark's Fin".

The dish spread to Changsha at the end of the Qing Dynasty and became a famous Hunan dish. "Five Yuan immortal chicken", also known as "five yuan whole chicken", has been in ancient times. The Qing Dynasty "Tune the tripod set" had "immortal stewed chicken" records. The method is "clean, into the bowl, and soy sauce, dry stew in the soup, tender chicken belly filled with astragalus several money, dry steam more beneficial". This is to astragalus stewed chicken, can strengthen the body, prolong life, so the name "immortal chicken". In the Tongzhi era, there was "five yuan immortal chicken", which was rumored to be made by the Qu Yuan Restaurant. The beginning of the whole chicken with astragalus steamed, and later changed to add lychee, cinnamon, jujube, lotus seed, structure of wolfberry, into the body plus flavored steamed, named "five yuan immortal chicken". 1938 Japanese invaders bombarded Changsha, the restaurant was moved to Nanning, Li Zongren had a big feast in the store.

The Min cuisine is also one of the eight famous cuisines, known for its delicacies of the sea and mountains. On the basis of color, aroma, taste and shape, it is especially famous for its aroma and taste. Its fresh, mellow, meaty, not greasy flavor characteristics, unique in Chinese food culture. Fujian cuisine has always been known for its fine selection of materials, rigorous knife work, pay attention to the fire, soup, condiments, and flavor to win. There are four distinctive features of its cooking techniques, one is the use of meticulous slicing, cutting, graving and other knife skills, so that different textures of raw materials, to achieve the effect of taste and thoroughness. Therefore, the knife work of Fujian cuisine has the reputation of "graving flowers like lychee, cutting silk like hair, and slicing as thin as paper". Such as cold dishes "radish jellyfish", will be thin jellyfish skin, each sheet was cut into 2 to 3 slices, re-cut into very thin silk, and then with the same thickness of the radish combined with the cooking, cooled and mixed with seasonings on the table. This dish is exquisite knife work, jellyfish and radish silk mingled together, eat the crisp and tender, taste.

"Chicken Mushroom Jinshi bamboo shoots" is the asparagus cut into three hair-thin "Jinshi bamboo shoots", every 100g of asparagus should be cut into 500g ~ 600g strip of filaments, cut to the same length, uniform thickness. So that the asparagus and chicken mushrooms, egg and other materials mixed into the paste into one. After skillful cooking and stir-frying, the flavor of chicken and bamboo shoots is excellent. This dish has been experienced for a hundred years, and its reputation has not waned. Secondly, there are a lot of soup dishes with endless variations. Fujian cuisine has a long history of soup, which is closely related to Fujian's rich seafood resources. Fujian cuisine will always be fresh, pure taste, nourishing together, and in various cooking methods, soup dishes can best reflect the original flavor, the original color and taste. Therefore, Min cuisine soup, the purpose is this.

The "soup" of Fujian cuisine, refers to soup dishes, and through the selection of a variety of auxiliary materials to modulation, so that the different raw materials inherent dankness, bitterness, astringency, fishy and other flavors can be eliminated, so that the different qualities of the dishes, the soup after the taste of the characteristics, and thus there is a "soup into ten! "said. Such as dry squid fishy flavor, must be removed by the method of hydroponics, or not adapt to the cooking of crispy dishes required. But a water hair, and lose the original flavor of the squid, must be separately modulated squid soup, so that it achieves the quality and flavor of the effect of both.

"Chicken soup blanch sea mussels", fresh sea mussels juice salty, to be processed. But if washed, and too light. Therefore, the mussels by delicate knife work into large thin slices, blanch in a pot of boiling water to eight mature, into the soup bowl, and then rushed into the salty and suitable hot chicken broth. Such mussels fresh and tender, and chicken soup mellow and delicious, the two complement each other. Chew slowly sip, fresh and fragrant into one. Third, the flavor is strange, unique. Fujian cuisine is sweet, acidic, light, which is rich and colorful with Fujian spices and its culinary raw materials, mostly with sea food. Partial sweet can remove the fishy, acidic and refreshing, light flavor can keep its texture fresh and pure. Min cuisine famous dishes "lychee meat", "sweet and sour bamboo meat", "onion roasted crispy crucian carp", "white roasted fresh bamboo razor clams" and other Can properly reflect the characteristics of sweet, sour and light. Fourthly, the cooking is delicate and elegant. Fujian cuisine cooking techniques, not only steaming, stir-frying, stewing, stewing, blanching, simmering and other methods have their own characteristics, and to stir-fry, steaming, simmering technology called special. On the tableware, Min cuisine used to use large, medium and small bowls, very delicate and elegant. "Fried Xishi tongue", "steamed fish", "Buddha jumps over the wall" and other famous dishes are clearly reflected the characteristics of Fujian cuisine. Among them, especially the "Buddha jumps over the wall" for more, its selection of fine materials, rigorous processing, pay attention to the fire and time, as well as pay attention to simmering vessels and other characteristics, making it become famous in China and abroad as a delicacy.

Fujian cuisine originated in Minhou County, Fujian, Fuzhou, Xiamen in southern Fujian, Quanzhou in western Fujian and other places of the development of local dishes, Fuzhou cuisine as the main representative. Fuzhou cuisine is fresh and light, favoring sweetness and sourness, especially in soup. Another feature is the use of red lees as ingredients, which has the functions of antiseptic, deodorization, aroma enhancement, taste generation and color adjustment. In practice, there are more than ten kinds of choking bad, pull bad, fried bad, drunken bad, pop bad, especially "light bad fried snail pieces", "drunken bad chicken", "bad juice blanch sea mussels" and other famous dishes are the most prestigious. Southern Fujian cuisine in addition to fresh, light and cool features, but also to pay attention to the ingredients, good use of sweet and spicy known. The most commonly used ingredients are chili sauce, sacha sauce, mustard sauce, orange juice and so on. Its famous dishes are "duck stewed in sacha", "mustard and spicy shredded chicken", "East wall dragon pearl" and so on with flavor. Min dishes are salty, spicy, mostly in mountainous areas unique to the rare and exotic flavors as raw materials, such as "stewed stone scales", "stir-fry monkey", etc., has a strong color of the mountains and villages.

"Buddha jumps over the wall" is the most famous classical dishes in Fujian cuisine, which is said to have begun in the Daoguang period of the Qing Dynasty, Quanzhou, Fujian Province, the use of Dongbi longan as raw materials, with lean pork, fresh shrimp, mushrooms, water chestnuts, eggs and other dishes made of dishes, named "Dongbi Longju "Dongbi Longzhu" has become a famous local specialty flavor dish. "Fried Xishi tongue" is cooked using the specialty of Fujian Changle Zhangxiang sea mussels. Xishi tongue whether blanching, frying, mixing, stewing, have a sweet and fresh flavor, unforgettable.

The history of Zhejiang cuisine is also quite long. Beijing people south to open restaurants, with the northern cooking methods will be rich in southern raw materials to do delicious, "southern material north cooking" has become a major feature of Zhejiang cuisine. Such as in the past, the taste of the southerners is not partial to sweet, the northerners came down to the south, affecting the taste of the southerners, also put sugar in the dishes. Bianjing famous dish "sweet and sour Yellow River carp" to Lin'an, fish as raw material, cooked into Zhejiang famous dish "West Lake vinegar fish". At that time, the famous chefs in Hangzhou operated the famous dishes such as "Hundred Vegetable Soup", "Five-flavored Roasted Chicken", "Rice Preserved Eel", "Steamed Shad in Wine" and hundreds of other dishes. "and so on hundreds of kinds, and later appeared "South meat".

Zhejiang cuisine is different from the time and place. Its production is fine, varied, and like to name dishes with scenic spots, cooking methods to explosion, stir fry, braising, frying-based, fresh and crisp. Ningbo is located on the coast, characterized by "salty and fresh", taste "salty, fresh, stinky", to steam, braised, stewed seafood is good, seek tender and soft, focusing on large soup and water, to maintain the original flavor. Shaoxing cuisine is good at cooking river food, poultry, crispy and glutinous in the mouth, rich in countryside flavor. The main dishes are "West Lake Vinegar Fish", "East Slope Pork", "Crab Soup", "hometown southern meat", "Dry Fried Rattlesnake", "Steamed Pork in Lotus Leaf", "West Lake Brunswick Soup", "Longjing Shrimp", "Hangzhou simmered chicken", "tiger run vegetarian hot depilation", "dried vegetables stewed meat", "clams and yellow fish soup" and hundreds of other kinds.

One of the "West Lake Vinegar Fish" is a traditional Hangzhou dish, according to legend, in the Song Dynasty, near the West Lake there is a young man surnamed Song, weekdays to fish for a living. Once sick, his sister-in-law personally to the lake to fish, vinegar and sugar burned into a dish for him to eat, eat after the disease will be cured. Later, the name of this dish became "West Lake Vinegar Fish". "Longjing Shrimp" is famous for being cooked with the best Longjing tea leaves in Hangzhou. Longjing tea is produced in the mountains near the West Lake in Hangzhou, Zhejiang Province, to Longjing Village, the best produced by the Lion Peak, known as "color emerald, fragrant, taste mellow, beautiful shape," the four best. In the Qing Dynasty, Longjing tea was listed as a tribute. At that time, Anhui region with "bird tongue", "eagle's claw" of the tea leaves of the tender tip of the production of precious dishes, Hangzhou with the new tea before and after the Qingming Festival Longjing with fresh river shrimp to make fried shrimp, so the name "Longjing shrimp

"New wind eel replica bags" is the flavor of the Ningbo region of Zhejiang Province, replica bags is the southeast coast of the fishermen's favorite delicacies, made of yellowtail called "yellowtail replica bags", made of eel, "eel replica bags ". The local Ningbo eel replica bags made during the winter season and the Spring Festival is slightly dried and ready to be eaten. "Dried vegetables stewed meat" is a famous Shaoxing dishes, is the use of Shaoxing unique moldy dried vegetables and meat with cooking, simmering until crispy when the best. At the same time, the meat oil seeped into the moldy dried vegetables, moldy dried vegetables flavor through the meat, complement each other, crispy, glutinous and soft, fresh and delicious.

Su cuisine is Jiangsu local flavor dishes. During the Spring and Autumn Period, Yi Ya of Qi was in Xuzhou to spread his art, and the "Fish Belly Hidden Mutton" created by him has been passed down through the ages, which is the basis of the word "fresh". In order to assassinate the King of Wu, Chuang Zhu learned "Whole Fish Moxibustion" from Daihe Gong at Taihu Lake, one of which is the "Squirrel Mandarin Fish" at Songhe Lou in Suzhou nowadays. Liu An, the King of Huainan in the Han Dynasty, invented tofu on Mount Bakong, which was firstly spread in Suzhou and Anhui. Emperor Wu of Han Dynasty went to the seaside by the barbarians and found that the fishermen were addicted to "fish intestines", which were very tasty, and Emperor Ming of Southern Song Dynasty was also addicted to this food. In fact, "fish intestines" is the squid fish ovaries white. Famous doctor Hua Tuo practiced medicine in Jiangsu, with his Jiangsu disciple Wu Jin all advocate "cremation" cooked food, that is, food therapy. Xiao Yan, Emperor Wu of Liang, believed in Buddhism and advocated a vegetarian diet with gluten as the dish. Jin Ge Hong has "five chi" said, Jiangsu edible fungi have a great impact. In the Southern Song Dynasty, Wu Zanning made the "Bamboo Shoots Recipe" to summarize the experience of eating bamboo shoots. Tofu, gluten, bamboo shoots, mushrooms are known as the "four kingpins" of vegetarian dishes. The origin of these dishes are related to Jiangsu. North and South Dynasties, Nanjing, "heavenly chef" can use a melon to make dozens of dishes, a dish and can make dozens of flavors.

The world's most famous city known as "Yang Yi two", Yizhou that is today's Sichuan, a prosperous market to promote the development of culinary skills of the Su cuisine. Sui Tang's Songjiang's "golden finely chopped", sugar ginger honey crab; Suzhou's exquisite peony finely chopped, Yangzhou's chopped wisps, are beautifully modeled fancy dishes. The staple food and snacks of Suzhou cuisine were known as "Healthy Seven Miracles" in the Five Dynasties. Its rice grain is clear, soft but not rotten, can wipe the table; noodles are tough, can wear knot into a belt and constantly; cake is thin and transparent, can reflect the word; wonton soup is clear, can be injected into the ink stone and ink grinding; deep-fried noodle cake is fragrant and crispy, "chewed and startled the people of the ten miles", which is a clear demonstration of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill of the skill. Since the Song Dynasty, the taste of Suzhou cuisine has changed a lot. Originally, the southern dishes salty and northern dishes sweet, Jiangnan tribute to Chang'an, Luoyang fish and crabs to add sugar and honey. Song room south of Hangzhou, a large number of scholars in the Central Plains to the south, bringing the influence of the flavor of the Central Plains. Su, tin today's sweet tooth, and thus indiscriminate. In addition, the Tang and Song dynasties, especially since the Jin and Yuan, Islamists to Jiangsu more than the day, Su cuisine and the influence of halal dishes, cooking more colorful. Since the Ming and Qing dynasties, Su cuisine has been influenced by many local flavors. In the past, King Wu Fu-chai, Emperor Yang of Sui boat feast, dragon boat for fun of the emperor to enjoy the boat point boat food, at this time as a means of business profit, but also available to ordinary people to taste.

A large number of wild vegetables into the food, Jiangsu people have the name of "eating grass", Gaoyou Wang Pan has a monograph, Wu Chengen in the "Journey to the West" is also reflected. Jiangnan cuisine in the increase of Manchu and Mongolian dishes, there is a "full Manchu banquet". Beverages are the emerging of the fragrant dew. In "Dream of the Red Chamber", Baoyu was served with mignonette perfume, Dong Xiaowan was served with rose perfume, and the perfume sold by Huqiu Shantang Restaurant was a delicacy that nourished the spirit and the body and made people's teeth and cheeks smell good. In addition to the restaurant, there are a large number of teahouses, since the Qianlong tea more prevalent. 1840, the ports of commerce appeared in the Western food, and there is a combination of Chinese and Western restaurants. According to the Hangzhou Xu Ke edited the "Qing Barnyard Class Notes" in the record "the cuisine of each of the specialties, such as the capital, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou, Huai'an." Ten famous cities, half in Jiangsu. The Su cuisine system consists of three major local flavor dishes, namely Huaiyang, Su-Xi and Xu-Hai, with Huaiyang cuisine as the main body. Huaiyang is located in the center of Jiangsu, east to Haiqi Tongtai Yanfu, west to Jinling Liuhe, south to Jingkou Jintan, north to the two Huai. Huaiyang Cuisine is characterized by rigorous selection of ingredients, attention to knife work and fire work, emphasis on the flavor, highlighting the main ingredients, light tone, novel shape, moderately salty and sweet, and calm taste, so it is widely adapted to the surface. In the cooking techniques, more stewing, stewing, simmering, warming method. Among them, Nanjing cuisine is famous for cooking duck dishes, Zhen, Yang cuisine is famous for cooking chicken dishes and river freshness; its fine points to fermented pasta, hot pasta and crispy pasta to win. Suzhou and Wuxi Cuisine includes Suzhou, Wuxi area, west to Changshu, east to Shanghai, Songjiang, Jiading, Kunshan are within the scope. Shanghai cuisine refers exclusively to what the Shanghainese call their own gang, not counting other sea food. Su Xicai and Huaiyang Cuisine have the same and different, its shrimp, crab, Brunswick and perch, pastry boat point flavor crown the province, tea snacks, especially better than the Su cuisine in other local flavors. Its dishes focus on modeling, beautiful, colorful, white juice stew unique, both bad fresh red currant taste, food has a strange aroma; taste sweet, Wuxi, especially. Thick but not greasy, light but not thin, crispy off the bone without losing its shape, smooth and crisp without losing its flavor. Xu Hai dishes originally close to the Qilu flavor, meat and livestock are used, aquatic products to win the sea food. Cuisine tone heavy, taste salty, habit of five Xin, cooking techniques with boiling, frying, deep-frying and so on. In recent years, the three local flavors have developed and changed. Huaiyang cuisine from the calm and become slightly sweet, seems to be influenced by the Suzhou and Wuxi cuisine. The taste of Suzhou cuisine in particular has changed from sweet to mild, which is also influenced by Huaiyang cuisine. Xu Hai Cuisine is much less salty, and its color tends to be light and elegant, on a par with Huai Yang Cuisine. In the entire Su cuisine, Huaiyang Lai is still dominant.

The famous dishes of the Su cuisine, such as Huai'an long fish seat, that is, eel seat, the varieties of up to a hundred kinds of more. Yangzhou's three sets of duck, slippery chicken, brined chicken, braised turtle, fire boiled dried silk, sweet and sour Mandarin fish, double skinned swordfish, Wenshi tofu, stewed lion's head, Zhenjiang's crystal dishes hooves, steamed anchovies, Jingjiang's preserved meat, Yixing's steamer chicken, Nanjing's Jinling brine duck, stewed vegetable nuclei, plate duck, pine nut meat, anchovy prawns, egg roasted for sale, Suzhou's squirrel Mandarin fish, three prawns and tofu, white sauce of Yuan fish, sliced Brunswick Tangyu fish, cochineal goose, eight treasures ship Duck, snowflake crab juice, oil-blasted prawns, Changshu's chicken, Wuxi's mirror box tofu, cherry meat, Liangxi crispy eel, Xuzhou's dog meat, Banpu's lotus iron bird and so on.

One of the three sets of duck is a traditional dish, the Qing Dynasty "Tune Din set" has recorded the set of duck production methods, "fat duck bone, plate duck is also de-boned, filled with people's home duck belly, steamed extremely rotten, the whole for". Later, Yangzhou chef will be lake duck, duck, pigeon three birds set, with Yixing production of purple sand pot, small fire and wide soup stewed into. Home duck fat and tender, duck crispy, pigeon fine fresh, unique flavor.

Yangzhou boiled dry silk with Emperor Qianlong Jiangnan related. Qianlong six Jiangnan, Yangzhou local officials hired a famous chef to cook for the emperor, which has a "nine silk soup", is a shredded dried bean curd with ham, braised in chicken broth, taste very fresh. Especially the dried silk cut fine, the flavor of the penetration of the better, inhaling a variety of fresh flavors, known throughout the world, and then renamed "boiled dried silk". Cooked with shredded chicken and ham is called chicken fire dried silk, add Kaiyang for Kaiyang dried silk, add shrimp for shrimp dried silk. Wenshi tofu also began in the Qianlong period, lion's head is said to have begun in the Sui Dynasty. Emperor Yang went to Yangzhou to see the agarwood, Yangzhou, Wan Songshan, money pier, ivory forest, sunflower Gang four famous scenery is very fond of. Returning to the palace, he ordered the imperial chef to make four delicacies with the theme of the above four scenic spots, i.e., Mandarin fish with squirrels, shrimp cake with money, chicken strips with ivory, and sunflower offering meat. The emperor appreciated it and gave a banquet to his ministers. From then on, these dishes spread to the north and south of the Yangtze River.

In the Tang Dynasty, the famous chef in the House of the Duke of Zion was inspired by the "sunflower meat offering", the huge round of meat made of sunflower-shaped, chic, like a lion's head, can be braised, can be stewed; stewed more tender, add crabmeat to become "stewed crabmeat lion head "It is popular in Zhenyang area. Crystal hoof, also known as Zhenjiang meat, according to legend, more than 300 years ago, Zhenjiang wine sea street, there is a small hotel owner in the heat of the day to buy back four pig's feet, want to use the salt pickle, the result was mistakenly used by his father-in-law used to make firecrackers nitrate. Who knows that the meat has not changed, but pickled more hard knot flavor flavor, meat red hooves white. After soaking in water, blanching over clear, and then into the pot with onion and ginger, pepper, fennel, cinnamon, add water to simmer. I wanted to high temperature to remove the poison, but I did not expect the aroma. The aroma attracted the immortal Zhang Guolao, turned into a white-haired old man to buy, four dishes hooves ate three and a half, the owner of the store ate the remaining half, only to feel the taste is extremely fresh, and since then it will be used in this way to make dishes. Jinling salt water duck is a famous dish in Nanjing, the local prevalence of duck dishes, there was "Jinling duck food A world" said. After the Ming Dynasty established its capital at Jinling, there was first Jinling Roast Duck and then Jinling Saltwater Duck. This dish with that year's August mid-autumn "osmanthus duck" as raw materials, with hot salt, clear brine re-marinated, take out of the hanging shade blow-drying, eaten in the water when boiled, white skin and red meat, aroma enough, fresh and tender taste, unique flavor, with the end of the Ming Dynasty appeared in the "board duck" is famous, and sold well both north and south of the Yangtze River. It is popular in the north and south of the Yangtze River. Another "stewed vegetable core" is rumored to be a minister in the Qing Dynasty, living in Nanjing Wanzhuyuan, eating vegetables every day and not tired of; stewed vegetable core is made of short-legged stewed yellow cabbage heart. Liangxi Crispy Eel is a famous dish in Wuxi. Liangxi is a river in Wuxi, a famous city in Southern Jiangsu Province, which was named after Xiao Liang, who restored it in the Southern Dynasty, and is also an alias of Wuxi. In the late Ming and early Qing dynasties, Wuxi's famous chefs would slice live eels and then fry them in a frying pan to make them crispy, and then braise them in a thick marinade made of wine, soy sauce, sugar, monosodium glutamate (MSG), and five-spice powder to make the eels tightly wrapped in the marinade, which makes the eels sweet and crispy when you eat them, making them a good dish to accompany wine. Later, it became famous in Jiangsu Province and became a traditional flavorful specialty of Wuxi.

Huizhou cuisine consists of riverine cuisine, Huaihuai cuisine and Huizhou local cuisine in Anhui Province. Along the river dishes to Wuhu, Anqing local dishes as a representative, and later spread to the Hefei area, to cook river food, poultry is famous. Along the Huai cuisine to Bengbu, Su County, Fuyang and other local flavors of the dishes constitute.

Anhui cuisine in the southern Anhui Province is the main representative of the Huizhou cuisine, originated in the foothills of the Huangshan Mountains in Shexian County, that is, the ancient Huizhou. After the Xin'an River, the town of Tunxi became a "Qihong", "Tuen Green" and other famous tea and Anhui ink, She ink stone and other local products distribution center, commercial prosperity, catering industry is developed, Huizhou cuisine focus gradually shifted to Tunxi, where it was further developed. Song Gaozong once asked the She taste in the Bachelor Wang Zao, Wang Zao Mei Sheng Yu poetry answer "snowy day ox-tailed beaver, sandy horseshoe turtle". Ox-tailed civet is civet, also known as white. Huizhou cuisine in the cooking technology is good at burning, stewing, steaming, and popping, stir-fry dishes less, heavy oil, heavy color, heavy fire work.

Its famous dishes are ham and turtle, braised civet, pickled fresh Mandarin fish, Wuhui smoked chicken, Fuli set of roasted chicken, ask the bamboo shoots, pigeon stewed in Huangshan. Among them, "ham stewed turtle", also known as "stewed horseshoe turtle", is the oldest traditional dish in Anhui cuisine. It is made of the most famous local specialty "sandy horseshoe turtle". It is rumored that during the Southern Song Dynasty, this dish was tasted by Emperor Gaozong and local officials. During the Ming and Qing dynasties, some famous poets and priests went to Huizhou to taste the deliciousness of "Horseshoe Turtle", which has become a traditional dish unique to Anhui Province. According to legend, in the 39th year of the Qianlong reign, that is, in 1774 A.D., the chef in Wuwei County smoked the chicken first and then brined it in a unique way, which made the chicken's color golden yellow and oily, and the sebum was rich and moist, and it was delicious and unique, and it was called "Wuwei Smoked Chicken".

Then gradually spread to other parts of Anhui, to the end of the Qing Dynasty has spread throughout the province. The "Fu Li Ji roast chicken" originated from Shandong's Dezhou steak chicken, the earliest called red chicken, is the chicken plus seasoning after cooking and burning, applying a layer of red rice curls, at that time did not have a great reputation. In the 1930s, a roast chicken chef surnamed Guan from Texas moved to Fu Li Jie Town and brought with him the production technology of the five-spice bone-skimming steak chicken from Texas. He improved the selection of red chicken, and add many seasonings, so that the chicken color golden, chicken meat crispy off the bone, taste delicious, Fuli set of roasted chicken gradually became famous. Among them, the three roast chicken stores of Guan, Wei and Han were the most famous. As a result, Fuli Jie roasted chicken was famous with Dezhou grilled chicken, enjoying a good reputation at home and abroad.