Representative works of China cuisine? Celebrity chef introduction?

There are many schools of cooking in China. Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, the "eight major cuisines" in China. The formation of a cuisine is inseparable from its long history and unique cooking characteristics. At the same time, it is also influenced by physical geography, climatic conditions, resources and specialties, and eating habits.

Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like Jiangnan beauty; Shandong and Anhui cuisine is like the simple northern healthy Han in Gu Zhuo; Cantonese cuisine and Fujian cuisine are like romantic and elegant sons; Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents. The cooking skills of the "eight major cuisines" in China have their own charm, and the characteristics of the dishes are also different.

Shandong cuisine

After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine". During the Ming and Qing dynasties, Shandong cuisine became the main body of the palace, which had a great influence on the northeast of Beijing and Tianjin. Today, Shandong cuisine evolved from the local dishes in Jinan and Jiaodong. It is famous for its fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow. Jinan cuisine is good at frying, roasting, frying and frying. Its famous varieties are sweet and sour Yellow River carp, Jiuzhuan large intestine, crispy soup, roasted conch, roasted Sophora japonica in oyster sauce, roasted prawn, clear soup bird's nest and so on. Jiaodong cuisine is famous for cooking all kinds of seafood, with fresh and light taste. Its famous varieties include "dry steamed Cargill" and "fried conch". After the founding of the People's Republic of China, innovative famous dishes include abalone in original shell, walnut in milk soup, fish in white sauce, and elbow with sesame powder.

Genre: It consists of two local flavors: Jinan and Jiaodong.

Features: strong flavor, love onion and garlic, especially suitable for cooking seafood, soup and various animal offal.

Famous dishes: Fried Daha, Braised Conch and Crispy Carp.

Crispy carp

"Sweet and sour carp" is a traditional dish in Jinan, Shandong Province. Jinan is adjacent to the Yellow River in the north. Yellow River carp is not only fresh and delicious, but also golden in scale and lovely in shape. This is a delicacy at the party. There are records in Ji Fu Nan that "the carp of the Yellow River, the crab of Nanyang, and Fang". It is said that "sweet and sour carp" first started in Luokou Town, an important town of the Yellow River. At the beginning, the restaurant here used live carp to make this dish, which was very popular with diners and became famous locally. Later, it spread to Jinan. The preparation method is more perfect. Fry in oil pan first, and then make sweet and sour juice with the famous Luokou mature vinegar and sugar. Poured on the fish, it smells fragrant, crisp outside and sour inside. It will soon become a famous dish, among which "sweet and sour carp" made by Huiquan Building in Jinan is the most famous. They raised live Yellow River carp in the hospital pool, let customers choose them on the spot, fished them out alive and killed them, and made them into dishes immediately, which was very popular with customers and became the most famous dish in the store.

Features: deep red color, crisp outside and tender inside, fragrant, sweet and sour.

Sichuan cuisine

It began to take shape in the late Qin and early Han dynasties. It developed rapidly in the Tang and Song Dynasties and became famous in the Ming and Qing Dynasties. Today, Sichuan restaurants are all over the world. Authentic Sichuan cuisine is represented by Chengdu and Chongqing cuisine in Sichuan. Pay attention to material selection, specifications, color separation and side dishes, bright and harmonious. It is characterized by sour, sweet, hemp, spicy, fragrant, heavy oil and strong flavor, and pays attention to seasoning. It is inseparable from three peppers (that is, pepper and pepper) and fresh ginger. It is popular with spicy, sour and spicy food, which is rare in other local cuisines, forming a unique flavor of Sichuan cuisine and enjoying the reputation of "a dish is tasted blindly and all dishes are fragrant". Cooking methods are good at roasting, roasting, dry frying and steaming. Sichuan cuisine is good at comprehensive taste and strong juice. On the basis of salty, sweet, hemp, spicy and sour flavors, various seasonings are added to form various compound flavors, such as home-cooked flavor, salty flavor, fish flavor and litchi flavor. Representative dishes include boiled beef, shrimp, tofu, dry steamed yellow croaker, shredded pork with fish flavor, boiled cabbage, fish-flavored eggplant and so on.

Genre: Chengdu and Chongqing.

Features: It is famous for its strong flavor, wide flavor, strong flavor and strong flavor.

Famous dishes: kung pao chicken, Yipin Bear's paw, shredded pork with fish flavor, shark's fin braised in brown sauce.

Kung Pao Chicken?

Kung pao chicken is a famous authentic Sichuan cuisine, which was initiated by the chef of Sichuan Governor Ding Baozhen in the late Qing Dynasty. Ding pays attention to cooking, likes to eat fried diced chicken, and often uses this dish to entertain guests, which is very popular. Later, he was named Prince Shao Bao by the court, and he was called Ding, so he pronounced Kai Cai "kung pao chicken".

Features: fresh and crisp, spicy but not dry, slightly sweet and sour.

Cantonese cuisine

Cantonese cuisine was recorded in the Western Han Dynasty. Influenced by the imperial chef Xiayangcheng in the Southern Song Dynasty, it developed rapidly in the Ming and Qing Dynasties. In the 20th century, with the foreign trade, some characteristics of western food were absorbed, and Cantonese food was introduced to all parts of the world. There are thousands of Cantonese restaurants in new york alone. Cantonese cuisine is represented by Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Dishes have a wide range of raw materials, diverse colors, novel shapes, good at change, and pay attention to freshness, tenderness, coolness and smoothness. Generally, summer and autumn are light, while winter and spring are heavy. Seasoning can be divided into five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh). His cooking is good at frying, frying, stewing, stewing and frying. Its dishes are rich in color, smooth but not greasy. It is famous for cooking snakes, raccoons, cats, dogs, monkeys, mice and other wild animals. Famous dishes include coconut cup seafood, tricolor lobster, lychee shrimp balls, Tulane duck breast, Jinlong roast suckling pig, Jinghua Yushu chicken and sweet and sour pork.

Genre: There are three schools of Guangzhou, Chaozhou and Dongjiang, represented by Guangzhou cuisine.

Features: the cooking method emphasizes frying, frying, stewing and stewing, and the taste is characterized by refreshing, light, crisp and fresh.

Famous dishes: Long Hudou, roast suckling pig, salted chicken, wax gourd cup and ancient meat.

Dongjiang brine chicken

"Dongjiang salted chicken" is a famous dish in Guangdong. Originated in Dongjiang, Guangdong. More than 300 years ago, in some salt fields along the Dongjiang River, cooked chickens were wrapped in gauze paper and preserved in salt piles. This kind of chicken is delicious and unique in flavor. Later, the salt industry in the capital of Dongjiang was developed, and local restaurants competed to entertain guests with the best dishes, so they created a method of roasting fresh chicken with hot salt. Therefore, this kind of food originated in Dongjiang Yu, so they called this kind of chicken "Dongjiang Salt Baked Chicken".

Features: unique production method, rich flavor, smooth skin and meat, ginger oil and salt as food, excellent flavor. Pale yellow in color, crisp and tender in skin, fresh and fragrant in flesh and blood and attractive in flavor. This is a common delicacy at banquets.

Fujian cuisine/dishes

Originated in Minhou County, Fujian Province. It is developed with the dishes of Fuzhou, Quanzhou, Xiamen and other places as representatives. It is famous for its beautiful colors and fresh taste. Cooking methods are good at frying, sliding, frying and simmering, especially "rotten". Because Fujian is located in the southeast coast, it is rich in all kinds of seafood, such as sea eel, razor clam, squid, yellow croaker and sea cucumber. Therefore, many kinds of dishes are cooked with seafood as raw materials and have a unique flavor. Famous dishes include drunken mussel meat, squid with curly flowers, chrysanthemum perch, raw and fried mussels, whole chicken with fragrant sauce, smooth snail slices, anchovies with dragon body and so on.

Genre: developed from Fuzhou, Quanzhou, Xiamen and other places, represented by Fuzhou cuisine.

Features: seafood is the main raw material, paying attention to sweet, sour, salty and fresh, with good color, flavor and taste.

Famous dishes: snowflake chicken, Jin Shoufu, braised chicken, orange juice Cargill fish, Taiji shrimp.

Steamed shark fin, fish maw and abalone

"Buddha jumps over the wall", formerly known as "Luohan", is the chief classic dish in Fujian. According to legend, this dish began in the light years of Qing Dynasty and was created by Zheng Chunfa, a famous chef of Juchunyuan Restaurant in Fuzhou. This dish is refined from a variety of seafood treasures, with unique production method, delicious taste, rich nutrition and famous at home and abroad. There are poetic clouds; "The altar is full of meat fragrance floating around, and the Buddha hears it and abandons the bomb wall." Quoting the meaning in the poem: "Buddha jumps over the wall" has become the proper name of this dish.

Features: fresh and mellow taste, soft and tender texture, instant in mouth, and remarkable aftertaste after eating.

Jiangsu gourmet

Beginning in the Southern and Northern Dynasties, after the Tang and Song Dynasties, it became one of the two pillars of "Southern Cuisine". Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by thick and light, fresh, crisp and rotten, thick and not greasy in raw juice and soup, mild in taste and sweet in salty. His cooking skills are good at stewing, stewing, burning, simmering and frying. When cooking, the materials are rigorous, and the color matching and modeling are emphasized. The four seasons are different. Suzhou cuisine tastes sweet and harmonious; Yangzhou cuisine is light and palatable, with prominent main ingredients, fine knife work and mellow taste; The dishes in Nanjing and Zhenjiang are delicious and mellow, especially the roast duck. The famous dishes are "the first dish in the world", "fried fish flower", "bamboo fish flower", "casserole tofu", "three-silk phoenix tail", "crab powder lion head" and "the whole family is rich"

Genre: developed from Yangzhou, Suzhou and Nanjing local dishes.

Features: cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing the soup and keep the original juice.

Famous dishes: shredded chicken soup, stewed crab powder with lion's head, crystal vegetable feet and fish wrapped in duck.

Stewed lion's head with crab powder

"Stewed lion head with crab powder" is a traditional dish in Zhenyang. According to legend, this dish began in the Sui Dynasty. After Yang Guang visited Qionghua in Yangzhou, he was very attached to Wansongshan, Qiandun, Ivory Forest and Kuihua Mountain, four famous scenic spots in Yangzhou. He returned to the palace and ordered the chef to prepare four dishes with the above four scenic spots as the theme. With the efforts of the chef, we cooked four dishes: money shrimp cake, Sweet and Sour Mandarin Fish, ivory chicken strips and sunflower meat. In the Tang Dynasty, Qi Huangong gave a banquet, and famous chefs in the imperial court made sunflower with huge meatballs, which looked like a lion's head. According to the method of "offering meat sunflower", Qi Huangong called it "lion's head". This dish spread from Zhenjiang to Yangzhou and became a famous dish with Zhenjiang flavor. "Lion Head" can be braised or steamed. Because the stewed people are fresh, tender and delicious, and more mellow and palatable than the braised ones, "stewed lion's head with crab powder" is popular in Zhenyang area now.

Features: the meat is round but not greasy, the dishes are crisp and rotten, and the crab powder is delicious and tender.

Zhejiang cuisine

It is developed with the dishes of Hangzhou, Ningbo, Shaoxing and Wenzhou as the representatives. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp and is also a famous scenic spot. Lakes and mountains, beautiful mountains and rivers, elegant and pleasant, so its dishes are picturesque, famous dishes are mostly from the folk, well-made and varied. Cooking is good at frying, frying, stewing, sliding, steaming and burning. The famous dishes are "West Lake Vinegar Fish", "Fenghua Taro", "Fire with Honey Juice", "Dongpo Meat", "Ningshi Monopterus albus", "Three Silk Fish" and "Three Silk Porridge".

Genre: It is composed of local cuisines such as Hangzhou, Ningbo and Shaoxing, the most famous of which is hangzhou dishes.

Features: fresh and tender, soft and smooth, mellow and waxy, refreshing but not greasy.

Famous dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken.

Longjingcha fried shrimp

There is an interesting story about the origin of the dish "Longjing Shrimp". It is said that when Emperor Qianlong arrived in Hangzhou incognito, he went to a small restaurant near the West Lake for dinner and ordered several dishes, one of which was fried shrimp. After ordering good food, Emperor Qianlong took out a packet of tea from Longjing and soaked it to quench his thirst. When Emperor Qianlong took tea, the bartender was shocked to see Emperor Qianlong's robes. He ran into the kitchen and told the shopkeeper who was cooking. At that time, the shopkeeper was frying shrimp, and when he heard the arrival of the saint, he felt nervous, so he sprinkled Longjing tea brought by the bartender on the freshly fried shrimp as onion slices. Who knows that when this dish was given to Emperor Qianlong, it felt fragrant and delicious, and Longjing was green and dripping, and the shrimps were white, tender and crystal clear, which was repeatedly praised. Later, this dish spread among the people and was named "Longjing Shrimp".

Features: white and green in color, fragrant in tea, fresh and tender in shrimp and unique in taste.

Hunan cuisine

It is developed on the basis of the dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. It is characterized by a wide range of materials, strong oil color, mostly pepper and smoked wax as raw materials, and the taste is fragrant, sour and tender. Cooking methods are good at waxing, smoking, stewing, steaming, stewing, frying and frying. Its famous dishes include Steamed Bacon, Donganzi Chicken, Braised Meat with Red Pepper, Braised Mushrooms in Braised Cold Sauce, Sunflower Shrimp Cake, Rock Sugar Xiang Lian, Squid with Hot and Sour Pen, etc.

Type: Hunan area

Features: Pay attention to spicy, spicy, sour, spicy, burnt and fragrant, especially sour and spicy.

Famous dishes: braised shark's fin, rock sugar and lotus fragrance.

Sugar lotus

Xianglian, with its large fruit, smooth color and delicious taste, ranks first among the three lotus seeds in China-Xianglian, Jianlian and Xuanlian. Xiang Lian, the mature seed of the plant lotus. It's flat and sweet. It contains starch 62%, protein 18%, fat 1.9 1%, vitamin B 1, vitamin B2, vitamin c, carotene, liensinine, B- sterol, calcium, phosphorus, iron and other trace elements./kloc Xiang Lian mainly enters the heart, liver and kidney meridians, and has the effects of invigorating spleen, stopping diarrhea, tonifying kidney and fixing essence. Is a health-care functional food for strengthening the body.

Features: red in white, glutinous lotus seed powder, sweet syrup and pleasant fragrance.

Anhui cuisine

It consists of local dishes in the Yangtze River, Huaihe River and Huizhou Island. It is characterized by simple selection of materials, emphasis on firepower, heavy oil color, mellow taste and original flavor. Anhui cuisine is famous for cooking Shan Ye seafood. As early as the Southern Song Dynasty, "horseshoe turtle in the sand and oxtail fox in the snow" was a famous dish at that time. Its cooking methods are good at burning, stewing and stewing. Famous dishes include grapefish, honey taro, assorted diced meat, Bagongshan tofu, Li Hongzhang chowder, Nestle anchovies, and sliced clam with cherry orange.

Genre: It consists of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative.

Features: ham as seasoning, rock sugar as umami flavor, good at stewing and paying attention to fireworks.

Famous dishes: Gourd Duck and Fuliji Roast Chicken.

Fuliji roast chicken

This dish is produced in Suxian County, Anhui Province, formerly known as "Red Chicken" and is a national specialty. At first, this chicken had no special features, but it was cooked and covered with a layer of "red yeast". Later, it absorbed the production skills of Shandong "Dezhou spiced braised chicken" and improved it continuously, and developed into a famous "Fuliji roast chicken".

Features: oily and shiny appearance, white meat, delicious taste, rich aroma, rotten meat without bones, fat but not greasy.

Shanghai food

Shanghai cuisine, customarily called "local cuisine", is a simple and affordable home-style dish. Shanghai cuisine is characterized by strict selection of ingredients and exquisite production. The dishes pursue light taste, novel and beautiful style, elegant and refined form, fine knife work, harmonious color matching, rich taste and peaceful taste. Shanghai cuisine has a variety of dishes, mainly famous for cooking seafood, poultry, livestock and seasonal vegetables. Cooking methods mainly include braising in soy sauce, frying, frying, frying, frying, steaming, stewing and oil stewing. The tastes are salty, sweet, sweet, salty, spicy, sweet and bad. Shanghai cuisine is fresh, beautiful and gentle. It is characterized by a wide selection, integration, and local flavor. At the same time, absorb foreign culture and innovate. Although it is called Shanghai cuisine, it is actually only mixed with Shanghai characteristics.

Features: Good at braising and stir-frying raw food, with heavy taste and thick oily red sauce. Famous dishes: Babao Chili sauce, boiled chicken, Chongming eel and crispy squab.

Bajiang

"Babao Chili sauce" is a famous specialty in Shanghai, which is improved from "fried Chili sauce". "Stir-fried Chili sauce" is an ordinary home-cooked dish, which used to be eaten at a rice stall. Because of its dark color and strong taste, it is very suitable for eating. In the 1940s, the chefs of Tonghe Restaurant in Jiujiang Road poured a shrimp "cap" on the fried spicy sauce with reference to the cooking method of Shanghai local cuisine "Family portrait", and adjusted and enriched the raw materials of the fried spicy sauce, and cooked it with eight main raw materials such as shrimp, chicken, duck gizzard, pork leg, stomach, Kaiyang, mushrooms and bamboo shoots, hence the name. "Babao Chili sauce" is spicy, fresh and slightly sweet, very tasty and deeply loved by diners. Later, some restaurants in Shanghai followed suit, and "Babao Chili sauce" was widely circulated.

Features: This dish is bright in color, fresh and spicy.