Dezhou traditional Shuan

Cuisine, also known as "Bangzi Cuisine", refers to the genre that China cuisine has evolved into a system with distinctive local flavor and recognized by the society in terms of material selection, cutting and cooking. The cuisine of Han nationality's food culture in China refers to a set of cooking skills and flavors developed by itself in a certain area due to the differences in climate, geography, history, products and food customs, and has been recognized by all parts of the country. As early as the Spring and Autumn Period and the Warring States Period, there was a difference in the flavor of North and South dishes in China Han diet culture. In the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems. In the early Qing Dynasty, Shandong cuisine, Jiangsu cuisine, Guangdong cuisine and Sichuan cuisine became the most influential local cuisines at that time, and they were called "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed. Together, * * * constituted the "eight major cuisines" of China Han diet. Besides the "Eight Major Cuisine", there are some influential cuisines in China, such as Northeast Cuisine, Local Cuisine, Jiangxi Cuisine, hubei cuisine Cuisine, Beijing Cuisine, Hebei Cuisine, Henan Cuisine, Hakka Cuisine and Muslim Cuisine.

Chinese name: The forming factors of the eight major cuisines: customs, climate, etc. Composition: Shandong cuisine, Sichuan cuisine, Jiangsu cuisine, Cantonese cuisine, etc. Composition: Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Anhui, Hunan Production Technology: frying, frying, cooking and other cultures: China was formed in Ming and Qing Dynasties.

brief introduction

China has a long food culture, and there are many cuisines in cooking. The four major cuisines of Luchuan, Jiangsu and Guangdong were formed earlier. Later, Zhejiang, Fujian, Hunan, Anhui and other local cuisines gradually became famous, thus forming China's "eight major cuisines", namely, Jiangsu cuisine, Fujian cuisine, Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Hunan cuisine, Zhejiang cuisine and Anhui cuisine.

The Han nationality invented frying (frying, stir-frying), roasting (stewing, stewing, stewing and marinating), frying (roasting and pasting), frying (boiling), boiling (boiling, stewing and stewing), steaming, roasting (pickling, smoking and air drying) and cold salad. Handed down from generation to generation by famous chefs, it has formed its own distinctive cuisine: in addition to the eight influential cuisines of Shandong, Sichuan, Jiangsu, Guangdong, Zhejiang, Fujian, Hunan and Anhui, there is also the Northeast Cuisine (Northeast).

The following table mainly lists the tastes of the eight major cuisines.

View the complete form.

formative factor

Custom reason

Native products and customs, such as cattle and sheep in northern China, are often cooked with beef and mutton; South China is rich in aquatic products and poultry, and people like to eat fish and meat. There are many seafood along the coast of China, but they are good at cooking seafood.

Climatic reasons

Climate differences in different places form different tastes. Generally speaking, it is cold in the north of China, and the dishes are mainly rich and salty. East China has a mild climate, and the dishes are mainly sweet and salty, while southwest China is rainy and humid, and the dishes are mainly spicy.

Cooking method

Different cooking methods in different places have formed different characteristics of dishes. For example, Shandong cuisine and Beijing cuisine are good at frying, frying, roasting and frying. Stewing, steaming and burning in Anhui; Sichuan cuisine is good at roasting and frying. Cantonese food is good at roasting, baking, frying, stewing and steaming.

Cooking history

Song dynasty

Sweet in the north and salty in the south.

As early as the Song Dynasty, the diets in different areas of China were already different. Volume 24 of Meng Qian Bi Tan records: "Southerners in Dida are fond of salt, while northerners are fond of sweetness. Fish and crabs are coated with molasses, which is also very popular in the north. " At that time, there were two main flavors in China. Northerners like sweets, while southerners like salty food. At that time, China didn't eat "spicy" food, because, at that time, peppers had not been introduced to China. In the Southern Song Dynasty, a large number of northerners immigrated to the south, so the sweetness gradually spread to the south.

tomorrow

Su Jing guang Shi San

During the Southern Song Dynasty, a large number of northerners moved south. Gradually, the food culture in the north influenced the south. Formed its own faction in the southern region. By the end of the Ming Dynasty, China's diet was divided into Beijing flavor, Su flavor and Guangdong flavor. Beijing flavor is salty, Su flavor and Cantonese flavor are sweet.

Ching Dynasty

Four major cuisines

In the Qing Dynasty, according to the book Qing Cang Li Chao edited by Tsui Hark in Hangzhou, "Yao Zhuan has its own characteristics, such as Shi Jing, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou, Huai 'an and other places".

First, in the middle of Qing Dynasty, Sichuan cuisine had been formed, and by the end of Qing Dynasty, it had become one of the four major cuisines.

Second, Shandong cuisine also belongs to Beijing cuisine, because its influence is greater than Beijing cuisine, so it is often used to represent Beijing cuisine.

3. Most of the Su dishes are in Huaiyang area, so Su dishes are also called Huai-Wan dishes.

4. Most Cantonese dishes are in Guangdong.

As a result, Beijing (Shandong), Anhui (Huai-Wan), Guangdong (Guangdong) and Sichuan cuisines were formed.

Republic of China (19 12- 1949)

Eight Cuisines

Since the early years of the Republic of China, cultures in various parts of China have made great progress. Jiangsu cuisine is divided into Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine. Cantonese cuisine is divided into Cantonese cuisine and Fujian cuisine, and Sichuan cuisine is divided into Sichuan cuisine and Hunan cuisine. Because Sichuan cuisine, Shandong cuisine, Jiangsu cuisine and Guangdong cuisine were formed earlier, then local cuisines such as Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine gradually became famous, forming the "eight major cuisines" in China. Later, the most influential and representative community was formed.

The recognized cuisines are Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, anhui cuisine cuisine and Shandong cuisine, which are often called 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" as:

Jiangsu, Zhejiang, Shanghai and Anhui cuisine are like beautiful Jiangnan women.

Shandong cuisine is like a northern emperor who rules the world;

Cantonese cuisine and Fujian cuisine are like romantic and elegant sons;

Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents.

compose

Shandong cuisine

Shandong cuisine consists of three flavors: Qilu, Chili and Kung Fu. It is the largest cuisine in the court and the first of the four major cuisines in China, but its popularity in modern times is not as good as before. Dominated by the taste of Confucius. The formation and development of Shandong cuisine is closely related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River with mild climate, Jiaodong Peninsula stands out among the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are 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 all well-known at home and abroad.

(1) Qilu flavor

Qilu flavor, represented by jinan cuisine, prevails in northern Shandong, Tianjin, Hebei and other places.

Qilu cuisine is famous for its fragrance, tenderness and pure taste. In particular, there are strict regulations on the use and cooking of soup, clear soup and milk soup, and the dishes are famous for their freshness, crispness and tenderness. Making soup is a major feature of jinan cuisine. Sweet and sour carp and fish, kung pao chicken (Shandong), Jiuzhuan large intestine, crispy soup, Pu Cai in milk soup, Nanchang, Yuji braised chicken and Jinan roast duck are all famous jinan cuisine. The famous flavor snacks in Jinan are: pot stickers, soup packets, silk cakes, sugar cakes, arhat cakes, money cakes, steamed honey cakes, dumplings and so on. Dezhou cuisine is also an important branch of Qilu flavor.