Chinese specialty recipes

Chinese food recipe book contains what dishes

1. Sichuan cuisine

Sichuan cuisine, Sichuan cuisine, is one of the four traditional Chinese specialties, one of the eight major Chinese cuisine. Fresh and mellow, spicy and pungent, one dish, one pattern, a hundred dishes, a hundred flavors.

Classic dishes: Szechuan hot pot, boiled fish, back to pot meat, Mapo tofu, shredded pork with fish flavor, boiled meat, spicy chicken, pickled fish, Kung Pao chicken, hairy blood Wanton.

2. Lu Cuisine

Lu Cuisine, a Qilu flavor originating in Shandong, is the only spontaneous cuisine among the four traditional Chinese cuisines (and also among the eight major cuisines) (relative to the influence of Huaiyang, Sichuan, Guangdong and other cuisines), and it is the cuisine with the longest history, the most varied techniques, and the highest degree of difficulty, which is the most visible. It emphasizes excellent raw materials, freshness with salt, freshness with soup, and pure saltiness and flavor, highlighting the original flavor.

Classic dishes: tofu, roasted sea cucumber with scallions, shark's fin with three threads, white steak and four treasures, sweet and sour Yellow River carp, nine-turned sausage, oil explosion of double-crisp, steak abalone in its original shell, stewed prawns and so on.

3. Cantonese cuisine

That is, Cantonese cuisine is one of the four traditional Chinese cuisines and one of the eight major cuisines, which is developed from Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, and the three major cuisines are of different types, and the Cantonese cuisine is famous all over the world because of its strict selection of materials, fine workmanship, combination of Chinese and Western cuisine, freshness and flavor, and health and health care features.

Classic dishes: Chen Village Vermicelli, Daliang Bunsha, White Cut Chicken, Sham Tseng Roasted Goose, Roasted Suckling Pig, Braised Pork with Preserved Vegetables, Barbecued Pork with Honey Sauce, Salt-Baked Chicken from Dongjiang, White Scalding Shrimp, Guangzhou Wenchang Chicken, Casserole Rice, Cantonese Style Roasted Duck, Longjiang Pork Feet with Rice, Steamed Spare Ribs with Black Bean Sauce, and so on.

4. Su Cuisine

One of the eight traditional Chinese cuisines, Su Cuisine for short. Due to the similarity of Su Cai and Zhejiang Cai, it is collectively known as Jiangsu and Zhejiang Cuisines with Zhejiang Cai. It is mainly composed of Jinling Cuisine, Huaiyang Cuisine, Su Xicai Cuisine, Xu Hai Cuisine and other local cuisines.

Su cuisine is good at stewing, simmering, steaming, stir-frying, and attaches great importance to the soup, keeping the original juice of the dish, the flavor is fresh, thick but not greasy, light but not thin, fluffy and off the bone without losing its shape, slippery and crispy without losing its taste. Nanjing cuisine taste and mellow, delicate; Yangzhou cuisine, light and palatable, fine knife work; Suzhou cuisine tends to sweet taste, elegant and colorful.

Classic dishes: phoenix-tailed shrimp, Lu draft recommended sauce pork, crystal hooves, stewed crabmeat lion's head, Jinling meatballs, yellow mud simmered chicken, stewed chicken Vu, .......... etc.

5. Zhejiang cuisine

Zhejiang cuisine for short, is one of the eight traditional Chinese cuisine, its mountains and beautiful water, rich in delicacies and beauty, so the proverb says: "on the paradise, under the Suzhou-Hangzhou". Zhejiang Province is located in China's East China Sea, the northern waterways into a network, known as the land of fish and rice. Southwest rolling hills, rich in mountain treasures and game. The eastern coast of the fishing grounds are densely covered, rich in aquatic resources, there are more than 500 kinds of economic fish and shellfish, the total output value of the country's first, rich in produce, delicacies from the United States, the characteristics of a unique, reputable. Zhejiang cuisine based on the above four genres, on the whole, there are more obvious characteristics of the style, and has **** the same four characteristics: selection of materials, cooking unique, pay attention to the flavor, the production of fine.

Classic dishes: "West Lake Vinegar Fish", "Dongpo Pork", "Sai 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 Pork", "Stewed Pork with Dried Vegetable", "Yellow Fish Soup with Clams ", "Called Child Chicken" "Crispy Stewed Pork.

6. Min Cuisine

One of the eight major Chinese cuisines, which has been formed through the mixing of Chinese culture and Min-Yue ethnic culture. Min cuisine originated in Fuzhou, Fuzhou cuisine as the basis, and then the fusion of Min Dong, Minnan, Minxi, Minbei, Putian five local flavors of the formation of the cuisine. Min cuisine in the narrow sense refers to Fuzhou cuisine, the earliest originated in Min County, Fuzhou, Fujian, and later developed into Fuzhou, Minnan, Minxi three schools, that is, the broad sense of Min cuisine. Soup is the essence of Min Cuisine, there is a soup of ten changes, Min Cuisine cooking is characterized by soup dishes to be clear, light flavor, fried food to be crispy good at cooking seafood dishes. Its cooking techniques are characterized by steaming and frying, stir-frying, stir-frying, stewing, deep-frying and braising.

Specialties: Buddha jumps over the wall, Fuzhou fishballs, Dingbian paste, Zhangzhou lo mein, Putian lo mein, oyster omelette, Shaxian noodles, flat food, Xiamen sand tea noodles, noodle paste, Minnan salty rice, Xinghua rice noodles, lychee meat.

7. Hunan cuisine

Also known as Hunan cuisine, is one of China's eight historic cuisines, as early as the Han Dynasty has formed the cuisine. It is mainly based on three local flavors of Xiangjiang River Basin, Dongting Lake area and western Hunan mountainous area.

Xiang cuisine is a delicate production, with a wide range of materials, flavors, varieties; color and lustre on the oil heavy color, affordable; taste focus on spicy, fresh, soft and tender; method of simmering, stewing, wax, steaming, stir-frying method is known. Hunan cuisine is the theme of rice, in fact, many Hunan people are also afraid of spicy, and to eat the kind of very spicy, by spicy and produce more rice as a result, so the main role of Hunan cuisine is the role of rice, like grandma dish is very rice dishes.

Classic dishes: group an tofu, group an shark's fin, jishou sour meat, beef noodle, chenzhou fish noodle, dongan chicken, goldfish play lotus, yongzhou blood duck, preserved meat co-steaming, sister dumplings, ningxiang taste snake, yueyang ginger spicy snake, etc..

8. Wei cuisine

One of the eight major Chinese cuisines. Hui Cuisine originated in the Southern Song Dynasty in Huizhou Province, Hui Cuisine is the local characteristics of the ancient Huizhou, its unique geographical and human environment gives Hui Cuisine unique flavor, due to the rise of the Hui merchants in the Ming and Qing Dynasties, this local flavor gradually into the marketplace, spread in the Soviet Union, Zheijiang, Gan, Fujian, Shanghai, Hubei, Hubei, Hubei, Hubei, Jiangsu, Jiangxi, and downstream areas of the Yangtze River with a wide range of influences, Hui Cuisine is good at burning, stewing, steaming, and popping, stir-frying dishes less, heavy oil, heavy color, heavy fire work. Huizhou cuisine inherited the motherland of the tradition of medical food, pay attention to dietary supplements, which is a major feature of Huizhou cuisine.

Classic dishes: ham stewed turtle "" braised civet "" pigeon stewed in the Huangshan "" steamed stone chicken "" "Marinated Fresh Mandarin Fish" "Mushroom Box" "Bamboo Shoots" "Double Boiled Skewer Fly" "Hair Tofu with Tiger Skin" "Chestnut with Mushroom" "Plum Balls" "Peony Stew with Phoenix" "Double Crispy Potpies" "Huizhou Round Rice Dumplings", "Dried Razor Clams with Roasted Pork", "Steamed Eagle Turtle", "Duck stewed with green snails", "square wax fish", "angelica roe deer meat.