What are the symbols of traditional food What are the symbols of traditional food?

From ancient times to modern times, China's culture has been developed for a total of **** close to tens of thousands of years. The Chinese food culture is also and other cultures in the same vein, the same is a long history, can be considered as China's traditional culture. The so-called "food for the people" food, is one of the most basic elements of our survival in this world, so what are the symbols of traditional food? What are the symbols of traditional food? Follow the editor to take a look at it!

Traditional food what symbolizes

1, dumplings

Sichuan region on the first day of the year to eat breakfast dumplings, the day of the dumplings is called "Yuanbao", eat dumplings called "get Yuanbao". "get Yuanbao", take its reunion, complete, sweet meaning. Yangzhou people on the first day of the New Year to eat four happy dumplings, meaning everything is as it should be, family reunion; Shanghai people on the first day of the year breakfast is also eaten dumplings, implying a full circle, wealth and power.

2, dumplings

Dumplings are essential food for the northern New Year's Eve dinner table, dumplings and cross the harmonics, take the "more years of cross the meaning of the child". In addition, the dumplings are shaped like Yuanbao, Chinese New Year eating dumplings meant to "attract wealth into the treasure", people will also be coins wrapped in dumplings, eat the dumplings in the new year will have a good fortune.

3, rice cake

Early Suzhou people to commemorate Wu Zixu, New Year's Eve to make rice cakes, and then gradually prevalent in all parts of the country, such as Shandong's red date rice cake, Beijing's fruit rice cake, Fujian taro rice cake and red and white sugar rice cake, Ningbo's water mill rice cake, Suzhou's cinnamon sugar rice cake, and so on. Rice cake, which means "yearly high", is a must-have food for Chinese New Year, and it is a symbol of people's expectation of "yearly high".

4, fish

Spring Festival diet pay attention to the good moral, of course, without fish, usually the last dish on the table, some places this dish basically left without eating, meaning that "year after year". And some places on the selection of the New Year's Eve dinner in the fish is also concerned, silver carp for the year, crucian carp and carp for good luck, salmon for the rich and valuable.

Chinese cuisine

1, Sichuan cuisine

Sichuan cuisine, or Sichuan cuisine. Sichuan cuisine flavor including Chengdu, Chongqing, Leshan, Neijiang, Zigong and other local cuisine characteristics, mainly characterized by a variety of flavors. It is mainly characterized by spicy, fish flavor, homemade, strange flavor, hot and sour, pepper, vinegar and pepper. Representative dishes: Liao spare ribs, Kan Zunzhai stick chicken, love grilled hand-roasted rabbit, cold pot skewers, red rabbit head, shredded pork with fish, Kung Pao chicken, back to the pot meat, salt fried meat.

2, Cantonese cuisine

Guangdong cuisine, referred to as Cantonese cuisine. It is one of the four traditional Chinese cuisines and one of the eight major cuisines, originating in Lingnan. Cantonese cuisine consists of Guangzhou cuisine (also known as Canton cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), Dongjiang cuisine (also known as Hakka cuisine) three local flavors, three flavors have their own characteristics. It is characterized by a wide range of ingredients, fine selection, freshness, tenderness, crispness, smoothness and richness. Representative dishes: roasted suckling pig, steamed star-spot, roast goose, white cut chicken, braised pigeon, honey barbecued pork, crispy barbecued pork.

3, Lu Cuisine

Shandong cuisine, referred to as Lu Cuisine. Selection of fine materials, delicate knife, focus on affordable, colorful, good use of green onions and ginger. Representative dishes: nine-turned large intestine, sweet and sour carp, stir-fried waist, stir-fried tenderloin, pot roasted elbow.

4, Su cuisine

Su cuisine Jiangsu cuisine, or Su cuisine. By the Huaiyang Cuisine, Suzhou Cuisine, Nanjing Cuisine and other components. The production of fine, according to the material, the four seasons are different, thick but not greasy, taste fresh, pay attention to modeling. Representative dishes: roasted square, Huaiyang lion's head, called chicken, roasted saddle bridge, squirrel guppy, salt water duck and so on.

5, Zhejiang

Zhejiang cuisine Zhejiang cuisine, Zhejiang cuisine for short. By Hangzhou, Ningbo, Shaoxing three local flavor development. Zhejiang cuisine of the four flavors have their own strengths, but also has *** with the same four characteristics: selection of materials, cooking unique, focusing on the flavor, the production of fine. Selection of materials, is to do "fine, special, fresh, tender" 4 principles. Representative dishes: West Lake vinegar fish, Dongpo elbow, Longjing shrimp, dry-fried bell, stewed spring bamboo shoots, West Lake Brunswick soup.

6, Yu Cuisine

Yu Cuisine is a branch of Chinese culinary culture, but also the culinary culture of the Central Plains since the Yangshao culture, the result of a historical process.

7, Fujian cuisine

Fujian cuisine, or Min cuisine. Eastern Fujian cuisine, southern Fujian cuisine as the main representative. The production of delicate, beautiful color, seasoning fresh. Representative dishes: Buddha jumped over the wall, Taiji Ming shrimp, Min Sheng fruit, roasted raw bad duck, Mei Kai Erdu.

8, Hui Cuisine

Huizhou cuisine, referred to as Hui Cuisine, is not equivalent to Anhui cuisine. Cooking method is good at burning, stewing, steaming, and popping, stir-fry dishes less, heavy oil, heavy color, heavy fire. Representative dishes: ham stewed turtle, braised civet, pickled fresh Mandarin fish, Huangshan pigeon stew, Huixiang source of roasted chicken.

9, Hunan cuisine

Hunan cuisine, Hunan cuisine for short. Smoking, steaming, dry frying is the main, the taste is heavy in sour, spicy, spicy dishes and smoked bacon is the unique flavor of Hunan cuisine. Representative dishes: Spicy Chicken, Spicy Steam, Dong'an Chicken, Dongting Duck, Farewell My Concubine.

10, Chu cuisine

Chu cuisine, Hubei flavor, to aquatic-based, fish-based, thick juice and gravy bright, fresh and spicy, focusing on the color, rich dishes, feasts, specializing in steaming, simmering, deep-frying, burning, stir-frying and other cooking methods, with a roll, rotten, fresh, mellow, fragrant, tender, foot seven beauty. Representative dishes: steamed Wuchang fish, Shin Yang three steamed, should be mountain slippery meat, braised wild duck, pork ribs and lotus root soup, sautéed preserved meat with red cabbage.

To see more festival customs,

please click

》》》》