What cuisine is ranked first

The four major Chinese cuisines are Lu cuisine, Huaiyang cuisine, Cantonese cuisine and Sichuan cuisine. Past is Lu Cuisine ranked first, Lu land is already very rich, Lu Cuisine, whether Jiaodong school of fresh sea flavor, or Jinan school of the land thick flavor are quite popular in the northern region of the people's favor. So Lu, Beijing, Tianjin, and even the Northeast dishes are more influenced by the Lu cuisine. Especially in Beijing and Tianjin people, even at home on the table of the burnt cabbage, simmered liver tip, popping three kinds of meat, wooden beard meat, roast duck and so on are extremely common. Because of the flavor problem is limited is normal, but the fine Lu cuisine due to inheritance problems, and some complex techniques lost a lot of dishes have slowly disappeared.

Now the most popular Lu cuisine? Linyi small fried chicken

Nowadays, such as green onion roasted sea cucumber, nine turns of large intestine, Shandong crispy meat, bad slice of fish, fish and egg soup, dry fried meatballs, race crab, three do not dip the kung fu dishes are still retained, but Beijing, Tianjin and the Lu region, a lot of the restaurant is only a few kinds of high-quality dishes. And more such as: white steak four treasures, cloth bag chicken, pot collapsed yellow fish, braised two shredded chicken, Zhaoyuan steamed pills, deep-fried eight pieces, milk soup Pu Cai, Yang Guan three stacks, Wuyun Tuo Yue, clear soup Xishi tongue, cabbage, purple abalone, Heping crab and so on dishes in the profiteering, fast food and foreign food under the Raiders, along with the old craftsmen's death, the old (the capital of the eight buildings, the Eight House, such as the old restaurant) disappeared and gradually left our table.

Classic Lu cuisine? Jiu-turn large intestine

Why did Lu Cuisine begin to fade away? Nowadays, Lu Cuisine basically only appears in large banquets, ordinary small restaurants and family tables rarely do Lu Cuisine. It's because of the popularity of condiments. No kidding, before the invention of MSG for a long time, seasonings, including spices and even salt are very expensive, and fresh flavor at that time is even more unattainable, one of the representatives of the Lu Cuisine Jiaodong Cuisine, Fushan Cuisine, the secret ingredient of the sea intestines dried and ground powder to make the freshness of the seasonings, the secret skills of the world now in the impact of the impact of the MSG is not worth mentioning. Of course, this also shows that the freshness of the flavor of the time is hard to come by.

Classic Lu cuisine?

Lu cuisine is a savory and fresh cuisine, and they are proud of their ability to bring out the freshness of a cabbage dish. It's embarrassing when you're at a time when everyone at the school stalls is sprinkling MSG in large quantities. Just like when everyone used abacus, you practiced your skills to the extreme and was called the God of Calculation, and then people are using computers, out of a question you are not as fast as the doorway kiosk aunty, people will not care how you calculate, they will only suspect that this is the God of Calculation? Including you go to other places to travel, the locals will tell you not to go to the big hotels, the streets and alleys of the fly restaurant is the most delicious and most representative of the local cuisine, the street halfway out of the small fly restaurant chef technology is really better than the hotel chef? The first thing you need to do is to put MSG on it.

Sichuan hot pot

When our taste buds have been accustomed to the taste of fresh, and then more fresh flavor, but also let us feel "okay", then we need to be more stimulating seasonings, so the pepper pepper as the representative of the Sichuan-style seasonings prevail, so which cuisine row now? The first? Obviously, it's Szechuan.