Introduction of Eight Special Cuisine in China

1, Sichuan cuisine: spicy, fishy, strange, sour and spicy;

Sichuan cuisine is one of the eight major cuisines in China, which originated in Sichuan and Chongqing and is characterized by hemp, spicy, fresh and fragrant. The emergence of Sichuan cuisine can be traced back to the Qin and Han Dynasties, and it has formed a genre in the Song Dynasty, and its influence has reached the Central Plains. Most of the raw materials are delicacies, fresh ginger, wild vegetables and livestock. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing. Known for its "taste", it has a wide variety of tastes, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with strong local flavor. Rong Pai Sichuan cuisine is exquisite and delicate, while Chongqing Sichuan cuisine is generous and rough. Famous dishes: boiled pork slices, tea duck, Sichuan-style pork, salt-fried pork, kung pao chicken, fried eel slices, diced Chili chicken, Chili fat sausage, Mapo tofu, boiled fish, shredded pork with pickled peppers, and shredded pork with green peppers? Snacks in Chengdu and Chongqing are also classified as Sichuan cuisine.

2, Shandong cuisine: fine selection of materials, delicate knife method, pay attention to efficiency.

Qilu flavor, represented by jinan cuisine, is popular in northern Shandong, Tianjin and Hebei. 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, 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 dishes in Jinan. 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, and the representative dish is Dezhou boneless braised chicken.

3. Cantonese cuisine: fresh, tender, refreshing, smooth and energetic;

Guangdong cuisine combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Xiangshan, Siyi, Baoan and other local flavors, and combines the advantages of Beijing, Jiangsu, Huai, Hangzhou and other provinces as well as western food, making it a family of its own. Cantonese cuisine is one in a hundred, with a wide range of materials, exotic materials and exquisite ingredients. Be good at innovation in imitation and cook according to diners' preferences. Cooking skills are varied and varied, and the materials are strange and extensive. Cooking is mainly based on frying and frying, as well as stewing, frying and baking. Pay attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy, with "five flavors" (fragrant, loose, soft, fat and strong) and "six flavors" (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, strong in winter and spring. The famous dishes in Cantonese cuisine are: stewed snake with chicken, Long Hudou, roast suckling pig, old man chicken, brine chicken, boiled shrimp, boiled chicken and roasted goose.

4, Su cuisine: fine production, different seasons, thick but not greasy:

Jiangsu cuisine began in the Southern and Northern Dynasties, and 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. Famous dishes include clear soup with fire, shark's fin duck, sweet and sour mandarin fish, watermelon chicken and salted duck.

5, Zhejiang cuisine: pay attention to knife work, fine production, and more changes.

Zhejiang cuisine is represented by dishes from Hangzhou, Ningbo, Shaoxing and Wenzhou. 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. Famous dishes include West Lake vinegar fish, fried fish fillets, Dongpo pork, Longjing shrimp, dry fried bell, copper chicken, clear soup fish balls, braised pork with dried vegetables, large soup yellow croaker, fried cuttlefish rolls and splendid fish fillets.

6. Fujian cuisine: beautifully made, bright in color and fresh in seasoning.

Fujian cuisine 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 "Buddha jumps over the wall", "drunken rotten chicken", "sour and hot rotten squid", "fried rotten chicken slices", "Tai Chi prawn", "steamed fish" and "litchi meat".

7. Hunan cuisine: mainly smoked, steamed and dry-fried, the taste is more important than sour and spicy.

Hunan cuisine is represented by 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, Dong 'anzi chicken, spicy chicken, braised shark's fin, stewed belly in soup pot, rock sugar Xiang Lian, money fish and so on.

8. Anhui cuisine: It is famous for cooking delicious food and is good at cooking, stewing and steaming.

Huizhou cuisine is represented by the local dishes along 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 Fu Liji roast chicken, soft-shelled turtle braised with ham, pickled fresh mandarin fish, braised whip bamboo shoots with ham, pheasant roasted in winter snow, masked civet in brown sauce, milk fat king fish, Maofeng smoked shad and so on.