What are the eight major cuisine jingles?

The eight major cuisine jingles are:

Xiangtan is spicy and sour, with Xichuan being the spiciest. Cantonese cuisine emphasizes health, while Jiangsu cuisine is sweet. Zhejiang has clams, shrimps and crabs, and Fujian soup is delicious. Anhui cuisine is popular, and Shandong cooking techniques are top-notch. Stir-fried, fried, simmered, sour, sweet, bitter, spicy and salty. There is a true meaning among the people, but they have forgotten to talk about it.

The origin of the eight major cuisine jingles:

The Chinese Han people invented stir-frying (stir-frying, stir-frying), roasting (stewing, simmering, braising, braising), frying (stewing, sticking), Cooking methods such as frying (cooking), boiling (stewing, stewing, and potting), steaming, roasting (pickling, smoking, air-drying), cold dressing, and drizzling. We also learned methods such as grilling and rinsing from other ethnic groups and used them to make various dishes. .

It has been passed down by famous chefs from generation to generation and has formed its own distinctive cuisines: in addition to the more influential Sichuan cuisine (Sichuan), Shandong cuisine (Shandong), Cantonese cuisine (representative of Guangdong Chaozhou cuisine), Jiangsu cuisine (Jiangsu) ), Fujian cuisine (Fujian).

In addition to the eight major cuisines of Zhejiang (Zhejiang), Hunan (Hunan), and Anhui (Huizhou), there are also Northeastern (Northeast), Gan (Jiangxi), Beijing (Beijing), and Tianjin (Tianjin) ), Henan cuisine (Henan), Hebei cuisine (Hebei), Hubei cuisine (Hubei), local cuisine (Shanghai), Hakka cuisine, Halal cuisine and other local specialties represent the traditional cuisines with excellent color, aroma, taste and shape. Special cooking techniques.

Related introduction:

1. Shandong cuisine

The taste is mainly salty and fresh. Pay attention to the quality of the raw materials, use salt to enhance the freshness, use the soup to enhance the freshness, and pay attention to the salty and pure seasoning to highlight the original taste. Mainly salty and fresh, the cooking is exquisite, good at making soup, and good at cooking seafood.

2. Sichuan cuisine

The taste is mainly spicy, with various dishes, fresh and mellow flavors, making good use of spicy seasonings (fish flavor, spicy, spicy, tangerine peel, peppercorns) , strange taste, hot and sour taste).

3. Cantonese cuisine

The taste is mainly fresh and fragrant. The ingredients are carefully selected, clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy. Specializing in stir-fry, it requires the right heat and oil temperature. It is also compatible with many Western cuisine recipes and pays attention to the momentum and grade of the dishes.

4. Jiangsu cuisine

The taste is mainly light. The materials used are rigorous, the color matching is emphasized, and the styling is particular about the four seasons. The cooking skills are famous for stewing, stewing and simmering; emphasis is placed on adjusting the soup to maintain the original juice and have a mild taste. Make good use of your vegetables. Among them, Huaiyang cuisine pays attention to the selection of ingredients and knife skills, and is good at making soups; Sunan cuisine has a sweet taste, focuses on making soy sauce, and makes good use of fragrant grains and rice wine for seasoning.

5. Fujian cuisine

The taste is mainly fresh and fragrant. It is especially famous for its "fragrance" and "taste", and its style is fresh, mellow, meaty and not greasy. The three major characteristics are: first, it is good at red lees seasoning, second, it is good at making soup, and third, it is good at using sweet and sour.