Why can Sichuan cuisine rank first among the eight major cuisines?

First of all, Sichuan cuisine is not the first of the eight major Chinese cuisines. Among the eight major Chinese cuisines, Shandong cuisine originated from the Central Plains is the earliest, followed by Guangdong cuisine and Hunan cuisine. Now senior chef Shandong cuisine is a compulsory dish. Cantonese cuisine pays attention to the original flavor, keeps fresh and does not destroy its original nature. It should be in the forefront now. Hunan cuisine pays attention to spicy food. Now many spicy specialties come from Hunan cuisine, and Sichuan cuisine is the most popular snack, which can be eaten by the general public. Because Sichuan was filled with immigrants from all over the country in the late Ming and early Qing dynasties, local food was mixed here. Sichuan cuisine, formed in the middle of Qing Dynasty, does not need to earn the best. Everyone is his own brother and a descendant of the Chinese people. It is undeniable that for thousands of years, the food culture of our motherland has been dumped all over the world. The climate and environment in different places are different, and the food culture does not want to be the same. There is one place that is the same. For example, many apprentices in Hunan go to Guangdong to be Cantonese chefs, return to Hunan to study, and then improve and innovate. This situation is everywhere. Can you tell me what this dish is? Now the traffic is developed and the communication speed is fast, so many dishes are confused. You can't tell what kind of cuisine he belongs to. Some Shandong chefs have worked in the south for many years, and many dishes are improved, innovative and confused. What do you think he is? It's all Chinese food, so there's no need to compare. We have to compare it with the whole world. No other country can compare with us except the descendants of Japanese and Koreans. It used to be popular to say, marry a Russian daughter-in-law and hire a chef from China, hehe.

First of all, if you mean hot pot, I can't guarantee that Cantonese food comes first and Sichuan food comes second. I've heard of eating in Guangzhou, and Liuzhou died, but I've never heard of eating in Sichuan, so Cantonese food definitely ranks first.

Sichuan cuisine is nothing more than pepper and pepper. It will be delicious in any dish. When did it become the first of the eight major cuisines?

Shandong cuisine is the first of the eight major cuisines.

Shandong cuisine is the local flavor of Qilu, which originated in Shandong. It is one of the four major cuisines (and eight major cuisines) of Han nationality in China, with a long history and profound connotation. Shandong cuisine is exquisite in material selection, exquisite in knife work, comprehensive in technique, mild in seasoning, diverse in dishes, rigorous in cooking, and exquisite in freshness, fragrance, crispness and tenderness. It has a great influence on the development of cooking technology in Beijing, Tianjin, North China and Northeast China. Popular dishes often highlight the sauce flavor of onion, garlic and garlic, and their flavor is perfect with all-wool pasta, so they are popular in areas where the staple food is wool pasta in China. High-grade dishes are inseparable from milk soup, clear soup, high-quality ingredients and superb cooking skills. They are generous and simple, upright, delicious and beautiful, with Confucian drinking style; Grand banquet, pay attention to etiquette. Classic dishes include first-class tofu, sea cucumber with scallion, three-shredded shark's fin, braised Four Treasures of the Study, sweet and sour Yellow River carp, Jiuzhuan large intestine, fried double crisp, braised abalone in its original shell, white fungus in clear soup, braised prawns, pepper fish, braised fish slices, braised mandarin fish slices, fried squid rolls with sauce and dried seeds. Drawn yam, pear balls with honey juice, scattered pills in casserole, bagged chicken, hibiscus chicken slices, yellow tube hibiscus, oil bean paste, Yangguan three dishes, shrimp before rain, Shili ginkgo, Wuyun Pengyue, red-cooked chicken pieces, yellow croaker with pot collapse, crucian carp with milk soup, roasted Erdong, Taishan Sanmei soup, clear soup Xishi Tongue, and crab racing.

Hot dish technology

Fried (1) clear fried (2) dry fried (3) soft fried (4) crispy fried (5) crispy fried (6) wrapped fried (7) scattered fried (8) pan fried (9) splash fried (10) drenched fried (1/)

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Explosion (1) oil explosion (2) sauce explosion (3) onion explosion (4) coriander explosion (5) soup explosion (6) heat.

Stir-fry (1) raw stir-fry (2) cooked stir-fry (3) clear stir-fry (4) smooth stir-fry (5) soft stir-fry (6) dry stir-fry (7) stir-fry.

Cooking (1) frying (2) frying (3) cleaning (4) dry cooking (5) vinegar cooking.

Roast (1) braised (2) white roasted (3) scallion roasted (4) sauce roasted (5) fermented roasted (6) dry roasted.

Bake (1) red roast (2) white roast.

Stews (1) Natural stews (2) Milk soup stews (3) Braised stews.

Braised in brown sauce (1), braised in brown sauce (2), burnt in yellow (3) and roasted in oil.

Stew (1) clear stew (2) red stew (3) stew.

Depending on (1) frying and (2) frying.

Simmer (1) red and (2) white.

Fried (1) dry fried (2) fried (3) soft fried.

(1) clear; (2) mixed type.

Steam (1) steam (2) powder steam (3) buckle steam.

Baking (1) Open hearth baking (2) Dark hearth baking

Sugar sticky (1) honey juice (2) icing (3) glass (4) wire drawing

Other (1) pastes (2) collapse (3) boil (4) rinse (5) brew.

Note: The above are the main skills.

Cold plate technology

Mix (1) raw mix (2) cooked mix (3) warm mix (4) mixed mix.

Xuan (1) Xuan (2) Slip

Pickling (1) Salting (2) Pickling after drinking (3) Pickling is not good.

Note: The above are the main skills.

Hot and cold vegetables

Halogen (1) red halogen (2) white halogen

Other (1) crispy skin (2) frozen (3) rolled (4) smoked.

There are more than 60 kinds of techniques in Shandong cuisine (commonly used are more than 30 kinds listed in the above table), and their techniques and unique skills rank first among the major cuisines in China and even the world.

Five characteristics

Mainly salty and fresh.

The raw materials are excellent in texture, fresh in salt, fresh in soup and pure in seasoning. Onion is a specialty of Shandong province. Most dishes should be seasoned with onion, ginger and garlic, and the method of frying, frying, roasting and roasting should be onion, especially the dishes with strong onion flavor, such as onion sea cucumber and onion tendon. Onion, ginger and garlic are indispensable for stuffing, wok and cold salad. Seafood is of high quality and light fishy smell. Fresh people pay attention to the original flavor. Shrimp, crab, shellfish and clams are often eaten with ginger vinegar. Bird's nest, shark's fin, sea cucumber, dried abalone, fish skin, fish bones and other high-grade raw materials. The quality is very high and the taste is very small, so you must use broth to refresh yourself.

Delicate temperature

The outstanding cooking methods of Shandong cuisine are explosion, roasting and drawing, especially explosion and roasting, which are praised by the world. Explosion is divided into oil explosion, salt explosion, sauce explosion, coriander explosion, onion explosion, soup explosion, water explosion, Kung Pao explosion, stir-fry and so on, which fully embodies the efforts of Shandong cuisine in using fire. So the world calls it "food in China, fire in Shandong".

Be good at making soup

Shandong cuisine takes soup as the source of various umami flavors, and pays attention to the preparation of "clear soup" and "milk soup", which is clear and clear, and takes its freshness. The method of making clear soup was recorded as early as the book Yao Min. There are many dishes made from clear soup and milk soup, such as willow bird's nest clear soup, family portrait clear soup, lotus yellow tube, Pu Cai milk soup, eight-treasure milk soup, double crisp soup and so on, many of which are listed as high-end banquet dishes.

Shanpeng seafood

Shandong seafood, whether it is ginseng, wings, swallow, shellfish, or scales, scales, shrimps and crabs, can become delicious food after being cooked by local chefs.

Pay attention to etiquette

Shandong is simple in folk customs and hospitable. It is rich and affordable in diet, pays attention to quality, is influenced by Confucius' thought of etiquette and food, and pays attention to ostentation and extravagance and food etiquette. Formal banquets include so-called "perfect banquet", "big banquet", "shark fin banquet", "abalone wing banquet", "sea cucumber banquet" and "swallow wing banquet", all of which can reflect the elegance and atmosphere of Shandong cuisine.

Cui Yiqing

1922 was born in Jinan, a national senior culinary technician and a China Shandong cuisine grandmaster. 20 12 was selected as the "National Famous Chef" Festival in April.

Wang Yijun

Born in April, 1933, a native of Fushan, Shandong Province, now living in Beijing, a national treasure chef, a master of Shandong cuisine, awarded the title of China's famous chef (honorary award) by the Ministry of Commerce, a famous chef in Fengzeyuan, Beijing, and a famous chef in China, with the reputation of "king of sea cucumbers", a national senior culinary technician, a senior judge in the national catering industry, a national expert in the skill appraisal of China culinary workers, and a member of the China Famous Chef Professional Committee.

Zhang wenhai

Han nationality, born in 1930, Beijinger, national treasure chef, Shandong cuisine master, national senior culinary technician, China culinary master, member of Jinghua Famous Chefs Association, director of the first China Cuisine Association, excellent coach of Beijing Nine-post Technical Competition for Young Workers and National Youth Technical Competition.

Yan jingxiang

/kloc-0 was born in Jinan, Shandong province in February, 1939. He is a leading figure in Shandong cuisine and the winner of the title of "China Famous Chef".

Cui Changqing

1926 was born in Dezhou, the ninth generation descendant of Dezhou braised chicken, and the leader in the production technology of Dezhou braised chicken. Cui Changqing's braised chicken making skills are superb, and he is proficient in the whole process of traditional 1 1 from slaughtering to cooling chicken, especially the seven unique skills of braised chicken making.

Wang xinglan

Female, Han nationality, born in Jinan, Shandong Province, 1947, national senior culinary technician, China Confucian culinary master, China culinary master, China Shandong cuisine master, international Chinese food judge of the World Cuisine Federation, international Chinese food master, China culinary culture master, China culinary artist, president of Shandong Cuisine Research Association, vice president of Shandong Cuisine Association, senior member of the professional committee of famous chefs of China Cuisine Association, enjoying special allowance from the State Council. 198 1 Participate in the leading group of Confucius Cuisine Research organized by the Ministry of Commerce and the Provincial Department of Commerce, and be responsible for the production, experiment and arrangement of Confucius Cuisine. From 65438 to 0984, he served as the chef and manager of the first Kongshantang Hotel in China, and later served as the technical director and general consultant of the first Kongshantang Hotel in Beijing. 1984 Confucius Cuisine officially passed the scientific and technological appraisal, was recognized as a national scientific and technological achievement by the State Science and Technology Commission, and won the scientific and technological innovation award. In 2002, Wang Xinglan began to organize a Shandong delegation to participate in the World Cuisine Competition organized by the World Cuisine Federation. In the 4th World Cooking Competition, the team of Shandong Shandong Shandong Cuisine Research Association made great achievements, winning 7 gold medals, 1 1 silver medals and 8 bronze medals in one fell swoop, becoming a team with numerous awards. In 2005, he led his team to participate in the World Golden Chef Competition, and won 2 gold medals, 8 gold medals and 6 silver medals/kloc-0, ranking first among all participating teams. On March 20 10, at the invitation of china confucius foundation, he went to California, USA to participate in the Confucius Cultural World Tour, a feast of cultural exchange between China and the United States, and performed China Confucian cuisine. 20 12 was selected as the book "National Famous Chefs" in April, which is the representative work of national authoritative famous chefs.

Sato Jiang Meng

Female, Japanese, 1925 was born in Jinan, Shandong Province, and studied cooking in the famous hotel "Taifeng Building" at that time. After returning to Japan, she and her husband opened a restaurant in Tokyo, "Jinan Hotel", which focuses on Shandong cuisine. For more than 40 years, Mr. and Mrs. Sato have been making and teaching traditional Shandong cuisine in Japan. At the same time, they have been holding Shandong cuisine training courses and trained a large number of Shandong cuisine chefs. In 2004, 79-year-old Ms. Sato Mengjiang won the title of "China Shandong Cuisine Grandmaster" in Jinan, Shandong Province. Her story of learning and popularizing Shandong cuisine skills was filmed by NHK as a documentary "Taste" and published her memoir "The Story of Jinan Hotel" (translated in Chinese as "Love in Shandong Cuisine").

Chu, Guo, Cui Bocheng, Su, Zhang Maoli, Zhai Zhenguang, Wang Deli, Li Jianguo, Wang Xiuting, Jia Fuyuan, Zhang Xianke, Yin Shunzhang, Song Qiyuan, Yan Weiguo, Gao Expressway Jian, Zhang Yuhe, Wang Shanshui, Sun Hanwen, Liu Quan, Liu Feng and Sun Hanwen.

Our Shandong cuisine is the first of the eight major cuisines. Sichuan cuisine can only be regarded as a grandson in front of Shandong cuisine. Our Shandong cuisine has a long history of more than 2000 years. At that time, Confucius and his more than 3,000 students studied Shandong cuisine while learning knowledge. They traveled around and brought Shandong cuisine to all directions. If it hadn't been introduced to China, you might still be eating salt and rice. The biggest feature of Shandong cuisine is to make good use of onions, ginger and garlic. All over the country and even the world.

Sichuan cuisine is really not the first of the eight major cuisines.

Shandong cuisine is the first of the eight major cuisines, and other cuisines are innovative in the cooking techniques of Shandong cuisine combined with local characteristics. Only Shandong cuisine is spontaneous and original, and other cuisines have the shadow of Shandong cuisine.

After all, as early as the Spring and Autumn Period, Confucius put forward the theory that food is never tired of essence. Confucian cuisine has always been the representative of court cuisine.

In fact, only the four major cuisines of Shandong, Jiangsu, Sichuan and Guangdong were mentioned at first, and then there were eight major cuisines of Shandong, Sichuan, Guangdong, Jiangsu, Zhejiang, Fujian and Hunan.

Either way, Sichuan food is not the first.

Maybe it's because there are jingles that give people the illusion.

Sichuan, Shandong, Guangdong, Huaiyang, Fujian, Zhejiang and Hunan all belong to this gang. This jingle only puts Sichuan food in front for fluency. Moreover, the local cuisine is not among the eight major cuisines.

Four or eight cuisines, even if there are twelve and twenty cuisines in the future, there is no need to arrange them in order. Chefs should not be different from other cuisines. But all cuisines should learn to dabble in it, take its essence and discard its dross, and carry it forward more scientifically and nutritionally.

The first of the eight cuisines is not Sichuan cuisine but Shandong cuisine.

The saying of the eight major cuisines comes from the Qing Dynasty. At first, there were only four major cuisines, namely Shandong cuisine, Jiangsu cuisine, Sichuan cuisine and Guangdong cuisine. At that time, the official banquet dishes were all Shandong dishes, mainly because of the high cost of ingredients, complicated production and long time, which most people could not afford or did not eat often. So it's not as popular as Sichuan cuisine.

In the late Qing Dynasty, the southern cuisines gradually gained influence, so with the addition of Zhejiang cuisine, Fujian cuisine and other cuisines, eight major cuisines were formed. But at that time, Shandong cuisine was still the first of the eight major cuisines evaluated by the official banquet.

In recent years, because of university canteens and hot pot restaurants, Sichuan cuisine has become popular rapidly ... Because of the popularity of mixed rice in university canteens, cheap mixed rice of Sichuan cuisine has spread all over the country, and dishes such as fish-flavored shredded pork, kung pao chicken and Mapo tofu are all ordered very much. The popularity of hot pot restaurants has made kebabs and pickled fish derived from them more and more popular. Therefore, Sichuan cuisine can be used not only as a light meal, but also as a banquet and roadside stall, with a very wide audience.

Shandong cuisine is different, such as sweet and sour carp, sea cucumber elbow, three-silk shark fin, nine-turn large intestine and so on. Not only the process is complicated, the material cost is high, but also "proofing" takes a lot of time. Some simple dishes in Shandong cuisine are mainly Jiaodong cuisine, such as fried scallops, braised prawns, Spanish mackerel and jiaozi. But all of them are mainly seafood, so they can't be used as home cooking in the inland, nor are they suitable for roadside stalls. Of course, the scope of influence is much smaller than that of Sichuan cuisine.

However, compared with the popularity of Sichuan cuisine, Shandong cuisine is not without bright spots. Sweet and sour tenderloin, stir-fried kidney flower and braised chicken are also common dishes in various places. It's just that the audience is not that big.

But when it comes to banquet dishes, Shandong cuisine, Guangdong cuisine and Jiangsu cuisine are still the strongest, and Sichuan cuisine is only the top of home cooking, not the top of the eight major cuisines.

1. Cantonese food and Huaiyang food are not so crazy. Did Sichuan cuisine put you first?

What you know about Sichuan cuisine is not a classic Sichuan cuisine.

3. Authentic Shandong cuisine in a narrow sense has never been eaten by many Shandong people. Broadly speaking, onions, ginger and garlic are all Shandong dishes. Do you know how much Shandong cuisine other universities have learned?

Shandong cuisine is a traditional palace cuisine, which is exquisite and troublesome. But it can't be said to be the best. After all, each cuisine has its own characteristics and unique skills. However, the status of Shandong cuisine as a court food made him well deserved. After all, the status of royalty and national interests was gone. For example, Zhang never said it was free.

Personally, I prefer Cantonese food, because I live in this place. If Sichuan food is called the first course, it may be that I don't live there.

Chinese food is said to have four major cuisines and eight major cuisines. No matter what big cuisine it is, Sichuan cuisine is always in it, which proves that Sichuan cuisine is recognized as a famous dish. As for whether Sichuan cuisine can be called the first of the eight major cuisines, there is no authoritative evaluation, at least the food can only be tasted and evaluated. There is no specific evaluation standard like tobacco and alcohol, but it is certain that Sichuan cuisine ranks among the eight major cuisines.

There was a dispute between netizens (or consumers) about the first course of Sichuan cuisine and Lulai cuisine. Shandong cuisine was the main banquet in Qing dynasty, so it was recognized as the first of the eight major cuisines in Qing dynasty at that time. However, Shandong cuisine requires high cooking technology, high cost and difficult popularization. For the so-called ten-year Shandong cuisine and three-year Sichuan cuisine, it is really not easy to make Shandong cuisine well. Compared with Shandong cuisine, Sichuan cuisine is easy to learn, low in cost and popular among the public.

If Sichuan cuisine is a civilian dish, then Shandong cuisine is an official dish, Guangdong cuisine is a commercial dish, and Huaiyang cuisine is a literati dish. Sichuan cuisine is well known and loved by the whole people because it is a home-cooked dish, delicious but not expensive. Its spicy aroma can especially improve the taste, and it is suitable for people from the southwest and the north of China and all consumers who eat Chili peppers. Sichuan cuisine is spicy and appetizing, which is deeply loved by consumers. Because people in Sichuan (Chongqing) are all over the country, Sichuan cuisine has also spread all over the country.

Chinese food has strong regional characteristics. No matter who comes first, a large number of people will be dissatisfied.

My personal opinion is that Sichuan cuisine is the first and Hunan cuisine is slightly better.

Cantonese cuisine pays attention to the original flavor, excluding the first one. A cuisine, no matter from the modeling color matching, seasoning, processing skills, rich categories, has condensed the efforts of countless masters. You pay attention to originality, so what do you need a chef for? Just take the first place at home. Or you can come up with the best materials. Are your beef, chicken and seafood better than others?

A good cuisine should be a large-scale three-dimensional system with all colors, smells, tastes and shapes. Every chef has a broad display space and tries his best to roam freely in the gourmet space! Food has no boundaries, not only geographical boundaries, but also morphological boundaries.

Sichuan cuisine is the embodiment of this concept. Color mixing, fragrance mixing, seasoning and modeling are all its efforts, and it is constantly innovating, constantly advancing and close to life.

Although Hunan cuisine also has good strength, it is not specialized in color matching and fragrance blending. It pays more attention to seasoning and concentrates on cooking an edible dish. It is precisely because the main orientation is to prepare meals for family members that I finally missed the Sichuan cuisine competition, because Sichuan cuisine pays attention to my sister and rice. With our Sichuan food, we don't need rice, haha.

In addition, there are really many kinds of Sichuan cuisine, such as hot pot, snacks, mala Tang, small noodles and cold-cut vegetables, until they are stir-fried and scalded, just like hot pot, which is enough to make it dominate the first place. Eating snacks while walking is enough to win the first place in being close to the people.

To say that Sichuan cuisine has shortcomings, the main reason is that it is not domineering enough. Without the bold and atmospheric style of Northeast cuisine and Shandong cuisine, a dinner party or a state banquet will not be successful. This is the short board of Sichuan cuisine.