What do you think of the eight traditional Chinese cuisines?

The eight major cuisines that are widely recognized at present are Cantonese, Sichuan, Lu, Huaiyang, Zhejiang, Fujian, Hunan and Hui. Today, we will introduce you to the eight major cuisines, the characteristics of each cuisine and the representative celebrity chef, please take a look.

Cantonese Cuisine

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Cantonese Cuisine, that is, the local flavors of Guangdong, Cantonese Cuisine in a narrow sense refers to the Canton House Cuisine, that is, the Guangzhou Cuisine, the Canton House here contains: Shun (De), Nan (Hai), Panyu (Panyu).

Broadly speaking, Cantonese cuisine is also known as "Chao-Yue Cuisine", which is developed from Guangzhou Cuisine (Shunde Cuisine), Hakka Cuisine, and Teochew Cuisine (Shanwei Cuisine). The three major cuisines are of different types, of which Guangzhou Cuisine and Dongjiang Cuisine (Hakka Cuisine) are close to each other. Cantonese cuisine is famous for its strict selection of ingredients, fine workmanship, the combination of Chinese and Western cuisine, and the freshness and flavor of the food.

The formation and development of Cantonese cuisine is closely related to Guangdong's geographical environment, economic conditions and customs. Guangdong is located in the subtropics, near the South China Sea, abundant rainfall, evergreen, rich in produce. Therefore, Guangdong's diet has always been blessed with natural resources. As early as in the Western Han Dynasty, "Huainanzi - spirit of the chapter" contains the fine and extensive selection of Cantonese cuisine, and it is conceivable that more than a thousand years ago, the Guangdong people have been cooking with different cooking methods to cook different flavors with ease.

Cantonese cuisine combines the local flavors of Nanhai, Panyu, Dongguan, Shunde and Zhongshan with the strengths of Beijing, Suzhou, Yangzhou and Hangzhou as well as Western cuisine to create a unique cuisine.

Take a hundred of the long, with a wide range of materials, selection of rare and exquisite ingredients, good at imitation in the innovation, according to the preferences of diners and cooking. Such as Kyoto bone, fried yellowtail, shrimp eel back, etc., is to absorb the taste of Beijing and innovation; iron plate beef, fish and chicken ball, Kung Pao chicken, etc., drawing on the taste of Sichuan cuisine; five willow fish, Dongpo meat, wine choking shrimp is the taste of Zhejiang cuisine; well-known Lingnan chicken is the taste of Huizhou cuisine; and the west juice pork chop, eggplant beef steak, etc., it is transplanted from the western dishes.

Cantonese Qing people bamboo lyrics said: ringing snail crispy less than consume fresh, the best Jia in February days, winter solstice fish to the dog in summer, a year of good taste a few feasts. The rich and varied culinary resources of Guangdong are depicted vividly. Cantonese cuisine is a wide variety of materials, all the dishes used in all parts of the domesticated livestock, water, fish and shrimp, Guangzhou are not used; and all parts of the snake, rats, cats, dogs, mountain game, Cantonese cuisine is considered to be the top dishes.

Cantonese cuisine draws on the strengths of various cuisines, forming a variety of culinary forms, and is a cuisine with its own unique flavor.

Guangzhou cuisine is clear but not bland, fresh but not vulgar, the selection of materials, a variety of varieties, but also compatible with many Western practices, pay attention to the momentum of the dish, class.

Chaosu is a part of Fujian, so the Chaozhou cuisine is a combination of Fujian and Guangdong flavors to cook seafood dishes and sweets, the taste of mellow, of which the soup dishes are the most distinctive.

Hakka cuisine, also known as Dongjiang cuisine, Hakka for the south of the migrating Han Chinese in the Central Plains, living in the mountains of Dongjiang, its dishes are rich in local flavor to stir-fry, deep-fried, baked, stewed. Cantonese cuisine in general is characterized by a wide range of materials, novelty and still fresh, the taste of the dishes is still light, rich in flavor, pay attention to the clear and not light, tender and not raw, oily and not greasy, there are "five nourishment" (fragrant, loose, soft, fat, thick), "six flavors" (sour, sweet, bitter, spicy, salty, fresh) of the difference. Fresh). Seasonal, summer and autumn, light, winter and spring, a lot of dishes with a unique flavor.

Cantonese cuisine has "three greats": braised dog, baked bird and braised snake soup.

Braised dog, choose the head of the anvil, Chenpi ear, chopstick feet, chili pepper tail-shaped robust dog, but also the "Guangdong three treasures" - Chenpi, ginger, straw grass accompanied by the production, coupled with cooking wine, dark soy sauce, Hou Hou sauce, slices of sugar, etc. braised, food is also accompanied by Lettuce, tarragon, raw garlic, accompanied by lemon leaves or perilla leaves and so on, so that the fragrance of the overflowing, so that diners smell to.

Baked Bird, refers to the baking of "Wo Hua Bird", the meat of this bird is tender, fine bones, delicious flavor. As the Cantonese have always believed that "it is better to eat four taels in the sky than half a catty on the ground", so the Wo Hwa Bird is quite popular, and all the major restaurants in Guangdong have dishes cooked with Wo Hwa Bird, such as "Original Burger Wo Hwa Bird", "Crispy Deep-fried Wo Hwa Bird

Braised snake soup, commonly known as "dragon and tiger", is a cobra, gold ringed snake or king cobra with an old cat and hen carefully braised, because the snake like a dragon, cats like tigers, chickens like phoenix, so it is called "dragon, tiger and phoenix braised", is a snake dishes in a Famous dish. It is characterized by fresh and tasty, expel wind and dampness, strong body. Eating with fresh chrysanthemum, lemon leaves, etc., is fresh, fragrant, crisp, sweet.

Compared with other cuisines, Cantonese cuisine has a late start, but its influence is so great that not only in Guangzhou, but also in Hong Kong, Macao and even in Chinese restaurants around the world, most of them are based on Cantonese cuisine. Representative classic dishes of Cantonese cuisine include: roast suckling pig, white cut chicken, crispy roast goose, braised pigeon, chicken, Dongjiang stuffed tofu, eight treasures of winter melon cup, salt-baked chicken, etc. These are all prestigious classic dishes of Cantonese cuisine.

Sichuan cuisine originated in the ancient state of Shu, and first appeared in the Qin and Han dynasties. During the Han and Jin dynasties, classical Sichuan cuisine took shape and was characterized by "good taste" and "good pungency".

The classical Sichuan cuisine in the Tang and Song dynasties further developed, Sichuan cuisine out of Sichuan, "Sichuan food store" throughout the capital city of Kaifeng and Lin'an, with its "no fixed taste, suitable for those who cherish the flavor characteristics and won the favor of many diners, Sichuan cuisine as an independent cuisine in the Sichuan cuisine as an independent cuisine was formed in the Song Dynasty and Song Dynasty. During the Ming and Qing Dynasties, Sichuan cuisine was further developed until the Republic of China period, and modern Sichuan cuisine eventually formed the characteristics of "one dish, one pattern, one hundred dishes, one hundred flavors", "fresh and mellow, spicy and pungent".

Modern Sichuan cuisine is basically composed of three schools, namely, the western region of Chengdu government food, Leshan Jiazhou dishes as the representative of the upper river gang of Sichuan cuisine; south of the ancient Lushui Basin area to Zigong salt gang of dishes, Neijiang sugar gang of dishes, Luzhou river dishes, Yibin three rivers dishes*** with the special characteristics of the small river gang of Sichuan cuisine, the east of the region to Chongqing river and lake dishes as a model for the lower river gang of Sichuan cuisine. The three *** with the composition of the three mainstream local flavors of Sichuan cuisine school branch cuisine, representing the development of the highest artistic level of Sichuan cuisine.

Small river gang Sichuan cuisine to Zigong salt gang dishes, southern Sichuan Luzhou river fresh dishes, Yibin Sanjiang dishes, Neijiang sugar gang dishes, Leshan Jiazhou dishes **** with the composition of the local salt merchants rich, in the eating above very elaborate, so small river gang Sichuan cuisine is more atmospheric, high-end.

Shanghe gang of Sichuan cuisine is characterized by fine and accurate ingredients, strictly based on the traditional classic recipes, the flavor is mild, long and fragrant, and at the same time concentrated in the Sichuan cuisine in the court dishes, public house dishes such as high-grade dishes, usually quite allusion. The Chinese cabbage, which is often used as a metaphor for the highest level of a chef's culinary skills, is the ultimate dish of Sichuan cuisine in the Shanghe Gang.

Zigong Salt Gang cuisine is divided into salt merchants, salt workers, the three major branches of food, in order to spicy flavor, spicy flavor, sweet and sour flavor for the three major categories.

Salt Gang cuisine to taste thick, heavy, rich flavor for its distinctive features. Salt Gang dishes make good use of pepper and ginger, material wide amount of heavy, selecting materials, frying, stir-frying, burning, stir-frying, self-contained; cooking, stewing, deep-frying, stir-frying, each with its own chapters and methods. Especially good at boiling and live ferry, formed a distinctive flavor and taste different from other cuisines. In the transmutation and evolution of salt dishes, the accumulation of a large number of well-known dishes, people love, some of these dishes are more popular, included in the Sichuan cuisine, such as nowadays quite popular in the Sichuan restaurant boiled beef, cold eating rabbit, jumping fish, etc. is a representative dish of the salt dishes.