The premise of exquisiteness is exquisiteness, exquisiteness, in order to pursue exquisiteness and be patient.
Who pays the most attention to nature is the literati? In the past, literati were usually born in wealthy official families. These people "have status, money, leisure, elegance and freedom". As the saying goes, three generations know how to eat and drink when they have money, and five generations know how to write when they have money. There are no five generations of businessmen who don't pay attention to officials, and there are no three generations of businessmen who don't pay attention to exaggeration, but the reason is clear. So you can see that private kitchens in the late Qing Dynasty and the early Republic of China, such as Anzu cuisine and Yang's Hunan cuisine, are the products of several generations, or Tong, Yuan Mei who lives in the garden and Li Yu who is occasionally idle, have many conditions in the royal family, but lack freedom and
What are the most exquisite people like? Literati is naturally one of them. If the region is exquisite, it is in the southeast of wuyue, which has long been the flattest and most developed area in China.
Huaiyang cuisine is such an area. This folk cuisine is the representative of literati cuisine, the second largest imperial cuisine, the earliest official cuisine in Ming and Qing Dynasties, the largest private kitchen, and the branch with the most flavor and the richest content among the four classic cuisines. Before Sui and Tang Dynasties, it was the direct cuisine of southern food in China, and it was also a typical representative of southern food in the Central Plains.
Often celebrities pay more attention to turning decay into magic and making amazing dishes with ordinary things. Most of them are sung by literati, because the special north-south hub and the Grand Canal communicate with each other, which is also the best food in Xian Yi. The word "light and peaceful" summarizes the philosophical thought of the golden mean, which seems simple, but in fact it needs the most effort. These are recorded in detail in various note novels.
What is "light and peaceful": based on common materials, exquisite and elegant, let nature take its course and advocate true beauty. Light seasoning, according to physical properties. The strength is right, look at the original flavor. If the theme is not concealed, alcohol is pure. Peace is when the stomach is not thick. Don't speak lightly, this is beauty. Fresh liquid, clear and high quality. Light but not thin, fat but not greasy. Rotten and boneless, but not deformed, smooth and crisp to the true taste.
Huaiyang cuisine is also the only one of the four classic cuisines with a mature and complete theory. It is a great achievement of ancient cooking theory, especially official dishes and private kitchens. For example, Tan Chu Anzu cuisine is the concept and technique of Huaiyang cuisine, which was developed by master Huaiyang, plus local crafts and special ingredients.
Huaiyang cuisine is also one of the four classic cuisines, and it is also the only one with the art of vegetable carving, which existed before the Song Dynasty. Modelling technique has directly influenced the beauty and appearance of other cuisines. The concept of food is generally only available in court food.
When Guan Yi crossed the Southern Dynasties, the development of the south of the Yangtze River brought the northern flavor into the local barbarians in Jianghuai, forming the bureaucratic flavor of the Han family, basically continuing the traditional style of the Northern Dynasties and developing into the first large-scale integration and transformation of the northern and southern flavors.
Yang Di's southern tour, the opening of the Grand Canal in Sui and Tang Dynasties, and the use of water transport have cast the food behavior and health awareness of the Northern Dynasties, which have been separated for hundreds of years, into a new style of food in the south of the Yangtze River, providing a geographical and cultural basis for its light and peaceful characteristics.
With the vigorous development of the market and the participation of literati in the Tang Dynasty, Huaiyang cuisine has been enriched, and its local characteristics are not much different from those in modern times, showing a trend of prosperity, and finally formed Huaiyang cuisine, and began to integrate cultural genes and exquisite nature.
The southern tour of Yuan and Ming emperors, the use of the Beijing-Hangzhou Grand Canal, the development of salt industry and the germination and development of local capitalist industry and commerce catalyzed the peak of Huaiyang cuisine. Scholars, in particular, are the catalyst for Huaiyang cuisine to reach its peak. The five banquets listed in the local flavor of Niuerqing Northern Tide are: barbecue banquet, also known as Manchu banquet, bird's nest banquet, Qingjiangpu whole sheep banquet, Huai 'an whole eel banquet and Jiading dolphin's hoof banquet. The first two originated from the fact that Xiao Huaiyang monopolized the second largest Huaiyang and monopolized the court of the third largest Huaiyang. There is also a whole fish mat in Huai 'an, which may have less influence than other unrecorded whole sheep. All sheep and eels are used as raw materials, indicating that Manchu 108 seats, 54 seats in North and South, 30 seats in Shandong, 30 seats in Jiangsu and Zhejiang, and 0/2 seats in Beijing, Manchuria, Guangdong and Fujian. This shows its influence. When Qianlong visited Yangzhou in the south, he first saw the local characteristics of the Manchu-Chinese banquet.
The banknotes of the Qing Dynasty also have "provincial specialties: the specialties are the capital, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou and Huai 'an. "Nine times out of ten in Huaiyang area, the capital and Fujian are also deeply influenced by Huaiyang, which can be divided into half. It can be seen that people with characteristics are influenced by it.
The combination of literati, gardens and restaurants has created the pinnacle of China's classical era in all aspects, as evidenced by the Dream of Red Mansions.
During the Ming and Qing Dynasties, salt merchants and riverway governments developed the richness and delicacy of dishes to an outrageous degree. Scholars with practical experience make it systematic and theoretical.
At the end of the Qing Dynasty and the beginning of the Republic of China, with the decline of canal salt industry and the rise of port economy, the center of Huaiyang cuisine gradually shifted to Shanghai, Nanjing and Hangzhou, and the first-line chefs also dispersed, and the audience changed from government literati to civilians.
Huaiyang cuisine in a broad sense is a large family with all-encompassing southeast flavor, mainly ancient. The jurisdiction of Yangzhou is consistent with the salt-producing areas of Huai salt and Zhejiang salt in Ming and Qing dynasties, and it has inherited its own flavor. The southeast of Huaiyang is a relatively independent natural ecological area, including the plain area of Huaihe River and Yangtze River basin, the southeast coastal area and the surrounding low mountains and hills.
Specifically, the scope is mainly from the middle and lower reaches of the Yangtze River and Huaihe River to the south of Fuzhou-Xiamen Line, to the north of Wuling, and to the junction of Guangdong and Weifang. Xiamen cuisine belongs to Lingnan and Cantonese cuisine in southwest China. Zhangzhou has a strong Central Plains color in the inheritance of Hakka cuisine, reaching the Huaibo River in Xuzhou in the north, Dabie Mountain in the north, Lu Yu flavor in the west, and Sichuan flavor in Wuhan, Tongbai Shan Zhinan and Yichun Ganzhou in the west. The core area is naturally along the river and canals, and the modern administrative areas include Jiangsu and Zhejiang. The Hubei, Fujian and Fuzhou gangs in the Anhui, Jiangxi and Han plains include four types: Jianghuai flavor branch, Jiangnan flavor branch, Southeast coastal flavor branch and Jiangnan hilly flavor branch.
The center of Huaiyang cuisine moved from Wu Chu before Qin and Han Dynasties to Jiankang in the Southern and Northern Dynasties, Jiangdu Hangzhou in Sui, Tang and Song Dynasties, Jiangdu in Yuan, Ming and Qing Dynasties, Shanghai-Nanjing-Hangzhou in the late Qing Dynasty and the early Republic of China, and modern Shanghai-Hangzhou.
It used to be a fresh and elegant palace dish, but now it is a state banquet dish.
Mistake 1: Write Huaiyang as Huaiyang or Weiyang. They didn't understand the meaning of "Huai" and "Yang" respectively, referring to food in a broad sense. As mentioned earlier, the absence of any one can not represent Huaiyang, a place in the southeast; In a narrow sense, when it comes to flavor, without Huai 'an and Yangzhou, Huaiyang lost its peak, and the integration of literati food garden and soul is the solid foundation for its formation, and we don't understand its origin.
There is no such name in Huaiyang, Huaiyang area. Usually refers to Zhoukou, the ancient capital of Tai Hao. Although it belongs to the Huaihe River basin, its flavor belongs to the coverage area of Lu Yu flavor, so Huaiyang is written as Huaiyang. In addition, there is a geographical term Huaiyang Mountain Mausoleum, which refers to hil.
Mistake 2: The relationship between Huaiyang cuisine and Suzhou cuisine. Scholars with a little common sense know that Suzhou cuisine has always been centered on Gusu. After the founding of the People's Republic of China, a group of ignorant people took administrative divisions as a matter of course to refer to cuisines, named Su cuisine in the four major cuisines instead of Huaiyang cuisine as Su cuisine, and said that Su cuisine is the four classic cuisines, but they didn't know that the formation of cuisines was the result of long-term physical geography and humanistic habits. Jiangsu has never been an independent geographical unit in other places, so it is impossible to name the cuisines of other provinces and regions after provinces. It reflects that we don't understand the origin of Jiangsu Su characters and the meaning of Su cuisine.
As mentioned above, Huaiyang cuisine in a broad sense includes Xu Haiwei, Xiao Huaiyang, Jinling and Su Xichang in Jiangsu, as well as Zhejiang, Anhui, Fuzhou, Jiangxi and Hubei. In particular, Hangzhou and Huizhou, one of the core groups, can not be ignored. These are the four classic cuisines, and it is not appropriate to use Jiangsu cuisine instead of Huaiyang cuisine. Huaiyang cuisine was formed much earlier than Jiangsu province.
As a chivalrous cuisine, Xiao Huaiyang cuisine is one of the four major flavors in Jiangsu, which is directly influenced by various families and is also one of its sources, which can cover the rest. Before the reform and opening up, Su cuisine was usually called Su cuisine. Although Su cuisine is good, it obviously cannot cover other regional flavors, so it is not appropriate to use Su cuisine as the abbreviation of Su cuisine. Because the word Su in Jiangsu can't come from Su in Suzhou, it can be said that Su summed up all the local flavors. Isn't this the concept of artificial manufacturing? Not in line with reality. Moreover, even if the concept of Jiangsu cuisine represents Jiangsu flavor, its history is too short, and it can't reflect the long history and rich cultural connotation in decades.
Therefore, whether it is the chivalrous Jiangsu cuisine or the generalized Jiangsu cuisine, it can be said that it is the general name of Jiangsu local flavor.
In a word, the concept of Jiangsu cuisine cannot represent the cuisine of Dahuiyang, nor can it summarize the taste of Jiangsu, let alone the taste of Yang Xiaohui. The concepts of Jiangsu cuisine and Huaiyang cuisine cannot be simply equated. The latter can represent and contain the former, but the former cannot contain the latter.
This is also the reason why the predecessors chose Huaiyang as the representative of the four classic cuisines, especially reflecting the profound geographical, historical and cultural connotations behind it.
Why do predecessors say that the legend of Luhuai reflects its origin, the historical process of the change of China's economic center, the continuous migration and development of the Han nationality, the four natural divisions of the Han nationality, the three major basins of the Yellow River, the Yangtze River and the Pearl River, the watershed of the Huaihe River in Qinling and the actual natural divisions of Lingnan?
China has seventeen local flavors, namely Qilu, Su Yang, Bashu, Lingnan, Huizhou, Xiaoxiang, Qiantang, Fujian and Taiwan, Yanjing, Songhu, Songliao, Sanjin, Zhongzhou, Jingchu, Ganjiang, Qin Long and Yunnan-Guizhou.
Add ethnic flavor, vegetarian flavor, medicated diet flavor, halal flavor, and a ***2 1 flavor.
China has eight traditional cuisines: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine.
Which of the eight cuisines is the most exquisite?
It's Su Cai!
Huaiyang cuisine is the best and most exquisite of Jiangsu cuisine!
Huaiyang cuisine attaches great importance to knife work, but all experienced chefs and knife workers in Huaiyang cuisine are very meticulous.
Huaiyang cuisine is exquisite in form and mellow in taste.
Huaiyang cuisine is good at cooking, pays attention to cooking skills, and is good at stewing, stewing, steaming, roasting and frying.
The raw materials of Huaiyang cuisine are mainly rivers, lakes and seafood. We pay great attention to the freshness of ingredients, and the dishes are fresh and slightly sweet.
China's food culture has a long history. As early as the Spring and Autumn Period, different dietary styles appeared in the north and south regions. Eight major cuisines and local specialties have been formed. Shen Kuo recorded in "Talking about Meng Xi": "Generally speaking, southerners are salty and northerners are sweet. Molasses crab, the cover is convenient for the North Pass. " It is now.
How to put this question? Every cuisine has exquisite dishes, even Zhejiang cuisine and Jiangsu cuisine, which are famous for their exquisiteness, some dishes have beautiful chins. Some similarities cannot be summarized or represented by individuals. Some people think that Sichuan food is only spicy, and Cantonese people eat everything the same. It is really based on subjective cognition, untrue and extremely irresponsible.
There is such a record in "Chu Ci Tian Tong": "What does Pengkeng irrigate pheasants?" At that time, there was a kind of chicken soup in Xuzhou, which was delicious and loved by Yaodi people. Paying attention to the mixing of soup ingredients is a major feature of Jiangsu cuisine. Sichuan cuisine is known as "one dish, one style, one hundred dishes and one hundred flavors". Twenty-four flavors have their own characteristics. Of course, when it comes to Sichuan cuisine, in addition to the well-known Chongqing hot pot, boiled cabbage that often appears at state banquets is also Sichuan cuisine. Can you say that Sichuan food is not exquisite? Shandong cuisine was once a court dish, and the dishes presented to the emperor were naturally exquisite and delicious. The clear soup of Shandong cuisine is delicious, with clear and tender color, which makes people want to stop. As we all know, Zhejiang cuisine pays attention to knife work, and its crisp taste is hard to dislike. Fujian cuisine is good at cooking colorful seafood. Hunan cuisine, like Sichuan cuisine, tastes spicy, salty and spicy. Huizhou cuisine originated in Huizhou area, with heavy oil, heavy color, heavy fire, rich materials and good seasoning. Cantonese cuisine originated in Guangdong, with rich aquatic products and exquisite techniques. Cantonese cuisine is widely used, almost all-encompassing, and it is really a foodie.
Each cuisine has its own subtleties, and it is difficult to compare who is good and who is bad, who is exquisite and who is not exquisite. Usually, there are thousands of cuisines in a cuisine, some of which look exquisite and some of which look not so good, but it seems unfair to judge them selectively. Every delicacy of the Chinese nation is a treasure of Chinese culture and a treasure chest of sparrows. The working people in our country are the crystallization of the long-term interaction of nature, and they all have their own unique regional characteristics. To tell the truth, comparison itself is an irresponsible behavior.