Each has its own advantages, Guangdong cuisine is light and famous, Sichuan cuisine is spicy and fragrant, Shandong cuisine is a hodgepodge, Hunan cuisine is less spicy, and Sichuan cuisine is the best of the four dishes!
Now Cantonese cuisine has become the top dish in China. Sichuan cuisine and Hunan cuisine are very successful in the whole country, and they are also models of popular cuisines. Shandong cuisine has become a minority dish. The original palace cuisine, based on Shandong cuisine, has always been brilliant. Now it can be said to be the most humiliating cooking. Although I am from Shandong, I have never understood this.
China has a long history and culture, a vast territory and rich resources. Influenced by geographical environment, climatic conditions and customs, Sichuan cuisine, Guangdong cuisine, Shandong cuisine, Hunan cuisine, Anhui cuisine, Jiangsu cuisine, Zhejiang cuisine and Fujian cuisine have been formed. It has a distinctive local flavor in material selection and cooking technology, and is recognized by the society as a genre of China cooking.
1, Shandong cuisine
Shandong cuisine originated from Qilu flavor in Shandong, and it is the only self-styled cuisine in China traditional cuisine. It has the longest history, the richest techniques, the highest difficulty and the most skillful cuisine. It consists of Qilu flavor, Jiaodong flavor, Confucius flavor and medicated diet flavor. It is the most influential court food in China, and Shandong cuisine is the first of the eight Chinese cuisines!
Taste: fragrant, tender and mellow, with emphasis on the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow.
Representative dishes:
(1) Qilu flavor: sweet and sour carp, kung pao chicken, Jiuzhuan large intestine, crispy soup, milk soup, Pu Cai and Dezhou boneless braised chicken.
(2) Jiaodong flavor: minced sea cucumber, stewed chicken with Laoshan mushroom, abalone with original shell, fried oyster sauce, fried conch, etc.
(3) Confucianism: a peach, an emerald shrimp ring, a bean curd, a duck soup and shredded dates.
(4) Medicinal diet flavor: Taigongwang braised chicken, stewed chicken offal, shredded chicken soup.
2. Sichuan cuisine
Sichuan cuisine originated in Qin and Han Dynasties, developed in Tang and Song Dynasties, and spread widely in Ming and Qing Dynasties. It has always enjoyed the reputation of "one dish, one grid, one hundred dishes and one hundred flavors".
Taste: spicy, sour, sweet, hemp, spicy and fragrant, with diverse dishes, fresh and mellow taste and more emphasis on material selection.
Sichuan-style pork, couple's lung slices, Mapo tofu, kung pao chicken, fish-flavored shredded pork, dry-roasted mandarin fish, liao ribs, beef omasum rinse, etc.
3. Cantonese cuisine
Cantonese cuisine, that is, Cantonese cuisine, originated in Lingnan and started late, but it has far-reaching influence. Most Chinese restaurants in the world are mainly based on Cantonese cuisine, which is as famous as French cuisine.
Taste: it is divided into Chaoshan flavor, Guangfu flavor and Hakka flavor, with fine materials and light taste. Cantonese cuisine pays attention to the seasonality of raw materials and "eats from time to time". Taste sour, sweet, bitter, spicy, salty, fresh, clear, fresh, tender, smooth, cool and fragrant.
Representative cuisines: white-cut chicken, roasted goose, barbecued pork with honey sauce, steamed East Star Point, braised Liaoshen in abalone sauce, boiled mussel, salted shrimp,
Chaoshan Fish Ball, Puning Sauced Chicken, Braised Pork with Plum Vegetables, Baked Chicken with Salt, Chicken with Five Flowers, Duck in Yannanfei Tea Farm, etc.
4. Hunan cuisine
Hunan cuisine is a local flavor dish with a long history in China. Because of its low terrain and warm and humid climate, it was called "the land of humble humidity" in ancient times.
Its famous Changsha snack is one of the four largest snacks in China.
Taste: Hunan cuisine pays special attention to seasoning, especially hot and sour, salty, fragrant and fresh. It's hot in summer and tastes light. Winter is wet and cold, with heavy, hot and fresh taste.
Representative cuisines: fish head with chopped pepper, shark's fin in temple fair, fragrant rock sugar, bacon, stinky tofu in Changsha, spring rolls, etc.
Among the eight major Chinese cuisines, Sichuan cuisine, Guangdong cuisine, Shandong cuisine and Hunan cuisine have their own characteristics, and each has its own cuisine.
Not the best, long-term business trip across the country, these four cuisines are delicious, and may be slightly biased towards Sichuan, Guangdong and Hunan.
Sichuan cuisine.
The eight Chinese cuisines have their own characteristics. Which is the best? It is difficult to tell the difference between high and low, which depends on local eating habits and personal tastes.
Sichuan cuisine: The first thing people think of must be hot pot, boiled fish and boiled meat slices. Sichuan cuisine is good at hemp, spicy, fresh and fragrant, and it is good at the collocation of pepper, pepper and pepper.
Hunan cuisine: You must order fish head with chopped pepper, and bacon and braised pork are also essential. Hunan cuisine is mainly hot and sour, supplemented by hot and sour, and the dishes are heavy in oil.
Shandong cuisine: It must be grilled sea cucumber with onion, braised prawns and sweet and sour carp. Shandong cuisine is characterized by freshness, crispness, outstanding original flavor and salty taste.
Cantonese cuisine: boiled chicken, roasted goose and various soups. Cantonese cuisine is good at being clear, light, fresh, cool and smooth, and pays attention to the freshness, originality and lightness of ingredients.
Personally, I prefer Cantonese food and Sichuan food. I'm sweating like a pig, eating hot pot and drinking a bowl of cooked soup, and I feel like a word "really cool".
Because I am from Hunan, I like to eat hometown food best, and I think Hunan food is the best.
This can't be generalized! Sichuan cuisine is mainly spicy and varied, while Guangdong cuisine pays attention to the selection of precious materials, mainly cooking seafood, with high nutritional value. Shandong cuisine is mainly salty and fresh, paying more attention to simmering soup! It would be better to cook seafood and fire! Hunan cuisine is mainly spicy and heavy, and the reasonable collocation of raw materials is more prominent!
Hello, I'm glad to answer your question! Personally, I prefer Cantonese food, although I am from Chongqing!
The cuisines you asked are all popular cuisines in China at present and are widely accepted by the public!
1. The history and culture of Shandong cuisine can be said to be the greatest representative of farming civilization; There is a saying in the chef circle that it is not possible to master the essence of Shandong cuisine in three years of Sichuan cuisine and ten years of Shandong cuisine overnight. It is the cuisine with the longest history, the richest techniques, the highest difficulty and the most skillful skills. It is no exaggeration to say that it is called the first of the eight major cuisines and can be used as a choice of court cuisine! Why do you often hear people say on the Internet? Shandong cuisine is not lonely, I can only say that he has not yet entered the business!
In the eyes of the public, Sichuan cuisine is also the most accepted cuisine. In the eyes of modern people, Sichuan cuisine is mainly spicy. In fact, this concept is wrong. Sichuan cuisine is only 25% spicy, and the rest is mainly light and salty, among which the most famous dish (Shangtang Baby Cuisine) is a typical representative. Pepper was only used in Sichuan cuisine about 200 years ago. Influenced by Huguang's filling in Sichuan, Sichuan cuisine has gathered tastes from all over the country. Therefore, Sichuan cuisine is rich in taste and is known as a dish with a variety of flavors. If you really want to know about Sichuan cuisine, you can talk to the master about the stories in Sichuan cuisine …
Cantonese cuisine, also known as Hakka cuisine, is my favorite cuisine, and it is the earliest one in China to go abroad. Cantonese cuisine is the most important thing in cooking, and the masterpiece (dry fried beef river) is the key to test the level of a Cantonese chef. The key to my liking for Cantonese cuisine is health preservation, and the cooking method keeps the ingredients more nutritious. Whether crawling on the ground or swimming in the water, you can make a delicious dish without big wine and big ingredients.
My answer is over, thank you!