China people value and are good at cooking. As early as the Spring and Autumn Period and the Warring States Period, there was a difference in the flavor of North and South dishes in China's food culture. In the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine became the most influential local cuisines at that time, and they were called the four major cuisines.
Shandong cuisine is Shandong cuisine, generous and noble, and not divorced from the trend. Sichuan cuisine absorbs hundreds of forces and is characterized by spicy and delicious food. Cantonese cuisine originated from the Central Plains and consists of three local flavors, which is healthier. Huaiyang cuisine originated in Yangzhou and Huai 'an, and its ingredients are mainly aquatic products, which is more challenging for knife workers in the production process.
These four cuisines occupy an extremely important position in the catering industry in China, each with its own characteristics and exquisite cooking skills. At the same time, other cuisines in different regions also have their own characteristics, which are integrated into local customs and regional culture.
Detailed introduction of four major cuisines
1, Shandong cuisine: Shandong cuisine, also known as Shandong cuisine, is the earliest cuisine in China to form a systematic framework of cooking theory and cooking techniques. It has a long history, generous and noble style, and does not deviate. In terms of historical inheritance, Shandong cuisine is greatly influenced by Confucianism, paying more attention to fine, neutral and healthy aesthetic orientation, and its techniques are richer and more expressive.
2. Sichuan cuisine: Sichuan cuisine is the most distinctive cuisine in Sichuan, also known as people's cuisine. Sichuan cuisine is characterized by spicy and delicious flavor. Most of the raw materials are home-cooked ingredients, with varied seasonings and mellow taste. It combines the cooking characteristics of all parties in the southeast and northwest, constantly absorbs innovation, and has a simple and fresh style.
3. Cantonese cuisine: Cantonese cuisine refers to Cantonese cuisine, which originated in the Central Plains. It is mainly composed of three local flavors: Guangfu cuisine, Chaozhou cuisine and Dongjiang cuisine, each with its own characteristics. Although it started late, it has far-reaching influence and is more common in restaurants all over the world. Cantonese cuisine is characterized by fine and rich choices and light taste. Cooking pays attention to the seasonality of raw materials and is more healthy. This is a scientific food culture.
4. Huaiyang cuisine: Huaiyang cuisine originated in Yangzhou and Huai 'an. Most of the ingredients produced are aquatic products, supported by top cooking skills, ensuring its original flavor and outstanding taste. The production of Huaiyang cuisine is a test for knife workers, especially famous for knife carving. Cooking also makes good use of heat, pays attention to pyrotechnics, and tastes peaceful and full of fresh fragrance.
The above contents refer to Baidu Encyclopedia-Four Major Cuisine.