1, Sichuan cuisine
Sichuan cuisine, that is, Sichuan cuisine, is one of the four traditional cuisines in China, one of the eight major cuisines in China, and a master chef in China. The division of the three schools of Sichuan cuisine is based on the established conclusions of Shanghe Gang, Xiaohe Gang and Xiahe Gang. The standardized and complete expression is as follows: Shanghebang Sichuan cuisine is Rong Pai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan;
Xiaohebang Sichuan cuisine is a kind of salt-bang cuisine centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine. Xiahebang Sichuan cuisine is a special dish represented by Chongqing Jianghu cuisine and Wanzhou big bowl cuisine. Three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development. On September 28th, 20 17, Meishan was awarded the title of "hometown of Sichuan cuisine" by China Cuisine Association, and Meishan cuisine became the representative of Sichuan cuisine.
2. Shandong cuisine
Shandong cuisine, originating from Qilu flavor in Shandong, originated in Boshan District, Zibo City, Shandong Province. It is the only one of the four traditional cuisines (also known as the eight cuisines) in China that develops independently (compared with the influential cuisines such as Huaiyang, Sichuan and Guangdong). It has the longest history, the richest techniques, the highest difficulty and the most skillful skills.
2,500 years ago, Shandong Confucian School established China's aesthetic orientation of exquisite, moderate and health preserving. "Steaming, boiling, roasting, brewing, frying, frying, waxing, salt, black beans, vinegar, sauce, wine, honey and pepper" summarized in Qi Yao Min Shu (about 533-544 AD) in the late Northern Wei Dynasty laid the framework of China's cooking technology. During the Ming and Qing Dynasties, a large number of Shandong chefs and dishes entered the court, which further sublimated the style characteristics of Shandong cuisine, such as elegance, integrity, harmony and health.
3. Cantonese cuisine
Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China, which originated in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics. Cantonese cuisine is as famous as French cuisine in the world. Because the number of overseas Chinese in Guangdong accounts for 60% of the country, most Chinese restaurants in the world are mainly based on Cantonese cuisine.
Guangzhou cuisine covers the Pearl River Delta, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, superb skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food. Guangzhou cuisine is the representative of Cantonese cuisine, and people have the reputation of "eating in Guangzhou". Shunde was awarded the title of "Food Capital" by UNESCO.
4. Fujian cuisine
Fujian cuisine is one of the eight major cuisines in China, which is a fusion of Han culture in the Central Plains and Fujian and Guangdong culture. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and then merged with eastern Fujian, southern Fujian, western Fujian, northern Fujian, Puxian and other cuisines. Fujian cuisine in a narrow sense refers to Fuzhou cuisine, which originated in Min County, Fuzhou City, Fujian Province, and later developed into Fuzhou, Minnan and Minxi schools, that is, Fujian cuisine in a broad sense.
Because Fujian people often travel to and from the sea, food customs have gradually formed a unique and open food. Fujian cuisine is famous for cooking delicious food. On the basis of good color, fragrance and shape, he is especially good at "fragrance" and "taste". Its fresh, mellow, meaty but not greasy style and wide soup road have a unique position in the cooking garden.
5. Su cuisine
Jiangsu cuisine is one of the four major cuisines and one of the eight major cuisines of Han nationality in China. Because it is similar to Zhejiang cuisine, Jiangsu and Zhejiang cuisine are collectively called Jiangsu and Zhejiang cuisine. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes. Beginning in the Southern and Northern Dynasties and the Tang and Song Dynasties, economic development promoted the prosperity of the catering industry, and Jiangsu cuisine became one of the two pillars of "Southern Cuisine".
During the Ming and Qing dynasties, Jiangsu cuisine developed more rapidly along the canal from north to south and along the Yangtze River from east to west. The geographical advantages along the coast have expanded the influence of Jiangsu cuisine at home and abroad. Jiangsu cuisine is represented by Suzhou, Huai 'an, Nanjing and Zhenjiang. It is characterized by thick and light, fresh, crisp and rotten, thick and not greasy in raw juice and soup, mild in taste and sweet in salty. His cooking skills are good at stewing, stewing, burning, simmering and frying.
6. Zhejiang cuisine
Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight great dishes in China, with beautiful scenery, rich products and delicious food. Therefore, as the saying goes, "There is heaven above and Suzhou and Hangzhou below". Zhejiang Province is located on the coast of the East China Sea, with dense water networks in the north, and is known as the land of plenty.
The southwest hills are undulating, rich in food and game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 500 kinds of economic fish, shellfish and aquatic products, with the total output value ranking first in China. Rich in products, delicacies, unique features, known far and near. Zhejiang cuisine system is composed of four local schools represented by Hangzhou, Ningbo, Shaoxing and Wenzhou.
7. Hunan cuisine
Hunan cuisine, also known as Changsha local cuisine, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three major local flavors.
Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying.
The representative dishes of official Hunan cuisine are Anzu Hunan cuisine, such as Anzu tofu and Anzu shark's fin. The representative dishes of folk Hunan cuisine are chopped fish head with pepper, fried meat with pepper, grandma from Xiangxi, sour meat from Jishou, beef powder, Hengyang fish powder, Dong 'an chicken, goldfish playing lotus, Yongzhou blood duck, Jiuyishan rabbit, Ningyuan stuffed tofu, steamed bacon and sister jiaozi. Ningxiang Tasty Snake, Yueyang Ginger Spicy Snake, etc.
8. Anhui cuisine
Anhui cuisine is one of the eight major cuisines in China. Anhui cuisine originated in Qin and Han Dynasties, flourished in Tang and Song Dynasties, and reached its peak in the middle and late Qing Dynasty. Huizhou cuisine is a local feature of Huizhou, and its unique geographical and humanistic environment endows it with a unique flavor. Due to the rise of Huizhou merchants in Ming and Qing Dynasties, this local flavor gradually entered the market.
Spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, it has a wide influence and once ranked first among the eight major cuisines in Ming and Qing Dynasties. Representative dishes: Huizhou hairy tofu, braised mandarin fish, stewed turtle with ham, braised civet, pickled mandarin fish, stewed pigeon in Huangshan, etc.
Song Gaozong once asked Wang Zao that Wang Zao was still a bachelor, and Wang Zao quoted Mei's poem to answer "Cowtail Beaver in the snow, horseshoe turtle in the sand". Oxtail civet is civet cat, also known as white forehead. According to the Records of Huizhou Prefecture, as early as the Southern Song Dynasty, Huizhou mountain products was famous for its cooking of "sand horseshoe turtle, snow cowtail raccoon".
Baidu encyclopedia-eight major cuisines
Baidu encyclopedia-China gourmet