One: Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onion, Cangshan garlic and Laiwu ginger are all well-known at home and abroad.
Fruit production ranks first in the country, and apples alone account for more than 40% of the country's total output. The output of pigs, sheep, poultry and eggs is also very considerable. The output of aquatic products is also the third in China. Among them, the precious seafood are shark's fin, sea cucumber, prawn, Cargill, flounder, abalone, swan egg, shih Tzu, scallop, red snail and laver, which are well-known at home and abroad. Brewing industry has a long history, a wide variety and excellent quality, such as Luokou vinegar, Jinan soy sauce and Jimo old wine. , are well-known products. Such rich products provide inexhaustible raw material resources for the development of Shandong cuisine.
Shandong cuisine has a very long history. There is "Qingzhou tribute salt" in Shangshu Gong Yu, which shows that at least in the Xia Dynasty, Shandong had been seasoned with salt; As early as the Book of Songs in the Zhou Dynasty, snakehead and carp ate the Yellow River, but now the sweet and sour yellow river carp is still the best in Shandong cuisine, which shows that it has a long history. The embryonic form of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. Qilu and China are endowed with unique natural conditions, especially Qi, which is close to mountains and seas. With the advantages of fish, salt and iron, Qi Huangong became the first person to use it.
Legend has it that Yiya, who steamed her son and gave it to the King of Qi, was actually a master cook who was good at seasoning at that time. The clear soup in Shandong cuisine is bright and tender in color, while the milk soup is white and mellow in color and unique in flavor, which may be the inheritance of the ancient tradition of making soup well. Jiaodong cuisine, which is good at seafood, inherited the customs of coastal ancestors to eat fish. Confucius, who is "never tired of eating essence and never tired of eating", also has a series of thoughts of "never eating", such as "the fish is hungry and the meat is defeated, the color is evil, the food is bad, the food is lost, the food is irregular, the food is not tangent, and the sauce is not allowed to be eaten ...". It shows that Shandong cuisine at that time has paid great attention to science and hygiene, and also pursued the artistry of knife work and seasoning, which has reached an increasingly refined level.
During the Qin and Han dynasties, Shandong's economy was unprecedentedly prosperous. Landlords and rich people are criss-crossed by horses and chariots, living in pavilions in Qiongtai and living a luxurious life of "singing and dancing". According to the "Portrait of Zhucheng Front Balcony Kitchen", we can see that there are all kinds of livestock, poultry and game hanging on it, and there are fetching water, cooking stoves, chopping wood, slaughtering sheep, pigs, chickens, dogs, fish, meat, washing, stirring, baking cakes and kebabs below. The complexity of the scene depicted in this painting and the fine division of labor are no less than the whole process of cooking operation, and can really be comparable to modern cooking processing. The Northern Wei Dynasty's Book of Qi Yao Min comprehensively summarized the cooking techniques in the Yellow River basin, mainly in Shandong. Not only the cooking methods of frying, roasting, frying, boiling, roasting, steaming, pickling, waxing and stewing are described in detail, but also the cooking methods of famous dishes such as "roast duck" and "roast suckling pig". This book has a profound influence on the formation and development of Shandong cuisine. After the improvement and tempering of Sui, Tang, Song and Jin Dynasties, Shandong cuisine gradually became the representative of northern cuisine, and even the "northern food store" in Shandong in the Song Dynasty flourished for a long time.
One of the famous dishes is "abalone with original shell", and the main ingredient is Zhenhai abalone from Changshan Islands. Cooked by traditional Shandong cuisine, it is delicious, tender and appetizing. Other famous dishes include shark's fin with crab roe, dried scallop with hibiscus, roasted sea cucumber, roasted shrimp, fried oysters and steamed Cargill fish.
2. Generally speaking, Sichuan cuisine originated from ancient Bashu and was formed under the cultural background of Bashu. According to the sequence number of dynasties in China's historical evolution, Sichuan cuisine showed its initial outline after the Spring and Autumn Period and the Enlightenment Period of Qin Dynasty, and in the Han and Jin Dynasties. The Sui, Tang and Five Dynasties witnessed the great development of Sichuan cuisine. In the Song Dynasty, Sichuan cuisine had crossed the Bashu border and entered Tokyo in the Northern Song Dynasty and Lin 'an in the Southern Song Dynasty, which was known to outsiders in Sichuan. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with imported peppers, which further developed the seasoning tradition of "respecting taste" and "spicy and delicious" that Bashu had long formed. After the late Qing Dynasty, a system with extremely strong local flavor was gradually formed, which was juxtaposed with Shandong cuisine in the Yellow River basin, Cantonese cuisine in Lingnan area and Huaiyang cuisine in the lower reaches of the Yangtze River.
Basic characteristics of Sichuan cuisine
Up to now, Sichuan cuisine has three characteristics: wide range of materials, diverse tastes and wide adaptability of dishes, among which it is famous for its diverse tastes and ingenious changes. "Taste in Sichuan" is universally acknowledged.
Sichuan cuisine is famous for its spicy taste. Let's take a look at how Sichuan cuisine makes use of its spicy flavor, and we can compare its advantages with those of other places. When pepper is used together or alone with other spicy materials, there are ten different spicy tastes, such as dry spicy (dried pepper), crisp spicy (spicy shell paste), oily spicy (pepper), aromatic spicy (onion, ginger, garlic), sweet spicy (with onion or onion) and sauce spicy (Pixian douban or Justin douban). Among the 23 flavors commonly used in Sichuan, 13 are related to spicy, such as salty and slightly spicy home flavor, salty, sweet, spicy and spicy fish flavor, sweet, salty, sour and spicy harmonious strange flavor, red oil flavor, spicy, sour and spicy, spicy, burnt and spicy, dried tangerine peel flavor, pepper sesame flavor and salt and pepper flavor, all of which are manifested.
Cooking method of Sichuan cuisine
There are more than 4000 kinds of snacks in Sichuan cuisine. These dishes consist of five categories: banquet dishes, simple meals, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks. Today's popular Sichuan cuisine varieties are not only the inheritance of Sichuan cuisine varieties of past dynasties, but also the continuous development and innovation of cooking technicians.
Mapo tofu, which is familiar to foreigners in Sichuan, is home-cooked food.
Characteristic raw materials of Sichuan cuisine
Since Sichuan is called "Land of Abundance", there are certainly many and extensive cooking materials. Within the territory of 560,000 square kilometers, there are thousands of miles of fertile land, rivers and rivers, and rich products. Cattle, sheep, pigs, dogs, chickens, ducks, geese and rabbits can be described as six animals. Bamboo shoots, leeks, celery, lotus roots, pineapples and clams are evergreen all the year round. There are many excellent freshwater fish here, such as grouper, stone carp, Yu Ya and Yangtze sturgeon, among which the fish produced in Sichuan is especially precious. Even some odd jobs, such as tremella from Tongjiang and Wanyuan, Dictyophora from Yibin, Leshan, Fuling and Liangshan, Auricularia from Qingchuan and Guangyuan, Lentinus edodes from Yibin, Wanxian, Fuling and Dachuan, and konjac from most parts of Sichuan, stand out. Even tremella fuciformis, tremella fuciformis, green vegetables, lateral ear roots and purslane grown in fields and deep mountain canyons have become good materials for Sichuan cuisine. There are also Cordyceps sinensis, Fritillaria cirrhosa and Eucommia ulmoides Oliv. Gastrodia elata is a traditional Chinese medicine and a cooking material for health care and dietotherapy. Sichuanese pay special attention to taste in diet, so they pay great attention to cultivating excellent condiments and producing high-quality condiments. Zigong Well Salt, Neijiang White Sugar, Langzhong Baoning Vinegar, Zhongba Soy Sauce, Pixian Douban, Qingxi Pepper, Yongchuan Douchi, Fuling Pickle, Xu Fumeng, Nanchong Winter Vegetable, Xinfan Pickle, Zhongzhou Tofu Milk, Wenjiang Garlic, Beibei Lettuce Ginger, Chengdu Two Jin Pepper, etc. The quality is very good. Sichuan tea and Sichuan wine, which are closely related to cooking and banquets, are also recognized by the world for their high-quality varieties.
Mapo tofu is the most popular in Sichuan cuisine. Its founder is Chen Mapo, whose birthplace is Wanfu Qiaotou outside the north gate of Chengdu. Mrs. Chen had some pockmarks on her face, so people named her at that time. The tofu she made is famous all over the world because of its fine ingredients and careful collocation, which can achieve the effect of tender, smooth, spicy and spicy. Once I talked to the chef of Sichuan cuisine about this dish, and learned that when processing this tofu, it takes three thickening times to achieve the best effect.
The characteristic of Chengdu Gang is the combination of meat and vegetables, that is, there must be a vegetarian dish and a spicy dish in the high-class banquet of shark fin seats. Chengdu gang pays attention to color, fragrance and taste. The seasoning is Pixian watercress, Deyang soy sauce and Baoning vinegar, and the auxiliary material is green, red and green vegetables, which are very beautiful. Time-honored "Zhengxingyuan" and "Rongleyuan" are famous for their famous dishes, such as Jinjita, braised snow pig, mutton soup with bamboo shoots and liver, boiled cabbage and so on. The famous Sichuan cuisine kung pao chicken, Mapo Tofu, Zhangcha Duck and jar meat all come from Chengdu.
Invented dishes include Meishan Dongpo elbow, Leshan boiled chicken, ginger vinegar chicken, bangbangji, Yibin winter melon cup, Lu Xian Yupai crispy belly, canned chicken, Hejiang fatty fish, Jiangjin pork slices, sesame balls and so on.
Xiaohe refers to Jialing River, that is, "Xiaohe Gang", which is located in the upper reaches of Jialing River and northern Sichuan. It is characterized by traditional folk dishes, such as hibiscus eggs, steamed pork with bean skin, stewed thousand pieces of meat, braised chicken, braised pork, fried omnivorous food, and crisp meat in original soup. Here are all inventions. There is also the famous "Shunqing Mutton" in Nanchong, the bean jelly in northern Sichuan, and the beef, which is said to have been created by Liu, a Liangping native in Guangxu period of Qing Dynasty. In addition, Hechuan sliced meat, three-piece set of stir-fried pork with lobster sauce and Suining glutinous rice are also famous all over the world.
"Self-help" is distributed in Zigong, Neijiang, Rongxian, Weiyuan and Zizhong. Zigong used to be a gathering place for salt merchants, with many famous dishes. Neijiang is the traffic artery between Chengdu and Chongqing, and there are many restaurants. Zigong's boiled beef and chrysanthemum hot pot are more prominent, while Neijiang's "sweet city" sand meat, bean fish, rock sugar tremella and assorted fruit soup are better.
Comparatively speaking, Chongqing Gang is characterized by being able to learn from each other's strong points, being brave in innovation and adapting to different customer needs. As early as the early years of the Republic of China, "Tao Lechun"