5,000 Years of Food China has nurtured a rich and colorful food culture since ancient times, and the eight major cuisines are like bright stars, each of which shines with the unique charm of different regions. Below, we'll delve into these millennial culinary traditions, exploring the cultural history and unique flavours behind each cuisine.
Lu cuisine, also known as Shandong cuisine, has a long history and a long history. Represented by Jinan and Jiaodong, Shandong cuisine is known for its exquisite selection of materials, fine knife skills and moderate seasoning. The unique cooking techniques such as stir-frying, stir-frying, roasting, frying, boiling, stewing, grilling, etc., show the ultimate control of Shandong people over ingredients. The representative dishes include "sweet and sour Yellow River carp", "soup fried double crispy", etc., which add a lot of color to Shandong cuisine.
Sichuan cuisine, that is, Sichuan cuisine, represented by Chengdu and Chongqing, has taken shape as early as the pre-Qin and Han dynasties. Sichuan cuisine is known for its unique taste of sourness, sweetness, numbness, spicy aroma, heavy oil and strong flavor. Representative dishes such as "mapo tofu" and "husband and wife lung slices" fully demonstrate the hot and spicy style of Sichuan cuisine.
Cantonese cuisine, that is, Cantonese cuisine, mainly in Guangzhou, Chaozhou, and Dongjiang. Influenced by the imperial kitchen of the palace and the outside world, Cantonese cuisine has a wide range of ingredients and a pure and fresh taste. Unique cooking techniques and condiments, such as oyster sauce, sweet and sour and fruit juices, make Cantonese cuisine unique in cooking snakes, cats, dogs, rats, etc. Representative dishes such as "Three Snakes, Dragon, Tiger and Phoenix Meeting" and "Oyster Sauce Beef" have attracted countless diners.
Fujian cuisine, that is, Fujian cuisine, represented by Fuzhou, Quanzhou, Zhangzhou, Xiamen and other places. Fujian cuisine is known for its beautiful color and fresh taste. With seafood as the main raw material, the taste is sweet and sour, and the seasoning is mainly red grains. Representative dishes such as "Buddha jumping over the wall", "stir-fried snail slices" and so on, add color and color to Fujian cuisine.
Su cuisine, that is, Jiangsu cuisine, which is composed of Suzhou, Yangzhou, Nanjing, Zhenjiang and other local flavors. It is known for its light and elegant production and exquisite production. The unique cooking techniques and the use of seasonings make Su cuisine fragrant, fresh, crispy, tender and crispy. Representative dishes such as "Three Sets of Duck in Clear Soup" and "Yipu Colorful Flower Basket" show the beauty of Su cuisine.
Zhejiang cuisine, that is, Zhejiang cuisine, mainly in Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. The production is fine, with freshness, crispiness and tenderness as the main characteristics. Unique cooking methods such as fried, stir-fried, stewed, roasted, etc., representative dishes include "West Lake vinegar fish", "Dongpo meat", etc., which have won a reputation for Zhejiang cuisine.
Hunan cuisine, that is, Hunan cuisine, is mainly based on the dishes of the Xiangjiang River Basin, Dongting Lake District and the mountainous areas of Xiangxi. It is known for its sour and hot taste, heavy oil and strong color, and the seasoning is mainly chili pepper and smoked meat. Representative dishes such as "Spicy Chicken" and "Steamed Pork Meat" attract many spicy diners.
Hui cuisine, that is, Anhui cuisine, mainly along the Yangtze River, along the Huai, Huizhou three regions of the local cuisine. The taste is heavy, focusing on maintaining the original flavor, and the cooking techniques focus on stewing, roasting, smoking, etc. Representative dishes such as "Fu Liji Roast Chicken", "Snow Winter Roast Pheasant" and so on add a lot of color to Hui cuisine.
These are the eight major cuisines of China, each of which has its own uniqueness.
The special flavors and cooking techniques reflect the natural environment, climatic conditions, resources and specialties and eating habits of each place. The next time you try these delicacies, think about the stories and culture behind them.