From the Qing Dynasty to the present, China's cuisine has been divided into eight major cuisines, namely: Shandong cuisine, the collective name of various cuisines in Shandong is the first of the eight cuisines; Sichuan cuisine, with taste as the priority, 100 dishes and 100 flavors; Cantonese cuisine, especially stir-fry, pays attention to grades; Fujian cuisine, the representative dish has the well-known Buddha jumping over the wall; Su cuisine, the taste tends to be sweet and light and not greasy; Zhejiang cuisine is divided into four branches: Hangzhou, Ningbo, Shaoxing and Wenzhou, with different charms; Hunan cuisine, smooth and fat, spicy and flavorful; Hui cuisine, heavy oil and heavy color. There is an old saying: the east is sweet and the west is spicy, the south is light and the north is salty.
At present, the eight major cuisines that are widely recognized are Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Hui cuisine. Today, I will introduce to you the eight major cuisines, the characteristics of each cuisine and the representative dishes, the representative dishes of the eight cuisines are:
1. Sichuan cuisine - mapo tofu.
Mapo tofu uses the most tender tofu as the main ingredient, supplemented by tender minced beef, and then seasoned with a large number of high-quality peppercorns and dried chili peppers.
2. Hunan cuisine - chopped pepper fish head.
This dish is made with fresh bighead carp head, and then chopped pepper, a local specialty of Hunan, to add flavor and spicy, accompanied by green onions, ginger and garlic, fish soy sauce and cooking wine.
3. Fujian cuisine-Buddha jumping over the wall.
This dish is made with fatty and juicy abalone produced along the coast of Fujian as the main ingredient, plus sea cucumber, fish lips, oyster mushrooms and other delicious seafood, and also added to the long-boiled broth and Shaoxing rice wine, simmered over low heat, exuding a fresh aroma.
4. Zhejiang cuisine - Longjing shrimp.
Selected Longjing tea before the Ming Dynasty, coupled with the tender taste of crystal shrimp, looks refreshing and white, and then decorated with emerald green Longjing leaf buds, which is tender and luscious in the mouth, and also has a faint tea fragrance unique to Longjing. Its representative dishes are Dongpo meat and West Lake vinegar fish.
5. Su cuisine (Huaiyang cuisine) - Yangzhou lion head.
Su cuisine is also known as "Huaiyang cuisine", this "Yangzhou lion head" is its classic dish, the taste is light, fat but not greasy, even if it is braised is sweet and salty, warm and moist like jade. Huaiyang cuisine represents soft and long fish, and it is also a very classic dish.
6. Hui Cai - Huangshan stinky mandarin fish.
As the name suggests, this classic dish smells stinky, but it tastes extremely tender, naturally fermented to the right amount of mandarin fish meat is fatty and juicy, and then accompanied by a little onion, ginger, garlic and other seasonings to neutralize the fishy smell, it tastes unique. Stir-fry dishes make good use of heat, and the fire function is unique: according to the texture characteristics of different raw materials and the flavor requirements of the finished dish, they are cooked over high heat, medium heat and low heat.
7. Cantonese cuisine - white chopped chicken.
Cantonese cuisine is known for its light taste, this dish has yellow skin and tender meat, fresh and elegant taste, although it seems simple, it is cut into pieces with fine knife skills, and then carefully decorated with flower petals, which fully reflects the pursuit of exquisite Cantonese cuisine.
The crispy suckling pig, which is more representative of Cantonese cuisine, is also good.
8. Lu cuisine - roasted sea cucumber with green onions.
Shandong is rich in sea cucumbers, the spines are thick and meaty, and they are tender and juicy when burned, and the fat is abnormal. It is crispy and smooth in the mouth, and the various nutrients it contains play a nourishing role that can be as famous as ginseng bird's nest. In fact, the representative dishes of Lu cuisine are sweet and sour carp and nine turns of large intestine.