What are the big dishes in my country, and what are the dishes for eating

Eight cuisines. Cantonese cuisine, Shanghai cuisine, Shandong cuisine, Anhui cuisine, Sichuan cuisine, Hunan cuisine, Huaiyang cuisine, Fujian cuisine.

These are controversial.

Some people will say that there are Zhejiang cuisine and Jiangsu cuisine.

Summary. Kiss <>

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Features of large banquet dishes. The characteristics of the rural banquet dishes are a wide variety, the dishes are fresh, the pork is the pork of the new sha, each household has to prepare a big pig to slaughter sha, a pig has to make five or six dishes, our village banquet is outside to set up two big pots to fry vegetables, the taste is not worse than the hotel in the city. Now that the standard of living has improved, I also make some dishes that are tired of seafood, and I can eat dishes in the countryside with large banquets, which is economical.

Unlike the big wedding dishes in the street, it is beautiful and beautiful on the outside. The large dishes in the countryside are economical and affordable, and they are delicious today. Delicious.

Unlike the big seats in big cities, it means that it is an external beauty. And there is no taste on the inside. Therefore, under normal conditions, external beauty is not beautiful, but inner beauty is beauty.

Features of large banquet dishes.

Kiss <>

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Features of large banquet dishes. The characteristics of the rural banquet dishes are that there are many varieties of rice models, the dishes are fresh, the pork is the pork of the new sha, each household has to prepare a big pig to slaughter sha, a pig has to make five or six dishes, our village banquet is outside to set up two big pots to fry vegetables, the taste is not worse than the hotel in the city. Now that the standard of living has improved, I also make some dishes that are tired of seafood, and I can eat dishes in the countryside with large banquets, which is economical.

Unlike the big wedding dishes in the street, it is beautiful and beautiful on the outside. The large dishes in the countryside are economical and affordable, and they are delicious today. Delicious.

Unlike the big banquet in the big city, it means that it is an external high banquet. And there is no taste on the inside. Therefore, under normal conditions, external beauty is not beautiful, but inner beauty is beauty.

<> development: In rural areas, generally do not go to the store for wine, because everyone in the countryside has a place to run wine, unlike in the city, the banquet can not be placed, the rural banquet dishes are their own, just buy some food and the like, ** much cheaper, and then very delicious. A dish will always be made on many plates so that every table can serve such a dish, and the prepared dish will be placed on a long board, and when the wedding feast begins, the banquet will be set up in the greenhouse!

Rural wedding banquets generally start to eat the banquet on the first night, the next day is noon is the banquet, and the evening is the next day, and the next day is some close relatives are eating a meal and it is almost over. The style of the dish is also diverse, and it is also a very festive dish name, and there are many chefs invited to the wedding banquet, and the classification is responsible for each cuisine, and steaming Cai in a large pot is also one of the major specialties. Rural people generally use their own ingredients to hold banquets, or buy chickens and ducks raised by the village's roots, so the ingredients are relatively fresh, so the taste is better than the ingredients in the farmers' market in the city.

Almost every house in the countryside has a small vegetable garden in front of and behind the house, so it is very convenient to eat vegetables, and the chef of the dishes when holding a large banquet will also try to choose his own ingredients for the sake of the host, so the time from the field to the table is short, and the taste is naturally in the past. <>

Summary. In fact, there is a headache in dry catering, that is, the problem of ingredients, the first thing to ensure is the freshness of the ingredients, and the traditional restaurant, the most afraid is that the business is unstable, if the dish is bought too much, once the business is not good one day, the remaining ingredients, either save it for the next day, it must not be fresh, or throw it away, it must be distressing.

In fact, there is a very headache in dry catering, that is, the problem of ingredients, the first thing to ensure is the freshness of the ingredients, and the traditional restaurant, the most afraid is that the business is unstable, if the dish is bought more than the round hunger, once the business is not good one day, the remaining ingredients, either save the sail cavity to know the state to eliminate the two days, that must not be fresh, or throw away, that must be distressed.

Dear, the big banquet is not, the next day, on the first night, the host can basically estimate the approximate number of tables, and then report to the cook, so the next day into the ingredients are basically not more, the key is that the whole destruction of the history is fresh, the extra dishes will not give more money, so the chef has a good ability to enter the dish. The new ingredients and fresh food are the first advantage of the big seat.

Dear, in terms of taste, the taste of the big banquet dishes, the ingredients that can't be made in this hotel are fresh, and the dishes that are made taste natural are good, in fact, there are more than these, the key is that the ingredients are very authentic. In the first few years, I also often went to eat big dishes, for this piece of more understanding, anyway, the ingredients are paid by the main family, let the best use, elbows, whole chicken, whole fish and the like don't say, let's just say that the various spices bought by Sentong stool, that are all responsible for the purchase, buy are the most authentic, the most authentic, such ingredients made of the dish, not to think about the delicious.

Dear, back to the topic, the big dishes in the countryside are not clean, the wrong jujube is blind, compared with it, the dishes of the hotel are only bright on the surface, I know a little about the back kitchen of the hotel, of course, I have done it in the restaurant, I know more about these, many restaurants that are not very particular, the kitchen is not even washed, at most it is to put the dishes in the bucket and pass the water, don't believe it, including some five-star stool hotels are no exception.

Dear, the above are the three characteristics of the big table dish.

There are home-style stewed crucian carp, steamed scallops with garlic vermicelli, braised lion's head, steamed cinnamon fish, old hen soup, stir-fried lean pork with celery, astragalus turtle soup and other dishes. Home-style crucian carp stew: Home-style crucian carp stew is a delicacy with crucian carp and sealed pork.

Steamed scallops with garlic vermicelli: A classic dish in Guangdong Province, the main ingredients are minced garlic, vermicelli and scallops, which belong to Cantonese-style seafood steamed dishes. Braised lion's head:

Fatty and lean meat is made into meatballs with water chestnuts, shiitake mushrooms and other ingredients, and then fried before cooking. When it comes out of the pot, the fragrance is fragrant, and the smell of it will arouse the appetite. <

There are home-style stewed crucian carp, steamed scallops with garlic vermicelli, braised lion's head, steamed cinnamon fish, old hen soup, stir-fried lean pork with celery, astragalus turtle soup and other dishes.

1. Home-cooked stewed crucian carp: Home-cooked stewed crucian carp is a delicacy, and the main ingredients are crucian carp and sealed pork.

2. Steamed scallops with garlic vermicelli: A classic dish in Guangdong Province, the main ingredients are minced garlic, vermicelli and scallops, which belong to Cantonese-style seafood steamed dishes.

3. Braised lion's head: Fatty and lean meat is made into balls with water chestnuts, shiitake mushrooms and other ingredients, and then fried before cooking. When it comes out of the pot, the fragrance is fragrant, and the smell of it will arouse the appetite.

4. Steamed Guiyu: Steamed Guiyu is a home-cooked dish made with Guiyu as the main ingredient, ham, winter bamboo shoots, shiitake mushrooms (fresh), lard (plate oil) as auxiliary materials, ginger, shallots, salt, monosodium glutamate, rice wine, and vinegar as seasonings.

5. Old hen soup: Old hen soup is a soup cooked with old hens, after the old hen is slaughtered, remove the internal organs and other external sundries and wash them, put them into the pot of boiling water at the same time with green onions, ginger, cooking wine, and refined salt, and simmer for 3 hours over slow fire until the chicken is deboned, add monosodium glutamate, and it can be eaten.

6. Celery fried lean meat: simple home-cooked stir-fry, home-style stir-fry is not only simple to make, but also can mix and match various suitable ingredients, so that you can take in more comprehensive nutrition.

7. Astragalus tortoise soup: A food made from astragalus, turtle and other ingredients.

The must-have large items are chickens, ducks, fish, and hooves.

For example, steamed chowder, crispy pork, steamed elbow, salted roasted white, braised fish, buckle chicken, sandwich pork, whole duck with silk, and glutinous rice. Salted braised white, steamed pork, braised pork, steamed eggs, steamed ginger elbow, roasted miscellaneous braised in the world, braised pork slices with fresh bamboo shoots, crispy broth with silk, glutinous rice. Sliced pork, braised lily soup, braised mullet eggs, braised chicken mushrooms.

Banquet, a Chinese word, means banquet, wine and dishes for a banquet or dinner. The banquet was called "banquet" in the pre-Qin period, and the "banquet" of Liangshan was originally a kind of bedding in ancient times. In the pre-Qin period, the feasting and drinking activities of the ancients were mainly carried out indoors, and the "feast" and "seat" were the seats spread on the ground.

Summary. The first type of furniture used in ancient Chinese banquets was called "caibi", which means "place to prepare food". It has been widely used in Chinese history and has spread to other countries and regions, becoming more popular.

The first type of furniture used in ancient Chinese banquets was called "Cai Bi", which means "place to prepare food". It was widely used by Peiyu in Chinese history and spread to other countries and regions, becoming more popular.

Can you add, I don't quite understand it.

Banquets are usually called by different names in different regions, such as "Cai Za", "Cai Table" and "Vegetable Rack" in China, and in Japan they can be called "Cai Xi".