What are the characteristics of the major cuisines in Chinese cuisine? How to make Chinese food?

The first is Shandong Lu cuisine representative dish "green onion roasted sea cucumber", the second is Sichuan Sichuan cuisine representative dish "fish flavor shredded pork", the third is Guangdong Cantonese cuisine representative dish "roast suckling pig", the fourth is Fujian Fujian cuisine representative dish "Buddha jumping over the wall", and the fifth is Hunan Hunan cuisine representative dish "Mao Xuewang". First, the selection of materials is rigorous and the production is fine; Second, he is good at stewing, stewing, simmering, boiling, steaming, burning, stir-frying and other cooking methods; Third, the taste is fresh, salty and sweet, thick but not greasy, light but not thin; Fourth, pay attention to adjusting the soup and maintain the original juice. The taste of Suzhou cuisine tends to be sweet, the knife work is fine, the heat is subtle, the color is fresh, the shape is unique, the main ingredient is highlighted, the original taste is emphasized, and it is light and delicious.

Among them, the most influential and representative ones are also recognized by the society: Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Hui and other cuisines, which are often referred to as China's "eight major cuisines". The four major cuisines of Shandong, Sichuan, Guangdong and Huaiyang formed earlier.

Fujian cuisine: Fujian cuisine is famous for cooking delicacies from the mountains and seas, on the basis of good color, flavor and shape, especially "fragrant" and "taste", its freshness, mellow, meat fragrance, not greasy style characteristics, as well as the characteristics of a wide range of soup roads. Chinese Food:

It is a Chinese-style meal dish, also called "Chinese cuisine". China has a large land and a large number of ethnic species, and Chinese cuisine has also given birth to many local cuisines due to different regional cultures, climates, and eating habits, and each cuisine has different tastes and styles.

Jiangsu cuisine is represented by the four major cuisines of Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by thick and light, fresh and crispy, the original soup is thick but not greasy, the taste is peaceful, salty and sweet. His cooking skills are good at stewing, stewing, roasting, simmering, and stir-frying.

The formation of a cuisine and its long history are inseparable from unique culinary characteristics. At the same time, it is also affected by the natural geography, climatic conditions, resources and specialties of this region, and dietary habits.

The cuisine of Chinese Han food culture refers to a set of self-contained cooking techniques and flavors formed after a long historical evolution due to the different climate, geography, history, products and food customs in a certain area, and has been recognized by all parts of the country.

Although Chinese food is divided into major cuisines, they all have one characteristic, that is, they are full of color, flavor and flavor. To make a good Chinese food first, you must first learn systematically, and it is best to specialize in the same, so that you will not be too proficient because you have learned too much.

Each cuisine has different characteristics of each cuisine, for example, the production of Shandong cuisine is more exquisite, and the taste is relatively pure; Then the taste of Sichuan cuisine is more spicy, but it is more fresh and fragrant, the first thing is to choose exquisite materials, and you must choose the right seasoning, and there is also to grasp the heat.

Chinese cuisine includes Sichuan cuisine, Cantonese cuisine, Qiong cuisine and other cuisines. Sichuan cuisine is characterized by hemp, Hunan cuisine is characterized by spicy, and Cantonese cuisine is light. To make a good Chinese meal, you need to study hard and exercise more.

In the selection of materials, because most people in our country are less constrained by religious taboos in their diet, and people like to hunt for curiosities in their diets, and pay attention to the rarity of things, so the selection of materials for Chinese food is very extensive, almost flying, diving, moving, planting, and eating everything.

2.In terms of raw material processing, Chinese chefs are very particular about knife work, and can process raw materials into small silk, dices, slices, and end edges.

3.In terms of cooking, the round bottom pot and open flame stove generally used for cooking Chinese food are very suitable for stir-frying, so there are many cooking methods for Chinese stir-frying.

4.In terms of taste, most Chinese dishes have a distinctly salty taste and are rich in variety, and most dishes are fully cooked before eating.

5.In terms of staple food, Chinese food has a clear concept of staple and non-staple food, and the staple food includes rice, noodles and other products.

The eight major cuisines are: Sichuan cuisine, Cantonese cuisine, Shandong cuisine, Suzhou cuisine, Zhejiang cuisine, Fujian cuisine, Hui cuisine, and Hunan cuisine. The characteristics of the eight cuisines are, in order:

Spicy, fresh and tender, affordable and diverse, fine, local, delicate, simple, sour, spicy, the eight representative dishes are: mapo tofu, Wenchang chicken, sweet and sour fish, called flower chicken, West Lake vinegar fish, Buddha jumping over the wall, braised civet, spicy chicken.

The characteristics and representative dishes of the eight major cuisines

Cuisine is a long-term evolution of the skills of material selection, cutting, cooking and other skills, and has distinctive local flavor characteristics, which is recognized as a cuisine genre throughout the country.

The formation of the eight major cuisines is influenced by several factors: customs, climate, and cooking methods.

As early as the Shang and Zhou dynasties, China's dietary culture had a prototype, and by the end of the Qing Dynasty, eight major cuisines were finally formed.