What is the most classic dish of each cuisine?

Chongqing cuisine: hot pot, Sichuan cuisine: back to the pot meat, fish-flavored shredded pork, etc.

The cuisine is as follows:

Eight cuisines: Shandong and Shandong cuisines, Sichuan and Sichuan cuisines, Jiangsu and Suzhou cuisines, Guangdong and Guangdong cuisines, Hunan Hunan cuisines, Anhui Hui cuisines, Zhejiang and Zhejiang cuisines, and Fujian Fujian cuisines.

Top 10 cuisines: Shandong cuisine, Sichuan cuisine, Jiangsu Suzhou cuisine, Guangdong Cantonese cuisine, Hunan Hunan cuisine, Zhejiang Zhejiang cuisine, Fujian Fujian cuisine, Anhui Hui cuisine, Beijing cuisine, Shanghai and Shanghai cuisine.

Characteristics of the cuisine

Cuisine, also known as "Bang cuisine", refers to the Chinese cuisine genre that has evolved over a long period of time and has its own system, has distinctive local flavor characteristics, and is recognized by the society in terms of material selection, cutting and matching, cooking and other skills.

China's cuisine refers to a set of self-contained cooking techniques and flavors formed after a long historical evolution in a certain area, due to the differences in climate, geography, history, products and food customs, and is recognized by all parts of the country. Dishes have many genres in cooking. Shandong, Sichuan, Suzhou, Guangdong four major cuisines formed a history earlier, later, Zhejiang, Fujian, Hunan, Hui and other local cuisines also gradually became famous, so the formation of China's "eight cuisines".

Top 10 Famous Dishes.

TOP10: Tofu loach. Throw the loaches into the red-hot tofu. Let it drill in the tofu. Soon it turned into a mess of pureed meat. The loach meat is said to be delicious. But the loaches in question were subjected to inhuman torture....

TOP9: Drunk shrimp. No need to explain. It is to throw the shrimp into the wine. When they get drunk. Peel it off and remove the armor. Swallow in your stomach. This method is not cruelty. And a little more humanity. It's the shrimp that knows the pain when it arrives....

TOP8: Air-dried chicken. It's like a garden dish.

Pluck the chicken at great speed. Surgery. Pick up the dirt.

Fill it with seasonings. Then quickly sew the knife edge on. Then pull it in a ventilated place.

At this time, the chickens are still alive! I can't help but think of Bigan who was poked out by the king in the Romance of the Gods! The poor chicken ..... under the erosion of the spice

TOP7: Dragon whiskers and phoenix claws. This dish is made from carp whiskers and live chicken with the meat in the middle. After being removed from this part. Carp and chickens just aren't crippled. It has similarities with the ancient picky hands and feet.

TOP6: Live called donkey. This one is exactly what the name suggests. Of course, it is to use a knife to chop the flesh of a live donkey. It is said that the flesh and blood gushing from this way spurted out. The entrance has an indescribable impact.

TOP5: Roast duck paw. Coat the live duck with seasoning and heat it on a slightly heated iron plate. Burn well. Chop off the feet. At this time, the duck is still alive. But I believe it would rather go early at this point.

TOP4: Iron plate soft-shelled turtle. This dish has similarities with the previous one. Don't do much to understand.

TOP3: Pouring donkey meat. This dish is supposed to be a strengthened version of the sixth course.

Slightly different. Which part of the donkey do people want to eat. Just pour it with boiling soup**.

Then cut it with a knife. Let the donkey suffer from both burns and pain. If there is still this dish today.

I think donkeys are probably the most afraid of running into a banquet with a lot of male guests. In this age of kidney deficiency in men. There's a good chance that its donkey whip won't be the first to be saved.

TOP2: Three squeaks. n small mice.

A plate of spices. Step 1: Clamp.

The little mouse caught in the chopsticks squeaked in pain. It's a squeak. Dip it into a spice pan.

The little mouse will make another "squeak", which is a second squeak. Then the little mouse is put in the mouth. Tighten your teeth.

Another squeak. Three squeaks! A little mouse was gone.

It's a creepy dish when I think about it. I don't know how the ancestors in ancient times consumed it. In fact, you can see such dishes in today's society.

It's just that it's not spread on a large scale.

TOP1: Monkey brain. A square table with a hole in the middle.

Place the monkey under the table. The monkey's head sticks out. Tightly hold the skull with gold wire.

Then hit it with a small hammer. The skull falls. Monkey brain presentation.

The brains are still pounding! In fact, this dish is not only the ancients. It is also a very popular dish in today's society.

Before SARS).At one time, it was also regarded as a status symbol. It can be seen that the Chinese people are deeply influenced by this kind of culture.

1. Braised pork: It is a kind of delicacy made from beef and sheep meat, cut the meat into pieces and put it into a pot, and cook it with an appropriate amount of onions, ginger slices, dried chilies, cooking wine, white pei and grinding sugar.

2. Mapo Tofu: This is a traditional dish from Sichuan, mainly composed of tofu, minced meat, garlic, sugar, light soy sauce, Sichuan pepper powder and other seasonings.

3. Kung Pao Chicken: It is one of the most popular flavors in China, its basic raw materials are chicken, green peppers, carrots, peanuts, etc., combined with pepper, sesame oil, garlic, starch and other seasonings, cooked.

4. Cola Chicken Wings: Cola Chicken Wings is a home-cooked food made with cola and other seasonings based on chicken wings to make chicken wings crispy and green chili peppers and other seasonings.

5. Cumin mutton: Shredded lamb manuscript is added with cumin seasoning, fried until golden brown, crisp and tender on the outside, sweet on the inside, and coriander vinegar gives full play to its taste.

8. Boiled fish: This is a home-cooked dish that is particularly popular in Yunnan, and its basic raw material is fish, which is made of peppercorns with jingdou, star anise, green onion, ginger, chili, star anise, coriander, oil, salt and other seasonings.

Eight major cuisines in China: Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Fujian cuisine, Suzhou cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine (in no particular order). The banquet is with five tripods, eight lamps, commonly known as eight big bowls, year, festival, celebration, welcome, send, marry rich family to eight big bowls of banquet, eight big bowls at that time concentrated on grilling, stewing, sauce, burning, stewing, stir-frying, steaming, boiling and other cooking techniques.

There are many other ways to eat the eight bowls according to the region: the menu of the eight bowls of Beijing folk is basically fixed after hundreds of years of running-in, namely the big bowl of three yellow chicken, the big bowl of yellow croaker, the big bowl of elbow, the big bowl of meatballs, the big bowl of rice noodle meat, the big bowl of button meat, the big bowl of loose pork and the big bowl of pork ribs. Sichuan folk eight bowls of traditional dishes, also known as three steamed nine buckles, steamed fish, steamed elbow, steamed fragrant bowl crispy pork, salted roasted white, Dongpo meat, buckle duck, buckle chicken, steamed pork, sandwich meat.

"Halal Eight Bowls", imported from Dachang, namely stewed lamb, braised yak meat, steamed fragrant hairtail fish, sour and hot soup loin, beef balls roasted cabbage, smoked bamboo shoots and stewed tofu, Yipin Eight Treasure Rice, etc. <>

Xuzhou's "Eight Big Bowls" include crispy fish sticks, tiger skin eggs, sugar elbows, shredded white chicken, eight treasure rice, roasted spine, buckle thousand seeds, steamed chicken, etc., all of which are cooked in the traditional way of black iron pot and wood fire. Manchu Eight Bowls Menu, "Eight Bowls" into the ordinary people's homes, ingredients are also closer to the taste of the people, generally now said "Eight Bowls" refers to the big bowl of three yellow chicken, a big bowl of yellow croaker, a big bowl of elbows, a big bowl of meatballs, a large bowl of rice noodles meat, a large bowl of button meat, a large bowl of loose meat and a large bowl of pork ribs. <>

Especially rice noodle meat; Cut the fat and thin pork belly into thin and suitable meat slices, add salt, brown sugar, soy sauce, sweet noodle sauce, ginger slices, spices, etc. to marinate overnight, then pour in the fried glutinous rice, stir evenly and then divide it into a small bowl and steam it in the pot, and the fragrant rice noodle meat is ready. Some guests come to the house to take out the rice noodles prepared in advance, and the meat is steamed in the pot, which is a good dish, which is really fat but not greasy, and has an endless aftertaste. <>

Chinese cuisine is famous all over the world, and people have summarized and formed eight major cuisines of Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui for thousands of years. There are countless kinds of food, as well as many Internet celebrity shops, fast food, etc., and people are constantly exploring various foods.

What are the eight major cuisines in China? What are the representative dishes? 80 famous dishes of various cuisines Chinese New Year's Eve feast, hurry up and choose your favorite dishes to make for your family!

Cuisine is a genre of Chinese cuisine that has evolved over a long period of time in terms of material selection, cutting, cooking and other skills, has distinctive local flavor characteristics, and is recognized by the society as a genre of Chinese cuisine.

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

As early as the Shang and Zhou dynasties, China's food culture had a rudimentary form, with Taigongwang being the most representative[1], and then in the Spring and Autumn Period and the Warring States Period of Qi Huan, the flavors of northern and southern dishes in the food culture showed differences. By the time of the Tang and Song dynasties, the southern and northern foods had their own systems. In the Southern Song Dynasty, the pattern of sweet in the south and salty in the north was formed.

In the early years of the Qing Dynasty, Sichuan, Shandong, Huaiyang, and Cantonese cuisine became the most influential local cuisines at that time, known as the four major cuisines. At the end of the Qing Dynasty, the four new local cuisines of Zhejiang, Fujian, Hunan and Hui were differentiated and formed, which together constituted the "eight major cuisines" of the Han diet. [2]

Chinese name. Eight cuisines.

Foreign name. eight cuisine

Formative factors. customs, climate, etc.

Compose. Shandong, Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan and Hui.

Crafting process. Stir-fry, burst, boil, fry, cook, boil, stew, etc.