What is the experience of eating all eight cuisines?

The best thing is Cantonese food! Actually, I'm a northerner, and for some reason, I've liked light since I was a child! The food in my hometown always made me difficult to accept that salty and greasy feeling, but later I came into contact with Cantonese food, which made me like it immediately, the light and palatable, smooth but not greasy taste, really made me want to stop.

In the past few years, I have traveled around, and I have really eaten a lot of different styles of dishes, and the eight major cuisines should have been exhausted. Personally, I think that Sichuan cuisine has always dominated the headlines of food, with a fresh and mellow taste, and good at spicy seasoning. It's still delicious, so spicy.

From this point of view, if there was a foodie in ancient times, it must be the Shu people.

We really haven't eaten the eight major cuisines, only ate five dishes of Lu cuisine when we were greedy, and then I didn't know how to eat the Cantonese food that people invited was very cheap in ninety-eight years, which would cost two or three thousand meals, and I ate some Shanghai cuisine in Shanghai, and I ate some Huaiyang cuisine in Hangzhou, Hunan white pepper and dried beans can also be used, but Sichuan cuisine will go to the hospital after eating. Which of you said that I am in a hurry with you about Lu cuisine, Huaiyang soup is very delicious, I dare not make it too troublesome to put down chopsticks, Cantonese cuisine is second, Huaiyang is tied for second, Hunan cuisine is third, Chongqing casserole can quench hunger, to Sichuan will not be without vegetables to eat, and finally remember one point, never mention Lu cuisine, let people sleep and flow Harazi dishes!

Sichuan's home-cooked food is the first, there are too many delicious dishes such as back pot meat, fish-flavored shredded pork, konjac roast duck, etc., and kimchi and cold dishes are even more exquisite. Huaiyang's processing of the dish itself is the most delicate and on the table. Zhuqiao soft-shelled turtle, soft pocket long fish, open cattail cabbage, lion's head, boiled dried shreds (I don't like it, but the recognition is high) and so on are all good.

Guangdong's seafood, soup, and morning tea (stronger than Yangzhou, especially its raw meat buns) are all good. Zhejiang Hangzhou cuisine is neutral and most of the tastes in the country are suitable, and Longjing shrimp and Dongpo meat are representatives. Ningbo seafood is too raw, and I don't like it.

Anhui cuisine is also good, but stinky mandarin fish is not accepted. Hunan cuisine is somewhat similar to Sichuan cuisine, which is more harmful to it in comparison, and chopped pepper fish head is still very good. The amount of Lu vegetables is large and full, the salt is heavy, and the sea cucumber roasted with green onions can be regarded as a must.

Fujian cuisine is eaten less, and the only impression is the Tulong in Xiamen. Shanghai cuisine is actually not distinctive, but it is eclectic and tastes good. The level of table food in Guizhou is not high, but the Wujiang fish is good, and there are cold dishes mixed with garlic sprouts (special case, most restaurants do not have it) I am very impressed.

The level of noodles in Shaanxi is very high, and it is average in terms of the meals eaten.

I grew up as a snack of Sichuan cuisine, and later became a chef, and I often eat it from other cuisines. When I was a child, I thought that the meat was the best, but now I prefer fish, and the treatment of fish in different cuisines is really different.

It is said that "food is in Guangzhou", because in Guangzhou you can eat all the eight major cuisines, and you can choose from sour, hot, salty and light. I am a native of Guangzhou, and the eight major cuisines have their own style, which is difficult to salivate.

In fact, every place has its own local specialties, which are worthy of pride and nostalgia for the locals. I'm from Guangdong, and our openness and tolerance towards food is great. Not only are things delicious, people not only love to eat, but they are also very good at learning and communicating, and are willing to spend time and energy.

Guangdong first has nothing to say (counting Hong Kong and Macau), Chongqing Chengdu is second, Shandong, Beijing and Yunnan are third, Nanjing and Guangxi are fourth, Guizhou, Hebei and Tianjin are fifth, Henan and Shanxi are sixth

I feel that there is nothing to boast about after eating all the eight major cuisines, the eight major cuisines were initially formed in the Ming Dynasty, and after the Qing Dynasty, they were basically formed, and in the future, with the development of the economy, new cuisines or eating habits will be formed, and it is difficult to say.

Chinese cuisine is rich in variety, with many flavors and gorgeous flavors. The formation of several major cuisines has also been gradually formed in the long process of evolution under the influence of historical culture, climate and environment, religious beliefs, national habits, and the level of development of productive forces.

I still like Cantonese food. Then there is Jiangsu and Zhejiang cuisine.

Many dishes have a long history, and in the vast Guanzhong area, there are still traditional dishes such as eight bowls. In fact, this began to take shape during the Zhou Dynasty. It can be said that the steamed vegetable series is a fairly early way of cooking.

Each cuisine has its own essence, and I am not excluded. But I'm from Hunan, and I'm used to eating spicy food, so I love Hunan cuisine even more.

The eight cuisines are just a framework, and as a chef, I naturally understand that even if I eat all the eight cuisines, there are still delicious things to develop.

Sichuan cuisine does hang. I like it.

Only Huaiyang cuisine and Sichuan cuisine can be on the table.

It's all good. But I personally think that the most cost-effective is Nanjing's duck blood vermicelli soup!

I'm not qualified for this question because I haven't eaten Lu cuisine and Fujian cuisine.

I'm going to make a table full of people.

I prefer to eat from the north.

Fujian cuisine from Fujian has always been considered to have the weakest presence among the eight major cuisines. Words such as "the decline of Fujian cuisine", "can't get out of Fujian", and "difficult to get out of the circle" are always with Fujian cuisine.

1. Fujian cuisine depends on the quality of ingredients.

Fujian and Guangdong are connected, Fujian cuisine and Cantonese cuisine are similar, pay attention to the freshness of ingredients, Fujian near the sea, rich in seafood resources, seasoning with condiments, pay attention to the freshness of food. In the mountainous areas of Fujian, its dishes are characterized by freshness, strong fragrance and mellowness, and they are good at cooking mountain delicacies and wild game. It can be said that high-quality ingredients are the foundation of Fujian cuisine, even if the skilled and experienced Fujian cuisine masters, there are no fresh ingredients**, and "it is difficult for a clever woman to cook without rice".

2. The production process of Fujian cuisine is complex.

Traditional Fujian cuisine was first used in "government private dishes", from the processing of ingredients to cooking techniques, there is no sloppiness. Fujian cuisine attaches great importance to knife skills, and "slices are as thin as paper, shredded as hair, and flowers are like lily" is the best praise for Fujian kitchen knife work. It is not flashy and showy, all the knife skills are carefully designed to reflect the original taste and texture of fresh ingredients.

3. There is a big difference in the taste of Fujian cuisine between the north and the south.

Fuzhou cuisine likes sweet and sour, southern Fujian has a light taste, Hakka cuisine is salty and fatty, Puxian is elegant and slightly sweet, northern Fujian cuisine is spicy and salty, and eastern Fujian is fresh. It is rare for a catering brand to bring together Fujian cuisine with such a big difference in taste between the north and the south, and there are very few brands that truly achieve it.

Instructions for Fujian cuisine

Fujian cuisine is one of the eight major cuisines in China, which has been formed through the mixing of Han culture in the Central Plains and Minyue culture. Originated in Fuzhou, based on Fuzhou cuisine, and later integrated with the flavor cuisine of eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Puxian. Fujian cuisine in the narrow sense refers to Fuzhou cuisine, which first originated in Min County, Fuzhou, Fujian, and later developed into three schools of Fuzhou, southern Fujian, and western Fujian, that is, Fujian cuisine in the broad sense.

Fujian cuisine is mainly fresh in taste, mellow, fragrant and soupy, and is good at red dregs and sweet and sour seasoning.

Since the people of Fujian often travel to and from the sea, the food customs have gradually formed a unique cuisine with open characteristics. 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 the soup road extensively, it is unique in the cooking garden.

Fuzhou cuisine is light and fresh, pays attention to soup and freshness, and is good at all kinds of mountain and sea delicacies; Southern Fujian cuisine (Xiamen, Zhangzhou, Quanzhou) pays attention to the seasoning of condiments, heavy and fragrant; Western Fujian cuisine (Changting, Ninghua area) is salty and spicy, and most of the cooking is mountain delicacies, especially the flavor of the mountainous area. Therefore, Fujian cuisine has formed three major characteristics, one is good at red grains seasoning, the second is long in soup making, and the third is long in the use of sweet and sour.

The above content reference: Encyclopedia - Fujian cuisine.

As one of the eight major cuisines in China, Hui cuisine can also be eaten in Jinan.

Hui cuisine is characterized by "heavy oil, heavy color, and heavy taste".

If you simply understand that "put a lot of oil, the color is very dark, and the taste is very heavy", it is wrong, and the characteristics of Hui cuisine are to pay attention to the use of oil, the color of the dishes, and the original flavor of the dishes.

In terms of cooking, he is good at roasting and stewing, mostly using ham to enhance the flavor and rock sugar to enhance the freshness. Many dishes are cooked and stewed for several hours in advance, and then put on a plate and processed before being served, and the serving speed is very fast

The whole courtyard is an antique Hui architectural style, and the interior decoration of the house is exquisite and elegant, all of which feel the intentions of the boss, so that diners can experience the real charm of authentic Hui cuisine

It is named after smelling stinky and fragrant to eat, the meat is tight and delicate, full of elasticity, put it in the mouth and chew it gently, the aroma immediately fills the mouth, Li Xi closed the mellow fragrance into the taste, the aftertaste is endless, the authentic stinky mandarin fish is this taste is right

Edamame tofu. Edamame tofu is also a famous dish in Huizhou, as the name suggests, it is "tofu with cracked hair". When it was served on an iron plate, it was still bubbling with oil, and the aroma was fragrant. It must be eaten hot to feel the soft and crispy taste, like eating salty cheese.

The frying, frying, exploding, smoking, stuffing, stewing, drying, and burning of Sichuan cuisine all need to be stir-fried urgently, with large heat and short at the same time, so the serving speed of Sichuan cuisine is generally the fastest.

The 8 major cuisines sell big dishes not according to speed, but according to order.

Sichuan cuisine. Zhejiang cuisine is referred to as Zhejiang cuisine. Cantonese cuisine, Hunan cuisine, Suzhou cuisine.

Lu cuisine, Hui cuisine, and Fujian cuisine.

Sichuan cuisine is served quickly and is top-notch.

The side dishes are served first, and the hot dishes are served on large, medium and small plates.