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Anonymous users2024-02-12The 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.
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Anonymous users2024-02-111. Shandong cuisine pays attention to the quality of raw materials, uses salt to enhance freshness, soup to strengthen freshness, seasoning emphasizes salty and fresh, and highlights the original taste.
2. Sichuan cuisine has a variety of seasonings, a variety of dishes, a fresh and strong taste, and good use of spicy seasoning.
3. Cantonese cuisine is finely selected, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. It is required that the temperature of the oil is just right, compatible with many Western cuisine practices, and the momentum and grade of the dish are emphasized.
4. The materials used in Suzhou cuisine are rigorous, pay attention to color matching, pay attention to modeling, and the four seasons are different.
5. Fujian cuisine is especially fragrant and tasteful, and its fresh, mellow, fragrant and non-greasy style. There are three major characteristics, one is good at red lees seasoning, two is good at making soup, and three is good at using sweet and sour.
6. Hui cuisine is good at burning, stewing, steaming, heavy oil, heavy color, heavy fire power, different dishes use different fire control technology, forming a crispy, tender, fragrant, fresh unique flavor.
7. Hunan cuisine has a variety of tastes, a wide variety of varieties, heavy oil and strong color, affordable, spicy, fresh and tender. Pay attention to the combination of raw materials, and the taste penetrates each other, especially sour and spicy.
8. The dishes of Zhejiang cuisine are small and exquisite, handsome and beautiful, and the dishes are delicious and smooth, crisp, soft and refreshing. The cooking techniques are abundant, and the seafood river rarely has its own uniqueness. Pay attention to freshness, crispness and tenderness, maintain the true flavor of raw materials, and pay attention to the form, delicate and delicate, delicate and elegant.
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Anonymous users2024-02-10Sichuan, Shandong, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Hui are the special cuisines of the eight major cuisines in China.
1. Sichuan specialty cuisine faction: There are 2 factions in Chengdu and Chongqing. Characteristics: Famous for its many flavors, wide flavors, thick flavors, and strong flavors.
2. Shandong Province Specialty Cuisine Faction: It is composed of two local flavors of Jinan City and Jiaohe: deep taste, onion, ginger and garlic.
3. Jiangsu Province Specialty Cuisine Faction: It is formed by the development trend of local cuisine in Yangzhou City, Suzhou City and Nanjing City. Characteristics: Cooking techniques are famous for stewing, stewing, and simmering; Attach great importance to the soup and maintain the original juice.
4. Zhejiang Province Specialty Cuisine Faction: It is composed of local cuisines such as Hangzhou, Ningbo, and Shaoxing, and the most prestigious is Hangzhou cuisine. Characteristics: delicate and soft, mellow and waxy, fresh and non-greasy.
5. Cantonese cuisine factions: There are three factions of Guangzhou City, Chaozhou City, and Huizhou Dongjiang, which are meant by Guangzhou cuisine. Characteristics: The cooking method highlights frying, frying, stewing, stewing, etc., and the taste characteristics are refreshing, light, crispy and fresh.
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Anonymous users2024-02-09How much do you know about the eight major cuisines of China?
Subjective statement: all major cuisines can be ranked first in their respective regions. >>>More
Four major cuisines: Sichuan cuisine (Sichuan), Shandong cuisine (Shandong), Cantonese cuisine (Guangdong), Huaiyang cuisine (Jiangsu). >>>More
Lu cuisine. It is the spontaneous cuisine among the four traditional Chinese cuisines (also the eight major cuisines), and it is the cuisine with the longest history, the most abundant techniques and the most skillful. It is a representative of the culinary culture of the Yellow River Basin. >>>More
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.
Hunan cuisine] Hunan cuisine is developed from the local cuisine of the Xiangjiang River Basin, Dongting Lake area and the mountainous areas of Xiangxi. Its taste is salty, spicy, and sour; The material is mostly pigs, cattle, sheep, chickens, ducks, river fresh and lake products; The cooking methods are mainly simmering, stewing, waxing, steaming, stir-frying, smoking, and stewing. Hunan cuisine is popular because of its fine knife work, shape and taste; Because of its seasoning and attention to sour, spicy and fresh fragrance, it is unique and has won the love of people all over the country and even around the world. >>>More