Why is there no Northeast cuisine in the eight major cuisines? In terms of quality and taste, what i

It can be found that there is no Northeast cuisine in the eight major cuisines, and the taste of Northeast cuisine is good in terms of qualification and taste, but it will be found that Northeast cuisine is relatively bold. Although the taste is better, it is not delicate enough, which may be the reason why Northeast cuisine has not entered the eight major cuisines.

China's territory is relatively large, so there is a difference between the north and the south, so there are different food cultures in different places, and you will find that the food culture in the south will be more delicate and delicate, as gentle and lovely as the southerners. But the north is diametrically opposed to the south, the food here is more rough and bold, not in some details, so the food here tastes better, but does not pay attention to the delicacy of the dish. Every time I mention Northeast cuisine, I think of chicken stewed mushrooms, pork stewed vermicelli or pot wrapped meat, and each dish will make people's mouths, but it does not enter the eight major cuisines.

The influence of Northeast cuisine has not entered the eight major cuisines, mainly because Northeast people are more bold in eating, and they like to use pots or serve them directly to the pot when eating. For example, the iron pot roasted fish or the iron pot stewed goose and corn tortilla stewed chicken, these foods are more delicious, but the sales are poor, not as exquisite as the southern cuisine, and the northern cuisine is also relatively large. It can be found that Northeast cuisine is not particularly exquisite, and it does not care about plating, but only cares about the good and bad taste, so it is also a reason why Northeast cuisine has not entered the eight major cuisines.

It can also be found that the Northeast people are more realistic, but the names of each dish are not particularly good, although they are very down-to-earth and more bold, but compared with the southern cuisine, they will appear rougher, so there will be some differences in the names of the dishes. The main feature of Northeast cuisine is that the materials are relatively extensive, and the taste is relatively heavy, the heat must be enough to go with the wine and rice, so it is welcomed by people, although it has not entered the eight major cuisines, but the taste is very good, it is worth tasting.

Why is there no Northeast cuisine in the eight major cuisines? In terms of qualifications and taste, it is good, but it is not healthy enough, the name is too heart-wrenching, and the dishes are not exquisite enough.

China's eight major cuisines are all very delicate and delicious, that is, they are beautiful and delicious, such as Cantonese cuisine, Fujian cuisine, Su cuisine, etc., which are all very beautiful and delicious, and then look at the Northeast cuisine, the dishes are very large, many dishes are served in pots, sauerkraut white meat, cabbage fried pork, pork sections, etc., are served in pots or ** in the Northeast restaurant. The dishes are large, although they are very affordable, but they are not exquisite and delicious enough in appearance, the delicacies in the eight major cuisines are small plates are very exquisite, and each dish may be made through multiple processes, such as Dongpo meat, first fried and then stewed, and some roast duck, etc., are marinated and then marinated and then roasted, which is what everyone calls kung fu dishes, and Northeast cuisine pays attention to the large size of the dish, after eating, fast food, such as the famous iron pot stew in the Northeast or a pot of farmhouse, that is not too troublesome to make dishes, the production is very simple, But a large pot of family members eat together, and it is very durable. However, whether it is the appearance or the process, it is not as particular as the eight major cuisines.

The names of Northeast cuisine are really a bit unelegant, such as killing pigs, fried blood sausages with chili peppers, fat sausages, stove fish, etc., these names are always a little too cheesy, and the names of the eight major cuisines are very high-end and very poetic. And the most important point is that Northeast cuisine is salty, soy sauce is heavy, sauce is fragrant, sauce scrambled eggs, Beijing sauce shredded meat, soy sauce fried chicken, sauce stewed river fish, dipping pickles, only one bowl of soy sauce, one bowl of sauce, then Northeast people can make a dish. However, this kind of stir-fried vegetables with sauce is very salty, which is really not good for health, especially for the elderly, and is easy to cause hypertension and cardiovascular and cerebrovascular diseases.

And most of the Northeast dishes are stewed vegetables, cabbage and pork stewed vermicelli, iron pot stewed fish, and many vegetables are stewed, all of which have lost nutrients and are not green and healthy enough.

Northeast cuisine is delicious, the sauce is strong, and it tastes very delicious, but it is still not enough for the level of the eight major cuisines.

Mainly because the Northeast cuisine does not sell very well. It's just about the way the dishes look good.

It may be because the Northeast cuisine is stewed in a mess, and it doesn't look too distinctive, and the Northeast cuisine is poor in terms of appearance, no matter how good it looks.

Because Northeast cuisine has no characteristics, it is not as distinctive as other cuisines.

There are many kinds of cuisines in China, and we must select the eight most representative and distinctive cuisines. Northeast cuisine does not have any significant characteristics, so it is not included in the eight major cuisines.

The characteristic feature of Northeast cuisine is that it is stewed, there is nothing new, and there is no technical content, so there is none. Northeast cuisine.

Because the Northeast did not belong to the developed region before, it is not included in the eight major cuisines, but a separate cuisine.

In the past, Tohoku was a place that was not very famous, and there was no particularly representative food.

Northeast cuisine is most called home-cooked food, either boiled or stewed together, and it is also known as messy stew.

Northeast cuisine belongs to the branch of Shandong cuisine, and many Northeast people are Shandong people who went to the east of the country.

Northeast cuisine is a mess stewed in a pot, and Lu cuisine has long been innovating, but it has kept its former fame and beauty.

The reasons why the eight major cuisines do not have Northeast cuisine include insufficient history, geographical restrictions, and insufficient cultural inheritance.

1. The long history is not enough

China's eight cuisines have a long history, each with its own unique origins and developments. For example, Sichuan cuisine has a history of more than 2,000 years, while Northeast cuisine has a relatively short history and has not formed a corresponding cuisine system.

2. Geographical restrictions

The eight cuisines mainly represent the characteristics and culture of their respective regions, and these cuisines are all highly representative and represent the highest level of traditional Chinese food culture. In contrast, Northeast cuisine mainly represents the cuisine characteristics of the Northeast region, and these characteristics are not nationally representative. Although the gastronomic characteristics of Northeast cuisine are rich, they focus more on taste and texture than on the skill and delicacy of the dishes, and this style is not quite the same as the eight major cuisines.

3. Cultural inheritance is not enough

Each of the eight cuisines has its own unique cultural heritage and way of inheritance. For example, Sichuan cuisine has its own spicy culture and hot pot culture, while Hui cuisine has strict production technology and innovative traditional culture. In contrast, the cultural inheritance of Northeast cuisine is still relatively weak.

Although the Tohoku region has its own food culture and historical heritage, these have not been widely passed down and promoted.

Introduction to the background characteristics of Northeast cuisine and introduction to common dishes:

1. Introduction to background characteristics.

Northeast cuisine is a native cuisine of Northeast China, based on the cooking techniques of Han immigrants, combined with rich Northeast products, absorbing some dietary elements of ethnic groups such as the Manchu and Mongolian dynasties and foreign countries, and forming a series of its own.

Northeast cuisine is characterized by a dish with multiple flavors, salty and sweet, a wide range of materials, sufficient heat, rich taste, strong color and umami, crispy and crispy, and the cooking method is longer than stir-frying, boiling, grilling, steaming, stewing, frying, and braising . Northeast cuisine pays attention to eating boldly, enjoyable, bright color, good at using high-quality seasonal ingredients, with the help of green onions, ginger and garlic to enhance the flavor, with soy sauce and other colors to enhance the color.

2. Introduction to common dishes.

The common dishes of Northeast cuisine include pot-wrapped meat, boiled pork segments, sauce skeleton, ground three fresh, white meat and blood sausage, snow-coated bean paste, pork stewed vermicelli, chicken stewed hazel mushrooms, sauerkraut and white meat, Northeast stew, grilled three white, bear paws, pig killing vegetables and so on. Sauerkraut and pickles are also a major feature of the Northeast diet that distinguishes hunger from other cuisines.

I think Northeast cuisine belongs to a very high level, Northeast cuisine is very delicious, and the taste is very delicious; This is because the practice of Northeast cuisine is very simple and down-to-earth, so it cannot enter the eight major cuisines.

The level of Northeast cuisine is still very good as a whole, and the main reason why you can't enter the eight major cuisines may be because Northeast cuisine is too rough, and although the taste is good, the appearance is not particularly good, so this situation will happen.

Northeast cuisine is also at a very high level in China's gastronomic scene; This is mainly because the Northeast cuisine is too down-to-earth, and the cuisine is very unrefined.

China can be said to be a big catering country, and each place has its own eating habits and flavors, whether it is the style or method of the dishes, they are all different. There are a total of 8 major cuisines in China, namely Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Hui cuisine. Each of these cuisines has its own characteristics, so some people are very puzzled why the taste of Northeast cuisine and Shandong cuisine is so similar, and why it can't be included in the eight major cuisines.

Now most people have usually watched the drama "Crossing the Guandong", many people in this drama are from Shandong or Hebei, and a large number of people in the Northeast are actually descendants of Shandong people, so Shandong people are very similar to Northeast people in terms of height and accent, and even their weight is relatively similar. Shandong cuisine is known as Shandong cuisine, and Northeast cuisine is also somewhat similar to Shandong cuisine, but Northeast cuisine is not as rich in taste as Shandong cuisine, and it is not as good as marinated cuisine in terms of appearance, so it can be said to be a low-profile version. <>

If you have usually gone to the Northeast restaurant to eat, you know that the Northeast people have a particularly large amount of food when they serve food, generally served in a basin, the amount of rice is particularly large, and the taste is also very good, the more famous is pork stewed vermicelli, bean stewed pork ribs and so on. The dishes in the Northeast are indeed very, very big, and the taste is also very good, but if you lose, you will lose in appearance, which is so unrefined that even many people will feel that these dishes are leftovers when they eat Northeast cuisine. <>

China's eight major cuisines pay attention to the color, flavor and taste, whether it is the squirrel Guiyu or the Buddha jumping over the wall in other cuisines, the name is very good, the plating and practice are also very exquisite, and the process of making is also very particular about technology and knife skills. However, when Northeast cuisine is cooked, it is basically based on messy stewing, and all ingredients are put into a pot and stewed together, so it has nothing to do with the beauty in terms of shape. Moreover, the names of the dishes in the eight major cuisines are all very elegant, and some have some special meanings, which make people want to eat it when they hear it, but Northeast cuisine is basically stewed in an iron pot.

This can also be seen that the Northeast people are very bold and bold, so this kind of food seems not suitable for that kind of high-end banquet, so it has not entered the eight major cuisines.

The reason why Northeast cuisine has become one of the eight major cuisines is that it does not meet the relative standards of southerners at the relevant level of history, and it has not achieved all the color, flavor, and flavor, so he cannot become one of the eight major cuisines.

Because of the eight major cuisines, each cuisine has its own characteristics, Northeast cuisine and Shandong cuisine taste similar, belongs to the branch of Shandong cuisine, so it cannot be a separate cuisine.

Because Northeast cuisine is mainly home-cooked food, and the cooking techniques are mainly stewed, the appearance of the dishes is not particularly good-looking, so it has not become one of the eight major cuisines.

I think the main reason is that Northeast cuisine does not have any technical content, and it is only suitable for the Northeast region, and other places are not used to eating it.

The cooking technology of Northeast cuisine is too simple, the ingredients of Northeast cuisine are not particularly exquisite, and the name of Northeast cuisine is not particularly good, and it is too down-to-earth, so it is not ranked into the eight major cuisines.

I think it may be because the Northeast cuisine is too rough, so it can't be ranked.

The eight major cuisines recognized in China are: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Fujian cuisine, Suzhou cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine;

Northeast cuisine includes dishes from Liaoning, Jilin, Heilongjiang provinces and the five cities of Mengdong, and is not included in the eight major cuisines.

Yes. Ji cuisine series is Northeast cuisine. The name is blessed and the dishes are delicious.

Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan, Hui and Shandong cuisines are often referred to as China's "eight major cuisines".

Cuisine Taste.

Lu cuisine is salty and fresh.

Sichuan cuisine is spicy.

Su cuisine is sweet and rice wine flavor.

Cantonese cuisine is original, fresh and light.

Fujian cuisine salty, sweet (southern), spicy (northern) Hui cuisine heavy oily flavor, heavy salt.

Hunan cuisine is heavy oil, heavy salt, heavy spicy, pickled cured Zhejiang vegetable sauce has a strong fragrance.

Nope. The eight major cuisines are Shandong, Sichuan, Suzhou, Guangdong, Fujian, Zhejiang, Hui and Hunan.

Cuisine, also known as "Bang cuisine", refers to the dish genre of Chinese cuisine 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.

As early as the Spring and Autumn Period and the Warring States Period in China, the flavors of northern and southern dishes in food culture showed differences. By the time of the Tang and Song dynasties, the southern and northern foods had their own systems. At the beginning of the Qing Dynasty, Shandong cuisine, Huaiyang cuisine, Cantonese cuisine, and Sichuan cuisine became the most influential local cuisines at that time, known as the "four major cuisines".

By 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.

In addition to the eight major cuisines, there are some cuisines that are more influential in China, such as Northeast cuisine, Benbang cuisine, Gan cuisine, Hubei cuisine, Beijing cuisine, Hebei cuisine, Henan cuisine, Hakka cuisine, halal cuisine and other cuisines.