Which one is the most famous in Chinese food? What are the dishes in Chinese food?

The most famous dish in the world for Chinese food is Kung Pao Chicken.

China is a big country of catering culture, and for a long time, due to the influence of factors such as geographical environment, climate and products, cultural traditions and ethnic customs, China has formed a certain kinship and inheritance relationship, similar flavor of dishes, high popularity, and is called cuisine for some people's favorite local flavor genres. Among them, Shandong, Sichuan, Guangdong, Fujian, Suzhou, Zhejiang, Hunan, Hui and other cuisines are China's "eight major cuisines". Together with Beijing cuisine and Hubei cuisine, it is the "top ten cuisines".

The characteristics of Chinese cuisine are summarized as: color, aroma, taste, meaning, and shape.

Chinese food refers to Chinese-style food dishes. Chinese food is heavy on color, shape, aroma, meaning, taste, and nourishment, and Chinese people have always regarded Chinese food as their cultural pride. Chinese food is not only deeply rooted in the bone marrow of Chinese, but also affects the culture of the world.

<> Chinese cuisine includes Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Hui cuisine, Northeast cuisine, Hebei cuisine, Henan cuisine, Hubei cuisine, Benbang cuisine, Hakka cuisine, Gan cuisine, Beijing cuisine, halal cuisine and other cuisines. Chinese food is divided into eight major cuisines, the first is Shandong Lu cuisine, the representative dish "scallion roasted sea cucumber"; the second is Sichuan Sichuan cuisine, which represents the dish "fish-flavored shredded pork"; the third is Cantonese cuisine, which represents the dish "roast suckling pig"; the fourth is Fujian Fujian cuisine, which represents the dish "Buddha jumping over the wall"; the fifth is Hunan Hunan cuisine, which represents the dish "Mao Xuewang"; the sixth is Jiangsu Su cuisine, which represents the dish "Farewell My Concubine"; The seventh is Zhejiang cuisine, which represents the dish "West Lake vinegar fish"; The eighth is Anhui Hui cuisine, which represents the dish "Lao Feng Huaizhu".

Chinese food includes all Chinese food. The eight major cuisines all belong to Chinese food, and the dishes that belong to China belong to Chinese food. Breakfast dumplings are all subject to arbitration. Chinese food contains a lot of Chinese food and is very comprehensive because the scope of Chinese food is too large.

There are many genres in Chinese cuisine in cooking. Among them, the most influential and representative are also recognized by the society as China's "eight major cuisines": Sichuan, Shandong, Guangdong, Hunan, Zhejiang, Fujian, Hui, Suzhou and other cuisines.

1) Sichuan cuisine. With Chengdu flavor as the authentic, it also includes Chongqing cuisine, Dongshan cuisine, Jiangjin cuisine, Zigong cuisine, Hechuan cuisine rich in local flavor, known for its wide taste, rich flavor and thick flavor, and has a dish and a style, a hundred dishes and a hundred flavors of the reputation. The cooking is particularly particular about the heat, and is known for small frying, small stir-frying, dry roasting, and dry stir-frying.

Seasoning mostly uses three peppers, and fresh ginger, so the taste is heavy with spicy and sour aroma.

2) Lu cuisine. It is composed of local cuisine of Jinan and Jiaodong, and its cooking methods are good at exploding, burning, stir-frying, and frying, and the dishes are known for being clear, fresh, crisp and tender.

3) Cantonese cuisine. Composed of three local cuisines of Guangzhou, Chaozhou and Dongjiang, it has widely absorbed the essence of cooking technology of Sichuan, Shandong, Jiangsu, Zhejiang and other local cuisines, and has its own style and has the reputation of "eating in Guangzhou". The taste is fresh, tender, smooth, crispy, good at frying, stir-frying, burning, stewing, roasting, etc., seasoning loves oyster sauce, shrimp paste, plum paste, sand tea, red vinegar and fish sauce, quite distinctive.

The dishes are rich in color, slippery but not greasy. It is especially famous for cooking wild animals such as snakes, raccoon dogs, cats, dogs, monkeys, and rats.

4) Hunan cuisine. It is developed from the Xiangjiang River Basin, Dongting Lake area and Xiangxi mountainous area, and its taste is salty, spicy and sour; The feed is mostly pigs, cattle, sheep, chickens, duck river fresh and lake products; The cooking methods are mainly simmering, stewing, waxing, steaming, stir-frying, smoking, and stewing.

5) Zhejiang cuisine. It is represented by the dishes of Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. It is characterized by being clear, fragrant, crispy, tender, refreshing and fresh. Cooking techniques are good at stir-frying, frying, stewing, slipping, steaming, and roasting.

6) Fujian cuisine. Originated in Minhou County, Fujian Province, it is developed on behalf of the dishes of Fuzhou, Quanzhou, Xiamen and other places, characterized by beautiful tones, fresh taste and famous, cooking methods are good at frying, slipping, frying, simmering, especially "bad" is the most distinctive.

7) Hui cuisine. It is composed of local cuisines along the Yangtze River, along Huai and Huizhou. It is characterized by simple selection of materials, pay attention to fire power, heavy oil and heavy color, mellow taste, and maintain the original flavor.

Hui cuisine is famous for cooking the delicacies of the mountains and the sea, as early as the Southern Song Dynasty, "horseshoe turtle in the sand, oxtail fox in the snow", was a famous dish at that time. Its cooking methods are good at roasting, stewing, and stewing.

8) Su cuisine. Started in the period of the Northern and Southern Dynasties, after the Tang and Song dynasties, it competed with Zhejiang cuisine and became one of the two pillars of "Southern Food". 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. Its cooking skills are known for being good at stewing, stewing, roasting, simmering, and stir-frying. The ingredients used in the cooking are rigorous, pay attention to the color matching, pay attention to the shape, and the four seasons are different.

The first is Shandong Lu cuisine, the representative dish "Roasted sea cucumber with green onions".

the second is Sichuan Sichuan cuisine, which represents the dish "fish-flavored shredded pork";

the third is Cantonese cuisine, which represents the dish "roast suckling pig";

the fourth is Fujian Fujian cuisine, which represents the dish "Buddha jumping over the wall";

the fifth is Hunan Hunan cuisine, which represents the dish "Mao Xuewang";

the sixth is Jiangsu Su cuisine, which represents the dish "Farewell My Concubine";

The seventh is Zhejiang cuisine, which represents the dish "West Lake vinegar fish";

The eighth is An Weiwei cuisine, which represents the dish "Lao Feng Huaizhu".

The fifteenth: Sister Wang Feng got the power of the Iron Threshold Temple, and Qin Whale Qing got the interesting steamed bun hermitage.

There are eight major cuisines, each of which has many representative dishes. Such as the mapo tofu of Sichuan cuisine, boiled pork slices, and the nine-turn large intestine of Lu cuisine, there are too many.

Chinese food and Western food are cuisines of different cultural backgrounds, and the development of Chinese food in China is of course more extensive. Nowadays, Western food is becoming more and more popular, you can consider your interest in learning Chinese food or Western food, which one is very good to learn and develop, as long as you have excellent skills, you will not worry about no good development. If you want to study, you can come to Shijiazhuang xdf to understand, practical teaching, one-on-one guidance from professional teachers, and you can also get a college degree after graduation.

The main thing about this is to see which one you are interested in, the market for Chinese food is much higher than that of Western food, but now the market demand for Western food is also slowly expanding, so no matter which one you learn, you can do it.

Although many people say that you can save money and learn skills as an apprentice, you only know that the master has his own job every day and has no intention of teaching you anymore. Secondly, the store is profit-oriented, can you give you ingredients for you to practice? And many apprentices don't teach you, you can see it yourself, and what you can see and what you teach in practice is definitely different.

Therefore, it is recommended that you go to a professional chef school to study