What are the special dishes and what are the varieties of special vegetables?

Special dishes refer to special vegetables, including rich vegetables, ginseng vegetables, heart-saving vegetables, artemisia, ground bamboo shoots, purple and black potatoes, dry lotus root, chicken flowers, kidney nourishing vegetables, snow cherry seeds, vegetable hibiscus, Zhejiang Jiaxing Xinchengqi garden art seedlings.

"Special dishes" emphasizes the word "special", which should be different from ordinary vegetables in terms of variety selection, cultivation methods, circulation and sales, cooking and production, etc. To sum up, there are "four specials", that is, "special (zhǒnɡ), special (zhònɡ), special sale, special food", and all four are indispensable. The four "special" constitute the production, supply and marketing chain of "special dishes", forming their own unique laws.

As producers, marketers and consumers of "special dishes", we must have a good understanding of the interrelatedness between the "four special dishes" in order to better produce, market and consume "special dishes".

Special vegetable varieties include burdock, chayote, celery, bulb lettuce, cherry tomatoes, and so on. How to eat burdock: peel, wash, shred, put the burdock in a pot, add oil, garlic, green onion, salt, chicken essence, vinegar, stir-fry for 5 8 minutes, and then eat; How to eat lettuce:

Wash the lettuce, put it in a pot, add water, garlic, salt, chicken essence, and cook for 2 minutes; How to eat celery: Wash the celery, cut it into sections, put it in a pot, blanch it, remove it, put it in a bowl, add green onions, ginger and garlic, salt, light soy sauce, hot oil, stir well, and serve.

About the lettuce that is bulging

Bulb lettuce, also known as western lettuce, round lettuce, etc., is an annual or biennial herbaceous plant of the family Asteraceae lettuce. Native to the Mediterranean coast, it prefers a cool, humid climate.

About burdock

Burdock, also known as: evil truth, strong man. Platycodon, Asteraceae biennial herbaceous plant, basal leaves broadly ovate, up to 30 cm long, up to 21 cm wide, most or a few capitate inflorescences in the umbel or conical umbel inflorescence, achenes oblong ovate or oblique oblong-ovate, flattened on both sides, light brown.

The flowering and fruiting period is from June to September. It is mainly distributed in China, Western Europe, Kashmir, Europe and other places.

About celery

Celery, an umbelliferous plant, it is neither a root vegetable, nor does it belong to the sticky food Celery was introduced from abroad, has been widely cultivated and loved by the people, with wide and thick petioles, a large number of leaves per plant, and a large weight, up to more than 1kg. Celery and celery (Chinese celery).

China's Seven Major Cuisines refer to the seven main cuisines in Chinese food culture, including Sichuan, Cantonese, Hunan, Shandong, Suzhou, Fujian, and Zhejiang.

Sichuan cuisine is made with a variety of ingredients and rich flavors, including spicy hot pot, boiled fish, and kung pao chicken. Cantonese cuisine is a Cantonese cuisine known for being light, delicious, delicate and diverse. Cantonese cuisine has a unique flavor and exquisite production, focusing on the original flavor, including abalone, roast duck, white cut chicken, etc.

Hunan cuisine is known for its spicy, sweet and sour flavor and delicious taste. Hunan cuisine pays attention to cooking skills, strict selection of materials, and varied tastes, including chopped pepper fish head, flavor snake, Mao's braised pork, etc. Shandong cuisine is famous for its salty and fresh, oily, delicious taste, good color and flavor.

Shandong cuisine is finely selected and has unique seasoning, including roast duck, seafood feast, etc.

Su cuisine is known for its elegance, freshness, meticulousness and exquisiteness. Su cuisine is strictly selected, finely made, and pays attention to the color and trembling of the fragrance, including squirrel osmanthus fish, called Hua chicken, etc. Fujian cuisine is known for its freshness, tenderness, smoothness and coolness.

Fujian cuisine is exquisitely selected, with superb cooking skills and varied tastes, including Buddha jumping over the wall, sand tea noodles, eight treasure rice, etc. Zhejiang cuisine is known for its freshness, tenderness, softness and smoothness. Zhejiang cuisine is strictly selected, the cooking skills are superb, and the taste is unique, including West Lake vinegar pants simple fish, Dongpo meat, etc.

The history of the development of China's seven major cuisines

1. Shandong cuisine: Shandong cuisine is one of the oldest Chinese cuisines, originating in Shandong. In the Spring and Autumn Period, the Lu State had cooking techniques, which later developed into Lu cuisine.

Shandong cuisine is mainly based on cooking techniques such as boiling, stewing, frying, exploding, stewing, and stir-frying, with a light taste and featuring seafood and barbecue.

2. Sichuan cuisine: Sichuan cuisine originated in Sichuan and began to form and develop during the Qing Dynasty. Sichuan cuisine is spicy, sour, sweet, salty, and fragrant as the main tastes, and at the same time uses a variety of cooking techniques, such as cooking, steaming, boiling, frying, roasting, stir-frying, etc.

The specialties of Sichuan cuisine include kung pao chicken, mapo tofu and so on.

3. Cantonese cuisine: Cantonese cuisine originated in Guangdong and began to form and develop around the Qing Dynasty. Cantonese cuisine focuses on light, fresh, tender, smooth and refreshing, and pays attention to the freshness and quality of ingredients. Cantonese specialties include steamed fish, roast goose, etc.

4. Su cuisine: Su cuisine originated in Jiangsu and Shanghai, and began to form and develop around the Qing Dynasty. Su cuisine is characterized by the diversity and exquisiteness of cooking techniques, and the taste is light without losing umami, and there are special dishes such as "clear soup noodles" and "lion's head".

5. Fujian cuisine: Fujian cuisine originated in Fujian and began to form and develop around the Tang Dynasty. Fujian cuisine is characterized by the diversity and richness of cooking techniques, with a light, delicious and delicate taste. The specialties of Fujian cuisine include Fujian sand tea noodles, eight treasure rice, etc.

6. Zhejiang cuisine: Zhejiang cuisine originated in Zhejiang and began to form and develop around the Song Dynasty. Zhejiang cuisine is mainly characterized by light, delicious, fragrant and tender, and the cooking techniques are also very unique, such as "West Lake vinegar fish", "Dongpo meat" and so on.

7. Hunan cuisine: Hunan cuisine originated in Hunan and began to form and develop around the Ming Dynasty. Hunan cuisine is mainly sour, spicy, fragrant, tender and fresh, and the cooking techniques are also very unique, such as "taste duck", "chopped pepper fish head" and so on.

Specialty dishes refer to places that are different from other dishes, can be distinguished from other dishes, have special tastes, their own characteristics, and unique regional flavors, which are not found in other dishes.

In China, the cuisine culture is broad and profound, with a variety of dazzling dishes, take "cuisine" as an example, from folk home cooking to hotel dishes, thousands of kinds of dishes, and some local snacks, country snacks and the like, it is even more difficult to count, each with its own taste and characteristics. In short, it needs to have its own unique taste, and have local flavor and charm to be worthy of the title of "special dish".

Most of them contain special nutrients, unique flavors, and some species also have certain protective and protective health and disease prevention effects. It can be seen that special vegetables are not named by botanical classification. >> for more information, please refer to China market research** Market research shows that since the 80s, under the new situation of reform and opening up, China's foreign affairs, foreign trade and tourism industry have been unprecedentedly prosperous, and the foreign-related hotels and restaurants, tourism industry and other industries need special side dishes**, in order to meet this part of the demand, began to introduce "Western cuisine" varieties from abroad, at that time, "Western cuisine" belongs to special needs**, which is rare in the market, so some people call this kind of vegetables special vegetables.

After 20 years of introduction and promotion, some special dishes have now become familiar to people as "popular vegetables". Specialty vegetables in a broad sense can be divided into the following categories: 1

Western cuisine is a variety that is directly introduced from abroad. Such as chicory, bulb lettuce, celery, broccoli, bulb fennel, kale, burdock, etc. 2.

Newly bred varieties are new varieties cultivated by agricultural science and technology workers using advanced breeding technology. Such as female carrots, colored peppers, thornless cucumbers, orange cabbage, etc. 3.

Famous and high-quality varieties in various places are famous, special and excellent vegetable varieties in some areas of China. Such as Northeast female carrots, lettuce, seaweed, jicama, mustard, high cabbage, kale, purple back geranium, gourd, chayote, carrot and so on. 4.

Wild Vegetables In recent years, wild vegetables have regained popularity, and some of them have been developed as good edible vegetables. For example, bracken in North China, Artemisia annua in Jiangsu and Hubei, sand mustard in Gansu and Inner Mongolia, mushroom in Inner Mongolia, Malan cabbage in Anhui and Jiangsu, and purslane, borage, pu cabbage, watercress and so on. 5.

Microgreens, also known as pocket vegetables, are also popular vegetable varieties in recent years. Such as cherry tomatoes, cherry radish, mini cucumbers, finger-shaped zucchini, chili peppers, etc. Some of these vegetables are directly introduced and some are newly cultivated.

Specialties: China has a vast territory and abundant products, and for thousands of years, various places have formed their own local characteristics of flavor cuisine, including southern flavor and northern flavor, "sweet in the south and salty in the north", as well as "eight major cuisines", "four famous dishes" and so on. This set of "Chinese Flavor Recipes" is carefully prepared for friends who want to cook and taste the flavors of all over China at home, and is solemnly recommended by food experts! This book is part of a series that introduces Northeast specialties.

Taste this Northeast style dish and taste the special dishes!

The so-called special dishes refer to whether they are tried from the visual perception or the sense of taste, there are characteristics at all. Specialties are not only the core of the hotel catering industry, but also the unique skills of the chefs engaged in the preparation of dishes; If you want to be a chef in a large hotel, how can you do it without a few unique skills at hand? Therefore, to be a professional chef, you must know how to make a series of special dishes.

Cuisines with obvious local characteristics are called special dishes.

China has a vast land, abundant food and culture. For thousands of years, various places have formed flavors and cuisines with their own local characteristics, commonly known as special dishes. This kind of special cuisine is divided into southern flavor and northern flavor, there is the saying of "sweet in the south and salty in the north", as well as "eight cuisines", "four famous dishes" and so on.

For example, Sichuan is famous for its spicy food, with specialties such as potted shrimp, dried braised fish, mapo tofu, and husband and wife lung slices.

China has a vast territory and is a big country for vegetable planting, with extremely rich variety resources and many rare local vegetables. When the economy is not very developed and the transportation is not very convenient, some regional famous, special and excellent vegetable varieties are only circulated in a small area, but few people know about the larger range of the country. With the development of the market economy and the continuous expansion of the field of market circulation, in the past, only a small amount of vegetables were planted in a specific area, and they were regarded as local names, special and excellent varieties of vegetables, such as sunflower, thousand leaf red, snake gourd, lotus root, taro, seaweed sprout, nepeta, golden gourd, angelica for vegetables, etc., and moved towards a larger market.

Special dishes refer to special vegetables, such as rich vegetables, ginseng vegetables, heart-saving vegetables, artemisia annua, bamboo shoots, and purple and black potatoes.

Dry lotus, chicken flowers, kidney tonic cabbage, snow cherry seeds, vegetable hibiscus, Zhejiang Jiaxing Xinchengqi garden art seedlings.

There are many types of "special dishes", and because "special dishes" is a dynamic and changing concept, the definition of its types is not very strict. As the saying goes, rare is strange, rare is strange, strange things, utensils always make people feel a special feeling. From this point of view, the types of "special vegetables" can be summarized into four types, namely, vegetables newly introduced from abroad, local rare vegetables, vegetables grown in the north and south, and wild vegetables cultivated artificially.