Chinese Food Culture
Chinese cuisine, French cuisine and Turkish cuisine are considered to be representatives of the world's three major culinary genres.
Chinese cooking has experienced the "copper cooking period" of xia shang zhou and the "iron cooking period" after the Western Han Dynasty, and has developed to the present, and the cooking process has been continuously improved and perfected, forming a flavor system with Chinese characteristics.
First, the division of Chinese cuisine
As early as the Ming and Qing dynasties, China formed the "four major cuisines" of Lu, Su (Huaiyang), Guangdong and Sichuan.
2. Introduction to the four major cuisines in China
1. Lu cuisine
Lu cuisine, also known as Shandong cuisine, is a cuisine with a long history and the greatest influence in northern China, and is known as the representative cuisine of the north.
In the Yuan, Ming and Qing dynasties, Shandong cuisine entered the court and became the pillar of imperial cuisine.
The main characteristics of Lu cuisine: pay attention to the taste of mellow, the taste is salty and fresh, with fresh, tender, fragrant and crisp characteristics.
The cooking technique is unique and specialized in bursting and grilling techniques, which are quite distinctive in the use of sauce, green onion and garlic seasoning and the use of clear soup and milk soup to add freshness.
The representative dishes of Lu cuisine include sweet and sour carp, nine-turn large intestine, Texas grilled chicken, fried double crisp, roasted sea cucumber with green onion, steamed jiaji fish, clear soup swallow vegetables, fried oyster yellow, oil-fried conch, original shell abalone, sea rice pearl shoots, bird's nest four large pieces and so on.
Su dish
Su cuisine is also known as Huaiyang cuisine. Jiangsu Province has a superior geographical location, a warm and warm climate, and is known as the "hometown of fish and rice".
The main characteristics of Su cuisine are: a wide range of ingredients, mainly rivers and lakes and fresh seawater; fine knife work, a variety of cooking methods, good at stewing, stewing, simmering, simmering to pursue the original taste, fresh and peaceful, strong adaptability; dishes elegant style, beautiful shape.
Su cuisine is composed of Huaiyang cuisine (Yangzhou, Huai'an), Jiangning cuisine (Nanjing, Zhenjiang), Suxi cuisine (Suzhou, Wuxi) and other parts, represented by Huaiyang cuisine.
The representative dishes of Su cuisine include squirrel mandarin fish, bi snail shrimp, stewed crab powder lion's head, Vince tofu, stewed round fish, sand pot wild duck, three sets of ducks, large boiled dried silk, brine duck, called flower chicken, bawang Bieji, sheep square Tibetan fish and so on.
3. Cantonese cuisine
Cantonese cuisine has always been famous throughout the country for its wide selection of ingredients and novel and exotic dishes.
Cantonese cuisine is composed of three flavors: Cantonese cuisine (represented by Guangzhou cuisine), Hakka (also known as Dongjiang cuisine, represented by Huizhou cuisine), and Chaoshan (represented by Chaozhou cuisine), represented by Cantonese cuisine.
Representative dishes of Cantonese cuisine include Dragon Tiger Bucket, White Sea Shrimp, Crispy Suckling Pig, Baiyun Pig Hand, Taiye Chicken, Sweet Potato Button Meat, Huangpu Scrambled Egg, Stewed Grass Worm, Colorful Fried Snake Silk, Dongjiang Salt Baked Chicken, Refreshing Beef Balls, Oil-soaked Fresh Shrimp and so on.
4. Sichuan cuisine
Sichuan cuisine has three characteristics: a wide range of ingredients, a variety of tastes, and a wide range of adaptations, of which it is especially known for its diverse flavor types and ingenious changes.
Sichuan cuisine has the special flavor of "one dish and one grid" and "hundred dishes and hundred tastes".
Representative dishes of Sichuan cuisine include shredded fish, kung pao chicken, husband and wife lung slices, mapo tofu, back pot meat, lamp shadow beef, camphor tea duck, dried sautéed beef shreds, sauerkraut fish, Mao Blood Wang, spicy chicken, boiled fish, strange chicken, etc.)
Copyright notice: The picture and text are from the network comprehensive collation, the copyright belongs to the original author! Please contact us in case of infringement