8 Chinese Regional Cuisine

The cuisine is a long-standing system of selection, preparation, and cooking style, with distinctive local taste characteristics, and is recognized by the public as Chinese cuisine.

Chinese food culture cuisine refers to a set of independent cooking techniques and flavors that have developed over a long history in a particular region, due to differences in climate, topography, history, production and food habits, and are recognized worldwide. country as a local dish. The most famous cuisines are Szechuan, Hunan, Cantonese, Fujian, Jiangsu, Zhejiang, Anhui and Shandong, which are collectively known as the eight major cuisines.

Shandong cuisine

It is commonly known as Lu cuisine. It is the most influential imperial cuisine in China and the first of the eight major Chinese cuisines. Also, it became a representative of "Northern China".

The taste of Shandong cuisine is mostly salty and fresh. The ingredients are of good quality, salt is used to enhance freshness, soup is used to amplify freshness, and the seasonings are fresh and salty, accentuating the original taste. The saltiness and freshness are the main reasons the fire is so beautiful, and it is excellent for making soups and cooking seafood.

Sweet and sour carp

Szechuan cuisine

Originally from Szechuan and Chongqing, it is characterized by pungency, pungency, freshness and aroma. It is one of the most distinctive Chinese cuisine and the greatest folk cuisine. Sichuan cuisine has a reputation for being "one dish with a pattern and a hundred dishes with a hundred flavors".

The main dishes are spicy, with a variety of flavours, fresh and thick, with good use of spicy seasonings (fish aroma, spiciness, spicy, pepper, odd, sour and spicy taste).

Yuxiang shredded pork

Cantonese Cuisine

This was a late starter, but had a big impact. Most Chinese restaurants around the world are dominated by Cantonese cuisine, and worldwide Cantonese cuisine is equivalent to French cuisine, and basically all Chinese food abroad is Cantonese. Therefore, there are many people who consider Cantonese cuisine to be the representative cuisine of China abroad.

The taste is predominantly fresh and aromatic. The ingredients are carefully selected, light but not bland, fresh but not vulgar, tender but not raw, and oily but not greasy. The dish is great for a small stir fry, requiring the right amount of heat and oil temperature. It also goes well with many western dishes and is associated with the splendor and class of the dish.

Har gow shrimp dumplings

Jiangsu cuisine

It is the second largest cuisine in imperial cuisine, and today Jiangsu cuisine is still the mainstay of state banquets.

The taste is light and dominant. The materials used are very strict, with a focus on color and shape, and the seasons are different. The cooking technique is known as braising, braising and braising; the emphasis is on mixing the soup, preserving the original sauce and subtly flavours. It's also good to cook with vegetables. In Huaiyang cuisine, attention is paid to the choice of ingredients and the workmanship of the knife, and the dishes are good for making soups; in southern Jiangsu cuisine, the taste is sweet, and attention is paid to making soy sauce, using rice wine and yellow wine (Huangjiu) for seasoning.

Squirrel fish

Fujian cuisine

Fujian cuisine originating from the Fuzhou area, Fujian Province, China. It is characterized by its mild, fresh, sweet and sour taste, good selection of ingredients, strict knife workmanship and attention to fire; especially the preparation of the soup, which is said to be "one soup with ten variations".

The most common cooking methods are steaming, frying, braising, and braising.

Fresh, light and refreshing, on the sweet and sour side. The soups are seasoned very well, with freshness and flavour, and there are many types of soup dishes with traditional characteristics. Min cuisine has the following characteristics: first, smart knife work, attractive taste; second, lots of soup dishes, unlimited variety; third, distinctive seasoning, different from the other side.

Buddha Jumps Over the Wall, also known as Buddha's Temptation,FotiaoQiang

Zhejiang cuisine

Zhejiang is located on the east coast of China and is known as the land of fish and rice. Zhejiang cuisine is represented by the four regional cuisines of Hangzhou, Ningbo, Shaoxing and Wenzhou. These dishes are made from a variety of raw ingredients, which are fresh and suitable to complement each other's flavors and to fully utilize the deliciousness and nutrition of common ingredients. In particular, Hangzhou cuisine has two main taste systems, Lake Alley and Mountain Alley, both emphasizing the freshness of raw ingredients and prepared on the spot. There are also many plants in the water and mountains that are rich in many nutrients and are very beneficial for health.

The taste is especially light. The plate is small and delicate, charming and elegant, fresh and tender, soft and crunchy. The dish is seasoned with aromatic pulp and yellow wine. This cuisine is rich in cooking techniques, especially in the preparation of seafood and river food. The taste is fresh, crunchy and tender, preserving the original color and taste of the ingredients. Dishes are served with care, refined and elegant. Sweet in the north, spicy in the west and salty in the southeast.

babi dongpo

Anhui cuisine

Since the locals like to drink tea all year round, Huizhou cuisine is generally made with oil and sauce, which contains a lot of oil, color and fire, with a thick gravy, dark color and strong taste. At the same time, because Huizhou has many mountains and water and many ingredients, Huizhou cuisine focuses on the originality of food.

Its main taste characteristics are salty and fresh, highlighting the original taste, paying attention to fireworks and focusing on food tonics. In terms of cooking methods, the main techniques are roasting, braising, braising, steaming and smoking.

Stinky mandarin fish

Hunan Cuisine

It is one of the eight major Han Chinese cuisines with a long history in China. Hunan cuisine is very well seasoned, with a strong emphasis on spicy, salty, fresh and sour flavors. In summer, when it is hot, it is light and fragrant. In winter, when it is wet and cold, it is hot, spicy and fresh.

The taste is mainly spicy, with a wide variety. They are rich in oil and rich in color, and affordable; spicy, aromatic and soft and tender. The emphasis is on the interaction of ingredients and the interpenetration of flavors. Hunan cuisine is very spicy and flavorful. In comparison, Hunan cuisine is better boiled, almost to the point of perfection. In terms of color, it is divided into boiled red and white, and in terms of seasoning there is boiled clear gravy, boiled thick gravy and boiled milk gravy. Simmer slowly over low heat, the original taste of the dish.

Chop bell pepper fish head

Which dish would you like to try?

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