Four famous dishes in China? What are their characteristics?
Shandong cuisine is the first of the eight major cuisines. Shandong cuisine includes Qingdao, Jiaodong School represented by Fushan Gang, and Jinan School in Dezhou and Tai 'an. And there are elegant and luxurious Confucian dishes that can be called "Chun Xue", as well as various local famous dishes and flavor snacks dotted between them. Jiaodong cuisine is good at frying, frying, roasting, frying and steaming; The taste is fresh and light; Most of the ingredients are shrimp, conch, abalone, oyster yellow, kelp and other seafood. One of the famous dishes is "abalone with original shell", and the main ingredient is Zhenhai abalone from Changshan Islands. Cooked by traditional Shandong cuisine, it is delicious, tender and appetizing. Other famous dishes include shark's fin with crab roe, dried scallop with hibiscus, roasted sea cucumber, roasted shrimp, fried oysters and steamed Cargill fish.
Jinan school is famous for soup, supplemented by frying, frying, burning and frying. The dishes are clear, fresh, crisp and tender. Among them, there are clear soup jambalaya and milk soup Pu dishes, which are fresh and elegant and unique. Sweet and sour yellow river carp with tender inside and burnt outside, crispy pot tofu with oil, and rare vegetarian dishes all show the skill of Jinan school. During the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan cleaned the pig's large intestine, cooked it with spices until it was soft and crisp, cut it into pieces, and added soy sauce, sugar and spices to make a rich and fat braised large intestine, which was famous throughout the city. Later the production was improved. Blanch the cleaned large intestine in boiling water, fry it in an oil pan, and then add seasonings and spices for cooking. This dish tastes more delicious. Literati call it "Jiuzhuan Large Intestine", and because of its exquisite production, it is the Taoist "Jiuzhuan Lian Jin Dan".
"Eight immortals crossing the sea to make arhats" was the first course of Confucius' birthday banquet, and shark's fin, sea cucumber, abalone, fish bones, fish belly, shrimp, asparagus and ham were selected as the "eight immortals". Chop the chicken breast into mud and make it into arhat money at the bottom of the bowl, which is called "arhat" Put it in a circular porcelain jar, arranged in eight directions, put Luohan chicken in the middle, sprinkle with ham slices, ginger slices and blanched cabbage leaves, and then pour in the cooked chicken soup. In the past, this dish was sung in an opera when it was served on the table. While tasting delicious food, I went to the opera, which was very lively.
Cantonese cuisine is also one of the eight major cuisines in China. Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous dishes from the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, superb skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Try to be light in summer and autumn, rich in winter and spring, good at stir-frying, and need to master the temperature and oil temperature. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian. After being affiliated to Guangdong, it was influenced by the Pearl River Delta. Therefore, Chaozhou cuisine is close to the strengths of Fujian, Guangdong and Anhui cuisine, and it is a school of its own. He is good at cooking seafood, especially soup, vegetarian dishes and beets. Fine knife work and pure taste. Dongjiang cuisine, also known as Hakka cuisine, originated in the Central Plains. At the end of the Han Dynasty and the end of the Northern Song Dynasty, he moved south to avoid war and lived in Dongjiang, Guangdong. Its language and customs still retain the inherent characteristics of the Central Plains. Most dishes are meat, and few are aquatic. The main ingredients are outstanding, paying attention to fragrance, weight and saltiness. Casserole dishes are famous for their unique local flavor.
There is also a school of Hainan cuisine in Cantonese cuisine, which has fewer varieties but has the unique flavor of tropical food. In cooking, Cantonese cuisine is mainly fried, but also stewed, fried and roasted. Pay attention to fresh, tender, cool and smooth, and there was a saying of "five flavors and six flavors". The "five flavors" are fragrant, loose, smelly, fat and strong, and the "six flavors" are sour, sweet, bitter, spicy, salty and fresh. At the same time, pay attention to color, fragrance, taste and shape. Many Cantonese dim sum are baked in the oven, which has the characteristics of western food. The main famous Cantonese dishes are crispy roast suckling pig, Long Hudou, Taiye chicken, national food, Chaozhou roast eagle goose, monkey brain soup and so on. Among them, "roast suckling pig" is the most famous specialty in Guangzhou. With the changes of the times, cooking has been continuously improved, and the goal of "color like amber and real gold" has been truly achieved. The skin is crisp and soft, and the inside and outside are fragrant, which is suitable for the tastes of southerners. "Laoyeji" is a traditional famous dish in Guangzhou, which began in the late Qing Dynasty and was interrupted in the 1970s. Well-known are the Man-Han Banquet in Nanyang Hall, fragrant perch balls, drunken shrimps and crabs in Jufeng Garden, assorted cold dishes, one pot and one product and high-quality sesame balls, the semi-crispy rice balls in Yubolou, the crispy crucian carp in Fulai, the roast duck in Wanzhan Hall, the Jiangnan Baihua Chicken in Wenyuan Garden, the braised abalone slices in Nanyuan Garden and the Dinghu vegetarian dishes in Xiyuan Garden. Wang Ji's roast suckling pig, Xinyuan's fish cloud soup, Jinling's duck slices, Guan Zhen's clear soup fish belly, Taotaoju's fried crab, vegetable root incense, Lu Yu's skinned suckling pig, Baiyun pig hand, Taiping Pavilion's western-style sauce pigeon, etc.
Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu. The poet Li Bai lived in Sichuan for nearly 20 years. He likes to eat the local famous braised duck. After the chef slaughters the duck, he puts it in a container, adds various seasonings such as wine, injects soup, seals the container with a large piece of soaked paper towel, and keeps the original flavor after steaming, which is both fragrant and tender. In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of the Tang Dynasty and went to Beijing to worship the Hanlin. Based on the stewed and steamed ducks he ate when he was young, he dedicated the steamed ducks such as carved flowers, medlar and notoginseng to Xuanzong. The emperor was very happy and named this dish "Taibai Duck". During the Qianlong period of the Qing Dynasty, Li Diaoyuan, a famous scholar in Luojiang, Sichuan Province, systematically collected 38 cooking methods of Sichuan cuisine, such as frying, sliding, frying, frying, boiling, scalding, boiling, pasting, brewing, rolling and frying. There are many famous dishes, both official and local. During the Tongzhi period of the Qing Dynasty, there was a small restaurant near Wanfuqiao outside the north gate of Chengdu. The food made by the female shopkeeper surnamed Chen with hemp grains is spicy and delicious, which is very popular. This is the famous "Mapo Tofu", and later the restaurant was renamed "Chen Mapo Tofu Shop".
Ding Baozhen, a native of Xianfeng, Guizhou, was once the governor of Shandong, and then the governor of Sichuan. Because of his meritorious service in defending the border, he was named "Prince Shao Bao" and was called "Ding". He likes to eat fried diced chicken made of peanuts and tender diced chicken, which became "kung pao chicken" after being introduced into the market. Since the late Qing Dynasty, Sichuan cuisine has gradually formed a kind of cuisine with extremely strong local flavor, which has the characteristics of extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five kinds of dishes: banquet dishes, popular leisure dishes, home-cooked dishes, nine-button three-steamed dishes and flavor snacks. Its flavor is clear, fresh, mellow and strong, and it is famous for its spicy taste. It has a considerable impact on the upper reaches of the Yangtze River and Yunnan-Guizhou. Now, Sichuan cuisine has spread all over the country, even overseas, and has the reputation of "Sichuan flavor".
Sichuan cuisine is represented by Chengdu and Chongqing cuisine. The condiments used are complex, diverse and distinctive; In particular, pepper, pepper, onion, ginger, garlic, vinegar and Pixian bean paste, which are known as the "three peppers", are used frequently and in large quantities, far from being comparable to other cuisines. In particular, "fishy smell" and "strange smell" are inseparable from these condiments. If a substitute is used, the taste will be discounted. Sichuan cuisine has the saying of "seven flavors and eight flavors", that is, sweet, sour, hemp, spicy, bitter, fragrant and salty; "Eight flavors" are fish, sour and spicy, pepper and hemp, strange taste, spicy, red oil, ginger juice and homely. There are as many as 38 cooking methods. In terms of taste, Sichuan cuisine pays special attention to "one dish, one style", which is excellent in color, fragrance, taste and shape. Therefore, there is a saying in the international culinary world that "food is in China and taste is in Sichuan". There are more than 300 famous Sichuan dishes, such as Deng Ying beef, Zhangcha duck, beef omasum hotpot, husband and wife lung slices, Dongpo cuttlefish and steamed sauce dumplings.
Among them, the production method of "Deng Ying Beef" is different and its flavor is unique. Slice the roe of cow hind legs, sprinkle with parched salt, wrap the roe in a jar to dry, spread it on a wire rack, dry it in an oven, steam it in a steamer, take it out, cut it into small pieces and steam it thoroughly. Finally, stir-fry thoroughly in a wok, add seasoning, take the pan to cool, and sprinkle with sesame oil. This dish is translucent, paper-thin and shiny red. When placed under the lamp, the red shadow of beef slices can be reflected on paper or wall, as if it were a light show. "Husband and wife lung slices" is a famous flavor dish in Chengdu. According to legend, in the 1930s, there was a vendor named Guo Chaohua, who made cold beef and lung slices with his wife, walked around the streets and sold them with baskets. People jokingly call it "husband and wife lung slice", which is still in use today.
Dongpo cuttlefish is a delicious food related to Su Dongpo, a great writer in the Northern Song Dynasty, in Leshan, Sichuan. The cuttlefish is not a cuttlefish in the sea, but a cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River at the foot of Lingyun Mountain and Wulong Mountain Scenic Resort in Leshan City, also known as "cuttlefish". According to legend, when Su Dongpo went to Lingyun Temple to study, he often went to Lingyunyan to wash the inkstone. The fish in the river ate its ink, and its skin was as thick as ink. People call it Dongpo cuttlefish. Moreover, it, together with Jiangtuan and Feihuan, is known as the three famous fish in Chuanjiang, and has become a special dish of Sichuan cuisine. "Steamed Jiangtuan" is called the delicacy of Jialing. During the War of Resistance against Japanese Aggression period, Zhang Shijie and Zheng Zuhua, famous chefs of Liu Yun Restaurant in Chengjiang Town, Sichuan Province, cooked dishes such as "barbecued pork buns" and "steamed dumplings". General Feng Yuxiang went to the Liu Yun Hotel to taste the sauce dough before he visited the United States for water conservancy. After eating, I praised "Sichuan Jiangtuan, which really deserves its reputation".
Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. Its production is fine, its materials are extensive and its varieties are various. It is characterized by rich oil, strong color and strong practicability. Pay attention to the crispy, sour, hot, soft and tender taste.
Xiangxi cuisine is famous for its fragrance, sour and spicy taste, and it is rich in mountain flavor. Hunan cuisine has developed rapidly, forming a set of cooking techniques such as stewing, stewing, roasting, frying, frying, smoking and waxing. The main famous dishes of Hunan cuisine are Dong chicken, braised shark's fin, steamed bacon, whole duck with bread, spicy winter bamboo shoots and chestnuts. Among them, "Braised shark's fin", also known as "Anzu shark's fin", is a famous dish in Hunan. Cooking methods are shark's fin, chicken soup, soy sauce and so on. Simmer with a small fire. Juice is delicious and famous for its freshness and softness. During the Guangxu period of Qing Dynasty, Jinshitan liked this dish very much, so his chef improved the method of braised fish wings, cooking chicken, pork belly and shark fin together, making the shark fin softer and more mellow and delicious. Tan Jinshi is highly praised for his delicious food and is famous all over the world. Therefore, this dish was created by Jia's chef, so it is called "shark's fin in the temple".
This dish spread to Changsha in the early Qing Dynasty and late Ming Dynasty and became a famous dish in Hunan. "Five-yuan fairy chicken", also known as "five-yuan whole chicken", has existed since ancient times. There is a record of "fairy stewed chicken" in Tiaodingji in Qing Dynasty. Its production method is "wash it, put it in a bowl, mix it with soy sauce, dry stew it with soup, and fill the tender chicken belly with astragalus to count the money, which is more beneficial to people." This is a chicken stewed with astragalus, which can strengthen the body and prolong life, hence the name "fairy chicken". During the Tongzhi period, there was a "five-yuan fairy chicken", which was said to be made by Qu Yuan Pavilion. At first, it was steamed with whole chicken and astragalus. Later, litchi, longan, red dates, lotus seeds and medlar were added, seasoned and steamed. It was named "Five-Yuan Fairy Chicken". 1938, the Japanese invaders bombed Changsha, and the restaurant was moved to Nanning, where Li Zongren once gave a big banquet.
Fujian cuisine is also one of the eight major cuisines, which is famous for cooking delicious food. On the basis of giving consideration to color, fragrance, taste and shape, he is especially good at fragrance and taste. Its fresh, mellow, meaty and non-greasy flavor features are unique in China's food culture. Fujian cuisine has always been famous for its fine selection of materials, rigorous knife work, exquisite cooking, blending and seasoning of soup and winning by taste. Its cooking skills have four obvious characteristics. First, it uses careful slicing, cutting and cutting to make raw materials with different textures thoroughly eaten. Therefore, Fujian kitchen knife workers have the reputation of "cutting flowers like plums, shredding like hair, and being as thin as paper". For example, in the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces respectively, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and seasoned. This kitchen knife is exquisite, jellyfish and shredded radish are mixed together, which makes it crisp, tender and refreshing and full of fun.
"Golden bamboo shoots with chicken paste" is a "golden bamboo shoot" in which winter bamboo shoots are cut into three hairs. Every 100g winter bamboo shoots should be cut into 500g~600g filaments with uniform length and uniform thickness. In this way, the winter bamboo shoots can be integrated with the paste made of chicken paste. After clever cooking, minced chicken and shredded bamboo shoots taste particularly good. This dish has been famous for a hundred years. Second, there are many soups and vegetables, and the changes are endless. Cai Minduo Tang has a long history, which is closely related to Fujian's rich seafood resources. Fujian cuisine has always been associated with freshness, purity and nourishing. Among all kinds of cooking methods, soup cuisine can best reflect its original flavor. Therefore, there are many soups of Fujian cuisine, which is for this purpose.
The "multi-soup" of Fujian cuisine is multi-soup. By selecting various auxiliary materials, the inherent astringency, astringency and fishy smell of different raw materials are eliminated, so that dishes of different qualities have their own characteristics after soup blending, so there is a saying that "one soup becomes ten". If the dried squid smells fishy, it must be removed by boiling, otherwise it is not suitable for making crisp and tender dishes. But once boiled, it loses its original flavor, so it is necessary to prepare squid soup separately to achieve the effect of paying equal attention to quality and taste.
When mussels are soaked in chicken soup, the fresh mussel juice is salty and needs to be processed. But if you wash it, it will be too light. Therefore, mussel meat is cut into large pieces with exquisite knives, cooked in a boiling pot until it is 80% mature, put into a soup bowl, and then washed into salty and suitable hot chicken soup. This kind of clam meat is fresh and crisp, and the chicken soup is mellow and delicious, which complement each other. Chew slowly, and the fragrance and freshness are integrated. Third, the seasoning is peculiar and unique. Fujian cuisine is sweet and sour, which is related to the rich and colorful condiments and cooking materials in Fujian. Sweet taste can remove fishy smell, sour taste is refreshing, and light taste can keep its texture fresh and pure. Famous dishes of Fujian cuisine, such as litchi meat, sweet and sour pork feet, crispy crucian carp with chopped green onion, fresh razor clam with white sauce, etc., just reflect the characteristics of sweet and sour light. Fourth, exquisite cooking, elegant and generous. The cooking skills of Fujian cuisine not only have their own characteristics, such as steaming, frying, stewing, stewing, boiling, stewing, etc., but also differ from those of frying, steaming and stewing. On the tableware, Fujian cuisine is covered with large, medium and small bowls, which is very delicate and elegant. Famous dishes such as "stir-fried tongue with Xi Shi", "steamed fish" and "Buddha jumping over the wall" clearly reflect the characteristics of Fujian cuisine. Among them, the "Buddha jumps over the wall" is particularly famous, with its fine selection of materials, rigorous processing, heavy fire work and heavy stewing utensils, making it a famous delicacy at home and abroad.
Fujian cuisine originated in Minhou County, Fujian Province, and developed from local dishes in Fuzhou, Xiamen in southern Fujian and Quanzhou in western Fujian, with Fuzhou cuisine as the main representative. Fuzhou cuisine is fresh, light and refreshing, sweet and sour, and pays special attention to the preparation of soup materials. Another characteristic is to make good use of red distiller's grains as ingredients, which has the functions of antisepsis, deodorization, fragrance enhancement, taste improvement and color matching. In practice, there are more than ten kinds of fermented grains, fermented grains, fried grains, drunk grains, fermented grains, etc., among which the most famous dishes are fried snails with light grain, drunk chicken, braised seashells with bad sauce and so on. Minnan cuisine is not only fresh and refreshing, but also famous for paying attention to ingredients and making good use of sweetness and spicy food. The most commonly used ingredients are Chili sauce, sand tea sauce, mustard sauce, orange juice and so on. Its famous dishes are "duck with sand tea", "shredded chicken with mustard tuber" and "Dragon Ball on the East Wall". Fujian cuisine is mainly salty and spicy, and most of them are peculiar to mountainous areas, such as "braised stone scales in oil" and "stir-fried ground monkeys", which have a strong mountain flavor.
"Buddha jumps over the wall" is the most famous classic dish in Fujian cuisine. Legend has it that it began in the Daoguang period of the Qing Dynasty. In Quanzhou, Fujian Province, Dongbi longan was used as raw material, and dishes were made with lean pork, fresh shrimp, water-soaked mushrooms, water chestnuts and eggs. It was named "Dongbi Dragon Ball" and became a famous local flavor dish. "Fried Xishi Tongue" is cooked with mussels, which is a specialty of Zhangxiang in Changle, Fujian. Whether it is boiled, fried, mixed or stewed, the tongue of stone has a sweet and delicious taste, which is unforgettable.
Zhejiang cuisine has a long history. People in the capital open restaurants in the south and use northern cooking methods to make the rich raw materials in the south delicious. "Cooking in the south and cooking in the north" has become a major feature of Zhejiang cuisine. For example, in the past, the taste of southerners was not sweet, but after northerners went south, it affected the taste of southerners, and sugar was also put in the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material. At that time, famous chefs in Shi Jing operated hundreds of hangzhou dishes dishes such as "Hundred Vegetables Soup", "Five Flavors Roasted Chicken", "Monopterus albus" and "Steamed Mud Fish with Wine", and later "Southern Meat" appeared.
What makes Zhejiang cuisine unique is that it varies from time to time and from place to place. Its production is exquisite and diverse, and it likes to name dishes after scenic spots. Cooking methods are mainly frying, frying, stewing and frying, which are fresh and crisp. Ningbo, located in the coastal area, is characterized by "salty and fresh" and "salty and fresh and smelly" flavor. He is good at steaming, stewing and stewing seafood, emphasizing freshness, softness and smoothness, paying attention to soup and keeping the original flavor. Shaoxing cuisine is good at cooking seafood and poultry, with crisp and waxy taste and rich rural flavor. The main famous dishes are West Lake vinegar fish, Dongpo meat, crab broth, hometown southern meat, dry fried bell, steamed meat with lotus leaf powder, West Lake water sheep soup, Longjing shrimp, Hangzhou stewed chicken, Tiger Run stewed chicken and dried vegetables.
Among them, "West Lake Vinegar Fish" is a traditional dish in Hangzhou. It is said that there was a young man named Song by the West Lake in the Song Dynasty, who made a living by fishing on weekdays. Once he was ill, his sister-in-law went fishing by the lake herself and cooked him food with vinegar and sugar. After eating, he recovered Later, the name of this dish became "West Lake Vinegar Fish". "Longjing Shrimp" is the best Longjing tea in Hangzhou. Longjing tea is produced in the mountainous area near West Lake in Hangzhou, Zhejiang, and Lion Peak in Longjing Village is the best. Known as "green, fragrant, mellow and beautiful". Longjing tea was listed as a tribute in Qing Dynasty. At that time, Anhui used the tender tips of Que Tongue and Eagle Claw tea to make precious dishes, while Hangzhou used Longjing new tea to make fried shrimps with fresh river shrimps around Tomb-Sweeping Day, hence the name "Longjing Shrimp", which soon became the most famous specialty in Hangzhou.
"Fresh eel owl" is a famous dish in Ningbo, Zhejiang Province, and fish owl is the favorite food of fishermen in the southeast coast. It's called "yellow croaker owl" made of yellow croaker and "eel owl" made of eel. The "fresh eel owl" made in Ningbo every winter and during the Spring Festival can be eaten after a little air drying. "Braised pork with dried vegetables" is a famous dish in Shaoxing. Cook with Shaoxing's unique dried mushrooms and pork belly, and stew until crisp and rotten. At the same time, the meat oil permeates into the dried vegetables, and the fragrance of the dried vegetables permeates into the human flesh, bringing out the best in each other, crisp, fragrant, waxy and soft, and delicious.
Jiangsu cuisine is a local flavor dish in Jiangsu. In the Spring and Autumn Period, Yi Ya of the State of Qi taught art in Xuzhou, and the "fish belly mutton" created by him spread through the ages, which is the origin of the word "fresh". In order to stab the King of Wu, Zhuan Xu made a "whole fish moxibustion" at Daiwa College in Taihu Lake, and one of them was the "Squirrel Mandarin Fish" in Songhelou, Suzhou. Liu An, king of Huainan in Han Dynasty, invented tofu in Bagongshan, which was first spread in Jiangsu and Anhui. Emperor Wu of the Han Dynasty drove the barbarians to the seaside and found that the "fish intestines" that fishermen liked were delicious, and Ming Di in the Southern Song Dynasty was also very cold. In fact, "fish intestine" is the white ovary of squid fish. When Hua Tuo, a famous doctor, was practicing medicine in Jiangsu, he and his Jiangsu disciple Wu Jin both advocated "cremation" of cooked food, that is, diet therapy. Liang Wudi ZSZSZSZ believes in Buddhism, advocates vegetarianism and takes gluten as a dish. Ge Hong in Jin Dynasty had a "Five Scholars" theory, which had a great influence on Jiangsu edible fungi. Zanning, a monk in the Southern Song Dynasty, wrote Bamboo Shoots and summarized the experience of eating bamboo shoots. Tofu, gluten, bamboo shoots and mushrooms are called the "four donkey kong" of vegetarian dishes. The origins of these delicacies are all related to Jiangsu. In the Northern and Southern Dynasties, the "Tianchu" in Nanjing could make dozens of dishes with one melon and dozens of flavors with one dish.
A famous city in the world, called "Yangyi II", Yizhou is now Sichuan. The prosperous market has promoted the development of cooking technology of Jiangsu cuisine. The "golden jade" of Songjiang in Sui and Tang Dynasties, sugar ginger and honey crab; Suzhou's exquisite peony and Yangzhou's hazelnut are all exotic dishes with exquisite shapes. The staple food and snacks of Jiangsu cuisine were called "seven absolutely healthy" in the Five Dynasties. Its rice grains are distinct, soft but not rotten, and can be used to wipe the table; Noodles are tough and can be continuously worn into strips; Cake is transparent and can reflect words; Wonton soup is clear and can be ground with ink; The prickly heat is crispy and "chewed enough to disturb the people ten miles away", which shows the subtlety of the skill. Great changes have taken place in the taste of Jiangsu cuisine since the Song Dynasty. It turns out that the food in the south is salty and the food in the north is sweet, so the Jiangnan fish and crabs that pay tribute to Chang 'an and Luoyang should be sweetened with sugar and honey. The Song Dynasty moved south to Hang Cheng, and a large number of Central Plains scholars moved south, which brought the influence of Central Plains flavor. Sue and tin like sweetness today, which is why. In addition, during the Tang and Song Dynasties, especially since the Jin and Yuan Dynasties, more and more Muslims came to Jiangsu, and Jiangsu cuisine was influenced by authentic cuisines, making cooking more colorful. Since Ming and Qing Dynasties, Jiangsu cuisine has been influenced by many local flavors. In the past, Fu Cha, the king of Wu, and Yang Di, the emperor, went boating and feasting, and the emperor who played dragon boat enjoyed the dishes on board. At this time, as a means for businesses to make profits, it can also be tasted by ordinary people.
Wild vegetables are abundant, Jiangsu people have the name of "eating grass", Gaoyou Wang Pan has a monograph, and Wu Cheng'en is also reflected in The Journey to the West. In Jiangnan restaurant, there are Manchu dishes and a "Manchu-Chinese banquet". In the drink, fragrant dew emerged. In A Dream of Red Mansions, Baoyu eats sweet-scented osmanthus, and Dong Xiaowan personally makes rose fragrance. Huqiu Shantang Restaurant sells fragrant dew, which nourishes the body and makes people's teeth and cheeks fragrant. In addition to restaurants, there are also a large number of teahouses, and the tea style has become more prosperous since Qianlong. After 1840, western food appeared in trading ports, and restaurants combining Chinese and western food appeared. According to "Clearing Banknotes" compiled by Tsui Hark in Hangzhou, "Yao seal has its own characteristics, such as Shi Jing, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou, Huai 'an and other places. "Half of the top ten cities are in Jiangsu. Jiangsu cuisine consists of three local cuisines: Huaiyang, Suzhou, Wuxi and Xuhai, with Huaiyang cuisine as the main body. Huaiyang is located in the middle of Jiangsu, east to Haiqi Tongtai Yanfu, west to Jinling Liuhe, south to Jingkou Jintan and north to Huaibei. Huaiyang cuisine is characterized by strict selection of materials, emphasis on knife and fire, emphasis on original flavor, prominent main ingredients, elegant color, novel shape, moderate saltiness and mild taste, so it is widely used. In cooking skills, stew, stew, simmer and simmer are often used. Among them, Nanjing cuisine is famous for cooking duck dishes, while Zhenyang cuisine is famous for cooking chicken dishes and Jian Jiang dishes. Its fine points are fermented noodles, scalded noodles and crispy noodles. Suzhou-Wuxi cuisine includes Suzhou and Wuxi, Changshu in the west and Shanghai, Songjiang, Jiading and Kunshan in the east. Shanghai cuisine refers to the local gang that Shanghainese call themselves, not other Shanghai cuisine. Suzhou cuisine and Huaiyang cuisine have similarities and differences. Its shrimp, crab, bass, cakes, boats and snacks are the best in the province, and the oily ones are the flavors of Suzhou cuisine in other places. Its dishes pay attention to modeling, aesthetics, gorgeous colors, unique stewed white juice, bad red yeast flavor, strange fragrance; It tastes sweet, especially in Wuxi. Thick but not greasy, light but not thin, crisp without losing shape, smooth and tender without losing flavor. Xu Haicai used to be close to Qilu flavor, which was used by all five animals. Aquatic products won by seafood. The dishes are rich in color, salty and full of five flavors. Cooking skills are mostly boiling, frying and frying. In recent years, three local dishes have been developed and changed. Huaiyang cuisine changed from peaceful to slightly sweet, which seems to be influenced by Suzhou and Wuxi cuisine. Su cuisine, especially Su cuisine, has been influenced by Huaiyang cuisine from sweet to peaceful. Xu Haicai's salty taste is greatly reduced, and its color tone is elegant, which conforms to Huaiyang cuisine. In the whole Jiangsu cuisine, Huaiyanglai still dominates.
There are many famous dishes in Jiangsu cuisine, such as the long fish mat in Huai 'an, which is the eel mat, with hundreds of varieties. Three sets of ducks in Yangzhou, stuffed with duck chicken, braised chicken, stewed turtle, shredded pork, sweet and sour mandarin fish, double-skinned saury, Wensi tofu, stewed lion head, crystal dish hoof in Zhenjiang, steamed herring, preserved meat in Jingjiang, steamed chicken in Yixing, Jinling salted duck in Nanjing, stewed core, dried salted duck, pine nuts and steamed herring.
Among them, three sets of ducks are traditional dishes. The Qing Dynasty's "Tiaoding Ji" recorded the making method of duck sets, that is, "fat ducks are boned, dried salted ducks are boned, stuffed into other people's stomachs, steamed and served as a whole". Later, the chef in Yangzhou gathered the three kinds of birds, namely lake duck, wild duck and pigeon, and cooked them in a purple casserole in Yixing, and simmered the soup slowly. Domestic ducks are fat and tender, wild ducks are crispy, pigeons are delicate and tender, and the flavor is unique.
Yangzhou boiled dried silk is related to Emperor Qianlong's trip to the south of the Yangtze River. After six trips to the south of the Yangtze River, Yangzhou local officials hired famous chefs to cook delicious food for the emperor. One of them is "Jiusi Soup", which is made of shredded tofu and ham and stewed in chicken soup. Very delicious. In particular, dried silk is finely cut, its fragrance permeates well, and it is famous all over the world for inhaling all kinds of fresh flavors, so it was renamed as "boiled dried silk". Cook with shredded chicken and ham, call chicken dry fire, cabbage dry, shrimp shrimp. Siwen tofu also began in Qianlong period, and the legend of lion's head began in Sui Dynasty. After visiting Qionghua in Yangzhou, Yang Di was very attached to Wansongshan, Qiandun, Ivory Forest and Sunflower Mountain, four famous scenic spots in Yangzhou. After returning to the palace, the chef was ordered to cook four dishes with the above four scenes as the theme, namely Sweet and Sour Mandarin Fish, money shrimp cake, ivory chicken strips and sunflower meat. The emperor appreciated it very much and gave a banquet to entertain the ministers. Since then, these dishes have spread all over the country.
Inspired by the "Sunflower Sacrifice to Meat", the famous chefs in Zhiguofu in Tang Dynasty made huge meatballs into sunflower-like, lion-like heads, which can be braised or stewed. Stewed very tender, after adding crab powder, it becomes "stewed lion's head with crab powder", which is very popular in Zhenyang area. Crystal trotters, also known as Zhenjiang meat dishes, are said to have been bought by the owner of a small hotel in Jiuhai Street, Zhenjiang more than 300 years ago. He wanted to pickle them with salt, but he misused the nitrate used by his father-in-law to make firecrackers. Who knows that the meat quality has not changed, but it is harder and more fragrant, and the meat is red and white. Soak in clear water, blanch, add onion ginger, pepper, fennel and cinnamon, and stew with water. I wanted to detoxify at high temperature, but the aroma was fragrant. The aroma attracted Zhang, a fairy, and turned him into a white-haired old man and bought it. Four trotters ate three and a half, and the shopkeeper ate the remaining half, only to find it delicious. Since then, he has used this method to make meat dishes. Jinling salted duck is a famous dish in Nanjing, where ducks are popular for cooking. Someone once said that "Jinling Duck is the best in the world". After the Ming Dynasty made Jinling its capital, Jinling roast duck first appeared, followed by Jinling salted duck. This dish is made from the "osmanthus duck" of the Mid-Autumn Festival in August that year. Pickling with hot salt and clear salt water, taking out and drying in the shade. When eating, it is boiled in water, with white skin and red meat, full of flavor, fresh and delicious, and unique flavor. It is as famous as the "salted duck" that appeared in the late Ming Dynasty, and it sells well in the north and south of the country. Another "stew core" is said to be an imperial envoy of the Qing Dynasty, who lives in Wanzhu Park and never tires of eating vegetables every day. Stewed core is made of short-legged yellow cabbage. Crispy eel in Liangxi is a famous dish in Wuxi. Liangxi is a river in Wuxi, a famous city in southern Jiangsu. It was named after the restoration of Liang Xiao in the Southern Dynasties. Liangxi is also an alias of Wuxi. In the late Ming and early Qing dynasties, famous chefs in Wuxi shredded live eel, fried it in an oil pan, and stewed it in strong brine made of wine, soy sauce, sugar, monosodium glutamate and spiced powder, so that the eel shreds were tightly wrapped in marinade, which made it sweet and crisp to eat and became the top seasoning of wine. Later, it became famous in Jiangsu and became a traditional specialty of Wuxi.
Anhui cuisine consists of Huizhou cuisine along the Yangtze River, Huaihe cuisine and Huizhou local cuisine. The dishes along the Yangtze River are represented by the local dishes in Wuhu and Anqing, and later spread to Hefei, where they are good at cooking seafood and poultry. The dishes along the Huaihe River are composed of local dishes such as Bengbu, Suxian and Fuyang.
Anhui Anhui cuisine is the main representative of Anhui cuisine, which originated in Shexian county at the foot of Huangshan Mountain, namely ancient Huizhou. Later, Tunxi Town near Xin 'an River became a distribution center for famous teas such as "Qi Hong" and "Tunlu" and local products such as Huimo and She Yan, with prosperous business and developed catering industry. The focus of Anhui cuisine gradually shifted to Tunxi, where it was further developed. Song Gaozong once asked Wang Zao that Wang Zao was still a bachelor, and Wang Zao quoted Mei's poem to answer "Cowtail Beaver in the snow, horseshoe turtle in the sand". Oxtail civet is civet cat, also known as white forehead. Anhui cuisine is good at boiling, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.
Its famous dishes include ham turtle, braised civet, pickled fresh mandarin fish, Wuwei smoked chicken, Fuliji roast chicken, political bamboo shoots, stewed pigeon in Huangshan and so on. Among them, "stewed turtle with ham", also known as "stewed turtle with horseshoe", is the oldest traditional dish in Anhui cuisine. Stewed with the most famous local specialty "sand horseshoe turtle" According to legend, in the Southern Song Dynasty, this dish was handed down from Gaozong to local officials for tasting. During the Ming and Qing Dynasties, some famous poets and laymen went to Huizhou to taste the delicious "horseshoe turtle", which became a unique traditional dish in Anhui. According to legend, in the thirty-ninth year of Qianlong, namely 1774, the cook of Wuwei county smoked the chicken first and then pickled it, making it golden and shiny, rich in sebum, delicious and unique, and was called "Wuwei smoked chicken".
Later, it gradually spread to other parts of Anhui, and by the end of the Qing Dynasty, it had spread all over the province. "Fuliji roast chicken" originated from braised chicken in Dezhou, Shandong Province. Originally called red chicken. After the chicken was cooked with seasoning, it was coated with a layer of Redmi Qu, which was not very famous at that time. In 1930s, the chef of Guanxing Roast Chicken in Texas moved to Fuli Town, bringing with him the production technology of spiced boneless braised chicken in Texas. He improved the selection of red chicken and added a lot of condiments to make the chicken golden in color, crisp and boneless, and delicious. Fuliji roast chicken is becoming famous. Among them, Guan, Wei and Han roast chicken restaurants are the most famous. Therefore, rich roast chicken is as famous as Dezhou braised chicken and enjoys a high reputation at home and abroad.