Cooking cook recipes that use a variety of cooking ingredients, cooking techniques through a variety of dishes to create a particular method of cooking products.
Eight cuisine refers to Sichuan, Cantonese cuisine, dishes, Zhejiang, Shandong, Anhui cuisine, Fujian cuisine, Jiangsu, Hunan
China is a big country dining culture, has long been an area because of geographical environment, climate products, and cultural traditions and ethnic customs and other factors, the formation of certain inherited genetic relationship between the food flavor similar point, higher visibility, and some people love well-known genre called local flavor cuisine. Among them, Shandong cuisine, Sichuan, Jiangsu cuisine and Cantonese cuisine, enjoy called "eight cuisine", with vegetables and E Cai Jing, is the "top ten dishes." Ben Wang Journal focuses on "Eight Chinese cuisine" as a kind of how the development and evolution of food culture and its features, superb technique and the famous representatives of food. Also somewhat brief and Ecai Beijing cuisine.
Eight of the first when pushed Shandong cuisine cuisine. Formation and development of Shandong cuisine and culture from the Shandong province of history, geography, economic conditions and practices were good about. Shandong is one of the cradles of China's ancient culture. Located in the lower Yellow River, mild climate, Shandong Peninsula in the Bohai Sea and Yellow Sea between prominent. Aspect within the mountains, cross rivers and lakes, Woyeqianli, rich resources, convenient transportation, and cultural development. The grain output ranks third; vegetables, a wide range of quality, is known as "the world's three major garden" one. If Jiaozhou Chinese cabbage, Zhang Qiu onion, garlic Cangshan, Laiwu ginger are renowned at home and abroad.
Fruit production ranks first in the country, only Apple would account for more than 40% of total output. Pigs, sheep, poultry, eggs production is also extremely impressive. Aquatic products is also third in the country, of which there are precious seafood shark's fin, sea cucumber, large shrimp, sea bream, halibut, abalone, swan eggs, antiquata, scallops, venosa, seaweed and other world famous. Brewing industry has a long history, variety, excellent quality, such as the Los mouth vinegar, soy sauce, Jinan, Jimolaojiu, are renowned for quality goods. Such rich natural resources, the development department for the Shandong cuisine provides inexhaustible material resources.
Shandong cuisine is extremely long history. "Shangshu Yu Gong" contains "Qingzhou tribute salt", indicating at least in the Xia Dynasty, Shandong has been seasoned with salt; far in the Zhou's "Book of Songs" in the Yellow River have been eating fish and carp bream record, and now Sweet and Sour Yellow River Carp is still the leader in Shandong cuisine can see the trace back. Shandong cuisine can be traced back to the Warring States Department of embryonic period. Qilu unique natural conditions, the two countries, in particular, Qi mountainside near the sea, with fish and salt of interest, so the Duke first into dominance.
Sichuan features:
First, careful choice of materials. Since ancient times, chefs cooking dishes, very particular about the choice of raw materials, Sichuan cuisine is no different. It requires a rigorous _select_ion of raw materials, so that amount of material used to make the best of its energy, it is necessary to ensure the quality, and pay attention to conservation. Sought to include the _select_ion of raw materials seasoning. The choice of many Sichuan pepper is on the focus, such as spicy, home-style taste-based dishes, Sichuan, Pi must watercress; the production of fish flavor type dishes, etc. must Sichuan pickled pepper.
Second, fine knife. Sichuan produced a knife is a very important part. It requires producers carefully, pay attention to specifications, according to the needs of cooking dishes, all with forming the raw material to make the same size, same length, thickness and the same uniform thickness. This is not only easy to make dishes flavored, neat appearance, but also avoid raw and cooked vegetables into the missing, old or young mixed. Such as boiled beef and stir beef dry silk, their features are delicate and Suxiang slag, if the pork meat cut length, width, thickness and inconsistent level of attainment will be difficult to distinguish when cooked, raw and cooked hard to distinguish. In this way, you have a superb skills, but also can not make delicious dishes of high quality.
Third, a reasonable match. Sichuan cuisine, with reasonable demands on the raw materials to highlight the characteristic flavor. Sichuan alone with the material points, is equipped with, pay attention to strength, and an appropriate mix of meat and vegetarian dishes. Sauvignon are advised to use alone, not with; short person with short, strong person with thick, or combination of shades, but not to seize flavor; meat and vegetarian dishes with properly, not be confused. This requires, in addition to _select_ing the main raw material, but also do a good job of matching accessories, do dishes taste harmonic richness, primary and secondary raw materials with distinct texture group all complement each other, beautiful bright color coordination, color, flavor to dishes not only all good with food value and appreciate the rich nutritional value and artistic value.
"Eight cuisine" dishes the characteristics and representativeness
China's "eight major culinary" art of cooking with a charm all of its dishes are also great deal of diversity of characteristics. Shandong cuisine
Genre: Jiaodong two parts by the Jinan and composed of local flavor
Features: gorgeous, L. and garlic, especially cooked seafood, soup and a variety of animal organs for long.
Dishes: fried large Ha, stewed conch, sugar cakes carp
Sichuan cuisine
Schools: There are Chengdu, Chongqing, the two schools.
Features: more than the taste, flavor wide Wei Hou, Sauvignon known.
Vegetables: Gongbaojiding, a product bear's paw, fish-flavored pork, dry shark fin
Jiangsu Cuisine
Genre: from Yangzhou, Suzhou, Nanjing, local cuisine evolved.
Features: cooking skills to braise, stew, simmer known; attention to tone soup, keeping juice.
Vegetables: boiled chicken soup kan-ssu, clear crab meat, lion head, crystal knuckle, and bag fish duck
Zhejiang cuisine
Genre: by Hangzhou, Ningbo and Shaoxing, the local food composition, the most famous dishes in Hangzhou.
Features: fresh soft and smooth, mellow cotton waxy, clean, fresh.
Vegetables: Longjing shrimp, motorcoach, Jiaohua chicken
Guangdong Cuisine
Genre: there Guangzhou, Chaozhou, East River three schools, as represented by Guangzhou dishes.
Features: cooking outstanding fried, fry, braise, stew, etc., characteristic taste is cool, light, crisp and fresh.
Vegetables: 3 Phoenix Conference snake dragon and tiger, burning suckling pig, salt Bureau (left plus front of a fire) chicken, melon cup, old meat
Hunan cuisine
Genre: focus on spicy, spicy, sour, spicy, Jiao Ma, Hong fresh, especially hot and sour majority.
Vegetables: red and far-shark, rock sugar young man had left
Fujian cuisine
Genre: by Fuzhou, Quanzhou, Xiamen and other places developed, and its representative in Fuzhou cuisine.
Features: with seafood as the main raw material, focusing on sweet and sour Xianxiang, delicious fresh color.
Vegetables: Snow chicken, Jin Shoufu, burning bad piece of chicken, orange sea bream, prawns Tai Chi
Anhui cuisine
Genre: from Anhui, local flavor along the Huaihe River along the river and pose. Anhui cuisine is the main representative.
Features: The ham Sami, rock sugar to mention fresh, good burning stew, pay attention to fire workers.
Vegetables: Hulu duck, chicken fuliji
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