菜谱是烹调厨师利用各种烹饪原料、通过各种烹调技法创作出的某一菜肴品的烧菜方法。
八大菜系指的是川菜、广东菜、浙江菜、山东菜、安徽菜、福建菜、江苏菜、湖南菜
中国是一个餐饮文化大国，长期以来在某一地区由于地理环境、气候物产、文化传统以及民族习俗等因素的影响，形成有一定亲缘承袭关系、菜点风味相近，知名度较高，并为部分群众喜爱的地方风味著名流派称作菜系。其中，鲁菜、川菜、苏菜和粤菜、享称为“八大菜系”，加上京菜和鄂菜，即为“十大菜系”。本网刊就着重介绍“中国八大菜系”作为一种饮食文化如何发展和演变以及其特点，高超技法和著名代表菜。同时也略带介绍一下京菜和鄂菜.
八大菜系之首当推鲁菜。鲁菜的形成和发展与由山东地区的文化历史、地理环境、经济条件和习俗尚好有关。山东是我国古文化发祥地之一。地处黄河下游，气候温和，胶东半岛突出于渤海和黄海之间。境内山川纵横，河湖交错，沃野千里，物产丰富，交通便利，文化发达。其粮食产量居全国第三位；蔬菜种类繁多，品质优良，是号称“世界三大菜园”之一。如胶州大白菜、章邱大葱、苍山大蒜、莱芜生姜都蜚声海内外。
水果产量居全国之首，仅苹果就占全国总产量40%以上。猪、羊、禽、蛋等产量也是极为可观。水产品产量也是全国第三，其中名贵海产品有鱼翅、海参、大对虾、加吉鱼、比目鱼、鲍鱼、天鹅蛋、西施舌、扇贝、红螺、紫菜等驰名中外。酿造业历史悠久，品种多，质量优，诸如洛口食醋、济南酱油、即墨老酒等，都是久负盛名的佳品。如此丰富的物产，为鲁菜系的发展提供了取之不尽，用之不竭的原料资源。
鲁菜历史极其久远。《尚书·禹贡》中载有“青州贡盐”，说明至少在夏代，山东已经用盐调味；远在周朝的《诗经》中已有食用黄河的鲂鱼和鲤鱼的记载，而今糖醋黄河鲤鱼仍然是鲁菜中的佼佼者，可见其渊远流长。鲁菜系的雏形可以追溯到春秋战国时期。齐鲁两国自然条件得天独厚，尤其傍山靠海的齐国，凭借鱼盐铁之利，使齐桓公首成霸业。
川菜特点：
一是选料认真。自古以来，厨师烹饪菜肴，对原料选择非常讲究，川菜亦然。它要求对原料进行严格选择，做到量材使用，物尽其能，既要保证质量，又要注意节约。原料力求包括调料的选用。许多川菜对辣椒的选择是很注重的，如麻辣、家常味型菜肴，必须用四川的郫县豆瓣；制作鱼香味型菜肴，必须用川味泡辣椒等。
二是刀工精细。刀工是川菜制作的一个很重要的环节。它要求制作者认真细致，讲究规格，根据菜肴烹调的需要，将原料切配成形，使之大小一致、长短相等、粗细一样、厚薄均匀。这不仅能够使菜肴便于调味，整齐美观，而且能够避成菜生熟不齐、老嫩不一。如水煮牛肉和干煸牛肉丝，它们的特点分别是细嫩和酥香化渣，如果所切肉丝肉片长短、粗细、厚薄不一致，烹制时就会火候难辨、生熟难分。这样，你再有高超的技艺，也是做不出质高味美的好菜的。
三是合理搭配。川菜烹饪，要求对原料进行合理搭配，以突出其风味特色。川菜原料分独用、配用，讲究浓淡、荤素适当搭配。味浓者宜独用，不搭配；淡者配淡、浓者配浓，或浓淡结合，但均不使夺味；荤素搭配得当，不能混淆。这就要求，除选好主要原料外，还要搞好辅料的搭配，做到菜肴滋味调和丰富多采，原料配合主次分明，质地组全相辅相成，色调协调美观鲜明，使菜肴不仅色香味俱佳，具有食用价值，而且富于营养价值和艺术欣赏价值。
四是精心烹调。川菜的烹调方法很多，火候运用极为讲究。众多的川味菜式，是用多种烹调方法烹制出来的。川菜烹调方法多达几十种，常见的如炒、熘、炸、爆、蒸、烧、煨、煮、焖、煸、炖、淖、卷、煎、炝、烩、腌、卤、熏、拌、糁、蒙、贴、酿等。每个菜肴采用何种方法进行烹制，必须依原料的性质和对不同菜式的工艺要求决定。在川菜烹饪带共性的操作要求方面，必须把握好投料先后，火候轻重，用量多少，时间长短，动作快慢；要注意观察和控制菜肴的色泽深浅，芡汁轻重，质量高低，数量多寡；掌握好成菜的口味浓淡，菜肴生熟、老嫩、干湿、软硬和酥脆程度，采取必要措施，确保烹饪质量上乘。
川菜烹制，在“炒”的方面有其独到之处。它的很多菜式都采用“小炒”的方法，特点是时间短，火候急，汁水少，口味鲜嫩，合乎营养卫生要求。具体方法是，炒菜不过油，不换锅，芡汁现炒现对，急火短炒，一锅成菜。菜肴烹饪看似简单，实际上包含着高度的科学性、技术性和艺术性，显示出劳动人民的无穷智慧和创造能力。总之，川菜是历史悠久、地方风味极为浓厚的菜系。它品种丰富、味道多变、适应性强，享有“一菜一格，百菜百味”之美誉，以味多味美及其独特的风格，赢得国内外人们的青睐，许多人发出“食在中国，味在四川”的赞叹。我们要进一步继承和发扬我国饮食文化的优良传统，让川菜烹饪技艺这颗灿烂的明珠，放射出更加绚丽夺目的光彩！
“八大菜系”的特点及代表性名菜
中国“八大菜系”的烹调技艺各具风韵， 其菜肴之特色也各有千秋。 山东菜系
流派：由济南和胶东两部分地方风味组成
特点：味浓厚、嗜葱蒜，尤以烹制海鲜，汤菜和各种动物内脏为长。
名菜：油爆大哈、红烧海螺、糖酥鲤鱼
四川菜系
流派：有成都、重庆两个流派。
特点：以味多、味广、味厚、味浓著称。
名菜：宫爆鸡丁、一品熊掌、鱼香肉丝、干烧鱼翅
江苏菜系
流派：由扬州、苏州、南京地方菜发展而成。
特点：烹调技艺以炖、焖、煨著称；重视调汤，保持原汁。
名菜：鸡汤煮干丝、清炖蟹粉、狮子头、水晶肴蹄、鸭包鱼
浙江菜系
流派：由杭州、宁波、绍兴等地方菜构成，最负盛名的是杭州菜。
特点：鲜嫩软滑，香醇绵糯，清爽不腻。
名菜：龙井虾仁、西湖醋鱼、叫花鸡
广东菜系
流派：有广州、潮州、东江三个流派，以广州菜为代表。
特点：烹调方法突出煎、炸、烩、炖等，口味特点是爽、淡、脆、鲜。
名菜：三蛇龙虎凤大会、烧乳猪、盐局（左加火旁）鸡、冬瓜盅、古老肉
湖南菜系
流派：注重香辣、麻辣、酸、辣、焦麻、香鲜，尤为酸辣居多。
名菜：红煨鱼翅、冰糖湘莲
福建菜系
流派：由福州、泉州、厦门等地发展起来，并以福州菜为其代表。
特点：以海味为主要原料，注重甜酸咸香、色美味鲜。
名菜：雪花鸡、金寿福、烧片糟鸡、桔汁加吉鱼、太极明虾
安徽菜系
流派：由皖南、沿江和沿淮地方风味构成。皖南菜是主要代表。
特点：以火腿佐味，冰糖提鲜、擅长烧炖，讲究火工。
名菜： 葫芦鸭子、符离集烧鸡
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
|