cài pǔ shì pēngtiáo chú shī lì yòng gè zhǒng pēng rèn yuán liào、 tōng guò gè zhǒng pēngtiáo jì fǎ chuàng zuò chū de mǒu yī cài yáo pǐn de shāo cài fāng fǎ。
bā dà cài xì zhǐ de shì chuān cài、 guǎng dōng cài、 zhè jiāng cài、 shān dōng cài、 ān huī cài、 fú jiàn cài、 jiāng sū cài、 hú nán cài
zhōng guó shì yī gè cān yǐn wén huà dà guó， cháng qī yǐ lái zài mǒu yī dì qū yóu yú dì lǐ huán jìng、 qì hòu wù chǎn、 wén huà chuán tǒng yǐ jí mín zú xí sú děng yīn sù de yǐng xiǎng， xíng chéng yòu yī dìng qīn yuán chéng xí guān xì、 cài diǎn fēng wèi xiāng jìn， zhī míng dù jiào gāo， bìng wéi bù fēn qún zhòng xǐ 'ài de dì fāng fēng wèi zhù míng liú pài chēng zuò cài xì。 qí zhōng， lǔ cài、 chuān cài、 sū cài hé yuè cài、 xiǎng chēng wéi “ bā dà cài xì ”， jiā shàng jīng cài hé 'è cài， jí wéi“ shí dà cài xì”。 běn wǎng kān jiù zhuózhòng jiè shào“ zhōng guó bā dà cài xì” zuò wéi yī zhǒng yǐn shí wén huà rú hé fā zhǎn hé yǎn biàn yǐ jí qí tè diǎn， gāo chāo jì fǎ hé zhù míng dài biǎo cài。 tóng shí yě lüè dài jiè shào yī xià jīng cài hé 'è cài .
bā dà cài xì zhī shǒu dāng tuī lǔ cài。 lǔ cài de xíng chéng hé fā zhǎn yǔ yóu shān dōng dì qū de wén huà lì shǐ、 dì lǐ huán jìng、 jīng jì tiáo jiàn hé xí sú shàng hǎo yòu guān。 shān dōng shì wǒ guó gǔ wén huà fā xiáng dì zhī yī。 dì chù huáng hé xià yóu， qì hòu wēn hé， jiāo dōng bàn dǎo tū chū yú bó hǎi hé huáng hǎi zhī jiān。 jìng nèi shān chuān zòng héng， hé hú jiāo cuò， wò yě qiān lǐ， wù chǎn fēng fù， jiāo tōng biàn lì， wén huà fā dá。 qí liáng shí chǎn liàng jū quán guó dì sān wèi； shū cài zhǒng lèi fán duō， pǐn zhì yōu liáng， shì hào chēng“ shì jiè sān dà cài yuán” zhī yī。 rú jiāo zhōu dà bái cài、 zhāng qiū dà cōng、 cāng shān dà suàn、 lāi wú shēng jiāng dū fěi shēng hǎi nèi wài。
shuǐ guǒ chǎn liàng jū quán guó zhī shǒu， jǐn píng guǒ jiù zhàn quán guó zǒng chǎn liàng 40% yǐ shàng。 zhū、 yáng、 qín、 dàn děng chǎn liàng yě shì jí wéi kě guān。 shuǐ chǎn pǐn chǎn liàng yě shì quán guó dì sān， qí zhōng míng guì hǎi chǎn pǐn yòu yú chì、 hǎishēn、 dà duì xiā、 jiā jí yú、 bǐ mù yú、 bào yú、 tiān 'é dàn、 xī shī shé、 shàn bèi、 hóng luó、 zǐ cài děng chí míng zhōng wài。 niàng zào yè lì shǐ yōu jiǔ， pǐn zhǒng duō， zhì liàng yōu， zhū rú luò kǒu shí cù、 Jǐnán jiàng yóu、 jí mò lǎo jiǔ děng， dōushì jiǔ fù shèng míng de jiā pǐn。 rú cǐ fēng fù de wù chǎn， wéi lǔ cài xì de fā zhǎn tí gōng liǎo qǔ zhī bù jìn， yòng zhī bù jié de yuán liào zī yuán。
lǔ cài lì shǐ jí qí jiǔ yuǎn。《 shàng shū · yǔ gòng》 zhōng zài yòu“ qīng zhōu gòng yán”， shuō míng zhì shǎo zài xià dài， shān dōng yǐ jīng yòng yán tiáowèi； yuǎn zài zhōu cháo de《 shī jīng》 zhōng yǐ yòu shí yòng huáng hé de fáng yú hé lǐ yú de jìzǎi， ér jīn táng cù huáng hé lǐ yú réng rán shì lǔ cài zhōng de jiǎo jiǎo zhě， kě jiàn qí yuān yuǎn liú cháng。 lǔ cài xì de chú xíng kě yǐ zhuī sù dào chūn qiū zhàn guó shí qī。 qí lǔ liǎng guó zì rán tiáo jiàn dé tiān dú hòu， yóu qí bàng shān kào hǎi de qí guó， píng jiè yú yán tiě zhī lì， shǐ qí huán gōng shǒu chéng bà yè。
chuān cài tè diǎn：
yī shì xuǎn liào rèn zhēn。 zì gǔ yǐ lái， chú shī pēng rèn cài yáo， duì yuán liào xuǎn zé fēi cháng jiǎng jiū， chuān cài yì rán。 tā yào qiú duì yuán liào jìn xíng yán gé xuǎn zé， zuò dào liàng cái shǐ yòng， wù jìn qí néng， jì yào bǎo zhèng zhì liàng， yòu yào zhù yì jié yuē。 yuán liào lì qiú bāo kuò tiáoliào de xuǎn yòng。 xǔ duō chuān cài duì là jiāo de xuǎn zé shì hěn zhù zhòng de， rú má là、 jiā cháng wèi xíng cài yáo， bì xū yòng sì chuān de pí xiàn dòu bàn； zhì zuò yú xiāng wèi xíng cài yáo， bì xū yòng chuān wèi pào là jiāo děng。
èr shì dāo gōng jīng xì。 dāo gōng shì chuān cài zhì zuò de yī gè hěn zhòng yào de huán jié。 tā yào qiú zhì zuò zhě rèn zhēn xì zhì， jiǎng jiū guī gé， gēn jù cài yáo pēngtiáo de xū yào， jiāng yuán liào qiē pèi chéng xíng， shǐ zhī dà xiǎo yī zhì、 cháng duǎn xiāng děng、 cū xì yī yàng、 hòu bó jūn yún。 zhè bù jǐn néng gòu shǐ cài yáo biàn yú tiáowèi， zhěng qí měi guān， ér qiě néng gòu bì chéng cài shēng shú bù qí、 lǎo nèn bù yī。 rú shuǐ zhǔ niú ròu hé gān biān niú ròu sī， tā men de tè diǎn fēn bié shì xì nèn hé sū xiāng huà zhā， rú guǒ suǒ qiē ròu sī ròu piàn cháng duǎn、 cū xì、 hòu bó bù yī zhì， pēng zhì shí jiù huì huǒ hòu nán biàn、 shēng shú nán fēn。 zhè yàng， nǐ zài yòu gāo chāo de jì yì， yě shì zuò bù chū zhì gāo wèi měi de hǎo cài de。
sān shì hé lǐ dā pèi。 chuān cài pēng rèn， yào qiú duì yuán liào jìn xíng hé lǐ dā pèi， yǐ tū chū qí fēng wèi tè sè。 chuān cài yuán liào fēn dú yòng、 pèi yòng， jiǎng jiū nóng dàn、 hūn sù shìdàng dā pèi。 wèi nóng zhě yí dú yòng， bù dā pèi； dàn zhě pèi dàn、 nóng zhě pèi nóng， huò nóng dàn jié hé， dàn jūn bù shǐ duó wèi； hūn sù dā pèi dé dāng， bù néng hùn xiáo。 zhè jiù yào qiú， chú xuǎn hǎo zhù yào yuán liào wài， hái yào gǎo hǎo fǔ liào de dā pèi， zuò dào cài yáo zī wèi tiáohé fēng fù duō cǎi， yuán liào pèi hé zhù cì fēn míng， zhì dì zǔ quán xiāng fǔ xiāng chéng， sè diào xié diào měi guān xiān míng， shǐ cài yáo bù jǐn sè xiāng wèi jù jiā， jù yòu shí yòng jià zhí， ér qiě fù yú yíng yǎng jià zhí hé yì shù xīn shǎng jià zhí。
sì shì jīng xīn pēngtiáo。 chuān cài de pēngtiáo fāng fǎ hěn duō， huǒ hòu yùn yòng jí wéi jiǎng jiū。 zhòng duō de chuān wèi cài shì， shì yòng duō zhǒng pēngtiáo fāng fǎ pēng zhì chū lái de。 chuān cài pēngtiáo fāng fǎ duō dá jǐ shí zhǒng， cháng jiàn de rú chǎo、 liū、 zhà、 bào、 zhēng、 shāo、 wēi、 zhǔ、 mèn、 biān、 dùn、 nào、 juàn、 jiān、 qiàng、 huì、 yān、 lǔ、 xūn、 bàn、 sǎn、 méng、 tiē、 niàng děng。 měi gè cài yáo cǎi yòng hé zhǒng fāng fǎ jìn xíng pēng zhì， bì xū yǐ yuán liào de xìng zhì hé duì bù tóng cài shì de gōng yì yào qiú jué dìng。 zài chuān cài pēng rèn dài gòng xìng de cāo zuò yào qiú fāng miàn， bì xū bǎ wò hǎo tóu liào xiān hòu， huǒ hòu qīng zhòng， yòng liàng duō shǎo， shí jiān cháng duǎn， dòng zuò kuài màn； yào zhù yì guān chá hé kòng zhì cài yáo de sè zé shēn qiǎn， qiàn zhī qīng zhòng， zhì liàng gāo dī， shù liàng duō guǎ； zhǎng wò hǎo chéng cài de kǒu wèi nóng dàn， cài yáo shēng shú、 lǎo nèn、 gān shī、 ruǎn yìng hé sū cuì chéng dù， cǎi qǔ bì yào cuò shī， què bǎo pēng rèn zhì liàng shàng chéng。
chuān cài pēng zhì， zài“ chǎo” de fāng miàn yòu qí dú dào zhī chù。 tā de hěn duō cài shì dū cǎi yòng“ xiǎo chǎo” de fāng fǎ， tè diǎn shì shí jiān duǎn， huǒ hòu jí， zhī shuǐ shǎo， kǒu wèi xiān nèn， hé hū yíng yǎng wèi shēng yào qiú。 jù tǐ fāng fǎ shì， chǎo cài bù guò yóu， bù huàn guō， qiàn zhī xiàn chǎo xiàn duì， jí huǒ duǎn chǎo， yī guō chéng cài。 cài yáo pēng rèn kàn sì jiǎn dān， shí jì shàng bāo hán zhe gāo dù de kē xué xìng、 jì shù xìng hé yì shù xìng， xiǎn shì chū láo dòng rén mín de wú qióng zhì huì hé chuàng zào néng lì。 zǒng zhī， chuān cài shì lì shǐ yōu jiǔ、 dì fāng fēng wèi jí wéi nóng hòu de cài xì。 tā pǐn zhǒng fēng fù、 wèi dào duō biàn、 shì yìng xìng qiáng， xiǎng yòu“ yī cài yī gé， bǎi cài bǎi wèi” zhī měi yù， yǐ wèi duō wèi měi jí qí dú tè de fēng gé， yíng dé guó nèi wài rén men de qīng lái， xǔ duō rén fā chū“ shí zài zhōng guó， wèi zài sì chuān” de zàn tàn。 wǒ men yào jìn yī bù jì chéng hé fā yáng wǒ guó yǐn shí wén huà de yōu liáng chuán tǒng， ràng chuān cài pēng rèn jì yì zhè kē càn làn de míng zhū， fàng shè chū gèng jiā xuàn lì duó mùdì guāng cǎi！
“ bā dà cài xì” de tè diǎn jí dài biǎo xìng míng cài
zhōng guó“ bā dà cài xì” de pēngtiáo jì yì gè jù fēng yùn， qí cài yáo zhī tè sè yě gè yòu qiān qiū。 shān dōng cài xì
liú pài： yóu Jǐnán hé jiāo dōng liǎng bù fēn dì fāng fēng wèi zǔ chéng
tè diǎn： wèi nóng hòu、 shì cōng suàn， yóu yǐ pēng zhì hǎi xiān， tānɡ cài hé gè zhǒng dòng wù nèi zàng wéi cháng。
míng cài： yóu bào dà hā、 hóng shāo hǎi luó、 táng sū lǐ yú
sì chuān cài xì
liú pài： yòu chéng dū、 chóngqìng liǎng gè liú pài。
tè diǎn： yǐ wèi duō、 wèi guǎng、 wèi hòu、 wèi nóng zhù chēng。
míng cài： gōng bào jī dīng、 yī pǐn xióng zhǎng、 yú xiāng ròu sī、 gān shāo yú chì
jiāng sū cài xì
liú pài： yóu yáng zhōu、 sū zhōu、 nán jīng dì fāng cài fā zhǎn 'ér chéng。
tè diǎn： pēngtiáo jì yì yǐ dùn、 mèn、 wēi zhù chēng； zhòng shì diào tānɡ， bǎo chí yuán zhī。
míng cài： jī tānɡ zhǔ gān sī、 qīng dùn xiè fěn、 shī zǐ tóu、 shuǐ jīng yáo tí、 yā bāo yú
zhè jiāng cài xì
liú pài： yóu háng zhōu、 níng bō、 shào xīng děng dì fāng cài gòu chéng， zuì fù shèng míng de shì háng zhōu cài。
tè diǎn： xiān nèn ruǎn huá， xiāng chún mián nuò， qīng shuǎng bù nì。
míng cài： lóng jǐng xiā rén、 xī hú cù yú、 jiào huā jī
guǎng dōng cài xì
liú pài： yòu guǎng zhōu、 cháo zhōu、 dōng jiāng sān gè liú pài， yǐ guǎng zhōu cài wéi dài biǎo。
tè diǎn： pēngtiáo fāng fǎ tū chū jiān、 zhà、 huì、 dùn děng， kǒu wèi tè diǎn shì shuǎng、 dàn、 cuì、 xiān。
míng cài： sān shé lóng hǔ fèng dà huì、 shāo rǔ zhū、 yán jú（ zuǒ jiā huǒ bàng） jī、 dōng guā zhōng、 gǔ lǎo ròu
hú nán cài xì
liú pài： zhù zhòng xiāng là、 má là、 suān、 là、 jiāo má、 xiāng xiān， yóu wéi suān là jū duō。
míng cài： hóng wēi yú chì、 bīng táng xiāng lián
fú jiàn cài xì
liú pài： yóu fú zhōu、 quán zhōu、 xiàmén děng dì fā zhǎn qǐ lái， bìng yǐ fú zhōu cài wéi qí dài biǎo。
tè diǎn： yǐ hǎi wèi wéi zhù yào yuán liào， zhù zhòng tián suān xián xiāng、 sè měi wèi xiān。
míng cài： xuě huā jī、 jīn shòu fú、 shāo piàn zāo jī、 jié zhī jiā jí yú、 tài jí míng xiā
ān huī cài xì
liú pài： yóu wǎn nán、 yán jiāng hé yán huái dì fāng fēng wèi gòu chéng。 wǎn nán cài shì zhù yào dài biǎo。
tè diǎn： yǐ huǒ tuǐ zuǒ wèi， bīng táng tí xiān、 shàn cháng shāo dùn， jiǎng jiū huǒ gōng。
míng cài： hú lú yā zǐ、 fú lí jí shāo jī
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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