category：COMPANY NEWS release time：2019-09-26 20:47 Browse：
The culture and taste habits of each place are different, and the dishes all over the country have their own characteristics and flavors.
Let’s take a look at the characteristics of our eight major cuisines and specialties.
Sichuan cuisine, Sichuan cuisine, is one of the four major cuisines with Chinese characteristics and one of the eight major cuisines in China. Fresh and mellow, spicy and spicy, one dish, one dish, one hundred dishes
Classic dishes: Sichuan flavor hot pot, boiled fish, pork back, Ma Po tofu, fish-flavored pork, boiled pork, spicy chicken, pickled fish, Kung Pao Chicken, Mao Xuewang
Lu Cai, the Qilu flavor originating from Shandong, is the only self-styled cuisine of the four traditional Chinese cuisines (also the eight major cuisines) (relative to Huaiyang, Sichuan, Guangdong and other influential cuisines), and has the longest history. The most versatile, difficult and most versatile cuisine. Pay attention to the excellent texture of raw materials, fresh salt, fresh soup, seasoning, savory and pure, highlighting the flavor
Classic dishes: one product tofu, onion sea cucumber, three silk shark's fin, white peony four treasures, sweet and sour yellow river squid, nine turn large intestine, oil explosion double crisp, oyster shell abalone, oil prawn.... .WaitClassic dishes: one product tofu, onion sea cucumber, three silk shark's fin, white peony four treasures, sweet and sour yellow river squid, nine turn large intestine, oil explosion double crisp, oyster shell abalone, oil prawn.... .Wait
That is, Cantonese cuisine is one of the four traditional Chinese cuisines and one of the eight major cuisines. It is developed from Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. The three major types of cuisines are different. Cantonese cuisine is strictly selected, fine workmanship, and combination of Chinese and Western. It is famous for its delicious taste, health care and other characteristics.
Classic dishes: Chencun powder, Daliang sand, white cut chicken, deep well roast goose, roast suckling pig, plum vegetable meat, honey sauce pork roast, Dongjiang salted chicken, boiled shrimp, Guangzhou Wenchang chicken, claypot rice, Cantonese style Burning duck, Longjiang pig's foot rice, steamed pork ribs, etc., etc.
One of the eight traditional Chinese cuisines, referred to as Su Cai. Because Su and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisines. It mainly consists of local dishes such as Jinling, Huaiyang, Suxi and Xuhai.
Su cuisine is good at stewing, braising, steaming, frying, paying attention to the soup, keeping the original juice of the dish, the flavor is fresh, thick but not greasy, light but not thin, crisp and loose bone without losing its shape, smooth and crisp without Lost its taste. Nanjing cuisine tastes and alcohol, exquisite and delicate; Yangzhou cuisine is light and palatable, and the knife is fine; Suzhou cuisine tastes sweeter and more elegant.
Classic dishes: phoenix shrimp, land draft recommended pork head meat, crystal hoof, clear stewed crab powder lion head, Jinling meatballs, yellow mud pheasant, clear stewed chicken, ..........
Referred to as Zhejiang cuisine, it is one of the eight traditional Chinese cuisines. Its land is beautiful and beautiful, and its products are rich in delicious food. Therefore, “ there is a paradise on the sky and Suzhou and Hangzhou ”. Zhejiang Province is located on the coast of the East China Sea, and the northern waterway is a network. It is known as the land of fish and rice. The southwest hills are undulating and rich in mountain and wild game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 500 kinds of economic fish and shellfish products. The total output value ranks first in the country. The products are rich in food, and the cuisines are self-contained, unique in characteristics and well-known. Based on the above four major schools, Zhejiang cuisine has a relatively distinctive characteristic style and has four characteristics in common: the selection of materials, the unique cooking, the emphasis on the taste, and the fine production.
Classic cuisine:“West Lake Fish With Vinegar Sauce”、“Dongpo meat”、“Crab”、“Hometown South Meat”、“Dry fried bell”、“Lotus leaf steamed pork”、“West Lake Chives Soup”、“Longjing shrimp”、“Hangzhou pheasant”、“Tiger runner”、“Dried vegetables”、“Yellow croaker soup”、“Beggar chicken”“Crispy pork
One of China's eight major cuisines has been formed through a mixture of the Central Plains Han culture and the Min Yue culture. Amaranth originated in Fuzhou, based on Fuzhou cuisine, and later merged with the cuisines of the five dishes of Jidong, Weinan, Longxi, Yubei and Zhuxian. The narrow sense of leeks refers to Fuzhou cuisine, which originated in Fujian Province, Fuzhou, and later developed into three schools of Fuzhou, Weinan and Daixi, namely, generalized leeks. Soup is the essence of leeks. There is a soup that has changed. The cooking characteristics of leeks are that the soup should be clear, the taste should be light, and the fried food should be crisp and good at cooking seafood. Its cooking techniques feature steamed fried, fried, simmered, braised, fried and stewed.
Special dishes: Buddha jumping wall, Fuzhou fish ball, Dingbian paste, Zhangzhou noodles, Putian noodles, sea bream, Shaxian noodles, flat food, Xiamen sand tea noodles, noodle paste, Minnan bacon, Xinghua rice noodles, lychee meat
Also known as Hunan cuisine, it is one of the eight major cuisines with a long history in China. It has been formed as early as the Han Dynasty. It is mainly composed of three local flavors: Xiangjiang River Basin, Dongting Lake District and Xiangxi Mountain Area.
Hunan cuisine is finely made, the materials used are relatively wide, the tastes are varied, and the variety is varied; the color is heavy and the color is thick, and the taste is affordable; the taste is fragrant, fresh and tender; the method is simmered, stewed, waxed, steamed. The fried laws are known. The theme of Hunan cuisine is to have a meal. In fact, many Hunanese are also afraid of spicy food, but they also want to eat the kind of spicy food that produces more rice. The main effect of Hunan cuisine is to have a meal, like a grandmother’s dish. Dish.
Classic dishes: group tofu, group squid fin, Jishou acid, beef powder, Cangzhou fish meal, Dongan chicken, goldfish lotus, Yongzhou blood duck, bawei steamed, sister dumplings, Ningxiang flavor snake, Yueyang ginger snake, etc.
One of the eight major cuisines in China. Huizhou cuisine originated from Huizhou Prefecture in the Southern Song Dynasty. Huizhou cuisine is the local characteristic of ancient Huizhou. Its unique geographical and cultural environment gives the unique flavor of Anhui cuisine. Due to the rise of Huizhou merchants in the Ming and Qing Dynasties, this local flavor gradually entered the market and spread. In the middle and lower reaches of the Yangtze River in Jiangsu, Zhejiang, Anhui, Anhui, Shanghai, Hubei and the Yangtze River, it has a wide range of influences. The Huizhou cuisine is good at burning, stewing and steaming, but it has less explosion, less cooking, heavy oil, heavy color and heavy fire. Huizhou cuisine inherits the tradition of homologous medical and food in the motherland, paying attention to food supplement, which is a major feature of Anhui cuisine.
Classic dishes: ham stewed turtle”“Braised civet”“Huangshan stewed pigeon”“Steamed stone chicken”“Pickled herring”“Mushroom box”“Ask the political mountain shoots”“Double burst”“Tiger fur tofu”“Champignon chestnut”“Yangmei Meatballs”“Phoenix stewed peony”“Double crispy casserole”“Huizhou Yuanzi”、“Dried meat”、“Steamed hawk turtle”、“Green snail stewed duck”、“Square fish”、“Angelica