cooking Chinese cuisine in many schools. One of the most influential and representative also recognized by the society are: Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Anhui and other cuisine, he incurs is often said that the Chinese
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overview of the eight dishes of Shandong cuisine flavor Shandong Cuisine Shandong cuisine Shandong cuisine features an overview of the eight dishes of Cantonese Cantonese Cantonese cuisine features of the eight characteristics of Sichuan Sichuan Sichuan overview of history of Hunan cuisine Hunan overview of the eight Eight characteristics of Fujian, Hunan cuisine Overview of Fujian, Fujian, Zhejiang Cuisine Zhejiang cuisine features an overview of eight major cuisines of the eight major cuisines of Jiangsu Cuisine Zhejiang cuisine features an overview of Jiangsu Cuisine Jiangsu cuisine features an overview of eight major cuisines of Anhui cuisine Anhui cuisine Anhui cuisine features eight major cuisines of Shandong cuisine Shandong cuisine overview of the formation and development of Shandong cuisine and culture from the Shandong area history, geography, economic conditions and practices is still good about. Shandong is one of the birthplaces 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. Their food production ranks third in the country; vegetable variety, quality, is known as If Jiaozhou Chinese cabbage, Zhang Qiu green onions, garlic Cangshan, Laiwu ginger are renowned at home and abroad. Shandong cuisine, Shandong cuisine referred to, is one of China's famous eight cuisines, culinary culture is representative of the Yellow River Basin. Shandong cuisine style dishes can be divided into Jinan, Shandong cuisine and Shandong cuisine and dishes and other areas Confucian flavor dishes, and typical Jinan dishes, fry frying, steaming steak and boil, boil for a short cooking smoked mix, soy sauce slide there are 50 kinds of salt and other cooking methods. Jinan, Shandong cuisine features dishes with fresh, crisp, and pure Wei Hou is known, in particular, skilled manufacturing soup, voicing clear, called a must. Shandong style, also known as Fukuyama flavor, including Yantai, Qingdao, Shandong coastal local flavor dishes. The experts in seafood dishes, good to do seafood, Jane dishes to share and seafood delicacies and more, and less seasoning to taste. In addition, the Shandong cuisine in the color system and fight the cold spell of the cooking in the hot colors, unique. Confucian dishes work fine, full cooking techniques, especially burning, fried, baked, fried, grilled known, and the production process complicated. To simmer, fried, grilled dishes and other cooking techniques, often through thirty-four process to complete. In addition,
paul smith wallets,
Shandong cuisine sugar crisp carp
Confucian is also very particular about the naming of dishes, meaningful. Overview of the eight dishes of Cantonese Cantonese Cantonese Cantonese short, is a famous eight cuisines. From Guangzhou, Chaozhou, the East River Hakka cuisine three local food composition. The three local dishes have their own different characteristics. Cantonese cuisine is Cantonese cuisine, Guangzhou features a major component of the color of fresh and delicious, hearty dishes to win the Guangzhou cuisine has three characteristics: First, both raw insects, fish, birds, wild game cooking into dishes of various shapes; the second is that surgery, that impromptu cooking and cooking, a unique, fresh and hot to eat; third summer light, fragrant winter and spring, by popularity. Chaozhou in Guangdong cuisine occupies an important position. Chaozhou mainly in seafood and freshwater fishes and livestock and poultry as raw materials, good at cooking vegetables to fruits and vegetables as raw materials, production of fine fried, processed and diverse. Can be divided into fried, cooked, fried, braised, stewed, burned, roasted, stewed, smoked, buckle, bubble, roll, mix, pay attention to a knife, soup Gong Fu You deep, in which fried, stewed, soup, most bubble characteristics. Hakka food dishes, also known as the East River, the materials used to meat-based, authentic, and stress crisp, soft, fragrant, concentrated. Emphasis on fire power, to stew, roast, boil, known, particularly known for casseroles. Kit Kat practices still retain some cooking skills, with the ancient style of the Central Plains. Dishes include the Pearl River Delta and Guangzhou, Zhaoqing, Shaoguan, Zhanjiang, and other places of food included. The widest geographical, material and numerous fine choice of materials, skills excellent, good changes, stress flavor, clear but not light, fresh and impressive, tender but not raw, oil but not greasy. Summer and seek light, winter and spring biased towards strong, good fried dishes, Master the heat and oil temperature just right.
Chiu Chow
Chaozhou is a Taiwanese system, from the Chaozhou Chaozhou, there are thousands of years. According to historical records, Chiu Chow can be traced back to Han. After the Tang Dynasty, the impact of cooking skills by the Central Plains, has developed rapidly. Han Yu Tang temporary tide of delicious Chaozhou praise, said: To the late Ming and early Qing into the heyday of Chaozhou, Chaozhou city boutiques everywhere, masters men, dishes scene. In modern times, between the overseas Chinese Chaozhou, Chaozhou draw upon the essence of food at home and abroad, more colorful dishes, quality improvement. Today, Chaozhou has become the unique characteristics of Lingnan culture, one well-known dishes in China at home and abroad. Chaozhou is located in the subtropical zone, south sea, seafood rich. The most prominent feature of Chaozhou, is known for cooking seafood. Choice of materials for cooking seafood, exquisite, fine production, as the butter dish seasoning, to taste fresh, clear and not light, fresh and not fishy, depressed and not greasy. Such as mandarin ducks Crab, lettuce, lobster, red braised shark's fin, oysters baked, fried eel black ears, balls, crab soup, seafood is the representative masterpiece Chaozhou. Their language and customs and Taiwanese similar. Eight of the Sichuan Sichuan cuisine, Sichuan cuisine short overview of Sichuan, is one of the famous eight cuisines long history and unique flavor, the famous. With the development of production and economic prosperity, Sichuan in the original, based on the absorption of north-south length of dishes and government, business advantages feast dishes, Sichuan dishes cooked to form the North, the South features of Sichuan cuisine, enjoy the , taste in Sichuan Features Sichuan Sichuan pay attention to color, smell, taste, shape, in the The composition of Sichuan taste, there are distinctive complex flavor, not much flavor, prepared in essence, called the head of foreign cuisine, which won the Sichuan cooking methods, good at raw materials, climate and food if asked, the specific control, flexibility. 38 Sichuan cooking method, there is now a popular fried, fried, fried, burnt, pickled, stewed, stir, foam and other 30 kinds. In the cooking method, particularly for small fry sauté, stir-fried dry known. Sichuan and Sichuan as scenic spots well known, famous. Department of history Sichuan cuisine also has a long history, the birthplace of the ancient Ba and Shu State. According to Ze fish, garden of fruit, four generations of festival cooked, Mibu with Yan. Shu was the spice of Pakistan and has been brine, rock salt, Chuan Jiao, In the Warring States period unearthed in the cemetery, there are a variety of bronze and pottery utensils, can be seen the seeds of Sichuan. Sichuan Qin Shi Huang unified to form a roughly between the Three Kingdoms. Mainly born in the Qing Dynasty of modern Sichuan, and Sichuan before the Yuan Dynasty greater access. Stereotypes of modern Sichuan period from about 1906 to 1937, from the Late Qing period began, the eve of the Sino-Japanese War broke out. After the reforms, a large number of Sichuan, Chongqing, a pioneer in catering enterprises and entrepreneurship out of Basin, the Sichuan brought the country. China's catering industry has enriched and deepened the impression that the people of Sichuan, Sichuan expanded influence in the country. Hunan cuisine
eight representatives of the Hunan dishes, , Guangdong, Anhui cuisine, Shandong cuisine) cuisines. Hunan Province, located in the South region, the south bank of the Yangtze River. Here a warm climate, abundant rainfall, sunshine, four distinct seasons. Kawasaki south male world of the Hengshan, the North has a boundless expanse of the Dongting Bi, Xiang, Zi, Yuan, Li flow through the province. Favorable natural conditions, conducive to agriculture, animal husbandry, and fisheries development, it is particularly rich property. North of the famous Dongting Lake plain, rich in fish and the young man had, is the famous land of plenty. For a long time, Hills and basins in southeastern Hunan, animal husbandry and fishery are developed. Western mountainous, rich in bamboo shoots, mushrooms and wild game delicacies. Rich natural resources for the raw diet provides a beautiful, famous specialties are: Wuling turtle, Silver Needle Qiyang pen fish, Dongting beetles, Taoyuan chicken, temporary military ducks, geese Wugang, the young man had, whitebait and Western mountain bamboo shoots, Mushroom and Mushroom game. In the long practice of food culture and cuisine, Hunan People's created a wide variety of dishes. According to research, as early as two thousand years ago, the Western Han Dynasty, Changsha will be able to use animals, poultry, fish and other raw materials, steam, boil, boiled, broiled and other cooking methods to produce various styles of cuisine. With the advance of history, and the continuous exchange of cooking techniques, and gradually formed the Xiangjiang River, Dongting Lake and western Hunan province Hunan the three main local flavor cuisine. Features Hunan Hunan is a place of historic flavor of food. Western food is good at Hong sour, the Township has a rich flavor. Hunan has a long history, has been formed in the Han dynasty cuisine, culinary skills are already quite high level. Hunan is located in China and South Africa, warm climate, abundant rainfall, favorable natural conditions. Western mountainous, rich in bamboo shoots, mushrooms and game delicacies; hills and basins in southeastern Hunan, home, animal husbandry and fishery development; the North of the famous Dongting Lake Plain, Su said the In the Distinct from the east of Hunan sweet, fresh and light the south, and west is different from Ma, the North salty, but . Hunan has been able to achieve such a state, industry sources said there are five reasons. First, as a land of plenty food materials rich in Hunan. Such as turtles, mountain tortoises, mandarin fish from Dongting; Western bacon, Tai Wai Shan bamboo shoots, tofu Nanyue, from the mountains, and the texture difference. Second, numerous civil unique seasoning. Liuyang tempeh, soy sauce Xiangtan dragon card, two peaks of the sauce, pepper Ningxiang, Changsha, jade and vinegar, Liuyang River songs, Loudi mountain pepper oil, garlic You County, Liling ginger, known far and wide. The third is a unique cooking skills. Also chicken, Cantonese cuisine made from poached chicken with a reddish skin cool Rouhua bone; Shandong cuisine Texas braised chicken is rotten and not greasy and delicious; and Hunan's Dongan chicken was spicy fresh crisp acid, to eat hot and sour and refreshing, sweet and mellow, fat but not greasy, with Lu Ji's fragrance, chicken in the crisp, delicious stewed chicken, eat a hundred tire, the key is prepared by Hunan chicken reclaimer Dongan precise and appropriate, control of moderate oil temperature, with yellow vinegar, ginger, pepper deploy appropriate. Fourth, utensils exquisite beauty and night. Tongguanyao, as Hunan Liling porcelain cooking, transfer to a plate to provide an advantage. If kiln produced copper stew soup simmer crock has a unique fragrance, like beauty With fresh and refreshing, thick but not overwhelming. Fifth, the influence of culture of Hunan, Hunan compatible fickle. Hunan style of statecraft were made in Hunan, while respecting tradition and dare to go beyond the traditional, set of technologies in the north and south, linking East and West, old and new clarity. Hunan dishes in the new, you can smell the flavor of Sichuan, Shandong cuisine to see the momentum, find the shadow of Huaiyang, more to find the fragrance of Cantonese cuisine. Moreover, it can be seen with the Western techniques such as roasting, burning blend. . Eight dishes of Fujian, Fujian, Fujian, commonly known as an overview of Fujian cuisine, as the representative of Fuzhou cuisine, known for making delicate, beautiful color, flavor, refreshing known. Fujian cuisine is mainly seafood and taste the salty, sweet, sour, hot with salty condiments are shrimp paste, shrimp sauce, soy oil; acid with white vinegar, Joe first class; sweet with brown sugar, rock sugar, etc. ; spicy with pepper, mustard, etc.; fragrant with brown sugar, allspice, star anise, cinnamon and so on. Fujian cuisine special attention to the modulation of the broth, usually with chicken, ham, knuckle of pork for the use of materials. Method is to use a small fire to warm chicken, ham, knuckle of pork and so proudly soup, and filter; the other cut pieces of raw chicken, add water and salt to reconcile and put it into soup and continue to burn with a small side of the fire temperature mix (also known as hanging soup), and then one at a time, it will become Yingjie delicious broth, used to modulate food, the color, smell and taste have helped. Fujian cuisine features Fujian cuisine is also fried, fried, stoneware (such as cooking), grilling, stewing, mixing, drunk, halogen, Pa, bad, simmer, buckle, slide, fried, smoked, braised, carry, salt, soy, etc. One of the most are featured with a bad, bad a carry, soy bad, bad explosion, bombing bad distinction. Vegetables commonly known as Fujian, Fujian, Fuzhou cuisine represented, known for making delicate, beautiful color, flavor, refreshing known. Fujian, the choice of materials has always been fine lines, knife strict attention to the furnace, transfer soup, seasoning, and is known to taste victory. Their cooking skills,
Fujian, representative dishes, thorough results. Fujian, the knife so the Cold dishes such as table. Overview of Zhejiang Cuisine Zhejiang cuisine eight Zhejiang cuisine dishes called Yangzhou, Zhejiang local flavor cuisine. Zhejiang Jiangnan land of plenty. Zhejiang cuisine to the modern, is a fine one after another, getting more sophisticated, self-contained system, the To sum up, Zhejiang cuisine has the following several characteristics: First, extensive use of materials, compatibility rigorous. Focus on seasonal ingredients and products, ingredients, spices of choice designed to highlight the ingredients, gain fresh and fragrant, remove fishy tired; the second is fine knife, shape and unique; third heat seasoning, the most important moderate; Fourth, clean fresh cool, Zi, taste eat it; Fifth Zhejiang cuisine three, each with charm. Zhejiang Cuisine Zhejiang cuisine features mainly by Hangzhou, Ningbo, Shaoxing, composed of three local flavor dishes, and work side by side, hand in hand. Hangzhou is known as Hangzhou cuisine production of fine, delicate Jun beauty, good explosion, fried, braised, fried and other cooking techniques, with a refreshing, cool and tender, delicate, alcohol and so on. Ningbo Seafood local chefs, especially good system, techniques to stew, roasted, steamed, claiming modest tastes Xian Xian, dishes stress fresh and smooth, pay attention to the flavor, cooking with dried fish products more unique dishes. Shaoxing dishes crispy soft waxy, Tangnong pure taste, the simple style of the ancient city rich in rivers and lakes. Southern cuisine in Hangzhou, Ningbo, Shaoxing, represented by three local flavor dishes, famous earlier. Zhejiang cuisine is also quite a long history of the Department. South
Zhejiang cuisine of the capital on behalf of human food, characteristics. As in the past does not taste the sweet side southerners, northerners south, the impact of southern flavor, also put sugar in food. Bianjing dishes, Eight dishes of Jiangsu cuisine is of Jiangsu Cuisine Jiangsu cuisine overview of the Soviet Union local flavor dishes. Jiangsu is a blend of local chefs. The first books of their names and professional chefs to cook the first named for the city are here. Pheasant soup for Yao, food production, has been called big Peng, that today's Xuzhou, named Peng Keng, also known as PANG. Representatives of the summer
Jiangsu cuisine dishes, Qi Yi Ya Spring and Autumn Period in Xuzhou, Communication Arts, who created the traditional cuisine, while the ancient Jiangsu cuisine is dominated by the confluence of three made taste. Jiangsu cuisine features sum up, Jiangsu cuisine has the following characteristics: First, strict material selection, production of fine arts facilities for materials, time and governance meat dish; the second is good stew, braised, baked, Wu, steaming, roasting, frying and other cooking methods, and expertise in mud baked, roasted fork; third taste fresh and sweet and salty properly, thick but not greasy, light but not thin; Fourth, focus on transfer soup to keep juice. Nanjing, which fine knife, fire skilled workers, food taste of alcohol, both the beauty of the Quartet to meet the tastes of all directions, especially to win fresh crisp tender; Suzhou food is increasingly sweet, Vegetable cooking seasons, rivers, lakes, rare long; Yangzhou cuisine known as Huaiyang flavor, fine knife, heat subtle, fresh color, unique shape, highlight the main materials, emphasizing the flavor, light and delicious, wide adaptation, particularly known for good soup system. Eight Cuisine Anhui cuisine is an overview of Huizhou in Anhui cuisine Anhui cuisine dish called, does not mean that Anhui dishes, not including the Northern Areas, mainly referring to Huizhou region of Anhui Province in Southern China Anhui cuisine name One of eight major cuisines of China, originated in the foothills of the Shexian yellow, the ancient Huizhou. Tunxi after the town because of Xinan River as further development here. Song Emperor asked Xi Zao taste in degree, Zao give
representative dishes of Anhui cuisine Shelter Beaver that civet cats, also known as the white amount. Department of Anhui cuisine cooking skills on the good burn, stew, steam, and explosion, less cooking, heavy oil, heavy color, heavy fire power. Anhui cuisine features texture characteristics, the flavor of food products requirements, were used to fire, the fire, small fire cooking. Third, han in the burned stew, shades affordable. In addition to burst, fried, leavened, fried, braised, boiled, roasted, Wu and other techniques outside each has its advantages , especially burning, stew and smoked, steamed product is known. Fourth, focus on natural, the food self-cultivation. Slices Edible inherited the tradition of country doctors, pay attention to Sibu, which is a major feature of Anhui cuisine. Huicai Ancient formation and southern unique geographical environment, human environment, is closely related to dietary practices. green shade trees, ravines horizon, the weather pleasant natural environment in Huizhou, Anhui cuisine provided for the inexhaustible Anhui cuisine raw materials. exceptional conditions as the development of a strong material security Anhui cuisine, while Huizhou numerous customs and etiquette, season activities, but also effectively promoted the formation and development of Anhui cuisine. In Jixi, private banquet, the county has six tape, ten Four fine point of the bowl, Lingbei to eat four, a product pot, nine bowls Lingnan six eight ten bowls and so on. entries Atlas Atlas more extended reading: 1
Hunan Introduction
http://baike.baidu. com/view/47894.htm
2
Detailed Hunan
www.csxdf.com/news/20090720/20097209034.shtml
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