Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are often referred to as China’s “eight major cuisines”. Chinese cuisine is known as having four major flavors and eight major cuisines. The four major flavors are: Shandong, Sichuan, Guangdong and Huaiyang. The eight major cuisines refer to: Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Cantonese cuisine and Fujian cuisine.

Tuilu cuisine is the first among the eight major cuisines. Shandong cuisine includes Qingdao, Jiaodong style represented by Fushan gang, and Jinan style including Dezhou and Tai'an. There are also elegant and luxurious Confucius cuisine that can be called "bright spring and white snow", as well as various local dishes and snacks dotted here and there. Jiaodong cuisine is good at popping, deep-frying, grilling, stewing, and steaming; its taste is fresh and tends to be light; the ingredients are mostly shrimp, conch, abalone, oyster roe, kelp and other seafood. Among the famous dishes is "Grilled Abalone in Original Shell". The main ingredient is abalone from Changshan Islands. It is cooked with the traditional techniques of Shandong cuisine. It is delicious, smooth and tender and appetizing. Other famous dishes include crab roe and shark's fin, hibiscus scallops, roasted sea cucumber, grilled prawns, fried oyster roe and steamed gargi fish.

Jinan style is famous for its soup, which is supplemented by stir-frying, stir-frying, roasting and deep-frying. The dishes are famous for being clear, fresh, crisp and tender. Among the famous dishes are assorted dishes in clear soup and pucai in milk soup, which are fresh, elegant and unique. The sweet and sour Yellow River carp that is tender on the inside and charred on the outside, the crispy and refreshing oil-fried double crisp, and the vegetable delicacy of hot pot tofu all demonstrate the Jinan style’s cooking skills. During the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan washed the pig intestines, added spices and boiled them in boiling water until soft and crispy, took them out, cut them into sections, and added soy sauce, sugar, spices, etc. to make a fragrant and fat braised large intestine. In the city. Later, there were improvements in the production. The washed large intestine was boiled in boiling water, fried in oil, and seasoned and spices were added to make the dish more delicious. Literati named it "Nine-turn Large Intestine" because its production was as fine as the Taoist "Nine Alchemy Pills".

"Eight Immortals Crossing the Sea to Make Arhats" is the first dish of Confucius' birthday banquet. Shark's fin, sea cucumber, abalone, fish bone, fish maw, shrimp, asparagus and ham are selected as the "Eight Immortals". Chop the chicken breast into puree and make it into the shape of Arhat money at the bottom of the bowl, which is called "Arhat". After it is made, put it in a round porcelain pot, arrange it in eight directions, put the Luohan chicken in the middle, sprinkle ham slices, ginger slices and boiled green cabbage leaves on top, and then pour the boiled chicken soup over it. In the old days, gongs and opera were played immediately after this dish was served. It was very lively and extremely luxurious to listen to the opera while tasting the delicious food.

Cantonese cuisine is also one of the eight major cuisines in my country. Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. Guangzhou cuisine includes famous foods from the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other places. It has the widest area, uses a variety of ingredients, finely selects ingredients, has excellent skills, is good at changing, and has a particular flavor, which is clear but not bland, fresh but not vulgar, tender but not raw, and oily but not greasy. In summer and autumn, we strive to be light, while in winter and spring we tend to focus on richness. We are good at stir-frying, and we need to control the heat and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those in southern Fujian. After being affiliated to Guangdong, it was also influenced by the Pearl River Delta. Therefore, Chaozhou cuisine is close to that of Fujian and Cantonese, and it combines the best of both worlds to form its own style. It is famous for cooking seafood, and its soups, vegetarian dishes and beets are the most distinctive. The knife work is fine and the taste is pure. Dongjiang cuisine is also known as Hakka cuisine because the Hakkas were originally from the Central Plains. During the late Han Dynasty and the late Northern Song Dynasty, they moved south to avoid war and settled in the Dongjiang area of ??Guangdong. Its language and customs still retain the inherent characteristics of the Central Plains. The dishes mostly use meat and very few aquatic products. The main ingredients are outstanding, and they pay attention to the aroma, heavy oil, and salty taste. They are famous for their casserole dishes, which have a unique local flavor.

There is also a school of Hainanese cuisine in Cantonese cuisine. There are fewer varieties of dishes, but they have the unique flavor of tropical food. Cantonese cuisine mainly focuses on stir-frying and quick-frying, as well as stewing, pan-frying, and roasting. It emphasizes freshness, tenderness, refreshingness, and smoothness. It was once said to be "five flavors and six flavors." The "five flavors" are fragrant, loose, smelly, fat, and rich, and the "six flavors" are sour, sweet, bitter, spicy, salty, and umami. Pay attention to color, aroma, taste and shape at the same time. Many Cantonese dim sum are baked in an oven and have the characteristics of Western cuisine. The main famous dishes of Cantonese cuisine include crispy roasted suckling pig, dragon and tiger fight, Taiye chicken, Huguo cuisine, Chaozhou roasted eagle and goose, monkey brain soup and more than 100 kinds. Among them, "roast suckling pig" is the most famous specialty in Guangzhou. With the changes of the times, there have been continuous improvements in cooking and production, and it has truly achieved a "color like amber, but also like real gold". It has crispy skin and soft meat, and a strong fragrance on the outside and inside, which is suitable for the taste of southerners. "Taiye Chicken" is a famous traditional Guangzhou dish famous in Hong Kong and Macao. It started in the late Qing Dynasty and was discontinued in the 1970s. The more famous ones include Guiliansheng's Manchu-Han banquet and fragrant seabass balls, Jufengyuan's drunken shrimps and drunken crabs, Nanyangtang's assorted cold dishes and Yipin pot, Pinrongsheng's sesame balls, and Yubolou's Banzhai fried rice balls. Crispy crucian carp from Fulaiju, hanging oven duck from Wanzhantang, Jiangnan Baihua Chicken from Wenyuan, braised abalone slices from Nanyuan, Dinghu Shangsu from Xiyuan, Braised Big Skirt Wings from Dasanyuan, Dragon and Tiger Braised from Snake King Man , Taiye chicken from Liuguo, glass shrimp from Yuyuan, osmanthus wings from Huayuan, Yushu chicken from Beiguo, roasted suckling pig from Wangji, fish cloud soup from Xinyuanlai, sliced ??duck from Jinling, fish maw in clear soup from Guanzhen , Tao Taoju's fried crabs, vegetable dishes with fragrant vegetables, Lu Yuju's suckling pig with skin, Baiyun pig trotters, Taipingguan's pigeon with western sauce, etc.

Sichuan cuisine is also a cuisine with a long history. Its birthplace is the ancient countries of Ba and Shu. When the poet Li Bai lived in Sichuan for nearly 20 years, he loved to eat the famous local dish braised and steamed duck. After the chef slaughters the duck, he puts the duck into a container, adds wine and other seasonings, injects the soup, seals the mouth of the container tightly with a large piece of soaked tissue paper, and steams the duck to keep its original flavor, fragrant and tender. In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of the Tang Dynasty and went to Beijing to worship the Imperial Academy.

Based on the braised and steamed duck he had eaten when he was young, he presented the steamed fat duck with century-old Huadiao, wolfberry, Panax notoginseng and other ingredients to Xuanzong. The emperor was very happy and named the dish "Taibai Duck". During the Qianlong period of the Qing Dynasty, Li Tiaoyuan, a famous scholar in Luojiang, Sichuan, systematically collected 38 cooking methods of Sichuan cuisine in his "Hanhai·Xingyuan Lu", such as stir-frying, smoothing, stir-frying, stir-frying, boiling, boiling, deep-frying, and boiling. , blanched, grits, pan-fried, masked, pasted, stuffed, rolled, steamed, roasted, simmered, stewed, spread, simmered, braised, soaked, roasted, baked, sticky, boiled, dried, drunk, brewed, etc., as well as cold dishes Mixed, braised, smoked, pickled, cured, frozen, sauced, etc. There are many famous dishes in both official and market dishes. During the Tongzhi period of the Qing Dynasty, there was a small restaurant beside Wanfu Bridge outside the north gate of Chengdu. The owner surnamed Chen, who had sesame noodles, cooked spicy and delicious dishes using soft tofu, minced beef, chili, pepper, bean paste, etc., which was very popular. People welcomed it, and this became the famous "Mapo Tofu". Later, the restaurant was renamed "Chen Mapo Tofu Shop".

Ding Baozhen, a Xianfeng scholar from Guizhou, served as governor of Shandong and later governor of Sichuan. Because of his meritorious service in guarding the border, he was named "Prince Shaobao" and was known as "Ding Gongbao". He liked to eat fried diced chicken made with peanuts and tender chicken diced meat. It became known as "Kung Pao Chicken" after it became popular in the market. Since the late Qing Dynasty, Sichuan cuisine has gradually formed a cuisine with extremely strong local flavor, featuring a wide range of materials, diverse seasonings, and strong adaptability. A complete flavor system is composed of five types of dishes, including banquet dishes, popular light dishes, home-cooked dishes, three-steamed and nine-dough dishes, and flavored snacks. Its flavor is clear, fresh, mellow and thick, and is famous for its spicy taste. It has considerable impact on the upper reaches of the Yangtze River and places such as Yunnan and Guizhou. Nowadays, Sichuan cuisine has spread all over the country and even overseas, and is known as "the taste of Sichuan".

Sichuan cuisine is represented by dishes from Chengdu and Chongqing. The condiments used are complex, diverse, and full of characteristics; especially the so-called "Three Peppers" Sichuan peppercorns, peppers, and chili peppers, the "Three Spices" of onions, ginger, garlic, vinegar, and Pixian bean paste are used frequently and in large quantities. , far beyond comparison with other cuisines. In particular, the "fish flavor" and "strange smell" are inseparable from these condiments. If substitutes are used, the taste will be compromised. Sichuan cuisine has a saying of "seven flavors and eight flavors". The "seven flavors" refer to sweet, sour, numbing, spicy, bitter, fragrant, and salty; the "eight flavors" refer to fish flavor, hot and sour, spicy, strange, spicy, Red oil, ginger juice, homemade. There are as many as 38 cooking methods. In terms of taste, Sichuan cuisine pays special attention to "one dish, one style", and has excellent color, aroma, taste and shape. Therefore, there is a saying in the international culinary circle that "food is in China, taste is in Sichuan". There are more than 300 famous Sichuan dishes including Dengying beef, camphor tea duck, tripe hot pot, husband and wife lung slices, Dongpo cuttlefish, steamed Jiang Tuan, etc.

The "Dengying Beef" is made in a unique way and has a unique flavor; the beef hind leg meat is cut into thin slices, sprinkled with fried salt to dry out the moisture, and wrapped into a cylinder to be dried. , lay it flat on a wire rack, dry it in the oven, steam it in a steamer, take it out, cut it into small pieces and steam it thoroughly. Finally, put it in the wok and fry it thoroughly, add the seasonings, let it cool, and then drizzle it with sesame oil. This dish is translucent, as thin as paper, bright red, and smooth. When placed under a lamp, the red shadow of the beef slices can be reflected on the paper or wall, like a lantern shadow play. "Couple's Fei Slices" is a well-known local dish in Chengdu. According to legend, in the 1930s, a hawker named Guo Chaohua and his wife made cold beef lung slices and hawked them in the streets and alleys. People jokingly called it "couple's lung slices" and it is still used today.

"Dongpo Cuttlefish" is a delicacy in Leshan, Sichuan related to the great writer Su Dongpo of the Northern Song Dynasty. Cuttlefish is not a squid in the sea, but a kind of cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River at the foot of Lingyun Mountain and Wulong Mountain in Leshan City. It is also called "squid". It is said that when Su Dongpo went to Lingyun Temple to study, he often went to Lingyun Rock to wash his inkstones. The fish in the river ate its ink, and its skin was as dark as ink. People called it "Dongpo Cuttlefish"; they also called it Jiang Tuan and Fei Huan. It is one of the three famous fish in Sichuan and has become a special dish of Sichuan cuisine. "Steamed Jiangtuan" is known as Jialing's delicacy and the best delicacy. During the Anti-Japanese War, the famous chefs Zhang Shijie and Zheng Zuhua of Yunliu Restaurant in Chengjiang Town, Sichuan were famous for their dishes such as "Barbecued Pork Jiang Tuan" and "Steamed Jiang Tuan". Before General Feng Yuxiang went to the United States to inspect water conservancy, he also tasted Jiangtuan at Yunliu Restaurant. After eating, he praised "Sichuan Jiangtuan is truly well-deserved."

Hunan cuisine is Hunan cuisine, which is developed from local cuisines in the Xiangjiang River Basin, Dongting Lake area and mountainous areas of western Hunan. Cuisine in the Xiangjiang River Basin is centered in Changsha, Hengyang and Xiangtan, and is the main representative of Hunan cuisine. It is finely made, uses a wide range of materials, and has a wide variety. Its characteristics are rich oil, rich color, and affordable. Pay attention to the taste of crispy, sour and spicy, soft and tender.

Xiangxi cuisine is good at spicy, sour, and rich mountain flavor. Hunan cuisine has developed rapidly, and has formed a set of cooking techniques such as stewing, stewing, simmering, roasting, stir-frying, frying, frying, smoking, and curing. The main famous dishes of Hunan cuisine include "Dongan Chicken", "Red Braised Shark's Fin", "Steamed Cured Meat", "Breaded Whole Duck", "Spicy Winter Bamboo Shoot Tips", "Chestnut Braised Choi Heart", "Five Yuan Fairy Chicken", "Ji Shou Sour Pork", etc. Among them, "Red Braised Shark's Fin", also known as "Zu'an Shark's Fin", is a famous local dish in Hunan. The cooking method is to add shark fin with chicken soup, soy sauce, etc., and simmer it over low heat. The juice is thick and delicious, and it is famous for its freshness, glutinousness and softness. During the Guangxu period of the Qing Dynasty, Jinshi Tan Zuan liked this dish very much. His chef improved the method of making yellow simmered shark's fin, adding chicken, pork belly and shark's fin to be simmered at the same time, making the shark's fin softer, waxier and smoother, and the soup more delicious. Mellow and delicious. Tan Jinshi praised his food and it became famous all over the world. Therefore, the dish was created by the chefs of the Tan family, so it is called "Zu'an Shark's Fin".

In the early Qing Dynasty and the late Ming Dynasty, this dish was introduced to Changsha and became a famous dish in Hunan. "Five Yuan Immortal Chicken", also known as "Five Yuan Whole Chicken", has been around since ancient times. There was a record of "immortal stewed chicken" in "Tiao Ding Ji" of the Qing Dynasty. The preparation method is to "purify it, put it into a bowl, mix it with soy sauce, stew it dry in the soup, stuff the tender chicken belly with astragalus for a few dollars, dry and steam it for more benefits." This is chicken stewed with astragalus, which can strengthen the body and prolong life, hence the name "Fairy Chicken". During the Tongzhi period, there was the "Five Yuan Immortal Chicken", which is said to have been made by Quyuan Restaurant. At first, whole chickens were steamed with astragalus. Later, lychees, longans, red dates, lotus seeds, and wolfberries were added, and seasonings were added to steam them. It was called "Five Yuan Immortal Chicken." In 1938, the Japanese invaders bombed Changsha and the restaurant moved to Nanning. Li Zongren once hosted a banquet for guests in the restaurant.

Fujian cuisine is also one of the eight famous cuisines and is famous for its delicacies. On the basis of taking into account color, aroma, taste and shape, it is especially good at aroma and taste. Its fresh, mellow, meaty and non-greasy flavor is unique in Chinese food culture. Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife skills, attention to heat, soup, seasonings, and taste. Its cooking skills have four distinct characteristics. First, it uses meticulous slicing, cutting, and slicing techniques to achieve a thorough and delicious effect on raw materials of different textures. Therefore, the knife skills of Fujian cuisine have the reputation of "cutting flowers like lychees, shredding them like hair, and cutting slices as thin as paper". For example, in the cold dish "radish sting", cut each thin jellyfish skin into 2 to 3 pieces, cut it into very fine shreds, and then cook it together with shredded radish of the same thickness. After it cools, mix it with seasonings. table. The knife work of this dish is exquisite, the jellyfish and shredded radish are blended together, making it crispy, tender and refreshing, full of interest.

"Chicken Minced Golden Bamboo Shoots" is a kind of "golden bamboo shoots" made by cutting winter bamboo shoots into three hair-thick pieces. For every 100g of winter bamboo shoots, 500g to 600g of thin strips should be cut, and the length should be consistent and the thickness should be uniform. In this way, the winter bamboo shoots can be integrated with the paste made of chicken mince, egg liquid and other ingredients. After skillfully cooked and stir-fried, the minced chicken and shredded bamboo shoots taste particularly good. This dish has been famous for hundreds of years. Second, there are many soup dishes, with endless variations. Fujian cuisine has a long history of soup, which is closely related to Fujian’s rich seafood resources. Fujian cuisine has always been associated with fresh quality, pure taste and nourishment. Among various cooking methods, soups can best reflect the original flavor and true taste. Therefore, Fujian cuisine has many soups, and this is the purpose.

The "multiple soups" of Fujian cuisine refer to the soups with many dishes, and are prepared by selecting various auxiliary materials, so that the inherent smell, bitterness, astringency, fishy and other smells of different raw materials can be eliminated, thereby making the soup more delicious. Dishes of different quality have their own unique flavors after mixing with soup, so there is a saying that "one soup changes ten". For example, the fishy smell of dried squid must be removed by soaking in water, otherwise it will not be suitable for cooking crispy and tender dishes. However, once the water is evaporated, the original flavor of the squid is lost, and the squid soup must be prepared separately to achieve the effect of having both quality and taste.

When "boiling sea clams in chicken soup", the juice of fresh sea clams is salty and needs to be processed. But if washed, it is too bland. Therefore, cut the clam meat into large thin slices with a delicate knife, simmer it in a boiling water pot until it is medium-done, put it into a soup bowl, and then pour in hot chicken soup that is salty and suitable. This kind of mussel meat is fresh, crisp and tender, and the chicken soup is mellow and delicious. The two complement each other. Chew carefully and slowly, and the aroma and freshness will blend into one. Third, the seasoning is unique and unique. Fujian cuisine tends to be sweet, sour, and bland, which is related to Fujian’s rich seasonings and the use of delicacies from the mountains and sea as cooking ingredients. The sweet side can remove the fishy smell, the sour side can make it refreshing, and the light taste can keep the texture fresh and pure. Famous Fujian dishes such as "lychee meat", "sweet and sour bamboo meat", "roasted crispy crucian carp with green onions", "roasted fresh bamboo razor clams", etc. can perfectly reflect the characteristics of sweet, sour and light. Fourth, the cooking is delicate, elegant and generous. The cooking techniques of Fujian cuisine not only have their own characteristics such as steaming, stir-frying, stewing, braising, braising, and simmering, but also the techniques of stir-frying, steaming, and simmering are special. In terms of tableware, Fujian cuisine usually uses large, medium and small bowls, which are very delicate and elegant. Famous dishes such as "Fried Xi Shi Tongue", "Steamed Garlic Fish", and "Buddha Jumps over the Wall" all clearly reflect the characteristics of Fujian cuisine. Among them, the "Buddha Jumps Over the Wall" is particularly famous for its fine selection of materials, rigorous processing, attention to firework and aging, and attention to simmering utensils, etc., making it a delicacy famous both at home and abroad.

Fujian cuisine originated in Minhou County, Fujian, and developed from local cuisines in Fuzhou, Xiamen in southern Fujian, Quanzhou in western Fujian and other places, with Fuzhou cuisine as the main representative. Fuzhou cuisine is fresh, light, sweet and sour, and it pays particular attention to the soup. Another feature is the good use of red glutinous rice as an ingredient, which has the functions of antisepsis, removing fishy smell, increasing aroma, refreshing taste and color. In practice, there are more than ten kinds of rice noodles, such as boiled rice noodles, pulled rice noodles, fried rice noodles, drunk rice noodles, fried rice noodles, etc., especially with names such as "light rice noodles with stir-fried snail slices", "drunk rice noodles with chicken", and "drunk rice noodles with sea clams". The dishes are the most famous. In addition to being fresh and refreshing, Southern Fujian cuisine is also famous for its emphasis on seasonings and its good use of sweet and spicy food. The most commonly used condiments include chili sauce, sand tea sauce, mustard sauce, orange juice, etc. Its famous dishes include "Duck Braised with Sand Tea", "Shredded Chicken with Mustard Spicy", "Dongbi Dragon Ball", etc., all of which are unique in flavor. Fujian cuisine is salty and spicy, and mostly uses rare and unique flavors unique to mountainous areas as raw materials, such as "braised stone scales in oil", "stir-fried ground monkey", etc., which has a strong mountain flavor.

"Buddha Jumps Over the Wall" is the most famous classical dish in Fujian cuisine. According to legend, it began in the Daoguang period of the Qing Dynasty. In Quanzhou, Fujian, it uses Dongbi longan as raw material, with lean pork, fresh shrimps, shiitake mushrooms, Dishes made of water chestnuts and eggs were named "Dongbi Dragon Ball" and became a famous local specialty. "Fried Xishi Tongue" is cooked with sea mussels, a specialty of Zhangxiang, Changle, Fujian. No matter whether it is boiled, stir-fried, mixed or stewed, Xishi tongue has a sweet and delicious taste that is unforgettable.

Zhejiang cuisine also has a long history. People from the capital went south to open restaurants and used northern cooking methods to make the rich southern ingredients delicious. "Southern ingredients and northern cooking" became a major feature of Zhejiang cuisine. For example, in the past, southerners did not have a sweet taste. After northerners moved south, they affected southerners' tastes and added sugar to their dishes. After the famous Bianjing dish "Sweet and Sour Yellow River Carp" arrived in Lin'an, the fish was used as raw material to cook the Zhejiang famous dish "West Lake Fish in Vinegar". At that time, famous chefs from the capital were operating hundreds of famous dishes in Hangzhou, including "Hundred Vegetable Soup", "Five-flavor Baked Chicken", "Preserved Rice Eel", "Wine Steamed Anchovies", etc. Later, "Southern Meat" appeared. .

What makes Zhejiang cuisine unique is that it varies with time and place. The dishes are exquisitely made and varied, and they like to name the dishes after scenic spots. The cooking methods are mainly stir-frying, stir-frying, braising and deep-frying, making them fresh and crispy. Ningbo is located on the coast, and is characterized by a "combination of salty and fresh food", with a taste of "salty, fresh and smelly". It is famous for its steamed, braised and stewed seafood, which emphasizes freshness, tenderness and smoothness. It pays attention to large soups and water to maintain the original taste. Shaoxing cuisine is good at cooking river fresh food and poultry. It is crispy and glutinous in the mouth and full of country flavor. The main famous dishes are "West Lake Fish in Vinegar", "Dongpo Pork", "Sai Crab Soup", "Hometown Southern Pork", "Dry Fried Ring Bell", "Steamed Pork with Lotus Leaf Vermicelli", "West Lake Water Shield Soup", "Longjing Shrimp" ", "Hangzhou Braised Chicken", "Hupao Vegetarian Braised Pork", "Dried Vegetable Braised Pork", "Clam Yellow Croaker Soup" and hundreds more.

Among them, "West Lake Fish in Vinegar" is a traditional dish in Hangzhou. According to legend, during the Song Dynasty, there was a young man named Song near the West Lake who made a living by fishing. Once when he was ill, his sister-in-law went to the lake to fish in person and cooked a dish with vinegar and sugar for him to eat. After eating, the illness was cured. Later, the name of this dish became "West Lake Vinegar Fish." "Longjing Shrimp" is famous for being cooked with the best Longjing tea leaves in Hangzhou. Longjing tea is produced in the mountains near West Lake in Hangzhou, Zhejiang, and the best one is produced at Shizi Peak in Longjing Village. Known as "green color, fragrant aroma, mellow taste and beautiful shape", Longjing tea was listed as a tribute in the Qing Dynasty. At that time, the tender tips of "Quick Tongue" and "Eagle Claw" tea were used to make precious dishes in Hangzhou. The fried shrimps are made with the new Longjing tea produced around the Qingming Festival and fresh river shrimps, hence the name "Longjing Shrimps". Soon it became the most famous specialty dish in Hangzhou, and it is famous for its "Xinfeng Eel". "Eel" is a famous dish in Ningbo, Zhejiang. Fish "Eel" is the favorite food of fishermen on the southeast coast. The one made with yellow croaker is called "Yellow Croaker", and the one made with eel is called "Eel". In Ningbo, it is served every winter and during the Spring Festival. The "Xinfeng Eel" made at the same time is slightly dried and ready to eat. "Stewed Pork with Dried Vegetables" is a famous dish in Shaoxing. It is cooked with Shaoxing's unique dried vegetables and pork belly. It is best when the meat is crispy and tender. Infiltrated into the dried vegetables, the fragrance of the dried vegetables penetrates into the human flesh, complementing each other, making it crispy, glutinous and soft, delicious and delicious.

Su cuisine is a local flavor of Jiangsu. Yi Ya from Qi State spread his cooking in Xuzhou during the Spring and Autumn Period. The creation of "mutton hidden in the belly of fish" has been passed down through the ages, and is the origin of the word "fresh". Zhuanzhu studied the "whole fish moxibustion" at Dahe Public School in Taihu Lake, one of which is the "whole fish moxibustion" at Songhe Tower in Suzhou. "Squirrel Mandarin Fish". Liu An, King of Huainan in the Han Dynasty, invented tofu on Bagong Mountain, which was first spread in Jiangsu and Anhui. Emperor Wu of the Han Dynasty drove the barbarians to the seaside and found that the "fish intestines" that fishermen were addicted to were delicious. Emperor Ming of the Southern Song Dynasty also cooled I like this food. In fact, "fish intestines" are the ovary essence of squid. When the famous doctor Hua Tuo was practicing medicine in Jiangsu, he and his Jiangsu disciple Wu Jin both advocated "cremation" cooked food, that is, food therapy. Ge Hong from Jin Dynasty had a great influence on edible mushrooms in Jiangsu Province. In the Southern Song Dynasty, Wu Seng Ning wrote "Bamboo Shoots" and summarized the experience of eating bamboo shoots. "Four King Kong". The origins of these delicacies are all related to Jiangsu. During the Southern and Northern Dynasties, Nanjing's "Heavenly Kitchen" could make dozens of dishes with one melon, and one dish could make dozens of flavors.

< p>The famous city in the world is known as "Yang Yi Yi Er". Yizhou is today's Sichuan. The prosperous market promoted the development of Su cuisine cooking techniques. Songjiang's "Jin Yu Jiao" and sugar ginger honey crab in the Sui and Tang Dynasties; Suzhou's exquisite peony glutinous rice. Yangzhou's leeks are all exquisitely styled dishes. The staple food and snacks of Jiangsu cuisine were known as the "Seven Wonders of Health" in the Five Dynasties. The rice has clear grains, is soft but not rotten, and can be wiped off the table; The tendons are tough and can be threaded into ribbons without interruption; the cakes are thin and transparent and can reflect Chinese characters; the wonton soup is clear and can be rubbed with an inkstone; the dumplings are both fragrant and crispy, and "chewing them can scare people from ten miles away", which shows the superb skills of the Song Dynasty. Since then, the taste of Jiangsu cuisine has changed greatly. It turns out that southern dishes are salty while northern dishes are sweet. The fish and crabs sent to Chang'an and Luoyang from the south of the Yangtze River are added with sugar and honey. The Song Dynasty traveled south to Hangzhou, and a large number of scholar-bureaucrats from the Central Plains brought them south. In addition, during the Tang and Song Dynasties, especially since the Jin and Yuan Dynasties, more and more Muslims came to Jiangsu, and Jiangsu cuisine was also influenced by halal cuisine. Colorful. Since the Ming and Qing Dynasties, Jiangsu cuisine has been influenced by many local flavors. In the past, King Fu Chai of Wu and Emperor Yang of Sui Dynasty sailed for banquets, and the emperors who had fun with dragon boats enjoyed the dishes on board. At this time, it was used as a means for merchants to make profits, and it was also available to ordinary people to taste.

A large number of wild vegetables are included in the food. Jiangsu people are known as "eating grass". Wang Pan of Gaoyou has a monograph, and Wu Chengen also reflected it in "Journey to the West". Manchu and Mongolian dishes were added to the delicacies of Jiangnan, and there was a "Full Manchu and Han Banquet". In the drink, the aroma comes to the fore. The osmanthus scented dew eaten by Baoyu in "A Dream of Red Mansions" and the rose scented dew made by Dong Xiaowan; the scented dew sold in Huqiu Shantang Restaurant were all delicacies at that time that nourished the mind and body, and left teeth and cheeks fragrant.

In addition to restaurants, a large number of teahouses appeared, and the tea trend became more popular since Qianlong. After 1840, Western food appeared in the treaty ports, and there were restaurants that combined Chinese and Western cuisine. According to the "Qing Ye Lei Chao" compiled by Hangzhou Xu Ke, "the cuisine has its own characteristics, such as Jingshi, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou, and Huai'an." Half of the ten famous cities are in Jiangsu. Jiangsu cuisine consists of three major local flavor dishes: Huaiyang, Suxi and Xuhai, with Huaiyang cuisine as the main body. Huaiyang is located in the middle of Jiangsu Province, extending to Haiqitongtaiyanfu in the east, Jinling Liuhe in the west, Jintan in Jingkou in the south, and Lianghuai in the north. The characteristics of Huaiyang cuisine are rigorous selection of ingredients, attention to knife skills and fire skills, emphasis on original flavor, prominent main ingredients, elegant colors, novel shapes, moderate salty and sweet taste, and mild taste, so it has a wide range of adaptability. In terms of cooking techniques, stewing, braising, simmering and warming are mostly used. Among them, Nanjing cuisine is famous for its duck dishes, while Zhen and Yang cuisines are famous for their chicken dishes and fresh shrimps. The finer points are fermented noodles, hot noodles and puff pastry. Suxi cuisine covers Suzhou and Wuxi, ranging from Changshu in the west to Shanghai, Songjiang, Jiading and Kunshan in the east. Shanghainese cuisine specifically refers to what Shanghainese call themselves, and does not include other Shanghainese cuisines. Su Xi cuisine has similarities and differences with Huaiyang cuisine. Its shrimp, crab, water shield and seabass, cakes and dumplings are the most delicious in the province, and its tea and snacks are especially better than other local flavors in Jiangsu cuisine. Its dishes pay attention to shape, beauty, and colorful colors. The white sauce stew is unique, with the taste of fresh red yeast rice, and the food has a strange aroma. The taste is sweet, especially in Wuxi. Thick but not greasy, light but not thin, crispy and fall off the bone without losing its shape, smooth and tender without losing its taste. Xuhai cuisine is originally close to the Qilu flavor, with all kinds of meat and livestock being used, and the aquatic products are dominated by seafood. Dishes are rich in color and salty in taste, with five pungent flavors commonly used. Cooking techniques include boiling, pan-frying, and deep-frying. In recent years, all three local cuisines have developed and changed. Huaiyang cuisine has changed from mild to slightly sweet, which seems to be influenced by Su Xi cuisine. The taste of Suxi cuisine, especially Suzhou cuisine, has changed from sweet to mild, and is also influenced by Huaiyang cuisine. Xu Hai cuisine is much less salty and the color is more elegant, on par with Huaiyang cuisine. In the entire Jiangsu cuisine, Huaiyang Lai still dominates.

Jiangsu cuisine has many famous dishes, such as Huai’an’s long fish banquet, or eel banquet, with hundreds of varieties. Yangzhou's three sets of duck, chicken, braised chicken, braised soft-shelled turtle, boiled dried shredded fish, sweet and sour mandarin fish, double-skin saury, Wensi tofu, braised lion's head, Zhenjiang's crystal hoof, steamed anchovies, Jingjiang's preserved meat, Yixing's steam pot chicken, Nanjing's Jinling salted duck, stewed vegetable core, salted duck, pine nut meat, anchovy shrimp, egg siomai, Suzhou's squirrel mandarin fish, three shrimp tofu, white sauce fish, water shield pond fish fillet, rouge goose , Babao boat duck, snowflake crab sauce, fried prawns in oil, Changshu beggar chicken, Wuxi mirror box tofu, cherry meat, Liangxi crispy eel, Xuzhou dog meat, Banpu lotus iron bird and so on.

Among them, three sets of duck are traditional famous dishes. The "Tiao Ding Collection" of the Qing Dynasty once recorded the preparation method of set duck, which is "debone the fat duck, remove the bones from the salted duck, stuff it into the belly of other people's ducks, and steam it." It’s extremely bad, so I’ll give it to you as a whole.” Later, Yangzhou chefs combined lake ducks, wild ducks, and vegetable pigeons, stewed them in Yixing purple clay pots, and simmered them in a wide soup over low heat. Domestic duck is fat and tender, wild duck is crispy, vegetable pigeon is delicate and fresh, and has a unique flavor.

Yangzhou boiled dried silk is related to Emperor Qianlong’s visit to the south of the Yangtze River. During Qianlong's sixth visit to the south of the Yangtze River, local officials in Yangzhou hired famous chefs to cook delicacies for the emperor. Among them was the "Nine Silk Soup", which was made with shredded dried tofu and shredded ham, stewed in chicken soup, and was extremely delicious. Especially when the dried silk is cut into fine pieces, the flavor penetrates better and absorbs various umami flavors. It is famous all over the world, so it was renamed "boiled dried silk". When cooked with chicken shreds and ham shreds, it is called chicken fire dried shreds, when Kaiyang is added, it is Kaiyang dried shreds, and when shrimps are added, it is called shrimp dried shreds. Wensi Tofu also started during the Qianlong period, and lion head is said to have started in the Sui Dynasty. After Emperor Yang of the Sui Dynasty went to Yangzhou to see Qionghua, he was very nostalgic for the four famous scenic spots in Yangzhou: Wansong Mountain, Qianqian Dun, Ivory Forest and Sunflower Hill. After returning to the palace, he ordered the imperial chef to prepare four delicacies based on the above four scenes, namely squirrel mandarin fish, money shrimp cakes, ivory chicken strips, and sunflower meat. The emperor was so impressed that he gave the officials a banquet. Since then, these dishes have spread all over the country.

In the Tang Dynasty, famous chefs in the Duke's Mansion of Xi State were inspired by "Sunflower Sacrifice Meat" and made huge meatballs into sunflower shapes. The shape was unique, like a lion's head, which could be braised or cooked. Stewed in clear stew; stewed in clear stew is tenderer, and after adding crab powder, it becomes "Stewed Crab Meal Lion Head", which is popular in Zhenyang area. Crystal pork trotters are also known as Zhenjiang pork trotters. According to legend, more than 300 years ago, the owner of a small hotel in Zhenjiang Jiuhai Street bought back four pig trotters on a hot day and wanted to pickle them with salt. In the end, he mistakenly used them to make firecrackers from his father-in-law. of saltpeter. Unexpectedly, the meat quality has not changed, but it has become harder and more fragrant after being marinated. The meat is red and the hooves are white. After soaking in water, blanch the water and add it to the pot, then add onion, ginger, pepper, fennel and cinnamon, add water and simmer. I wanted to use high temperature to remove toxins, but the aroma was overwhelming. The aroma attracted the fairy Zhang Guolao, who turned into a white-haired old man and came to buy it. He ate three and a half of the four hooves. The shop owner ate the remaining half and found it delicious. He used this method to make cheesy dishes ever since. Meat. Jinling salted duck is a famous dish in Nanjing. Duck is popular in the local cuisine. It was once said that "Jinling duck delicacies are the best in the world". After Jinling was established as the capital in the Ming Dynasty, Jinling roast duck appeared first, and then Jinling salted duck. This dish uses the "osmanthus duck" that was harvested during the Mid-Autumn Festival in August of that year as raw material. It is marinated with hot salt and clear brine, then hung in a cool place to dry. It is cooked in water when eaten. The skin is white and the meat is red. It is full of fragrance, tender and delicious. It has a unique flavor and is as famous as the "branched duck" that appeared in the late Ming Dynasty. It is sold well all over the country. There is also "stewed vegetable core". It is said that there was an imperial minister in the Qing Dynasty who lived in Wanzhuyuan, Nanjing and never got tired of eating green vegetables every day. The stewed vegetable core is made from stewed yellow cabbage hearts. Liangxi Crispy Eel is a famous delicacy in Wuxi.

Liangxi is a river in Wuxi, a famous city in southern Jiangsu. It was named after Xiao Liang restored it in the Southern Dynasties. Liangxi is also another name for Wuxi. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, famous chefs in Wuxi sliced ??live eels, fried them until crispy, and then braised them in a thick marinade made of wine, soy sauce, sugar, monosodium glutamate, and allspice. Sweet and crunchy at times, it is an excellent accompaniment to wine. Later it became famous in Jiangsu and became a traditional specialty in Wuxi.

Hui cuisine consists of Anhui cuisine along the Yangtze River, along the Huaihe River and Huizhou local cuisine. The cuisine along the Yangtze River is represented by the local cuisine of Wuhu and Anqing, and later spread to the Hefei area, which is famous for cooking river fresh food and poultry. The cuisine along the Huaihe River is composed of local flavor dishes such as Bengbu, Suxian, and Fuyang.

Huizhou cuisine in southern Anhui is the main representative of Hui cuisine. It originated from She County at the foot of Huangshan Mountain, which was Huizhou in ancient times. Later, as the small town of Tunxi on the bank of the Xin'an River became a distribution center for famous teas such as "Qihong" and "Tunlu" and local products such as Hui ink and She inkstones, business flourished and the catering industry developed, and the focus of Hui cuisine gradually shifted to Tunxi. The creek was further developed here. Emperor Gaozong of the Song Dynasty once asked Wang Zao, a scholar, about his taste. Wang Zao replied with a poem by the plum saint Yu, "Oxtail civet in the snow, horseshoe turtle in the sand." The oxtail civet is the civet, also known as the white-fronted civet. In terms of cooking techniques, Anhui cuisine is good at roasting, stewing, and steaming, while less stir-frying and stir-frying are used. It focuses on oil, color, and fire.

Its famous dishes include ham and turtle, braised civet, pickled fresh mandarin fish, Wuwei smoked chicken, Fuliji roasted chicken, Wenzheng bamboo shoots, Huangshan braised pigeon, etc. Among them, "Stewed Turtle with Ham", also known as "Stewed Turtle with Horseshoe", is the oldest traditional famous dish in Anhui cuisine. It is stewed with the most famous local specialty "sandy horseshoe turtle". It is said that in the Southern Song Dynasty, everyone from Emperor Gaozong to local officials tasted this dish. During the Ming and Qing Dynasties, some famous poets and lay people went to Huizhou to taste the delicious taste of "horseshoe turtle", which became famous throughout the country and became a unique traditional dish of Anhui. It is said that in the 39th year of Qianlong's reign, that is, in 1774 AD, the chef of Wuwei County used a unique method of smoking the chicken first and then marinating it. The chicken was golden in color, rich in sebum, delicious and unique, and was called "Wuwei Smoked Chicken". .

Later it gradually spread to other areas of Anhui, and by the end of the Qing Dynasty it had spread throughout the province. "Fuliji Roast Chicken" originated from Dezhou Braised Chicken in Shandong. It was first called red chicken. The chicken was boiled and roasted with seasonings and then coated with a layer of red rice koji. It was not very famous at the time. In the 1930s, the Dezhou roast chicken master surnamed Guan moved to Fuli Market Town and brought with him the production technology of Dezhou five-spice boneless braised chicken. He improved the selection of red chicken ingredients and added many condiments to make the chicken golden in color, crispy and fall off the bones, and delicious. Fuliji Roast Chicken gradually became famous. Among them, Guan, Wei and Han roast chicken restaurants are the most famous. As a result, Fuliji Roast Chicken is as famous as Dezhou Braised Chicken and is famous both at home and abroad.