2. Features of Sichuan cuisine: Sichuan cuisine is probably the most widely spread China cuisine in the world today. As far as the Qinghai-Tibet Plateau, the roof of the world, and Chinatown on the other side of the ocean, there must be a Sichuan restaurant as long as it is convenient for China people. The unique basin environment has created Bashu people's passion and desire for the outside world, and also made a group of fiery China famous cuisines. Authentic Sichuan cuisine is represented by Chengdu and Chongqing, and also includes local dishes such as Leshan, Jiangjin, Zigong and Hezhou.
* Material selection: Sichuan cuisine pays attention to material selection, with delicacies, fresh rivers, wild vegetables, livestock and poultry as the main raw materials, and pays attention to specifications, with clear priorities for side dishes and bright colors.
* taste: Sichuan cuisine is rich in flavor and oil, and it is well-known for its sour, hemp and spicy flavor, and seasoning cannot be separated from three peppers (pepper, pepper and pepper).
* Cooking techniques: mainly burning, roasting, dry stir-frying and steaming, with thick juice, and being good at comprehensively using various seasonings to form various compound flavors, so that it enjoys the reputation of "one dish is delicious and all kinds of dishes are delicious".
* representative dishes: "shredded pork with fish flavor", "dry-roasted fish wings", "Kung Pao Chicken", "Braised eel" and "Mapo Tofu".
Features of Cantonese cuisine: The ancient Cantonese cuisine can be traced back to the Qin Dynasty. In the Southern Song Dynasty, Cantonese cuisine developed rapidly because the imperial chef went to Yangcheng. After the Opium War, Guangzhou, as one of the first foreign trading ports, had frequent foreign exchanges, and Cantonese cuisine absorbed some specialties of western food.
At the same time, Cantonese cuisine itself has gone abroad. Now, there are thousands of Cantonese restaurants in new york alone. With its unique charm of freedom, strangeness, complexity and lightness, Cantonese cuisine has become a famous Chinese delicacy at home and abroad. Geographically speaking, Cantonese cuisine is gradually formed as the representative of Guangzhou, Chaozhou and Dongjiang. In a broad sense, Cantonese cuisine also includes Guangxi, Hainan and Taiwan Province.
* raw materials: extensive collection and vigorous pursuit, especially famous for cooking snakes, raccoons, cats, dogs, monkeys, rats and other wild animals.
* taste: fresh, tender, refreshing, smooth, light and crisp, light in summer and autumn, slightly mellow in winter, and six flavors (sour, sweet, bitter, salty, spicy and fresh) for seasoning.
* cooking skills: good at frying, frying, stewing, stewing, stir-frying and so on, with strong colors.
* Famous dishes: "Three Snakes, Dragon, Tiger and Phoenix", "Roasted Suckling Pig", "Beef in Oyster Sauce", "Old Meat", "Winter Melon Cup", "Dry Fried Prawns" and "Guangdong Roasted Goose".
characteristics of Shandong cuisine: Shandong cuisine is a model of "northern food", which originated from Shandong, the ancient land of Qilu, and is older than Cantonese cuisine. Its history can be traced back to the famous saying of Confucius, a Confucian master during the Spring and Autumn Period and the Warring States Period, that "food is not tired of essence, and food is not tired of delicacy, and it is not allowed to be eaten in sauce or from time to time". In the Ming and Qing dynasties, Shandong cuisine has become the main body of court meals, which has a great influence on the diet structure and characteristics of Beijing, Tianjin and Northeast China. Today, Shandong cuisine is mainly composed of the local flavors of Jinan and Jiaodong. The dishes are generous, simple and adaptable.
* material selection: seafood, animal offal, livestock and poultry and vegetables are the main raw materials of Shandong cuisine, especially the processing skills of animal offal. Fine knife skills, pay attention to the color and image of dishes.
* taste: the two branches of Shandong cuisine have different tastes. Among them, jinan cuisine has a strong flavor and is fond of seasoning with onion and garlic sauce. The food entrance pays attention to clear, fresh, crisp, tender and pure, and the taste is lasting;
> Jiaodong is adjacent to the sea and is famous for cooking seafood, especially for the cooking of seafood and small seafood. Its taste is light, trying to be delicious.
* Cooking techniques: Shandong cuisine is re-fried, roasted, fried, grilled, roasted, shredded, and honey juice. Many methods are used, such as scallion roasting, scallion frying, garlic frying, and garlic mashing. At the same time, clear soup and milk soup are also used to adjust the freshness. The former is clear and pure in color, while the latter is stewed for a long time, with strong color and rich in nutrition.
* Famous dishes: Crispy soup, Braised Conch, Roasted Prawn, Jiuzhuan Large Intestine, Sweet and Sour Yellow River Carp, Bird's Nest in Clear Soup, Roasted Oyster Locust, etc.
9. Beijing cuisine
Beijing cuisine is an imperial dish that originated from the forbidden court. The royal family's exclusive delicacies are naturally extraordinary and exquisite. It is characterized by its crispness, tenderness and freshness. Beijing cuisine uses a large number of plant roots and vegetables, such as pepper, garlic, ginger, onion and wanqian. Because of the cold weather in Beijing, food can generate heat to keep warm and drive away the cold. Especially good at cooking mutton, such as the famous "whole sheep mat". At the same time, the dishes cooked with pork as the main material by means of white boiling, burning and burning are also original.
"Beijing cuisine" is composed of local flavor dishes in Beijing, authentic dishes with beef and mutton as the main ingredients, palace dishes from the Ming and Qing dynasties, Tan Jiacai, which is exquisite in workmanship and good at cooking seafood, and dishes from other provinces and cities.
Shandong cuisine has a profound influence on the formation of Beijing cuisine, which is the basis of Beijing cuisine. Shandong-style restaurants are everywhere in Beijing. Shandong Jiaodong School and Jinan School merged and exchanged with each other in Beijing, forming a Beijing flavor with strong taste and fresh and crisp taste, which widely influenced the formation of northern flavors such as Qilu, Songliao, Sanjin and Qinlong, and stood out in the cooking garden.
Muslim cuisine occupies an important position in Beijing cuisine, which takes cattle and sheep as the main raw materials. For example, the famous "whole sheep mat" can cook more than 1 kinds of dishes with various parts of sheep, which is an important representative of Beijing cuisine. In addition, "barbecue", "instant-boiled mutton" and "stewed mutton" have a long history and unique flavor, and are deeply loved by Beijing people.
Palace cuisine plays an important role in Beijing cuisine, with precious materials, delicate seasoning, elegant name and poetic flavor. Nowadays, most of the palace dishes are dishes from the Ming and Qing Dynasties. Famous dishes such as: fried fish fillets, matchmaker's own preparation, preserved snow yellow croaker, etc.
Tan Jiacai is a representative of official dishes. It pays attention to the original flavor, is moderate in saltiness and sweetness, and spares no expense in materials. For example, the well-selected "braised fish wings" is the first-class representative dish of Tan family, ranking first among all shark fin dishes.
to sum up, Beijing cuisine is a fusion of local cuisine, authentic cuisine, imperial cuisine and official cuisine. It has a strong taste of trout, diverse texture, various dishes and distinct seasons. It has perfect and unique cooking techniques, and is good at frying, frying, roasting, rinsing, stewing, steaming, boiling and cooking. The main reason for the formation of the characteristics of Beijing cuisine is that Beijing is the capital of the whole country, with a special treasure and outstanding people. Technicians from all over the country gather here. The raw materials of the dishes are all over the country, and there are all kinds of delicacies and seasonal vegetables. The roast duck made of "stuffed duck" in Beijing is well-known both at home and abroad, and the "whole duck mat" made of this raw material is even more famous. Famous products such as "heart of cooked duck", "four treasures of stewed duck" and "Peking duck roll" are often served alone.