Four famous dishes in China? What are their characteristics?

Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the "eight major cuisines" in China. China cuisine is known as four flavors and eight cuisines. The four flavors are: Shandong, Sichuan, Guangdong and Huaiyang. The eight major cuisines are Shandong Cuisine, Sichuan Cuisine, Hunan Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, anhui cuisine, Guangdong Cuisine and Fujian Cuisine.

Shandong cuisine is the first of the eight major cuisines. Shandong cuisine includes Qingdao, Jiaodong School represented by Fushan Gang, and Jinan School including Dezhou and Taian. And there are elegant and luxurious Confucian dishes that can be called "spring snow", as well as various local dishes and flavor snacks dotted around. Jiaodong cuisine is good at frying, frying, grilling, frying and steaming; The taste is fresh and light; The ingredients are mostly prawns, conch, abalone, oyster yellow, kelp and other seafood. Among them, the famous dish is "Abalone with the original shell", and the main ingredient is Haizhen Abalone from Changshan Islands. It is cooked by the traditional techniques of Shandong cuisine, which is delicious, tender and appetizing. Other famous dishes include shark's fin with crab roe, dried scallop with hibiscus, roasted sea cucumber, roasted prawns, fried oyster roe and steamed Cargill fish.

Jinan school is famous for its soup, supplemented by frying, frying, burning and frying. Its dishes are clear, fresh, crisp and tender. Among them, there are clear soup assorted dishes and milk soup Pu Cai, which are fresh and elegant and unique. The sweet and sour yellow river carp with tender inside and scorched outside, the crispy and crisp pot tofu with oil explosion and rare vegetarian dishes show the skill of Jinan school. During the Guangxu period of Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan washed the pig's large intestine, boiled it with spices until it was soft and crisp, cut it into pieces, and added soy sauce, sugar and spices to make a fragrant and fat braised large intestine, which was famous in the city. Later, the production was improved. After the washed large intestine was boiled in boiling water, it was fried in an oil pan, and then seasoning and spices were added to cook. This dish tastes more delicious. Literati named it "Jiu Zhuan Da Chang" according to its exquisite production as Taoist "Jiu Lian Jin Dan".

"Eight Immortals Crossing the Sea to Make Lohan" is the first dish of Confucius' Happy Birthday Banquet, and shark's fin, sea cucumber, abalone, fish bone, fish belly, shrimp, asparagus and ham are selected as the "Eight Immortals". Chop the chicken breast into mud and make it into arhat money at the bottom of the bowl, which is called "arhat". Put it in a round porcelain jar, arrange it in eight directions, put arhat chicken in the middle, sprinkle ham slices, ginger slices and blanched cabbage leaves, and then pour the boiled chicken soup. In the old days, when this dish was put on the table, it was sung in an opera. While tasting delicious food, go to the opera was very lively and extravagant.

Cantonese cuisine is also one of the eight major cuisines in China. Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous foods in the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, excellent skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Summer and autumn are light, winter and spring are rich, and they are good at stir-frying. It is required to master the temperature and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian. After being affiliated to Guangdong, it was influenced by the Pearl River Delta. Therefore, Chaozhou cuisine is close to the strengths of Fujian, Guangdong and Huizhou, forming its own school. He is good at cooking seafood, and soups, vegetarian dishes and beets are the most distinctive. Fine knife work and pure taste. Dongjiang cuisine, also known as Hakka cuisine, was originally from the Central Plains. In the late Han Dynasty and the late Northern Song Dynasty, it moved south to avoid the war and lived in Dongjiang, Guangdong Province. Its language and customs still retain the inherent features of the Central Plains. The dishes are mostly meat and rarely aquatic. The main ingredients are prominent, paying attention to fragrance, heavy oil and salty taste. Casserole dishes are famous for their unique local flavor.

There is also a school of Hainan cuisine in Cantonese cuisine, which has fewer varieties, but has the unique flavor of tropical food. In cooking, Cantonese cuisine is mainly fried and fried, and it is also stewed, fried and roasted. It pays attention to freshness, tenderness, coolness and smoothness, and once had the saying of "five flavors and six flavors". The "five flavors" are fragrant, loose, smelly, fat and strong, and the "six flavors" are sour, sweet, bitter, spicy, salty and fresh. At the same time, pay attention to color, fragrance, taste and shape. Many Cantonese dim sum are baked in an oven, which has the characteristics of western food. The main famous dishes of Cantonese cuisine include crispy roast suckling pig, Long Hudou, Taiye chicken, national protection cuisine, Chaozhou roasted eagle goose and monkey brain soup. Among them, "roast suckling pig" is the most famous specialty in Guangzhou. With the changes of the times, the cooking has been continuously improved, and it has truly reached the goal of "color like amber, but also real gold", with crispy skin and soft meat, and fragrant inside and outside, which is suitable for the tastes of southerners. "Grandfather Chicken" is a famous traditional dish in Guangzhou, which started in the late Qing Dynasty and was interrupted in the 197s. Well-known ones include the Man-Han Banquet, fragrant perch balls, drunken shrimps and crabs in Jufeng Garden, assorted cold cuts, a pot of one product and sesame balls with a high quality in Nanyang Hall, the semi-fried rice crust in Yubolou, crispy crucian carp in Fulai, the roast duck in Wanzhan Hall, the Jiangnan Baihua Chicken in Wenyuan Garden, the braised abalone slices in Nanyuan Garden, and the vegetarian dishes in Dinghu Lake in Xiyuan Garden. Wangji's roast suckling pig, Xinyuan's fish cloud soup, Jinling's sliced duck, Guanzhen's clear soup fish belly, Taotaoju's fried crab, vegetable with vegetable root fragrance, Luyuju's skinned suckling pig, Baiyun pig's hand, and Taiping Pavilion's pigeon with western sauce, etc.

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Pakistan and Shu. Li Bai, a poet, has lived in Sichuan for nearly 2 years. He loves to eat stewed ducks, a famous local dish. After the chef slaughters the duck, he puts the duck into the container, adds various seasonings such as wine, injects the soup, seals the mouth of the container with a large piece of soaked tissue paper, and keeps the original flavor after steaming, which is both 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 Hanlin. Based on the stewed and steamed ducks he had eaten when he was young, he dedicated the steamed fat ducks, such as carved flowers, medlar and notoginseng, to Xuanzong. The emperor was very happy and named this dish "Taibai Duck". During the Qianlong period of Qing Dynasty, Li Diaoyuan, a famous scholar in Luojiang, Sichuan Province, systematically collected 38 cooking methods of Sichuan cuisine, such as frying, sliding, frying, frying, frying, boiling, scalding, cooking, pasting, brewing, rolling and frying. There are many famous dishes, whether official or local. During the reign of Tongzhi in the Qing Dynasty, there was a small restaurant near Wanfuqiao outside the north gate of Chengdu. The food cooked by the female shopkeeper named Chen with hemp grains was spicy and delicious, which was very popular. This was the famous "Mapo Tofu", and later the restaurant was renamed "Chenmapo Tofu Shop".

Ding Baozhen, a scholar from Xianfeng, Guizhou province, was once the governor of Shandong and then the governor of Sichuan. He was named "Prince Shaobao" and was called "Ding Gongbao" because of his meritorious service in guarding the border. He likes to eat fried diced chicken made of peanuts and tender diced chicken, which became "kung pao chicken" after being introduced into the market. Since the late Qing Dynasty, Sichuan cuisine has gradually formed a cuisine with extremely strong local flavor, with the characteristics of extensive materials, diverse seasonings and strong adaptability of dishes. A complete flavor system is composed of five kinds of dishes, such as banquet dishes, popular casual dishes, home-cooked dishes, three steamed dishes with nine buttons and flavor snacks. Its flavor is clear, fresh, mellow and strong, and it is famous for its spicy taste. It has a considerable impact on the upper reaches of the Yangtze River and Yunnan and Guizhou. Now, Sichuan cuisine has spread all over the country and even overseas, and it has the reputation of "taste in Sichuan".

Sichuan cuisine is represented by dishes from Chengdu and Chongqing. The condiments used are complex and diverse, and full of characteristics; In particular, the pepper, pepper and pepper, the onion, ginger, garlic, vinegar and Pixian bean paste, which are known as "three peppers", are used frequently and in large quantities, far from being comparable to other cuisines. In particular, "fishy smell" and "strange taste" are inseparable from these condiments. If substitutes are used, the taste will be discounted. Sichuan cuisine has the saying of "seven flavors and eight flavors", which means sweet, sour, hemp, spicy, bitter, fragrant and salty; "Eight flavors" are fish flavor, sour and spicy, pepper hemp, strange taste, spicy, red oil, ginger juice and homely. There are as many as 38 cooking methods. In taste, Sichuan cuisine pays special attention to "one dish, one style", and its color, fragrance, taste and shape are all excellent, so there is a saying in the international culinary world that "food is in China and taste is in Sichuan". There are more than 3 kinds of famous Sichuan dishes, such as Dengying beef, Zhangcha duck, hairy belly hot pot, husband and wife lung slices, Dongpo cuttlefish and steamed Jiangtuan.

Among them, the making method of "Dengying Beef" is different and its flavor is unique. The method comprises the following steps of: slicing the roe meat on the hind legs of cattle, sprinkling salt which is parched to dry, wrapping the roe meat into a cylinder to dry, laying it flat on a steel wire rack, drying it in an oven, steaming it in a steamer, taking it out, cutting it into small pieces and steaming it thoroughly. Finally, stir-fry thoroughly in a wok, add seasoning, take the pan to cool, and pour sesame oil on it. This dish is translucent, as thin as paper, red and glossy. When placed under a lamp, the red shadow of beef slices can be reflected on paper or wall, as if it were a lantern show. "Husband and wife lung slices" is a well-known flavor dish in Chengdu. According to legend, in the 193s, there was a vendor named Guo Chaohua, who made cold beef and lung slices with his wife, walked around the streets and carried baskets to sell them. People jokingly call it "husband and wife lung slice", which is still in use today.

"Dongpo cuttlefish" is a delicacy related to Su Dongpo, a great writer in the Northern Song Dynasty, in Leshan, Sichuan. Cuttlefish is not a cuttlefish in the sea, but a kind of cuttlefish with small mouth, long body and much meat in the Minjiang River at the foot of Lingyun Mountain and Wulong Mountain in Leshan City, also known as "cuttlefish". According to legend, when Su Dongpo went to Lingyun Temple to study, he often went to Lingyun Rock to wash the inkstone. The fish in the river ate its ink, and its skin color was as thick as ink. People called it "Dongpo cuttlefish". And it, together with Jiangtuan and Feihuan, is called the three famous fish in Chuanjiang, which has become a special dish of Sichuan cuisine. "Steamed Jiangtuan" is called Jialing's delicious food. During the Anti-Japanese War, the famous chefs of Yunliu Restaurant in Chengjiang Town, Sichuan Province, such as Zhang Shijie and Zheng Zuhua, cooked dishes such as "barbecued pork dumplings" and "steamed dumplings". General Feng Yuxiang also went to Yunliu Restaurant to taste Jiangtuan before going to the United States to inspect water conservancy. After eating, he praised "Sichuan Jiangtuan, which really deserved its reputation".

Hunan cuisine, that is, Hunan cuisine, is developed from local cuisines such as Xiangjiang River Basin, Dongting Lake area and mountainous areas in western Hunan. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. Its production is fine, the materials are extensive, and there are many varieties. Its characteristics are rich in oil, strong in color and practical. Pay attention to crispy, hot and sour, soft and tender taste.

Xiangxi cuisine is good at being fragrant, sour and spicy, and has a strong mountain flavor. Hunan cuisine has developed rapidly, forming a set of cooking techniques such as stewing, stewing, roasting, frying, frying, smoking and waxing. The main famous dishes of Hunan cuisine are Dong 'anzi chicken, braised shark's fin in red, steamed with preserved meat, whole duck with bread, spicy winter bamboo shoots and chestnut. Among them, "braised shark's fin in red", also known as "Zuan shark's fin", is a famous local dish in Hunan. The cooking method is to use shark's fin, chicken soup, soy sauce, etc., and simmer it with low fire. The juice is thick and delicious, and it is famous for its freshness and softness. During the Guangxu period of Qing Dynasty, Jinshi Tan Zuan liked this dish very much, so his chef improved the method of braised shark's fin in yellow, and cooked chicken, pork belly and shark's fin together, making the shark's fin softer, waxy and smooth, and the soup more mellow and delicious. Tan Jinshi was praised for his food and became famous all over the world. Therefore, the dish was created by Tan Jia Jia's chef, so it is called "shark's fin in the temple".

this dish spread to Changsha in the early Qing dynasty and late Ming dynasty and became a famous dish in Hunan. "Five-yuan fairy chicken", also known as "five-yuan whole chicken", has existed since ancient times. There was a record of "Stewed Chicken by Immortals" in Tiaoding Collection in Qing Dynasty. Its preparation method is "clean it, put it into the bowl, mix it with soy sauce, dry stew it with soup, and fill the tender chicken belly with astragalus to count the money, which is more beneficial to people." This is a chicken stewed with astragalus, which can strengthen the body and prolong life, hence the name "fairy chicken". During the Tongzhi period, there was a "five-yuan fairy chicken", which was reportedly made by Quyuan Restaurant. At first, it was steamed with whole chicken and Astragalus membranaceus. Later, litchi, longan, red dates, lotus seeds and Lycium barbarum were added and steamed with seasoning. It was named "Five-yuan Fairy Chicken". In 1938, the Japanese invaders bombed Changsha, and the restaurant moved to Nanning, where Li Zongren once gave a big banquet to guests.

Fujian cuisine is also one of the eight famous cuisines, which is famous for cooking delicacies. On the basis of giving consideration to color, fragrance, taste and shape, it is especially good at fragrance and taste. Its fresh, mellow, meaty and non-greasy flavor features are unique in China's food culture. Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife work, stress on cooking, soup mixing and seasoning, and winning by taste. Its cooking skills have four distinct characteristics. First, it uses meticulous slicing, cutting and cutting to make raw materials with different textures taste thoroughly. Therefore, the knife maker of Fujian cuisine has the reputation of "cutting flowers like plums, shredding them like hair, and making them as thin as paper". For example, in the cold dish "Radish sting", the thin jellyfish skin is cut into 2 ~ 3 pieces each, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and served with seasoning. This kitchen knife is exquisite, jellyfish and shredded radish blend together, and the food is crisp, tender and refreshing, full of interest.

"golden bamboo shoots with minced chicken" is a "golden bamboo shoot" in which winter bamboo shoots are cut into three hairs. Every 1g of winter bamboo shoots, 5g～6g filaments should be cut, with the same length and uniform thickness. In this way, the winter bamboo shoots can be integrated with the paste made of chopped chicken and egg liquid. After skilful cooking, the minced chicken and shredded bamboo shoots taste particularly good. This dish has experienced a hundred years and enjoys a long reputation. Second, there are many soups and dishes, and the changes are endless. Mincai Duotang has a long history, which is closely related to Fujian's rich seafood resources. Fujian cuisine has always been associated with freshness, purity and nourishing, and among various cooking methods, soup cuisine can best reflect its original flavor. Therefore, there are many soups in Fujian cuisine, which is the purpose.

The "multi-soup" of Fujian cuisine means that there are many soups, which are prepared by carefully selecting various auxiliary materials, so that the inherent smells of different raw materials can be eliminated, thus making dishes of different quality have their own characteristics after soup blending, so there is a saying that "one soup becomes ten". If the dried squid smells fishy, it must be removed by the method of water boiling, otherwise it is not suitable for cooking crisp and tender dishes. However, once it is boiled, it loses its original flavor, so it is necessary to prepare squid soup separately to achieve the effect of both quality and taste.

When the mussels are soaked in chicken soup, the fresh mussel juice is salty and needs to be processed. But if washed, it is too light. Therefore, the mussel meat is sliced into large slices by delicate knife work, boiled in a boiling pot until it is 8% mature, put into a soup bowl, and then washed into a salty and suitable hot chicken soup. This kind of mussel meat is fresh and crisp, and the chicken soup is mellow and delicious, and the two complement each other. Chew carefully and sip slowly, and the fragrance and freshness blend into one. Third, the seasoning is strange and unique. Fujian cuisine is sweet, sour and light, which is related to Fujian's rich and colorful condiments and its cooking materials are mostly delicacies. Sweet taste can remove fishy smell, sour taste is refreshing, and light taste can keep its texture fresh and pure. The famous dishes of Fujian cuisine, such as litchi meat, sweet and sour pork knuckle, crispy crucian carp with scallion and fresh razor clam with white sauce, can properly reflect the characteristics of being sweet, sour and light. Fourth, the cooking is exquisite, elegant and generous. The cooking skills of Fujian cuisine not only have their own characteristics, such as steaming, frying, stewing, stewing, boiling and stewing, but also are distinguished by the techniques of frying, steaming and stewing. On tableware, Fujian cuisine is used to cover bowls in large, medium and small sizes, which is very delicate and elegant. Famous dishes such as "Stir-fried Xishi Tongue", "Steamed Fish" and "Buddha jumps over the wall" clearly reflect the characteristics of Fujian cuisine. Among them, the "Buddha jumps over the wall" is especially famous for its fine selection of materials, rigorous processing, emphasis on pyrotechnics and aging, and emphasis on stewing utensils, making it a delicious dish famous at home and abroad.

Fujian cuisine originated in Minhou county, Fujian province, and developed from local cuisines in Fuzhou, Xiamen in southern Fujian and Quanzhou in western Fujian, with Fuzhou cuisine as the main representative. Fuzhou cuisine is fresh, light and refreshing, sweet and sour, and especially pays attention to soup mixing. Another feature is the good use of red distiller's grains as ingredients, which has the functions of antisepsis, deodorization, fragrance enhancement, flavor improvement and color matching. In practice, there are more than ten kinds of fermented grains, fermented grains, fried grains, drunk grains and fermented grains, especially "fried snail slices with light grains" and "drunk chickens"