What is the relationship between the formation of the eight major cuisines and the local natural environment and economic situation?

China is a big country in food culture. For a long time, due to the influence of geographical environment, climate products, cultural traditions and national customs, a well-known local flavor school with certain kinship, similar flavor and high popularity has been formed in a certain area, which is called cuisine. Among them, Shandong cuisine, Sichuan cuisine, Jiangsu cuisine and Guangdong cuisine are called the "eight major cuisines", and together with Beijing cuisine and hubei cuisine, they are called the "ten major cuisines". This online publication focuses on the development and evolution of "Eight Chinese Cuisine" as a food culture, as well as its characteristics, superb technology and famous representative dishes. It also introduces Beijing cuisine and hubei cuisine.

Outside the eight major cuisines.

There is a reason why there is no "Beijing cuisine" in the eight major cuisines.

China cuisine is called four flavors and eight cuisines. The four flavors are Shandong cuisine, Sichuan cuisine, Cantonese cuisine and huaiyang cuisine. The eight major cuisines generally refer to Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Guangdong cuisine and Fujian cuisine. There is no Beijing food among them. The main reason lies in the complexity and diversity of Beijing cuisine, eclectic flavor and numerous famous dishes, which are difficult to classify. In the past, Shandong Pavilion was the largest restaurant in Beijing. At that time, there were so-called ten halls, namely Qingfeng Hall and Juxian Hall. The eight houses refer to the names of Tongheju and Casserole House; Eight buildings refer to the architectural names of Dongxing Building, Zhimei Building and Taifeng Building; There are also eight Da Chun, which refer to the name of spring, such as Green Lin Chun. Most of these restaurants are Shandong-style.

"hubei cuisine" wandered around with fish.

Hubei cuisine, relying on Hubei's unique freshwater fishery resources, has become a "dark horse" in China's catering industry with growing fame and market share. The 5th National Cooking Technology Competition and Wuhan Food Culture Festival held a press conference. According to reports, the market share of "hubei cuisine" in Hubei catering industry is only 60%. At that time, many people in Hubei didn't like to eat "hubei cuisine". Since then, Hubei has begun to implement the plan to revitalize Hubei cuisine: first, evaluate 10 Hubei cuisine masters, improve the popularity of famous chefs, encourage them to run their own hotels, or be technical consultants of famous shops, or take apprentices to pass on their skills; Second, select 100 famous flavor shops in the whole province to attract foreign customers; The third is to select 100 famous "Hubei cuisine" and standardize its technological operation process.

Infinitely exciting, looking for new news about the fox.

NO: 1 Shandong cuisine of eight major cuisines

Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onion, Cangshan garlic and Laiwu ginger are all well-known at home and abroad.

Third place: Sichuan cuisine among the eight major cuisines

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu. According to the records of Huayang National Records, Pakistan's "native crops have six livestock", producing fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and it is ripe for four generations, without ambiguity." At that time, Bashu's condiments included brine, rock salt, Sichuan pepper and "Yangpu ginger". Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between the unification of Qin Shihuang and the separation of the three countries.

Fifth place: Fujian cuisine in the eight major cuisines

Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife work, exquisite cooking, blending and seasoning of soup and winning by taste. Its cooking skills have four obvious characteristics. First, it uses careful slicing, cutting and cutting to make raw materials with different textures thoroughly eaten. Therefore, Fujian kitchen knife workers have the reputation of "cutting flowers like plums, shredding like hair, and being as thin as paper". For example, in the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces respectively, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and seasoned.

Seventh place: Su cuisine in the eight major cuisines.

Jiangsu cuisine is a local flavor dish in Jiangsu. Jiangsu is a place where famous chefs gather. The first professional chef named after the China classic and the first city named after the chef's surname are all here. Make wild chicken soup for Emperor Yao, named Guo, which is today's Xuzhou, hence the name Peng Keng, also known as Peng Zu. Gong Yu and Huai in Xia and Yu Dynasties were tributes until Ming and Qing Dynasties. "People with beautiful dishes have regional beauty", and leek flower, a beautiful vegetable in Taihu Lake in Shang Tang era, has also become an elegant temple. In the Spring and Autumn Period, Yi Ya of Qi taught in Xuzhou, and his creation of "Fish Belly Mutton" spread through the ages, which is the origin of the word "fresh". ......

Second place: Cantonese cuisine in the eight major cuisines.

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous dishes from the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, superb skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Try to be light in summer and autumn, rich in winter and spring, good at stir-frying, and need to master the temperature and oil temperature. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

Fourth place: Hunan cuisine in the eight major cuisines

Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. 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, its materials are extensive and its varieties are various. It is characterized by rich oil, strong color and strong practicability. Pay attention to the crispy, sour, hot, soft and tender taste. Xiangxi cuisine is famous for its fragrance, sour and spicy taste, and it is rich in mountain flavor. Hunan cuisine has a long history. As early as the Han dynasty, a kind of cuisine has been formed, and its cooking skills have reached a fairly high level.

Sixth place: Zhejiang cuisine among the eight major cuisines

Southern cuisines represented by Hangzhou, Ningbo and Shaoxing became famous earlier. Zhejiang cuisine has a long history. People in the capital open restaurants in the south and use northern cooking methods to make the rich raw materials in the south delicious. "Cooking in the south and cooking in the north" has become a major feature of Zhejiang cuisine. For example, in the past, the taste of southerners was not sweet, but after northerners went south, it affected the taste of southerners, and sugar was also put in the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material.

Eighth place: Anhui cuisine among the eight major cuisines.

Anhui Anhui cuisine is the main representative of Anhui cuisine, which originated in Shexian county at the foot of Huangshan Mountain, namely ancient Huizhou. Later, Tunxi Town near Xin 'an River became a distribution center for famous teas such as "Qi Hong" and "Tunlu" and local products such as Huimo and She Yan, and the catering industry was developed. The focus of Anhui cuisine gradually shifted to Tunxi, where it was further developed. Song Gaozong once asked Wang Zao that Wang Zao was still a bachelor, and Wang Zao quoted Mei's poem to answer "Cowtail Beaver in the snow, horseshoe turtle in the sand". Oxtail civet is civet cat, also known as white forehead. Anhui cuisine is good at boiling, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.