What are the eight major Chinese cuisines that are not spicy?

There are no eight major cuisines in China that are absolutely not spicy, but from the taste direction of cuisines, Shandong cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Anhui cuisine and Zhejiang cuisine are mostly not spicy, and Sichuan cuisine and Hunan cuisine are indispensable.

Details are as follows:

1, Shandong cuisine

Shandong cuisine pays attention to the excellent quality of raw materials, fresh salt, fresh soup, salty and pure seasoning, highlighting the original flavor. The outstanding cooking methods are explosion, roasting and drawing, especially explosion and roasting, which are praised by the world. Shandong cuisine takes soup as the source of various umami flavors, and pays attention to the preparation of "clear soup" and "milk soup", which is clear and clear, and takes its freshness. Seafood and little seafood cooking are a must.

2. Cantonese cuisine

Cantonese cuisine has precise ingredients, exquisite materials, exquisite decoration and is good at innovation in imitation. There are many varieties, including 5457 introduced in 1965 "Guangzhou Famous Cuisine Exhibition".

Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be clear and fresh, and light and beautiful. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape.

3. Su cuisine

Jiangsu cuisine is widely used, mainly in Jianghu cuisine. Fine knife work, diverse cooking methods, good at stewing and simmering. Pursue the original flavor, fresh and peaceful, and have strong adaptability. The dishes are elegant in style, beautiful in shape and high in quality. Jiangsu is a land of fish and rice, rich in products and food resources.

The style of Jiangsu cuisine is fresh and elegant, which is reflected in the fine knife work and changeable knife methods. Whether it's cold dishes, hot dishes with different colors, or melon and fruit carving, or bone-removing mud, or carving, it shows exquisite knife skills.

4. Fujian cuisine

The cooking characteristics of vegetables are clear soup, light taste, crisp frying and good at cooking seafood. Its cooking techniques are characterized by steaming, frying, frying, stewing, frying and stewing. Fujian cuisine pays attention to knife cutting and has the reputation of "slicing like paper, shredding like hair, and cutting flowers like plums".

Fujian cuisine attaches importance to soup dishes, which is related to cooking more seafood and traditional eating habits. The delicacy of Fujian cuisine is manifested in the fine selection of materials, proper soaking, accurate seasoning, exquisite soup and proper cooking.

5. Anhui cuisine

One of the cooking methods of Anhui cuisine is to use local materials to win with freshness. Huidi produces delicacies, game, seafood and poultry, and uses local materials to highlight the local characteristics of the dishes and ensure the freshness.

The second is to make good use of fire, and the pyrotechnics are unique. According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, high-fire, medium-fire and low-fire cooking were used respectively.

Third, he is good at stewing, and the shade is suitable. Besides frying, frying, frying, stewing, boiling, roasting and stewing, it is especially famous for roasting, stewing, smoking and steaming vegetables. The fourth is to pay attention to nature and strengthen the body with food.

6. Zhejiang cuisine

The taste is fresh, crisp and tender, which keeps the natural color and true taste of raw materials. Li Yu, a native of Hangzhou, once thought that "all the good things in the world go their own way", which means eating the original flavor of the first-class raw materials. However, the development of cooking proves that the so-called highlighting the original flavor of raw materials does not mean that raw materials have been cooked reasonably and scientifically, and their dross has been removed and their essence has been retained.

Get rid of its dross, that is, in addition to cooking, we also need to use onions, ginger, garlic, Shaoxing wine, vinegar and other seasonings. , to achieve the effect of removing fishy smell, enhancing fragrance, driving away the bad taste of raw materials and increasing the fragrance of raw materials.

Baidu encyclopedia-eight Chinese cuisines