What are the famous Chinese dishes?

1. Sichuan cuisine, Cantonese cuisine, Beijing cuisine, Shandong cuisine

2. Characteristics of Sichuan cuisine: Sichuan cuisine may be the most widely spread Chinese cuisine in the world today. As high as the Tibetan Plateau, the roof of the world, and as far away as Chinatown on the other side of the ocean, wherever there are Chinese people, there is a Sichuan restaurant. The unique basin environment has created the Bashu people's passion and desire for the outside world, and has also created a famous Chinese cuisine. Authentic Sichuan cuisine is represented by Chengdu and Chongqing, and also includes local cuisines such as Leshan, Jiangjin, Zigong, and Hezhou.

* Cooking techniques: mainly roasting, grilling, stir-frying, and steaming to achieve a thicker sauce. Good at comprehensively using various seasonings to form various complex flavors, so that they can enjoy "one dish, one flavor, a hundred dishes, a hundred flavors" ” the reputation.

* Representative dishes: "Shredded Pork with Fish Flavor", "Dry-roasted Shark's Fin", "Kung Pao Chicken", "Yellow Braised Eel", "Ma Po Tofu", etc.

Characteristics of Cantonese cuisine: The origin of Cantonese cuisine can be traced back to the Qin Dynasty. During the Southern Song Dynasty, the imperial chefs followed the imperial chef to Yangcheng, and Cantonese cuisine developed rapidly. After the Opium War, Guangzhou became one of the first treaty ports with frequent foreign exchanges, and Cantonese cuisine absorbed some of the specialties of Western food.

At the same time, Cantonese cuisine itself has also gone abroad. Now, there are thousands of Cantonese restaurants in New York alone. With its unique flavor of bold, bold, complex and light, Cantonese cuisine has become a famous Chinese delicacy at home and abroad. Geographically speaking, Cantonese cuisine is gradually formed by the cuisines of Guangzhou, Chaozhou and Dongjiang. In a broad sense, Cantonese cuisine also includes Guangxi, Hainan, Taiwan and other places.

* Raw materials: Harvest widely and pursue freshness. It is especially famous for cooking snakes, raccoons, cats, dogs, monkeys, rats and other wild animals.

sour, sweet, bitter, salty, spicy, umami).

* Cooking skills: good at frying, frying, braising, stewing, stir-frying, etc., with strong colors.

* Famous dishes: "Three Snakes, Dragons, Tigers and Phoenixes", "Roast Suckling Pig", "Oyster Sauce Beef", "Old Meat", "Winter Melon Cup", "Dry Pan-fried Prawns", " Cantonese roast goose" etc.

Characteristics of Shandong cuisine: Shandong cuisine is a model of "Northern food". It originated from Shandong, which was known as the land of Qilu in ancient times. It is older than Cantonese cuisine. Its history can be traced back to the famous dietary saying of Confucius, the great Confucian master during the Spring and Autumn Period and the Warring States Period, about "you will never tire of fine food, you will never tire of fine meat, you will not eat it if you don't have enough sauce, and you will not eat it from time to time." During the Ming and Qing dynasties, Shandong cuisine has become the mainstay of palace meals and has a great influence on the dietary structure and characteristics of Beijing, Tianjin and Northeast China. Today's Shandong cuisine mainly consists of local flavors from Jinan and Jiaodong. The dishes are generous, simple and adaptable.

* Selection of ingredients: Shandong cuisine mostly chooses seafood, animal offal, livestock, poultry and vegetables as raw materials, and is especially good at processing animal offal. He has fine knife skills and pays attention to the color and image of the dishes.

* Taste: The two branches of Shandong cuisine have different tastes. Among them, Jinan cuisine has a strong flavor and is seasoned with onion and garlic sauce. The food is clean, fresh, crisp, tender, pure, and has a long-lasting taste;

>Jiaodong is adjacent to the sea and is famous for cooking seafood, especially for sea food. The preparation of rare delicacies and small seafood is excellent. Its taste is light and strives to be delicious.

The milk soup is made fresh. The former is clear and pure in color, while the latter is stewed for a long time, rich in color and rich in nutrients.

* Famous dishes: "Double Crispy Soup", "Braised Conch", "Grilled Prawns", "Nine Turns Large Intestine", "Sweet and Sour Yellow River Carp", "Bird's Nest in Clear Soup", "Roasted Oysters" Locust" etc.

9. Beijing cuisine

Beijing cuisine is the imperial dish originated from the imperial palace. The delicacies that are exclusive to the royal family are naturally extraordinary and exquisite. The characteristic is that it is crispy, tender and fragrant. Beijing cuisine makes extensive use of various plant roots and vegetables, such as peppers, garlic, ginger, green onions and coriander. Due to the cold weather in Beijing, foods that can generate heat to keep warm and ward off the cold are the main ones. It is particularly good at cooking mutton, such as the famous "whole mutton banquet". At the same time, the dishes using pork as the main ingredient and cooked by boiling, roasting, burning and other methods are also unique.

"Beijing cuisine" is a combination of local Beijing cuisine, halal cuisine based on beef and mutton, palace cuisine from the Ming and Qing Dynasties, and Tan's cuisine, which is finely crafted and good at cooking seafood. It consists of dishes from other provinces and cities.

Shandong cuisine has a profound influence on the formation of Beijing cuisine and is the foundation of Beijing cuisine. Shandong-style restaurants are popping up all over Beijing. Shandong's Jiaodong School and Jinan School merged and exchanged with each other in Beijing, forming the main techniques of stir-frying, stir-frying, deep-frying, flaming, steaming, roasting, etc. The rich taste combined with the fresh, crisp and tender Beijing flavor is widespread. Influenced the formation of northern flavors such as Qilu, Songliao, Sanjin, Qinlong, etc., it is unique in the culinary garden.

Halal cuisine occupies an important position in Beijing cuisine. It uses beef and sheep as its main raw materials.

For example, the famous "Whole Sheep Banquet" uses all parts of the sheep to cook more than a hundred kinds of dishes, which is an important representative of Beijing cuisine. In addition, "barbecue", "shabu-shabu mutton" and "stewed mutton" have a long history and unique flavor, and are deeply loved by the people in Beijing.

Palace cuisine plays a prominent role in Beijing cuisine. It has precious ingredients, delicate seasonings, and elegant and poetic names. Most of today's palace dishes are dishes that were introduced in the Ming and Qing Dynasties. Famous dishes include: fried fish fillets, matchmaker's own mix, preserved yellow croaker, etc.

Tan's cuisine is a representative of official cuisine. It pays attention to the original flavor, moderate salty and sweetness, and does not hesitate to use ingredients and sufficient heat. For example, the "Yellow Braised Shark's Fin" with carefully selected ingredients is a first-class representative of Tan's cuisine. dish, ranking first among all shark fin dishes.

To sum up, Beijing cuisine is a fusion of local cuisine, Halal cuisine, palace cuisine, government cuisine, etc. It has a rich taste, various textures, many dishes, four distinct seasons, and perfect and unique cooking. Techniques include quick-frying, stir-frying, stir-frying, roasting, rinsing, stewing, steaming, braising and boiling. The main reason for the formation of the characteristics of Beijing cuisine is that Beijing is the capital of the country, with special treasures and outstanding people. Technicians from all over the country gather here to cook dishes with various flavors. The raw materials of the dishes are from all over the world, including delicacies from mountains and seas, and seasonal vegetables. The roast duck made from Beijing's "stuffed duck" is even more famous at home and abroad, and the "whole duck mat" made from this raw material is even more famous, with famous products such as "Fire-burning Duck Heart" and "Braised Duck Four". "Bao" and "Peking Duck Roll" are often served as a single dish.