The cuisine is a long-established system of selection, preparation and cooking style, with distinctive local flavour characteristics, and is recognised by society as Chinese cuisine.
The cuisine of Chinese food culture refers to a set of self-contained cooking techniques and flavours that have evolved over a long history in a certain region, due to differences in climate, topography, history, produce and food customs, and are recognised throughout the country as local dishes. The most famous cuisines are Szechuan, Hunan, Cantonese, Fujian, Jiangsu, Zhejiang, Anhui and Shandong, collectively known as the eight major cuisines.
It is commonly known as Lu cuisine. It is the most impactful imperial cuisine in China and the first of the eight major Chinese cuisines. Also, it becomes a representative of "North China".
The taste of Shandong cuisine is mainly salty and fresh. The ingredients are of good quality, the salt is used to enhance the freshness, the soup is used to reinforce the freshness, and the seasoning is fresh and salty, highlighting the original taste. The taste of salt and freshness is the main reason for the exquisite fire, and it is good at making soup and cooking seafood.
Originating from Szechuan and Chongqing, it is characterised by its pungency, spiciness, freshness and fragrance. It is one of the most distinctive Chinese cuisines and the largest of the folk cuisines. Sichuan cuisine has a reputation for being "one dish with one pattern and a hundred dishes with a hundred flavours".
The dishes are mainly spicy, with a variety of flavours, fresh and thick, with a good use of spicy seasoning (fish fragrance, pungency, spicy, pepper, strange, sour and spicy flavours).
It is a late starter, however, it has had a profound influence. Most Chinese restaurants around the world are dominated by Cantonese cuisine, and around the world Cantonese cuisine is on a par with French cuisine, and basically all Chinese food abroad is Cantonese. There are many people, therefore, who consider Cantonese cuisine to be the representative cuisine of China overseas.
The taste is predominantly fresh and aromatic. The ingredients are carefully selected, light but not tasteless, fresh but not vulgar, tender but not raw, and oily but not greasy. The cuisine is good at small stir-fries, requiring the right amount of heat and oil temperature. It is also compatible with many western dishes and is concerned with the grandeur and class of the dish.
It is the second-largest cuisine in the imperial cuisine, and today the Jiangsu cuisine is still the mainstay of state banquets.
The flavours are light and predominant. The ingredients used are strict, with a focus on colour and shape, and the seasons are distinct. The cooking techniques are known for stewing, simmering and stewing; the emphasis is on mixing the soup, keeping the original sauce and the taste calm. The cuisine is also good at using vegetables. In Huaiyang cuisine, attention is paid to the selection of ingredients and knife work, and the cuisine is good at making soup; in southern Jiangsu cuisine, the taste is sweet, and attention is paid to making soy sauce, making good use of rice wine and yellow wine(Huangjiu) to season.
Fujian cuisine which originated in the area of Fuzhou, Fujian Province, China. It is characterised by its light, fresh, sweet and sour taste, fine selection of ingredients, rigorous knife work and attention to fire; especially the preparation of soup, which is said to be "one soup with ten variations".
The most common methods of cooking are steaming, stir-frying, simmering and stewing.
Fresh, light and refreshing, on the sweet and sour side. The soup is particularly well seasoned, with freshness and flavour, and there are many varieties of soup dishes with traditional characteristics. Min cuisine has the following distinctive features: firstly, clever knife work, interesting in taste; secondly, numerous soup dishes, infinite variations; thirdly, peculiar seasoning, different from the other side.
Zhejiang is located on the east coast of China and is known as the land of fish and rice. Zhejiang cuisine is represented by the four regional cuisines of Hangzhou, Ningbo, Shaoxing and Wenzhou. The cuisine is made from a wide range of raw materials, which are fresh and well-matched to complement each other's flavours and to fully exploit the deliciousness and nutrition of common ingredients. In particular, Hangzhou cuisine has two major flavor systems, the Lake Gang and the Mountain Gang, both of which emphasize the freshness of raw materials and are prepared on the spot. There are also many plants in the water and mountains that are rich in many nutrients and are very beneficial to health.
The taste is mainly light. The dishes are small and delicate, charming and elegant, fresh and tender, soft and crisp. The dishes are seasoned with aromatic lees and yellow wine. The cuisine is rich in cooking techniques, especially in the preparation of seafood and river food. The taste is fresh, crisp and tender, keeping the original colour and flavour of the ingredients. The dishes are delicately presented, delicate and elegant. The flavours are sweet in the north, spicy in the west and salty in the southeast.
Because the locals love to drink tea all year round, Huizhou cuisine is generally made with oil and sauce, which is heavy on oil, colour and fire, with heavy gravy, dark colour and strong flavour. At the same time, because Huizhou has a lot of mountains and water and many ingredients, Huizhou cuisine focuses on the originality of food.
Its main flavour characteristics are salty and fresh, highlighting the original taste, paying attention to the fire work and focusing on food tonic. In terms of cooking methods, the main techniques are roasting, stewing, braising, steaming and smoking.
It is one of the eight major Han Chinese cuisines with a long history in China. Hunan cuisine is particularly well-seasoned, with a strong emphasis on spicy, salty, fresh and sour flavours. In the summer, when it is hot, the taste is light and fragrant. In winter, when it is wet and cold, the flavour is hot, spicy and fresh.
The taste is mainly spicy, with a wide variety. The colour is heavy on oil and rich in colour, and affordable; spicy, aromatic and soft and tender. The emphasis is on the interplay of ingredients and the interpenetration of flavours. Hunan cuisine is particularly spicy and aromatic. In comparison, Hunan cuisine is better at simmering, almost to the point of perfection. In terms of colour, it can be divided into red and white simmered, and in terms of seasoning, there are clear soup simmered, thick soup simmered and milk soup simmered. Simmered slowly over a low heat, the original flavour of the dish.
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