How much do you know about the four traditional dishes in my country?

Source: China Food Newspaper

The people take food as the sky, and food is the material foundation of survival. As the top of the world's three largest culinary kingdoms, my country can see the superb skills and status. But there are many foods. Every day, "What to eat?" It is always the most headache.

Speaking of eating, the wide range of regions in my country is rich in products, and different winds and winds are different in ten miles. In fact, as early as the Spring and Autumn Period and the Warring States Period, the flavor of the north -south dishes showed differences. In the Tang and Song dynasties, the north and south form a system. Lucai, Sichuan cuisine, Cantonese cuisine and Huaiyang cuisine have become the most influential local dishes.

After the reform and opening up, there were hundreds of flowers in my country, and once formed eight, twelve and even twenty -four major cuisines. Although there were more vegetables, they all evolved innovations based on the traditional four major cuisines. Today, let's take a look together, how much he is accustomed to "eating".

Fire is in Shandong -the earliest dishes that are formed

The hometown of vegetables and the hometown of Confucius and Mencius have a mild climate and rich landforms. The vegetable planting here has a long history and excellent varieties. It is known as "one of the three major vegetable gardens in the world". With the unique material conditions, plus the immersion of Confucian schools such as Confucius, the spirit of "not tired of eating" for more than 2000 has become a significant symbol of Lu cuisine. Cai cuisine. When it comes to Lu cuisine, they all say that one side of the soil and water raises one person, and the folk customs and folk customs are full of dishes and affordable dishes. Puci, hibiscus chicken slices, green onions and sea cucumbers, sweet and sour Yellow River carp and so on.

Classic dishes hibiscus chicken slices

Lu cuisine has a great impact on Chinese cuisine. If the Confucian school is laying a aesthetic orientation of fine, neutralizing, and healthy diet, then the original cooking techniques such as steaming, cooking, and fried in Volkswagen laid the large framework for my country's cooking techniques, and Lu cuisine paid attention to the use of the heat. Because Shandong is located along the coast, Lu Cai pays attention to the salt and freshness, and the soup is green. It is worth mentioning that green onions are special products in Shandong, especially chicken legs, so they are used on more dishes and have a strong smell of onion.

Lucai nutrition lies in the broth

Familiar with soup and seasoning with soup is an important reason why Lu cuisine can sit firmly in the four major cuisines. Shandong is relying on the sea, and the rich seafood provides raw materials for making soup. In the past that lacks condiments, good soup is the prerequisite for good dishes. Seasoning with soup can not only make the dishes delicious, but also bring the nutrients in the soup into the dish, thereby enhancing the health effect of the dishes.

The taste is in Sichuan -the sweet and spicy factions

A cuisine that was changed by peppers originated in the Shu Kingdom during the Spring and Autumn Period and the Warring States Period, which is the owner of our well -known Sanxingdui site. At the beginning, Sichuan cuisine was "no taste, and it was treasured", and it gradually formed an independent cuisine in the Song Dynasty. The "spices" used by Sichuan cuisine are pepper pepper and Shu Jiang, so the dishes are not spicy. In the Ming and Qing Dynasties, with the frequent foreign trade exchanges, Sichuan cuisine further developed, pepper began to be introduced into my country, and was widely used in cooking. In ancient times, in ancient times, Sichuan cuisine is not spicy and slightly sweet. Modern Sichuan cuisine is spicy. This is a watershed by Sichuan cuisine. Sichuan cuisine is dominated by home -cooked dishes, and most of the ingredients are daily flavor. One dishes, one -piece and hundred dishes, and the flavors are changed like fish fragrance, home, spicy, red oil and strange flavor. Representatives include boiled meat slices, returning meat, Gongbao Chicken, husband and wife slices, Mapo tofu and so on.

Classic dishes return meat

Classic vegetable sauerkraut fish

Kaishui cabbage is the authentic name of Sichuan cuisine

According to legend, Kaishui cabbage was created by Huang Jinglin, the kitchen of Sichuan cuisine. It is said that at that time, many people thought that "Sichuan cuisine would only be spicy, vulgar and rustic" In order to break the rumors, he opened a pioneer to create the best of this dish, and finally swept the Sichuan cuisine for hundreds of years of grievances. And this "boiling water" is not ordinary water, but the old hens and other umami materials, stew for at least 4 hours, and then use chicken milk mud to clear it, and finally turn into a clear and bottomed high -grade soup. It can be described as fragrance. It is no wonder that the style of Sichuan cuisine has changed the style of Sichuan cuisine. No wonder it will be praised by Empress Dowager Cixi.

The health of Sichuan cuisine lies in dampness

Sichuan cuisine has a heavy taste. Because of the heavy moisture in the Sichuan region, eating more pepper and pepper is good for the body. However, if it is a dry climate in the north, it is easy to cause fire. In addition, people with gastric ulcers and intestinal diseases should eat less spicy Sichuan cuisine.

Summary of consumption

Sichuan cuisine is spicy and oily. Therefore, when eating Sichuan cuisine, choose more ingredients such as white radish and black fungus and eat it with food. The drinks can choose sour plum soup to reduce the spicy food. The adverse effects of vitamin C's fruits and spicy taste.

It is expected that in Guangdong -the West to know Chinese food window

Diners have a high reputation and status internationally in the world. This is because Guangdong ’s overseas Chinese accounted for 60 % of the country, so countries around the world have Chinese food represented by Cantonese cuisine. The formation of Cantonese cuisine is related to the geographical location of Guangdong, rich in products and unique diet. It is different from the domestic heavy -sized cuisine. It pays attention to the original flavor and pursue the delicious food. The characteristics of Cantonese cuisine are both harvesting and attracting the length of other cuisines, and the characteristics of Southeast Asia. After continuous improvement and innovation, it has become a group. Cantonese cuisine's raw materials can be chosen in the sky, climbing on the ground, and water swimming in the water, and there are strict requirements for knives, fire, and utensils. Representative dishes include white -cut chicken, dried fried Niuhe, Guangdong morning tea and so on. Classic noodles Cantonese -style burning

The essence of Cantonese cuisine lies in health

When making dishes, Master Cantonese cuisine shows the taste of the ingredients as much as possible to ensure the original taste of the ingredients. Cantonese people like to cook soup and drink soup, less oil, less salt and low sugar. The dishes are similar to Japanese dishes. Not only are there not only special seasonal dishes, but also a variety of dietary and health dishes. According to modern scientific research, eating light foods all year round can help health and reduce the incidence of cardiovascular and cerebrovascular diseases.

Recommended summer soup: preserved egg bean seedlings soup

300 grams of pea seedlings, 1 shell eggs, 150 grams of lean meat, 1000 ml of water and 5 slices of ginger in the pot, boil on high heat, add bean seedlings, pork lean meat slices, roll and add preserved eggs, pork, pork, pork, pork, pork, pork Put the appropriate amount of salt and a little peanut oil after being cooked.

The knife is in Jiangsu -make food into art works

Humanities have created Huaiyang cuisine in the spring and autumn, prosperous in the Sui and Tang dynasties, and flourishing in the Ming and Qing dynasties. It has always been known as "the first taste in the southeast, the world is beautiful". Huaiyang cuisine is very particular about the knife workers, especially the three knives of Yangzhou, which is well -known in the country, and the knife workers are relatively fine, especially melon carvings. There are many rivers here, and the Yangtze River Grand Canal runs through it. It lays a solid foundation for the long -lasting economic prosperity. The raw materials are mainly fresh, supported by top cooking skills, are elegant in style, pursue the taste, and fresh and peaceful. In addition to the superb production of Huaiyang cuisine, the noodles are not inferior, especially the Soviet -style boat point is superb, and the shapes of all colors are described. Representative dishes include lion heads, big boiled dried shredded, three sets of ducks, squirrel cinnamon fish, etc. The modern national banquet is mainly based on Huaiyang cuisine. The reason is that they are exquisite and fine, the other is the simple ingredients, and the third is the moderate taste. Judging from the process of making dishes in Huaiyang cuisine, it is rich in changes, rich imagination, paying attention to charm, and rich Chinese traditional cultural heritage.

Classic Noodle Soviet Ship Point

Huaiyang Cold Plate Double Fighting

The skills of Huaiyang cuisine lies in absorption

It can be seen from the ingredients of Huaiyang cuisine. Huaiyang cuisine is very particular about workmanship. Whether it is the name of the dish or matching, it is refreshing. In addition, Huaiyang cuisine also pays great attention to the distribution of raw materials, such as Huangya, the back of the catfish is used to make a large roasted saddling bridge. The cattail tail is used to make a tiger tail. While Huaiyang cuisine is delicious, it also pays great attention to the nutritional absorption of ingredients.

"Fire is in Shandong, Swords in Jiangsu, Weifang in Sichuan, and omitable in Guangdong" vividly expressed the characteristics of the four traditional cuisines in my country. With the successful selection of national non -heritage last year, we also believe that "the deliciousness on the tip of the tongue" will continue to carry forward.

(Zhang Shishun)

Editor in charge: Xu Yanyue review: Ouyang Meihua

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