On November 16th, the 6th World Sichuan Cuisine Conference officially opened in Guang ‘an, Sichuan. The conference released the Report on High-quality Development of Sichuan Cuisine Industry (2023). According to the report, by the first half of 2023, the number of stores in Sichuan cuisine had exceeded 320,000, far exceeding the number of stores in Guangdong cuisine, Jiangsu cuisine and other cuisines, and it was truly the largest cuisine in China. Spicy, spicy, green pepper and other flavors became consumers’ favorite flavors of Sichuan cuisine, which provided flavor guidance for the research and development of innovative dishes in Sichuan cuisine. It turned out that Sichuan cuisine was not just spicy. It is worth mentioning that in 2021, the Michelin list officially landed in Chengdu, becoming the fourth Michelin city after Shanghai, Beijing and Guangzhou. Do you like Sichuan food?
Introduction of eight Chinese cuisines;
The eight recognized cuisines in China are Sichuan cuisine, Guangdong cuisine, Shandong cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Hunan cuisine and Fujian cuisine.
The eight major cuisines are permeated with the Confucian spiritual pursuit of "never tire of delicacy and delicacy". After hundreds of years of inheriting ancient methods and innovation, the cooking techniques are rich and the dishes taste mellow, which has laid a good foundation for Chinese food to be fine, moderate, delicious, beautiful and healthy.
The characteristics of the eight major cuisines:
Sichuan cuisine is spicy and delicious, with heavy oil and heavy taste;
Cantonese cuisine is rich in color, smooth but not greasy;
Shandong cuisine is fresh and tender, and the soup is thick and mellow;
Su cuisine is fresh, crisp and rotten, with a sweet taste;
Zhejiang cuisine is delicious, crisp and tender, and the food is as beautiful as its scenery;
Anhui cuisine is simple in material selection and mellow in taste;
Hunan cuisine is widely used, fragrant, fresh and sour;
Fujian cuisine is mainly seafood, sweet, sour and salty.
one
Sichuan cuisine
Characteristics of Sichuan cuisine: spicy and delicious, famous for its rich, wide, thick and strong flavor. Enjoy the reputation of "one dish, one grid, one hundred dishes and one hundred flavors".
Representative dishes: kung pao chicken, shredded pork with fish flavor, boiled fish, pork slices for couples, etc.
1, kung pao chicken, with chicken as the main ingredient, supplemented by peanuts, peppers and other accessories, tastes red but not spicy, spicy but not fierce, and the meat is smooth, with crispy peanuts, which makes people drool. Legend has it that this dish was handed down from Shandong in the Qing Dynasty, and it originated from the "Fried Chicken with Sauce" in Shandong cuisine.
2. Fish-flavored shredded pork. This dish is made of shredded pork tenderloin fried with pickled peppers, ginger, garlic, sugar and vinegar. It is salty, fresh, sweet and sour, and the onion, ginger and garlic are rich.
3, boiled fish, usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat".
4. Husband-and-wife lung slices are marinated with cow scalp, beef heart, beef tongue, tripe and beef as the main materials, then sliced, made with auxiliary materials such as Chili oil and pepper noodles, and poured with red oil. The taste is spicy and spicy.
2
Cantonese cuisine
Characteristics of Cantonese cuisine: the color is slippery but not greasy, and it pays attention to frying, frying, stewing, stewing, etc. The taste characteristics are cool, light, crisp and fresh.
Representative dishes: roast suckling pig, sweet and sour sweet and sour pork, lobster baked in soup and sweet and sour melon cups.
1. Roasted suckling pig: It is characterized by crispy skin, tender meat and crisp bones, and it melts in the mouth, which is one of the Guangdong roast flavors.
2, sweet and sour meat: golden color, crisp outside and soft inside, crispy skin and tender meat, sweet and sour taste. Enjoy a high reputation at home and abroad.
3. Baked lobster in soup: a seafood dish with lobster as the main ingredient and broth, especially suitable for nourishing.
4. Eight-treasure winter melon cup: Dice lean pork, chicken, ham, prawns, mushrooms, magnolia and scallops, add refined salt, monosodium glutamate, cooked lard and appropriate amount of water, and steam with high fire. This dish is clear and white in color, fresh and soft in wax gourd meat, and fragrant in flavor. It is a delicious seasonal delicacy.
three
Shandong cuisine
Characteristics of Shandong cuisine: strong and fresh flavor, preference for onion and garlic seasoning, especially for cooking seafood, various animal offal and soup.
Representative dishes: Jiuzhuan large intestine, stir-fried kidney flower, sweet and sour carp, fried sea cucumber with onion, fried clam with oil, stewed mullet egg soup, etc.
1. Jiuzhuan large intestine is a representative dish of Shandong cuisine and a traditional famous dish in Jinan City, Shandong Province. It was initiated by the owner of Jiuhualin Restaurant in Jinan in the early years of Guangxu in Qing Dynasty. It was originally called "Braised Large Intestine" and later renamed "Jiuzhuan Large Intestine". This dish is ruddy in color, soft and tender in texture, and has five flavors of sour, sweet, fragrant, spicy and salty. It was rated as "Chinese food" and one of the top ten classic dishes in Shandong.
2, stir-fried kidney flower, a classic dish in Shandong cuisine. The heat mastered when stir-frying kidney flowers is sweet and sour, which is the chef’s competition skill. This dish tastes particularly tender, and its lips and teeth are fragrant. It feels like slipping into the throat when eaten in the mouth, which is particularly refreshing.
3. Sweet and sour carp, the most representative dish of Shandong cuisine. The shape fried by carp is like carp yue longmen, which is very beautiful. After the fish body is poured with juice, it looks particularly red and bright, and its taste is crisp, sweet and sour, which has been recognized by many people.
4. Scallion-roasted sea cucumber is mainly made of water-soaked sea cucumber and green onion. The sea cucumber tastes soft and smooth, and the green onion is a specialty of Zhangqiu, and it tastes sweet. Sea cucumber is a kind of eight treasures, and it is also a very nutritious food, which has the functions of improving memory and preventing arteriosclerosis. So this dish is a delicious and healthy famous dish.
four
Jiangsu cuisine
Characteristics of Jiangsu cuisine: fresh, crisp and rotten, with a sweet taste. Cooking skills are famous for stewing, stewing and stewing, and attention is paid to mixing soup and keeping the original juice.
Representative dishes: Squirrel mandarin fish, duck blood vermicelli soup, Qingong meatballs, Nanjing salted duck, etc.
1. Squirrel mandarin fish (Sweet and Sour Mandarin Fish) is a traditional local dish in Suzhou City, Jiangsu Province. When the fried mandarin fish (or mandarin fish) is served on the table, it is immediately poured with steaming marinade, and it squeaks, hence its name because it sounds like a squirrel. Emperor Qianlong once tasted this dish. This dish is characterized by crispy outside and tender inside, orange color, sweet and sour taste and pine red fragrance.
2. Duck blood vermicelli soup is a traditional dish in Nanjing and an important representative dish in Jinling cuisine. Duck blood vermicelli soup is made of duck blood, duck intestines, duck liver, etc., and duck soup and vermicelli are added. It is popular all over the country because of its mild taste, fresh fragrance and smoothness, as well as the taste characteristics suitable for both north and south.
3. Qingong meatball is a traditional Huaiyang dish. It was once a famous tribute in the Qing Dynasty, so it is also called "Qinggong meatball". It has been made for hundreds of years and is one of the top ten famous dishes in Jiangsu Province. It is characterized by smoothness, tenderness, elasticity, white soup and delicious taste. There is a saying that "falling on the ground and jumping a few times will make your mouth tender and fragrant". Eating meatballs often also has dietotherapy effects such as fitness and beauty, tonifying the middle energizer and benefiting qi, and improving immunity.
4. Nanjing salted duck is a famous specialty in Nanjing and one of the important representatives of Jinling cuisine. Nanjing salted duck has a long history of making, and the salted duck skin produced is tender, fat but not greasy, delicious, fragrant, crisp and tender. In the season when osmanthus is in full bloom around Mid-Autumn Festival, the salted duck is the best in color and taste, so it is also called osmanthus duck.
five
Zhejiang cuisine
Characteristics of Zhejiang cuisine: fresh and tender, soft and smooth, mellow and glutinous, refreshing and not greasy.
Representative dishes: West Lake vinegar fish, Dongpo meat, Longjing shrimp, steamed meat with lotus leaf powder, etc.
1. West Lake vinegar fish, alias uncle and sister-in-law Chuanzhen, is one of the top ten classic dishes in Zhejiang and four famous dishes in Hangzhou, belonging to hangzhou dishes. The vinegar fish in the West Lake began in the Southern Song Dynasty. According to legend, Zhao Gou, Emperor Gaozong, visited the West Lake by dragon boat, tasted its fish and praised it. Later, he was regarded as the "grandmaster" of the fish. This dish is bright red in color, tender and delicious with crab flavor, sweet and sour, and unique.
2. Dongpo Meat, a famous dish in Hangzhou, is a return meat from Xuzhou, which is one of the "four treasures of Dongpo" in Xuzhou. According to legend, it was created by Su Dongpo. Dongpo meat is a dish with bright red color, half fat and half thin meat, fat but not greasy, and sweet and salty flavor at the entrance.
3. Shrimp with Longjing, a famous traditional dish in Hangzhou, Zhejiang. This dish is fresh and soft, the shrimps are white and tender, the buds and leaves are fragrant, and the color is splendid. There is tea fragrance in the shrimp, and there is shrimp fresh in the tea, which has endless aftertaste. Longjing shrimp was rated as one of the top ten classic dishes in Zhejiang Province.
4. Steamed pork with lotus leaf powder is a special traditional dish in Jiaxing City, Zhejiang Province, which belongs to Zhejiang cuisine. In the late Qing Dynasty, it was said that its name was related to the "Wind and Lotus in Quyuan" of the "Ten Scenes of West Lake". It is made of fresh lotus leaves from Hangzhou, fried rice flour and seasoned pork wrapped and steamed. The characteristics of steamed meat with lotus leaf powder, lotus leaf can cool blood and detoxify, the meat is crisp and rotten, the rice flour is soft and glutinous, and the meat is fragrant and fat but not greasy.
six
Hunan cuisine
Hunan cuisine is characterized by strong oil color, spicy, delicious and soft; The method of making is known as stewing, stewing, waxing, steaming and frying.
Representative famous dishes: fish head with chopped pepper, western Hunan Waipo, Jishou sour meat, Yongzhou blood duck, etc.
1. Chopped pepper fish head, mainly made of bighead carp fish head and chopped pepper, and steamed with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.
2. Pickled dried prunes (potherb mustard), dried radishes, Jiangdou Gan, shredded cabbage, etc. are used as the potherb in western Hunan, and white pepper (pepper), ginger, red dried pepper, vegetable oil, salt, garlic, chives, etc. are added and stir-fried to serve.
Features: spicy and delicious, bibimbap is excellent, delicious and appetizing.
3. Jishou sour meat is a dish made of fat pork. Materials include fat pork, refined salt, pepper powder, corn flour, dried red pepper, green garlic, peanut oil, vinegar and so on.
Characteristics, yellow and spicy, slightly sour, fat but not greasy, unique flavor.
4, Yongzhou blood duck, choose 2-3 kg of live duck, kill the duck blood for later use, and cut the duck into pieces. Add peanut oil in an iron pan. When the oil temperature is seven minutes hot, pour the chopped ginger, onion, garlic and dried red pepper into the wok and stir-fry until fragrant. Add eggplant pieces and coriander, then add duck pieces and stir-fry, and then add soup to stew. Collect juice, pour duck blood on it, stir fry, add cooking wine and pepper, pour sesame oil out of the pot.
Features: This dish is bright in brown and black, red in black, spicy, fresh and tender, with heavy oil, salty and palatable, and is suitable with wine and meals.
seven
Anhui cuisine
Characteristics of Anhui cuisine: simple selection of materials and mellow taste. With ham as seasoning, crystal sugar is fresh, good at stewing and paying attention to pyrotechnics.
Representative dishes: Huizhou Stinkfish, Gourd Duck, Huangshan Fang La Fish and Huizhou Yipin Pot.
1. Huizhou Stinkfish is a traditional dish in Huizhou. This "flavored mandarin fish" smells smelly, tastes fragrant, and the meat is tender, mellow and refreshing, keeping the original flavor of mandarin fish. Its production process is very particular, that is, fresh mandarin fish is marinated in a wooden barrel with light salt water at room temperature of about 25℃, and the fish body will give off a smelly smell. Then fry in oil pan, add pork slices and bamboo shoots, and braise in soy sauce over low heat until the soup is concentrated.
2, gourd duck, belonging to Huaiyang cuisine, is a traditional Suzhou dish with a long history. Its dish is shaped like a gourd, the duck meat is soft and boneless, fat but not greasy, the stuffing is loose and waxy, and the taste is fresh, salty and mellow, which is very suitable for the elderly and children.
3. Huangshan Fang La Fish is one of the traditional famous dishes of Anhui cuisine. Fang La, the leader of the Northern Song Rebel Army, used raw fish and shrimp to repel enemy soldiers. The locals created this dish in memory of him. This dish is mainly made of mandarin fish and shrimp, and is made by different cooking methods such as frying, sliding and steaming. It tastes salty and delicious, with sweetness in acid.
4. Huizhou Yipin Pot is a special hot pot food that is often eaten in Huizhou in winter. Its ingredients are very rich, including shark’s fin, abalone, hen, etc. It tastes very delicious, with good color, fragrance and taste.
eight
Fujian cuisine
Characteristics of Fujian cuisine: seafood is the main raw material, paying attention to sweet, sour, salty and fragrant, and the color is delicious and fresh.
Representative dishes: Buddha jumping wall, shredded chicken bird’s nest, emerald pearl abalone and litchi meat.
1. Buddha jumps over the wall, which is a famous dish among the top ten representative dishes of Fujian cuisine, so it will be served at many banquets, especially state banquets. Its ingredients are relatively expensive, such as abalone, shark’s fin and sea cucumber, but they are really delicious.
2, shredded chicken bird’s nest, which belongs to a relatively high-standard dish, tastes light, but it tastes particularly delicious, and it is also particularly nutritious, which is very suitable for pregnant women and the elderly.
3. Emerald Pearl abalone is a traditional dish in Fuzhou. With abalone and scallops as the main ingredients, it is made by seiko. Because it is shaped like jade, it is named jade pearl abalone. This dish is rich in nutrition, beautiful in shape, delicious in taste and expensive in materials, so it is naturally the top grade of the banquet.
4. Litchi meat is one of the traditional famous dishes in Fuzhou and one of the five representative dishes of Fujian cuisine. It has a history of more than 200 years. Litchi meat is named after its tender and smooth taste, sweet and sour taste, and its shape, color and taste are all like litchi.
Original title: Sichuan cuisine has become the largest restaurant in China, with more than 320,000 stores.
Editor in charge: Zheng Lili