Famous recipes

There are many famous recipes. China is a country of delicious food. Chinese cuisine is very famous all over the world. According to different regions in China, it is divided into eight major cuisines. The more common ones are Cantonese cuisine, Shandong cuisine, Sichuan cuisine, etc. Each cuisine has its own food and characteristics. For example, Guangdong cuisine, also known as Yue cuisine, is good at stir-frying, has many variations, and has very rich ingredients. Let’s take a look at the contents of famous recipes.

Shandong cuisine

Referred to as Shandong cuisine, it is known as the "representative cuisine of the North". During the Spring and Autumn Period and the Warring States Period, Lu was famous for its cuisine. After the Han and Tang Dynasties, it became the protagonist of "Northern Cuisine". The so-called "northern food" in the Song Dynasty mainly refers to Shandong cuisine. It was also a mainstay of imperial cuisine during the Yuan, Ming and Qing dynasties. Modern imitation dishes still have many characteristics of Shandong cuisine. It mainly consists of local dishes from Jinan and Jiaodong. Jinan cuisine is known for its stir-frying, roasting, frying and deep-frying. The dishes are known for being clear, fresh, crispy and tender, and pay attention to the balance of clear soup and milk soup. Jiaodong cuisine is good at stir-frying, deep-frying, braising and steaming, and its taste is mainly fresh and light. Its famous dishes include nine-turn large intestine, sweet and sour Yellow River carp, Dezhou braised chicken, braised fish in oil, boiled red-scale fish, fried white-striped fish cakes, stir-fried sea intestines with leeks, Fushan roasted chicken, and roasted young chicken.

Cantonese cuisine

Referred to as Cantonese cuisine. Originated from the Western Han Dynasty. "Huainanzi" records: "The Yue people regarded boa constrictor as a delicacy." The Southern Song Dynasty's "Lingwai Daida" also said that the Yue people "eat everything, regardless of birds, beasts, insects or snakes." At the end of the Song Dynasty, when the dynasty moved south, many imperial chefs gathered in Guangzhou, which promoted the rapid development of Cantonese cuisine. Today, Cantonese cuisine is well-known both at home and abroad, and there is a saying that "the best place to eat is in Guangzhou". Cantonese cuisine is mainly composed of three local cuisines: Guangzhou, Chaozhou and Dongjiang. They are good at stir-frying and frying, with many variations and rich ingredients, and they emphasize freshness, tenderness, refreshingness and smoothness. Teochew cuisine is famous for its seafood dishes, and its soups are even more distinctive. The knife skills are exquisite and the taste is pure. Dongjiang cuisine is simple and generous, with a local flavor, heavy in oil and a salty taste. Cantonese cuisine has special expertise in cooking fish, shrimp, poultry, beasts, and game, and is particularly unique in the preparation of snakes. Its famous dishes include Leopard, Civet and Three Snakes Stewed (commonly known as Dragon and Tiger Fight), Crispy Suckling Pig, Chaozhou Frozen Meat, Dongjiang Salt-baked Chicken, Mantanxiang, Dinghu Vegetarian, Daliang Fried Milk, Fried Snails, etc.

Anhui cuisine

Referred to as Anhui cuisine, it is composed of three local flavors: southern Anhui, along the Yangtze River, and along the Huai River. According to legend, it originated in the Han and Tang Dynasties, flourished in the Song and Yuan Dynasties, and prospered in the Ming and Qing Dynasties. It is famous for cooking wild game delicacies, with a heavy use of oil, sauce color and fire. It is usually simmered in charcoal clay pots, hence the saying "If you want to eat Anhui cuisine, you have to be able to wait." Southern Anhui cuisine is good at roasting and stewing, with heavy starch and oil, and is simple and affordable. The cuisine along the Yangtze River is good at cooking river fish and poultry, and emphasizes knife skills, shape and color, and is particularly known for its smoking technology. Cuisine along the Huai River is salty and sour with thick soups. Famous Anhui cuisine dishes include Wuwei smoked duck, Fuliji roast chicken, Huizhou meatballs, pickled fresh mandarin fish, Maofeng smoked shad, steamed hawk fish, cream fat king fish, honeycomb tofu, etc.

Beijing cuisine

Referred to as Beijing cuisine, it is a fusion of local cuisine, Shandong cuisine and palace cuisine. It gradually evolved from the imperial kitchens and royal kitchens of the Yuan, Ming and Qing dynasties. In the Yuan Dynasty, it became popular because it suited the tastes of Mongolian princes and nobles. After entering the Ming Dynasty, its influence continued. By the Qing Dynasty, it had become a grand spectacle, with the Manchu-Han banquet being the pinnacle of Beijing cuisine. The main cooking methods are roasting, stir-frying, deep-frying, braising and stir-frying, as well as roasting and stewing. The texture of the dishes should be crispy, crunchy, fresh and tender. The ingredients are widely selected, the knife skills are exquisite, the cooking is meticulous and the appearance is beautiful. It is mainly salty, but can also be used with other flavors. Famous dishes include roast duck and shabu-shabu mutton, which are known as "national dishes".

Sichuan cuisine

Referred to as Sichuan cuisine, it takes Chengdu flavor as its authentic flavor and includes Chongqing cuisine, Dongshan cuisine, Jiangjin cuisine, Zigong cuisine, Hechuan cuisine, etc. According to legend, Sichuan cuisine already had its own unique characteristics during the Han, Wei and Six Dynasties, and it has a history of more than a thousand years. It is famous for its small frying, stir-frying, dry-roasting and dry-frying, and is known for its rich, broad and strong flavors. It is known as "one dish, one style, one hundred dishes, one hundred flavors". The seasonings mostly include chili peppers, pepper, Sichuan peppercorns and fresh ginger, and the taste is strong, spicy and numbing, which is rare in other local dishes. Its famous dishes include twice-cooked pork, shredded pork with fish flavor, beef in lantern shadow, husband and wife lung slices, boiled beef, steamed river rice balls, stir-fried squid, Kung Pao chicken, Mapo tofu, and strange-flavored chicken nuggets.