Chapter 20 Distribution of Chinese Cuisine

The ancients said: "Eat food for men and women, people have great desires." This sentence proves that food plays an extremely important role in our daily life.Europeans and Americans, when it comes to cutting and cooking, always think that food can reach the state of art, and it must have a high-level cultural background, otherwise it cannot be regarded as the art of eating!All countries in the world that pay attention to food and are good at cutting and cooking must be large countries with a high cultural background. Not only are the countries rich and the people are strong, but also the general social economy is prosperous and abundant, so they have the leisure to spend time on food.

When this step is difficult, we pay attention to food, and there is a basic principle, that is, under the principle of the most economical and practical, we must change coarse food into delicacies, which not only have the three aspects of color, aroma and taste, but also have sufficient food. Balanced nutrition.As for the extravagance and extravagance of a feast of tens of thousands of gold, it is not a lesson. China has a vast territory, mountains and rivers are dangerous, and the customs, people, tastes, and climates are very different, and there are great differences between provinces and even between counties and cities. Each province has its own unique taste.In the early years, it was said that the south is sweet, the north is salty, the east is spicy, and the west is sour. The evolution of the times, although not always, is generally not outrageous.

How many types of Chinese food are there?According to the division of some gourmet experts in the early years, it can be roughly divided into three major systems, namely "Shandong", "Jiangsu" and "Guangdong". According to the rivers, it can be divided into three major basins: "Yellow River", "Yangtze River" and "Pearl River". According to the above division method, it is not casual, but also has its own origin.In the Qing Dynasty, river control was the most important thing. In order to dredge and control the Yellow River, a first-rank official "River Governor" was specially appointed to take charge of it.The funds for river control are not only extremely huge, but when the river floods and causes disasters, they can be allocated first, and then the expenses can be verified.Hedu is located in Jining Prefecture, Shandong Province. At the beginning, he was regarded as a first-class fat vacancy, and he was busy with less work. Therefore, in terms of food, Yanle, he never tires of food, and pays attention to details. Therefore, Shandong cuisine has become popular in the north. The mainstream of the dish became.

Yangzhou was established in the Sui and Tang Dynasties. Emperor Yang of the Sui Dynasty traveled in the jade chariot, and the twenty-four bridges were bright and moonlit.Emperor Qianlong was stationed in the south of the Yangtze River. Salt merchants bought wine in the building, and the officials had a small banquet. The deer tail in Yezhong was stuffed with camel hooves. There is an old saying in China that "eat in Guangzhou". Because it is a treaty port, there are a lot of foreign countries, boats and boats, rich merchants and wealthy businessmen, all of whom are full of money, so they naturally want to indulge in their appetites.The dishes served are exquisite and exquisite, and strive to renovate the patterns. Those who are addicted to praise the peculiar taste, and those who are afraid of it stop chopping and shake their heads.

This trend has lasted for hundreds of years. The July 7th Incident, the rise of the Anti-Japanese War, and the westward movement of the capital to Chongqing made Sichuan, Hunan, Yunnan, and Gui dishes become the favorites of heaven.Due to the heavy fog and dampness in the southwest, hazy miasma invades people, spicy onion and ginger are often used for seasoning, and people's tastes have changed greatly from village to village.Arriving in Taiwan, the long years lead to nostalgia, and everyone wants to eat some taste of their hometown to comfort the loneliness. Not only the golden jade from the big cities are on the plate, but also the mountain vegetables and game that the villagers love to eat. It has everything that one expects to find. It can be said that it is the culmination of food and drink, gathering the north and the south into one furnace.According to the current Taiwanese catering industry, it can be roughly divided into:

Beijing cuisine is called Beijing cuisine. Seriously speaking, Beijing is famous for its snacks, and there are no banquets. Because the Yuan, Ming, and Qing Dynasties were capitals in Beijing for six or seven hundred years. Qixiang already covers everything, so there is no need to come up with another set of Beijing recipes.Some people say: "Shao Liao Bai Zhu is an authentic Beijing dish." Tracing back to the source, Shao Liao Bai Zhu evolved from the pork meat that Manchurians sacrificed to the gods in the northeast suburbs. It's Beijing cuisine, so it's a bit forced.As far as I know, only hanging oven roast duck can be regarded as Beijing cuisine!Now Taiwan refers to Beijing, Tianjin, Jinan and Yantai in Shandong, and even Henan, Shanshan and Shanxi collectively as northern cuisine, because these provinces and cities are best at fried, fried, fried, braised, grilled, stewed, potted, and shredded. Especially good at using sauce, blending five flavors, and cutting and cooking layers, all of which are similar, so now they are collectively referred to as "Northern cuisine".

Sichuan cuisine, during the eight years of the Anti-Japanese War, everyone gathered in the southern capital, men, women, old and young, gradually became addicted to spicy food, and once addicted, they couldn’t eat healthy food unless it was spicy. Now Sichuan cuisine is popular, which is caused by the current situation. Hunan cuisine, Hunan cuisine is preferred for its richness, smoothness and fatness. Generally speaking, spicy dishes are better than Sichuan cuisine. Hubei cuisine, there are many kinds of snacks in Hubei, but there is no restaurant in the three towns of Wuhan that claims to be Hubei cuisine. Most of the simple, elegant and old-fashioned restaurants carry the Huiguan brand.There was a restaurant in Shanghai called Yellow Crane Tower, which claimed to be a Hubei restaurant, but it was short-lived and then disappeared. Now there is only one restaurant in Taipei that specializes in Hubei cuisine, which is rare and unique.

Guizhou cuisine, Changmeixuan and Xiqianyang in Beijing used to be Guizhou cuisine, rich and spicy, quite similar to Sichuan and Hunan cuisine, but there are several dishes that are more unique than Sichuan and Hunan cuisine, especially the preparation of fungi There are more than a dozen kinds.The owner of Tang Garden in Guiyang can cook a whole feast of fungi, which is comparable to the whole eel banquet in Huaicheng. It is a pity that it is not easy to eat real Guizhou cuisine in Taiwan now! Shanghai cuisine, the so-called Shanghai cuisine, has been confused with Ningshao cuisine in Taiwan. In fact, the real Shanghai cuisine should be based on the dishes from Pudong, Nanxiang, and Zhenru. Appearance, strong local flavor can be regarded as authentic Shanghai cuisine.

For Yangzhou cuisine, although Zhenjiang and Yangzhou are located in the south of the Yangtze River and the north of the Yangtze River, their tastes are similar, so Zhenjiang cuisine is generally included in Yangzhou cuisine.The characteristic of Yangzhou cuisine is that no matter how it is cooked, it always pays attention to the original flavor of the soup, so different dishes have different tastes.Yangzhou dim sum has a variety of colors, and the chefs are willing to work hard to improve it. It is not fortunate that Yangzhou dim sum is famous far and wide. However, people who like light oil and heavy oil are not very welcome.

Suzhou cuisine, Suzhou cuisine is exquisite and delicate, which is related to its cultural level. Moreover, since ancient times, many dynasties have established their capitals in Suzhou, and there are many historical sites and scenic spots. Naturally, they strive for excellence in food.As for some people mixing Nanjing cuisine with Suzhou cuisine, collectively referred to as Jingsu cuisine, if you want to judge carefully, the tastes of the two places are very different and cannot be compared.And Nanjing is the same as Beijing, although there are many dishes, but it is not easy to come up with a table of Nanjing dishes!

Wuxi cuisine, Wuxi is close to Taihu Lake, there are many shrimps and crabs, and water chestnut lotus root. Wuxi boat cuisine is famous all over the country, but the taste is still sweet.The locals are used to the high sugar content in their dishes, but foreigners can enjoy it if they taste it. After a long time, they will get tired of it. However, Wuxi kitchen knives can be listed as the best choice in the dishes. Hangzhou cuisine, Hangzhou was established as a national capital in ancient times, and the scenery of West Lake is well-known both at home and abroad, so Hangzhou cuisine is rich and rich, rich and light.The plump, mellow and rotten Dongpo meat, and the light steamed and fragrant West Lake vinegar fish, can be called top taste. Ningbo cuisine, because it is close to the Zhoushan Islands, is rich in seafood, and local materials are used, so Ningbo cuisine is mainly seafood.The fish harvested is preserved with salt to preserve freshness. Ningbo cuisine is relatively salty, which is the reason. In Anhui cuisine, pawning was a big business for people to exchange goods and needs before there were bank notes, and the court service in Shexian County was an exclusive industry.The reputation of Huizhou restaurants has long been known throughout the country.However, since the rise of Qianzhuang Bank, the pawnshop industry has plummeted. When it comes to Huiguan, few people know about it. As for the popular duck wonton, it is handed down from Huiguan. Jiangxi cuisine, all the restaurants and restaurants in major counties and cities across the country, it is difficult to point out which one is Jiangxi restaurant, but Ganzhou cuisine is delicious, delicious and smooth, and it also has its unique features.As for why it can't be pushed far, I don't dare to know, and I can't tell the reason by asking some friends who are good at drinking and food. Cantonese cuisine is divided into three schools: Guangzhou, Chaozhou and Dongjiang.Due to the early opening of the port, Guangzhou cuisine attracts people from all over the country. Some of the dishes are based on French, European and Western cooking methods. In addition, snakes, raccoons, rats, and insects can be eaten by humans, which is unique in Chinese cuisine. .Chaozhou cuisine also emphasizes seafood, which is stewed and stewed carefully. Each dish is served with a variety of seasonings in small dishes and small cups for customers to adjust.Dongjiang cuisine, also known as Hakka cuisine, uses heavy oil and strong flavors. It has large pieces of paper and is delicious for filling the intestines. The cooking method is relatively conservative, so it has the most local flavor. Fuzhou cuisine, Fujian is also a province that is good at food. Fuzhou is near the river and the sea, and the aquatic products are excellent. Although it is close to Guangdong, the tastes of the two are quite different. The Weiquan series will be a new compilation of food and beverages. The editor advises to introduce the source and flow, and I would like to use my personal knowledge to mention the big ones.