cooking

Basicexplanation

[Cooking;Culinaryart]Cooking,cooking,cooking.

"Cooking"meansboiled,and"cooking"meanscooked.Inanarrowsense,cookingisthethermalprocessingoffoodrawmaterials,andtherawfoodrawmaterialsareprocessedintomaturefood;inabroadsense,cookingItreferstothereasonableselectionandallocationoffoodrawmaterials,processingandcleaning,heatingandseasoning,sothatitbecomesamealthathascolor,aroma,taste,shape,quality,nutritionandbeauty,issafeandharmless,isgoodforabsorption,isbeneficialtohealth,andstrengthensthehumanbody.Dishesincludeseasonedcookedfood,aswellaspreparedrawfood.

Explanationbyquotation

Alsoreferredtoas"cookingfood".Cookfood,cookfood.

TangSunti's"PrefacetothePoliticalOdetoPeiGong,theGovernorofJejuintheTangDynasty":"Vegetablefoodcanbecookedwithit,andwildtimescanbedriedwithitsdampness."SongLuyou"TenRhymesofEatingWaterChestnuts":"Therearenofaultsinpicking.InJapan,thereisasecretrecipeforcooking.""MingHistory·LezhiII":"Thecookingisstrict,buttheboardingissolemn."QingPuSongling"StrangeStoriesfromaLonelyStudio·XiangSkirt":"Russiandishesarelisted,andcookedproperly."ZouTaofen,"PingZong"Reminiscence"18:"Thecontentsofthesewomen'smagazinesareprobablynovelsandmonographsaboutfamily,cooking,clothing,etc."LinDanqiu,"MaFengbo":"Smalldishesarestillordinarydishes...ButoncethewomanpassedbyThechef’sskillfulcookingdoeshaveanunusualtaste."

CulinaryCulture

"CookingFu"(Author:CangshanMuyun)

Friedandcookedfood,eachhasitsownflavor;meatandvegetablesaretheclassics.Thebeautyoftheworldisthegiftofthemountainsandrivers,thesunandthemoon;thedesiretoeatanddrinkistakenfromthelightandshadowofthecup.ThethreemealsextendtheincensetotheEMI,andonenight'smealwillhelpyoutoflourish.Onfood,thewayofeatingisbothmacroandsubtle;theprinciplesofdrinkingandeatingtasteareallrefined.Orthecollectedvegetables,orthebeastsoffishingandhunting,orthebeautyofanimalhusbandry,orthegrainoffarming,ortheessenceofthesea,allcanbecookedinapottodistinguishthedemeanor.

FujiaShileistoveisusedasastovetocooktheseaandthesky.Theingredientsaretakenfromtheconvenientplace,theskillisdexterous,theheatisthemeaningofthethreeflavors,andthecookinginheritsthehumanculture.Ormeat-basedfood,vegetarianfoodsupplements,turnseasonalvegetablesintodelicious,harvestedinthefiveinternalorgans.OrtheseafoodistheShang,thelandfoodsupplementsit,andthecookingpalmisthepresentclassic,whichisdisplayedinthestomach.Forthefreshnessoffishandwine,Nanfuisfiercelyattackingporridge;forthebeautyoffastfood,Beikewarmstovetoadjustnoodles.Fullproofofthebeautyofthesouthernporridgeandthenorth,eachhasascoopofearsintheocean.Inthemeal,youmusthavetheabilitytopaintandwritethoroughly;theexpertincookingandstewmusthavethetechniqueofcarvinganddetailing;youmustnotgetthewonderfultaste.

Stir-friedandbraised,itiscalledadelicacy,anditisreviewedbyimmortals;itispickledandsoaked,andthecrispnessofthetastebudsispraisedbythetastebuds.RaoGaoshisalivates.Masterswordsman,cleverlytaketheskillofthecourt;masterkitchenkungfu,witthehomelyfantasies.Apotofcongregation,verydeliberate,althoughitisdifferentfromtheriverandthemountain.Itmaybesaidthatifthetasteisfirstbrewed,theremustbeasecretbook,butthesecretmethodisoftenlost.Therefore,themorevulgaritsskills,andthelongeritsflavor.

Basicmeaning

Ingredientsarethematerialbasisofcooking.Withthedevelopmentofmycountry'seconomy,cookingmaterialshavebecomemorecolorful.BothinternationalcookingmaterialsandChinesetraditionalcookingmaterialshaveshowntheirabilities.Cookingrawmaterialshavebeengreatlydevelopedandimprovedintermsofvariety,specifications,quality,andquantity.Traditionalandinnovativecookingingredients,combinedwithcookingtechniques,aretransformedintonewdelicacies,meetingtheneedsofpeopleallovertheworld,andinjectingstrongvitalityintothedevelopmentofChinesecooking.Manydishessuchastraditionalcookingingredientssuchaschicken,duck,fish,pig,beef,sheep,etc.,aretheresultofthehardwork,painstakingmanagement,tailoringoftheskillsofthepastgenerationsofchefsinmycountry,reasonableuseofmaterials,ingeniouscompatibility,meticulouscooking,andcarefulconditioning.,Leavingadeep-rootedimpressioninpeople'sminds,formingdifferentcookinggenresandfoodculture.However,manynewcookingmaterialsimportedfromabroadhaveenteredthecateringmarket,expandedthefoodstructure,injectednewvitalityintomodernChinesecuisine,andprovidedsufficientmaterialguarantee.Forexample,artificiallyhatchedsalmon,duck-billedfish,fatcows,crocodiles,ostriches,etc.,havebeenusedingeniously,rationally,scientifically,economically,andboldly,creatingmanynewflavordishes,adaptingtothedietarycultureofthemasses.ThechangingrhythmofChinesecuisinesatisfiesthepursuitoffoodatdifferentlevelsofconsumption,andalsoopensupanewhorizonfortheoveralldevelopmentofChinesecuisine.Suchasplant-basedcookingingredients-amaranth,cress,bracken,purslane,platycodon,houttuyniacordata,burdock,toon,beansprouts,willowbuds,locustflower,perillaleaves,mint,braseniaandsoon.Artificialandscientificallycultivatedsnowpeas,Italiankale,NewZealandcauliflower,Frenchcoriander,Americancherrytomatoes,babycorn,Hawaiiancelery,Japaneseclover,cherrycarrots,purplecabbage,shiitakemushrooms,enokimushrooms,bamboofungus,oystermushrooms,Tricholoma,hairvegetables,strawmushrooms,etc.,haveallbecomerecognizedcookingingredients.

Intermsofseasonings,traditionalseasoningsaremoreserializedandstandardized,andavarietyofseasoningsandsemi-finishedvegetablecookingoilshavebeenformed,suchastomatosauce,spicysoysauce,vinegar,lightsoysauce,darksoysauce,Garlicchilisauce,deliciousfreshsoysauce,hoisinsauce,Zhuhousauce,sataysauce,originalchilisauce,brine,oldsoysauce,ricevinegar,balsamicvinegar,oystersauce,barbecuesauce,Portuguesesauce,garlichoney,currysauce,garlicchilisauce,GuilinFermentedBeanCurd,SoySauceChickenSauce,SoySauce,BeanSpicySauce,GuilinChiliSauce,SpareRibSauce,MarinatedSauce,PremiumSoySauce,ShrimpSauce,HoisinSauce,FishSauce,KyotoSauce,"Kraft"SaladSauce,WonderSauce,Datargetsauce,Frenchsauce,Russiansauce,Italiansauce,Dutchsauce,barbecuesauce,chickenpowder,beefessence,etc.,arewidelyusedinChina'sculinaryandcateringindustry.

Thereasonwhycookingcanbecomeatechnology,anart,andacultureisthatithasthefollowingmeaningsandfunctionsinhumanlife:

1.Provideanutritiousdiet,strengthenthebody,andmeetthematerialneedsofhumandietarylife.

2.Providehealthyandsafemealsandensurefoodhygiene.

3.Provideamealwithacombinationofcolor,shapeandtaste.

4.Createanddevelopfoodcultureandpromotetheconstructionofhumancivilization.

Function

Cookingmainlydealswithfood,suchascutting,planing,choppingandothermethodstomakefoodbrokenandeasytoeat,picklingoraddingseasoningstomakefoodmoredelicious,orheatingFoodetc.Heatingfoodusuallysoftensandsterilizesfood,andmakesiteasierforthebodytoabsorbthenutrientsofthefood.5-60°Cisthetemperatureatwhichmanyfoodbacteriathrive.Chicken,duck,fish,meat,andmilkshouldallbekeptinthistemperaturerange.Refrigerationandfreezingcannotkillbacteria,butcanonlydelaytheirgrowth,allowingfoodtobestoredforalongerperiodoftime.

Differences

Beforestudyingcookingandcookingmethods,thedifferencebetweenthetwoconceptsshouldbeclarifiedfirst.Peopleareusedtoconflatingcookingwithcooking,whichisinappropriate.Thesetwoconceptshavetheirownmeaningsandmustbestrictlydistinguished.Sowhatis"cooking"?"Cooking"meanstocook."Cooking"meanscooked.Theterm"cooking"hasnarrowandbroadinterpretations.Thenarrowinterpretationreferstocookedfood;thebroadinterpretationreferstotheentireprocessofcookingvariousmeals.Theselectionofrawmaterials,preliminaryprocessing,cuttingandmatching,etc.areallpreparedfor"cooking"andserve"cooking".Therefore,startingfromtheselectionofrawmaterials,preliminaryprocessing,cuttingandblending,variousoperationsarecarriedoutaccordingtothedifferentrequirementsofvariousproductstoformasystem,whichiscalled"cooking".Peopleareusedtodividingcookingintoredandwhitecases."Cooking"generallyreferstotheredcase.Comparedwithcooking,cookinghasamuchnarrowermeaning.Simplyput:"cooking"referstonon-staplefoodprocessingandviceversa.Abbreviationforfoodprocessing.Cookingandmixingaretwoinseparablelinksintheproductionofdishes."Cooking"isheatingtreatment,whichisthecontrolofheat,whichoriginatedfromtheuseoffire."Tune"meansseasoning,whichoriginatedfromthediscoveryofsalt.Therefore,"cooking"isanimportantpartofgastronomy.

Ingredients

Cookingfirstrequiresrawmaterials,alsoknownasingredients.Goodcookingrequiresfreshandhigh-qualityingredients.Payattentiontotheshelflife.

Typesofingredients

Cereals(rice,noodles,wheat,miscellaneousgrains,etc.)

Meat

Vegetables,fruits

Ediblefats

Seasoning

Processingoftheingredients

Duetothecharacteristicsoftheingredientsorthedifferentformsoftheingredients,thecookingmustfirstbeprocessed.Itcanbestoredlongerafterprocessing.

Washordefrost

Peelandcut(orslice,shred,dice,mince)

Seasoningbeforecooking(forconvenience,Ingredientsareoftenpickledbeforecooking)

Cookingmethods

Therearemanycookingmethods:

1.Heattransferbyoil:

Fried,fried,pasted,cooked,fried,simmered

Cooking:themarinadedoesnotaddstarchtothickenthemarinade.

Friedrawmaterials,calledstir-fry.

Afterfrying,thewatertransfersheat:boil,braise,braise,braise,braise

Boiling:firstfrytheingredients,thenaddthesoupuntilcooked.Theseasoningcanbeaddedbeforeorafterthesoup.

Stew:Thickenbeforeserving,andboilittogether.

Stew:Itisalsobraised,firststirfry,thenaddsoupandseasonings,heatslightlyuntilcooked.

Bake:Afteraddingthesoupandseasonings,heatslightlyuntilitisalmostcooked,andthenheatupthesoup.YuTongbraised.

Grilling:Thickenthemeatbeforeserving,andthencookit.

Theprocessofaddingseasoningstothefriedordeep-friedrawmaterials,suchasprawns,cruciancarp,etc.,whichhavethecharacteristicsofcrispytasteandrichjuice.

2.Heattransferbywater:

Boiled,rinsed

Boil:putthematerialinwater(cool,warm,open),andheatuntilcooked

Stew:Excitingfiretocollectsoup.Icookwiththesame.

Simmering:Mainlyusedformaterialsthatarenoteasytocrisp,suchasfeetandclaws.Widesoupandprosperousfire.

Yuan:Warmandhotforalongtime.YuTongsimmering.

3.Steamheattransfer:

Steaming,鲊

4.Others:

Stewed,sauce,smoked,roasted,simmered,Pickled,tossed,wire-drawing

Baked:cookingmethodsthatusesaltastheheatingmedium,suchassalt-bakedchicken,thefinisheddishhasthecharacteristicsofmellowtasteanddeliciousflavor.

Seasoning:Cuminpowder

Cookingcommonsense

1.Itisnotadvisabletoaddsalttoroastmeattooearly:

Sodiumchloride,themaincomponentofsalt,iseasytocoagulatetheproteininthemeat,shrinkthemeat,andthemeatbecomeshardandnoteasytoburn.

2.Thefryingpanshouldnotbeoverheated:

Frieddishesthatareoverheatedoftenarepronetolow-acidstomachorgastriculcers.,Ifnottreatedintime,cancerwilloccur.

3.Donotaddcoldwatertomeatandbonecooking:

Meatandbonecontainalotofproteinandfat.Suddenlyaddcoldwaterduringcooking.Whenthetemperatureofthesoupdrops,theproteinandfatwillsolidifyquickly,andthespacebetweenthemeatandbonewillshrinktogetherwithoutbecomingrotten.Moreover,theumamitasteofthemeatandboneitselfwillalsobeaffected.

4.Uncookedsoybeansshouldnotbeeaten:

Soybeanscontainasubstancethatcanhindertheactivityoftrypsininthehumanbody.Peopleeatuncookedsoybeans,itisdifficulttodigestandabsorbsoybeanprotein,andevendiarrheamayoccur.Theconsumptionofsoybeansthathavebeenboiledandburntwillnotcauseproblems.

5.ItisnotadvisabletoputMSGinboiledeggs:

TheeggitselfcontainsglutamicacidwhichisthesameingredientasMSG.Therefore,thereisnoneedtoaddMSGwhenscrambledeggs,MSGwilldestroythenaturalflavorofeggs,andofcourseitisawaste.

6.Acid-basefoodsshouldnotcontainMSG:

AcidfoodsareheatedwithMSGathightemperature,andMSG(glutamicacid)willchangeduetolossofwater.Disodiumpyroglutamate,althoughnon-toxic,hasnoumamitaste.Inalkalinefood,whenthesolutionisunderalkalineconditions,monosodiumglutamate(sodiumglutamate)willbeconvertedintodisodiumglutamate,whichhasnoumamitaste.

7.Theoilthathasbeenrepeatedlyfriedisnotsuitableforconsumption:

Theheatenergyutilizationrateoftheoilthathasbeenrepeatedlyfriedisonlyaboutone-thirdofthegeneraloil.Andtheunsaturatedfatincookingoilwillproducevariousharmfulpolymersafterheating,thissubstancecanmakethehumanbodygrowthstagnation,liverenlargement.Inaddition,thevitaminsandfattyacidsinthisoilaredestroyed.

8.Frozenmeatshouldnotbethawedathightemperature:

Putfrozenmeatnexttothestoveanddefrostinboilingwater,becausethemoistureinthemeattissuecannotItisquicklyabsorbedbythecellsandflowedout,andtheoriginalqualitycannotberestored.Whenthetemperatureishigh,thesurfaceofthefrozenporkwillformahardfilm,whichaffectsthediffusionoftheinternaltemperatureofthemeat,andcreatesopportunitiesforbacteriatomultiply,andthemeatiseasytodeteriorate..Frozenmeatisbestthawednaturallyatroomtemperature.

9.Itisnotadvisabletoremovetheskinwheneatingeggplant:

Itisavitaminthatisveryusefultothehumanbody.Amongallthevegetablesinourcountry,theeggplantcontainsVitaminPisthehighest.ThemostconcentratedplaceofvitaminPineggplantiswherethepurpleepidermisisconnectedtothemeatquality.Therefore,eggplantshouldbeeatenwiththeskininsteadofpeeled.

10.Aluminum-ironcookwareshouldnotbemixed:

Aluminumproductsaresofterthanironproducts.Thesoftaluminumshovelwillbequicklywornoutandenterthestir-fry.Itisveryunfavorableforpeopletoeattoomuchaluminum.

Seasoning

ListofseasoningsTheseasoningsusedincookingare:salt,wine,sugar,vinegar,soysauce,monosodiumglutamate,chili,pepper,pepper,cumin,Anise,cinnamon,cinnamon,tangerinepeel,greenonion,ginger,garlic,tomatosauce,five-spicepowder,staranise,lemon,fishsauce,shrimppaste,mint,tempeh,noodles,southernmilk,fermentedbeancurd,oystersauce,sesamesauce,sesamesauce,XOsauce,cloves,bayleaf,rosemary,vanilla,cardamom,nine-layertower(basil),sage,thyme,lavender,tea,etc.

Relatedtoolsforcooking

Pot(wok,pan,casserole...)

steamer,oven,ricecooker

knives(Kitchenknife,bonechoppingknife,fruitknife,wickerknife,waveknife...),dipplate,sharpeningstone

spatulas,chopsticks,spoons

fordiet

p>

Chopsticks,spoons,bamboosticks

Selectoil

Oliveoilshouldavoidhightemperatureandsoybeanoilmustbeheatedforconsumption.Theseseemtobepeople'sconsensus.However,expertsemphasizedthatevensoybeanoilshouldnotbeheatedrepeatedly,otherwiseitwillbedangerous.

Oliveoilisdominatedbymonounsaturatedfattyacids,whilesoybeanoilandcornoilaredominatedbypolyunsaturatedfattyacids.Thehigherthedegreeofunsaturationoffattyacids,theworsetheirheatresistance,andtheeasieritistoundergooxidativepolymerization,hydrolysis,cleavage,cyclizationandotherreactionswhenheated.Therefore,usingthesefatsandoilsrichinunsaturatedfattyacidstostir-frymeatandstewfish,thecholesterolinanimalfoodsmaybeoxidizedintooxidizedcholesterol,whichisjustasharmfultothehumanbody.

Oliveoilandteaseedoil,whicharerichinmonounsaturatedfattyacids,aremostsuitableforcolddressing.Heatingwilldestroytheirnutritionalvalueandgenerateharmfulsubstances.

Peanutoilissuitablefordailystir-frying.Soybeanoilisthesafestfordeep-frying,butitisalsonecessarytoavoidrepeatedfrying,andtominimizetheintakeoffriedfoods.

Basicskills

Thebasicskillsofcookingtechnologyinclude:1.Knifetechnology;2.Feedingtechnology;3.Sizingandpastetechnology;4.Masteringtheheattechnology;5.ThickeningandsplashingjuiceTechnology;6.Timeandquantityofseasoningtomasterthetechnology;7.Spoon-turningtechnologyandplate-loadingtechnology.

Hotdishes

Aftertheediblerawmaterialsareprocessedandchanged,thedishespreparedbyvariousheattransfermethodsormethods,afterreasonableseasoningandproperfireconditions,areedibleThedegreeofheatrequiredbythediners,suchdishesarehotdishes.

Attributes

Theattributesofdishesaregenerallyexpressedinthreeaspects,namely:"color,aroma,taste",andalsocalleditsattributes:"color,fragrance,taste,dish"Tobemorecomprehensive,theattributesofdishesshouldbesixaspectsof"quality,color,aroma,taste,shape,anddish".Theso-called"quality"includesthenutritionalvalueofthedishes,thedegreeofheatthatisconducivetodigestion,thedegreeofheat,whichmeetsthesanitaryrequirementsofsterilization,etc.;theso-called"color"includesthecolormatchingofmainingredientsandauxiliarymaterials,andthecolormatchingofmaterialsandjuices.,Aswellasthecolorandlusterofthedecoration;theso-called"fragrance"includesthesmellofmeat,fish,vegetable,fruitandotheraromasthatcanbesmelled;theso-called"taste"istheuniquesalty,sweet,Thesourtaste;theso-called"shape"includesthematureshapeofthemainingredientsandauxiliarymaterialsinthedish,andtheimageofthedishinthecontainer;theso-called"dish"includestheshapeandsizeofthedishcommensuratewiththequalityofthedish,thetextureandcolorofthedishItiscommensuratewiththedishesandcolors,andtheshapes,sizes,texturesandcolorsofthedishesonthewholetablearecommensuratewithavarietyofutensils.

Conditions

Theconditionsthatconstitutetheattributesofadisharecuttingandmixingtechniquesandcookingtechniques.Amongthem,cookingtechnologyisthemainconditionthatconstitutestheattributesofdishes.Thereasonisverysimple,inanutshell:theproductionofgeneraldishes.Allmustgothroughtheeightprocessesofrawmaterialsorting,fileselection,cuttingandshaping,ingredients,cooking,heatingandcooking,seasoning,andserving.Thefirstfourprocessesarethescopeofcuttingandmixingtechnology.Althoughitisalsoveryimportantfortheattributesofthedishes,suchasthedelicatearrangementoftherawmaterials,theappropriatedivisionandselection,theappropriatecuttingshapeanduniformsize,andthereasonablecombinationofmainingredientsandauxiliarymaterials,etc.Itisonlyaprerequisiteforthevariousattributesthatmakeupadish.Cuttingandmatchingtechnologycanonlymakethe"shape:change"oftheingredientsofthedishes,andmoreimportantly,makethe"qualitative"changesoftheingredients,andfinallyconstitutetheperfectattributesofthedishes.

Classification

Oneiscolddishes,andtheotherishotdishes.Hotdishesarethemainpartofthedishes,andcolddishesarethe"pioneer",sobothtypescannotbeignored.

Cookingeffect

Cookingeffectcangenerallybedividedintothefollowingaspects:

1.Sterilization.Rawfoodmaterials,especiallytheleafwallsofvegetables,nomatterhowfreshandclean,therewilloftenbesomebacteriaandvariousparasites.Ifitisnotkilled,humansarepronetodiseaseaftereating.Fungiandinsectsaremoreafraidofhightemperature,generallyataround80degrees,theycanbekilled.Therefore,cookingisaneffectivemeasureforsterilization.

2.Rawtocooked.Cookingcanmakethemain,auxiliarymaterialsandseasoningsundergoaqualitativechangeafterheating,thatis:fromrawtocooked.Allkindsoffoodmaterialsmustbecookedtobecomeedibledishes.

3.PromotenutritionDecompositionofingredientsisconducivetodigestion.Allfoodmaterialscontaincertainnutrients.Thenutrientsinfoodandthenutrientsinfoodmustbedecomposedbeforetheycanbeabsorbedbythehumanbody.Cookingcanpromotethedecompositionofnutrientsinfoodmaterials,suchas:Starchcanbegelatinizedwhenheated,whichisbeneficialtothedecompositionofstarch;proteincanbevariablysolidifiedwhenheated,andthedenaturedproteincanbeeasilydecomposedintoaminoacidsforhumanabsorption;fatcanbehydrolyzedintofattyacidsandglycerolwhenheated.Cookingcannotonlyreducehumandigestion.Theburdenoffood,andcanimprovethedigestibilityoffood.

4.Adjustthecolorandincreasethebeauty.Cookingcanmakethecoloroftherawmaterialsmorebeautiful.Forexample,theleafyvegetableswillbecomemoregreenafterheating;thefishfilletwillbemorebeautiful.Purewhite;shrimpwillbebrightred,etc.Ifitismatchedwithvariousflavorsandingredients,thecolorwillbemorecolorful.Therearealsosomerawmaterials,suchassquidandkidney,afterbeingcookedwithaknife,whichcanbecookedintovariousbeautifulshapes,whichwillgivepeopleEnjoywithbeauty.

5.Blendthetasteandpromoteappetite.Rawfoodingredientseachhaveaspecialtaste,andsometastesarenotsuitableforhumantastes.Especiallyfishandsheep.Fishysmellisevenmoreannoyingtopeople.Throughcooking,condiments"diffuse","penetrate"andinfluenceeachotherduringheating,whichwillmakesomefishysmellsormanysingleflavorsbecomecomplexdelicaciesthatpeoplelike.Promoteappetite,suchas"sweetandsourfish","mushroomchicken"andsoon.

6.Adjustthejuicetopromotetherichnessofthedishes.Whenthefoodingredientsareheated,partofthewateroverflowsandevaporates,makingthemainandauxiliarymaterialschangeItisnotsaturated.Inthisway,addingfreshsoupandcondimentsduringcookingcaneasilybeabsorbedintothemainandauxiliarymaterialstomakethedishesmoredelicious.Ofcourse,itisnecessarytoscientificallymasterthebestwaytoaddfreshsoupandseasoningtothecookingprocess.Goodtime.

Fried

Afterpreliminaryprocessing,theboneless,tenderandcrispanimalandplantmaterialsarecutintoslices,dices,strips,silkorcutaccordingtotherequirementsofthecookingtemperature.Aftertheknife,putthefryingspoononthefire,addthebaseoiltoheat,addthecutingredientsandquicklyturnoveroraddaproperamountofwhiteoiltothefryingspoonandcookto120degrees.Fromlefttoright,pushthemainingredientsintothesizingmouthandcook,drainofftheremainingoil,putgreenonion,gingerandauxiliaryingredientsintheoriginalspoon,andcookoutthespoonwiththerightwhitegreenjuice.Bothmethodsarecalledstir-frying.

RequirementsforStir-Frying

Stir-fryingisgenerallycookedwithrapidandstrongfire.Inordertokeeptherawmaterialstenderanduniquemoisture,thecookingmustbefastandshorttopreventsoup.Maximumpreservationofnutrients.

8.Whatisrawstirfry?Giveexamplestoillustratethecharacteristicsofthedishes.

Themainandauxiliarymaterialsareallrawmaterials.Afterprocessingandchangingtheknife,theyareputintoahotfryingladlewithbaseoilforquickfry,andalittlebitofbaseisadjustedbeforethespoonisreleased..Forexample,friedgreenpepperwithsliced​​porkischaracterizedbysaltytaste,reddishmeatincolor,greenpeppergreen,crispandtenderanddelicious,andpleasantfragrance.

9.Whatiscookedfried?Giveexamplestoillustratethecharacteristicsofthedishes.

Therawmaterialsmustbecooked,andthemethodofoperationisthesameasthatoffrying.Suchastwice-cookedmeat,thinlysliced​​cookedmeat,stir-fryspoonwithappropriateamountofoilandcookfor5tomature,thatis,150degrees,putinthechoppedmainingredients,pushandpourintoacolander,drainofftheremainingoil,putbeanpaste,greenonions,garlicslicesandmainingredientsintheoriginalspoon.Stirfrytheingredients,addavarietyofseasoningstocook,usestarchtoadjustalittlebitofgorgonbeforespooning,thiskindoffryingmethodalsohascookingjuice.Thedishesarereddishincolor,oily,saltyandspicy,slightlysweet,andnotgreasy.

Rawandcookedstir-fry

Therawandcookedstir-fryrawmaterialsareraworcooked.Thecookingprocedure:stir-fryspoonandbaseoiltoheatup,firstputtherawmaterialandstir-fryuntilitissixmature,andthenaddtheclinkerAndseasoningsarequicklyfried.Suchas:friedrawandcooked,reddishcolor,saltyandfragrantnotgreasy.

Friedinwater

Friedinwaterisonlyusedforscrambledeggs.Whencooking,putanappropriateamountofwaterinafryingspoontoboilandaddseasonings,findasaltyandfreshmouth,slowlypourthebeateneggintothespoon,pourthemainingredientswhilepushingwithaspoontomakethemainingredientssolidifiedandcooked,beforeservingPutthecoriandersectionandaddsomesesameoiltoenhancetheflavor.Suchas:Stir-friedyellowcabbagewithwater,characteristics:goldencolor,saltyandfreshtaste,tender,lightandnotgreasy.

Smoothlystir-fry

Choosetenderanimalrawmaterialsandcutthemintosilk,slices,dices,stripsandothershapeswithaknife,sizingwitheggwhiteandstarch,andusewarmoiltoloosenthem.Draintheremainingoilinacolander,putgreenonion,gingerandauxiliaryingredientsintheoriginalspoon,pourinthecookedmainingredients,cookandstir-frywiththeclearsauce.Becausetheinitialheatinguseswarmoilandsmooth,soitiscalledsmoothfry.Suchasfriedchickenshreds,features:thedishesarewhiteincolor,clearjuice,tender,andtastesaltyandfresh.

Cookingisthesumofmaterialwealthandspiritualwealthcreatedandaccumulatedbyhumansinthepracticeofcookingandeating.Itincludescookingtechnology,cookingproductionactivities,allkindsoffoodproducedbycooking,dietaryconsumptionactivities,andmanyspiritualproductsderivedtherefrom.

Chinesecookingculturehasuniquenationalcharacteristicsandstrongorientalcharm,whichismainlymanifestedinharmonyandunitywiththeenjoymentoftasteasthecoreandthepurposeofdietandhealth.

CulinaryArt

Chineseculinaryartisgraduallyformed,developedandenrichedinthedevelopmentprocessofculinaryhistory.Ithasthecharacteristicsofcloseconnectionbetweenpracticalpurposeandaestheticvalue.Forexample,theshapeofceramiccookwareisdesignedfrompracticalneeds.Theoriginalintentionistoplaceitsmoothlyandevenlyheat,butitgivespeopleasymmetricalandbalancedbeauty.Thecontinuousevolutionofpottery,bronze,andironwareisnotonlyanimprovementincraftsmanshipandperformance,butalsoanintentiontopursuethebeautyofform.Withthedevelopmentofmaterialproductionandtheprogressofsociallife,cookinghasbecomemoreandmoreaesthetic,untilithasdevelopedintoavarietyofcolorfulandcolorfuldishesandrichandgorgeousbanquetswithbothpracticalandaestheticvalues.AlthoughChineseculinaryartisrestrictedbyfactorssuchascookingmaterials,cookingtechniques,andpracticalfunctionsoffood,ithasrelativelimitations,butcomparedwithotherarttypes,ithasitsownartisticcharacteristics,thatis,theintegrationofpainting,sculpture,decoration,andgardening.Andotherartformsinone.

TherearemanyformsofexpressionofChineseculinaryart.Herewemainlyusethecolor,shape,fragrance,taste,flavor,andcombinationofthebanquet.Peopleoftenrefertotheformerastheartoftaste;thelatterastheartoffeasting.

Theartoftasteandtheartofbanquetsboildowntotheartoftaste.Chinesecookingnotonlypaysattentiontothebeautyofphysicaltaste,butalsopaysattentiontothebeautyofpsychologicaltaste(thatis,thetasteoutsidethetaste),sothatpeoplecangetthesatisfactionoftheblendofmaterialandspiritinthedietpreparedbythecook.ThisistheessenceofChineseculinaryart.

Theartofcolorvisionliesincookingseasonings

Theroleofseasoningscannotonlyincreasethecolorvisionofthedishes,butalsomakethetastemoredelicious.Foodsafetyexpertsremindedthatitisthemostbasicsoysauce.Whenbuying,makesurethatyoucannotaddsugar,noprecipitatedimpuritiesandmildewfloatingfilm.Onlythosethatmeettheseconditionsaregoodsoysauces.

Firstofall,whenbuyingsoysauce,youcanfirstidentifytheprosandconsofsoysaucefromthetaste,smellandcolor.Anythingthatismellowanddeliciousandsmellsgoodisagoodsoysauce;ifithasastrangetaste,smells,tastessour,bitter,enzyme,astringency,etc.,itisnotagoodsoysauce;intermsofcolor,itisreddish-brown,brightandshiny.Itisgoodsoysauceifthereisnoblackening,noprecipitationofimpurities,andnomildewfloatingfilm;onthecontrary,itisnotgoodsoysauceifitisturbidandblack,withfloatingfilmimpuritiesprecipitated.

Inaddition,somesoysauceshavealotofsugaraddedbecauseoftheirpoorquality.Thiskindofsoysauceisevenworse.Therefore,whenbuyingsoysauce,itisrecommendedthatyoufirstsmelltheburntsmellinsomeofthetestproductsprovidedbysupermarkets,anditisbestnottobuysugaredsoysauce.

Theartoftaste

People’schoiceoffoodhaslongsincegotridofthedependenceoninnateinstincts,andtheacquiredexperienceismainlyobtainedthroughupbringing,includingnatural,physical,psychological,andcustomary.Thecoreofmanyfactorsisthepracticalandaestheticchoiceoftaste.Thetasteartreferredtobyculinaryartreferstothetasteofaestheticobjectsinabroadsense.Thebroadsenseoftasteisintricate.Thetasteandsmellofdelicaciesthatpeoplefeel,includingsimplesalty,sweet,sour,bitter,pungentandever-changingcompoundflavors,belongtothechemicaltaste;thesoftness,viscosity,elasticity,coagulationandpowderyandgranularpropertiesofdelicacies,Block,sheet,foamandothertactilecharacteristicssuchaswatercontent,oilinessandfatnessofthefood,belongtothephysicaltaste;itisdeterminedbytheperson’sage,health,mood,occupation,andthediningenvironment,color,sound,lightThefeelingofdelicaciesformedbyeatingcustomsisapsychologicaltaste.ThecookingandblendingofChinesecookingispreciselyinthefaceofintricatetastephenomena,usingseasoningmaterials,cookingingredientsandwaterascarriers,expressingtheindividualityoftaste,combiningtastes,andcombiningtheneedsofpeople’spsychologicaltaste,cleverlyReflectthetasteoutsidethetasteandthenostalgia,tomeetpeople'sphysiologicalandpsychologicalneeds,andtoshowthecoreoftheculinaryartthatcombinespracticalityandaesthetics.Cookingtechnologyisameanstorealizetheartoftaste.Itsmainthemeis"makeitcomeoutwithtaste,makeitcomeinwithouttaste".

Theartoffeasting

isanotherformofexpressionofChineseculinaryart.Awell-designedbanquetmenu,thecombinationofthecolor,shape,aroma,tasteandscentofthedishes,theconfigurationofthetablewareanddrinkers,theuseofcookingtechniques,thearrangementofdishes,soups,anddesserts,andtheperformanceoftheoverallflavorcharacteristicsofthedishes,Therearecarefularrangements.Itisacomprehensivereflectionofthecookingtechnologylevelandculinaryartlevelofthetimes,regions,restaurants(orrestaurants).Theaestheticsubject-theappetite,mood,andpsychologyofthefeasterareallinfluencedbytheculinaryartisticeffectsofthebanquetmenudesign.

Feastartfollowsthegeneralprinciplesofaestheticsofrealbeauty(includingthebeautyofsocialenvironment,socialthingsandthebeautyofnaturalthings)andartisticbeautyforartisticcreation.Thebanquetartcreationactivitiesthathavebeenpasseddowntothisdaymainlypayattentiontothefollowingtwopoints:①Thebanquetpatterniscenteredonthedishes,reflectingthediversityandunityofartisticforms.Thediversificationofbanquetdishes,throughavarietyoftechniquessuchasfrying,simmering,frying,stir-frying,androasting,andavarietyofoptionsformeatandvegetablerawmaterials,suchasdiced,silk,block,strip,andslices,yellow,red,white,andgreenVariouscolors,crisp,crisp,tender,andsofttextures,salty,sweet,fresh,andfragrantflavorsexpressitsartistry.②Thedishesarearrangedincombinationtoexpressartisticrhythmandsenseofmelody.Theupsanddownsofthetasteofthebanquetdishes,suchasthestrengthoftherhythm,thespeed,andtheheightofthemelodyinthemusicmelody,maketheaestheticsubjectandthefeastermoreinterestedineating,andthemoretheyeat,themoreflavortheyare.

CulinaryscienceThescientificconnotationofChinesecookingisveryrich,anditscorecontentliesintheultimategoalofcookingandeatingthatmeetsthenutritionalrequirementsandachievestheeffectofhealthpreservation.

Fiveflavorharmony

Fiveflavorharmonyfoodconcept"HuangdiNeijing"says:"Heavencannibalizemanwithfiveqi,earthcannibalizemanwithfiveflavors","Becarefulwithfiveflavors,bonesaretendonsSoftness,theflowofvitalityandblood,andthedensenessofstrength.Inthiscase,thestrengthofthebonesisrefined,thetruthislikethelaw,andthereisdestiny."Tasteisthegeneraltermforthefivetastesofdiet,andisthebeststateofthebeautyofdiet.Thiskindofharmony,obtainedbymodulation,cannotonlymeetpeople'sphysicalneeds,butalsomeettheirpsychologicalneeds,sothatphysicalandmentalneedscanbeunifiedinthefive-flavorharmony.Theharmonyoffoodistheresultofadeepunderstandingofthenatureandrelationshipoffood.Tasteisthebasisofreconciliation.YinandYangbalanceisanecessaryconditionforhumanhealth.Theharmonyofthefiveflavorsofthedietisbasedontimingasaprincipleofcuisine.Chineseculinaryscienceisbasedontheprincipleofreconcilingthefourseasons.Reconciliationandgarnishesarebothtimelyandappropriate,anddelicaciesaremadeintime.Inpursuitofdeliciousdelicacies,theonesthataresuitableshouldbecherished.

Theoriginofcooking

Theplaceoforigin

ThehistoryofXuzhoucuisinecanbetracedbacktotheEmperorYaoperiodinancienttimes.Therefore,itiscalled"TheGreatPengClan"("Hanshu·Geography").AfterXiaandShang,itwasdestroyedintheperiodofKingZhou.ThedevelopmentofXuzhou’sculinaryculturehasahistoryofmorethan4,000years.

In"TheSongsoftheChu·HeavenQuestions",thereisasentence"PengKengzhuo,howemperorfeast?"PengZuwasgoodatspooning,andhewasrewardedbyYaoasEmperorYaoandsealedinPengcheng.PengKengisthefirstprofessionalchefinChina.Heisnowrespectedastheancestoroftheculinaryindustry,andhehashandeddownfamousdishessuchaspheasantsoupandsheeprecipeTibetanfish.AmongtheculturalrelicsunearthedinXuzhou,thereareblackpotterypieces,coloredpotterypieces,coarse-sandredpotterypieces,tripods,簋,鬲,甑,etc.belongingtothe"LongshanCulture"oftheNeolithicAge,aswellasthetombsoftheKingofChuintheWesternHanDynasty,includingkitchens.,Stove,diningroom,andceramiccookingutensils,tableware,etc.TheseunearthedculturalrelicsprovethatXuzhouhasbecomeoneoftheregionswithdevelopedhumanproductionandfoodculturethousandsofyearsago.

DuringtheSpringandAutumnandWarringStatesPeriod,PengchengwasSongYi.DuringtheWarringStatesPeriod,SongabandonedSuiyangandmovedtoPengchengasthecapital(QianMu's"AnInvestigationofPengcheng,theSongCapitaloftheWarringStatesPeriod").Atthattime,Pengchengwas"merchantsgathered,restaurantmarket,dotted",andtherewere"posthouses",andthecateringindustrydevelopedrelativelyrapidly.Accordingtohistoricalrecords,YiYa,whowas"themasterofcooking",settledhereinhislateryears.Latergenerationshaveastoretocommemoratehim,"Yiyaju",andtherearefamousdishessuchas"YiYaWuweiChicken"onWentingStreetinXuzhou.The"EightPansandFiveGui"banquetsofHuanGongprincesarestillinusetoday.

DuringtheChuandHanDynastieswhenLiuBangandXiangYuwerefighting,XiangYuruledandbecamethecapitalofPengcheng.Accordingto"TaPengCookingRecords":Duringthe"FoundingCeremony",theoverlordsetupa"dragonandphoenixfeast"forthedaughterofYuJi.Later,therewasapoemwrittenbyZhangSanju:"Onemealofdragonandphoenixfeast,tastetheworld'sfresh.Delicacyisgood,itissuspectedtobeninedays."Atthattime,Pengchenghadbecomeapoliticalandmilitarycenter,andinns,restaurants,andrestaurantsprospered.AsaresultoftheconflictbetweenChuandHan,LiuBangwontheworld,andhewascalledtheEmperorofHanDynasty,andhiscapitalwasXi'an.Accordingtothe"SanfuOldThings":"TheEmperorTaishang(LiuBang'sfather)wasnothappyinGuanzhong,andtheemperorhad(moved)FengpeiTuer,awineseller,andacakeseller,andhewasestablishedasXinfengCounty.Therefore,therearemanyvillainsinonecounty."Therearealsorecordsin"Xijingji".Thisperiodofhistoryiscalled"EasternFoodandWestwardMovement".

Accordingtothe"HistoricalRecordsofGaozu":In196BC,LiuBangreturnedtohishometownofPeiPalacetoentertainhisfellowfathersandbrothersafterheputdowntheHuainanKingYingbu'srebellion.Whenhewasdrunk,LiuBanghitthebuildingandsang:"Thestrongwindrises,thecloudsareflying,theWeijiaandthemainlandreturntotheirhometown,andthewarriorsguardthesquare."Latergenerationscalledit"TheGreatWindSong."HistoricalrecordsrecordthatLiuBangji'sfamousteacher,JiangZhenfeastedonahundredofficialsYuPei.Later,someonemadeajointcompliment:"ThegreatancestorJinzunfromthefourseasgatheredinhishomeland,andhewillmeetKyushudelicaciesandQianKeng'ssecrettoPengYu."Thegrandbanquetatthattimecanbeseen.

IntheHanDynasty,thecookingtechnologyofXuzhouhasbeengreatlydeveloped."BookofHan"recordsthat"HanYingchuanYinSiamwasthegovernorofXuzhou,whousedasmallcopperkettletocookinoneday".Itisnotdifficulttoseeherethatatthattime,theclumsypotterykettleandthebronzecauldronwerechangedtolightandcompactcopperkettles.Withlightweightcookingutensils,thisisabigimprovementincookingutensils.Usingsmallpotstoincreasethefiremakesquick-cookeddishescrispandtender.,Theoriginoffresh.Atthattime,therewere"MaiChickenHugDan","PeiGongDogMeat","MandarinDuckChicken"andsoon,andbanquetsincluded"DogFeast","DragonWindBanquet","EightPansandFiveGuilty"andsoon.

IntheWesternHanDynasty,thereweremorethantengenerationsofkingsofChuandPengchengwhosetthecapitalofXuzhou.DuringtheNorthernandSouthernDynasties,theXuzhouMunicipalBureauofGovernorsmovedfrequently,andthecateringindustrycontinuedtoexpand.Chefsrunrestaurantsandrestaurantseverywherefortheirlivelihoods.Therefore,cookingtechniquesandlocalflavordisheshaveflowedintovariousplaces.Atthattime,acelebritynamedthe"YiYaju"restaurantwithajointinscription:"Theeightscholarsoftheweekwillgetoffthehorsewhilesmellingthefragrance,andthethreemastersoftheHanwillstopbythetaste."Itcanbeseenthatthedishesatthattimewereofaveryhighlevel.

InthestoneportraitsoftheHanDynastyunearthedinXuzhou,youcangetaglimpseofthedietinXuzhou.AmongtheunearthedstoneportraitsoftheHanDynasty,thereareofficialbanquets,marketrestaurants,singinganddancingbanquets,twodrinkingtogether,andfourdrinking;rawmaterialsincludechickens,fish,rabbits,deer,geese,etc.;somepeopleslaughteranimalsonrecord,andThecookscookdishes,deskoperations,andscenesofcuredfishanddriedmeathanginghighinthecourtyard.AmongthestonesofHanDynastydiscoveredbytheKingofHaninTongshanCounty,XuzhouCity,itisparticularlyprominentthathalfofthehouseholdaffairsofthekitchenareoccupied.

ItcanbeseenthatthecookingtechnologyofXuzhouintheHanDynastywasdeveloped,andthereweremanygourmetsandchefs."AncientSongsoftheHanDynasty"said:"GototheGoldenPalace,holdthegoldenbottles,extendtheVIPguests,andentertheKinmen.EntertheKinmen,gototheJintang,EastKitchendelicacies,andcookpigsandsheepinthewoods.Theownergoestothewine,singinganddancingfortheQingmerchants,throwingpotsandplayingthepiano.,Gamblingandresuming.”Assunginthesong,thestoneportraitsallshowtheprosperityofthediet.

"LongmenFish"isafamousXuzhoudelicacy,withahistoryofmorethan1570years.ThisdishwasmadebyLiuYu,wholaterbecameEmperorWuofSongDynastyintheSouthernDynasty,andhiscapitalwasinNanjing.DuringtheNorthernExpedition,LiuYucametoXuzhouforabanquetattheXimataiandaskedthecheftocookthisdishtofeastontheministers.

FromtheCaoWeiintheEasternHanDynastytoEmperorWuoftheSongDynasty,Xuzhouhasalwaysbeenamilitarycenter.DuringtheCaoWeiperiod,theXuzhougovernorruledPengchengandledthesixcounties:Xiapi,Langya,Dongguan,Guangling,Pengcheng,andDonghaiKingdom("ThreeCongressesImportantFangyu").AftertheEasternJinDynasty,alargenumberofTunationalitypeopleinXuzhoucrossedtheriver.SimaRuisetupoverseasChineseatJingkou(nowZhenjiang)toruleXuzhouandwascalled"SouthernXuzhou".

Asaresult,peopleinvadedsouthandpeoplefromsouthmovednorth.Xuzhou|Aftermanymigrations,manychangesnaturallyoccurred.

DuringtheTangandSongDynasties,poetssuchasHanYu,BaiJuyi,LiShangwen,andSuDongpolivedinXuzhouofficialtour.Theywerenotonlyfamousfortheirpoems,butalsocreatedmanyfamousdishestospreadinXuzhou.TheeightgreatmastersoftheTangandSongdynastieshavegoodfoodanddrink,andtherearealotofpoemsaboutdishes.WhenhewasservinginXuzhou,heusedtocookfishbyhimself,whichwaslatercalled"yumoxibustionfish."BaiJuyi,whocametoXuzhouwithhisfatherformorethan10years(hisfatherBaiJigengservedasthecountymagistrateofPengcheng)lovestoeatakindofduck,soheishappywithhisfamily,soheiscalled"HappyDuck";In1970,hisfourdisheswereknownasthe"FourTreasuresofDongpo"andpasseddownthroughtheages.Thereisapoemsaying,“Thebachelor’sromanticnameistheoldfood,thecookingskillsareallworthy.Thefourtreasureshavepassedonthegoodtastesforthousandsofyears,andthegentlemanhasnowaytoexaggerate.”Thankstotheseliteratiandinkguests,thefoodhistoryofthisperiodhasbeenfurtherdeveloped.NS.InthesixthyearoftheRepublicofChina(1917),KangYouweioncesaidinXuzhou,“ThereisnoSongmethodforfoodintheYuanandMingDynasties,andthereisabreezeinlearningfromthepast.”DuringtheYuanandMingDynasties,Xuzhou,whichwaslocatedinthetransportationhub,experiencedunprecedentedprosperity.Buddhismflourishedatthattime.Thevegetarianrestaurant"CihangGarden"openedbythemonks;thefamousdelicaciessuchas"SmallFlowerBanquet","ChrysanthemumBanquet",and"VegetarianBazhen"inthestyleoftheShifamilyarealsoavailablefromtimetotime.

DiettherapydishesoftheeraarewidelyusedinXuzhou.Atthattime,therewasthe"Yiyage"restaurantnamedafterYiYa.Therewerefourdifferentflavorsandpopulardishesintheworld,namelythe"heart-raisingduck","FourTruthMeatballs","AlmondTofu"and"SanzhengChicken".

"Tiaodingji"isafoodmonographintheQingDynasty.ThebookrecordsalotofXuzhoucuisine.Forexample,thereisarecordofTongshan"WindPigWorldFamous"inthebook.

Xuzhouhasamildclimate,riverscrisscrossing,andrichinanimalandplantresources.Xuzhou’sancientrawmaterialsongsinclude"Eastpig,westsheep,greenpheasant",and"driedmoss"and"four-holecarp"thatarewell-knownthroughoutthecountry,allofwhichareXuzhoufamousproducts.DuringtheKangxiperiodoftheQingDynasty,theEmperorHuiziYinzhen(laterEmperorYongzheng)andhisescortNianGengyaowenttothehouseofthechampionLiPan.ThereceptionbanquetwasmadebyLiZitan(afamouschefduringtheKangxiperiod).Themaindisheswere"Fourdishessuchas"FishHuoLamb"and"FriedPecking"havebeenpasseddownasbeautifultalks.LiZichangishonoredasamasterofthegenerationbyXuzhouchefs.KangYouweioncepraised:"PengchengLiZhaizuoKeng,asuddenemergenceofrainbows."Inmoderntimes,Xuzhou'scookingindustryhasdevelopedrapidlyandformeduniquetraditionalskills.,Allkindsofbanquetshavedifferentstyles,suchas"LuwuBanquet","EightPlatesandFiveGuilty","GreatTenSamples","FiveLuckyBanquets","ShujiaSuBanquet"andsoon.

ThroughoutthedevelopmentofXuzhou’scateringindustryandculinaryskills,notonlythetechniquesareunique,butalsofamousrestaurants,famousteachers,andfamousdishesarehandeddowntotheworld,andtheyarespreadalloverthecountryandexchangedwithlocaldishesthroughoutthecountry.XuzhoucuisineisamajorgenreofOrientalcuisine,whichhasacertaininfluenceonothercuisinesinhistory(theancestorofahundreddishes).

CharacteristicsofXuzhoucuisine:mainlyfresh,fulloffiveflavors,colorfulandsolid,beautifulandclean,clearbutnotthin,thickbutnotturbid,goodatfrying,cooking,popping,simmering,roasting,Steaming,buckling,etc.,takeawiderangeofmaterials,payattentiontodiet,andhavestronglocalcharacteristics.

Eightmajorcuisines

Sucuisine

First,theformationofcuisines

JiangsuEastCoastSea,WestHongze,SouthTaihuLakeTheYangtzeRivertraversesthecentralpart,andthecanalflowslongitudinallyfromthenorthtothesouth.Therearecobweb-likeHongKongandHan,bead-likelakesintheterritory,withsuitablecoldandwarmtemperatures,fertilesoil,andisknownasthe"landoffishandrice"."Thereareswordwhalesinspring,gillsinsummer,fatducksinautumn,andvegetablesinwinter."Throughouttheyear,aquaticproducts,poultry,andvegetablesareintheskyabovethetide.TheserichproductsprovidesuperiormaterialconditionsfortheformationofJiangsucuisine.JiangsucuisineismainlycomposedoffourlocaldishesofJinling,Huaiyang,Suxi,andXuhai,anditsinfluencespreadstothevastareasofthemiddleandlowerreachesoftheYangtzeRiver.

Jinlingflavor,alsoknownasJingsucuisine,referstothelocalflavorcenteredonNanjing.Nanjingcuisinecombinesthebeautyofthefourdirectionsandadaptstotheneedsofalldirections.Thecookingisgoodatstewing,braising,spitting,androasting.Itpaysspecialattentiontothesevenflavors:sour,sweet,bitter,spicy,salty,fragrant,andsmelly;fresh,rotten,crisp,andtender,Crisp,thickandfat.Itisrepresentedbythefourfamousdishesof"SquirrelColor","EggShaomai","BeautyLiver"and"PhoenixShrimp",aswellas"BrineDuck","StewedDuckWristLiver"and"DuckBloodSausage".

TheHuaiyangflavoriscenteredonYangzhouandLianghuai(Huai'an,Huaiyin),withtheGrandCanalasthemaintrunk,startingfromZhenjianginthesouth,reachingHongzeLakeinthenorth,andembracingtheriverintheeastandreachingthecoast.Herethewaternetworkisintertwined,andtheriversandlakesareveryabundant.Theauthorisknownforitslightness,tasteandnorth-south.Amongthem,YangzhouSwordsmanisthehighestinthecountry,Lianghuaihasavarietyoffishdishes,andZhenjiangSanyu(swordfish,swordwhale,roundfish)iswell-knownintheworld.

TheflavorofSuzhouandWuxiisrepresentedbySuzhouandWuxi.Itistraditionallysweetandsalty,withthickoilandredsauce.Inmoderntimes,ittendstoberefreshingandcomfortable,withsuitableshades."Squirrelmandarinfish","Biluoshrimp","mincedchickenegg","Changshubeggarchicken"andsoonareallpopulardelicacies.

XuhaiflavorisrepresentedbyXuzhouandLianyungang.Itismainlyfreshandsalty,withallkindsofflavors,simplestyle,andemphasisonmaterialbenefits.

Second,thecharacteristicsofJiangsucuisine

Thematerialsusedaremainlyfreshwater,fineknives,attentiontoheat,goodatcandles,smoke,extinguishing,andwaxy;pursuingtheoriginalflavor,refreshingtheoriginalHarmony,sweetandsalty.Thedishesareelegantinstyle,beautifulinshapeandquality,crispyanddebonedwithoutlosingtheirshape,smoothandcrispy,andshowtheirflavor.

TherepresentativedishesofJiangsucuisineinclude"softpocketlongfish","speartigertail","crystalhoof","stewedbigfishhead","steamedshad","wildduckvegetablerice","SilverBudChickenShredded","ChickenBrothBoiledThousandSilks","BraisedCrabMealwithLionHead","DoubleSkinSwordfish"andsoon.

Shandongcuisine

First,theformationofcuisine

ShandongislocatedinthelowerreachesoftheYellowRiver,ontheJiaodongPeninsula,extendingbetweentheBohaiSeaandtheYellowSea.Theprovincehasasuitableclimateandabundantproducts.Thecoastalareaisrichinseafood.Theinlandlivestock,poultry,vegetables,fruits,freshwaterfishandothervarietiesarediverseandwidelydistributed.Shandong’spastgenerationsofchefshaveusedabundantproductstocreatehighercookingtechniquesanddevelopandperfectShandongcuisine.ShandongcuisineismainlycomposedoflocaldishesfromJinanandJiaodong.JinancuisinereferstodishesfromJinan,Dezhou,andTai'an.JiaodongcuisineoriginatesfromFushan,includingdishesfromQingdaoandYantai.

Second,thecharacteristicsofShandongcuisine

Jinancuisineisgoodatcooking,roasting,frying,anddeep-frying,andthedishesareclear,fresh,crispandtender.Jinan’straditionaldishesareknownfortheirgooduseofclearsoupandmilksoup.Jiaodongcuisineisfamousforcookingvariousseafooddishes.Goodatblasting,frying,grilling,andsteaming.Thetasteismainlyfreshandlight,andpayattentiontomaintainingtheumamitasteofthemainingredients.ThegeneralcharacteristicofShandongcuisineliesinitsemphasisontheoriginalflavorofthedishes.

TherepresentativedishesofShandongcuisineare"CrabYellowSeaCucumber","WhiteSauceSkirt","DriedFriedRedScaleFish","ChrysanthemumWholeScorpion","ShandongSteamedBalls",and"Nine-turnLargeIntestine","FukuyamaRoastedChicken","ShreddedChickenStingHead","SteamedJiajiFish","VinegarPepperMandarinFish","MilkSoupPucai","BroiledConch","RoastedOysterYellow"andsoon.

Cantonesecuisine

First,theformationofcuisine

Guangdongislocatedinthesoutheastcoast,withamildclimateandabundantproducts.Inmoderntimes,ithasalsoabsorbedwesternfoodskillsandintegratedthem,andgraduallyformedadistinctivesouthernstylecuisine—Guangdongcuisine.Cantonesecuisineismoredeveloped,andnewstyleCantonesecuisineispopularalloverthecountry.Guangdongcuisineconsistsofthreelocaldishes:Guangzhoucuisine,Chaozhoucuisine,andDongjiangcuisine.HongKongregionalcuisineshouldalsobelongtothecategoryofGuangdongcuisine.

2.CharacteristicsofCantonesecuisine

1.Theselectionofrawmaterialsiswideandweird,makinggooduseoffreshseafood.ThewiderangeofCantonesecuisineisthebestamongallcuisinesinthecountry."Don'taskaboutbirds,beasts,insects,andsnakes,allwilleatthem."Forexample,intermsofanimalrawmaterials,inadditiontocommonlyusedchickens,ducks,fish,shrimps,pigs,cattle,sheep,snakes,dogs,raccoons,ratsandmanyotheranimalsarealsoused.GooduseoffreshrawmaterialsisamajorfeatureofCantonesecuisine,ofwhichChaozhoucuisineisbestknownforseafood.

2.Theskillfulknivesaregoodatkillingandslaughteringliveseafood.Thetechniquefocusesonsimplicityandnature,unlikeothercuisineswithdelicatecraftsmanship.

3.LightandrefreshingGuangzhoucuisineischaracterizedbyrefreshing,crisp,freshandtendertaste,whichisthemaintasteofGuangdongcuisine.ThetasteofDongjiangcuisineischaracterizedbysalty,sour,andspicy,andmostofthemarehome-cookeddishes.

4.Cookingmethodsandseasoningmethodsareself-containedsystemsManyofthecookingmethodsofCantonesecuisineoriginatefromtheNorthortheWest,andhavebeencontinuouslyimprovedtoformacompletesetofcookingsystemsthataredifferentfromothercuisines.

Fried,fried,grilled,boiled,stewed,steamed,etc.areusedforcooking.

ThecondimentsofCantonesecuisinearemostlysoysauce,juice,lemonjuice,blackbeansauce,oystersauce,hoisinsauce,sandteasauce,fishsauce,chestnutpowder,custardpowder,meattenderizer,cornstarch,butterAndsoon,thesearespicesthatothercuisinesdon'tuseoruseless.

TherepresentativedishesofCantonesecuisineinclude"WenchangChicken","DongjiangSaltChicken","TwoLemonFriedSoftChicken","MeiCaiKouPork","SteakFriedBeefTenderloin",and"BoiledBoiledBeefTenderloin"."JiweiShrimp","BazhenGrilledBigDuck","CrispyRoastedSucklingPig","BoiledEggplantinBlackSoySauce","GrilledLettuceinOysterSauce","ChaozhouWhiteEelPot","SteamedBigCarp"andsoon.

Sichuancuisine

First,theformationofcuisine

Sichuanisfertileandrichinproducts,providingabundantrawmaterialsfortheproductionofSichuancuisine.

Second,thecharacteristicsofSichuancuisine

1.Payattentiontoseasoning

First,theseasoningsarecomplexanddiverse,withtheircharacteristics,andtheypayattentiontoSichuanandSichuanflavors.Theseasoningsaremostlychili,pepper,pepper,fragrantglutinousrice,beanpaste,onion,ginger,garlicandsoon.

Secondly,itisknownforitsmulti-levelandincrementalseasoningmethod.

Thethirdisthattherearemanyflavors.

2.Thecookingtechniquesaregoodatsmallstir-frying,smallfrying,dryroastinganddrystir-frying.

Inaddition,Sichuancuisinepaysattentiontothepreparationanduseofsoup.

3.Representativedishes:

TherearemanyrepresentativedishesofSichuancuisine,including"driedbeefshreds","boiledbeef","KongBaochicken","Mapotofu","sauerkrautfish"andsoon.

4.CompoundflavorSichuancuisine

Saltyandumamiflavor.

ItismainlypreparedwithSichuansaltandmonosodiumglutamatetohighlighttheumamitaste,moderatesaltytaste,andlightsalty.Suchasfreshmushroomcabbage,carpinwhitesauce,braisedsharkfin,freshbraisedchickenshreds,snowflakephoenixnao,freshbraisedporkslicesandsoon.

Homestyle.

ItismadewithSichuansalt,Pixianwatercress,soysauce,cookingwine,monosodiumglutamate,andpeppernoodles.Thecharacteristicissalty,freshandslightlyspicy.Suchasrawfriedsaltedmeat,homemadesimmeredseacucumber,homemadesimmeredbeeftendon,homemadetofuandsoon.

Spicyflavortype.

MadewithSichuansalt,Danxianwatercress,driedredpepper,Chinesepepper,driedchilinoodles,beandrum,soysauce,etc.Thecharacteristicisspicyandsalty.Suchasmapotofu,boiledbeef,driedbeefshreds,spicybeefshredsandsoon.

Spicytype.

ItismadewithSichuansalt,soysauce,driedredpepper,pepper,ginger,garlic,andgreenonions.Thecharacteristicisspicy,mainlysaltyandfresh,slightlysweetandsour.SuchasKungPaoChicken,KungPaoShrimp,KungPaoScallops,SpicyPorkSlicesandsoon.

Fishflavortype.

UseSichuansalt,soysauce,sugar,vinegar,soakedchili,ginger,greenonion,garlic.Itischaracterizedbysalty,spicy,sourandsweet,withtheuniquefishfragranceofSichuancuisine.Suchasfish-flavoredporkshreds,Yu-flavoredprawns,GuojiangYu-flavoredfrontcake,Yu-flavoredflowers,Yu-flavoredcrispyphoenixslices,Yu-flavoredphoenixshreds,Yu-flavoredduckrecipe,etc.

Gingerjuiceflavortype.

MadewithSichuansalt,soysauce,ginger,sesameoilandmonosodiumglutamate.Itischaracterizedbysaltyandfreshlight,stronggingerflavor.Suchasgingerchicken,gingerfish,gingerfishshreds,gingerduckfeet,gingerspinachandsoon.

Sourandspicy.

UseSichuansalt,soysauce,vinegar,peppernoodles,monosodiumglutamate,andsesameoilasseasonings.Itischaracterizedbyhot,sourandsalty,strongvinegararoma.Suchasspicychickenstrips,spicyfishcubes,cucumberstripsandsoon.

Sweetandsourflavortype.

MadewithSichuansalt,sugar,vinegar,peppernoodlesandmonosodiumglutamate.Itischaracterizedbysalty,fresh,sourandsweet,sweetandsourtaste.Suchassweetandsourloosecrispfish,sweetandsourcrispyfishcubes,Guojiangsweetandsourfishrolls,sweetandsourscallops,sweetandsourmozzarellachicken.Sweetandsourgreenbambooshootsandsoon.

Lycheeflavortype.

MainlyuseSichuansalt,soysauce,sugar,vinegar,peppernoodles,monosodiumglutamate,etc.asseasonings.Thecharacteristicismainlysalty,slightlysweetandsour.Suchasthreefreshricecrackers,ricecrackersseacucumber,soakedchilichicken,lycheeslicesandsoon.

Mustardunflavoredtype.

MadewithSichuansalt,soysauce,vinegar,mustard,sesameoil,monosodiumglutamate,etc.Thecharacteristicissalty,fresh,sourandspicy,andthetasteisnotstrong.Suchasmustardchickenbreasts,mustardscallopsandsoon.

Sweetfragrancetype.

Madewithwhitesugar,rocksugar,brownsugar,sesameandvariousfruitmaterials.Thecharacteristicissweetandfragrant.Suchassnowpeachpuree,rocksugarsweetpotatorounds,icesyruplotuslonganandsoon.

Spicypepperflavortype.

ItismainlypreparedwithSichuansalt,soysauce,monosodiumglutamate,pepper,greenonionleaves,andsesameoil.Itischaracterizedbysaltyandumamiflavour,stronggreenonionfragrance.Generallycolddishes,suchaspepperchickenslices,pepperpepperduckfeet,pepperfishslicesandsoon.

Putianflavor

Putiancuisineistherepresentative,whichismainlypopularinPutianarea.Putiancaiischaracterizedbyaruralatmosphere.Themainrepresentativesareporkbelly,stir-friednoodles,whitesliced​​lamb,braisedtofu,braisedporkknuckleswithgrass,bambooshootsjelly,Putian(Xinghua)ricenoodles,Putian(jiangkou)stewednoodles,Putian(WestTianwei)flatfood,hotandsoursquidsoup.

Fujiancuisine

FujiancuisineisacuisinebasedonlocalflavorsofMindong,Minnan,Minxi,Minbei,Minzhong,andPutian.RepresentativesofMindongandMinnanflavors.FujianislocatedinsoutheasternChina,withtheseaintheeastandthemountainsinthenorthwestwithamildclimate.Therichresourcesofmountaintreasures,gameandaquaticproductsprovidegoodmaterialconditionsforFujiancuisine.Fujiancuisineconsistsofthreedifferentflavors:Fuzhou,SouthernFujianandWesternFujian.TakeFuzhoucuisineasarepresentative.Fuzhoucuisineisfresh,lightandrefreshing,andtendstobesweetandsour.Payattentiontothesoup,thesoupisfreshanddelicious,andtherearevariouskindsofsoup.Therearemanycookingmethodssuchasfriedglutinousrice,redglutinousrice,drunkenriceglutinousriceandsoon.Hokkiencuisineisknownforitsseasonings,sweetandspicy,gooduseofchilisauce,shachasauce,mustardsauce,especiallywithshachasauceforcookingdishestoseetheflavor.WesternFujiancuisineisslightlysalty,spicy,andhasastronglocalflavor.Itiswellknownformakingdelicaciesfrommountainsandseas,andisespeciallygoodatcookingseafooddelicaciesskillfully.Underthepremiseofgivingconsiderationtocolor,fragranceandshape,withtasteasthekeylink,ithasthecharacteristicsofelegant,freshandlastingflavor;theknifeisingenious,andthetasteisinteresting;theseasoningispeculiarandunique;thecookingisdelicate,elegantandgenerous.Cookingmethodsarenotlimitedtosimmering,simmering,deep-frying,braising,simmering,andothertechniques.Fineselectionofingredients,propersoaking,preciseseasoning,sophisticatedsouppreparation,andappropriateheat.TherepresentativedishesofFujiancuisineinclude"BuddhaJumpingovertheWall","FriedSliced​​Duck","TaiChiPrawns","SmallDriedChicken","WhiteFriedFreshBambooClams","FriedYellowSnailSlices","FriedXiShiTongue"”

1.Mindongflavor

Fuzhoucuisineistherepresentative,whichismainlypopularinMindongarea.Mindongcuisineisknownas"Fuzhoucuisineisfragrantallovertheworld,andthefoodculturehasbeenpasseddownthroughtheages."Thechoiceofmaterialsisfine,theknifeisrigorous;theheatisemphasized,andthesoupisadjusted;thecondimentsareusedandthetasteischangeable,showingfourdistinctivecharacteristics:oneisthecleverknife,whichisfunandtasteful,itisalwayscutlikehairandthin.Thereputationofpaper,themorefamousdishessuchasfriedsnails.Thesecondisthattherearemanysoups,endlesschanges,knownas"onesoup,tenchanges",themostfamousoneisliketheBuddhajumpingoverthewall.Thethirdisthepeculiarseasoning,don'tbetheone.TheseasoningofMindongdishestendstobesweet,sour,andlight,andtheyliketoaddsweetandsour.Forexample,themorefamouslycheemeat,drunkporkribsandotherdishesaresourandsweet.Thiseatinghabitisrelatedtothefactthatmostofthecookingingredientsaretakenfromthedelicaciesofthemountainsandthesea.Makegooduseofsugarandusesweetnesstoremovefishygreasiness;usevinegarskillfullytomakeitsourandsweet;thetasteislight,itcanmaintaintheoriginalflavor,anditisfamousforitssweetnessbutnotgreasy,sourbutnotaustere,lightbutnotthin.Fiverepresentativedishes:Buddhajumpsoverthewall,seamusselsinchickensoup,fragrantsnailslices,lycheemeat,drunkchicken.Thefivebowlsrepresent:TaiChitaropaste,pot-sidepaste,meatballs,fishballs,flatporkyan.

Second,theflavorofsouthernFujian

TakeXiamencuisineasitsrepresentative,itismainlypopularinsouthernFujianandTaiwan,anditisclosertotheChaoshanflavorinGuangdongcuisine.Hokkiencuisinehasthecharacteristicsoffreshnessandlightness.Theseasoningisbetterthanchilisauce,sandvegetablesauce,mustardsauceandotherseasonings.RepresentativesofSouthFujiancuisineincludeseafood,medicinalfoodandNanputuovegetariandishes.ThebiggestfeatureofMinnanmedicateddietistouseseafoodtomakemedicateddiet,usinglocalspecialnaturalconditions,accordingtothechangesoftheseason,toprepareexcellent,fragrant,tastefulandcompletefoodtonic.SouthPutuovegetariandishescomefromthefamoustempleofthousandsofyears-SouthPutuoTemple.Itisatypicaltraditionaltemplevegetarianfood.Itusesricenoodles,soyproducts,vegetables,mushrooms,fungus,etc.asthemainingredients.Therearemorethan40famousdishes,andeachdishiseithercolororluster.Nameit,suchas"CaihuaYingbin",ornameitfromthemainingredient,suchas"Shuangguzhengyan",ornameitinform,suchas"HalfMoonShenjiang".SouthernFujiancuisinealsoincludeslocalflavorsnacks,whetheritisseafoodfriedseaoysters,fishballs,greenonionsnails,bloodclamsinsoup,etc.,ormeatyroastedbrown,crispypigeon,sirloin,friedfive-spice,etc.Dimsumssuchasoiledshallots,leekboxes,pancakes,noodlepaste,etc.areallmouth-watering,andIwantabigpieceofit.

Three,Minxiflavor

AlsoknownasChangtingflavor.TakeChangtingcuisineasarepresentative,whichismainlypopularinwesternFujianandhasaHakkaflavor.ItisclosertotheHakkaflavorofCantonesecuisine.WestFujianislocatedatthejunctionofGuangdong,FujianandJiangxiprovinces.ItisdominatedbyHakkacuisine,mostlywithexoticandexoticproductspeculiartomountainousareasasrawmaterials.Itisrichinmountains,richinsoups,lightandnourishing.Representativedishesincludepotatoandtaro,suchassoftanddelicioustarodumplings,tarobuns,friedsnowpotatoes,friedpotatocakes,friedpotatoballs,tarocakes,stuffedtaro,steameddumplings,frieddumplings,etc.;wildvegetablesThecategoriesare:Pulsatillaglutinosa,ramieleafglutinousrice,Kuzhaisoup,friedpurslane,duck'sfeetgrass,chickenfeetgrass,friedmarlangrass,toonbuds,wildamaranth,friedwoodbrocadeflowers,etc.;melonsandbeansare:Wintermelonpot,stuffedbittergourd,crispcucumber,pumpkinsoup,pumpkinglutinousrice,dogclawbeans,arhatbeans,friedbittergourd,stuffedgreenpeppers,etc.;mealsinclude:redrice,sorghummillet,wheatglutinousrice,fistmilletandsoon.Themorefamousmeatisthewhitecutriverfrog,whichiscookedinlargechunks.

Four.FlavourofNorthernFujian

Nanpingcuisineistherepresentative,whichismainlypopularinNorthernFujian.NorthernFujianisrichinspecialtyproducts,hasalonghistory,anddevelopedculture.Itisaplacerichindeliciousfood.Therichmountainforestresources,coupledwiththehumidsubtropicalclimate,providesufficientconditionsfortherichvarietyofmountaintreasuresinNorthernFujian.Shiitakemushrooms,redmushrooms,bambooshoots,Jianlian,barleyandotherlocalspecialties,aswellaswildrabbits,wildgoats,muntjac,snakesandothergameproductsarealltop-qualityingredients.ThemainrepresentativedishesareBaguaBanquet,WengongCai,ManPavilionBanquet,SnakeBanquet,TeaBanquet,RabbitMeat,SmokedGoose,DriedCarp,DragonWindSoup,ShizhaoShi,FriedWinterBambooShoots,ChrysanthemumFish,DoubleMoneyEggRu,Chickenintomatosauce,Jian'oudriedduck,Xiayangsweet-scentedosmanthuscake,etc.

Five.Minzhongflavor

RepresentedbySanmingandShaxiandishes,theyaremainlypopularincentralFujian.FujianChinesecuisineisfamousforitsuniqueflavor,fineworkmanship,varietyandeconomicbenefits,andmostofitssnacks.ThemostfamousoneisShaxiansnacks.Thereare162varietiesofsnacksinShaxianCounty.Thereare47kindsofsnacksonthemarketallyearround,formingwontonseries,tofuseries,siumaiseries,taroseries,beefoffalseries.Itsrepresentativesincludesiumai,wonton,Xiamaotarodumplings,driedloachpowder,Fishballs,Zhenxintofuballs,ricefrozenskinsandriceparfaits.

Hunancuisine

First,theformationofcuisine

Hunanislocatedinthesouth-centralregion,withawarmclimateandabundantrainfall.ThefourriversofHunan,Zi,YuanandLiflowthroughtheprovince,withsuperiornaturalconditions.Xiangxiismountainous,richinbambooshoots,mushrooms,andwildgame;southeastHunanishillsandbasins,whereagriculture,animalhusbandryandsidelinefishingaredeveloped;XiangbeiisthefamousDongtingLakeplain,knownasthelandoffishandrice.ThepeopleofHunanhaveusedlocalresourcestocreateaseriesofHunanfamousdishes.Hunancuisineiscomposedofthreelocalflavors:CentralHunan,SouthernRegion,DongtingLakeDistrictandMountainousRegioninWesternHunan.ThecuisineofcentralandsouthernHunaniscenteredonChangsha,Xiangtan,andHengyang,whicharethemainrepresentativesofHunancuisine.

Second,thecharacteristicsofHunancuisine:

1.Theknivesarefinelycraftedandbeautifulinshape.Thereareasmanyas16kindsofknifetechniques,whichmakethedishesinvariousformsandendlesschanges.

2.Theseasoningisfamousforitshotandsour.Payattentiontothetasteoftherawmaterials,andtheseasoningprocessvarieswiththetextureoftherawmaterials.Hunancuisineisfamousforitshotandsourtastes,withspicyfoodasthemainingredient.GooduseofvegetableoilisalsoamajorfeatureofHunantraditionalcuisine.

3.Varioustechniques,especiallyheavysimmering.Becauseofitsstrongflavor,itismostlysimmered.Othercookingmethodssuchasfrying,frying,steaming,andwaxingarealsocommonlyusedinHunancuisine.

TherepresentativedishesofHunancuisineinclude"LaweiSteamed","DonganziChicken","SaucePorkKnuckle","SpicyChicken","BingtangXianglian","LotusLeafSoftSteamedFish",and"SpicyOil".Winterbambooshoots","Xiangxisourpork","braisedwholedog","chrysanthemumsquid"andsoon.

Anhuicuisine

First,theformationofcuisine

AnhuiislocatedinthenorthwestofEastChina,withplains,hillsandmountainsinitsterritory,andtheYangtzeandHuaiheRiverstraversethewholeprovince.Tributariesareintertwinedwithlakes.ThefertilelandandrichproductshavelaidthematerialconditionsfortheformationofAnhuicuisine.Anhuicuisineiscomposedofthreelocalflavors:SouthernAnhui,YanjiangandYanhuai,withSouthernAnhuicuisineasitsrepresentative.

SouthAnhuicuisineisfamousforcookingdelicaciesofmountainsandseas.Itisgoodatstewingandroasting,andemphasizesfirework.Itisrichinoil,simpleandaffordable.Goodatmaintainingtheoriginalflavor,manydishesaremadeofcharcoalandstewedonalowfireforalongtime,sothesoupispure,thetasteismellow,andtheoriginalpotisserved,andthearomaisoverflowing.ThecuisinealongtheYangtzeRiverisrepresentedbyWuhuandAnqingregions,andisgoodatcookingfreshwaterandpoultry.Payattentiontoknives,payattentiontoshapeandcolor,andbegoodatflavoringwithsugar,especiallywithauniquestyleofsmokingtechnology.YanhuaicuisineismainlycomposedoflocalflavorssuchasBengbu,Suxian,Fuyang,etc.Itisgenerallysaltyandspicy,andthesoupisheavyandrichincolor.

Second,thecharacteristicsofAnhuicuisine

1.Therawmaterialsareselectedlocally,andtherawmaterialsarebasedonfreshnessandtenderness.

2.Ingenioususeoffire,uniquekungfu,featuringheavycolor,heavyoil,andheavyfirework.

3.Goodatroastingandstewing,theintensityisappropriate.

4.Payattentiontofoodtonicandkeepone'sbodywithfood.

TherepresentativedishesofAnhuicuisineinclude"braisedheadandtail","Huangshanstewedpigeon","pickledfreshmandarinfish","maofengsmokedanchovy","fulijiroastchicken","milk""JuiceFattyKingFish","GrapeFish"andsoon.

Zhejiangcuisine

1.Theformationofcuisine

ZhejiangislocatedonthecoastoftheEastChinaSea,withanetworkofwaterwaysinthenorth,whichisknownasthelandoffishandrice;thehillsinthesouthwestareundulatingandrichinmountainsandtreasures.Game;thecoastalfishinggroundsaredenselycoveredwithabundantseafoodresources.ThepeopleofZhejiangmakeuseoftheserichnaturalresourcestocreatemanyfamousZhejiangdishesthatpeoplelovetoeatandenjoy.Zhejiangcuisineconsistsofthreelocaldishes,Hangzhou,Ningbo,andShaoxing,amongwhichHangzhoucuisineistherepresentative.

2.CharacteristicsofZhejiangcuisine

1.Theselectionofmaterialsisrequiredtobe"fine,special,freshandtender"

First,theselectionofmaterialsisfine,andthefinepartsofthematerialsareselectedtomakethedisheselegantandsuperior.

Secondly,specialproductsareused,andthedisheshaveobviouslocalcharacteristics.

Thirdly,focusonfreshnessandinnocentdishes.

Fourth,thepursuitoffreshnessandtenderness,freshandcrispdishes.

2.Thecookingmethodisgoodatcookingsoutherndishesandcookinginthenorth,andthetasteischaracterizedbyfreshness,crispnessandtenderness.

Hangzhoucuisineisfinelypreparedandvaried,mainlyincludingsimmering,stir-frying,braisinganddeep-frying;Ningbocuisineisacombinationoffreshandsalty,withsteaming,roastingandstewingasitsexpertise,payingattentiontofreshnessandsoftness,focusingonmaintainingtheoriginalflavor;Shaoxingcuisineisgoodatcookingfreshriverfood,theentranceiscrispyandglutinous,thesoupisrichinflavorandfullofrusticflavor.Inaddition,Zhejiangcuisinemakesgooduseofcookingwine,greenonions,ginger,sugar,andvinegar.

3.Theshapeisexquisiteanddelicate,delicateandelegant.Manydishesarefullofbeautifullegends,andrichculturalcolorsareamajorfeatureofZhejiangcuisine.

TherepresentativedishesofZhejiangcuisineinclude"Xihucuyu","DriedFriedBell","XueCaiYellowFish","DongpoMeat","CleanSoupwithYueChicken",and"YuanjiangPerch","BeggarChicken","BrokenScales","LongjingShrimp","FenghuaShakingWax","NanhuCrabMeal"andsoon.

Commonsenseoflife

Cookingcarefullyisgoodforyourcomplexion

InancientChina,thereweremanylongevityfarmers,allofthemwerecooksandgourmets.Forexample,PengZu,asymbolofChineselongevity,wassaidtohavelivedtoeighthundredyearsoldandwasbestatcooking.HisfoodwashighlypraisedbyYao,sohewasnamedPengdi.

Cookingcanmakedeliciousfoodwithallcolors,flavorsandflavors.Thisisabenignstimulustotheintestinesandstomach.Itcanpromotethesecretionofdigestivejuicesandenhancedigestion.SowealsonoticedthatpeoplewhoaregoodatfoodandgoodatcookingThecomplexionisverygood,whichshowshowimportantthecookingskillsaccumulatedbyourancestorsforthousandsofyearsareforhealth.

Thepurposeofcookingistomakethedietmorenutritiousandmakethetastemoredelicious.Incooking,avarietyofseasoningsisanindispensablerole.Therationaluseofthemcannotonlygreatlyenhancethetasteoffood,butitisalsobeneficialtopreservethenutritionofthefood.Inmykitchen,thefollowingfourtypesofseasoningsareindispensable.Knowingtheirnutritionandhowtousethemcangettwicetheresultwithhalftheeffort.

Theusageofthefourtypesofseasoningsisexquisite

Salty.Theoriginaltasteofsaltissalty,anditisthebasisofthetaste.Regardlessofanytaste,theumamitastewillbeproducedonlywhensaltisadded,sosaltisalsocalledtherootofahundredflavors.Themainfunctionofsaltistoproducefreshtaste,removepeculiarsmell,andkeepfoodfresh.Puttingitafterthesaltisnormalcanmakethevegetablesmorefreshandtender,andthevegetableswillgetoldifputearly.

Sweet.Sugarisoneofthemainseasonings,themainseasoningforsweetness,andcanbecombinedwithotherseasoningssuchassaltandvinegartoproduceadeliciouscomplexflavor.Themainfunctionsofsugarare:increasethetaste;increasethecolor,makethefoodbrightred,brightbutnotdark;invigorateqi,sugartastesweet,andhavetheeffectoftonifyingqiandinvigoratingthespleen.Whencooking,addsaltfirst,thensugar,andfinallyvinegar.Sugarshouldnotbelefttooearly,soasnottoburnthepot.

Sour.Vinegaristhemainseasoningforsourness.Thefunctionsofvinegarare:toremovethefishysmell,sovinegarisoftenusedwhenmakingfishdishes;itemitsamellowaromaandincreasesthecolorandfragranceofthedishes;anditrelievesgreasy.Vinegarshouldbeputafterthevegetablesareheated,soasnottolosethearomaofvinegar,onlysourwithoutfragrance.Ifalittlebitofgorgonisaddedbeforeserving,itcanenhancetheflavorandpreventthelossofaroma.

Spicy.Spicyflavorssuchasonion,gingerandgarlicarealsoimportantseasoningsintraditionalChinesecooking.Payattentiontothefollowingpointswhencooking:1.Theonionsandgarlicshouldbefriedalittlebit,andthearomashouldbestrongwhenitishalf-baked.2.Gingermustbeputtogetherwiththerawmaterialsandheatedatthesametimetoeffectivelyremovethefishyandmuttonsmell.3.Pepperisthebestsoupmaterial,itisdelicious,butitmustbecookedbeforeputtingitinordertoavoidlosingthearoma.4.Peppercanmakebitterness,sofriedbittergourdwithpeppercanreducethebitterness.

Maketofu,usemushroomstoenhancetheflavor

Afterfamiliarizingwiththeseseasonings,youcancontinuetounderstandwheretouse"addition"andwhentouse"subtraction".

Firstofall,don'taddtoomanyseasoningstotheoriginaldeliciousones,trytokeeptheoriginalflavorasmuchaspossible.Ifthechickenisalreadyfragrant,itisbesttosteamorstew,andaddalittlecookingwineatmosttoletitsfragranceoverflow,insteadofoverlyaddingseasonings.Evenifitistasteless,suchasseacucumberandtofu,sometimesitisnotnecessarytouseseasonings,anddeliciousmeat,shrimp,mushrooms,etc.canbeusedtoenhancetheflavor.Secondly,ifthecolorofthefoodisalreadybright,itmustbemaintainedwithoutanyseasoning.Whenfryinglotusroot,addwaterwhilefryingtopreventthecolorfromturningblack.Finally,boilinwater,stir-fryinwater(putalittleoilinthepot),stew,andsteam,andusegreenonions,ginger,andpeppertomakeupforthetaste.

Moreflavoursarethin,lessflavoursarethick

Theancientsemphasizedthatthegreatwayissimple,andthissentenceisalsoapplicableincooking.Whenyouarecooking,youshouldtrytohaveathinnertasteandlesstastefultaste.Itisbadforyourhealthtoeatthicktastefrequently.Aslongasyoucanputthesameseasoning,youwon’tputitindifferentways,becausemanyseasoningshavesmallpoisons,andallkindsofsaucesalsohaveadditives,soit’sbesttouselesswhenyoucookyourowndishes.

Inaddition,itisa"simplification"principletousemorerawmaterialstocomplementeachotherandlessflavorstocomplementeachother.Therawmaterialsarecomplementary.Forexample,threekindsofcerealsarecookedandeatentogether,suchasmillet,corn,riceorsoybeans,oats,andrice,whichcanachieveproteincomplementation.Anotherexampleisthemixtureofpeanutoil,soybeanoil,andrapeseedoilcalledsanheoil.Stir-fryingcancomplementthefat.Anotherexampleisthethree-xiansoupthatcombinesfreshfish,freshmeatandfreshchicken,whichcancomplementbothdeliciousnessandprotein.Exceptforaddinggreenonionandgingertoremovethesmellofsuchdeliciousrawmaterials,allseasoningsarefree.

Infact,forpeoplewhoknowhowtolive,cookingisendless.Fromnutritiontotheharmonyofcolorandfragrance,therearetoomanymysteriesandjoyswaitingforustoexplore.Masteringthetruemeaningofitwillnotonlymakeushealthier,butalsobringusmanyunexpectedpleasures.Throwineverydishcarefully,andyouwillgetalotofrewardsfromit.