[Chinese Famous Recipes]_What’s_What’s

Jan 15, 2020 桑拿

[Chinese Famous Recipes]_What’s_What’s

[Chinese Famous Recipes]_What’s_What’s

Now the recipes published by various publishing houses are endless, and the famous Chinese recipes cover the flavor characteristics of various regions.

China’s famous recipes are divided into four groups, including Sichuan, Soviet, Cantonese, and Shandong dishes.

Some friends who like to cook at home can choose recipes according to their own abilities and taste requirements. Below we will introduce different versions of Chinese national recipes for your reference.

I. Overview of Cantonese cuisine Cantonese cuisine is one of the highest known, with its exquisite culinary skills and unique flavors.

The formation of Cantonese cuisine has a long history.

Although before the Qin Dynasty, Lingnan and the economic and cultural development of the Central Plains were relatively indexed, and the diet was relatively simple and rough. However, Guangdong is located in the subtropical zone and borders on the sea. There is a dense river network in the province, and there are many edible animals and plants.

People in South Vietnam collect fish products such as snails, mussels, cormorants, oysters, etc., and are good at fishery.

According to “Zhou Li”, “there are no grain eaters in the cochin,” they “cook crabs as food, but they have the habit of eating raw rice.”

The Book of Mountains and Seas written in the Warring States Period has recorded that southerners eat snakes.

The “Huainanzi” edited by Liu An of the Western Han Dynasty also has the description that “Vietnamese people have got snakes and thought they were going to eat.”

It can be seen that Cantonese-style “Snakes” has appeared for at least several thousand years.

Qinhuangnan settled Baiyue, and the cultural and economic exchanges between Central Plains and Lingnan gradually increased.

Second, after the return of Zhao Yue, the king of the South Vietnamese in the Han Dynasty, to Han, more and more Han-Vietnamese contacts were made, and economic and cultural development in the Lingnan area has been greatly developed.

Casting technology is also expected to shift in anticipation of cultural change.

Among the several Han tombs excavated in Guangzhou, foods were vegetables and fruits such as taro, ginger, cucumber, cucumber, melon, papaya, peach, plum, orange, litchi; livestock include pigs, cows, sheep, chickens, ducks, geese; alsoThere are loach, barnyard grass and grass flower bird.

Yellow flower and charcoal are trapped in the residual bone of Hehuaque, indicating that Hehua is wrapped in loess and baked in charcoal. This method is called “Cannon” in Zhou Dynasty.

It can be seen that the Central Plains Han people accepted the style of omnivorous food of the South Vietnamese and moved the cooking style of the Central Plains to form a unique diet.

During the Southern Song Dynasty, a large number of people from the Central Plains descended south, and the cooking techniques of the Central Plains flowed into the South.

The royal family who fled south brought the Central Plains diet customs to Qionghai, so that the Lai Department of Guangdong still retains many ancient Central Plains diets.

Third, the Lingnan people who marveled in the Southern Song Dynasty “combined with local birds and animals, snakes and snakes, and eat everything” combined with the northern cooking style of eating, turned into a unique alternative to the south.

At this point, Cantonese cuisine has taken shape as a rudiment, and the name “Southern Cuisine” is found in classics.

In addition to local products, since the Han Dynasty, Guangdong has introduced many crops from abroad, such as cauliflower, date palm, mango, jackfruit, guava, sugar apple, peanut, jade, and sweet potato.

According to Qu Dajun’s “Guangdong New Language” in the late Ming and early Qing dynasties, “East Guangdong has almost all the food and beverages, and all the food and beverages in Eastern Guangdong may not necessarily be the same.

“The rich raw materials enable Guangdong cooking to be” flying submerged and planting is delicious, snakes and rats can be cooked at any time. ”

By the late Qing Dynasty, Guangzhou had become the largest economic town in southern China, and it also accelerated the exchange of North and South flavors.

Kyoto flavor, Gusu flavor, Yangzhou speculation, etc. interact with and promote local flavor characteristics of Guangdong Lai. Culinary masters continue to absorb and accumulate a variety of cooking techniques, and replace and create according to the local environment, folk customs, tastes, and hobbies.To enable Cantonese cuisine to develop rapidly, it holds major positions in Fujian, Taiwan, Qiong and Gui.

Fourth, “Clearance Notes” notes: “People with distinctive characteristics such as Jingshi, Shandong, Sichuan, Guangdong .

“Cantonese cuisine has now become one of the four major gains of developing countries.

In this big name, Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine are naturally formed according to the region, with different flavors.

It is precisely because Cantonese cuisine is good at collecting talents, integrating and merging. After the Opium War, successively inserted western cooking skills also left Cantonese cuisine with a strong Chinese and Western mark.

This is more significant than other major recognitions.

And to the highest influx of “new-style Cantonese cuisine” trend, is to carry forward the traditional characteristics of Cantonese cuisine and use a wide range of materials, based on the wider use of the world’s food ingredients, seasonings and cooking methods to change dishes.

It blends North and South flavors, Chinese and Western styles, and combines layout, snacks, and snacks in one.