Main Cuisine Families of China

Main Cuisine Families of ChinaMain Cuisine Families of China

Posted 3 months ago in Other.

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China is a country with a long history, vast territory, and multiple ethnic groups. Because of differences in climate, production, customs, cooking raw material, cooking methods and people's tastes many local styles of cuisine have formed. Local cuisines have generally developed progressively on the basis of local dishes augmented and influenced by cooking characteristics of different regions and nationalities. For example, Beijing cuisine combines the dishes of Manchu nationality, Meng nationality, Hui nationality, and Han nationality. In addition, main cuisine families are often broken down into several branches. For example, Guangdong cuisine includes Guangzhou, Chaozhou and Dongjiang dishes. How many cuisine families are there in China? Opinions vary a lot. There are generally acknowledged to be four major cuisine families, namely Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Jiangsu cuisine. The other famous ones include Beijing cuisine, Shanghai cuisine, Fujian cuisine, Hunan cuisine, Zhejiang cuisine and Anhui cuisine. [Source: Liu Jun, Museum of Nationalities, Central University for Nationalities, Science Museums of China, China virtual museums, Computer Network Information Center of Chinese Academy of Sciences,To get more news about shanghai Chinese cuisine, you can visit shine news official website.

"Sichuan cuisine" describes dishes mostly from Chengdu but also Chongqing, Leshan, Jiangjin, and Hechuan. Sichuan cuisine tends to use chicken, duck, and meat rather than fish. The main flavoring includes brood-bean sauce, hot pepper, Chinese prickly ash, red oil, mashed garlic, dried orange peel, and aromatic vinegar. The basic characteristics of the taste are sour, sweet, rough, hot, fragrant, heavily oiled, and strong flavor. The major cooking techniques include frying, frying without oil, pickling and braising. Some traditional famous dishes are Smoked Duck, Kung Pao Chicken, Twice Cooked Pork and Mapo Dofu. ~

"Lu cuisine" is an abbreviation for Shangdong dishes, mainly developed from the local dishes in Jinan and Jiaodong. It features careful selection of ingredients, fine cutting and slicing skills, and moderate flavor. The cooking methods include deep-frying, grilling, pan-frying, stir-frying, stewing and braising. The main flavors are salty, sour, hot, fragrant, with spring onions and garlic. The color of the cuisine is bright and usually yellow or purplish red. Traditional dishes include Jiuzhuan Large Intestine, Tang Bao Shuang Chui, Dezhou Braised Chicken, Milk Soup and Fish Maw. ~

"Yue cuisine" describes Guangdong dishes and embraces local dishes from Guangzhou, Chaozhou, and Dongjiang. Its basic characteristics include meticulous material selection and various characteristic raw materials and flavoring. Basic raw materials cover not only chicken, duck, fish and shrimps, but also wild animals, such as snake, racoon dog and monkey as well as dogs and occasionally cats. The main cooking methods are frying and stewing. The cuisine is well-known for its clean, light, crisp and fresh taste. Some typical menu items are Roasted Piglet, Salted Chicken, Fried Crisp Chicken and Oyster Sauce Beef. ~

"Su cuisine" describes Jiangsu dishes, including local dishes from Yangzhou, Nanjing, and Suzhou, which are near Shanghai. It features rigorous selection of materials, exquisite cooking, harmonious color matching, and handsome modeling. Su cuisine often features fresh river fish, lake crab, and vegetables. Its cooking methods include stewing, braising, steaming, burning, frying, and emphasizes the making of exquisite soup. Highlighted flavors have been described as fresh, slippery, soft, fat but not oily, light but not thin. The traditional dishes include Crabmeat Meatball, Squirrel with Mandarin Fish, Poached Crucian, Braised Chub Head, Crisp Eel, Phoenix Chicken, Steamed Gansi. ~