Eight Chinese cuisines
- Murphy Cheung
- 3 nov 2016
- 8 Min. de lectura
There are different communities of Chinese cuisine in the cooking. One of the most influential and representative of the community recognized are: Lu, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Anhui and other cuisines, which is often said that China's "Eight Cuisine."
The formation of a cuisine is combined with its long history and unique cooking features which are inseparable. Also, it is combined by the region's natural geography, climate conditions, resources, eating habits and so forth.
China's "eight cuisine" of the cooking skills with their charm, the characteristics of their dishes are different.
I. Cantonese cuisine
Cantonese cuisine is based in Guangzhou, Chaozhou, Dongjiang dishes as the representative of the formation. The dish is consisted of a wide range of ingredients and it pays attention to fresh, tender, cool, slippery of the dishes. Also, the taste of dishes is generally strived to light summer and strong in winter.
Seasoning has two big categories: “Five-Flavor” (sweet, loose, crisp, fat and strong) which mean the texture of the food; “Six-Taste” (sour, sweet, bitter, salty, spicy, fresh) which is the taste of food. It is good at cooking in saute, fried, braised, stewed, stirred, etc, especially with the snake, beaver, cats, dogs, monkeys, mice and other wild animals. For example, some well-known dishes named "Coconut Cup Neptune", "Three-color Lobster", "Lychee Shrimp Ball" ," Jinlong roasted Suckling Pig", "Jinghua Yushu chicken "and" Sweet and Sour Pork "and so on.
Now, I will introduce specific dishes in Guangzhou - “Dongjiang Salt Baked Chicken”. It is the first found in Guangdong Dongjiang area.
300 years ago, some of the coastal areas of the Dongjiang has some salt making house, people wrapped the cooked chicken with salt, which make this chicken fresh and delicious. Later, Dongjiang salt industry was developed very well, a lot of people come from different areas and the local restaurant compete for the best dishes to entertain guests, finally they choose the chicken baked with salt to serve the guests. Then, this dish become famous that in the Dongjiang area, so called chicken "Dongjiang Salt baked chicken. "
Making Dongjiang salt baked chicken:
Ingredients: weighing about 1500 grams of fat and tender chicken 1 (hair yellow, yellow mouth, yellow feet, hen eggs under the chicken said), ginger, onion of the 10 grams, parsley 25 grams, crude salt 2500 G, 13 grams of salt, monosodium glutamate 7 grams, octagonal end, sand ginger 2.5 grams each, sesame oil 1 gram, 120 grams of lard, peanut oil 15 grams of sand paper 2.
1. Mix the salt, ginger, diced green onion and octagonal evenly and rub the source on chicken cavity and chicken body. Then, wrap the whole chicken with unlined oil yarn paper. If you have enough time, frozen the chicken to make the more source be into the chicken.
2. Take another piece of yarn paper with peanut oil, and wrap it outside the previous yarn paper.
3. Put salt into a heated pan and cook them to a high temperature and then put 1/4 of the hot salt into the bottom of the casserole and the rest on the chicken.
4. Cover the casserole and the chicken with a weak fire and baked it about 20 minutes.
5. Take out the baked chicken and peel off the yarn paper and chicken skin. Turn chicken torn into pieces, and remove their bone in a small basin. Then, pour the prepared sauce and mix well. Finish!
II. Zhejiang Cuisine
To Hangzhou, Ningbo, Shaoxing, Wenzhou and other places as the representative of the development of the dishes. Its characteristics are clear, fragrant, crisp, tender, cool, and fresh.
Zhejiang is rich in fish and shrimp and also the famous tourist destination, so there are a lot of a famous dishes, such as "Xihucu Fish", "Dongpo Meat", "Shredded Eel NINGBO Style", "Fried Fish with Three Shreds" , “Longjing Stir-Fried Shrimp” and so forth.
“Longjing Stir-Fried Shrimp”
There is an interesting story about “Longjing Stir-Fried Shrimp”. It is said that Emperor Qianlong went to Hangzhou without letting other people noticed. He went to a small restaurant and order few dishes, one of which is “Longjing Stir-Fried Shrimp”. After ordering food, the Emperor Qianlong took out a pack of tea from the pocket of his clothes to make tea to drink. However, the worker of restaurant saw Qianlong was wearing robes which can be worn by the emperor only when he tooke the tea from the pocket. The worker ran to tell the Chief. At that time the Chief was making “Longjing Stir-Fried Shrimp”, the Chief pour the Longjing tea which holding by the worker to the shrimp when he heard this news. But still, the Shrimp is very fragrant and has a very good taste when it is given to Qianlong emperor. After that, this dishes become very famous and named as “ Longjing Stir-Fried Shrimp”.Make “ Longjing Stir-Fried Shrimp”:
Ingredients: live large shrimp 1000 grams, 1.5 grams of Longjing new tea, eggs 1, Shao liquor 1.5 grams, 3 grams of salt. Monosodium glutamate 2.5 grams, 40 grams of starch, lard 1000 grams (about consumption of 75 grams).
1. Stir repeatedly with water to shrimp until it is white. Then, drain water and add salt, monosodium glutamate, egg white. And, stir them to sticky and add wet starch then.
2. Boil Longjing tea with boiling water.
3. Heat the pan and pour oil on the pan. Then, put the shrimp and the Longjing tea into the pan and cook them together. (Tips: Mix shrimp with salt will promote shrimp dehydrated which allows the texture of shrimp to become more solid, flexible.)
III. Shandong cuisine
After the Song dynasty, Shandong cuisine has become a "northern food" representative. During Ming and Qing dynasties, Shandong cuisine had become the main food of the Imperial Palace which had a great impact on Beijing, Tianjin.
Shandong cuisine is characterized by fragrance, fresh, pure taste and pays a particular attention about broth and milk soup modulation. The cuisine is good at bursting, burning, frying .Its famous dishes include "Sweet and Sour Yellow River Carp", "Braised Intestines in Brown Sauc ", "Grilled Conch", "Grilled oyster" and so on.
"Sweet and sour carp"
"Sweet and sour carp" is the traditional dishes of Shandong Jinan. Jinan is located at north of the Yellow River, the Yellow River carp is not only tender and delicious, but also have gold scales red tail and nice shape which is often used as the banquet cuisine.
It is said that "sweet and sour carp" first began in the Yellow River town - Luo Town. Originally, the restaurant used live carp to make this dish which is very popular. But then, the method of making this dish becomes perfect when it is spread to Jinan. They use a fried carp with pouring sweet and sour source which is made from Laocu on the body of it. It finally becomes a very famous dish in China. One of the restaurants named Huiquan is the most famous restaurant to have this dish. They breed carps and let customers select in the pool. The selected carp will be cooked immediately after selection.
Make "Sweet and sour carp":
Raw materials: the Yellow River carp 1 (750 grams), vinegar 100 grams, 175 grams of sugar, soy sauce 10 grams, 3 grams of salt, 300 grams of broth, ginger is not, garlic, garlic not a little wet starch 150 grams of peanut oil 1750 Grams (about consumption of 150 grams)
Prepare the Carps: 1. After carps are cleaned, using a slope knife labeled spine labeled peony knife to every 3 cm of the carps from the gill to the tail, each side eight times, and then cut the ribs on both sides of the abdominal spine. Then, put onion ginger sauce, salt, Shao wine to the carps. And, mix starch, water, egg yolk and the peanut oil as a sauce. 2. Heat the pan and pour peanut oil into it. Then, rub the prepared sauce on the carp body evenly. Then, put the body of carp into the pan and hold the fish head and the fish tail with hands. After the carps are shaped, you can loose your hands and put the whole carps in to the pan. Then, take the carps up and fried again until they are crispy inside and outside. 3. Add the sugar, soy sauce, soup, rice vinegar into the rest of oil and cook until the sauce become sticky. Then, pour on the carps and serve it quickly.
Tips:
1. For sugar crisp carp, you should choose 1.5 kg carp as if the carp is too large, it is not easy to make it crispy.
2. Pickled treatment, salt, onion ginger juice should be evenly applied to the fish inside and outside, so code uniform taste, and not too salty, a little taste at the end can be.
3. Manage well the proportion of sweet and sour sauce. Set the ratio as: sugar 200 grams, 150 grams of rice vinegar, soy sauce 30 grams, 250 grams of fresh soup. Vinegar need to be added at the last of the sauce.
IV. Jiangsu cuisine
Beginning in the Northern and Southern Dynasties, Jiangsu cuisine is one of the representatives of a "Southern food". Jiangsu cuisine is combined from Suzhou, Yangzhou, Nanjing, Zhenjiang four dishes. The cuisine is usually with stewing, stewing, burning, simmer and fried. Also, cooking materials used are rigorous, they pay attention to color, stress modeling and also they are different in four season.
Famous dishes have "the best in the world", "Tsui Chu Fish Flower", "Casserole Tofu", "Crab Lion Head" and "Family Wealth".
Dishes: chicken soup boiled dry wire, clear crab lion head, crystal meat hoof, duck bag fish
Qing stewed crab meat lion head.
"Qing stewed crab meat lion head" is a well-known Zhen Yang traditional dish. According to legend, this dish began in the Sui Dynasty. Emperor Yang Guang loved the four famous sceneries after he visited Yangzhou, so he ordered the Chief to make dishes according to these sceneries. Finally, the Chief made themes, which named "Money Shrimp Cake", "Squirrel Mandarin Fish", “Ivory Chicken" and "Sunflower Meat". To the Tang Dynasty, the chef made with reference to "sunflower meat" which is made a shape of sunflower with a huge meat. People think that it is shaped more like the lion head than sunflower, hence people named "sunflower meat" as "Lion head". This dish then spread Zhenjiang, Yangzhou region as a well-known Zhenyang flavor dishes. "Lion head" can be braised, but also steamed.
Ingredients: 500 grams of pork ribs, 12 cabbage heart, crab powder 100 grams, Shao liquor 10 grams, 20 grams of salt, monosodium glutamate 1.5 grams, 15 grams of onion ginger juice, 50 grams of dry starch. 1. Take the crab mustard from the crab and cut them into pieces.
2. Put the crab body into the steamer with a strong fire for 5 minutes and then take them out and take out the crab meat from the body.
3. Heat the pan to 80 ℃ with salad oil. After that, add ginger into the pan until you smell the fragrant of ginger with a weak fire. Then, add the crabmeat in to the pan for 1 minute. Take them out.
4. Mix pork lean with salt.
5. Mix the pork lean with chicken powder, fine sugar and egg. Add 50cc of water into the pork twice separately and stir it until water absorbed by the pork. 6. Put crab meat into the materials prepared in step 5. Separate into few piece and make them in to a palm shape. 7. Place the crab mustard above the materials in step 6 .
8. Put finished product into the steamer with a strong fire for 20 minutes. After that, it is completed!
Comments