(3) Western Fujian flavor

It is also known as Changting flavor. Represented by Changting cuisine, it is mainly popular in western Fujian and is a Hakka flavor. It is close to the Hakka flavor of Cantonese cuisine.

Western Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces, with Hakka cuisine as the main body, mostly using the unique strange flavors of the mountainous areas as raw materials, with the characteristics of strong mountain township, many soups, light and nourishing. The representative dishes include potatoes and taro, such as soft and delicious taro dumplings, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, stuffed taro, steamed full rounds, fried full rounds, etc.; wild vegetables are: pulsatilla dumplings, ramie leaf dumplings, bitter soup, fried purslane, duck claw grass, chicken claw grass, fried maran grass, toon sprouts, wild amaranth, fried wood brocade, etc.; melon beans are: winter melon pot, stuffed bitter gourd, crispy cucumber, pumpkin soup, pumpkin dumplings, dog paw beans, monk beans, fried bitter gourd, etc.; meals are: red rice, sorghum millet, wheat dumplings, fist millet dumplings, etc. The most famous meat is the white chop Kawada chicken, which is roasted in large pieces.

(4) Northern Fujian flavor

Represented by Nanping cuisine, it is mainly popular in northern Fujian.

Northern Fujian is rich in specialties, has a long history, developed culture, is a place rich in food, rich mountain and forest resources, coupled with humid subtropical climate, provides sufficient conditions for the abundance of various mountain treasures in northern Fujian. Local specialties such as shiitake mushrooms, red mushrooms, bamboo shoots, Jianlian, and barley, as well as wild game such as hares, wild goats, muntjacs, and snakes are all excellent ingredients for food. The main representative dishes are Bagua Banquet, Wengong Cuisine, Manting Banquet, Snake Banquet, Tea Banquet, Shabu Rabbit Meat, Smoked Goose, Dried Carp, Dragon and Phoenix Soup, Eating Glutinous Cakes, Stir-fried Winter Bamboo Shoots, Chrysanthemum Fish, Double Money Egg Ru, Tomato Sauce Chicken, Jian'ou Plate Duck, Xiayang Osmanthus Cake, etc.

(5) Fujian flavor

Represented by Sanming and Shaxian cuisine, it is mainly popular in central Fujian.

Fujian Chinese cuisine is known for its unique flavor, fine workmanship, wide variety and affordability, and most of the snacks are eaten. One of the most famous is Shaxian snacks. There are a total of 162 varieties of snacks in Shaxian County, and there are more than 47 kinds of perennial snacks, forming wonton series, tofu series, siu mai series, taro series, beef offal series, which are represented by siu mai, wonton, Xia Mao taro dumplings, dried loach powder, fish balls, Zhenzhen tofu balls, rice frozen skin and rice parfait.

(6) Puxian flavor

Represented by Putian cuisine, it is mainly popular in the Putian area.

Puxian cuisine is characterized by the rural atmosphere, and the main representatives are pork belly slippery, fried Si noodles, white-cut mutton, stewed tofu, stewed pig's feet with Huili grass, bamboo shoot jelly, Putian (Xinghua) rice noodles, Putian (Jiangkou) lo noodles, Putian (Xitianwei) flat food, and hot and sour squid soup.

Zhejiang cuisine

Zhejiang is located on the coast of the East China Sea, known as the land of fish and rice, rich in special products, rich in delicacies and various kinds of fish. Zhejiang cuisine is a local cuisine represented by the four flavors of Hangzhou, Ningbo, Shaoxing and Wenzhou. Zhejiang cuisine uses a wide range of raw materials, focusing on the freshness and reasonable combination of raw materials, in order to complement the taste, and fully explore the deliciousness and nutrition of ordinary raw materials. In particular, the two flavor technology systems of Hushang Bang and Shanli Bang in Hangzhou cuisine emphasize that the raw materials are fresh and tender, and they are made on the spot. There are also many aquatic and mountain plants that are rich in a variety of nutrients and are very beneficial to health.

Hangzhou cuisine attaches great importance to the freshness, liveliness and tenderness of its raw materials, mainly fish, shrimp, poultry, livestock, and seasonal vegetables, pays attention to knife work, tastes fresh, and highlights the original taste. Its production is fine, varied, and likes to name dishes after scenic spots, and the cooking method is mainly fried, fried, stewed, and fried, fresh and crisp. Ningbo cuisine is a combination of salty and fresh, and is good at cooking seafood, paying attention to freshness, tenderness, softness, and emphasizing the original flavor. The taste is "sweet, salty, fresh and smelly", and it is good at stir-frying, steaming, burning, stewing and pickling, emphasizing freshness, tenderness and softness, focusing on soup and water, and maintaining the original taste. Wenzhou cuisine is famous for "Dongou Famous Town", also known as "Ou cuisine", and the dishes are mainly seafood dishes, the taste is fresh, light but not thin, and the cooking pays attention to "two light and one heavy", that is, light oil, light thickener, and heavy knife work. All of them are self-contained and unique. Jinhua cuisine is an important part of Zhejiang cuisine. The cooking method is mainly burned, steamed, stewed, simmered and fried. Jinhua cuisine takes ham cuisine as the core and is quite famous in other places. There are more than 300 varieties of ham dishes alone. Ham dishes should not be boiled, boiled, marinated, and stewed, and soy sauce, vinegar, fennel, cinnamon, etc. should not be used in the seasoning;

There are many varieties of dough, cake, soup and noodles in Zhejiang dim sum, and the taste is good. For example, Jiaxing meat dumplings, Ningbo glutinous rice balls, Shaoxing stinky tofu, Zhoushan shrimp fried eel noodles, Huzhou wontons and so on. Famous dishes include: Longjing shrimp, West Lake Ulva cabbage, shrimp fried eel back, West Lake vinegar fish, rock sugar soft-shelled turtle, deboning pot roasted river eel, moss vegetable small square grill, snow cabbage big yellow croaker, yellow croaker wrapped in tofu skin, foie gras wrapped in net oil, steamed pork with lotus leaf powder, yellow croaker and sea cucumber soup, whole yellow croaker and so on.

Hui cuisine

Anhui cuisine, referred to as Hui cuisine, is one of the eight major cuisines in China. Hui cuisine originated in the Southern Song Dynasty of Huizhou Mansion (now Huangshan City, Wuyuan County, Jiangxi Province, and Anhui Province Xuancheng Jixi County), Hui cuisine is the local characteristics of ancient Huizhou, its unique geographical and cultural environment to give Huizhou cuisine a unique taste, due to the rise of the Ming and Qing Dynasty Hui merchants, this local flavor gradually entered the market, spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, with a wide range of influence, the Ming and Qing dynasties once ranked first in the eight major cuisines. According to the Chinese Hui cuisine standard published in 2009, Hui cuisine was officially determined to be the five major flavors of southern Anhui cuisine, Anhui Jiang cuisine, Hefei cuisine, Huainan cuisine and northern Anhui cuisine, and the general name of Yanjiang cuisine, Yanhuai cuisine and southern Anhui cuisine. Because Huizhou people like to drink tea all year round, so Huizhou cuisine generally makes oil red sauce, the so-called heavy oil, heavy color, heavy fire, heavy thick, dark color, strong flavor. At the same time, due to the mountainous and watery ingredients in Huizhou, Huizhou cuisine pays attention to the authenticity of food, and is good at cooking mountain delicacies, and the representative dishes are "Maofeng smoked anchovy", "stewed soft-shelled turtle with ham", "pickled fresh mandarin fish", "stewed pigeon in Huangshan", "roasted pheasant in snow winter" and so on.

Huizhou cuisine comes from Huizhou (the current administrative division includes: Huangshan City, Jixi County and Wuyuan County, which is a serious drawback left by the indiscriminate change of place name). It is inseparable from the objective conditions provided by the special geographical environment of Huizhou, and its main characteristics are that it likes to use ham to taste, to rock sugar to enhance freshness, and is good at maintaining the original taste and true taste of raw materials. Hui dishes are commonly stewed and boiled in a charcoal stove, and the original pot is served on the table, which is full of fragrance, reflecting the simple and elegant style of Hui flavor. Hui cuisine originated in Huizhou Prefecture (ancient Huizhou), Hui cuisine originated in the Tang and Song dynasties, flourished in the Ming and Qing dynasties, and continued to develop further in Jixi during the Republic of China. Jixi County, Anhui Province has been awarded the title of the hometown of Chinese Hui cuisine, and the International Hui Cuisine Food Culture Festival is held every year.

Hui cuisine is good at roasting and stewing, paying attention to fire skills, and its characteristics are that it is heavy and oily. The main characteristics of Hui cuisine: the cooking method is good at burning, stewing and steaming, while there are few fried and stir-fried dishes, heavy oil, heavy color, and heavy fire. The main famous dishes are stewed soft-shelled turtle with ham, pickled fresh mandarin fish, stewed pigeon in Huangshan and so on.

The formation of Huizhou cuisine is closely related to the unique geographical environment, cultural environment and food customs of ancient Huizhou in the south of the Yangtze River. The natural environment of Huizhou, with its green trees, ravines and pleasant climate, provides an inexhaustible supply of raw materials for Huizhou cuisine. The unique conditions have become a powerful material guarantee for the development of Huizhou cuisine, and at the same time, a variety of customs and etiquette and seasonal activities in Huizhou have also effectively promoted the formation and development of Huizhou cuisine. In Jixi, in the folk banquet, the county has six large plates, ten bowls of fine points and four, Lingbei has four plates, a pot of food, Lingnan has nine bowls of six, ten bowls of eight and so on.

Hunan

Hunan cuisine is a local cuisine with a long history in China. Hunan cuisine pays special attention to seasoning, especially sour and spicy, salty and fragrant, fragrant and fresh. The summer is hot, and the taste is heavy and light, fragrant and fresh. The winter is wet and cold, and the taste is heavy, hot and spicy, thick and fresh.

Hunan cuisine seasoning, characterized by "sour and spicy", mainly spicy, sour in it. "Sour" is the acid of sour kimchi, which is more mellow and gentle than vinegar. Most of Hunan has a low terrain and a warm and humid climate, which was called "humble and humid land" in ancient times. The chili pepper has the effect of heat-raising, appetizing, dampness and wind, so it is deeply loved by the people of Hunan. Chopped pepper is fermented by lactic acid, which has the effect of appetizing and nourishing the stomach.

Hunan:

1. The Xiangjiang River Basin is centered on Changsha, Hengyang and Xiangtan, and is the main representative of Hunan cuisine. Its characteristics are heavy oil and strong color, pay attention to affordability, pay attention to fresh fragrance, sour and spicy, soft and tender, especially simmered vegetables and preserved vegetables are famous.

2. The cuisine of Dongting Lake District is good at cooking river fresh and poultry and livestock, which is characterized by large amount of oil, salty, spicy and fragrant, and is famous for stewed, roasted and steamed vegetables.

3. Xiangxi cuisine is good at making wild game, smoked bacon and various cured meats and chickens, with a taste of salty, fragrant, sour and spicy, and a strong mountain flavor.

The biggest feature of Hunan cuisine is spicy and cured. Famous dishes include: Dong'anzi chicken, chopped pepper fish head, steamed cured meat, group-an shark's fin, rock sugar Xianglian, red pepper bacon beef, hair silk beef hundred pages, Liuyang steamed vegetables, dry pot tripe, Pingjiang fire roasted fish, Pingjiang dried sauce, Jishou sour pork, Xiangxi grandmother's dish, heart-changing eggs, etc.

Changsha snacks are one of the four major snacks in China, and the main varieties are glutinous rice dumplings, hemp seed milk candy, Liuyang fennel cake, Liuyang tempeh, stinky tofu, spring rolls, flavored shrimp, sugar and oil baba, etc.

Crafting process

Twenty-four manufacturing processes:

1 Stir-fry

Stir-frying is the most basic cooking technique. Its raw materials are generally slices, silk, dices, strips, blocks, frying to use a strong fire, to heat the pan hot oil, the amount of bottom oil used depends on the material. According to the different materials, heat and oil temperature, it can be divided into raw frying, slippery frying, cooked frying and dry frying.

2 Explosion

Explosion means urgent, fast and fierce, and the heating time is extremely short. The result is crispy and fresh. The explosion method is mainly used to cook brittle and tough raw materials, such as belly, chicken gizzard, duck gizzard, chicken and duck meat, lean pork, beef and mutton, etc. The commonly used explosion methods are: oil explosion, turnip explosion, green onion explosion, sauce explosion, etc.

3 boils

Boiling is a method of rapid cooking over a high fire. The boiling method is generally to fry the raw materials or cook them in boiling water, and then prepare the marinade in another oil pan (the marinade is also made from the soup without oil), and then put the processed raw materials into the prepared marinade and stir or pour the marinade on the surface of the treated raw materials.

4 Fried

Frying is a hot, oily, and juicy cooking method. There are many kinds of frying, such as clear frying, dry frying, soft frying, crispy frying, bread crumb frying, paper package frying, crispy frying, oil dipping, oil drenching, etc.

5 Cook

Cooking is divided into two kinds: chicken, duck, fish, shrimp, meat as the material of cooking, generally the paste or not paste of the piece, silk, block, section with the fire oil to fry first, leave a little base oil in the pot on the fire, the fried main ingredient in, and then add a single condiment (without starch), or add a variety of condiments to the sauce (with starch), quickly stir-fry it. For cooking with vegetables as the main ingredient, the main ingredient can be used directly for cooking, or the main ingredient can be scalded with boiling water before cooking.

6 Fry

Frying is a cooking method in which the pot is first heated, the bottom of the pot is brushed with a small amount of oil, and then the processed (generally flat) raw materials are put into the pan and fried with a small amount of oil to mature. Generally, one side is fried first, and then the other side is fried, and the pan should be constantly shaken when frying, so that the raw materials are heated evenly and the color is consistent.

7 stickers

Sticking is a cooking method in which several ingredients that are glued together are pasted and then pasted on one side of the pot to make one side yellow and crispy, while the other side is tender. The difference between it and frying is that the paste only frying one side of the main ingredient is frying, while frying is two-sided.

8 burned

Roasting is a cooking method in which the main ingredient is heat-treated once or twice or more, then added to soup (or water) and seasonings, first boiled over high heat, and then slowly burned over low heat until crispy (meat, seafood), soft (fish, tofu), or tender (vegetables). Due to the different tastes, colors and soups of roasted dishes, it is divided into many types, such as braised dishes, white braised dishes, dry roasted dishes, soy sauce roasts, green onion roasts, and spicy roasts.

9 Simmer

Braising is a cooking method in which the pot is placed on a slight fire and the lid is added to the pot to simmer the vegetables. The operation process is very similar to burning, but the heating time of the low fire is longer, and the fire power is also smaller, generally more than half an hour.

10 stew

Stewing and roasting are similar, except that stewed vegetables have more soup than roasted vegetables. Stew first with green onion and ginger in a pot, then pour in soup or water, boil the main ingredient, first boil over high heat, and then simmer over low heat. The main ingredient of the stew is required to be soft and rotten, generally salty and umami.

11 Steam

Steaming is a cooking method in which water vapor is used as a heat conductor to heat the seasoned raw materials over a strong or medium heat to make the finished vegetables tender or crispy. There are several common steaming methods, such as dry steaming, clear steaming, and powder steaming.

12 Cyano

It is not only a method of treating the effluent of some cooking ingredients, but also a cooking method for making dishes. The main ingredients of the dish are mostly small slices, shreds, flower knife or balls, and there are many finished soups. It is a quick cooking method for a prosperous fire.

13 Cook

Boiling is similar to soaking, but it takes longer to cook than soaking. Boiling is a cooking method in which the main ingredient is put in a large amount of soup or water, first boiled over high heat, and then slowly cooked over medium or low heat.

14 Stew

Stew is a cooking method that mixes soups and vegetables. Braised in a pot with green onion and ginger or directly in soup, adjust the flavor and then thicken with water starch. The soup of the stew is equal to or slightly more than the main ingredient.

15 Burn

It is a kind of cold vegetable cooking method that mixes the cut raw ingredients, blanched or oily, and mixed with salt, monosodium glutamate, and pepper oil.

16 pickles

Pickling is a cooking method of cold dishes, which is to dip the raw materials in the seasoning marinade, or smear them with condiments, so that part of the water in the raw materials is discharged, and the seasoning penetrates into it.

17 Mix

Mixing is also a cooking method, when the operation is to cut raw or clinker into shreds, strips, slices, blocks, etc., and mix with seasonings.

18 Roast

Roasting is a cooking method in which food ingredients are placed in an oven and used radiant heat to mature them. Baked dishes, because the raw materials are baked under dry hot air mature, the surface moisture evaporates, condensed into a layer of crispy skin, the internal moisture of the raw materials can not continue to evaporate, so the shape of the finished dish is neat, the color is smooth, the outside is crispy and the inside is tender, and it has a unique flavor.

19 halogen

Marinade is a kind of cold dish cooking method that washes the raw materials, puts them into the prepared marinade and cooks them to mature, so that the marinade can penetrate into them and eat them after cooling.

20 Frozen

Jelly is a kind of cold dish cooking method that uses collagen from animal raw materials to be fully dissolved after steaming, and can form jelly after cooling.

21 Drawing

Pulling silk is a cooking method that adds sugar (rock sugar or white sugar) to a certain heat or boils in water to a certain temperature, and then puts in fried food and stir-fry, and can pull out the sugar shreds when eating.

22 m juice

M juice is a cooking method that makes a thick juice made by boiling sugar and honey with an appropriate amount of water, and pouring it over the main ingredient that has been steamed or cooked.

23 Smoked

Smoking is a cooking method in which the main ingredient that has been processed and cooked is smoked with smoke.

24 volumes

Roll is a cooking method that uses vegetable leaves, egg skins, dough skins, flower petals, etc. as roll skins, roll into various fillings, wrap them into cylinders or ovals, and then steam or fry them.

Four tapas

The four major snacks in China are Qinhuai snacks in Nanjing Confucius Temple, Shanghai Chenghuang Temple snacks, Suzhou Xuanmiaoguan snacks, and Hunan Changsha Fire Palace snacks.

……………………

Dragon City!

After a three-hour flight, I finally got home!

It's really comfortable to lie on the soft big bed!

Zhou Yu picked up his mobile phone and looked at it and found that it was still early, so there was nothing to do to watch the live broadcast!

Open the live broadcast of teasing fish!

clicked into a live broadcast room first, and the man in it was singing, but there were few people, and it seemed to be a rookie anchor.

After singing a song, the man sighed: "Brothers, if you like it, just pay attention to it, or brush some fishmeal or something, buddy really can't hold on." ”

What a euphemistic voice, Zhou Yu looked at Yile, seemed to think of something, and then quit and registered an account for himself, his screen name was Zhou Xian, and he charged 10,000 yuan.

The current 10,000 yuan is naturally not a matter for him, and Kari still has more than 55 million, and it is still increasing!

You have to experience the taste of spending money like running water.

And at this time, looking at the news in the barrage area, which was nothing more than some words of comfort to him, the man sighed and planned to end today's live broadcast.

And yet at this moment.

The mobile phone screen suddenly lit up, and a brilliant super rocket rose up directly.

[Zhou Xian rewarded the anchor Super Rocket +1]

At this moment, the screen area suddenly exploded:

"Damn! Super Rocket!"

"It's only 2,000 yuan for one, so it's just a gift. ”

"This is a local tyrant here, awesome!"

"Brother, the local tyrant is here!"

At this moment, the man came back to his senses, and his face instantly turned red!