一、 鲁菜 (LU)
Shandong Cuisine, commonly and simply known as Lu cuisine, can be said to be the best of the Eight Regional Cuisines of China. With a long history, Shandong Cuisine once formed an important part of the imperial cuisine and was widely promoted in the north China. However it isn’t so popular in south China and even in the all-embracing Shanghai.
Shandong Cuisine is featured by a variety of cooking techniques and seafood. The typical dishes on local menu are braised abalone, braised trepang, sweet and sour carp, Jiuzhuan Dachang and Dezhou Chicken. Various Shandong snacks are also worth trying.
Szechuan cuisine, also called?Sichuan cuisine, is a style of Chinese cuisine originating in the?Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of?garlic and?chili peppers, as well as the unique flavour of the?Sichuan peppercorn (花椒).?Peanuts,?sesame paste and?ginger are also prominent ingredients in Szechuan cooking
Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients’ natural flavors.
Fujian cuisine is a traditional Chinese cuisine.Many diverse seafoods are used, including hundreds of types of fish, shellfish and turtles, provided by the Fujian coastal region.Woodland delicacies such as?edible mushrooms and?bamboo shoots are also utilized.?Slicing techniques are valued in the cuisine, and utilized to enhance the flavor, aroma and texture of seafood and other foods.?Fujian cuisine is often served in a broth or soup, and cooking techniques include braising, stewing, steaming and boiling.
Jiangsu cuisine, also known as Su (Cai) Cuisine for short, is one of the major components of Chinese cuisine, and consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is very famous in the whole world for its distinctive style and taste. It is especially popular in the lower reach of the Yangtze River.
Typical courses of Jiangsu cuisine are Jinling salted dried duck (Nanjing’s most famous dish), crystal meat (pork heels in a bright, brown sauce), clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh), Yangzhou steamed Jerky strips (dried tofu, chicken, ham and pea leaves), triple combo duck, dried duck, and Farewell My Concubine (soft-shelled turtle stewed with many other ingredients such as chicken, mushrooms and wine).
Zhejiang cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance. The cuisine consists of at least three styles, each originating from a city in the province: Hangzhou style: Characterized by rich variations and the utilization of bamboo shoots. Which is served by the well known restaurants such as the Dragon Well Manor (龙井草堂). Shaoxing style: Specializes in poultry and freshwater fish Ningbo style: Specializing in seafood, with emphasis on freshness and salty dishes.
Hunan cuisine is well known for its hot spicy flavor,fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
Anhui cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine.
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