5 Fujian cuisine: Fujian cuisine is a cuisine mainly formed by local flavor dishes in eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. Represented by the flavors of eastern Fujian and southern Fujian.
(1) Eastern Fujian flavor: Fuzhou cuisine, as the representative, is mainly popular in eastern Fujian.
Mindong cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages". Fine selection of materials and rigorous knife work; Pay attention to the heat and the soup; Like to use condiments, the taste is changeable, showing four distinct characteristics: First, the knife method is clever and interesting, known as silk as hair and thin as paper, and there are famous dishes such as fried snails. Secondly, there are many kinds of soup dishes with endless changes, which is known as "one soup changes ten times", the most famous of which is the Buddha jumping over the wall. Third, the seasoning is strange, not one side. The seasonings of eastern Fujian cuisine tend to be sweet and sour, and they like to add sweet and sour. For example, the famous litchi meat, drunken spareribs and other dishes are all sour and sweet. This eating habit is related to the fact that cooking materials are mostly taken from delicacies. Make good use of sugar, use sweetness to remove fishy smell; Clever use of vinegar to make it sweet and sour; If the taste is light, it can keep its original flavor, and it is famous for being sweet but not greasy, sour but not astringent, and light but not thin. Five representative dishes: Buddha jumps over the wall, mussel chicken soup, light fragrant spiral slices, litchi meat and drunken chicken. Representatives of five bowls: Tai Chi taro paste, pot stickers, meatballs, fish balls and flat meat swallows.
(2) Minnan flavor: represented by Xiamen cuisine, it is mainly popular in southern Fujian and Taiwan Province Province, close to Chaoshan flavor in Cantonese cuisine.
Minnan cuisine is characterized by freshness and emphasis on seasoning, which is better than Chili sauce and mustard sauce. Representatives of Minnan cuisine include seafood, medicated diet and Nanputuo vegetarian dishes. The biggest feature of Minnan medicinal diet is to make medicinal diet with seafood, and make use of local special natural conditions to cook delicious food with good fragrance, taste and shape according to seasonal changes. Nanputuo vegetarian dishes come from Nanputuo Temple, a thousand-year-old temple. It is a typical traditional temple vegetarian dish, with rice flour, bean products, vegetables, mushrooms and fungus as the main ingredients. There are more than 40 kinds of famous dishes, and each dish is named after its color, such as "colorful flowers welcome guests", its main ingredient is "double mushrooms compete for beauty" or its shape is "half moon sinking into the river". Minnan cuisine also includes local snacks, whether it is seafood such as fried oysters, fish balls, scallion snails, soup and blood clams, or meat such as roasted brown, crispy pigeons, brisket and fried spiced dishes, or snacks such as oil onion fruit, leek boxes, pancakes and batter. These are all mouth-watering and want to have a big meal.
(3) Minxi flavor: also known as Changting flavor. Longyan cuisine, as the representative, is mainly popular in western Fujian. Close to the Hakka flavor of Cantonese cuisine.
West Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces, with Hakka dishes as the main body and exotic products unique to mountainous areas as raw materials. It has the characteristics of strong mountain flavor, thick soup, light and nourishing. Representative dishes are potatoes and taro, such as soft and delicious taro jiaozi, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, steamed taro and fried taro. Wild vegetables include: Pulsatilla chinensis, Ramulus Cinnamomi, Kuzhai Decoction, Fried Portulaca oleracea, Paederia cristata, Fried Malania herb, Toona sinensis bud, Wild Amaranth, Fried Hibiscus, etc. Melon beans include: melon pot, brewed bitter gourd, crisp cucumber, pumpkin soup, pumpkin pulp, dog claw bean, arhat bean, fried bitter gourd, brewed green pepper and so on. Meals include: Redmi, sorghum millet, wheat syrup, fist syrup, etc.
(4) Northern Fujian flavor: represented by Nanping cuisine, it is mainly popular in northern Fujian.
Northern Fujian is rich in specialties, with a long history and developed culture. Abundant mountain forest resources and humid subtropical climate provide sufficient conditions for northern Fujian to be rich in various delicacies. Mushrooms, russula, bamboo shoots, Jianlian, Coix seed and other local specialties, as well as wild game such as rabbits, wild goats, muntjac and snakes, are all excellent food raw materials. The main representative dishes are Bagua Banquet, Wengong Cuisine, Man Ting Banquet, Snake Banquet, Tea Banquet, Rinsed Rabbit Meat, Smoked Goose, Dried Carp, Dragon Wind Soup, Snacks, Fried Pot Bottom with Winter Bamboo Shoots, Chrysanthemum Fish, Eggs with Double Money, Chicken with Tomato Juice, Jianou Duck, xia yang Osmanthus Jelly and so on.
(5) Central Fujian flavor: Sanming and Shaxian dishes are the representatives, which are mainly popular in central Fujian.
Minzhong cuisine is famous for its unique flavor, fine workmanship, variety and economy, and most of them are snacks. One of the most famous is Shaxian snack. Shaxian snack * * * has 162 varieties, of which more than 47 varieties are listed all the year round, forming wonton series, tofu series, steamed dumplings series, taro series, beef offal series and rice noodle series. Its representatives are steamed dumplings, wonton, Xiamao taro jiaozi, dried loach noodles, fish balls, sincere tofu balls, rice frozen skin, rice frozen cakes and so on.
(6) Puxian flavor: Putian cuisine, as the representative, is mainly popular in Puxian area.
Puxian cuisine is characterized by its pastoral flavor, mainly including pork belly, fried silk powder, white-cut sheep meat, stewed tofu, stewed pig's trotters with Huilicao and so on.
Zhejiang cuisine
6 Zhejiang cuisine: Zhejiang cuisine represented by hangzhou dishes. The flavor of Zhejiang cuisine is relatively uniform. Main epidemic and Zhejiang area. Close to the southern Jiangsu flavor in Jiangsu cuisine and the southern Anhui and riverside flavor in Anhui cuisine.
Zhejiang cuisine has a long history, and its flavor includes the characteristics of Hangzhou, Ningbo and Shaoxing. Hangzhou dishes pays attention to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor. Ningbo cuisine is salty and good at cooking seafood. Pay attention to freshness, softness and smoothness, emphasize original taste and taste. Shaoxing cuisine is good at cooking seafood and poultry. The dishes emphasize the fragrant, crisp and glutinous taste in the mouth, and the soup is rich in flavor and rich in pastoral flavor. Zhejiang cuisine has the characteristics of bright color, delicious taste, crisp, soft and refreshing, small and exquisite dishes, beautiful shape and so on. Good at stewing, frying, stewing and steaming, authentic. There are many kinds of jiaozi, cakes, soups and cakes in Zhejiang dim sum, which are delicious. The famous dishes are: Longjing shrimp, West Lake water shield soup, fried eel back with shrimp, West Lake vinegar fish, fried bell, crab catching, fresh eel, pickled yellow croaker, rock sugar turtle, oyster scrambled eggs, honey lotus root, Jiaxing zongzi, Ningbo dumplings, Huzhou thousand-noodle steamed stuffed bun and so on.