如题所述
第1个回答 2024-07-11
1. Shandong cuisine, also known as Lu cuisine, emphasizes the quality of ingredients, enhances freshness with salt, and intensifies flavors with soup, seeking a balance of salty and fresh tastes with a focus on the inherent flavors of the ingredients. It is characterized by elegance, moderation, and health-promoting properties.
2. Sichuan cuisine is distinguished by its diverse seasoning and dish varieties. It prioritizes both fresh and rich flavors, and is renowned for its mastery of spicy and numbing flavors.
3. Cantonese cuisine, or Guangdong cuisine, selects ingredients with precision, aiming for clarity without blandness, richness without being coarse, tenderness without being raw, and oiliness without being greasy. It excels in stir-frying and requires precise control of heat and oil. Additionally, it incorporates elements from Western cuisine, emphasizing the momentum and status of the dishes.
4. Chinese Cabbage cuisine, or Su cuisine, takes a rigorous approach to ingredients, focusing on color coordination and artistic presentation, with seasonal variations in cooking styles.
5. Fujian cuisine is particularly known for its "fragrance" and "flavor," characterized by freshness, harmony, and delicacy. Its three main features include expertise in using red yeast for seasoning, making soup, and incorporating sugar and vinegar.
6. Huizhou cuisine specializes in techniques such as roasting, stewing, and steaming, with fewer stir-fried and quick-cooked dishes. It emphasizes oil, color, and mastery of heat control. Huizhou cuisine's unique feature is its skill in producing meticulously crafted dishes with a focus on roasting, stewing, smoking, and steaming, using different heat control techniques for various dishes to achieve a unique combination of tenderness, aroma, and freshness.
7. Hunan cuisine offers diverse flavors and a wide array of dishes. It features rich and deep colors, emphasizing practicality and a balance of spicy and fresh flavors. Hunan cuisine pays close attention to the complementarity of ingredients and the infusion of flavors. Notably, Hunan cuisine excels in slow-cooking techniques, almost reaching a perfect state, with red and white braising methods, as well as clear, thick, and creamy broths.
8. Zhejiang cuisine is characterized by its dainty and elegant dishes, which are fresh, tender, and smooth. It makes use of rice wine for seasoning. The cooking techniques are diverse, especially when it comes to seafood and river dishes, where its unique approach is evident. The cuisine emphasizes freshness, crispness, tenderness, and the retention of the ingredients' natural colors and true flavors. The presentation is meticulous, delicate, and aesthetically pleasing.
The term "cuisine school" refers to a culinary tradition that has developed over a long period, with its own unique system of cooking techniques and flavors that reflect the local culture, climate, geography, history, and dietary habits. Chinese culinary culture's cuisine schools are recognized and acknowledged nationwide, reflecting the distinct characteristics of regional Chinese cuisine.详情
2. Sichuan cuisine is distinguished by its diverse seasoning and dish varieties. It prioritizes both fresh and rich flavors, and is renowned for its mastery of spicy and numbing flavors.
3. Cantonese cuisine, or Guangdong cuisine, selects ingredients with precision, aiming for clarity without blandness, richness without being coarse, tenderness without being raw, and oiliness without being greasy. It excels in stir-frying and requires precise control of heat and oil. Additionally, it incorporates elements from Western cuisine, emphasizing the momentum and status of the dishes.
4. Chinese Cabbage cuisine, or Su cuisine, takes a rigorous approach to ingredients, focusing on color coordination and artistic presentation, with seasonal variations in cooking styles.
5. Fujian cuisine is particularly known for its "fragrance" and "flavor," characterized by freshness, harmony, and delicacy. Its three main features include expertise in using red yeast for seasoning, making soup, and incorporating sugar and vinegar.
6. Huizhou cuisine specializes in techniques such as roasting, stewing, and steaming, with fewer stir-fried and quick-cooked dishes. It emphasizes oil, color, and mastery of heat control. Huizhou cuisine's unique feature is its skill in producing meticulously crafted dishes with a focus on roasting, stewing, smoking, and steaming, using different heat control techniques for various dishes to achieve a unique combination of tenderness, aroma, and freshness.
7. Hunan cuisine offers diverse flavors and a wide array of dishes. It features rich and deep colors, emphasizing practicality and a balance of spicy and fresh flavors. Hunan cuisine pays close attention to the complementarity of ingredients and the infusion of flavors. Notably, Hunan cuisine excels in slow-cooking techniques, almost reaching a perfect state, with red and white braising methods, as well as clear, thick, and creamy broths.
8. Zhejiang cuisine is characterized by its dainty and elegant dishes, which are fresh, tender, and smooth. It makes use of rice wine for seasoning. The cooking techniques are diverse, especially when it comes to seafood and river dishes, where its unique approach is evident. The cuisine emphasizes freshness, crispness, tenderness, and the retention of the ingredients' natural colors and true flavors. The presentation is meticulous, delicate, and aesthetically pleasing.
The term "cuisine school" refers to a culinary tradition that has developed over a long period, with its own unique system of cooking techniques and flavors that reflect the local culture, climate, geography, history, and dietary habits. Chinese culinary culture's cuisine schools are recognized and acknowledged nationwide, reflecting the distinct characteristics of regional Chinese cuisine.详情
