How good are Chinese people at eating?

To say “good at eating”, Chinese people really eat from ancient times to the present, from the south to the north, from the mountains to the sea. We are not bragging, look at China's eight cuisines will know: a country can cook the whole into eight schools, dishes have to pay attention to the flavor of the family, the matter of the world are not rare.

Eight cuisines, what is the origin?

Eight cuisines, not the last few years out of the gimmick, but hundreds of years of evolution out of the results. To put it bluntly, it is different places in China, with their own hand ingredients, climatic conditions and living habits, slowly work out the “style of eating”.

These eight schools are: Sichuan cuisine, Lu cuisine, Cantonese cuisine, Su cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine. The name sounds like a jianghu organization, in fact, it is really “rely on craftsmanship to fight the world” of a school of cooks.

Sichuan cuisine: love to eat spicy have to worship it as an ancestor!

Szechuan cuisine, in fact, we are not unfamiliar. Hot pot, spicy hot pot, Kung Pao chicken, fish and meat, these familiar dishes, basically from the Sichuan system.

Characteristics: numb, spicy, fresh, fragrant, heavy flavors, spice layering burst. Sichuan people are not afraid of spicy, even breakfast can come to a bowl of red soup powder.

Recommended dishes:

Boiled Beef: Beef is so tender that it can be pursed, and the red oil chili pepper is so fragrant that it makes you drool.

Back to the pot meat: fat but not greasy, so fragrant that the rice offline.

Mapo tofu: spicy and fresh, a tofu hit a mouth full of Jianghu Qi.

Cantonese Cuisine: Cantonese people eat with care, not make do!

Cantonese cuisine is one of the first Chinese cuisines to go to sea. In Hong Kong, Guangzhou, Shenzhen and other places, even street food is so exquisite that it is like doing a ceremony.

Characteristics: pay attention to the original flavor of the ingredients, light with freshness, love stewed soup, love steamed.

Recommended dish:

White cut chicken: just chicken + dipping sauce, but can eat layers.

Shrimp dumplings + siu mai + phoenix claw (morning tea three treasures): a cup of two pieces, not just eat, is a rhythm of life.

Old-flame Soup: Cantonese people would rather not eat vegetables, but also have a bowl of soup.

Lu Cuisine: The Hard Dish for Northerners

Lu Cuisine is one of the longest-established cuisines, and the Shandong people have that kind of “real strength”, which is also clearly shown in the dishes.

Characteristics: heavy knife work, heavy fire, pay attention to the original flavor, strong flavor, full of weight.

Recommended dish:

Sweet and Sour Carp: the fish is fried crispy on the outside and tender on the inside, and the sauce is fragrant once poured.

Nine-turned large intestine: pig intestines to make the flavorful but not greasy, kung fu dishes on behalf of.

Four Happiness Dumplings: every bite says “I am generous”.

Su cuisine: the tenderness of Jiangnan can be felt in the mouth!

Su Cuisine is a representative of Jiangsu and Zhejiang areas, pay attention to color, flavor and shape, like the dishes of the Jiangnan water town, elegant and connotation.

Characteristics: slightly sweet and fresh, delicate workmanship, exquisite materials, knife work and fire.

Recommended dish:

Stewed Lion's Head: soft meatballs + refreshing soup, full of Jiangnan temperament.

Squirrel Gui Fish: Sweet and sour sauce with crispy fried whole fish, crispy on the outside and tender on the inside.

Soy Duck: savory and fragrant, suitable for wine and rice.

Zhejiang cuisine: a little literary, but not pretentious!

Zhejiang people can eat, and eat in layers. You may have eaten West Lake Vinegar Fish and Dongpo Pork, then you have been powdered by Zhejiang Cuisine.

Characteristics: fresh, tender, crisp and smooth, light and not greasy, focusing on the original flavor of the ingredients.

Recommended dishes:

West Lake Vinegar Fish: slightly sour and sweet mouth, no fishy flavor at all, the fish meat is tender to unlike.

Longjing shrimp: tender shrimp with Longjing tea, literary and delicious.

Dry Fried Rattlesnake: tofu skin wrapped in meat, deep fried crispy.

Fujian cuisine: fresh and fragrant representative of the southeast coast

Fujian is by the sea, the ingredients are especially fresh, full of sea flavor, and a little Southeast Asian style.

Characteristics: heavy soup, heavy fresh, with a little sweetness, pay attention to the “original soup original food”.

Recommended dishes:

Buddha jumps over the wall: ingredients piled up in a pot, the cost alone is staggering.

Lychee Pork: Sweet and sour fried pork that looks like a lychee.

Sha Cha Noodle: Fujianese version of the “all-purpose noodle”, any material can be thrown into it.

Hunan cuisine: not spicy, but will be spicy!

Hunan and Sichuan people love spicy, but Hunan spicy more dry and sharp, after eating a mouthful can also burst sweat in situ.

Characteristics: spicy and heavy, partial oil, salty and refreshing, rice gods.

Recommended dishes:

Minced pepper fish head: pepper piled up into a mountain, but the fish does not steal the flavor at all.

Stir-fried yellow beef: chili pepper fried meat ceiling, dry and crisp.

Lap-mei Het Steam: Hunan people's “New Year's flavor”, thick oil and heavy sauce, super strong.

Anhui cuisine: treasure dishes in the mountains

Anhui Province is not noisy, but will use the “stew” way to amaze you. It's all about slow and careful cooking of mountain treasures and wild game, Huizhou preserved meat, and stinky Mandarin fish.

Characteristics: Heavy fire work, love to stew, strong flavor, a little earthy but real.

Recommended dish:

Huizhou Stinky Mandarin Fish: The name sounds scary, but one bite is addictive.

Hairy tofu: hairy on the outside, soft and tender on the inside, great with a little hot sauce.

Yipin Wok: a pot of chowder with a lively and year-round flavor.

Chinese people can eat, not only taste, but also lifestyle

Chinese food is not only delicious, it is a collection of culture, geography, climate and human flavor. Some people say that the Chinese are “philosophers of the food world” - eating can speak of human feelings, health, festivals, heritage ...... a table to eat out of the world.

The world is so big, a lot of delicious, but like China to eat sublimated to the height of art, culture and emotion of the country, really not much.

So you ask me: Chinese people in the end how good at eating?

I can only say: you come to eat a few meals will understand, just listen to me say is useless!