What is the relationship between the formation of the eight major cuisines and the local natural environment and economic situation?

Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onion, Cangshan garlic and Laiwu ginger are all well-known at home and abroad.

Fruit production ranks first in the country, and apples alone account for more than 40% of the country's total output. The output of pigs, sheep, poultry and eggs is also very considerable. The output of aquatic products is also the third in China. Among them, the precious seafood are shark's fin, sea cucumber, prawn, Cargill, flounder, abalone, swan egg, shih Tzu, scallop, red snail and laver, which are well-known at home and abroad. Brewing industry has a long history, a wide variety and excellent quality, such as Luokou vinegar, Jinan soy sauce and Jimo old wine. , are well-known products. Such rich products provide inexhaustible raw material resources for the development of Shandong cuisine.

Cantonese cuisine in the eight major cuisines

Cantonese cuisine is also one of the eight major cuisines in China. Its formation and development are closely related to Guangdong's geographical environment, economic conditions and customs. Guangdong is located in the subtropical zone, bordering the South China Sea, with abundant rainfall, evergreen seasons and abundant products. Therefore, Guangdong's diet has always been blessed. As early as the Western Han Dynasty, the Spirit of Huainanzi contained the fine and extensive selection of Cantonese cuisine. It is conceivable that Cantonese people had mastered different cooking methods to cook different smells more than 1,000 years ago. Before that, the Tang Dynasty poet Han Yu was exiled to Chaozhou. In his poems, he described dozens of foreign bodies such as horseshoe crabs, snakes, octopus, frogs, octopus and Jiang Yaozhu in chaozhou people, which made him feel uncomfortable. But in the Southern Song Dynasty, octopus and other seafood were the top delicacies of many local dishes. In terms of ingredients and taste, it is all raw food. After that, there were not many pigs, cattle, sheep and deer eaten raw, but the habit of eating sashimi, including sashimi porridge, has been preserved to this day. But it's still the kind of situation where the white-cut chicken is cooked and the thigh bone is bloody. The characteristics of Cantonese cuisine, such as exquisite knife work, exquisite ingredients and clear but not light taste, are vividly displayed.

Cantonese cuisine is also good at learning from the strengths of various families, using it for my own use, and often learning new things. Sweet and Sour Mandarin Fish, a famous dish in Jiangsu cuisine, is well-known in the north and south of the country, but you can't go to a Cantonese banquet. Although Cantonese people like to eat mouse meat, the name of the mouse is not elegant. The famous chef of Cantonese cuisine changed the fish into a man named Qiuhuayu, named Chrysanthemum Fish, with a skillful knife worker. With this change, it is convenient and hygienic to eat one mouthful with chopsticks and knives. After transformation, Jiangsu cuisine has become Cantonese cuisine. In addition, the cooking methods of Cantonese cuisine, such as soaking, roasting, roasting and Sichuan cuisine, are all transplanted from the explosion, roasting, roasting and frying of northern cuisine. The new frying and frying methods are formed by absorbing the similar methods of western food and improving them. However, the transplantation of Cantonese cuisine is not a mechanical copy, but a combination of Guangdong's extensive raw materials, fresh and tender texture, and people's tastes like fresh and always new, thus developing. For example, the steak of northern cuisine is generally seasoned, roasted until crisp and rotten, and topped with oil, which is called clear steak. The steak in Cantonese cuisine is cooked or steamed until it is greasy, and then pushed on the clam, which is mostly expected. Representative works include Babao roast duck, shredded chicken and preserved meat. Guangdong's food culture is closely related to all parts of the Central Plains. One of the most important reasons is that there are many mainlanders who established another dynasty in history. Officials sent by the dynasties to govern Guangdong and relegate brought the northern food culture, and many chefs passed on their skills to their local counterparts, or opened their own shops to directly introduce the local food culture to Lingnan people, making it an important part of Cantonese cuisine. After the Han dynasty, Guangzhou became the transportation hub of Chinese and western sea routes; Most foreign businessmen gathered in Yangcheng in the Tang Dynasty, and merchant ships came in droves. At that time, compared with the inland areas, Guangzhou's economy developed rapidly.

Sichuan cuisine in the eight major cuisines

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu. According to the records of Huayang National Records, Pakistan's "native crops have six livestock", producing fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and it is ripe for four generations, without ambiguity." At that time, Bashu's condiments included brine, rock salt, Sichuan pepper and "Yangpu ginger". Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between Qin Shihuang's unification of China and the tripartite confrontation between the three countries. At that time, the political, economic and cultural center of Sichuan gradually moved to Chengdu. At that time, both the raw materials for cooking, the use of condiments, the requirements of cutting cooking and the level of professional cooking had begun to take shape and had the embryonic form of dishes. Qin Wanghui and Qin Shihuang immigrated to Sichuan twice, which also brought the advanced production technology of the Central Plains and greatly promoted the development of production. The Qin Dynasty laid a good economic foundation for Shu, and became richer in the Han Dynasty. Zhang Qian went to the Western Regions and introduced zucchini, beans, walnuts, soybeans, garlic and other varieties, adding cooking materials and seasonings to Sichuan cuisine. During the Western Han Dynasty, the whole country was unified, and government and private businesses were relatively developed. There are five major commercial cities with Chang 'an as the center, including Chengdu. During the Three Kingdoms period, Wei, Shu, Wu Dingli and Liu Bei took Sichuan as the "capital of Shu". Although it is divided in the whole country, it is relatively stable in central Sichuan, creating good conditions for the development of commerce, including catering industry. Sichuan cuisine has a solid foundation in its early days.

Hunan cuisine in N4 eight cuisines

Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. Its production is fine, its materials are extensive and its varieties are various. It is characterized by rich oil, strong color and strong practicability. Pay attention to the crispy, sour, hot, soft and tender taste.

Xiangxi cuisine is famous for its fragrance, sour and spicy taste, and it is rich in mountain flavor. Hunan cuisine has a long history. As early as the Han dynasty, a kind of cuisine has been formed, and its cooking skills have reached a fairly high level. Not only fish, pigs and cows, but also sauces, vinegar, preserved fruits and vegetables were found in the tombs of the Western Han Dynasty unearthed in Mawangdui, a suburb of Changsha. After the Tang and Song Dynasties, Changsha was once the political, economic and cultural center of the feudal dynasty, so Hunan cuisine developed rapidly, forming a set of cooking techniques such as stewing, stewing, roasting, frying, smoking and waxing, which became one of the famous local flavors in China. Since liberation, the characteristic technology of Hunan cuisine has been further developed.

Fujian cuisine in the eight major cuisines

Fujian cuisine is also one of the eight major cuisines, which is famous for cooking delicious food. On the basis of giving consideration to color, fragrance, taste and shape, he is especially good at fragrance and taste. Its fresh, mellow, meaty and non-greasy flavor features are unique in China's food culture.

Fujian is located in the southeast corner of China, surrounded by mountains and seas, with a mild climate and abundant rainfall all year round. In its mountainous area, trees are towering, bamboo is everywhere, and streams and rivers crisscross; Coastal areas have long coastlines and vast shallow beaches. Superior geographical conditions and rich delicacies provide unique cooking resources for Fujian cuisine. Here is rich in rice, sugarcane vegetables, melons and fruits, especially longan, litchi, citrus and other famous fruits. There are tea, mushrooms, bamboo shoots, lotus seeds and coix seed in the mountain stream, as well as delicacies such as muntjac, pheasant, partridge, river eel and stone scales. In coastal areas, seafood such as fish, shrimp, snails and mussels are abundant all the year round. According to the statistical data of Wanli period in Ming Dynasty, there were more than 270 kinds of local sea and aquatic products at that time, while according to the statistics of modern experts, there were more than 750 kinds. In the Annals of Fujian compiled in the Qing Dynasty, it was recorded that "bamboo shoots and trees are all over the world" and "fish, salt and clams are rich in green".

Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife work, exquisite cooking, blending and seasoning of soup and winning by taste. Its cooking skills have four obvious characteristics. First, it uses careful slicing, cutting and cutting to make raw materials with different textures thoroughly eaten. Therefore, Fujian kitchen knife workers have the reputation of "cutting flowers like plums, shredding like hair, and being as thin as paper". For example, in the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces respectively, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and seasoned. This kitchen knife is exquisite, jellyfish and shredded radish are mixed together, which makes it crisp, tender and refreshing and full of fun.

Zhejiang cuisine in the eight major cuisines

Southern cuisines represented by Hangzhou, Ningbo and Shaoxing became famous earlier. Zhejiang cuisine has a long history. People in the capital open restaurants in the south and use northern cooking methods to make the rich raw materials in the south delicious. "Cooking in the south and cooking in the north" has become a major feature of Zhejiang cuisine. For example, in the past, the taste of southerners was not sweet, but after northerners went south, it affected the taste of southerners, and sugar was also put in the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material. At that time, famous chefs in Shi Jing operated hundreds of hangzhou dishes dishes such as "Hundred Vegetables Soup", "Five Flavors Roasted Chicken", "Monopterus albus" and "Steamed Mud Fish with Wine", and later "Southern Meat" appeared.

What makes Zhejiang cuisine unique is that it varies from time to time and from place to place. For example, Hangzhou is a famous scenic spot in China. After the Song Dynasty, more and more emperors, generals, gifted scholars and beautiful women visited Hangzhou, and the catering industry came into being. Its production is exquisite and diverse, and it likes to name dishes after scenic spots. Cooking methods are mainly frying, frying, stewing and frying, which are fresh and crisp. Ningbo, located in the coastal area, is characterized by "salty and fresh" and "salty and fresh and smelly" flavor. He is good at steaming, stewing and stewing seafood, emphasizing freshness, softness and smoothness, paying attention to soup and keeping the original flavor. Shaoxing cuisine is good at cooking seafood and poultry, with crisp and waxy taste and rich rural flavor. The main famous dishes are West Lake vinegar fish, Dongpo meat, crab soup, hometown southern meat, dry-fried bell, steamed meat with lotus leaf powder, West Lake shepherd's purse soup, Longjing shrimp, Hangzhou braised chicken, Tiger running flat fire and dried vegetables.

Jiangsu cuisine, one of the eight major N7 cuisines, is a local cuisine in Jiangsu. Jiangsu is a place where famous chefs gather. The first professional chef named after the China classic and the first city named after the chef's surname are all here. Make wild chicken soup for Emperor Yao, named Guo, which is today's Xuzhou, hence the name Peng Keng, also known as Peng Zu. Gong Yu and Huai in Xia and Yu Dynasties were tributes until Ming and Qing Dynasties. "People with beautiful dishes have regional beauty", and leek flower, a beautiful vegetable in Taihu Lake in Shang Tang era, has also become an elegant temple. In the Spring and Autumn Period, Yi Ya of the State of Qi taught art in Xuzhou, and the "fish belly mutton" created by him spread through the ages, which is the origin of the word "fresh". In order to stab the King of Wu, Zhuan Xu made a "whole fish moxibustion" at Daiwa College in Taihu Lake, and one of them was the "Squirrel Mandarin Fish" in Songhelou, Suzhou. Liu An, king of Huainan in Han Dynasty, invented tofu in Bagongshan, which was first spread in Jiangsu and Anhui. Emperor Wu of the Han Dynasty drove the barbarians to the seaside and found that the "fish intestines" that fishermen liked were delicious, and Ming Di in the Southern Song Dynasty was also very cold. In fact, "fish intestine" is the white ovary of squid fish. When Hua Tuo, a famous doctor, was practicing medicine in Jiangsu, he and his Jiangsu disciple Wu Jin both advocated "cremation" of cooked food, that is, diet therapy. Liang Wudi ZSZSZSZ believes in Buddhism, advocates vegetarianism and takes gluten as a dish. Ge Hong in Jin Dynasty had a "Five Scholars" theory, which had a great influence on Jiangsu edible fungi. Zanning, a monk in the Southern Song Dynasty, wrote Bamboo Shoots and summarized the experience of eating bamboo shoots. Tofu, gluten, bamboo shoots and mushrooms are called the "four donkey kong" of vegetarian dishes. The origins of these delicacies are all related to Jiangsu. In the Northern and Southern Dynasties, the "Tianchu" in Nanjing could make dozens of dishes with one melon and dozens of flavors with one dish. In addition, 1500 years ago, there were records of pickled eggs and pickled cucumbers.

Anhui cuisine in N8 eight major cuisines

Anhui cuisine consists of Huizhou cuisine along the Yangtze River, Huaihe cuisine and Huizhou local cuisine. The dishes along the Yangtze River are represented by the local dishes in Wuhu and Anqing, and later spread to Hefei, where they are good at cooking seafood and poultry. The dishes along the Huaihe River are composed of local dishes such as Bengbu, Suxian and Fuyang.

Anhui Anhui cuisine is the main representative of Anhui cuisine, which originated in Shexian county at the foot of Huangshan Mountain, namely ancient Huizhou. Later, Tunxi Town along the Xin 'an River became a distribution center for famous teas such as "Qi Hong" and "Tunlu" and local products such as Huimo and She Yan, with a prosperous business and developed catering industry. The focus of Anhui cuisine gradually shifted to Tunxi, where it was further developed. Song Gaozong once asked Wang Zao that Wang Zao was still a bachelor, and Wang Zao quoted Mei's poem to answer "Cowtail Beaver in the snow, horseshoe turtle in the sand". Oxtail civet is civet cat, also known as white forehead. Anhui cuisine is good at boiling, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.