кување - techintroduce

Основно објашњење

<п>[Кување;Кулинарска уметност]Кување,кување,кување.<п>"Cooking"meansboiled,and"cooking"meanscooked.Inanarrowsense,cookingisthethermalprocessingoffoodrawmaterials,andtherawfoodrawmaterialsareprocessedintomaturefood;inabroadsense,cookingItreferstothereasonableselectionandallocationoffoodrawmaterials,processingandcleaning,heatingandseasoning,sothatitbecomesamealthathascolor,aroma,taste,shape,quality,nutritionandbeauty,issafeandharmless,isgoodforabsorption,isbeneficialtohealth,andstrengthensthehumanbody.Dishesincludeseasonedcookedfood,aswellaspreparedrawfood.

Објашњење цитатом

<п>Такође се помиње као "кување хране". Кувајте храну, кувајте храну.<п>TangSunti's"PrefacetothePoliticalOdetoPeiGong,theGovernorofJejuintheTangDynasty":"Vegetablefoodcanbecookedwithit,andwildtimescanbedriedwithitsdampness."SongLuyou"TenRhymesofEatingWaterChestnuts":"Therearenofaultsinpicking.InJapan,thereisasecretrecipeforcooking.""MingHistory·LezhiII":"Thecookingisstrict,buttheboardingissolemn."QingPuSongling"StrangeStoriesfromaLonelyStudio·XiangSkirt":"Russiandishesarelisted,andcookedproperly. "ЗоуТаофен,"ПингЗонг"Реминисценце"18:"Садржај ових женских часописа су вероватно романи и монографије о породици, кувању, одећи, итд."<п>ЦулинариЦултуре<п>"CookingFu"(Author:CangshanMuyun)<п>Печеноandcookedfood,eachhasitsownflavor;meatandvegetablesaretheclassics.Thebeautyoftheworldisthegiftofthemountainsandrivers,thesunandthemoon;thedesiretoeatanddrinkistakenfromthelightandshadowofthecup.ThethreemealsextendtheincensetotheEMI,andonenight'smealwillhelpyoutoflourish.Onfood,thewayofeatingisbothmacroandsubtle;theprinciplesofdrinkingandeatingtasteareallrefined.Orthecollectedvegetables,orthebeastsoffishingandhunting,orthebeautyofanimalhusbandry,orthegrainoffarming,ortheessenceofthesea,allcanbecookedinapottodistinguishthedemeanor.<п>FujiaShileistoveisusedasastovetocooktheseaandthesky.Theingredientsaretakenfromtheconvenientplace,theskillisdexterous,theheatisthemeaningofthethreeflavors,andthecookinginheritsthehumanculture.Ormeat-basedfood,vegetarianfoodsupplements,turnseasonalvegetablesintodelicious,harvestedinthefiveinternalorgans.OrtheseafoodistheShang,thelandfoodsupplementsit,andthecookingpalmisthepresentclassic,whichisdisplayedinthestomach.Forthefreshnessoffishandwine,Nanfuisfiercelyattackingporridge;forthebeautyoffastfood,Beikewarmstovetoadjustnoodles.Fullproofofthebeautyofthesouthernporridgeandthenorth,eachhasascoopofearsintheocean.Inthemeal,youmusthavetheabilitytopaintandwritethoroughly;theexpertincookingandstewmusthavethetechniqueofcarvinganddetailing;youmustnotgetthewonderfultaste.<п>Stir-friedandbraised,itiscalledadelicacy,anditisreviewedbyimmortals;itispickledandsoaked,andthecrispnessofthetastebudsispraisedbythetastebuds.RaoGaoshisalivates.Masterswordsman,cleverlytaketheskillofthecourt;masterkitchenkungfu,witthehomelyfantasies.Apotofcongregation,verydeliberate,althoughitisdifferentfromtheriverandthemountain.Itmaybesaidthatifthetasteisfirstbrewed,theremustbeasecretbook,butthesecretmethodisoftenlost.Therefore,themorevulgaritsskills,andthelongeritsflavor.

Основно значење

<п>Састојциarethematerialbasisofcooking.Withthedevelopmentofmycountry'seconomy,cookingmaterialshavebecomemorecolorful.BothinternationalcookingmaterialsandChinesetraditionalcookingmaterialshaveshowntheirabilities.Cookingrawmaterialshavebeengreatlydevelopedandimprovedintermsofvariety,specifications,quality,andquantity.Traditionalandinnovativecookingingredients,combinedwithcookingtechniques,aretransformedintonewdelicacies,meetingtheneedsofpeopleallovertheworld,andinjectingstrongvitalityintothedevelopmentofChinesecooking.Manydishessuchastraditionalcookingingredientssuchaschicken,duck,fish,pig,beef,sheep,etc.,aretheresultofthehardwork,painstakingmanagement,tailoringoftheskillsofthepastgenerationsofchefsinmycountry,reasonableuseofmaterials,ingeniouscompatibility,meticulouscooking,andcarefulconditioning.,Leavingadeep-rootedimpressioninpeople'sminds,formingdifferentcookinggenresandfoodculture.However,manynewcookingmaterialsimportedfromabroadhaveenteredthecateringmarket,expandedthefoodstructure,injectednewvitalityintomodernChinesecuisine,andprovidedsufficientmaterialguarantee.Forexample,artificiallyhatchedsalmon,duck-billedfish,fatcows,crocodiles,ostriches,etc.,havebeenusedingeniously,rationally,scientifically,economically,andboldly,creatingmanynewflavordishes,adaptingtothedietarycultureofthemasses.ThechangingrhythmofChinesecuisinesatisfiesthepursuitoffoodatdifferentlevelsofconsumption,andalsoopensupanewhorizonfortheoveralldevelopmentofChinesecuisine.Suchasplant-basedcookingingredients-amaranth,cress,bracken,purslane,platycodon,houttuyniacordata,burdock,toon,beansprouts,willowbuds,locustflower,perillaleaves,mint,braseniaandsoon.Artificialandscientificallycultivatedsnowpeas,Italiankale,NewZealandcauliflower,Frenchcoriander,Americancherrytomatoes,babycorn,Hawaiiancelery,Japaneseclover,cherrycarrots,purplecabbage,shiitakemushrooms,enokimushrooms,bamboofungus,oystermushrooms,Tricholoma,hairvegetables,strawmushrooms,etc.,haveallbecomerecognizedcookingingredients.<п>Intermsofseasonings,traditionalseasoningsaremoreserializedandstandardized,andavarietyofseasoningsandsemi-finishedvegetablecookingoilshavebeenformed,suchastomatosauce,spicysoysauce,vinegar,lightsoysauce,darksoysauce,Garlicchilisauce,deliciousfreshsoysauce,hoisinsauce,Zhuhousauce,sataysauce,originalchilisauce,brine,oldsoysauce,ricevinegar,balsamicvinegar,oystersauce,barbecuesauce,Portuguesesauce,garlichoney,currysauce,garlicchilisauce, GuilinFermentedBeanCurd,SoySauceChickenSauce,SoySauce,BeanSpicySauce,GuilinChiliSauce,SpareRibSauce,MarinatedSauce,PremiumSoySauce,ShrimpSauce,HoisinSauce,FishSauce,KyotoSauce,"Kraft"SaladSauce,WonderSauce,Datargetsauce,Frenchsauce,Russiansauce,Italiansauce,Dutchsauce,barbecuesauce,chickenpowder,beefessence,etc., широко се користе у кинеској кулинарској и угоститељској индустрији.<п>Thereasonwhycookingcanbecomeatechnology,anart,andacultureisthatithasthefollowingmeaningsandfunctionsinhumanlife:<п>1.Provideanutritiousdiet,strengthenthebody,andmeetthematerialneedsofhumandietarylife.<п>2. Обезбедите здраве и безбедне оброке и обезбедите хигијену хране.<п>3. Обезбедите оброк са комбинацијом боје, облика и укуса.<п>4.Createanddevelopfoodcultureandpromotetheconstructionofhumancivilization.

Функција

<п>Cookingmainlydealswithfood,suchascutting,planing,choppingandothermethodstomakefoodbrokenandeasytoeat,picklingoraddingseasoningstomakefoodmoredelicious,orheatingFoodetc.Heatingfoodusuallysoftensandsterilizesfood,andmakesiteasierforthebodytoabsorbthenutrientsofthefood.5-60°Cisthetemperatureatwhichmanyfoodbacteriathrive.Chicken,duck,fish,meat,andmilkshouldallbekeptinthistemperaturerange.Refrigerationandfreezingcannotkillbacteria,butcanonlydelaytheirgrowth,allowingfoodtobestoredforalongerperiodoftime.

Разликама

<п>Beforestudyingcookingandcookingmethods,thedifferencebetweenthetwoconceptsshouldbeclarifiedfirst.Peopleareusedtoconflatingcookingwithcooking,whichisinappropriate.Thesetwoconceptshavetheirownmeaningsandmustbestrictlydistinguished.Sowhatis"cooking"?"Cooking"meanstocook."Cooking"meanscooked.Theterm"cooking"hasnarrowandbroadinterpretations.Thenarrowinterpretationreferstocookedfood;thebroadinterpretationreferstotheentireprocessofcookingvariousmeals.Theselectionofrawmaterials,preliminaryprocessing,cuttingandmatching,etc.areallpreparedfor"cooking"andserve"cooking".Therefore,startingfromtheselectionofrawmaterials,preliminaryprocessing,cuttingandblending,variousoperationsarecarriedoutaccordingtothedifferentrequirementsofvariousproductstoformasystem,whichiscalled"cooking".Peopleareusedtodividingcookingintoredandwhitecases."Cooking"generallyreferstotheredcase.Comparedwithcooking,cookinghasamuchnarrowermeaning.Simplyput:"cooking"referstonon-staplefoodprocessingandviceversa.Abbreviationforfoodprocessing.Cookingandmixingaretwoinseparablelinksintheproductionofdishes."Cooking"isheatingtreatment,whichisthecontrolofheat,whichoriginatedfromtheuseoffire."Tune"meansseasoning,whichoriginatedfromthediscoveryofsalt.Therefore,"cooking"isanimportantpartofgastronomy.

Састојци

<п>Cookingfirstrequiresrawmaterials,alsoknownasingredients.Goodcookingrequiresfreshandhigh-qualityingredients.Payattentiontotheshelflife.<п>Типови састојака<п>Житарице (пиринач, резанци, пшеница, разна житарица, итд.)<п>Месо<п>Поврће, воће<п>Јестива масти<п>Зачињање

Обрада састојака

<п>Duetothecharacteristicsoftheingredientsorthedifferentformsoftheingredients,thecookingmustfirstbeprocessed.Itcanbestoredlongerafterprocessing.<п>Васхордефрост<п>Пееландцут (резање, исецкати, коцкице, млевено)<п>Зачињањеbeforecooking(forconvenience,Састојциareoftenpickledbeforecooking)

Цоокингметходс

<п>Постоји много метода кувања:<п>1.Уље за пренос топлоте:<п>Пржене, пржене, залепљене, куване, пржене, крчкане<п>Cooking:themarinadedoesnotaddstarchtothickenthemarinade.<п>Фриедравматериалс, тзв.стир-фри.<п>Након пржења, вода пребацује загревање: кувати, динстати, динстати, динстати, динстати<п>Boiling:firstfrytheingredients,thenaddthesoupuntilcooked.Theseasoningcanbeaddedbeforeorafterthesoup.<п>Вариво: Згуснути пре сервирања и заједно прокувати.<п>Гулаш: пржи се, прво пржи, па се дода супа и зачини, лагано загрева док се не кува.<п>Bake:Afteraddingthesoupandseasonings,heatslightlyuntilitisalmostcooked,andthenheatupthesoup.YuTongbraised.<п>Печење на роштиљу: Згусните месо пре сервирања, а затим кувајте.<п>Theprocessofaddingseasoningstothefriedordeep-friedrawmaterials,suchasprawns,cruciancarp,etc.,whichhavethecharacteristicsofcrispytasteandrichjuice.<п>2. Пренос топлоте водом:<п>Кувано, испрано<п>Прокувати: материјал ставити у воду (хладно, топло, отворено), и загрејати до кувања<п>Гулаш:Екцитингфиретоцоллецтсоуп.Ицооквитхтхесаме.<п>Simmering:Mainlyusedformaterialsthatarenoteasytocrisp,suchasfeetandclaws.Widesoupandprosperousfire.<п>Иуан:Вармандхотфоралонгтиме.ИуТонгсиммеринг.<п>3.Стеамхеаттрансфер:<п>Стеаминг,鲊<п>4.Остало:<п>Пирјано, сос, димљено, печено, крчкано, кисело, бацано, цртање жице<п>Baked:cookingmethodsthatusesaltastheheatingmedium,suchassalt-bakedchicken,thefinisheddishhasthecharacteristicsofmellowtasteanddeliciousflavor.<п>Зачињање:Cuminpowder

Цоокингцоммонсенсе

<п>1. Није препоручљиво додати со или печено месо прерано:<п>Sodiumchloride,themaincomponentofsalt,iseasytocoagulatetheproteininthemeat,shrinkthemeat,andthemeatbecomeshardandnoteasytoburn.<п>2. Тигањ не би требало да се прегрева:<п>Печеноdishesthatareoverheatedoftenarepronetolow-acidstomachorgastriculcers.,Ifnottreatedintime,cancerwilloccur.<п>3. Не додајте хладну воду, месо и кување костију:<п>Месоandbonecontainalotofproteinandfat.Suddenlyaddcoldwaterduringcooking.Whenthetemperatureofthesoupdrops,theproteinandfatwillsolidifyquickly,andthespacebetweenthemeatandbonewillshrinktogetherwithoutbecomingrotten.Moreover,theumamitasteofthemeatandboneitselfwillalsobeaffected.<п>4. Некувана соја не треба јести:<п>Soybeanscontainasubstancethatcanhindertheactivityoftrypsininthehumanbody.Peopleeatuncookedsoybeans,itisdifficulttodigestandabsorbsoybeanprotein,andevendiarrheamayoccur.Theconsumptionofsoybeansthathavebeenboiledandburntwillnotcauseproblems.<п>5. Није препоручљиво ставити МСГинбоиледеггс:<п>TheeggitselfcontainsglutamicacidwhichisthesameingredientasMSG.Therefore,thereisnoneedtoaddMSGwhenscrambledeggs,MSGwilldestroythenaturalflavorofeggs,andofcourseitisawaste.<п>6. Намирнице на бази киселина не би требало да садрже МСГ:<п>AcidfoodsareheatedwithMSGathightemperature,andMSG(glutamicacid)willchangeduetolossofwater.Disodiumpyroglutamate,althoughnon-toxic,hasnoumamitaste.Inalkalinefood,whenthesolutionisunderalkalineconditions,monosodiumglutamate(sodiumglutamate)willbeconvertedintodisodiumglutamate,whichhasnoumamitaste.<п>7.Theoilthathasbeenrepeatedlyfriedisnotsuitableforconsumption:<п>Theheatenergyutilizationrateoftheoilthathasbeenrepeatedlyfriedisonlyaboutone-thirdofthegeneraloil.Andtheunsaturatedfatincookingoilwillproducevariousharmfulpolymersafterheating,thissubstancecanmakethehumanbodygrowthstagnation,liverenlargement.Inaddition,thevitaminsandfattyacidsinthisoilaredestroyed.<п>8. Замрзнуто месо не сме да се одмрзне на високој температури:<п>Putfrozenmeatnexttothestoveanddefrostinboilingwater,becausethemoistureinthemeattissuecannotItisquicklyabsorbedbythecellsandflowedout,andtheoriginalqualitycannotberestored.Whenthetemperatureishigh,thesurfaceofthefrozenporkwillformahardfilm,whichaffectsthediffusionoftheinternaltemperatureofthemeat,andcreatesopportunitiesforbacteriatomultiply,andthemeatiseasytodeteriorate..Frozenmeatisbestthawednaturallyatroomtemperature.<п>9.Itisnotadvisabletoremovetheskinwheneatingeggplant:<п>Itisavitaminthatisveryusefultothehumanbody.Amongallthevegetablesinourcountry,theeggplantcontainsVitaminPisthehighest.ThemostconcentratedplaceofvitaminPineggplantiswherethepurpleepidermisisconnectedtothemeatquality.Therefore,eggplantshouldbeeatenwiththeskininsteadofpeeled.<п>10.Алуминијум-гвоздено посуђе не треба мешати:<п>Aluminumproductsaresofterthanironproducts.Thesoftaluminumshovelwillbequicklywornoutandenterthestir-fry.Itisveryunfavorableforpeopletoeattoomuchaluminum.

Зачињање

<п>Листа зачинаЗачини који се користе у кувању су: со, вино, шећер, сирће, соја сос, мононатријум-глутамат, чили, бибер, бибер, ким, анис, цимет, цимет, кора мандарина, зелени лук, ђумбир, бели лук, сос од парадајза, паприка од пет звездица, паприка од зачина мента, темпех, резанци, јужно млеко, ферментисани пасуљ, сос од каменица, сусам, сусам, КСОсауце, каранфилић, ловоров лист, рузмарин, ванилија, кардамом, деветослојни торањ (босиљак), жалфија, тимијан, лаванда, чај, итд.<п>Релатедтоолсфорцоокинг<п>Лонац (вок, тигањ, тепсија...)<п>парни апарат, рерна, кувало за пиринач<п>ножеви (кухињски нож, нож за сецкање костију, воћни нож, плетени нож, таласни нож...), плоча, камен за оштрење<п>лопатице, штапићи, кашике<п>фордиет<п>p><п>Штапићи за јело, кашике, бамбусови штапићи<п>Селецтоил<п>Oliveoilshouldavoidhightemperatureandsoybeanoilmustbeheatedforconsumption.Theseseemtobepeople'sconsensus.However,expertsemphasizedthatevensoybeanoilshouldnotbeheatedrepeatedly,otherwiseitwillbedangerous.<п>Oliveoilisdominatedbymonounsaturatedfattyacids,whilesoybeanoilandcornoilaredominatedbypolyunsaturatedfattyacids.Thehigherthedegreeofunsaturationoffattyacids,theworsetheirheatresistance,andtheeasieritistoundergooxidativepolymerization,hydrolysis,cleavage,cyclizationandotherreactionswhenheated.Therefore,usingthesefatsandoilsrichinunsaturatedfattyacidstostir-frymeatandstewfish,thecholesterolinanimalfoodsmaybeoxidizedintooxidizedcholesterol,whichisjustasharmfultothehumanbody.<п>Oliveoilandteaseedoil,whicharerichinmonounsaturatedfattyacids,aremostsuitableforcolddressing.Heatingwilldestroytheirnutritionalvalueandgenerateharmfulsubstances.<п>Peanutoilissuitablefordailystir-frying.Soybeanoilisthesafestfordeep-frying,butitisalsonecessarytoavoidrepeatedfrying,andtominimizetheintakeoffriedfoods.<п>Основне вештине<п>Основне вештине технологије кувања обухватају: 1. Технологију ножева; 2. Технологију храњења; 3. Технологију димензионисања и пасте; 4. Овладавање топлотном технологијом; 5. Технологију згушњавања и прскања сока; 6. Време и количину зачина за овладавање технологијом и плочом; 7. Технологију утовара.<п>Хотдисхес<п>Aftertheediblerawmaterialsareprocessedandchanged,thedishespreparedbyvariousheattransfermethodsormethods,afterreasonableseasoningandproperfireconditions,areedibleThedegreeofheatrequiredbythediners,suchdishesarehotdishes.<п>Атрибути<п>Атрибути јела су генерално изражени у три аспекта, а то су: "боја, арома, укус", а такође и званиедитатрибути: "боја, мирис, укус, јело" да би били свеобухватнији, атрибути јела треба да буду шест аспеката "квалитета, боје, ароме, укуса, облика, и калкулације, да би се укључило" у thedegreeofheat,whichmeetsthesanitaryrequirementsofsterilization,etc.;theso-called"color"includesthecolormatchingofmainingredientsandauxiliarymaterials,andthecolormatchingofmaterialsandjuices.,Aswellasthecolorandlusterofthedecoration;theso-called"fragrance"includesthesmellofmeat,fish,vegetable,fruitandotheraromasthatcanbesmelled;theso-called"taste"istheuniquesalty,sweet,Thesourtaste;theso-called" облик "укључује зрели облик главних састојака и помоћне материјале у посуди и слику посуде у посуди; тзв. "посуду" укључује облик и величину јела сразмерно квалитету јела, текстура и боја јела, текстура и боја јела, текстура и боја јела, јесу сразмерно десетинама, бојама јесуразмерно јесу, бојама јесуразмерно са, иком, боја је мекана.<п>Услови<п>Theconditionsthatconstitutetheattributesofadisharecuttingandmixingtechniquesandcookingtechniques.Amongthem,cookingtechnologyisthemainconditionthatconstitutestheattributesofdishes.Thereasonisverysimple,inanutshell:theproductionofgeneraldishes.Allmustgothroughtheeightprocessesofrawmaterialsorting,fileselection,cuttingandshaping,ingredients,cooking,heatingandcooking,seasoning,andserving.Thefirstfourprocessesarethescopeofcuttingandmixingtechnology.Althoughitisalsoveryimportantfortheattributesofthedishes,suchasthedelicatearrangementoftherawmaterials,theappropriatedivisionandselection,theappropriatecuttingshapeanduniformsize,andthereasonablecombinationofmainingredientsandauxiliarymaterials,etc.Itisonlyaprerequisiteforthevariousattributesthatmakeupadish.Cuttingandmatchingtechnologycanonlymakethe"shape:change"oftheingredientsofthedishes,andmoreimportantly,makethe"qualitative"changesoftheingredients,andfinallyconstitutetheperfectattributesofthedishes.<п>Класификација<п>Oneiscolddishes,andtheotherishotdishes.Хотдисхесarethemainpartofthedishes,andcolddishesarethe"pioneer",sobothtypescannotbeignored.

Цоокингеффецт

<п>Цоокингеффецтcangenerallybedividedintothefollowingaspects:<п>1.Sterilization.Rawfoodmaterials,especiallytheleafwallsofvegetables,nomatterhowfreshandclean,therewilloftenbesomebacteriaandvariousparasites.Ifitisnotkilled,humansarepronetodiseaseaftereating.Fungiandinsectsaremoreafraidofhightemperature,generallyataround80degrees,theycanbekilled.Therefore,cookingisaneffectivemeasureforsterilization.<п>2.Rawtocooked.Cookingcanmakethemain,auxiliarymaterialsandseasoningsundergoaqualitativechangeafterheating,thatis:fromrawtocooked.Allkindsoffoodmaterialsmustbecookedtobecomeedibledishes.<п>3.PromotenutritionDecompositionofingredientsisconducivetodigestion.Allfoodmaterialscontaincertainnutrients.Thenutrientsinfoodandthenutrientsinfoodmustbedecomposedbeforetheycanbeabsorbedbythehumanbody.Cookingcanpromotethedecompositionofnutrientsinfoodmaterials,suchas:Starchcanbegelatinizedwhenheated,whichisbeneficialtothedecompositionofstarch;proteincanbevariablysolidifiedwhenheated,andthedenaturedproteincanbeeasilydecomposedintoaminoacidsforhumanabsorption;fatcanbehydrolyzedintofattyacidsandglycerolwhenheated.Cookingcannotonlyreducehumandigestion.Theburdenoffood,andcanimprovethedigestibilityoffood.<п>4.Adjustthecolorandincreasethebeauty.Cookingcanmakethecoloroftherawmaterialsmorebeautiful.Forexample,theleafyvegetableswillbecomemoregreenafterheating;thefishfilletwillbemorebeautiful.Purewhite;shrimpwillbebrightred,etc.Ifitismatchedwithvariousflavorsandingredients,thecolorwillbemorecolorful.Therearealsosomerawmaterials,suchassquidandkidney,afterbeingcookedwithaknife,whichcanbecookedintovariousbeautifulshapes,whichwillgivepeopleEnjoywithbeauty.<п>5.Blendthetasteandpromoteappetite.Rawfoodingredientseachhaveaspecialtaste,andsometastesarenotsuitableforhumantastes.Especiallyfishandsheep.Fishysmellisevenmoreannoyingtopeople.Throughcooking,condiments"diffuse","penetrate"andinfluenceeachotherduringheating,whichwillmakesomefishysmellsormanysingleflavorsbecomecomplexdelicaciesthatpeoplelike.Promoteappetite,suchas"sweetandsourfish","mushroomchicken"andsoon.<п>6.Adjustthejuicetopromotetherichnessofthedishes.Whenthefoodingredientsareheated,partofthewateroverflowsandevaporates,makingthemainandauxiliarymaterialschangeItisnotsaturated.Inthisway,addingfreshsoupandcondimentsduringcookingcaneasilybeabsorbedintothemainandauxiliarymaterialstomakethedishesmoredelicious.Ofcourse,itisnecessarytoscientificallymasterthebestwaytoaddfreshsoupandseasoningtothecookingprocess.Goodtime.<п>Печено<п>Afterpreliminaryprocessing,theboneless,tenderandcrispanimalandplantmaterialsarecutintoslices,dices,strips,silkorcutaccordingtotherequirementsofthecookingtemperature.Aftertheknife,putthefryingspoononthefire,addthebaseoiltoheat,addthecutingredientsandquicklyturnoveroraddaproperamountofwhiteoiltothefryingspoonandcookto120degrees.Fromlefttoright,pushthemainingredientsintothesizingmouthandcook,drainofftheremainingoil,putgreenonion,gingerandauxiliaryingredientsintheoriginalspoon,andcookoutthespoonwiththerightwhitegreenjuice.Bothmethodsarecalledstir-frying.<п>Захтеви за пржење уз мешање<п>Stir-fryingisgenerallycookedwithrapidandstrongfire.Inordertokeeptherawmaterialstenderanduniquemoisture,thecookingmustbefastandshorttopreventsoup.Maximumpreservationofnutrients.<п>8.Whatisrawstirfry?Giveexamplestoillustratethecharacteristicsofthedishes.<п>Themainandauxiliarymaterialsareallrawmaterials.Afterprocessingandchangingtheknife,theyareputintoahotfryingladlewithbaseoilforquickfry,andalittlebitofbaseisadjustedbeforethespoonisreleased..Forexample,friedgreenpepperwithslicedporkischaracterizedbysaltytaste,reddishmeatincolor,greenpeppergreen,crispandtenderanddelicious,andpleasantfragrance.<п>9.Whatiscookedfried?Giveexamplestoillustratethecharacteristicsofthedishes.<п>Therawmaterialsmustbecooked,andthemethodofoperationisthesameasthatoffrying.Suchastwice-cookedmeat,thinlyslicedcookedmeat,stir-fryspoonwithappropriateamountofoilandcookfor5tomature,thatis,150degrees,putinthechoppedmainingredients,pushandpourintoacolander,drainofftheremainingoil,putbeanpaste,greenonions,garlicslicesandmainingredientsintheoriginalspoon.Stirfrytheingredients,addavarietyofseasoningstocook,usestarchtoadjustalittlebitofgorgonbeforespooning,thiskindoffryingmethodalsohascookingjuice.Thedishesarereddishincolor,oily,saltyandspicy,slightlysweet,andnotgreasy.<п>Равандцоокедстир-фри<п>Therawandcookedstir-fryrawmaterialsareraworcooked.Thecookingprocedure:stir-fryspoonandbaseoiltoheatup,firstputtherawmaterialandstir-fryuntilitissixmature,andthenaddtheclinkerAndseasoningsarequicklyfried.Suchas:friedrawandcooked,reddishcolor,saltyandfragrantnotgreasy.<п>Печеноinwater<п>Печеноinwaterisonlyusedforscrambledeggs.Whencooking,putanappropriateamountofwaterinafryingspoontoboilandaddseasonings,findasaltyandfreshmouth,slowlypourthebeateneggintothespoon,pourthemainingredientswhilepushingwithaspoontomakethemainingredientssolidifiedandcooked,beforeservingPutthecoriandersectionandaddsomesesameoiltoenhancetheflavor.Suchas:Stir-friedyellowcabbagewithwater,characteristics:goldencolor,saltyandfreshtaste,tender,lightandnotgreasy.<п>Смоотхлистир-спр<п>Choosetenderanimalrawmaterialsandcutthemintosilk,slices,dices,stripsandothershapeswithaknife,sizingwitheggwhiteandstarch,andusewarmoiltoloosenthem.Draintheremainingoilinacolander,putgreenonion,gingerandauxiliaryingredientsintheoriginalspoon,pourinthecookedmainingredients,cookandstir-frywiththeclearsauce.Becausetheinitialheatinguseswarmoilandsmooth,soitiscalledsmoothfry.Suchasfriedchickenshreds,features:thedishesarewhiteincolor,clearjuice,tender,andtastesaltyandfresh.<п>Cookingisthesumofmaterialwealthandspiritualwealthcreatedandaccumulatedbyhumansinthepracticeofcookingandeating.Itincludescookingtechnology,cookingproductionactivities,allkindsoffoodproducedbycooking,dietaryconsumptionactivities,andmanyspiritualproductsderivedtherefrom.<п>Chinesecookingculturehasuniquenationalcharacteristicsandstrongorientalcharm,whichismainlymanifestedinharmonyandunitywiththeenjoymentoftasteasthecoreandthepurposeofdietandhealth.

ЦулинариАрт

<п>Chineseculinaryartisgraduallyformed,developedandenrichedinthedevelopmentprocessofculinaryhistory.Ithasthecharacteristicsofcloseconnectionbetweenpracticalpurposeandaestheticvalue.Forexample,theshapeofceramiccookwareisdesignedfrompracticalneeds.Theoriginalintentionistoplaceitsmoothlyandevenlyheat,butitgivespeopleasymmetricalandbalancedbeauty.Thecontinuousevolutionofpottery,bronze,andironwareisnotonlyanimprovementincraftsmanshipandperformance,butalsoanintentiontopursuethebeautyofform.Withthedevelopmentofmaterialproductionandtheprogressofsociallife,cookinghasbecomemoreandmoreaesthetic,untilithasdevelopedintoavarietyofcolorfulandcolorfuldishesandrichandgorgeousbanquetswithbothpracticalandaestheticvalues.AlthoughChineseculinaryartisrestrictedbyfactorssuchascookingmaterials,cookingtechniques,andpracticalfunctionsoffood,ithasrelativelimitations,butcomparedwithotherarttypes,ithasitsownartisticcharacteristics,thatis,theintegrationofpainting,sculpture,decoration,andgardening.Andotherartformsinone.<п>TherearemanyformsofexpressionofChineseculinaryart.Herewemainlyusethecolor,shape,fragrance,taste,flavor,andcombinationofthebanquet.Peopleoftenrefertotheformerastheartoftaste;thelatterastheartoffeasting.<п> cooking

<п>Тхеартофтастеandtheartofbanquetsboildowntotheartoftaste.Chinesecookingnotonlypaysattentiontothebeautyofphysicaltaste,butalsopaysattentiontothebeautyofpsychologicaltaste(thatis,thetasteoutsidethetaste),sothatpeoplecangetthesatisfactionoftheblendofmaterialandspiritinthedietpreparedbythecook.ThisistheessenceofChineseculinaryart.<п>Тхеартофцолорвисионлиесинцоокингсеасонингс<п>Theroleofseasoningscannotonlyincreasethecolorvisionofthedishes,butalsomakethetastemoredelicious.Foodsafetyexpertsremindedthatitisthemostbasicsoysauce.Whenbuying,makesurethatyoucannotaddsugar,noprecipitatedimpuritiesandmildewfloatingfilm.Onlythosethatmeettheseconditionsaregoodsoysauces.<п>Firstofall,whenbuyingsoysauce,youcanfirstidentifytheprosandconsofsoysaucefromthetaste,smellandcolor.Anythingthatismellowanddeliciousandsmellsgoodisagoodsoysauce;ifithasastrangetaste,smells,tastessour,bitter,enzyme,astringency,etc.,itisnotagoodsoysauce;intermsofcolor,itisreddish-brown,brightandshiny.Itisgoodsoysauceifthereisnoblackening,noprecipitationofimpurities,andnomildewfloatingfilm;onthecontrary,itisnotgoodsoysauceifitisturbidandblack,withfloatingfilmimpuritiesprecipitated.<п>Inaddition,somesoysauceshavealotofsugaraddedbecauseoftheirpoorquality.Thiskindofsoysauceisevenworse.Therefore,whenbuyingsoysauce,itisrecommendedthatyoufirstsmelltheburntsmellinsomeofthetestproductsprovidedbysupermarkets,anditisbestnottobuysugaredsoysauce.

Тхеартофтасте

<п>People’schoiceoffoodhaslongsincegotridofthedependenceoninnateinstincts,andtheacquiredexperienceismainlyobtainedthroughupbringing,includingnatural,physical,psychological,andcustomary.Thecoreofmanyfactorsisthepracticalandaestheticchoiceoftaste.Thetasteartreferredtobyculinaryartreferstothetasteofaestheticobjectsinabroadsense.Thebroadsenseoftasteisintricate.Thetasteandsmellofdelicaciesthatpeoplefeel,includingsimplesalty,sweet,sour,bitter,pungentandever-changingcompoundflavors,belongtothechemicaltaste;thesoftness,viscosity,elasticity,coagulationandpowderyandgranularpropertiesofdelicacies,Block,sheet,foamandothertactilecharacteristicssuchaswatercontent,oilinessandfatnessofthefood,belongtothephysicaltaste;itisdeterminedbytheperson’sage,health,mood,occupation,andthediningenvironment,color,sound,lightThefeelingofdelicaciesformedbyeatingcustomsisapsychologicaltaste.ThecookingandblendingofChinesecookingispreciselyinthefaceofintricatetastephenomena,usingseasoningmaterials,cookingingredientsandwaterascarriers,expressingtheindividualityoftaste,combiningtastes,andcombiningtheneedsofpeople’spsychologicaltaste,cleverlyReflectthetasteoutsidethetasteandthenostalgia,tomeetpeople'sphysiologicalandpsychologicalneeds,andtoshowthecoreoftheculinaryartthatcombinespracticalityandaesthetics.Cookingtechnologyisameanstorealizetheartoftaste.Itsmainthemeis"makeitcomeoutwithtaste,makeitcomeinwithouttaste".

Тхеартоффеастинг

<п>isanotherformofexpressionofChineseculinaryart.Awell-designedbanquetmenu,thecombinationofthecolor,shape,aroma,tasteandscentofthedishes,theconfigurationofthetablewareanddrinkers,theuseofcookingtechniques,thearrangementofdishes,soups,anddesserts,andtheperformanceoftheoverallflavorcharacteristicsofthedishes,Therearecarefularrangements.Itisacomprehensivereflectionofthecookingtechnologylevelandculinaryartlevelofthetimes,regions,restaurants(orrestaurants).Theaestheticsubject-theappetite,mood,andpsychologyofthefeasterareallinfluencedbytheculinaryartisticeffectsofthebanquetmenudesign.<п>Feastartfollowsthegeneralprinciplesofaestheticsofrealbeauty(includingthebeautyofsocialenvironment,socialthingsandthebeautyofnaturalthings)andartisticbeautyforartisticcreation.Thebanquetartcreationactivitiesthathavebeenpasseddowntothisdaymainlypayattentiontothefollowingtwopoints:①Thebanquetpatterniscenteredonthedishes,reflectingthediversityandunityofartisticforms.Thediversificationofbanquetdishes,throughavarietyoftechniquessuchasfrying,simmering,frying,stir-frying,androasting,andavarietyofoptionsformeatandvegetablerawmaterials,suchasdiced,silk,block,strip,andslices,yellow,red,white,andgreenVariouscolors,crisp,crisp,tender,andsofttextures,salty,sweet,fresh,andfragrantflavorsexpressitsartistry.②Thedishesarearrangedincombinationtoexpressartisticrhythmandsenseofmelody.Theupsanddownsofthetasteofthebanquetdishes,suchasthestrengthoftherhythm,thespeed,andtheheightofthemelodyinthemusicmelody,maketheaestheticsubjectandthefeastermoreinterestedineating,andthemoretheyeat,themoreflavortheyare.<п>CulinaryscienceThescientificconnotationofChinesecookingisveryrich,anditscorecontentliesintheultimategoalofcookingandeatingthatmeetsthenutritionalrequirementsandachievestheeffectofhealthpreservation.<п>Фивефлаворхармони<п>Фивефлаворхармониfoodconcept"HuangdiNeijing"says:"Heavencannibalizemanwithfiveqi,earthcannibalizemanwithfiveflavors","Becarefulwithfiveflavors,bonesaretendonsSoftness,theflowofvitalityandblood,andthedensenessofstrength.Inthiscase,thestrengthofthebonesisrefined,thetruthislikethelaw,andthereisdestiny."Tasteisthegeneraltermforthefivetastesofdiet,andisthebeststateofthebeautyofdiet.Thiskindofharmony,obtainedbymodulation,cannotonlymeetpeople'sphysicalneeds,butalsomeettheirpsychologicalneeds,sothatphysicalandmentalneedscanbeunifiedinthefive-flavorharmony.Theharmonyoffoodistheresultofadeepunderstandingofthenatureandrelationshipoffood.Tasteisthebasisofreconciliation.YinandYangbalanceisanecessaryconditionforhumanhealth.Theharmonyofthefiveflavorsofthedietisbasedontimingasaprincipleofcuisine.Chineseculinaryscienceisbasedontheprincipleofreconcilingthefourseasons.Reconciliationandgarnishesarebothtimelyandappropriate,anddelicaciesaremadeintime.Inpursuitofdeliciousdelicacies,theonesthataresuitableshouldbecherished.

Тхеоригинофцоокинг

<п>Тхеплацеофоригин<п>ThehistoryofXuzhoucuisinecanbetracedbacktotheEmperorYaoperiodinancienttimes.Therefore,itiscalled"TheGreatPengClan"("Hanshu·Geography").AfterXiaandShang,itwasdestroyedintheperiodofKingZhou.ThedevelopmentofXuzhou’sculinaryculturehasahistoryofmorethan4,000years.<п>In"TheSongsoftheChu·HeavenQuestions",thereisasentence"PengKengzhuo,howemperorfeast?"PengZuwasgoodatspooning,andhewasrewardedbyYaoasEmperorYaoandsealedinPengcheng.PengKengisthefirstprofessionalchefinChina.Heisnowrespectedastheancestoroftheculinaryindustry,andhehashandeddownfamousdishessuchaspheasantsoupandsheeprecipeTibetanfish.AmongtheculturalrelicsunearthedinXuzhou,thereareblackpotterypieces,coloredpotterypieces,coarse-sandredpotterypieces,tripods,簋,鬲,甑,etc.belongingtothe"LongshanCulture"oftheNeolithicAge,aswellasthetombsoftheKingofChuintheWesternHanDynasty,includingkitchens.,Stove,diningroom,andceramiccookingutensils,tableware,etc.TheseunearthedculturalrelicsprovethatXuzhouhasbecomeoneoftheregionswithdevelopedhumanproductionandfoodculturethousandsofyearsago.<п>DuringtheSpringandAutumnandWarringStatesPeriod,PengchengwasSongYi.DuringtheWarringStatesPeriod,SongabandonedSuiyangandmovedtoPengchengasthecapital(QianMu's"AnInvestigationofPengcheng,theSongCapitaloftheWarringStatesPeriod").Atthattime,Pengchengwas"merchantsgathered,restaurantmarket,dotted",andtherewere"posthouses",andthecateringindustrydevelopedrelativelyrapidly.Accordingtohistoricalrecords,YiYa,whowas"themasterofcooking",settledhereinhislateryears.Latergenerationshaveastoretocommemoratehim,"Yiyaju",andtherearefamousdishessuchas"YiYaWuweiChicken"onWentingStreetinXuzhou.The"EightPansandFiveGui"banquetsofHuanGongprincesarestillinusetoday.<п>DuringtheChuandHanDynastieswhenLiuBangandXiangYuwerefighting,XiangYuruledandbecamethecapitalofPengcheng.Accordingto"TaPengCookingRecords":Duringthe"FoundingCeremony",theoverlordsetupa"dragonandphoenixfeast"forthedaughterofYuJi.Later,therewasapoemwrittenbyZhangSanju:"Onemealofdragonandphoenixfeast,tastetheworld'sfresh.Delicacyisgood,itissuspectedtobeninedays."Atthattime,Pengchenghadbecomeapoliticalandmilitarycenter,andinns,restaurants,andrestaurantsprospered.AsaresultoftheconflictbetweenChuandHan,LiuBangwontheworld, andhewascalledtheEmperorofHanDynasty,andhiscapitalwasXi'an.Accordingtothe"SanfuOldThings":"TheEmperorTaishang(LiuBang'sfather)wasnothappyinGuanzhong,andtheemperorhad(moved)FengpeiTuer,awineseller,andacakeseller,andhewasestablishedasXinfengCounty.Therefore,therearemanyvillainsinonecounty."Therearealsorecordsin"Xijingji".Thisperiodofhistoryiscalled"EasternFoodandWestwardMovement".<п>Accordingtothe"HistoricalRecordsofGaozu":In196BC,LiuBangreturnedtohishometownofPeiPalacetoentertainhisfellowfathersandbrothersafterheputdowntheHuainanKingYingbu'srebellion.Whenhewasdrunk,LiuBanghitthebuildingandsang:"Thestrongwindrises,thecloudsareflying,theWeijiaandthemainlandreturntotheirhometown,andthewarriorsguardthesquare."Latergenerationscalledit"TheGreatWindSong."HistoricalrecordsrecordthatLiuBangji'sfamousteacher,JiangZhenfeastedonahundredofficialsYuPei.Later,someonemadeajointcompliment:"ThegreatancestorJinzunfromthefourseasgatheredinhishomeland,andhewillmeetKyushudelicaciesandQianKeng'ssecrettoPengYu."Thegrandbanquetatthattimecanbeseen.<п>IntheHanDynasty,thecookingtechnologyofXuzhouhasbeengreatlydeveloped."BookofHan"recordsthat"HanYingchuanYinSiamwasthegovernorofXuzhou,whousedasmallcopperkettletocookinoneday".Itisnotdifficulttoseeherethatatthattime,theclumsypotterykettleandthebronzecauldronwerechangedtolightandcompactcopperkettles.Withlightweightcookingutensils,thisisabigimprovementincookingutensils.Usingsmallpotstoincreasethefiremakesquick-cookeddishescrispandtender.,Theoriginoffresh.Atthattime,therewere"MaiChickenHugDan","PeiGongDogМесо","MandarinDuckChicken"andsoon,andbanquetsincluded"DogFeast","DragonWindBanquet","EightPansandFiveGuilty"andsoon.<п>IntheWesternHanDynasty,thereweremorethantengenerationsofkingsofChuandPengchengwhosetthecapitalofXuzhou.DuringtheNorthernandSouthernDynasties,theXuzhouMunicipalBureauofGovernorsmovedfrequently,andthecateringindustrycontinuedtoexpand.Chefsrunrestaurantsandrestaurantseverywherefortheirlivelihoods.Therefore,cookingtechniquesandlocalflavordisheshaveflowedintovariousplaces.Atthattime,acelebritynamedthe"YiYaju"restaurantwithajointinscription:"Theeightscholarsoftheweekwillgetoffthehorsewhilesmellingthefragrance,andthethreemastersoftheHanwillstopbythetaste."Itcanbeseenthatthedishesatthattimewereofaveryhighlevel.<п>InthestoneportraitsoftheHanDynastyunearthedinXuzhou,youcangetaglimpseofthedietinXuzhou.AmongtheunearthedstoneportraitsoftheHanDynasty,thereareofficialbanquets,marketrestaurants,singinganddancingbanquets,twodrinkingtogether,andfourdrinking;rawmaterialsincludechickens,fish,rabbits,deer,geese,etc.;somepeopleslaughteranimalsonrecord,andThecookscookdishes,deskoperations,andscenesofcuredfishanddriedmeathanginghighinthecourtyard.AmongthestonesofHanDynastydiscoveredbytheKingofHaninTongshanCounty,XuzhouCity,itisparticularlyprominentthathalfofthehouseholdaffairsofthekitchenareoccupied.<п>ItcanbeseenthatthecookingtechnologyofXuzhouintheHanDynastywasdeveloped,andthereweremanygourmetsandchefs."AncientSongsoftheHanDynasty"said:"GototheGoldenPalace,holdthegoldenbottles,extendtheVIPguests,andentertheKinmen.EntertheKinmen,gototheJintang,EastKitchendelicacies,andcookpigsandsheepinthewoods.Theownergoestothewine,singinganddancingfortheQingmerchants,throwingpotsandplayingthepiano.,Gamblingandresuming.”Assunginthesong,thestoneportraitsallshowtheprosperityofthediet.<п>"LongmenFish"isafamousXuzhoudelicacy,withahistoryofmorethan1570years.ThisdishwasmadebyLiuYu,wholaterbecameEmperorWuofSongDynastyintheSouthernDynasty,andhiscapitalwasinNanjing.DuringtheNorthernExpedition,LiuYucametoXuzhouforabanquetattheXimataiandaskedthecheftocookthisdishtofeastontheministers.<п>FromtheCaoWeiintheEasternHanDynastytoEmperorWuoftheSongDynasty,Xuzhouhasalwaysbeenamilitarycenter.DuringtheCaoWeiperiod,theXuzhougovernorruledPengchengandledthesixcounties:Xiapi,Langya,Dongguan,Guangling,Pengcheng,andDonghaiKingdom("ThreeCongressesImportantFangyu").AftertheEasternJinDynasty,alargenumberofTunationalitypeopleinXuzhoucrossedtheriver.SimaRuisetupoverseasChineseatJingkou(nowZhenjiang)toruleXuzhouandwascalled"SouthernXuzhou".<п>Asaresult,peopleinvadedsouthandpeoplefromsouthmovednorth.Xuzhou|Aftermanymigrations,manychangesnaturallyoccurred.<п>DuringtheTangandSongDynasties,poetssuchasHanYu,BaiJuyi,LiShangwen,andSuDongpolivedinXuzhouofficialtour.Theywerenotonlyfamousfortheirpoems,butalsocreatedmanyfamousdishestospreadinXuzhou.TheeightgreatmastersoftheTangandSongdynastieshavegoodfoodanddrink,andtherearealotofpoemsaboutdishes.WhenhewasservinginXuzhou,heusedtocookfishbyhimself,whichwaslatercalled"yumoxibustionfish."BaiJuyi,whocametoXuzhouwithhisfatherformorethan10years(hisfatherBaiJigengservedasthecountymagistrateofPengcheng)lovestoeatakindofduck,soheishappywithhisfamily,soheiscalled"HappyDuck";In1970,hisfourdisheswereknownasthe"FourTreasuresofDongpo"andpasseddownthroughtheages.Thereisapoemsaying,“Thebachelor’sromanticnameistheoldfood,thecookingskillsareallworthy.Thefourtreasureshavepassedonthegoodtastesforthousandsofyears,andthegentlemanhasnowaytoexaggerate.”Thankstotheseliteratiandinkguests,thefoodhistoryofthisperiodhasbeenfurtherdeveloped.NS.InthesixthyearoftheRepublicofChina(1917),KangYouweioncesaidinXuzhou,“ThereisnoSongmethodforfoodintheYuanandMingDynasties,andthereisabreezeinlearningfromthepast.”DuringtheYuanandMingDynasties,Xuzhou,whichwaslocatedinthetransportationhub,experiencedunprecedentedprosperity.Buddhismflourishedatthattime.Thevegetarianrestaurant"CihangGarden"openedbythemonks;thefamousdelicaciessuchas"SmallFlowerBanquet","ChrysanthemumBanquet",and"VegetarianBazhen"inthestyleoftheShifamilyarealsoavailablefromtimetotime.<п>DiettherapydishesoftheeraarewidelyusedinXuzhou.Atthattime,therewasthe"Yiyage"restaurantnamedafterYiYa.Therewerefourdifferentflavorsandpopulardishesintheworld,namelythe"heart-raisingduck","FourTruthМесоballs","AlmondTofu"and"SanzhengChicken".<п>„Тиаодингји“ је монографија о храни у династији Ћинг. Књижни записи о кухињи Ксузхоу. На пример, постоји запис о Тонгшану „ВиндПигВорлдФамоус“ у књизи.<п>Xuzhouhasamildclimate,riverscrisscrossing,andrichinanimalandplantresources.Xuzhou’sancientrawmaterialsongsinclude"Eastpig,westsheep,greenpheasant",and"driedmoss"and"four-holecarp"thatarewell-knownthroughoutthecountry,allofwhichareXuzhoufamousproducts.DuringtheKangxiperiodoftheQingDynasty,theEmperorHuiziYinzhen(laterEmperorYongzheng)andhisescortNianGengyaowenttothehouseofthechampionLiPan.ThereceptionbanquetwasmadebyLiZitan(afamouschefduringtheKangxiperiod).Themaindisheswere"Fourdishessuchas"FishHuoLamb"and"ПеченоPecking"havebeenpasseddownasbeautifultalks.LiZichangishonoredasamasterofthegenerationbyXuzhouchefs.KangYouweioncepraised:"PengchengLiZhaizuoKeng,asuddenemergenceofrainbows."Inmoderntimes,Xuzhou'scookingindustryhasdevelopedrapidlyandformeduniquetraditionalskills.,Allkindsofbanquetshavedifferentstyles,suchas"LuwuBanquet","EightPlatesandFiveGuilty","GreatTenSamples","FiveLuckyBanquets","ShujiaSuBanquet"andsoon.<п>ThroughoutthedevelopmentofXuzhou’scateringindustryandculinaryskills,notonlythetechniquesareunique,butalsofamousrestaurants,famousteachers,andfamousdishesarehandeddowntotheworld,andtheyarespreadalloverthecountryandexchangedwithlocaldishesthroughoutthecountry.XuzhoucuisineisamajorgenreofOrientalcuisine,whichhasacertaininfluenceonothercuisinesinhistory(theancestorofahundreddishes).<п>Карактеристике Ксузхоукухиње: углавном свежа, пуна укуса, шарена и чврста, лепа и чиста, прозирна, али танка, густа, али не замућена, добро пржење, кување, искакање, крчкање, печење, кухање на пари, извијање, итд.

Еигхтмајорцуисинес

Суцуисине

<п>Прво, формирање кухиња<п>JiangsuEastCoastSea,WestHongze,SouthTaihuLakeTheYangtzeRivertraversesthecentralpart,andthecanalflowslongitudinallyfromthenorthtothesouth.Therearecobweb-likeHongKongandHan,bead-likelakesintheterritory,withsuitablecoldandwarmtemperatures,fertilesoil,andisknownasthe"landoffishandrice"."Thereareswordwhalesinspring,gillsinsummer,fatducksinautumn,andvegetablesinwinter."Throughouttheyear,aquaticproducts,poultry,andvegetablesareintheskyabovethetide.TheserichproductsprovidesuperiormaterialconditionsfortheformationofJiangsucuisine.JiangsucuisineismainlycomposedoffourlocaldishesofJinling,Huaiyang,Suxi,andXuhai,anditsinfluencespreadstothevastareasofthemiddleandlowerreachesoftheYangtzeRiver.<п>Jinlingflavor,alsoknownasJingsucuisine,referstothelocalflavorcenteredonNanjing.Nanjingcuisinecombinesthebeautyofthefourdirectionsandadaptstotheneedsofalldirections.Thecookingisgoodatstewing,braising,spitting,androasting.Itpaysspecialattentiontothesevenflavors:sour,sweet,bitter,spicy,salty,fragrant,andsmelly;fresh,rotten,crisp,andtender,Crisp,thickandfat.Itisrepresentedbythefourfamousdishesof"SquirrelColor"," ЕггСхаомаи", "БеаутиЛивер" и "ПхоеникСхримп", као и "БринеДуцк", "СтеведДуцкВристЛивер" и "ДуцкБлоодСаусаге".<п>TheHuaiyangflavoriscenteredonYangzhouandLianghuai(Huai'an,Huaiyin),withtheGrandCanalasthemaintrunk,startingfromZhenjianginthesouth,reachingHongzeLakeinthenorth,andembracingtheriverintheeastandreachingthecoast.Herethewaternetworkisintertwined,andtheriversandlakesareveryabundant.Theauthorisknownforitslightness,tasteandnorth-south.Amongthem,YangzhouSwordsmanisthehighestinthecountry,Lianghuaihasavarietyoffishdishes,andZhenjiangSanyu(swordfish,swordwhale,roundfish)iswell-knownintheworld.<п>Укус Суџоуа и Вуксија представљају Суџоу и Вуки. Традиционално слатко и слано, са густим сосом од црвеног соса. У модерно доба, настоји да буде освежавајући и удобан, са одговарајућим нијансама."Скуиррелмандаринфисх","Билуоцхисхримпнепуллгард","Билуоцхисхримпнегггар","Билуоцхисхримпнегггар","<п>XuhaiflavorisrepresentedbyXuzhouandLianyungang.Itismainlyfreshandsalty,withallkindsofflavors,simplestyle,andemphasisonmaterialbenefits.<п>Друго, карактеристике Јиангсуцуисине<п>Thematerialsusedaremainlyfreshwater,fineknives,attentiontoheat,goodatcandles,smoke,extinguishing,andwaxy;pursuingtheoriginalflavor,refreshingtheoriginalHarmony,sweetandsalty.Thedishesareelegantinstyle,beautifulinshapeandquality,crispyanddebonedwithoutlosingtheirshape,smoothandcrispy,andshowtheirflavor.<п>Репрезентативна јела од Јиангсуцуисине укључују "меку џепну рибу", "пеартигертаил", "кристално копито", "динстану крупну рибу главу", "парну главу", "дивљу патку поврће", "СилверБудЦхицкен Схреддед", "ЦхицкенБротхСхреддед", "ЦхицкенБротхСхреддед","ЦхицкенБротхСхреддед","ЦхицкенБротхСхреддед","ЦхицкенБротхСхреддед","ЦхицкенБротхСхреддед","ЦхицкенБротхСхреддед","ЦхицкенБротхСхреддед"

Shandongcuisine

<п>Прво, формирање кухиње<п>ShandongislocatedinthelowerreachesoftheYellowRiver,ontheJiaodongPeninsula,extendingbetweentheBohaiSeaandtheYellowSea.Theprovincehasasuitableclimateandabundantproducts.Thecoastalareaisrichinseafood.Theinlandlivestock,poultry,vegetables,fruits,freshwaterfishandothervarietiesarediverseandwidelydistributed.Shandong’spastgenerationsofchefshaveusedabundantproductstocreatehighercookingtechniquesanddevelopandperfectShandongcuisine.ShandongcuisineismainlycomposedoflocaldishesfromJinanandJiaodong.JinancuisinereferstodishesfromJinan,Dezhou,andTai'an.JiaodongcuisineoriginatesfromFushan,includingdishesfromQingdaoandYantai.<п>Друго, карактеристике Шандонг кухиње<п>Jinancuisineisgoodatcooking,roasting,frying,anddeep-frying,andthedishesareclear,fresh,crispandtender.Jinan’straditionaldishesareknownfortheirgooduseofclearsoupandmilksoup.Jiaodongcuisineisfamousforcookingvariousseafooddishes.Goodatblasting,frying,grilling,andsteaming.Thetasteismainlyfreshandlight,andpayattentiontomaintainingtheumamitasteofthemainingredients.ThegeneralcharacteristicofShandongcuisineliesinitsemphasisontheoriginalflavorofthedishes.<п>TherepresentativedishesofShandongcuisineare"CrabYellowSeaCucumber","WhiteSauceSkirt","DriedПеченоRedScaleFish","ChrysanthemumWholeScorpion","ShandongSteamedBalls",and"Nine-turnLargeIntestine","FukuyamaRoastedChicken","ShreddedChickenStingHead","SteamedJiajiFish","VinegarPepperMandarinFish","MilkSoupPucai","BroiledConch","RoastedOysterYellow"andsoon.

Цантонесецуисине

<п>Прво, формирање кухиње<п>Guangdongislocatedinthesoutheastcoast,withamildclimateandabundantproducts.Inmoderntimes,ithasalsoabsorbedwesternfoodskillsandintegratedthem,andgraduallyformedadistinctivesouthernstylecuisine—Guangdongcuisine.Цантонесецуисинеismoredeveloped,andnewstyleЦантонесецуисинеispopularalloverthecountry.Guangdongcuisineconsistsofthreelocaldishes:Guangzhoucuisine,Chaozhoucuisine,andDongjiangcuisine.HongKongregionalcuisineshouldalsobelongtothecategoryofGuangdongcuisine.<п>2.Карактеристике кантонске кухиње<п>1.Theselectionofrawmaterialsiswideandweird,makinggooduseoffreshseafood.ThewiderangeofЦантонесецуисинеisthebestamongallcuisinesinthecountry."Don'taskaboutbirds,beasts,insects,andsnakes,allwilleatthem."Forexample,intermsofanimalrawmaterials,inadditiontocommonlyusedchickens,ducks,fish,shrimps,pigs,cattle,sheep,snakes,dogs,raccoons,ratsandmanyotheranimalsarealsoused.GooduseoffreshrawmaterialsisamajorfeatureofЦантонесецуисине, од којих је Цхаозхоуцуисине најпознатија за морску храну.<п>2.Theskillfulknivesaregoodatkillingandslaughteringliveseafood.Thetechniquefocusesonsimplicityandnature,unlikeothercuisineswithdelicatecraftsmanship.<п>3.LightandrefreshingGuangzhoucuisineischaracterizedbyrefreshing,crisp,freshandtendertaste,whichisthemaintasteofGuangdongcuisine.ThetasteofDongjiangcuisineischaracterizedbysalty,sour,andspicy,andmostofthemarehome-cookeddishes.<п>4.Цоокингметходсandseasoningmethodsareself-containedsystemsManyofthecookingmethodsofЦантонесецуисинеoriginatefromtheNorthortheWest,andhavebeencontinuouslyimprovedtoformacompletesetofcookingsystemsthataredifferentfromothercuisines.<п>Печено,fried,grilled,boiled,stewed,steamed,etc.areusedforcooking.<п>Зачини кантонске кухиње су углавном сос од соје, сок, лимунов сок, сос од црног пасуља, сос од каменица, сос од песка, сос од песка, рибљи сос, кестен у праху, крема у праху, месница, кукурузни скроб, путер и шешир без кафеа.<п>TherepresentativedishesofЦантонесецуисинеinclude"WenchangChicken","DongjiangSaltChicken","TwoLemonПеченоSoftChicken","MeiCaiKouPork","SteakПеченоBeefTenderloin",and"BoiledBoiledBeefTenderloin"."JiweiShrimp","BazhenGrilledBigDuck","CrispyRoastedSucklingPig","BoiledEggplantinBlackSoySauce","GrilledLettuceinOysterSauce","ChaozhouWhiteEelPot","SteamedBigCarp"andsoon.

Sichuancuisine

<п>Прво, формирање кухиње<п>Sichuanisfertileandrichinproducts,providingabundantrawmaterialsfortheproductionofSichuancuisine.<п>Друго, карактеристике сичуанске кухиње<п>1.Паиаттентионтосеасонинг<п>Прво, зачини су сложени и разноврсни, са својим карактеристикама, и обраћају пажњу на укусе Сичуана и Сичуана.<п>Secondly,itisknownforitsmulti-levelandincrementalseasoningmethod.<п>Треће је што има много укуса.<п>2. Технике кувања су добре за мало пржење, мало пржење, суво печење и пржење у сувом мешању.<п>Inaddition,Sichuancuisinepaysattentiontothepreparationanduseofsoup.<п>3.Репрезентативно јела:<п>Постоји много репрезентативних јела сичуанске кухиње, укључујући "сушене говеђе комаде", "кувану говеђу", "КонгБаоцхицкен", "Мапотофу", "кисели купус" и ускоро.<п>4.ЦомпоундфлаворСицхуанцуисине<п>Салтиандумамифлавор.<п>ItismainlypreparedwithSichuansaltandmonosodiumglutamatetohighlighttheumamitaste,moderatesaltytaste,andlightsalty.Suchasfreshmushroomcabbage,carpinwhitesauce,braisedsharkfin,freshbraisedchickenshreds,snowflakephoenixnao,freshbraisedporkslicesandsoon.<п>Хоместиле.<п>ItismadewithSichuansalt,Pixianwatercress,soysauce,cookingwine,monosodiumglutamate,andpeppernoodles.Thecharacteristicissalty,freshandslightlyspicy.Suchasrawfriedsaltedmeat,homemadesimmeredseacucumber,homemadesimmeredbeeftendon,homemadetofuandsoon.<п>Спицифлавортипе.<п>Произведено са сичуанском соли, данксианском поточарком, сушеним црвеним бибером, кинеском паприком, сушеним чили резанцима, бубњем, соја сосом, итд. Карактеристике су зачињено и слано.<п>Спицитипе.<п>Итисме витх Сицхуанс со, соја сос, сушена црвена паприка, бибер, ђумбир, бели лук, и зелени лук. Карактеристика је љуто, углавном слано и свеже, благо слаткасто и кисело.<п>Фисхфлавортипе.<п>UseSichuansalt,soysauce,sugar,vinegar,soakedchili,ginger,greenonion,garlic.Itischaracterizedbysalty,spicy,sourandsweet,withtheuniquefishfragranceofSichuancuisine.Suchasfish-flavoredporkshreds,Yu-flavoredprawns,GuojiangYu-flavoredfrontcake,Yu-flavoredflowers,Yu-flavoredcrispyphoenixslices,Yu-flavoredphoenixshreds,Yu- флавореддуцкреципе, итд.<п>Гингерјуицефлавортипе.<п>Произведено са сичуанском соли, соја сосом, ђумбиром, сусамом и мононатријум-глутаматом. Карактерише га слана и свежа светлост, јак укус ђумбира.<п>Соурандспици.<п>Користите сичуанску со, соја сос, сирће, резанце од бибера, мононатријум-глутамат, и зачине сесамеоила. Карактерише га врућа, кисело-слана, јака арома сирћета.<п>Свеетандсоурфлавортипе.<п>MadewithSichuansalt,sugar,vinegar,peppernoodlesandmonosodiumglutamate.Itischaracterizedbysalty,fresh,sourandsweet,sweetandsourtaste.Suchassweetandsourloosecrispfish,sweetandsourcrispyfishcubes,Guojiangsweetandsourfishrolls,sweetandsourscallops,sweetandsourmozzarellachicken.Sweetandsourgreenbambooshootsandsoon.<п>Лицхеефлавортипе.<п>Углавном користите сичуанску со, соја сос, шећер, сирће, резанци од бибера, мононатријум-глутамат, итд. зачине. Карактеристике су углавном слане, благо слатке и киселе.<п>Мустардунфлаворедтипе.<п>Произведено од сичуанске соли, соја соса, сирћета, сенфа, сусамовог уља, мононатријум-глутамата, итд. Карактеристике су слане, свеже, киселе и љуте, а укус није јак.<п>Свеетфрагранцетипе.<п>Madewithwhitesugar,rocksugar,brownsugar,sesameandvariousfruitmaterials.Thecharacteristicissweetandfragrant.Suchassnowpeachpuree,rocksugarsweetpotatorounds,icesyruplotuslonganandsoon.<п>Спиципепперфлавортипе.<п>ItismainlypreparedwithSichuansalt,soysauce,monosodiumglutamate,pepper,greenonionleaves,andsesameoil.Itischaracterizedbysaltyandumamiflavour,stronggreenonionfragrance.Generallycolddishes,suchaspepperchickenslices,pepperpepperduckfeet,pepperfishslicesandsoon.<п>Путианфлавор<п>Putiancuisineistherepresentative,whichismainlypopularinPutianarea.Putiancaiischaracterizedbyaruralatmosphere.Themainrepresentativesareporkbelly,stir-friednoodles,whiteslicedlamb,braisedtofu,braisedporkknuckleswithgrass,bambooshootsjelly,Putian(Xinghua)ricenoodles,Putian(jiangkou)stewednoodles,Putian(WestTianwei)flatfood,hotandsoursquidsoup.

Fujiancuisine

<п>FujiancuisineisacuisinebasedonlocalflavorsofMindong,Minnan,Minxi,Minbei,Minzhong,andPutian.RepresentativesofMindongandMinnanflavors.FujianislocatedinsoutheasternChina,withtheseaintheeastandthemountainsinthenorthwestwithamildclimate.Therichresourcesofmountaintreasures,gameandaquaticproductsprovidegoodmaterialconditionsforFujiancuisine.Fujiancuisineconsistsofthreedifferentflavors:Fuzhou,SouthernFujianandWesternFujian.TakeFuzhoucuisineasarepresentative.Fuzhoucuisineisfresh,lightandrefreshing,andtendstobesweetandsour.Payattentiontothesoup,thesoupisfreshanddelicious,andtherearevariouskindsofsoup.Therearemanycookingmethodssuchasfriedglutinousrice,redglutinousrice,drunkenriceglutinousriceandsoon.Hokkiencuisineisknownforitsseasonings,sweetandspicy,gooduseofchilisauce,shachasauce,mustardsauce,especiallywithshachasauceforcookingdishestoseetheflavor.WesternFujiancuisineisslightlysalty,spicy,andhasastronglocalflavor.Itiswellknownformakingdelicaciesfrommountainsandseas,andisespeciallygoodatcookingseafooddelicaciesskillfully.Underthepremiseofgivingconsiderationtocolor,fragranceandshape,withtasteasthekeylink,ithasthecharacteristicsofelegant,freshandlastingflavor;theknifeisingenious,andthetasteisinteresting;theseasoningispeculiarandunique;thecookingisdelicate,elegantandgenerous.Цоокингметходсarenotlimitedtosimmering,simmering,deep-frying,braising,simmering,andothertechniques.Fineselectionofingredients,propersoaking,preciseseasoning,sophisticatedsouppreparation,andappropriateheat.TherepresentativedishesofFujiancuisineinclude"BuddhaJumpingovertheWall","ПеченоSlicedDuck","TaiChiPrawns","SmallDriedChicken","WhiteПеченоFreshBambooClams","ПеченоYellowSnailSlices","ПеченоXiShiTongue"”<п>1.Миндонгфлавор<п>Fuzhoucuisineistherepresentative,whichismainlypopularinMindongarea.Mindongcuisineisknownas"Fuzhoucuisineisfragrantallovertheworld,andthefoodculturehasbeenpasseddownthroughtheages."Thechoiceofmaterialsisfine,theknifeisrigorous;theheatisemphasized,andthesoupisadjusted;thecondimentsareusedandthetasteischangeable,showingfourdistinctivecharacteristics:oneisthecleverknife,whichisfunandtasteful,itisalwayscutlikehairandthin.Thereputationofpaper,themorefamousdishessuchasfriedsnails.Thesecondisthattherearemanysoups,endlesschanges,knownas"onesoup,tenchanges",themostfamousoneisliketheBuddhajumpingoverthewall.Thethirdisthepeculiarseasoning,don'tbetheone.TheseasoningofMindongdishestendstobesweet,sour,andlight,andtheyliketoaddsweetandsour.Forexample,themorefamouslycheemeat,drunkporkribsandotherdishesaresourandsweet.Thiseatinghabitisrelatedtothefactthatmostofthecookingingredientsaretakenfromthedelicaciesofthemountainsandthesea.Makegooduseofsugarandusesweetnesstoremovefishygreasiness;usevinegarskillfullytomakeitsourandsweet;thetasteislight,itcanmaintaintheoriginalflavor,anditisfamousforitssweetnessbutnotgreasy,sourbutnotaustere,lightbutnotthin.Fiverepresentativedishes:Buddhajumpsoverthewall,seamusselsinchickensoup,fragrantsnailslices,lycheemeat,drunkchicken.Thefivebowlsrepresent:TaiChitaropaste,pot-sidepaste,meatballs,fishballs,flatporkyan.<п>Друго, укус јужног Фуџијана<п>TakeXiamencuisineasitsrepresentative,itismainlypopularinsouthernFujianandTaiwan,anditisclosertotheChaoshanflavorinGuangdongcuisine.Hokkiencuisinehasthecharacteristicsoffreshnessandlightness.Theseasoningisbetterthanchilisauce,sandvegetablesauce,mustardsauceandotherseasonings.RepresentativesofSouthFujiancuisineincludeseafood,medicinalfoodandNanputuovegetariandishes.ThebiggestfeatureofMinnanmedicateddietistouseseafoodtomakemedicateddiet,usinglocalspecialnaturalconditions,accordingtothechangesoftheseason,toprepareexcellent,fragrant,tastefulandcompletefoodtonic.SouthPutuovegetariandishescomefromthefamoustempleofthousandsofyears-SouthPutuoTemple.Itisatypicaltraditionaltemplevegetarianfood.Itusesricenoodles,soyproducts,vegetables,mushrooms,fungus,etc.asthemainingredients.Therearemorethan40famousdishes,andeachdishiseithercolororluster.Nameit,suchas"CaihuaYingbin",ornameitfromthemainingredient,suchas"Shuangguzhengyan",ornameitinform,suchas"HalfMoonShenjiang".SouthernFujiancuisinealsoincludeslocalflavorsnacks,whetheritisseafoodfriedseaoysters,fishballs,greenonionsnails,bloodclamsinsoup,etc.,ormeatyroastedbrown,crispypigeon,sirloin,friedfive-spice,etc.Dimsumssuchasoiledshallots,leekboxes,pancakes,noodlepaste,etc.areallmouth-watering,andIwantabigpieceofit.<п>Три, Минкифлавор<п>AlsoknownasChangtingflavor.TakeChangtingcuisineasarepresentative,whichismainlypopularinwesternFujianandhasaHakkaflavor.ItisclosertotheHakkaflavorofЦантонесецуисине.WestFujianislocatedatthejunctionofGuangdong,FujianandJiangxiprovinces.ItisdominatedbyHakkacuisine,mostlywithexoticandexoticproductspeculiartomountainousareasasrawmaterials.Itisrichinmountains,richinsoups,lightandnourishing.Representativedishesincludepotatoandtaro,suchassoftanddelicioustarodumplings,tarobuns,friedsnowpotatoes,friedpotatocakes,friedpotatoballs,tarocakes,stuffedtaro,steameddumplings,frieddumplings,etc.;wildvegetablesThecategoriesare:Pulsatillaglutinosa,ramieleafglutinousrice ,Kuzhaisoup,friedpurslane,duck'sfeetgrass,chickenfeetgrass,friedmarlangrass,toonbuds,wildamaranth,friedwoodbrocadeflowers,etc.;melonsandbeansare:Wintermelonpot,stuffedbittergourd,crispcucumber,pumpkinsoup,pumpkinglutinousrice,dogclawbeans,arhatbeans,friedbittergourd,stuffedgreenpeppers,etc.;mealsinclude:redrice,sorghummillet ,пшеничноглутинозни пиринач,шака просо и ускоро.Тхеморефамоусместхевхитецутриверфрог,која се кува у великим комадима.<п>Фоур.ФлавоурофНортхернФујиан<п>Nanpingcuisineistherepresentative,whichismainlypopularinNorthernFujian.NorthernFujianisrichinspecialtyproducts,hasalonghistory,anddevelopedculture.Itisaplacerichindeliciousfood.Therichmountainforestresources,coupledwiththehumidsubtropicalclimate,providesufficientconditionsfortherichvarietyofmountaintreasuresinNorthernFujian.Shiitakemushrooms,redmushrooms,bambooshoots,Jianlian,barleyandotherlocalspecialties,aswellaswildrabbits,wildgoats,muntjac,snakesandothergameproductsarealltop-qualityingredients.ThemainrepresentativedishesareBaguaBanquet,WengongCai,ManPavilionBanquet,SnakeBanquet,TeaBanquet,RabbitМесо,SmokedGoose,DriedCarp,DragonWindSoup,ShizhaoShi,ПеченоWinterBambooShoots,ChrysanthemumFish,DoubleMoneyEggRu,Chickenintomatosauce,Jian'oudriedduck,Xiayangsweet-scentedosmanthuscake,etc.<п>Фиве.Минзхонгфлавор<п>RepresentedbySanmingandShaxiandishes,theyaremainlypopularincentralFujian.FujianChinesecuisineisfamousforitsuniqueflavor,fineworkmanship,varietyandeconomicbenefits,andmostofitssnacks.ThemostfamousoneisShaxiansnacks.Thereare162varietiesofsnacksinShaxianCounty.Thereare47kindsofsnacksonthemarketallyearround,formingwontonseries,tofuseries,siumaiseries,taroseries,beefoffalseries.Itsrepresentativesincludesiumai,wonton,Xiamaotarodumplings,driedloachpowder,Fishballs,Zhenxintofuballs,ricefrozenskinsandriceparfaits.

Хунанцуисине

<п>Прво, формирање кухиње<п>Hunanislocatedinthesouth-centralregion,withawarmclimateandabundantrainfall.ThefourriversofHunan,Zi,YuanandLiflowthroughtheprovince,withsuperiornaturalconditions.Xiangxiismountainous,richinbambooshoots,mushrooms,andwildgame;southeastHunanishillsandbasins,whereagriculture,animalhusbandryandsidelinefishingaredeveloped;XiangbeiisthefamousDongtingLakeplain,knownasthelandoffishandrice.ThepeopleofHunanhaveusedlocalresourcestocreateaseriesofHunanfamousdishes.Хунанцуисинеiscomposedofthreelocalflavors:CentralHunan,SouthernRegion,DongtingLakeDistrictandMountainousRegioninWesternHunan.ThecuisineofcentralandsouthernHunaniscenteredonChangsha,Xiangtan,andHengyang,whicharethemainrepresentativesofХунанцуисине.<п>Друго, карактеристике Хунанкуисине:<п>1.Theknivesarefinelycraftedandbeautifulinshape.Thereareasmanyas16kindsofknifetechniques,whichmakethedishesinvariousformsandendlesschanges.<п>2.Theseasoningisfamousforitshotandsour.Payattentiontothetasteoftherawmaterials,andtheseasoningprocessvarieswiththetextureoftherawmaterials.Хунанцуисинеisfamousforitshotandsourtastes,withspicyfoodasthemainingredient.GooduseofvegetableoilisalsoamajorfeatureofHunantraditionalcuisine.<п>3.Различите технике,нарочито јако крчкање.Због јаког укуса,углавном је на лаганој ватри.Друге методе кувања као што су пржење, пржење, кухање на пари и депилација воском који се често користе у ханна кухињи.<п>Репрезентативна јела ханнацуисине укључују „Лавеи Стеамед“, „Донганзи Цхицкен“, „Суце Порк Кнуцкле“, „Спици Цхицкен“, „БингтангКсианглиан“, „ЛотусЛеафСофтСтеамедФисх“ и „Зачињено уље“.

Анхуицуисине

<п>Прво, формирање кухиње<п>AnhuiislocatedinthenorthwestofEastChina,withplains,hillsandmountainsinitsterritory,andtheYangtzeandHuaiheRiverstraversethewholeprovince.Tributariesareintertwinedwithlakes.ThefertilelandandrichproductshavelaidthematerialconditionsfortheformationofАнхуицуисине.Анхуицуисинеiscomposedofthreelocalflavors:SouthernAnhui,YanjiangandYanhuai,withSouthernАнхуицуисинеasitsrepresentative.<п>SouthАнхуицуисинеisfamousforcookingdelicaciesofmountainsandseas.Itisgoodatstewingandroasting,andemphasizesfirework.Itisrichinoil,simpleandaffordable.Goodatmaintainingtheoriginalflavor,manydishesaremadeofcharcoalandstewedonalowfireforalongtime,sothesoupispure,thetasteismellow,andtheoriginalpotisserved,andthearomaisoverflowing.ThecuisinealongtheYangtzeRiverisrepresentedbyWuhuandAnqingregions,andisgoodatcookingfreshwaterandpoultry.Payattentiontoknives,payattentiontoshapeandcolor,andbegoodatflavoringwithsugar,especiallywithauniquestyleofsmokingtechnology.YanhuaicuisineismainlycomposedoflocalflavorssuchasBengbu,Suxian,Fuyang,etc.Itisgenerallysaltyandspicy,andthesoupisheavyandrichincolor.<п>Друго, карактеристике Анхуицуисине<п>1.Therawmaterialsareselectedlocally,andtherawmaterialsarebasedonfreshnessandtenderness.<п>2. Ингениоусусеофффире,уникуекунгфу,феатурингхеавицолор,хеавиоил,андхеавифиреворк.<п>3. Добро пржење и динстање, интензитет није одговарајући.<п>4.Паиттентионтофоодтоницандкеепоне'сбодивитхфоод.<п>Репрезентативна јела Анхуицуисине-а укључују „динстану главу и реп“, „Хуангсханстеведпигеон“, „укисељену свежу рибу мандарину“, „маофенгсмокеданцхови“, „фулијироастцхицкен“, „млеко“ „Јуице Фатти КингФисх“, „ГрапеФисх“ и убрзо.

Zhejiangcuisine

<п>1.Тхеформатионофцуисине<п>ZhejiangislocatedonthecoastoftheEastChinaSea,withanetworkofwaterwaysinthenorth,whichisknownasthelandoffishandrice;thehillsinthesouthwestareundulatingandrichinmountainsandtreasures.Game;thecoastalfishinggroundsaredenselycoveredwithabundantseafoodresources.ThepeopleofZhejiangmakeuseoftheserichnaturalresourcestocreatemanyfamousZhejiangdishesthatpeoplelovetoeatandenjoy.Zhejiangcuisineconsistsofthreelocaldishes,Hangzhou,Ningbo,andShaoxing,amongwhichHangzhoucuisineistherepresentative.<п>2.ЦхарацтеристицсофЗхејиангцуисине<п>1. Одабир материјала мора бити "фин, посебан, свјежи нежан"<п>First,theselectionofmaterialsisfine,andthefinepartsofthematerialsareselectedtomakethedisheselegantandsuperior.<п>Secondly,specialproductsareused,andthedisheshaveobviouslocalcharacteristics.<п>Треће, фокус на свежину и безазлена јела.<п>Fourth,thepursuitoffreshnessandtenderness,freshandcrispdishes.<п>2.Thecookingmethodisgoodatcookingsoutherndishesandcookinginthenorth,andthetasteischaracterizedbyfreshness,crispnessandtenderness.<п>Hangzhoucuisineisfinelypreparedandvaried,mainlyincludingsimmering,stir-frying,braisinganddeep-frying;Ningbocuisineisacombinationoffreshandsalty,withsteaming,roastingandstewingasitsexpertise,payingattentiontofreshnessandsoftness,focusingonmaintainingtheoriginalflavor;Shaoxingcuisineisgoodatcookingfreshriverfood,theentranceiscrispyandglutinous,thesoupisrichinflavorandfullofrusticflavor.Inaddition,Zhejiangcuisinemakesgooduseofcookingwine,greenonions,ginger,sugar,andvinegar.<п>3.Theshapeisexquisiteanddelicate,delicateandelegant.Manydishesarefullofbeautifullegends,andrichculturalcolorsareamajorfeatureofZhejiangcuisine.<п>TherepresentativedishesofZhejiangcuisineinclude"Xihucuyu","DriedПеченоBell","XueCaiYellowFish","DongpoМесо","CleanSoupwithYueChicken",and"YuanjiangPerch","BeggarChicken","BrokenScales","LongjingShrimp","FenghuaShakingWax","NanhuCrabMeal"andsoon.

Цоммонсенсеофлифе

<п>Пажљиво кување је добро за ваш тен<п>InancientChina,thereweremanylongevityfarmers,allofthemwerecooksandgourmets.Forexample,PengZu,asymbolofChineselongevity,wassaidtohavelivedtoeighthundredyearsoldandwasbestatcooking.HisfoodwashighlypraisedbyYao,sohewasnamedPengdi.<п>Cookingcanmakedeliciousfoodwithallcolors,flavorsandflavors.Thisisabenignstimulustotheintestinesandstomach.Itcanpromotethesecretionofdigestivejuicesandenhancedigestion.SowealsonoticedthatpeoplewhoaregoodatfoodandgoodatcookingThecomplexionisverygood,whichshowshowimportantthecookingskillsaccumulatedbyourancestorsforthousandsofyearsareforhealth.<п>Thepurposeofcookingistomakethedietmorenutritiousandmakethetastemoredelicious.Incooking,avarietyofseasoningsisanindispensablerole.Therationaluseofthemcannotonlygreatlyenhancethetasteoffood,butitisalsobeneficialtopreservethenutritionofthefood.Inmykitchen,thefollowingfourtypesofseasoningsareindispensable.Knowingtheirnutritionandhowtousethemcangettwicetheresultwithhalftheeffort.<п>Употреба четири врсте зачина је изврсна<п>Salty.Theoriginaltasteofsaltissalty,anditisthebasisofthetaste.Regardlessofanytaste,theumamitastewillbeproducedonlywhensaltisadded,sosaltisalsocalledtherootofahundredflavors.Themainfunctionofsaltistoproducefreshtaste,removepeculiarsmell,andkeepfoodfresh.Puttingitafterthesaltisnormalcanmakethevegetablesmorefreshandtender,andthevegetableswillgetoldifputearly.<п>Sweet.Sugarisoneofthemainseasonings,themainseasoningforsweetness,andcanbecombinedwithotherseasoningssuchassaltandvinegartoproduceadeliciouscomplexflavor.Themainfunctionsofsugarare:increasethetaste;increasethecolor,makethefoodbrightred,brightbutnotdark;invigorateqi,sugartastesweet,andhavetheeffectoftonifyingqiandinvigoratingthespleen.Whencooking,addsaltfirst,thensugar,andfinallyvinegar.Sugarshouldnotbelefttooearly,soasnottoburnthepot.<п>Sour.Vinegaristhemainseasoningforsourness.Thefunctionsofvinegarare:toremovethefishysmell,sovinegarisoftenusedwhenmakingfishdishes;itemitsamellowaromaandincreasesthecolorandfragranceofthedishes;anditrelievesgreasy.Vinegarshouldbeputafterthevegetablesareheated,soasnottolosethearomaofvinegar,onlysourwithoutfragrance.Ifalittlebitofgorgonisaddedbeforeserving,itcanenhancetheflavorandpreventthelossofaroma.<п>Spicy.Spicyflavorssuchasonion,gingerandgarlicarealsoimportantseasoningsintraditionalChinesecooking.Payattentiontothefollowingpointswhencooking:1.Theonionsandgarlicshouldbefriedalittlebit,andthearomashouldbestrongwhenitishalf-baked.2.Gingermustbeputtogetherwiththerawmaterialsandheatedatthesametimetoeffectivelyremovethefishyandmuttonsmell.3.Pepperisthebestsoupmaterial,itisdelicious,butitmustbecookedbeforeputtingitinordertoavoidlosingthearoma.4.Peppercanmakebitterness,sofriedbittergourdwithpeppercanreducethebitterness.<п>Направите тофу, користите печурке да побољшате укус<п>Након што се упознате са овим зачинима, можете да наставите да разумете где да користите "сабирање" и када користите "одузимање".<п>Firstofall,don'taddtoomanyseasoningstotheoriginaldeliciousones,trytokeeptheoriginalflavorasmuchaspossible.Ifthechickenisalreadyfragrant,itisbesttosteamorstew,andaddalittlecookingwineatmosttoletitsfragranceoverflow,insteadofoverlyaddingseasonings.Evenifitistasteless,suchasseacucumberandtofu,sometimesitisnotnecessarytouseseasonings,anddeliciousmeat,shrimp,mushrooms,etc.canbeusedtoenhancetheflavor.Secondly,ifthecolorofthefoodisalreadybright,itmustbemaintainedwithoutanyseasoning.Whenfryinglotusroot,addwaterwhilefryingtopreventthecolorfromturningblack.Finally,boilinwater,stir-fryinwater(putalittleoilinthepot),stew,andsteam,andusegreenonions,ginger,andpeppertomakeupforthetaste.<п>Више укуса је танко, мање укуса је густо<п>Theancientsemphasizedthatthegreatwayissimple,andthissentenceisalsoapplicableincooking.Whenyouarecooking,youshouldtrytohaveathinnertasteandlesstastefultaste.Itisbadforyourhealthtoeatthicktastefrequently.Aslongasyoucanputthesameseasoning,youwon’tputitindifferentways,becausemanyseasoningshavesmallpoisons,andallkindsofsaucesalsohaveadditives,soit’sbesttouselesswhenyoucookyourowndishes.<п>Inaddition,itisa"simplification"principletousemorerawmaterialstocomplementeachotherandlessflavorstocomplementeachother.Therawmaterialsarecomplementary.Forexample,threekindsofcerealsarecookedandeatentogether,suchasmillet,corn,riceorsoybeans,oats,andrice,whichcanachieveproteincomplementation.Anotherexampleisthemixtureofpeanutoil,soybeanoil,andrapeseedoilcalledsanheoil.Stir-fryingcancomplementthefat.Anotherexampleisthethree-xiansoupthatcombinesfreshfish,freshmeatandfreshchicken,whichcancomplementbothdeliciousnessandprotein.Exceptforaddinggreenonionandgingertoremovethesmellofsuchdeliciousrawmaterials,allseasoningsarefree.<п>Infact,forpeoplewhoknowhowtolive,cookingisendless.Fromnutritiontotheharmonyofcolorandfragrance,therearetoomanymysteriesandjoyswaitingforustoexplore.Masteringthetruemeaningofitwillnotonlymakeushealthier,butalsobringusmanyunexpectedpleasures.Throwineverydishcarefully,andyouwillgetalotofrewardsfromit.