Famous dishes from the eight major Chinese cuisines

Shandong cuisine

School: composed of two local flavors, Jinan and Jiaodong

Characteristics: Flavor Strong and fond of onions and garlic, it is especially good at cooking seafood, soups and various animal offal.

Famous dishes: Fried Daha, Braised Conch, Sugar Crispy Carp

Sichuan Cuisine

School: There are two schools, Chengdu and Chongqing.

Characteristics: It is famous for its rich, wide, thick and strong taste.

Famous dishes: Kung Pao chicken, Yipin bear paws, fish-flavored shredded pork, dry-roasted shark's fin

Jiangsu cuisine

Schools: from Yangzhou, Suzhou, It is developed from Nanjing local cuisine.

Features: The cooking skills are famous for stewing, braising and simmering; emphasis is placed on adjusting the soup to maintain the original juice.

Famous dishes: Shredded chicken soup, stewed crab powder, lion head, crystal hoof, duck-wrapped fish

Zhejiang Cuisine

Schools: from Hangzhou, Ningbo, It consists of Shaoxing and other local dishes, the most famous of which is Hangzhou cuisine.

Features: fresh, tender and smooth, mellow and glutinous, refreshing and not greasy.

Famous dishes: Longjing shrimp, West Lake vinegar fish, beggar's chicken

Guangdong cuisine

Schools: There are three schools of Guangzhou, Chaozhou and Dongjiang, with Guangzhou Dishes are represented.

Features: The cooking methods highlight frying, frying, braising, stewing, etc. The taste characteristics are refreshing, light, crisp and fresh.

Famous dishes: Three snakes, dragons, tigers and phoenixes, roasted suckling pig, Salt Bureau (left next to the fire) chicken, winter melon cup, ancient meat

Hunan cuisine

School: Hunan area

Characteristics: Pay attention to spicy, spicy, sour, spicy, burnt and numb, and fresh, especially sour and spicy.

Famous dishes: Braised shark's fin, rock sugar Hunan lotus

Fujian cuisine

School: developed from Fuzhou, Quanzhou, Xiamen and other places, with Fuzhou cuisine as the its representatives.

Features: Using seafood as the main raw material, focusing on sweet, sour, salty, delicious color.

Famous dishes: Snowflake Chicken, Jin Shoufu, Braised Sliced ??Chicken, Orange Sauce Jiaji Fish, Tai Chi Prawns

Anhui Cuisine

School: from Wannan It consists of local flavors along the Yangtze River and Huaihe River. Wannan cuisine is the main representative.

Characteristics: Use ham as flavor, rock sugar to enhance freshness, good at cooking and stewing, and pay attention to fire skills.

Famous dishes: gourd duck, Fuliji roasted chicken

Chinese famous teas are mainly divided into green tea, black tea, oolong tea, white tea, yellow tea, dark tea and reprocessed tea.

Green tea--

Also known as unfermented tea. It is made from the new shoots of suitable tea trees as raw materials and is made through typical processes such as greening, rolling and drying. According to different drying and fixing methods, it is generally divided into fried green, baked, sun-dried and steamed green tea. Green tea has the characteristics of "clear soup and green leaves, strong astringent taste". Green tea is the earliest tea in history, dating back more than 3,000 years. It is also the tea with the largest output in my country. The production areas are mainly distributed in Zhejiang, Anhui, Jiangxi and other provinces.

Representative teas include West Lake Longjing, Xinyang Maojian, and Biluochun:

▲West Lake Longjing, referred to as Longjing. Produced in the mountainous area around Longjing Village southwest of West Lake in Hangzhou City, Zhejiang Province. Fresh leaves are harvested four times each spring. The tea picked before Qingming is called "Mingqian tea". Its shape resembles the heart of a lotus, so it is called "Lianxin". Tea picked before Grain Rain is called "Yuqian tea", also known as Second Spring tea. Its shape resembles a flag or a gun, so it is called "Flag Gun". The three-spring tea picked at the beginning of summer looks like a bird's tongue, so it is called "bird's tongue". Sichun tea comes with tea stems, so it is called "stem slices". Longjing tea has four unique features: one is unique in color, two is unique in aroma, three is unique in taste, and four is unique in shape. That is, it is green in color, rich in aroma, mellow and refreshing, and shaped like a bird's tongue. Longjing tea contains amino acids, catechins, vitamins and other ingredients, which have the effects of promoting body fluids and quenching thirst, refreshing the mind, digesting food and resolving greasiness, reducing inflammation and detoxifying.

▲Xinyang Maojian is produced in Xinyang County in the Dabie Mountains in southern Henan Province. Picked before Grain Rain every year. Its appearance is thin, round, straight, and white. The color is emerald green and the soup is bright and clear. It is known as "the best Huainan tea in Xinyang".

▲Biluochun is produced in the east and west mountains of Dongting, Wuxian County, Jiangsu Province.

From late March to mid-April every year, the tea buds can be picked when they grow to 1-2 cm. The younger the fresh leaves are, the more pekoe will be produced after the dried tea is made, and the better the quality will be. The finished product has a compact shape, slender cords, freshness and fluidity, a green and clear soup color, and a sweet aftertaste.

Black tea--

Also known as fermented tea. It is made from the new buds and leaves of the tea tree suitable for making this product, and is refined through typical processes such as withering, rolling, fermentation, and drying. Its soup color is mainly red, hence its name. Black tea can be divided into souchong black tea, gongfu black tea and broken black tea, which is the second largest tea category in my country.

Representative teas include Dianhong and Yixing black tea:

▲Dianhong

The appearance is tightly knotted, plump and majestic, and the dry tea is dark and golden in color. It is particularly distinctive, the soup is bright in color, the aroma is fresh and long-lasting, and the taste is rich and refreshing.

▲Yixing black tea

The appearance is tightly knotted, with small buds, one bud with two leaves or one bud with one leaf. The color is dark and moist, the soup is like red wine, and the flowers and fruits are It has a strong flavor and is resistant to brewing.

Oolong tea--

Also known as green tea, semi-fermented tea. It is a tea category with unique characteristics among the major tea categories in my country. Oolong tea combines the production methods of green tea and black tea. Its quality is between green tea and black tea. It has the strong flavor of black tea, the refreshing fragrance of green tea, and has the reputation of having green leaves with red edges. The pharmacological effects of oolong tea are outstanding in decomposing fat, losing weight and building bodybuilding. It is called beauty tea and bodybuilding tea in Japan.

Representative teas include Wenshan Baozhong Tea, Anxi Tieguanyin, Dongding Oolong Tea, and Wuyi Dahongpao:

▲Wenshan Baozhong Tea

Lightly semi-fermented Oolong tea. Produced in Taipei City and Taoyuan County in northern Taiwan Province. The finished tea has a curly shape, golden tea soup, and a natural, elegant and fragrant smell. Wenshan Baozhong tea is rich in nutrients and health care ingredients, which can strengthen the heart and diuresis, relieve fatigue, eliminate blood fat, and prevent vascular sclerosis.

▲Anxi Tieguanyin

It is the best oolong tea and is produced in Yaoyang Township, Anxi County, Fujian Province. Picking and processing technology: Picking is done four times a year. Spring tea is picked at the beginning of summer, summer tea is picked after the summer solstice, summer tea is picked after the Great Heat, and autumn tea is picked before the white dew. Spring tea is the best. The finished tea is curly in shape, fat and round in shape, heavy and even; has an oily color and a mellow and sweet taste, and is known as the king of teas. Drinking it has the effects of clearing the mind and improving eyesight, preventing arteriosclerosis, lowering fat and losing weight.

▲ Dongding Oolong Tea

Produced in Dongding Mountain, a branch of Fenghuang Mountain in Nantou County, Taiwan. The finished product is hemispherically curved in shape, dark green in color, and has a natural fragrance. The soup is orange-yellow in color and tastes mellow and sweet. Spring tea has the best quality.

White tea--

White tea is a slightly fermented tea and is a special treasure among my country's teas. It is named because the finished tea is mostly buds, covered with pekoe, like silver and snow.

The main production areas are in Jianyang, Fuding, Zhenghe, Songxi and other counties in Fujian Province (there is also a small amount of production in Taiwan Province). The production process of white tea is generally divided into two processes: withering and drying, and the key is withering. The characteristic of the white tea production method is that it neither destroys the activity of enzymes nor promotes oxidation, and maintains the fragrance and freshness of the soup.

The main varieties are White Peony and Baihao Silver Needle:

▲Pekko Silver Needle

Silver Needle, also known as Baihao for short. The finished product is mostly buds, covered with white hairs, white as silver, and as thin as needles, hence its elegant name. Pekoe tea is the best of the only white tea varieties. It is as famous as Junshan Silver Needle and has been a tribute to the royal family in the past dynasties. The finished tea buds of Silver Needle are fat and thick, covered with white hairs, bright white in color, shining like silver, long and straight, like shuttles and needles. The color of the soup is clear and bright, light apricot yellow. The fragrance is revealed in the mouth, and it is sweet and refreshing. Its cold nature has the effect of detoxifying, reducing fever and reducing fire. It is regarded as a good medicine for treating measles.

▲White Peony

It is shaped like a flower with a silver-white center between green leaves. After brewing, the green leaves hold the buds, just like buds blooming, hence the name. The finished product has a fat core, tender leaves, wrinkled bulges, leaf edges curled toward the back of the leaf, buds and leaves connected to branches, the color of the leaf surface is dark gray-green, and the back of the leaf is covered with white hairs; the fragrance is clear, the taste is fresh and mellow, and the soup color is apricot or orange. Clear: The bottom of the leaves is light gray and the veins are reddish. It is cool in nature and has the effect of reducing fever and reducing fire.

Yellow tea--

People discovered from fried green tea that due to insufficient or not timely drying after curing and rolling, the leaves turned yellow, so a new category was born

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——Yellow tea.

Yellow tea is a type of fermented tea. The production of yellow tea is similar to that of green tea. The difference is that there is an additional simmering process. This stale heaping process is the main feature of the yellow tea production method and is also the basic difference between it and green tea.

Yellow tea is divided into three categories: yellow bud tea, yellow small tea and yellow large tea according to the tenderness of the fresh leaves and the size of the buds and leaves.

Representative teas include Mengding Huangya and Huoshan Huangya:

▲Junshan Silver Needle - one of the best Huangya teas

Junshan Silver Needle, registered The trademark "Junshan" is named after the yellow tea needle-shaped tea. In the Tang and Song dynasties, people named it Huang Lingmao and Baihe Ling because its shape resembled bird feathers. In the Qing Dynasty, it was renamed Baimaojian because of the white fluff of the tea. The current name was established in 1957.

Silver Needle Tea is produced on Junshan Island in Dongting Lake, Yueyang City, Hunan Province. From ancient times to the present, it has been known as the Four Uniques for its color, aroma, taste and strangeness. In ancient times, the annual output of Junshan tea was only more than one kilogram, and the current output is only 300 kilograms.

The fresh leaves of Silver Needle Tea are mined three or four days before the Qingming Festival every year, and are made from a single tea tip picked first in spring tea. It takes about 50,000 tea buds to make 1 kilogram of Silver Needle Tea. Although its production process is exquisite, the appearance is not modified, but must be kept as it is, focusing only on the three aspects of color, aroma and taste.

The appearance of the finished product of Junshan Silver Needle is strong, firm and straight bud heads, with feather-like white hairs and bright golden buds. It is known as "gold inlaid with jade"; the inner substance is fragrant and tender, the soup color is apricot yellow, and the taste is bright. It is sweet and refreshing, and the bottom of the leaves is thick and bright.

▲Mengding Huangya - the second best Huangya tea

Mengding Huangya is famous for its registered trademark Huangshan. Because the registered trademarks of the manufacturers are different, the name of the tea is: The difference between "mountain" and "top". Produced in the Mengdingshan Mountains of Mingshan County, Sichuan Province.

Mengding Huangya uses the round fat single buds picked from the scales picked before the Qingming Festival every year to make tea. The buds are even, flat and straight, with a yellow color and all the hair is exposed. The soup is yellow in color, translucent in color, sweet and fragrant, sweet and refreshing, and all the buds at the bottom of the leaves are tender yellow.

The cultivation of Mengding tea began in the Western Han Dynasty and has a history of 2,000 years. In ancient times, it was used as a tribute for emperors to enjoy. After the founding of New China, it was rated as one of the top ten famous teas in the country. .

▲Huoshan Huangya - the third best yellow bud tea

Huoshan Huangya is produced in Jingangtai of Jinji Mountain in Dahuaping, Huoshan County, Anhui Province. Birds come to the tip and the water flows. He, Jinzhuping and other places, but the products produced by Jingangtai are of the best quality. The finished tea buds and leaves are straight and even, yellow-green in color, tender and fine, shaped like a bird's tongue, the soup is bright yellow-green with yellow circles, the bottom of the leaves is bright yellow, the taste is rich and mellow, sweet and refreshing, with the aroma of ripe chestnuts, and a refreshing fragrance after drinking. feeling.

Dark tea--

It is a unique tea with a long production history in my country. During the processing, the fresh leaves are fermented and turned black, so it is called dark tea. Black tea can be brewed and drank directly, or it can be pressed into pressed tea (such as various brick teas). Mainly produced in Hunan, Hubei, Sichuan, Yunnan and Guangxi provinces and autonomous regions. Because it is mainly sold to border areas, the pressed tea made from black tea is also called border-marketed tea.

The representative tea is Pu'er tea:

▲Pu'er tea

Produced in Pu'er, Yunnan, Xishuangbanna, Simao and other places, the production history is very long, and it was established in the Tang Dynasty There is already Pu'er tea trade with Kangzang area. Pu'er tea is made from the fresh leaves of Yunnan large-leaf tea trees. During the processing, there is a special process of splashing water and accumulating fermentation, which gives the finished tea a unique aged aroma. Pu'er tea has many effects such as lowering blood lipids, losing weight, aiding digestion, sobering up, and detoxifying. After eating meat and wine, people often make a cup of Pu'er tea to aid digestion, sober up and refresh themselves. Pu'er tea is popular in many countries and the Bay Area and is known as beauty tea, slimming tea and longevity tea. Pu'er tea can be made into Pu'er Tuo tea, Qizi cake tea and Pu'er tea bricks after being steamed and pressed.

Reprocessed tea--

Products made from basic teas—green tea, black tea, oolong tea, white tea, yellow tea, and dark tea—are called reprocessed Tea.

It includes scented tea, pressed tea, extracted tea, fruity tea and medicinal health tea, etc., each with different tastes and effects.

Representative teas: Scented teas include jasmine tea and pearl orchid tea; pressed teas include Tuocha and Liubao tea; instant teas include Luyuan brand instant tea:

▲Scented tea

It is made from tea leaves and fragrant flowers, and uses the adsorption property of tea leaves to absorb the fragrance of flowers. There are jasmine tea, pearl orchid tea, white orchid tea, rose tea, osmanthus tea, etc. The tea base for scented scented tea is mainly roasted green tea and a small amount of delicate fried green tea. During processing, the tea base and the flowers that are releasing fragrance are stacked layer by layer to allow the tea to absorb the fragrance of the flowers. After the fragrance of the flowers is absorbed, new flowers are replaced and scented according to the above method.

The aroma of scented tea depends on the number of flowers used and the number of times it is scented. The more times it is scented, the higher the aroma. Ordinary scented tea sold in the market is generally scented only once or twice. The scent of scented tea is rich and gives people a refreshing feeling after drinking. It is especially loved by people in North China and Northeast my country, and has been exported overseas in recent years.

＊Jasmine tea

It is the most produced and sold variety of scented tea. It is produced in many tea areas, among which Ningde, Fuzhou, Fujian and Suzhou, Jiangsu produce the best quality. When scenting, press the processed and dried tea leaves (mostly roasted green tea to make jasmine roasted green tea, or special famous teas such as Longjing, Dafang, Maofeng, etc. to make special jasmine tea) and the budding jasmine flowers. The proportions are combined and completed through the processes of flowering, flowering, re-fire and jacquard. Jasmine Dabaihao, Tianshan Yinhao and Jasmine Sumenghao are top-grade scented teas.

＊Pearl Orchid Tea:

It is the main variety of scented tea in my country. It is mainly produced in She County, Anhui Province. In addition, it is also produced in Fujian, Guangdong, Zhejiang, Jiangsu, Sichuan and other places. Zhulan scented tea is made from Huangshan Maofeng, Huizhou Bakingqing, Laozhu Dafang and other high-quality teas as tea base, and added Zhulan or Milan scenting. Since the fragrance of pearl orchid flowers is long-lasting, it takes a long time for the tea leaves to completely absorb the floral fragrance. Therefore, if the pearl orchid tea is properly stored for a period of time (about 3-4 months), its aroma will be more intense and lasting. Orchid tea has the elegant fragrance of orchids and the freshness and sweetness of green tea, so it is especially favored by women.

▲Pressed tea

Before the Ming Dynasty, the group cake tea consumed in my country was pressed tea made by steaming and grinding the fresh leaves of the tea tree, pressing them into molds and drying them. . Modern pressed tea is made from green tea, black tea or dark tea, which is steamed and pressed into shapes such as round cake, square, brick, cylindrical and so on. Among them, pressed tea made from black tea is the most popular. For bulk.

＊Tuocha

It looks like an upside-down thick-walled bowl with a diameter of about 80 centimeters. There are green tea Tuocha and black tea Tuocha. Green tea Tuocha is steamed and pressed from sun-dried green tea, and is called Yunnan Tuocha and Chongqing Tuocha; black tea Tuocha is steamed and pressed from Pu'er loose tea, and is called Yunnan Pu'er Tuocha. Yunnan Tuocha has a fragrant aroma and mellow taste, and has won the National Silver Award and the title of National Famous Tea; Chongqing Tuocha has won the International Gold Award; Yunnan Pu'er Tuocha has a unique aroma, mellow taste, and has significant blood-lipid-lowering effects, and has also won the International Gold Medal. Gold Award.

＊Liubao Tea

It is produced in Liubao Township, Cangwu County, Guangxi. It uses tea from Gongzhou Village and Heishi Village in Liubao Township as raw materials and is steamed and pressed into a cylindrical shape. Liubao tea has the quality characteristics of red, strong, mellow and aged, and is sold to Guangdong, Guangxi, Hong Kong, Macao, Singapore and other places.

▲Instant tea

Instant tea is an easy-to-use tea made from finished tea, semi-finished tea or fresh tea leaves and by-products through extraction, filtration, concentration, drying and other processes. It is a new type of tea beverage in the form of granules, powders or flakes that is soluble in water and has no tea residue. It has the advantages of being easy to drink and carry, and does not contain pesticide residues. The main varieties of instant tea in my country include instant black tea, instant green tea, instant oolong tea, and instant health tea.

＊Luyuan brand health tea

The name of this tea means: taking green food from nature to serve the health of consumers.

Luyuan brand instant tea uses high-quality locally produced tea as raw materials and is refined using high-tech and scientific methods without any chemical additives. It has many special effects such as clearing the heart, lowering blood pressure and lipids, and preventing cardiovascular diseases.

Available in bottles, boxes, bags and other packaging specifications, drinking is convenient and hygienic. Among them, instant oolong, instant jasmine tea, instant black tea, instant milk tea and other series of products have been exported to the United States, Japan, Southeast Asia and other countries, as well as Taiwan, Hong Kong and other regions in recent years, and won the gold medal at the 1993 International Food Expo.