The history of Dongshan Yatou

Taiwanese cuisine has a light taste and exquisite dishes. The main ingredients are seafood. It combines the cooking techniques of Fujian cuisine, Cantonese cuisine and Hakka cuisine. It has been influenced by the culture of the Netherlands and Japan, and then combined with Taiwan's products and A dish developed from local food customs. Prioritize "clear" and "fresh": seafood is abundant and delicious when eaten cold or raw: the soup is expertly made with sweet and sour flavors: pickles and pickles are added to the dish to enhance the flavor, and seasonal food supplements are supplemented with herbs: preserved vegetables, eggs, peanuts and pig's feet In addition to exquisite dishes ranging from three cups of chicken to more than three cups of chicken, there is also a dazzling array of local Taiwanese snacks, which are the most representative food culture in Taiwanese life, such as oyster omelette, milkfish belly porridge, fried rice noodles, small cakes wrapped in big cakes, and Wanluan. Pork feet, large intestine and oyster noodles, sweet and spicy, Tainan Danzi noodles, moist cakes, roasted grass jelly, tube rice cakes, flower soup, fish cake soup, meat soup, pig blood cake, Dongshan duck head, meatballs, Braised pork rice, boba milk tea, pudding and tofu pudding, etc., herbal braised pork ribs, herbal stewed earthworms, etc., are all famous snacks with unique flavors in Taiwan. Dongjiang cuisine is represented by Huizhou cuisine, which, together with Chaozhou cuisine and Cantonese cuisine, is known as the top three in Guangdong. Cuisine. Huizhou has a long history of food culture. As one of the fifth cuisine combinations of Cantonese cuisine, and as a source of pride for people in the Dongjiang River Basin, it has become an indispensable part of Dongjiang cultural characteristics. Traditional Dongjiang cuisine focuses on "fat, salty, cooked and fragrant". It is oily and salty in taste. The sauces used are relatively simple. Generally, raw onions, cooked garlic and coriander are used for seasoning, with little or no addition. Seasoning that is too strong. However, the main ingredients of Dongjiang cuisine are outstanding, and they like to use three birds. Vegetables are rarely used, and river fresh seafood is not used much. This is closely related to the past living standards and customs of Dongjiang people. Huizhou people are hardworking and labor-intensive. They rarely eat meat, but fatty food can effectively satisfy their hunger. Furthermore, the Hakka people have the habit of being diligent and thrifty. Salty vegetables are both frugal and can increase the amount of salt in the body. Huizhou is also a salt-producing place, making it both economical and affordable. Dongjiang salt-baked chicken, Dongjiang stuffed tofu, Dongpo braised pork with pickled vegetables, Henan cuisine Henan cuisine retains its tradition and is particularly innovative. It selects ingredients from all directions, is uniquely thickened, and is made with exquisite workmanship. It is very good at using soup to blend the five flavors to a moderate degree. Regardless of whether they are dry, fresh, old or tender, they are fried, fried, and fried in order to harmonize with the color, aroma, shape, and utensils to please diners from all over the world. Sweet and sour braised Yellow River carp noodles, baked carp noodles with peony agarwood, white grilled tripe, fried purple crispy pork, pot stickers tofu, jade fish shreds, braised yellow incense tube, Dongpo pork, Cassia bagels, hibiscus sea cucumber, Juice lobster shrimp, three fresh iron pot baked eggs, pan-fried herring head and tail; unique bucket chicken, the world's best soup dumplings, sweet and pleasant flowered buns, egg cakes that are crispy on the outside and tender on the inside, and Ramen, strong steamed buns, local steamed buns, three fresh iron pot baked egg vegetable boxes, steamed dumplings, pot stickers, fried buns, braised noodles, braised cakes, water-splash sugar cakes and other dazzling snacks can fully let you appreciate the breadth and depth of the Central Plains culinary civilization. deep. Top ten famous dishes: Sweet and sour braised fish noodles, pan-fried herring head and tail, fried purple crispy pork, braised tripe, peony agarwood, abalone in clear soup, braised sea cucumber with green onions, braised mutton with green onions, Bianjing roast duck, fried eight pieces . Top ten pastries: Henan steamed dumplings, Kaifeng soup steamed buns, double sesame roasted buns, egg cakes, leek boxes, hot noodle angles, physalis noodles, flower steamed buns, fried steamed buns, shredded radish pancakes. Top Ten Famous Flavors: Zhengzhou Braised Noodles, Blast Furnace Shaobings, Mutton Steamed Buns, Youxuan, Spicy Spicy Soup, Mutton Soup, Beef Soup, Bowang Pot Helmet, Sheep Intestines, Fried Rice Noodles. Five famous soups: spicy and sour mullet egg soup, tripe soup, braised three bags, raw steamed meatballs, and sour and spicy wood soup. Five major braised foods: Kaifeng bucket chicken, Daokou roast chicken, five-spice beef, five-spice lamb's trotters, and smoked tripe. Spiced Lamb Trotters Shanxi Cuisine Shanxi cuisine is divided into three schools: Southern, Northern and Central. South Road is mainly located in Yuncheng and Linfen areas, and the dishes are mainly seafood, with a lighter taste. North Road is represented by Datong and Wutai Mountain, and the dishes emphasize heavy oil and color. Zhonglu cuisine is mainly based on Taiyuan, incorporating the strengths of the north and the south. It selects fine ingredients and pays attention to cutting and matching. It is mainly salty, supplemented by sweet and sour. The dishes are crispy, fragrant and tender, with strong color and strong taste. [Edit this paragraph] Shanxi pasta Shanxi pasta is particularly famous, with many varieties, unique eating methods, and different flavors. The finished products may be tough or soft, all smooth and refreshing, and have a long aftertaste. The most surprising thing is that Shanxi pasta can be a feast, and it will never be the same from beginning to end.

[Edit this paragraph] Shanxi's famous special dishes include: smoked pork, stuffed rice noodles, oily pork, lama meat, fried butterfly mutton, brains, shaved noodles, poached fish, cat ears, oatmeal noodles, Wenxi cakes, etc. . Xinjiang cuisine Xinjiang cuisine. It not only has the characteristics of halal cuisine, but also has the cooking characteristics of northwest Chinese cuisine with strong flavor and aroma. Xinjiang’s diet is rich in raw materials, mainly including vegetables, fruits, fish, meat, eggs, etc. The seasoning of vegetables is the same as that of other cuisines. The main difference is in the use of meat and eggs, which have unique habits and particularities. Xinjiang cuisine is mainly halal cuisine, mostly beef and mutton, and the cooking methods are often stir-fried, roasted, rinsed, roasted, sauced, grilled and steamed. Famous delicacies include roasted whole lamb, large plate of chicken, naan meat, and hand-caught mutton. Wait, the taste is sour and spicy. Benbang cuisine is the abbreviation of Shanghai Benbang local cuisine. It is characterized by thick oily red sauce, moderate saltiness, original taste, mellow and delicious taste. Commonly used cooking methods are mainly braised, simmered and sugared. Later, in order to adapt to the light and refreshing taste of Shanghainese, the dishes gradually changed from the original heavy oil red sauce to more elegant and refreshing, forming the characteristics of "Shanghai style". The cooking method is good at using glutinous rice and has a unique Jiangnan flavor. Hubei cuisine is characterized by thick oily red sauce. Yunnan cuisine Yunnan cuisine has a wide selection of ingredients and many flavors. It is famous for cooking delicacies from the mountains and water. Its taste characteristics are fresh and tender, fragrant and sweet, moderately hot and sour, slightly sour and spicy, focusing on the original and original flavor, crispy, waxy, mellow with heavy oil, cooked but not rotten, tender but not raw, properly decorated, and realistic in shape . Representative dishes: Steam Pot Chicken. The more distinctive ones are Panax notoginseng steam pot chicken and Cordyceps steam pot chicken. Steam pot chicken is a unique high-end flavor dish in Yunnan. Its cooking method is special. The chicken is tender, the soup is delicious, authentic and nutritious. It enjoys a high reputation at home and abroad. As early as the Qianlong period of the Qing Dynasty, steam pot chicken has been popular among the people in southern Yunnan, and it has been around for more than 200 years. The pottery produced in Jianshui County in southern Yunnan has a long history, with simple and unique styles. Yang Li, a local man, used Jianshui pottery to ingeniously develop a special steamer with a mouth in the center, named "steam pot". When cooking, place a soup pot filled with water under the steam pot, then put the chicken pieces into the steam pot, and the chicken will be steamed purely by steam. The soup of this dish is condensed by steam, which maintains the original flavor. The meat is tender and fragrant, and the soup is fresh and fresh, which is highly praised by eaters. Since then, the name of steam pot chicken has been spread at home and abroad, and it is very popular among people. Later, people added Yunnan specialty rare medicinal materials "Panax notoginseng", "Cordyceps", "Gastrodia elata", etc. to the steam pot chicken to make the chicken soup more delicious and sweet, which not only increased the nutritional and medical effects, but also had a unique flavor and played a The steam pot chicken is rich in nutrients and has the advantages of nourishing and strengthening the body. Since then, Panax notoginseng steam pot chicken, Cordyceps steam pot chicken, and Gastrodia elata steam pot chicken have gradually become Yunnan's high-end and unique flavor nourishing dishes. Crossing the Bridge Rice Noodles There are also Crossing the Bridge Rice Noodles, which are popular among the public for their exquisite ingredients, fine production, special eating methods, and rich nutrition. The Zhuangyuan Crossing the Bridge Rice Noodles are mainly made of soup, meat slices, rice noodles, and condiments. The soup is made from fat chicken, pork tube bones, etc., preferably clear and translucent; the meat slices are cut into thin slices from chicken breast, pork tenderloin, liver, kidney, fresh fish, ham, squid, etc. and placed on the plate; Thin white and tough ones are better; for condiments, use pea tips, yellow sprouts, leeks, baby spinach, cabbage hearts, etc., blanch them briefly in a boil, and cut them into four centimeter long sections; add chopped green onion, bean sprouts, tofu skin, and magnolia slices wait. When eating, use a tall porcelain bowl, add MSG, pepper noodles, cooked chicken oil, and then ladle the boiled chicken and broth into the bowl. The soup is thick with oil, and there is no trace of heat in the bowl. After serving, be careful not to rush to taste it to avoid scalding your lips and tongue with the soup. First put various meat slices into the soup, stir gently until cooked; then put the rice noodles into the soup; then add various kinds of meat slices into the soup. Vegetables and coriander can be eaten by adding chili oil, sesame oil, refined salt and other condiments according to personal preferences. The various red, white, yellow and green condiments and foods in the bowl complement each other, making it delicious and whet your appetite. Other delicacies include Yunnan style buckwheat shreds, golden cloud leg, pan-fried beef tenderloin with coconut pickled pepper, braised chicken with brown mushrooms, fried matsutake mushrooms with coriander, Dai flavor grilled fish with lemongrass, Nujiang Jinsha prawns, Gaoligong Mountain braised double treasures, Dali sand milk Fan, Yunnan flavor cold rice noodles, Yunnan spring rolls, etc. Northeastern cuisine Northeastern cuisine includes dishes from Liaoning, Jilin, Heilongjiang provinces and Wumeng City in eastern Mongolia.

It is also a local flavor dish with a long history and richness in our country. It has been famous throughout the country since ancient times. Among the "eight major" cuisines, Northeastern cuisine is not ranked high, but this does not hinder its business. Even in Guangzhou, which is far away from its birthplace, Northeastern cuisine can be served as enthusiastically and boldly as kapok. In cities such as Guangzhou and Shenzhen, Northeastern cuisine is definitely a cuisine with a mass base. Spicy is a hard restriction. Most Cantonese people don't eat spicy food. The skill of the spoon keeps the dishes in perfect shape. The taste focuses on salty and spicy, mainly salty, heavy on oil and heavy on color. The ingredients focus on the famous local specialties. Northeastern cuisine is multi-flavored, with distinct salty and sweet flavors, crispy and crispy, rich color and rich flavor, bright oil and gravy, and particular attention to shape. The cooking methods are better than grilling, frying, roasting, steaming, stewing, and pot. The main characteristics are stewing, sauce, and roasting. It is brown in color and rich in flavor. The thick-lined Northeastern cuisine, stewed randomly without sticking to details, is quite like the thick-lined Northeastern people. Northeastern cuisine combines the strengths of Manchu, Korean, Mongolian and imperial cuisine in terms of cooking methods. It uses Northeastern specialty raw materials and pure green food raw materials, and uses frying, frying, roasting, grilling, grilling, sauce, stewing and carving as the main cooking techniques. , many dishes show the characteristics of tender but not raw, translucent but not old, rotten but not melted, or crispy on the outside, tender on the outside, crispy on the outside and rotten on the inside. The taste is mellow and fragrant, and the dishes are rich and affordable. Introduction to the main Northeastern dishes. The main Northeastern famous dishes include "Red Braised Bear's Palm", "Feilong Soup", "Three Fresh Deer Antler Soup", "Delicious Snake", "White Pine Salmon", "White Braised Hericium", "Assorted "Toad oil" and hundreds more