No longer advocate the eight major cuisines? The Chinese Cuisine Association will push 34 regional cuisines

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 No longer advocate the eight major cuisines? The Chinese Cuisine Association will push 34 regional cuisines


The news reporter learned from the Chinese Cuisine Association official website that in August 1st this year, the Association issued notifications to various provinces (autonomous regions, municipalities directly under the central government) business authorities, cooking (catering, catering) industry associations and related units, and decided to hold 2018 Chinese food food art festival in the first ten days of 9, Henan, and the national capital Regional classics, famous banquet Expo.

In order to further interpret the scientific and complete connotation of Chinese cuisine, promote the exchange and development of regional cuisine and display the overall image of Chinese cuisine to the world, the circular has collected the Chinese cuisine classic famous dishes, Chinese regional cuisine theme banquet and so on to the whole country. The whole concept of Chinese cuisine is the national diet culture.

The Expo will be held in Zhengzhou, which will officially announce the 34 regions of the country (including Hong Kong, Macao and Taiwan), as well as the classic representative dishes, the theme banquet and the list of brand companies.

Tong Zhang, head of the office of the Chinese Cuisine Association, told the news that the original four major cuisines and eight major cuisines were only popular among the folk, but in fact, the diet of various provinces and cities in China had their own characteristics. The whole picture of food and beverage culture in China is rich and colorful. Therefore, this is not an official statement.

Tong Zhang said that in the future, the thirty-four major regional cuisines will be the main recommendation of the Chinese Cuisine Association.

Jiangsu food and Beverage Association executive president Yu Xuerong to the surging news introduction, the Jiangsu Food Association recommended by Jiangsu Province, Jiangsu ten classic dishes include Nanjing salt water duck, squirrel mandarin fish, Yangzhou lion head, Wuxi sauce ribs, Wuxi sauce, the recommended Jiangsu banquet, Yangzhou three banquet, Red Mansion banquet and so on. These are the representatives of Huaiyang cuisine in Jiangsu.

Yu Xuerong said Jiangsu cuisine is one of the traditional Chinese cuisines, referred to as Su cuisine, mainly composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local cuisine. On the 8 day of this month, the related symposium will be held in Zhengzhou. By September 9th, the Chinese Cuisine Association will officially announce the ten classic famous dishes and Jiangsus ten major theme banquet by the Chinese Cuisine Association. At that time, 33 other regional cuisines will be published.

Terry Chui, Secretary General of the food and Beverage Association of Jiangsu Province, told the news that the ten classic famous dishes and banquets in Jiangsu were recommended by local counties and cities, and then selected by the provincial food and Beverage Association to select the dishes recommended to the Chinese Cuisine Association. Finally, the ten classic famous dishes and banquets in Jiangsu province were determined by the relevant experts.

The most important criterion for screening is that this dish is familiar to everyone. Xu Hao explained that most restaurants can make this dish, the menu can be easily found, the people are also very fond of eating. Besides, there should be certain historical and cultural connotations. For example, Suzhou local traditional dishes, squirrel mandarin fish is very classic. Terry Chui said that this dish has already formed a considerable scale, and its output value has been over 100 million. Squirrel and Mandarin fish, also known as squirrel and Mandarin fish, are named after the fried Mandarin fish, which squeaks and cries like a squirrel when they are served with marinade. It was said that when the Qianlong went down to the south of the Yangtze River, they ate the squirrel mandarin fish in song he Lou and praised it. The squirrel mandarin fish has become a traditional dish. The banquet of Red Mansions is the restoration of the height of the refreshments in the dream of Red Mansions. As for the three heads of the three head banquet, it is to burn the whole pigs head, remove the head of the stew of silver carp and the lions head of the stew stew crab powder, which has been selected for the non material cultural heritage list in Yangzhou. The source of this article: surging news editor: Zhang Haitong _NN9053

The most important criterion for screening is that this dish is familiar to everyone. Xu Hao explained that most restaurants can make this dish, the menu can be easily found, the people are also very fond of eating. Besides, there should be certain historical and cultural connotations.

For example, Suzhou local traditional dishes, squirrel mandarin fish is very classic. Terry Chui said that this dish has already formed a considerable scale, and its output value has been over 100 million. Squirrel and Mandarin fish, also known as squirrel and Mandarin fish, are named after the fried Mandarin fish, which squeaks and cries like a squirrel when they are served with marinade. It was said that when the Qianlong went down to the south of the Yangtze River, they ate the squirrel mandarin fish in song he Lou and praised it. The squirrel mandarin fish has become a traditional dish.

The banquet of Red Mansions is the restoration of the height of the refreshments in the dream of Red Mansions. As for the three heads of the three head banquet, it is to burn the whole pigs head, remove the head of the stew of silver carp and the lions head of the stew stew crab powder, which has been selected for the non material cultural heritage list in Yangzhou.