Shandong cuisine
genre: consisting of two local flavors of Jinan and Jiaodong
Features: strong flavor, preference for onion and garlic, especially for cooking seafood, soup and various animal offal.
Famous dishes: Fried Daha, Braised Conch and Crispy Carp
Sichuan Cuisine
There are two schools: Chengdu and Chongqing.
characteristics: it is famous for its rich, wide, thick and strong flavor.
Famous dishes: Kung Pao Chicken, Yipin Bear's Paw, Fish-flavored Shredded Pork and Dry-roasted Fish Wings
Jiangsu Cuisine
School: It is developed from Yangzhou, Suzhou and Nanjing local dishes.
features: cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup and keep the original juice.
famous dishes: shredded chicken soup, stewed crab powder, lion's head, crystal dish hoof, duck wrapped fish
Zhejiang cuisine
School: it is composed of local dishes such as Hangzhou, Ningbo and Shaoxing, and the most famous one is Hangzhou cuisine.
characteristics: fresh, tender and smooth, mellow, soft and waxy, refreshing and not greasy.
Famous dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken
Guangdong cuisine
There are three schools: Guangzhou, Chaozhou and Dongjiang, with Guangzhou cuisine as the representative.
characteristics: the cooking method emphasizes frying, frying, stewing, stewing, etc., and the taste characteristics are cool, light, crisp and fresh.
famous dishes: three snakes, dragons, tigers and phoenixes, roast suckling pig, chicken with salt bureau (on the left side of the fire), winter melon cup and old meat
Hunan cuisine
genre: Hunan area
Features: paying attention to spicy, spicy, sour, spicy, burnt hemp, fragrant and fresh, especially sour and spicy.
famous dishes: braised shark's fin in red, fragrant lotus with rock sugar
Fujian cuisine
School: developed from Fuzhou, Quanzhou, Xiamen and other places, with Fuzhou cuisine as its representative.
features: seafood is the main raw material, and sweet, sour, salty and fragrant, and the color is delicious and fresh.
Famous dishes: Snowflake Chicken, Jin Shoufu, Braised Chicken, Jiaji Fish with Orange Juice, and Tai Chi Shrimp
Anhui Cuisine
School: It is composed of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative.
features: ham as a seasoning, crystal sugar as a fresh flavor, good at stewing and paying attention to pyrotechnics.
Famous dishes: Gourd Duck and Fuliji Roast Chicken
China famous teas are mainly divided into green tea, black tea, oolong tea, white tea, yellow tea, black tea and processed tea.
green tea-
also known as non-fermented tea. It is made from suitable new tea shoots by typical processes such as enzyme fixation, rolling and drying. According to the different drying and deactivating methods, it is generally divided into stir-frying, baking, sun-drying and steaming green tea. Green tea has the characteristics of "clear soup and green leaves, strong taste convergence". Green tea is the earliest tea in history, more than 3, years ago, and it is also the largest tea in China. The producing areas are mainly distributed in Zhejiang, Anhui, Jiangxi and other provinces.
The representative teas are West Lake Longjing, Xinyang Maojian and Biluochun:
▲ West Lake Longjing is referred to as Longjing for short. Produced in the mountainous area around Longjing Village, southwest of West Lake, Hangzhou City, Zhejiang Province. Fresh leaves are picked four times a year in spring. Tea picked before Qingming Festival is called "tea before Ming Dynasty", which looks like lotus plumule, so it is called "lotus plumule". Picking in front of Grain Rain is called "tea before rain", also known as Erchun tea, which is shaped like a flag like a gun, so it is called "flag gun". Long summer picked Sanchun tea, which looks like a sparrow's tongue, so it is called "sparrow's tongue". Sichun tea comes with tea stems, so it is called "stem slices". Longjing tea has four unique qualities: one color, two flavors, three flavors and four shapes. That is, the color is green, the aroma is rich, the sweetness is refreshing, and the shape is like a sparrow tongue. Longjing tea contains amino acids, catechins, vitamins and other ingredients, which have the effects of promoting fluid production, quenching thirst, refreshing mind, promoting digestion, relieving boredom, diminishing inflammation and detoxifying.
▲ Xinyang Maojian tea is produced in Xinyang County, Dabie Mountain in southern Henan Province. Picked before Grain Rain every year. Its shape is thin, round, straight and white. Green color, bright and clear soup, known as "Huainan tea Xinyang first" reputation.
▲ Biluochun is produced in the east and west hills of Dongting, Wuxian County, Jiangsu Province. Every year from late March to mid-April, when the tea buds grow to 1-2 cm, they can be picked. Fresh Harrison is tender and tender, and the more dried tea there is, the better the quality will be. The finished product is compact in appearance, slender in rope, fresh and refreshing, and the soup is green and clear, and it will be sweet after drinking.
black tea-
also known as fermented tea. It is made from tea leaves which are suitable for making this product, and is refined through typical technological processes such as withering, rolling, fermentation and drying. Its soup color is mainly red, so it is named. Black tea can be divided into race black tea, kung fu black tea and red broken tea, which is the second largest tea in China.
The representative teas are Dianhong and Yixing Black Tea:
▲ Dianhong
is compact in appearance, fat and magnificent, and the color of dry tea is moist and golden, and the soup is bright and bright, with fresh fragrance and long taste.
▲ Yixing black tea
has a tight shape, small tender buds, one bud with two leaves or one bud with one leaf, dark and moist color, soup color like red wine, fragrant flowers and fruits, and is resistant to brewing.
oolong tea-
also known as green tea, semi-fermented tea. It is a unique tea category among several major teas in China. Oolong tea combines the preparation methods of green tea and black tea, and its quality is between that of green tea and black tea. It not only has the strong flavor of black tea, but also has the fragrance of green tea and the reputation of green leaves with red edges. The pharmacological effects of oolong tea are manifested in decomposing fat, losing weight and bodybuilding. In Japan, it is called beauty tea and bodybuilding tea.
The representative teas are Wenshan Baozhong Tea, Anxi Tieguanyin Tea, Frozen Top Oolong Tea and Wuyi Dahongpao:
▲ Wenshan Baozhong Tea
Slightly semi-fermented Oolong Tea. Produced in Taibei and Taoyuan counties in northern Taiwan Province Province. The finished tea is curly in appearance, golden in soup, and has a natural elegant and fragrant smell. Wenshan Baozhong tea is rich in nutrition and health care components, which can strengthen the heart and promote diuresis, eliminate fatigue, eliminate blood fat and prevent arteriosclerosis.
▲ Anxi Tieguanyin
is the best oolong tea, produced in Yaoyang Township, Anxi County, Fujian Province. Picking technology: It is picked four times a year, with spring tea in long summer, summer tea after the summer solstice, summer tea after the great summer heat, autumn tea before the Millennium, and spring tea is the best. The finished tea is curly, fat, round, heavy and even; Bright color, mellow and sweet taste, known as the king of tea. Drinking it has the effects of clearing away heart fire, improving eyesight, preventing arteriosclerosis, reducing blood fat and losing weight.
▲ Frozen-top Oolong Tea
is produced in the area of Frozen-top Mountain, a branch of Phoenix Mountain in Nantou County, Taiwan Province Province. Its finished product is hemispherical in shape, dark green in color, with natural fragrance, orange yellow in soup color, mellow and moist in taste, and its quality is the best in spring tea.
white tea-
white tea is a slightly fermented tea, which is a special treasure in Chinese tea. Because its finished tea is mostly bud head, full of white hair, as silver as snow, it is named.
The main producing areas are in Fujian Province (with a small amount of production in Taiwan Province Province), including Jianyang, Fuding, Zhenghe and Songxi counties. The production technology of white tea is generally divided into two processes: withering and drying, and the key is withering. The characteristics of white tea preparation method are that it does not destroy the activity of enzyme, nor promote oxidation, and it keeps the fragrance and tastes fresh and refreshing.
The main varieties are Bai Mudan and Baihao Silver Needle:
▲ Baihao Silver Needle
Silver Needle for short, also known as Baihao. Its finished products are mostly bud heads, covered with white hair, white as silver and slender as needles, so it has an elegant name. Baihao tea is the best of the only white tea varieties, which is as famous as Junshan Yinzhen in the world and has been a royal tribute for generations. The finished tea buds of Yinzhen are plump, covered with white fuzz, bright white in color, shining like silver, and straight in length, like a shuttle like a needle. The soup is clear and bright, and it is light apricot yellow. The fragrance is exposed in the mouth, sweet and fresh, and its cold nature has the effect of detoxifying, reducing fever and reducing fire, which is regarded as a good medicine for treating measles.
▲ Bai Mudan
It is shaped like a flower with a silvery white heart sandwiched by green leaves. After brewing, the green leaves hold the bud, just like the bud is named after it first blooms. The finished product has fat heart, fat and tender leaves, wrinkled and raised leaves, curled leaf edges towards the back of leaves, buds and leaves connected with branches, dark gray-green leaf color, and white hairs all over the back of leaves; It is fragrant, fresh and mellow, and the soup color is apricot yellow or orange yellow. The leaves are light gray and the veins are reddish. It is cool and has the effect of reducing fever and reducing fire.
yellow tea-
It is found from fried green tea that the leaves turn yellow due to insufficient or untimely drying after enzyme fixation and rolling, so a new category
-yellow tea is produced.
Yellow tea belongs to fermented tea, and the production of yellow tea is similar to that of green tea, but the difference is that there is an additional process of stuffy pile. This stuffy pile process is the main feature of yellow tea making method, and it is also the basic difference between it and green tea.
yellow tea can be divided into three categories according to the tenderness of fresh leaves and the size of bud leaves: yellow bud tea, yellow small tea and yellow big tea.
on behalf of tea, there are Mengding yellow bud and Huoshan yellow bud:
▲ Junshan silver needle-one of the best products of yellow bud tea
Junshan silver needle, named after the registered trademark "Junshan", is a yellow tea needle tea. In the Tang and Song Dynasties, because it was shaped like a bird's feather, people named it yellow feather and white crane feather. In the Qing dynasty, tea had white fuzz, so it was renamed as white hair tip; It was first named in 1957.
Yinzhen tea is produced in Junshan Island, Dongting Lake, Yueyang City, Hunan Province. Since ancient times, Yinzhen tea has been called four wonders for its color, fragrance, taste and strangeness. In ancient times, the annual output of Junshan tea was only over one kilogram, and now it is only 3 kilograms.
every year, the fresh leaves of Yinzhen tea are mined three or four days before Qingming Festival, and made from a single tea tip picked first in spring tea. It takes about 5, tea buds to make 1 kg of Yinzhen tea. Although its production process is exquisite, it does not modify the appearance, but requires that it must be kept in its original state, and only work hard from three aspects: color, fragrance and taste.
The finished product of Junshan Silver Needle has a strong bud head, which is firm and straight, white as a feather, and the bud body is golden and bright, so it is known as "gold inlaid with jade". The endoplasm is fragrant and tender, the soup color is apricot and bright, the taste is sweet and refreshing, and the leaves are thick and even.
▲ Mengding Huangya-the second best product of Huangya tea
Mengding Huangya is famous for its Huangshan brand registered trademark. Because of the different registered trademarks of the manufacturers, the tea names are different from "Shan" and "Ding". Produced in Mengding Mountain area of Mingshan County, Sichuan Province.
Mengding Yellow Bud takes the round fertilizer single bud developed from the scales collected before Tomb-Sweeping Day every year as the raw material to make the finished tea. The buds are even, flat and straight, with yellow and moist color and full-length exposure. The soup is yellow and translucent, sweet and tender, sweet and refreshing, and the leaves are tender and yellow.
Mengding tea cultivation began in the Western Han Dynasty, with a history of 2 years. In ancient times, it was a tribute for emperors to enjoy. After the founding of New China, it was rated as one of the top ten famous teas in China.
▲ Huoshan yellow bud-the third best product of yellow bud tea
Huoshan yellow bud is produced in Jingangtai, Niaolaijian, Manshuihe and Jinzhuping of Jinji Mountain in Dahuaping County, Anhui Province, and the product quality of Jingangtai is the best. The finished tea buds are straight and even in Ye Ting, with yellow-green color, delicate and delicate, shaped like a sparrow tongue, bright yellow-green soup with yellow circles, light yellow leaves at the bottom, strong and fresh taste, sweet and refreshing, with ripe chestnut fragrance, and a faint scent after drinking.
Black tea-
is a unique tea with a long history of production in China. In the process of processing, fresh leaves turn black by pile fermentation, so it is called black tea. Black tea can be brewed directly or 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 frontier areas, pressed tea made of black tea is also called edge-selling tea.
The representative tea is Pu 'er tea:
▲ Pu 'er tea
It is produced in Yunnan Pu 'er, Xishuangbanna, Simao and other places, with a very long production history, and it has been traded with Pu 'er tea in Kangzang area since the Tang Dynasty. Pu 'er tea is made from fresh leaves of Yunnan big-leaf tea tree, and there is a special process of splashing water and accumulating fermentation in the processing, which makes the finished tea have a unique old fragrance. Pu 'er tea has many functions, such as reducing blood fat, losing weight, helping digestion, sobering up and detoxifying. After eating wine and meat, people often make a cup of Pu 'er tea to help digestion and sober up. Pu 'er tea is popular in many countries and Macao, and is called beauty tea, slimming tea and longevity tea. Pu 'er Tuocha, Qizi cake tea and Pu 'er brick can be made by steaming Pu 'er tea.
reprocessed tea-
The products made from the raw materials of basic teas such as green tea, black tea, oolong tea, white tea, yellow tea and black tea are called reprocessed tea. It includes scented tea, pressed tea, extracted tea, fruity tea and medicinal health tea, which have different tastes and functions respectively.
stands for tea: scented tea includes jasmine tea and vermilion tea; Compacted tea includes Tuo tea and Liubao tea; Instant tea includes Luyuan brand instant tea:
▲ scented tea
It is made by mixing and scenting tea leaves and fragrant flowers, and using the adsorption of tea leaves, the tea leaves can absorb the fragrance of flowers. There are jasmine tea, pearl orchid tea, white orchid tea, rose tea, osmanthus tea and so on. The tea blank for scented tea is mainly baked green tea and a small amount of tender fried green tea. During processing, the tea blank and the fragrant flowers are stacked layer by layer to make the tea absorb the floral fragrance; After the fragrance of the flowers is exhausted, the new flowers are made according to the above method.
the fragrance of scented tea depends on the number of flowers used and the number of scents. The more scents, the higher the fragrance. Ordinary scented tea sold in the market is generally only brewed once or twice. The scented tea is rich in fragrance and gives people a sense of fragrance after drinking. It is especially loved by people in North China and Northeast China, and has been exported overseas in recent years.
* Jasmine tea
is the most popular variety of scented tea, which is produced in many tea areas, among which Ningde in Fuzhou, Fujian and Suzhou in Jiangsu have the best quality. When scenting, the processed and dried tea leaves (mostly roasted green tea made of jasmine roasted green tea, or special jasmine tea made of famous teas such as Longjing, Dafang, Mao Feng, etc.) are mixed with the budding jasmine flowers in a certain proportion, and the products are obtained through the processes of flowering, blooming, reheating, jacquard weaving, etc. Jasmine Dabaihao, Tianshan Yinhao and Jasmine Sumenghao are the top grade of scented tea.
* Zhulan scented tea:
is the main scented tea variety in China. Mainly produced in Shexian County, Anhui Province, and also produced in Fujian, Guangdong, Zhejiang, Jiangsu, Sichuan and other places. Zhulan scented tea is made of high-quality teas such as Huangshan Mao Feng, Huizhou Baked Green and Laozhu Dafang, and added with Zhulan or Milanese scents. Due to the long-lasting fragrance of Zhulan flower, it takes a long time for tea to completely absorb the fragrance of Zhulan flower, so the fragrance of Zhulan flower tea will be more rich and meaningful if it is properly stored for a period of time (about 3-4 months). Zhulan scented tea is especially favored by women because it has both the elegant fragrance of orchids and the freshness and sweetness of green tea.
▲ pressed tea
Before the Ming Dynasty, the cake tea consumed in China was pressed tea made from fresh leaves of tea trees by steaming, grinding, pressing with molds and drying. Modern pressed tea takes green tea, black tea or black tea as raw materials, and is steamed into round cakes, squares, bricks, columns and other shapes, among which pressed tea made of black tea is the bulk.
* Tuocha
looks like an upside-down thick-walled bowl with a diameter of about 8 cm. There are green tea and black tea. Green tea Tuocha is made by steaming sun-dried green tea, which is called Yunnan Tuocha and Chongqing Tuocha. Black tea Tuocha is made by steaming Pu 'er loose tea, which is called Yunnan Pu 'er Tuocha. Yunnan Tuocha is rich in fragrance and mellow in taste, and has won the National Silver Award and the title of National Famous Tea. Chongqing Tuocha won the international gold medal; Yunnan Pu 'er Tuocha has a unique fragrance, mellow taste, remarkable blood lipid lowering effect and won the international gold medal.
* Liubao Tea
is produced in Liubao Township, Cangwu County, Guangxi Province. It is made of tea from Gongzhou Village and Heishi Village in Liubao Township by steaming and pressing into a cylindrical shape. Liubao tea has the characteristics of red, strong, mellow and old, and is sold to Guangdong, Guangxi, Hong Kong, Macao and Singapore.
▲ instant tea
instant tea is a new type of tea beverage in granule, powder or flake, which is easily soluble in water without tea residue, and is made from finished tea, semi-finished tea or fresh leaves and by-products of tea through extraction, filtration, concentration and drying. It has the advantages of convenient drinking and no pesticide residue. The main varieties of instant tea in China are instant black tea, instant green tea, instant oolong tea and instant health tea.
* Luyuan brand health tea
The name of this tea.