The reason China has so many different types of cuisines because of location, customs, weather and nature. Fujian cuisine is mainly using seafood and pickles, but even the same cuisine there are still difference. Fuzhou is a city in Fujian province, the taste mixed with sweet, sour. The south part of Fujian, we call it Min Nan, it different from Fuzhou cuisine, its more salty and more herbs for medical functions.
Xiang Cuisine which is from Hunan province. Its also famous for spicy food, but different from Sichuan cuisine, its more focus on burning hot and sour than "Ma"(Numbness). Because of the location of Hunan, weather in Hunan is humid and mild climate, so they love to have some hot food to perspiration which can keep body more balance during humid weather.
Anhui cuisine has around 1000 years, originally from farmers in that area where names Huizhou city. Anhui cuisine has a remarkable plate called "Dong Po Prok" which is a kind of pork made by soy sauce, but it is not easy by just using soy sauce, there are a lot of things that needs to work on.
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