{"id":196310,"title":"\u010c\u00ednsk\u00e1 kuchyn\u011b","modified":"2026-10-31T16:51:33+01:00","plain":"Na p\u0159esn\u00e9m po\u010dtu hlavn\u00edch \u010d\u00ednsk\u00fdch kuchyn\u00ed neexistuje naprost\u00e1 shoda. N\u011bkte\u0159\u00ed jich uv\u00e1d\u011bj\u00ed t\u0159i, jin\u00ed \u010dty\u0159i, p\u011bt, sedm, nebo dokonce osm. Ani osm v\u0161ak nedok\u00e1\u017ee obs\u00e1hnout ve\u0161kerou kulin\u00e1\u0159skou rozmanitost t\u00e9to zem\u011b: \u010c\u00edna m\u00e1 p\u0159es t\u0159icet provinci\u00ed, z nich\u017e ka\u017ed\u00e1 m\u00e1 sv\u00e9 vlastn\u00ed speciality a zp\u016fsoby p\u0159\u00edpravy, nemluv\u011b o m\u00edstn\u00edch kuchyn\u00edch jednotliv\u00fdch m\u011bst \u010di etnick\u00fdch men\u0161in. Podle n\u011bkter\u00fdch studi\u00ed lze v \u010c\u00edn\u011b napo\u010d\u00edtat nejm\u00e9n\u011b 400 region\u00e1ln\u00edch kulin\u00e1\u0159sk\u00fdch styl\u016f.\n\n\n\nP\u0159edstavte si \u00fazem\u00ed rozlehl\u00e9 jako Evropa, s rozmanitou krajinou a obyvateli s odli\u0161n\u00fdmi zp\u016fsoby \u017eivota, kter\u00e9 p\u0159irozen\u011b ovliv\u0148uj\u00ed produkci a v\u00fdb\u011br surovin. Zem\u011bpisn\u00e1 rozmanitost se skute\u010dn\u011b odr\u00e1\u017e\u00ed i na tal\u00ed\u0159i:\n\n\n\n\n\u010c\u00edna je domovem v\u00edce ne\u017e 56 uzn\u00e1van\u00fdch etnick\u00fdch skupin, z nich\u017e ka\u017ed\u00e1 m\u00e1 sv\u00e9 vlastn\u00ed zvyky a speciality.\n\n\n\nOd horsk\u00fdch oblast\u00ed Tibetu p\u0159es tropick\u00e9 lesy J\u00fcn-nanu, severn\u00ed pl\u00e1n\u011b a stepi Vnit\u0159n\u00edho Mongolska a\u017e po jihov\u00fdchodn\u00ed pob\u0159e\u017e\u00ed se nab\u00eddka m\u00edstn\u00edch surovin v\u00fdrazn\u011b li\u0161\u00ed (obiloviny, mo\u0159sk\u00e9 plody, sladkovodn\u00ed ryby, ko\u0159en\u00ed, bylinky atd.).\n\n\n\n\nJe tedy pochopiteln\u00e9, pro\u010d je tak obt\u00ed\u017en\u00e9 stanovit kone\u010dn\u00fd po\u010det t\u011bchto \u201ehlavn\u00edch kuchyn\u00ed\u201c, kdy\u017e jsou m\u00edstn\u00ed vlivy tak bohat\u00e9 a n\u011bkdy se li\u0161\u00ed i vesnici od vesnice. Historik Kwang-chih Chang ostatn\u011b ve sv\u00e9 knize Food in Chinese Culture zd\u016fraz\u0148uje, \u017ee si ka\u017ed\u00fd region vyvinul vlastn\u00ed kulin\u00e1\u0159skou identitu \u00fazce spjatou se sv\u00fdm prost\u0159ed\u00edm a histori\u00ed.\n\n\n\nMoje nejnov\u011bj\u0161\u00ed \u010d\u00ednsk\u00e9 recepty\n\n\n\n\n\n    \nHov\u011bz\u00ed lo mein, restovan\u00e9 nudle jako z \u010d\u00ednsk\u00e9ho bistra\n\n5\/5 (13)\n1 hodina hodina\n\n\n    \nLilek po \u010d\u00ednsku (yu xiang qie zi)\n\n4.85\/5 (13)\n45 minut minut\nCharger plus\n\n\n\nKulin\u00e1\u0159sk\u00e1 rozmanitost spojen\u00e1 s geografi\u00ed\n\n\n\n\nNa severu, v chladn\u011bj\u0161\u00edch provinci\u00edch, je v\u0161udyp\u0159\u00edtomn\u00e1 p\u0161enice a dal\u0161\u00ed obiloviny a hojn\u011b se zde vyskytuje vep\u0159ov\u00e9, jehn\u011b\u010d\u00ed a sladkovodn\u00ed ryby.\n\n\n\nNa jihu se z\u00e1kladem mnoha pokrm\u016f st\u00e1v\u00e1 r\u00fd\u017ee dopln\u011bn\u00e1 zeleninou, nap\u0159\u00edklad s\u00f3jov\u00fdmi kl\u00ed\u010dky, vodn\u00edmi ka\u0161tany nebo divoce rostouc\u00edmi houbami.\n\n\n\nNa pob\u0159e\u017e\u00ed najdete nejr\u016fzn\u011bj\u0161\u00ed \u0159asy a mo\u0159sk\u00e9 plody \u2013 od mo\u0159sk\u00fdch pl\u017e\u016f p\u0159es med\u00fazy a u\u0161n\u011b a\u017e po mo\u0159sk\u00e9 okurky.\n\n\n\nVe vnitrozem\u00ed p\u0159evl\u00e1d\u00e1 ku\u0159ec\u00ed a vep\u0159ov\u00e9, podle regionu n\u011bkdy tak\u00e9 kr\u00e1li\u010d\u00ed nebo jehn\u011b\u010d\u00ed.\n\n\n\n\nSouvislost s tradi\u010dn\u00ed \u010d\u00ednskou medic\u00ednou\n\n\n\nChceme-li hloub\u011bji poznat \u010d\u00ednskou region\u00e1ln\u00ed kuchyni, mus\u00edme nejprve pochopit principy tradi\u010dn\u00ed \u010d\u00ednsk\u00e9 medic\u00edny (T\u010cM), kter\u00e1 vych\u00e1z\u00ed z klimatu a pojmu rovnov\u00e1hy. Potraviny doporu\u010dovan\u00e9 T\u010cM \u010dasto rostou nebo se vyskytuj\u00ed pr\u00e1v\u011b v dan\u00e9m regionu.\n\n\n\n\nV S\u2019-\u010dchuanu, kde panuje tepl\u00e9 a vlhk\u00e9 klima, se podle T\u010cM m\u016f\u017ee t\u011blo pot\u00fdkat s nadm\u011brnou \u201evlhkost\u00ed\u201c. K obnoven\u00ed rovnov\u00e1hy se proto doporu\u010duj\u00ed ko\u0159en\u011bn\u00e1 j\u00eddla pova\u017eovan\u00e1 za \u201ezah\u0159\u00edvaj\u00edc\u00ed\u201c, odtud tak\u00e9 pov\u011bst t\u00e9to provincie pro jej\u00ed velmi p\u00e1liv\u00e9 pokrmy.\n\n\n\nNa severu, kde je klima su\u0161\u0161\u00ed, T\u010cM up\u0159ednost\u0148uje celozrnn\u00e9 obiloviny a lu\u0161t\u011bniny (p\u0161enici, proso, fazole) a zeleninu s vysok\u00fdm obsahem vody (okurky, sal\u00e1ty, \u0159edkvi\u010dky, cukety), aby se vyrovnal nedostatek vlhkosti.\n\n\n\n\nT\u0159i hlavn\u00ed oblasti: sever, jih a z\u00e1pad\n\n\n\nPrvn\u00ed zp\u016fsob rozd\u011blen\u00ed \u010d\u00ednsk\u00e9 gastronomie spo\u010d\u00edv\u00e1 v rozli\u0161en\u00ed t\u0159\u00ed hlavn\u00edch oblast\u00ed:\n\n\n\n\nSever (provincie oblasti Tung-pej: Chej-lung-\u0165iang, \u0164i-lin, Liao-ning, ale tak\u00e9 Peking, Che-pej, \u0160an-si, \u0160en-si, Vnit\u0159n\u00ed Mongolsko, Ning-sia a Kan-su). Zdej\u0161\u00ed pokrmy hojn\u011b vyu\u017e\u00edvaj\u00ed p\u0161enici, jsou vydatn\u00e9 a mimo \u010c\u00ednu dosud pom\u011brn\u011b m\u00e1lo zn\u00e1m\u00e9.\n\n\n\nJih (Kuang-si, Kuang-tung, Fu-\u0165ien, Chu-pej, Che-nan), charakteristick\u00fd jemn\u011bj\u0161\u00edmi chut\u011bmi a v\u00fdrazn\u00fdm vyu\u017eit\u00edm r\u00fd\u017ee (a r\u00fd\u017eov\u00fdch nudl\u00ed), v\u00fdvar\u016f a p\u0159\u00edpravy v p\u00e1\u0159e.\n\n\n\nZ\u00e1pad (S\u2019-\u010dchuan, \u010cchung-\u010dching, Chu-nan, J\u00fcn-nan), proslul\u00fd chilli papri\u010dkami, pep\u0159em znecitlivuj\u00edc\u00edm \u00fasta a ohniv\u00fdmi chilli oleji.\n\n\n\n\n8 hlavn\u00edch \u010d\u00ednsk\u00fdch kuchyn\u00ed\n\n\n\nZa dynastie \u010cching se rozli\u0161ovaly \u010dty\u0159i hlavn\u00ed kulin\u00e1\u0159sk\u00e9 \u0161koly odpov\u00eddaj\u00edc\u00ed sv\u011btov\u00fdm stran\u00e1m:\n\n\n\n\nSever (Lu Cai, \u9c81\u83dc)\n\n\n\nV\u00fdchod (Huaiyang Cai, \u6dee\u626c\u83dc)\n\n\n\nJih (Yue Cai, \u7ca4\u83dc)\n\n\n\nZ\u00e1pad (Chuan Cai, \u5ddd\u83dc)\n\n\n\n\nV 80. letech 20. stolet\u00ed vl\u00e1da ofici\u00e1ln\u011b schv\u00e1lila roz\u0161\u00ed\u0159en\u00fd seznam osmi hlavn\u00edch kuchyn\u00ed. Toto \u010dlen\u011bn\u00ed z\u016fst\u00e1v\u00e1 dodnes nejpou\u017e\u00edvan\u011bj\u0161\u00edm zp\u016fsobem, jak popsat \u010d\u00ednskou gastronomickou sc\u00e9nu.\n\n\n\nCharakteristika 8 hlavn\u00edch \u010d\u00ednsk\u00fdch kuchyn\u00ed\n\n\n\n\n\u0160antungsk\u00e1 kuchyn\u011b: sv\u011b\u017e\u00ed a slan\u00e1, s mnoha pokrmy z mo\u0159sk\u00fdch plod\u016f.\n\n\n\nS\u2019-\u010dchuansk\u00e1 kuchyn\u011b a chunansk\u00e1 kuchyn\u011b: velmi, velmi ko\u0159en\u011bn\u00e1 a p\u00e1liv\u00e1 kuchyn\u011b.\n\n\n\nKuangtungsk\u00e1 (kantonsk\u00e1), \u010de\u0165iangsk\u00e1, \u0165iangusk\u00e1 kuchyn\u011b: vynikaj\u00edc\u00ed mo\u0159sk\u00e9 plody, obvykle s jemn\u00fdmi a lehk\u00fdmi chut\u011bmi.\n\n\n\nAnchuejsk\u00e1 a fu\u0165iensk\u00e1 kuchyn\u011b: vyu\u017e\u00edv\u00e1n\u00ed voln\u011b rostouc\u00edch a \u017eij\u00edc\u00edch surovin z m\u00edstn\u00edch hor.\n\n\n\n\n1. Kuang-tung \/ Kantonsk\u00e1 kuchyn\u011b\n\n\n\n\nSlad\u0161\u00ed, up\u0159ednost\u0148uje du\u0161en\u00ed a rag\u00fa s rozmanit\u00fdmi velmi jemn\u00fdmi om\u00e1\u010dkami\n\n\n\n\nKantonsk\u00e1 kuchyn\u011b je mezin\u00e1rodn\u011b nejobl\u00edben\u011bj\u0161\u00edm stylem. Provincie Kuang-tung a Hongkong jsou proslul\u00e9 vyt\u0159\u00edben\u00fdmi pokrmy z mo\u0159sk\u00fdch plod\u016f a r\u00fd\u017eov\u00fdmi j\u00eddly, jako je kantonsk\u00e1 r\u00fd\u017ee nebo r\u00fd\u017ee s \u010d\u00ednskou klob\u00e1sou va\u0159en\u00e1 v p\u00e1\u0159e, a tak\u00e9 slavn\u00fdmi zongzi, kter\u00e9 se jed\u00ed p\u0159i Sv\u00e1tku dra\u010d\u00edch lod\u00ed. Zapomenout nesm\u00edme ani na zn\u00e1m\u00e9 congee nebo chow fun s hov\u011bz\u00edm.\n\n\n\nProvincie Kuang-tung je pova\u017eov\u00e1na za jeden z nejv\u011bt\u0161\u00edch kulin\u00e1\u0159sk\u00fdch r\u00e1j\u016f \u010c\u00edny. Mezi jej\u00ed gastronomick\u00e1 centra pat\u0159\u00ed Kanton a \u010cchao-\u010dou, proslul\u00e9 kuchyn\u00ed Chaoshan. Rozmanitost konzumovan\u00fdch potravin je zde obrovsk\u00e1, pokrmy v\u0161ak obvykle nemaj\u00ed p\u0159\u00edli\u0161 v\u00fdrazn\u00e9 chut\u011b: dochucen\u00ed z\u016fst\u00e1v\u00e1 jemn\u00e9, n\u011bkdy lehce nasl\u00e1dl\u00e9, a chilli se t\u00e9m\u011b\u0159 nepou\u017e\u00edv\u00e1.\n\n\n\nNav\u00edc odtud poch\u00e1zej\u00ed slavn\u00e9 \u010d\u00ednsk\u00e9 klob\u00e1sy\n\n\n\nMoje kantonsk\u00e1 r\u00fd\u017ee\n\n\n\nKucha\u0159i kladou d\u016fraz sp\u00ed\u0161e na \u010derstvost surovin, zejm\u00e9na ryb a mo\u0159sk\u00fdch plod\u016f, kter\u00e9 nejrad\u011bji p\u0159ipravuj\u00ed v p\u00e1\u0159e nebo po\u0161\u00edruj\u00ed, \u010dasto v jemn\u00fdch v\u00fdvarech. Tento decentn\u00ed p\u0159\u00edstup k va\u0159en\u00ed nen\u00ed o nic m\u00e9n\u011b lahodn\u00fd, o \u010dem\u017e sv\u011bd\u010d\u00ed i to, \u017ee velk\u00e1 \u010d\u00e1st dnes zn\u00e1m\u00fdch dim sum poch\u00e1z\u00ed pr\u00e1v\u011b z t\u00e9to oblasti.\n\n\n\nNudle se sma\u017een\u00fdm \u010desnekem, naz\u00fdvan\u00e9 tak\u00e9 nudle Yan Mian, jsou klasikou m\u011bsta Mej-\u010dou v provincii Kuang-tung\n\n\n\nZn\u00e1te \u010d\u00ednsk\u00e9 glazovan\u00e9 vep\u0159ov\u00e9? Tak\u00e9 naz\u00fdvan\u00e9 Char Siu? Tak pr\u00e1v\u011b odtud poch\u00e1z\u00ed! Stejn\u011b jako boo zai fan, zn\u00e1m\u00e9 tak\u00e9 jako r\u00fd\u017ee v hlin\u011bn\u00e9m hrnci\n\n\n\n\n\n\n\nNajdete tu tak\u00e9 spoustu sal\u00e1t\u016f. Mimochodem, tady je recept na \u010d\u00ednskou z\u00e1livku jako z restaurace. Nechyb\u011bj\u00ed ani bobule, nap\u0159\u00edklad zn\u00e1m\u00e9 goji\n\n\n\nKantonsk\u00e9 dim sum jsou velmi obl\u00edben\u00e9 a mezi naprost\u00e9 klasiky samoz\u0159ejm\u011b pat\u0159\u00ed ku\u0159ec\u00ed pa\u0159\u00e1tky\n\n\n\n\n\n\n\n2. S\u2019-\u010dchuansk\u00e1 kuchyn\u011b\n\n\n\n\nKo\u0159en\u011bn\u00e1 a v\u00fdrazn\u00e1, p\u0159i pou\u017eit\u00ed \u201eautentick\u00e9ho\u201c mno\u017estv\u00ed ko\u0159en\u00ed \u010dasto dokonce znecitlivuj\u00edc\u00ed, hojn\u011b vyu\u017e\u00edv\u00e1 chilli, \u010desnek, z\u00e1zvor a ara\u0161\u00eddy\n\n\n\n\nProvincie S\u2019-\u010dchuan dala vzniknout nejobl\u00edben\u011bj\u0161\u00edmu kucha\u0159sk\u00e9mu stylu v \u010c\u00edn\u011b. Jej\u00ed pokrmy jsou proslul\u00e9 svou p\u00e1livou, ko\u0159en\u011bnou chut\u00ed a zcela osobitou chut\u00ed s\u2019-\u010dchuansk\u00e9ho pep\u0159e, kter\u00fd je v ostatn\u00edch region\u00e1ln\u00edch kuchyn\u00edch vz\u00e1cn\u00fd. \n\n\n\nNudle dan dan pat\u0159\u00ed k m\u00fdm nejobl\u00edben\u011bj\u0161\u00edm pokrm\u016fm z t\u00e9to oblasti (stejn\u011b jako jejich kanadsk\u00e1 nep\u00e1liv\u00e1 verze: \u010d\u00ednsk\u00e9 makarony ) a jejich p\u0159\u00edbuzn\u00e9 xiaomian jsou tak\u00e9 vynikaj\u00edc\u00ed\n\n\n\nS\u2019-\u010dchuansk\u00e1 gastronomie, dlouho nepr\u00e1vem pova\u017eovan\u00e1 pouze za \u201ev\u00fdbu\u0161nou\u201c, ve skute\u010dnosti stav\u00ed na d\u016fmysln\u00e9 rovnov\u00e1ze chut\u00ed. Rozli\u0161uje se zejm\u00e9na ma (lehce znecitlivuj\u00edc\u00ed pocit zp\u016fsoben\u00fd s\u2019-\u010dchuansk\u00fdm pep\u0159em), la (vyv\u00e1\u017een\u00e1 p\u00e1livost), tian (sladkost) a suan (kyselost). V hlavn\u00edm m\u011bst\u011b provincie, \u010ccheng-tu, ostatn\u011b panuje pohodov\u00fd \u017eivotn\u00ed styl, kter\u00fd v\u0161ak v ot\u00e1zk\u00e1ch j\u00eddla nep\u0159ipou\u0161t\u00ed \u017e\u00e1dn\u00e9 kompromisy.\n\n\n\nChcete-li tyto nuance poznat, m\u016f\u017eete nejprve ochutnat s\u2019-\u010dchuansk\u00e9 hov\u011bz\u00ed, typick\u00fd pokrm spojuj\u00edc\u00ed ko\u0159en\u00ed a komplexn\u00ed v\u016fn\u011b. Pro zv\u00fdrazn\u011bn\u00ed sv\u00fdch recept\u016f vyzkou\u0161ejte asijsk\u00fd chilli olej inspirovan\u00fd m\u00edstn\u00edmi tradicemi nebo zvolte je\u0161t\u011b autenti\u010dt\u011bj\u0161\u00ed variantu, s\u2019-\u010dchuansk\u00fd chilli olej. Dal\u0161\u00ed nepostradateln\u00e1 klasika, hov\u011bz\u00ed shui zhu, ukazuje z\u00e1sadn\u00ed roli vo\u0148av\u00fdch v\u00fdvar\u016f v s\u2019-\u010dchuansk\u00e9 kuchyni. Velkou klasikou je tak\u00e9 ku\u0159e bang bang.\n\n\n\nMilovn\u00edci t\u011bstovin neodolaj\u00ed \u0161irok\u00fdm a vydatn\u00fdm nudl\u00edm biang biang ani pikantn\u00edm wonton\u016fm (Suanla Chaoshou) obalen\u00fdm v jemn\u00e9 sm\u011bsi p\u00e1liv\u00fdch a kysel\u00fdch chut\u00ed. Krevety se sol\u00ed a pep\u0159em dokonale ilustruj\u00ed m\u00edstn\u00ed kucha\u0159sk\u00e9 um\u011bn\u00ed, kter\u00e9 vyzdvihuje \u010derstvost surovin. A kone\u010dn\u011b sal\u00e1t z okry p\u0159ipom\u00edn\u00e1, \u017ee s\u2019-\u010dchuansk\u00e1 gastronomie se neomezuje jen na ostr\u00e9 pokrmy: um\u00ed okouzlit tak\u00e9 lehkost\u00ed a rozmanitost\u00ed.\n\n\n\nHov\u011bz\u00ed Shui Zhu\n\n\n\nNajdeme tu tak\u00e9 slavn\u00e9 ku\u0159e kung pao, ku\u0159e po s\u2019-\u010dchuansku nebo s\u2019-\u010dchuansk\u00e9 nudle s glutam\u00e1tem a samoz\u0159ejm\u011b Mapo Tofu. P\u0159ekvapiv\u00fdm pokrmem je pekingsk\u00e1 pol\u00e9vka, kter\u00e1 skute\u010dn\u011b poch\u00e1z\u00ed z t\u00e9to oblasti\n\n\n\nLahodn\u00fd asijsk\u00fd chilli olej\n\n\n\n3. \u0164iangusk\u00e1 kuchyn\u011b\n\n\n\n\nSv\u011b\u017e\u00ed, m\u00edrn\u011b slan\u00e1 a sladk\u00e1, s p\u0159esn\u00fdmi technikami p\u0159\u00edpravy, up\u0159ednost\u0148uj\u00edc\u00ed mo\u0159sk\u00e9 plody, pol\u00e9vky a um\u011bleck\u00e9, barevn\u00e9 serv\u00edrov\u00e1n\u00ed\n\n\n\n\nProvincie \u0164iang-su, kter\u00e1 zahrnuje nejv\u011bt\u0161\u00ed \u010d\u00ednsk\u00e9 m\u011bsto \u0160anghaj, je proslul\u00e1 svou mimo\u0159\u00e1dn\u011b vyt\u0159\u00edbenou gastronomi\u00ed, \u010dasto pod\u00e1vanou na vl\u00e1dn\u00edch banketech. Objev\u00edte zde typick\u00e9 speciality, jako jsou slavn\u00e9 knedl\u00ed\u010dky pln\u011bn\u00e9 v\u00fdvarem Xiao Long Bao nebo restovan\u00e9 nudle s krevetami.\n\n\n\n\n\n\n\nKucha\u0159i tohoto regionu pou\u017e\u00edvaj\u00ed vyt\u0159\u00edben\u00e9 techniky p\u0159\u00edpravy k vytv\u00e1\u0159en\u00ed aromatick\u00fdch a vizu\u00e1ln\u011b velmi elegantn\u00edch pokrm\u016f a z\u00e1rove\u0148 kladou d\u016fraz na j\u00eddla podporuj\u00edc\u00ed zdrav\u00ed. Jejich verze \u010derven\u00e9ho vep\u0159ov\u00e9ho je zkr\u00e1tka vynikaj\u00edc\u00ed (ochutnejte tak\u00e9 kanadskou variantu, \u010d\u00ednsk\u00e1 \u017eeb\u00edrka) a pot\u011b\u0161\u00ed v\u00e1s i skv\u011bl\u00e9 hov\u011bz\u00ed na medu ozdoben\u00e9 kv\u011bty pa\u017eitky.\n\n\n\nM\u016fj recept na pol\u00e9vku s \u010d\u00ednsk\u00fdmi knedl\u00ed\u010dky wonton je inspirovan\u00fd \u0161anghajskou verz\u00ed\n\n\n\nRestovan\u00e9 nudle se zeleninou dokonale vystihuj\u00ed jemn\u00fd a vizu\u00e1ln\u011b propracovan\u00fd styl t\u00e9to kuchyn\u011b, stejn\u011b jako lahodn\u00e9 rychl\u00e9 du\u0161en\u00e9 houby.\n\n\n\nTato rozlehl\u00e1 oblast, t\u00e1hnouc\u00ed se od \u0160anghaje p\u0159es Su-\u010dou a Wu-si a\u017e po Nanking, zahrnuje mnoho d\u00edl\u010d\u00edch kuchyn\u00ed (su cai), z nich\u017e ka\u017ed\u00e1 je hrd\u00e1 na vlastn\u00ed kulin\u00e1\u0159sk\u00e9 tradice. Nejpresti\u017en\u011bj\u0161\u00ed z nich je huai yang, proslul\u00e1 mimo\u0159\u00e1dnou jemnost\u00ed a sofistikovan\u00fdmi pokrmy vy\u017eaduj\u00edc\u00edmi od kucha\u0159\u016f velkou trp\u011blivost. V dal\u0161\u00edch m\u011bstech, nap\u0159\u00edklad v \u0160anghaji \u010di Nankingu, se \u010dasto pou\u017e\u00edvaj\u00ed sladk\u00e9 a sametov\u00e9 om\u00e1\u010dky, kter\u00e9 pokrm\u016fm dod\u00e1vaj\u00ed osobit\u00fd charakter.\n\n\n\n4. \u010ce\u0165iangsk\u00e1 kuchyn\u011b \n\n\n\n\nVelmi jemn\u00e1, vyu\u017e\u00edvaj\u00edc\u00ed \u010derstv\u00e9 mo\u0159sk\u00e9 plody, sladkovodn\u00ed ryby a bambusov\u00e9 v\u00fdhonky i \u0161irokou \u0161k\u00e1lu zp\u016fsob\u016f p\u0159\u00edpravy.\n\n\n\n\nProvincie \u010ce-\u0165iang, le\u017e\u00edc\u00ed ji\u017en\u011b od \u0164iang-su a soused\u00edc\u00ed tak\u00e9 se \u0160anghaj\u00ed, nab\u00edz\u00ed kuchyni podobnou sv\u00fdm soused\u016fm, by\u0165 m\u00e9n\u011b sofistikovanou. Klade d\u016fraz na \u010derstvost surovin: pokrmy, \u010dasto syrov\u00e9 nebo jen kr\u00e1tce tepeln\u011b upraven\u00e9, jsou lehk\u00e9, k\u0159upav\u00e9 a sezonn\u00ed, co\u017e m\u016f\u017ee p\u0159ipom\u00ednat n\u011bkter\u00e9 japonsk\u00e9 techniky. Srdcem tohoto kulin\u00e1\u0159sk\u00e9ho p\u0159\u00edstupu je m\u011bsto Chang-\u010dou, proslul\u00e9 sv\u00fdmi gastronomick\u00fdmi tradicemi.\n\n\n\n\u010ce\u0165iangsk\u00e1 kuchyn\u011b, naz\u00fdvan\u00e1 zhe cai, vyu\u017e\u00edv\u00e1 ocet, s\u00f3jovou om\u00e1\u010dku a m\u00edstn\u011b vyr\u00e1b\u011bn\u00e9 v\u00edno Shaoxing ke zv\u00fdrazn\u011bn\u00ed chut\u00ed, ani\u017e by je p\u0159ebila. \n\n\n\nJednou z jej\u00edch nejosobit\u011bj\u0161\u00edch technik je \u201eopil\u00e9 va\u0159en\u00ed\u201c: navzdory tomu, co tento v\u00fdraz nazna\u010duje, nejde o va\u0159en\u00ed kucha\u0159e pod vlivem alkoholu, ale o po\u0161\u00edrov\u00e1n\u00ed masa a mo\u0159sk\u00fdch plod\u016f v \u010d\u00ednsk\u00e9m v\u00edn\u011b, dokud nejsou mimo\u0159\u00e1dn\u011b k\u0159ehk\u00e9. Z\u00e1sadn\u00ed je vyv\u00e1\u017eenost chut\u00ed: ocet, z\u00e1zvor i v\u00edno Shaoxing se d\u00e1vkuj\u00ed p\u0159esn\u011b tak, aby z\u016fstala zachov\u00e1na jemnost surovin.\n\n\n\n5. Fu\u0165iensk\u00e1 kuchyn\u011b \/ Min\n\n\n\n\nLeh\u010d\u00ed, s jemn\u011b sladkokyselou chut\u00ed, vyu\u017e\u00edvaj\u00edc\u00ed suroviny poch\u00e1zej\u00edc\u00ed p\u0159edev\u0161\u00edm z mo\u0159e a hor\n\n\n\n\nFu\u0165iensk\u00e1 kuchyn\u011b, \u010dasto ozna\u010dovan\u00e1 jako min cai, vynik\u00e1 prvot\u0159\u00eddn\u00edmi mo\u0159sk\u00fdmi plody, bohat\u00fdmi pol\u00e9vkami a um\u00edrn\u011bn\u00fdm pou\u017e\u00edv\u00e1n\u00edm p\u00e1liv\u00e9ho ko\u0159en\u00ed, ov\u0161em bez znecitlivuj\u00edc\u00edch \u00fa\u010dink\u016f s\u2019-\u010dchuansk\u00e9ho pep\u0159e. D\u00edky hojnosti exotick\u00fdch surovin z mo\u0159e i hor p\u0159ekvapuj\u00ed jej\u00ed pokrmy chut\u011bmi, kter\u00e9 jsou stejn\u011b origin\u00e1ln\u00ed jako intenzivn\u00ed.\n\n\n\nMezi nepostradateln\u00fdmi specialitami je slavn\u00fd Buddha sk\u00e1kaj\u00edc\u00ed p\u0159es ze\u010f (\u4f5b\u8df3\u5899), dokonal\u00fd p\u0159\u00edklad fu\u0165iensk\u00e9 velkoleposti. Podle legendy p\u0159esko\u010dil mnich, zl\u00e1kan\u00fd omamnou v\u016fn\u00ed t\u00e9to pol\u00e9vky, ze\u010f sv\u00e9ho kl\u00e1\u0161tera, aby ochutnal alespo\u0148 l\u017e\u00edci. Tato pol\u00e9vka, p\u0159ipravovan\u00e1 n\u011bkolik dn\u00ed, vd\u011b\u010d\u00ed za svou pov\u011bst vz\u00e1cnosti a vysok\u00e9 cen\u011b surovin, mezi n\u011b\u017e pat\u0159\u00ed u\u0161n\u011b, mo\u0159sk\u00e9 okurky a maso h\u0159ebenatek.\n\n\n\n6. Chunansk\u00e1 kuchyn\u011b\n\n\n\n\nPom\u011brn\u011b ko\u0159en\u011bn\u00e1, s p\u00e1livou a kyselou chut\u00ed, up\u0159ednost\u0148uj\u00edc\u00ed restov\u00e1n\u00ed, sma\u017een\u00ed, va\u0159en\u00ed v p\u00e1\u0159e a uzen\u00ed.\n\n\n\n\nProvincie Chu-nan, soused\u00edc\u00ed se S\u2019-\u010dchuanem, je proslul\u00e1 je\u0161t\u011b v\u00fdrazn\u011bj\u0161\u00edmi chut\u011bmi ne\u017e jej\u00ed slavn\u00fd soused. Zat\u00edmco S\u2019-\u010dchuan hojn\u011b pou\u017e\u00edv\u00e1 znecitlivuj\u00edc\u00ed s\u2019-\u010dchuansk\u00fd pep\u0159, Chu-nan s\u00e1z\u00ed sp\u00ed\u0161e na \u0161t\u011bdr\u00e9 mno\u017estv\u00ed \u010derven\u00fdch \u010di zelen\u00fdch chilli papri\u010dek, a\u0165 u\u017e \u010derstv\u00fdch, nakl\u00e1dan\u00fdch, nebo solen\u00fdch. \n\n\n\nJe to kuchyn\u011b, kter\u00e1 citliv\u00e9 jaz\u00fd\u010dky ne\u0161et\u0159\u00ed: \u010dasto se \u0159\u00edk\u00e1, \u017ee chu\u0165ov\u00fdm bu\u0148k\u00e1m u\u0161t\u011bd\u0159uje \u201er\u00e1nu palic\u00ed\u201c, tak ohniv\u00e1 dok\u00e1\u017eou jej\u00ed j\u00eddla b\u00fdt. I zd\u00e1nliv\u011b nevinn\u00e9 pokrmy, nap\u0159\u00edklad sma\u017een\u00e9 ku\u0159e nebo chipsy z lotosov\u00e9ho ko\u0159ene ze sousedn\u00ed provincie Chu-pej, se mohou pro nic netu\u0161\u00edc\u00ed n\u00e1v\u0161t\u011bvn\u00edky prom\u011bnit v p\u00e1liv\u00e9 pasti! Hojnost chilli lze \u010d\u00e1ste\u010dn\u011b vysv\u011btlit zem\u011bd\u011blsk\u00fdm charakterem Chu-nanu: region se t\u011b\u0161\u00ed velk\u00e9 rozmanitosti zeleniny a bylinek, k nim\u017e se n\u011bkdy p\u0159id\u00e1vaj\u00ed arabsk\u00e9 vlivy. Milovn\u00edci pikantn\u00edho masa pravd\u011bpodobn\u011b podlehnou hov\u011bz\u00edmu s \u0159\u00edmsk\u00fdm km\u00ednem, m\u00edstn\u00ed klasice, kter\u00e1 d\u00e1v\u00e1 vyniknout v\u00fdrazn\u00fdm chut\u00edm.\n\n\n\nChunansk\u00e9 hov\u011bz\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem\n\n\n\n\u0158\u00edk\u00e1 se tak\u00e9, \u017ee slavn\u00fd \u010d\u00ednsko-americk\u00fd pokrm k\u0159upav\u00e9 hov\u011bz\u00ed na pomeran\u010d\u00edch m\u00e1 ko\u0159eny pr\u00e1v\u011b v t\u00e9to provincii. Pokud u\u017e tedy m\u00e1te r\u00e1di s\u2019-\u010dchuansk\u00e9 speciality, nepochybn\u011b podlehnete je\u0161t\u011b p\u00e1liv\u011bj\u0161\u00edmu kouzlu chunansk\u00e9 kuchyn\u011b!\n\n\n\n7. Anchuejsk\u00e1 kuchyn\u011b\n\n\n\n\nVyu\u017e\u00edv\u00e1 mnoho plan\u00fdch rostlin a voln\u011b \u017eij\u00edc\u00edch \u017eivo\u010dich\u016f, up\u0159ednost\u0148uje du\u0161en\u00e9 pokrmy a pou\u017e\u00edv\u00e1 hodn\u011b oleje\n\n\n\n\nAnchuejsk\u00e1 kuchyn\u011b, n\u011bkdy pova\u017eovan\u00e1 za \u201edivo\u010dej\u0161\u00ed\u201c ne\u017e fu\u0165iensk\u00e1, \u010derp\u00e1 sv\u016fj charakter z hornat\u00e9ho prost\u0159ed\u00ed t\u00e9to vnitrozemsk\u00e9 provincie. Zejm\u00e9na \u017dlut\u00e9 hory opl\u00fdvaj\u00ed plan\u00fdmi jedl\u00fdmi rostlinami a bylinami, kter\u00e9 \u017eiv\u00ed vydatnou a \u0161t\u011bdrou venkovskou tradici. Jako d\u011bdictv\u00ed dlouhodob\u011b chud\u00e9ho regionu se zde p\u0159ipravuje p\u0159edev\u0161\u00edm vep\u0159ov\u00e9, tofu, zelenina a divoce rostouc\u00ed houby, obvykle du\u0161en\u00e9 nebo va\u0159en\u00e9 v p\u00e1\u0159e.\n\n\n\nP\u0159esto\u017ee provincie nem\u00e1 pob\u0159e\u017e\u00ed, \u0159\u00ed\u010dn\u00ed ryby nez\u016fst\u00e1vaj\u00ed stranou: najdeme zde zejm\u00e9na ch\u00f2u gu\u00ec y\u00fa, doslova \u201ep\u00e1chnouc\u00ed rybu\u201c, pokrm proslul\u00fd po cel\u00e9 \u010c\u00edn\u011b svou velmi osobitou chut\u00ed a v\u016fn\u00ed. A\u010dkoli tato specialita nen\u00ed po chuti ka\u017ed\u00e9mu, skv\u011ble ilustruje kulin\u00e1\u0159skou odvahu An-chueje. Pokrmy \u010dasto obsahuj\u00ed suroviny z voln\u00e9 p\u0159\u00edrody s neobvykl\u00fdmi chut\u011bmi, k velk\u00e9 radosti gastronomick\u00fdch dobrodruh\u016f\u2026 samoz\u0159ejm\u011b na vlastn\u00ed nebezpe\u010d\u00ed!\n\n\n\nV t\u00e9to oblasti se nach\u00e1z\u00ed tak\u00e9 provincie Chu-pej, jej\u00edm\u017e hlavn\u00edm m\u011bstem je nechvaln\u011b proslul\u00fd Wu-chan. Najdete tu i lahodn\u00e9 \u010d\u00ednsk\u00e9 perlov\u00e9 dim sum\n\n\n\n8. \u0160antungsk\u00e1 kuchyn\u011b\n\n\n\n\nSlan\u00e1 a k\u0159upav\u00e1, up\u0159ednost\u0148uj\u00edc\u00ed du\u0161en\u00ed a mo\u0159sk\u00e9 plody\n\n\n\n\n\u0160antungsk\u00e1 kuchyn\u011b je pova\u017eov\u00e1na za jednu z nejv\u00fdznamn\u011bj\u0161\u00edch v \u010c\u00edn\u011b, p\u0159esto\u017ee je v zahrani\u010d\u00ed st\u00e1le m\u00e1lo zn\u00e1m\u00e1. Poch\u00e1z\u00ed ze stejnojmenn\u00e9 pob\u0159e\u017en\u00ed provincie, rodi\u0161t\u011b Konfucia a piva Qingdao, a siln\u011b ovlivnila \u0159adu severn\u00edch oblast\u00ed (Che-pej, \u0160an-si, Tchien-\u0165in, Liao-ning a Peking). Jej\u00ed techniky ostatn\u011b p\u0159evzaly i c\u00edsa\u0159sk\u00e9 kuchyn\u011b pekingsk\u00e9ho Zak\u00e1zan\u00e9ho m\u011bsta.\n\n\n\n\u0160an-tung, jedna z prvn\u00edch oblast\u00ed zem\u011b, kde se rozvinula civilizace, polo\u017eil z\u00e1klady severn\u00edch kulin\u00e1\u0159sk\u00fdch styl\u016f. D\u00edky dlouh\u00e9mu pob\u0159e\u017e\u00ed zde maj\u00ed d\u016fle\u017eit\u00e9 m\u00edsto mo\u0159sk\u00e9 plody a db\u00e1 se na zachov\u00e1n\u00ed jejich p\u016fvodn\u00ed chuti pomoc\u00ed jednoduch\u00fdch surovin a up\u0159ednost\u0148ov\u00e1n\u00ed du\u0161en\u00ed. Obyvatel\u00e9 maj\u00ed zvl\u00e1\u0161tn\u00ed oblibu v octu a soli. Na rozd\u00edl od ji\u017en\u00edch kuchyn\u00ed se zde konzumuje mnohem v\u00edce v\u00fdrobk\u016f z p\u0161enice, zejm\u00e9na nudl\u00ed. Mnoho pokrm\u016f tak\u00e9 stav\u00ed na velmi hust\u00fdch om\u00e1\u010dk\u00e1ch, du\u0161en\u00ed a slo\u017eit\u00fdch v\u00edcestup\u0148ov\u00fdch postupech, kter\u00e9 vedou ke specifick\u00fdm chut\u00edm a textur\u00e1m.\n\n\n\nNudle Zha Jiang Mian jsou kr\u00e1sn\u00fdm p\u0159\u00edkladem tohoto kucha\u0159sk\u00e9ho stylu\n\n\n\nNej\u010dast\u011bji pou\u017e\u00edvan\u00e9 suroviny v \u010d\u00ednsk\u00e9 kuchyni\n\n\n\nV \u010d\u00ednsk\u00e9 kuchyni se pou\u017e\u00edv\u00e1 obrovsk\u00e9 mno\u017estv\u00ed surovin. Vzhledem k jejich po\u010dtu m\u016f\u017ee b\u00fdt t\u011b\u017ek\u00e9 se v nich vyznat, proto budu tento seznam postupn\u011b dopl\u0148ovat, aby pro v\u00e1s \u017e\u00e1dn\u00e1 surovina nem\u011bla tajemstv\u00ed! Sta\u010d\u00ed kliknout na jednotliv\u00e9 n\u00e1zvy a otev\u0159e se m\u016fj podrobn\u00fd \u010dl\u00e1nek na dan\u00e9 t\u00e9ma.\n\n\n\n\nTmav\u00e1 a sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka\n\n\n\nR\u00fd\u017ee: existuje mnoho odr\u016fd r\u00fd\u017ee, kter\u00e9 se v \u010c\u00edn\u011b konzumuj\u00ed a p\u011bstuj\u00ed\n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka\n\n\n\nR\u00fd\u017eov\u00fd ocet\n\n\n\n\u010c\u00ednsk\u00e9 zel\u00ed\n\n\n\nV\u00edno Shaoxing\n\n\n\nOm\u00e1\u010dka hoisin\n\n\n\nSladkokysel\u00e1 om\u00e1\u010dka\n\n\n\nOlej s jarn\u00ed cibulkou\n\n\n\nSezamov\u00fd olej\n\n\n\nGlutam\u00e1t\n\n\n\n\u010cern\u00fd r\u00fd\u017eov\u00fd ocet\n\n\n\nVodn\u00ed ka\u0161tan\n\n\n\nKai lan\n\n\n\nChoy sum\n\n\n\nDouchi neboli fermentovan\u00e9 \u010dern\u00e9 fazole a z nich p\u0159ipravovan\u00e1 om\u00e1\u010dka z \u010dern\u00fdch fazol\u00ed\n\n\n\nJujuba: \u010d\u00ednsk\u00e1 \u010derven\u00e1 datle\n\n\n\n\u010cern\u00fd kardamom\n\n\n\nTaro: pou\u017e\u00edv\u00e1 se do pol\u00e9vek a dezert\u016f\n\n\n\nVodn\u00ed \u0161pen\u00e1t\n\n\n\n\u010c\u00ednsk\u00e9 ko\u0159en\u00ed p\u011bti v\u016fn\u00ed\n\n\n\n\u010c\u00ednsk\u00e1 sko\u0159ice\n\n\n\n\n\u010c\u00ednsk\u00fd nov\u00fd rok\n\n\n\nKa\u017ed\u00fd rok p\u0159ich\u00e1z\u00ed obl\u00edben\u00e9 obdob\u00ed \u010d\u00ednsk\u00e9ho nov\u00e9ho roku. V m\u00e9m podrobn\u00e9m \u010dl\u00e1nku na toto t\u00e9ma se dozv\u00edte v\u0161e o tradic\u00edch a receptech, kter\u00e9 si m\u016f\u017eete na \u010d\u00ednsk\u00fd nov\u00fd rok p\u0159ipravit\n\n\n\n\u010c\u00ednsk\u00e9 dezerty\n\n\n\n\u010c\u00ednsk\u00e1 kuchyn\u011b nab\u00edz\u00ed \u0161irokou \u0161k\u00e1lu dezert\u016f, kter\u00e9 p\u0159edstavuj\u00ed chut\u011b, textury a kucha\u0159sk\u00e9 techniky r\u016fzn\u00fdch oblast\u00ed zem\u011b. Od kuli\u010dek z lepkav\u00e9 r\u00fd\u017ee pln\u011bn\u00fdch pastou z \u010derven\u00fdch fazol\u00ed, \u010dasto pod\u00e1van\u00fdch b\u011bhem \u010d\u00ednsk\u00e9ho nov\u00e9ho roku, a\u017e po jemn\u00e9 sladk\u00e9 dim sum, nap\u0159\u00edklad hongkongsk\u00e9 vaje\u010dn\u00e9 kol\u00e1\u010dky, je tato rozmanitost p\u016fsobiv\u00e1. \n\n\n\nMezi t\u011bmito sladk\u00fdmi poklady maj\u00ed zvl\u00e1\u0161tn\u00ed m\u00edsto m\u011bs\u00ed\u010dn\u00ed kol\u00e1\u010dky. Tradi\u010dn\u011b se jed\u00ed p\u0159i Sv\u00e1tku st\u0159edu podzimu a zt\u011bles\u0148uj\u00ed d\u016fle\u017eitost rodiny a spole\u010dn\u00e9ho setk\u00e1v\u00e1n\u00ed. Mezi dal\u0161\u00ed obl\u00edben\u00e9 dezerty pat\u0159\u00ed \u201eDouhua\u201c (hedv\u00e1bn\u00e9 tofu), \u201eTangyuan\u201c a r\u016fzn\u00e9 druhy pudink\u016f a \u017eel\u00e9. Ka\u017ed\u00fd z t\u011bchto dezert\u016f m\u00e1 nejen jedine\u010dnou chu\u0165, ale tak\u00e9 kulturn\u00ed a historick\u00fd v\u00fdznam, kter\u00fd kulin\u00e1\u0159sk\u00fd z\u00e1\u017eitek je\u0161t\u011b obohacuje.\n\n\n\nM\u011bs\u00ed\u010dn\u00ed kol\u00e1\u010dky z fazol\u00ed mungo, kter\u00e9 se p\u0159ipravuj\u00ed opravdu snadno\n\n\n\nHongkongsk\u00e1 kuchyn\u011b\n\n\n\nMal\u00fd bonus, proto\u017ee odtud poch\u00e1z\u00ed spousta lahodn\u00fdch recept\u016f. Nap\u0159\u00edklad slavn\u00fd dezert nuomici neboli kokosov\u00e1 perla. P\u016fvod lepkav\u00e9 r\u00fd\u017ee s \u010derven\u00fdmi fazolemi nen\u00ed jasn\u00fd, ale n\u011bkter\u00e9 zdroje uv\u00e1d\u011bj\u00ed, \u017ee poch\u00e1z\u00ed pr\u00e1v\u011b odtud\n\n\n\nHongkongsk\u00fd styl se hojn\u011b prol\u00edn\u00e1 se z\u00e1padn\u00ed kuchyn\u00ed. Na rozd\u00edl od pevninsk\u00e9 kuchyn\u011b zde ob\u010das najdete m\u00e1slo a dal\u0161\u00ed ml\u00e9\u010dn\u00e9 v\u00fdrobky a tak\u00e9 velk\u00e9 mno\u017estv\u00ed dezert\u016f. A p\u0159edev\u0161\u00edm lahodn\u00e9 sladk\u00e9 om\u00e1\u010dky, jako je ta u m\u00e9ho k\u0159upav\u00e9ho ku\u0159ete na medu nebo ku\u0159ete s mandlemi. Pokud d\u00e1v\u00e1te p\u0159ednost slan\u011bj\u0161\u00ed chuti, vyzkou\u0161ejte m\u016fj recept na ku\u0159e na \u010desneku\n\n\n\nTchajwansk\u00e1 kuchyn\u011b\n\n\n\nTv\u016frci slavn\u00e9ho bubble tea stejn\u011b jako v Hongkongu nev\u00e1haj\u00ed pou\u017e\u00edvat z\u00e1padn\u00ed techniky, k na\u0161\u00ed velk\u00e9 radosti. Tak\u00e9 ku\u0159e na Coca-Cole poch\u00e1z\u00ed odtud.\n\n\n\nO Tchaj-wanu nemohu mluvit, ani\u017e bych zm\u00ednil tchajwansk\u00e9 popcorn chicken, naprostou lah\u016fdku\n\n\n\n\n\n\n\nNa Tchaj-wanu najdete tak\u00e9 lahodn\u00e9 tchajwansk\u00e9 du\u0161en\u00e9 vep\u0159ov\u00e9 Lu Rou Fan","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196310"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196310\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1941"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}