Jianghu dishes include palace dishes, Jianghu dishes, aristocratic dishes, common people dishes, literary and artistic dishes.

Some people say that Jianghu cuisine is not a dish, but a cuisine. Among them, there are some exotic ribs (crispy), boiled white (spicy), fish-flavored tofu, bean curd with bean jelly, duck intestines, etc. This statement is too shallow to understand the artistic conception of the real heroes in the Jianghu, so it is open to question.

Jianghu dishes, in experts' words, refer to dishes relative to authentic dishes. The most common classification of traditional dishes is by region, for example, in China, the major cuisines of Sichuan, Hunan, Shandong and Guangdong are divided, which may be convenient for chefs, but it is far from enough for a real food critic.

Features of Jianghu dishes:

Fashion is also a feature of Jianghu dishes. The general popular track of Jianghu dishes is: origin, fame, popularity, decline, and no trace of it. It usually takes two years from popularity to recession. From the origin to the fame, the progress is generally slow. Although the wine is not afraid of the deep alley, it is also a tortuous and arduous road from the remote county to the downtown area.

After fame, busybodies often flock to the streets, so restaurants and restaurants put up signs to entertain guests. Such a year, gradually withdraw from the rivers and lakes, which may be one of the reasons for the name of Jianghu cuisine. Jianghu cuisine was first developed in food stalls and small restaurants. Because of its characteristics, flavor and novelty, it caters to the consumption psychology of urbanites seeking novelty and novelty.

its price is low, and it is suitable for public consumption demand. It quickly became popular in Bayu, and many high-end hotels also put down their shelves to operate Jianghu dishes. In a sense, it is a strategic shift for the catering industry to adapt to the needs of the working-class consumer groups and the return of the catering market to popularization.