A famous city in the world, called "Yangyi II", Yizhou is now Sichuan. The prosperous market has promoted the development of cooking technology of Jiangsu cuisine. The "golden jade" of Songjiang in Sui and Tang Dynasties, sugar ginger and honey crab; Suzhou's exquisite peony and Yangzhou's hazelnut are all exotic dishes with exquisite shapes. The staple food and snacks of Jiangsu cuisine were called "seven absolutely healthy" in the Five Dynasties. Its rice grains are distinct, soft but not rotten, and can be used to wipe the table; Noodles are tough and can be continuously worn into strips; Cake is transparent and can reflect words; Wonton soup is clear and can be ground with ink; The prickly heat is crispy and "chewed enough to disturb the people ten miles away", which shows the subtlety of the skill. Great changes have taken place in the taste of Jiangsu cuisine since the Song Dynasty. It turns out that the food in the south is salty and the food in the north is sweet, so the Jiangnan fish and crabs that pay tribute to Chang 'an and Luoyang should be sweetened with sugar and honey. The Song Dynasty moved south to Hang Cheng, and a large number of Central Plains scholars moved south, which brought the influence of Central Plains flavor. Sue and tin like sweetness today, which is why. In addition, during the Tang and Song Dynasties, especially since the Jin and Yuan Dynasties, more and more Muslims came to Jiangsu, and Jiangsu cuisine was influenced by authentic cuisines, making cooking more colorful. Since Ming and Qing Dynasties, Jiangsu cuisine has been influenced by many local flavors. In the past, Fu Cha, the king of Wu, and Yang Di, the emperor, went boating and feasting, and the emperor who played dragon boat enjoyed the dishes on board. At this time, as a means for businesses to make profits, it can also be tasted by ordinary people.
Wild vegetables are abundant, Jiangsu people have the name of "eating grass", Gaoyou Wang Pan has a monograph, and Wu Cheng'en is also reflected in The Journey to the West. In Jiangnan restaurant, Manchu dishes were added, and there was a "Manchu-Chinese banquet". In the drink, fragrant dew emerged. In A Dream of Red Mansions, Baoyu eats sweet-scented osmanthus, and Dong Xiaowan personally makes rose fragrance. Huqiu Shantang Restaurant sells fragrant dew, which nourishes the body and makes people's teeth and cheeks fragrant. In addition to restaurants, there are also a large number of teahouses, and the tea style has become more prosperous since Qianlong. After 1840, western food appeared in trading ports, and restaurants combining Chinese and western food appeared. According to "Clearing Banknotes" compiled by Tsui Hark in Hangzhou, "Yao seal has its own characteristics, such as Shi Jing, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou, Huai 'an and other places. "Half of the top ten cities are in Jiangsu. Jiangsu cuisine consists of three local cuisines: Huaiyang, Suzhou, Wuxi and Xuhai, with Huaiyang cuisine as the main body. Huaiyang is located in the middle of Jiangsu, east to Haiqi Tongtai Yanfu, west to Jinling Liuhe, south to Jingkou Jintan and north to Huaibei. Huaiyang cuisine is characterized by strict selection of materials, emphasis on knife and fire, emphasis on original flavor, prominent main ingredients, elegant color, novel shape, moderate saltiness and mild taste, so it is widely used. In cooking skills, stew, stew, simmer and simmer are often used. Among them, Nanjing cuisine is famous for cooking duck dishes, while Zhenyang cuisine is famous for cooking chicken dishes and Jian Jiang dishes. Its fine points are fermented noodles, scalded noodles and crispy noodles. Suzhou-Wuxi cuisine includes Suzhou and Wuxi, Changshu in the west and Shanghai, Songjiang, Jiading and Kunshan in the east. Shanghai cuisine refers to the local gang that Shanghainese call themselves, not other Shanghai cuisine. Suzhou cuisine and Huaiyang cuisine have similarities and differences. Its shrimp, crab, bass, cakes, boats and snacks are the best in the province, and the oily ones are the flavors of Suzhou cuisine in other places. Its dishes pay attention to modeling, aesthetics, gorgeous colors, unique stewed white juice, bad red yeast flavor, strange fragrance; It tastes sweet, especially in Wuxi. Thick but not greasy, light but not thin, crisp without losing shape, smooth and tender without losing flavor. Xu Haicai used to be close to Qilu flavor, which was used by all five animals. Aquatic products won by seafood. The dishes are rich in color, salty and full of five flavors. Cooking skills are mostly boiling, frying and frying. In recent years, three local dishes have been developed and changed. Huaiyang cuisine changed from peaceful to slightly sweet, which seems to be influenced by Suzhou and Wuxi cuisine. Su cuisine, especially Su cuisine, has been influenced by Huaiyang cuisine from sweet to peaceful. Xu Haicai's salty taste is greatly reduced, and its color tone is elegant, which conforms to Huaiyang cuisine. In the whole Jiangsu cuisine, Huaiyanglai still dominates.
There are many famous dishes in Jiangsu cuisine, such as the long fish mat in Huai 'an, which is the eel mat, with hundreds of varieties. Three sets of ducks in Yangzhou, stuffed with duck chicken, braised chicken, stewed turtle, shredded pork, sweet and sour mandarin fish, double-skinned saury, Wensi tofu, stewed lion head, crystal dish hoof in Zhenjiang, steamed herring, preserved meat in Jingjiang, steamed chicken in Yixing, Jinling salted duck in Nanjing, stewed core, dried salted duck, pine nuts and steamed herring.
Among them, three sets of ducks are traditional dishes. The Qing Dynasty's "Tiaoding Ji" recorded the making method of duck sets, that is, "fat ducks are boned, dried salted ducks are boned, stuffed into other people's stomachs, steamed and served as a whole". Later, the chef in Yangzhou gathered the three kinds of birds, namely lake duck, wild duck and pigeon, and cooked them in a purple casserole in Yixing, and simmered the soup slowly. Domestic ducks are fat and tender, wild ducks are crispy, pigeons are delicate and tender, and the flavor is unique.
Yangzhou boiled dried silk is related to Emperor Qianlong's trip to the south of the Yangtze River. After six trips to the south of the Yangtze River, Yangzhou local officials hired famous chefs to cook delicious food for the emperor. One of them is "Jiusi Soup", which is made of shredded tofu and ham and stewed in chicken soup. Very delicious. In particular, dried silk is finely cut, its fragrance permeates well, and it is famous all over the world for inhaling all kinds of fresh flavors, so it was renamed as "boiled dried silk". Cook with shredded chicken and ham, call chicken dry fire, cabbage dry, shrimp shrimp. Siwen tofu also began in Qianlong period, and the legend of lion's head began in Sui Dynasty. After visiting Qionghua in Yangzhou, Yang Di was very attached to Wansongshan, Qiandun, Ivory Forest and Sunflower Mountain, four famous scenic spots in Yangzhou. After returning to the palace, the chef was ordered to cook four dishes with the above four scenes as the theme, namely Sweet and Sour Mandarin Fish, money shrimp cake, ivory chicken strips and sunflower meat. The emperor appreciated it very much and gave a banquet to entertain the ministers. Since then, these dishes have spread all over the country.
Inspired by the "Sunflower Sacrifice to Meat", the famous chefs in Zhiguofu in Tang Dynasty made huge meatballs into sunflower-like, lion-like heads, which can be braised or stewed. Stewed very tender, after adding crab powder, it becomes "stewed lion's head with crab powder", which is very popular in Zhenyang area. Crystal trotters, also known as Zhenjiang meat dishes, are said to have been bought by the owner of a small hotel in Jiuhai Street, Zhenjiang more than 300 years ago. He wanted to pickle them with salt, but he misused the nitrate used by his father-in-law to make firecrackers. Who knows that the meat quality has not changed, but it is harder and more fragrant, and the meat is red and white. Soak in clear water, blanch, add onion ginger, pepper, fennel and cinnamon, and stew with water. I wanted to detoxify at high temperature, but the aroma was fragrant. The aroma attracted Zhang, a fairy, and turned him into a white-haired old man and bought it. Four trotters ate three and a half, and the shopkeeper ate the remaining half, only to find it delicious. Since then, he has used this method to make meat dishes. Jinling salted duck is a famous dish in Nanjing, where ducks are popular for cooking. Someone once said that "Jinling Duck is the best in the world". After the Ming Dynasty made Jinling its capital, Jinling roast duck first appeared, followed by Jinling salted duck. This dish is made from the "osmanthus duck" of the Mid-Autumn Festival in August that year. Pickling with hot salt and clear salt water, taking out and drying in the shade. When eating, it is boiled in water, with white skin and red meat, full of flavor, fresh and delicious, and unique flavor. It is as famous as the "salted duck" that appeared in the late Ming Dynasty, and it sells well in the north and south of the country. Another "stew core" is said to be an imperial envoy of the Qing Dynasty, who lives in Wanzhu Park and never tires of eating vegetables every day. Stewed core is made of short-legged yellow cabbage. Crispy eel in Liangxi is a famous dish in Wuxi. Liangxi is a river in Wuxi, a famous city in southern Jiangsu. It was named after the restoration of Liang Xiao in the Southern Dynasties. Liangxi is also an alias of Wuxi. In the late Ming and early Qing dynasties, famous chefs in Wuxi shredded live eel, fried it in an oil pan, and stewed it in strong brine made of wine, soy sauce, sugar, monosodium glutamate and spiced powder, so that the eel shreds were tightly wrapped in marinade, which made it sweet and crisp to eat and became the top seasoning of wine. Later, it became famous in Jiangsu and became a traditional specialty of Wuxi.