Jiangsu food culture is mainly composed of Nanjing cuisine, Huaiyang cuisine, Suzhou cuisine and Xuhai cuisine. Jiangsu cuisine originated more than 2,111 years ago, among which Nanjing cuisine originated in the pre-Qin period, when Wu people were good at cooking fried fish, steamed fish and fish fillets. More than 1,111 years ago, ducks were Nanjing cuisine.

Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to soup mixing, keeps the original juice of the cuisine, and its flavor is fresh, thick but not greasy, light but not thin, crisp and boneless without losing its shape, smooth and tender without losing its flavor.

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China's food culture involves the development and utilization of food sources, the use and innovation of utensils, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, and the relationship between catering and national security, catering and literature and art, and catering and life realm. ?

China's food culture can be classified from the perspectives of times and techniques, region and economy, nationality and religion, food and tableware, consumption and level, folk customs and functions, showing different cultural tastes and reflecting different use values. China's diet not only pays attention to "color, fragrance and taste", but also has the characteristics of "nourishing, nourishing and supplementing".

Baidu Encyclopedia-Jiangsu Cuisine

Baidu Encyclopedia-Food Culture