If you want to choose 10 Jiangsu cuisine, in fact, many people have different answers. I have here two lists of 10 famous Jiangsu dishes published by the media, one selected by the government and the other by netizens. The two lists are quite different.
Let's talk about this 10 list of famous Jiangsu dishes from China Cuisine Association.
In the traditional dishes of Huaiyang cuisine, the most important thing is to shred tofu and then cook shredded tofu with chicken soup. This not only requires the chef to have good knife skills, but also needs to master the heat of chicken soup.
2. Wuxi sauce ribs
Sugarbeet, the representative of Su cuisine, is mainly popular in Wuxi and other places. I have eaten in Wuxi several times and it tastes really good. The ribs are stewed, so you can't put too much sugar in them. Eating too much sugar will make you tired, but you can't eat too little, and the taste is not enough.
3. Crystal shrimp
This dish is a bit controversial, mainly because it has nothing to do with Shanghai. Some people say it's actually Shanghai food. However, this dish takes quite a long time. How long has Shanghai been independent? So this is actually Jiang serving.
4. Braised puffer fish
Zhenjiang Yangzhou eats this dish more, and Nanjing also has many. It is said that Su Dongpo prefers this dish. Now that the puffer fish is protected, all the puffer fish that can be eaten in the restaurant are artificially raised. Eating puffer fish is life-threatening, because you don't know the chef's level. Every time I eat, I think, this chef should not shake hands, right?
5.squirrel salmon
This is a dish that often appears at state banquets and often ranks first in many material lists. A classic dish, the fish is fried crispy and covered with a layer of sauce, which is crispy and sweet.
6. Soft-shelled long fish
Huai 'an's famous dishes must be eaten every time you go to Huai 'an. This dish needs a high degree of heat. Monopterus albus is easy to cook. Monopterus albus will get old when the heat is high.
7. Xuyi crayfish
This should be the youngest dish on this list, but it is very spicy and fiery, and it has spread all over Jiangsu and many parts of the country.
8. Jinling salted duck
Nanjing people's favorite dishes are fatty and refreshing, and many Nanjing people must have them at home. Salted duck is a cold dish. In fact, a hot Nanjing roast duck is also very popular. Among the specialties of Nanjing, salted duck is my favorite.
9. Fish head in casserole
Authentic casserole fish head must be stewed with the water from Tianmu Lake, which is very large and accounts for most of the whole fish body. And like milk, it is easy to stew milky soup, which tastes delicious.
10. lion head in casserole
Maruko is often used in northern cuisine, and lion head is often used in Jiangsu cuisine. The lion's head in the casserole is stewed in the soup, which is delicious. In fact, there are crab powder lion heads in Jiangsu cuisine, and crab yellow lion heads are more delicious.
This is the official version of Chinese Cuisine Association 10, and the folk version of 10, which was voted by netizens online. I compared it, and the difference is quite big.
Let's take a look at the folk version of 10 Jiangsu cuisine selected by netizens. Among the folk version 10 famous dishes of Su cuisine, Pingqiao tofu is the first, and the most classic representative of Su cuisine-squirrel salmon can only be ranked second, and the third place is Farewell My Concubine. The fourth place is Nanjing salted duck, and the fifth place is Huai 'an soft hemp fish. The sixth place is beggar chicken, the seventh place is hidden fish beside sheep, the eighth place is boiled dried silk, the ninth place is lion's head with crab powder, and the tenth place has two, white shrimp and ribs with sauce.
Let's focus on Pingqiao Tofu and Farewell My Concubine.
Pingqiao tofu is not a simple piece of tofu. Tofu, diced chicken and diced mushrooms are staple foods. Put these materials in a pot and steam them together. Then sprinkle some coriander. The most important thing is to use crucian carp brain as the basis of fresh food.
Compared with Pingqiao tofu, Farewell My Concubine is much more unrestrained.
Mainly using chicken and soft-shelled turtle as raw materials, braising in soy sauce as a means, based on the story of Bang.
Finally, if your idea of Jiangsu cuisine is 10, I think everyone should have a better idea. Welcome to communicate.
Jiangsu Province has Jiangsu cuisine, one of the eight major cuisines in China, and Huaiyang cuisine is the representative of the state banquet.
The top ten famous dishes in Jiangsu are sweet and sour mandarin fish, soft-pocked long fish, boiled dried silk, Nanjing salted duck, crab powder lion head and beggar chicken.
Sweet and Sour Mandarin Fish
Shaped like a squirrel, crisp outside and tender inside, sweet and sour.
Soft shell long fish
This dish tonifies deficiency, nourishes the body and regulates qi and blood.
Sliced chicken with ham and bean curd
Nanjing boiled salted duck
Also known as "Jinling salted duck".
Xieshitou
The taste is soft, fat but not greasy, and rich in nutrition. Braised in brown sauce, steamed and popularized.
Fish wrapped in mutton
The mutton is crispy and delicious, and the fish inside is fresh and tender.
Crystal pettitoes
Lean meat is crisp, fat meat is not greasy, crisp and tender.
Beggar's chicken
Also known as Changshu beggar chicken and stewed chicken. The board is crisp and tender, and the entrance is crisp and fat.
Shrimp in white robe
At that time, it was chosen as the first hot dish at the first banquet of the founding of the People's Republic of China.
Farewell My Concubine
Tortoise and farewell, chicken and chicken are homophonic.
The definition of Jiangsu cuisine is not accurate, and Jiangsu cuisine in the sense of justice is called Huaiyang cuisine. The so-called Huai refers to Huaiyin, Jiangsu Province, which used to be a large canal pier and transit station. Yang refers to Yangzhou, Jiangsu, and Jiangsu cuisine with these two major cuisines as the main body is also called Huaiyang cuisine.
Huaiyang cuisine is one of the four major cuisines in China (some people call it the eight major cuisines). In fact, what I mean is that we existed in the original four major cuisines, and the expansion of gold content has diluted a lot. Haha, just kidding. Huaiyang cuisine is also the first choice for state banquets. I have forgotten whether the first course of the state banquet is soft-skinned long fish or white shrimp. You can confirm it if you are interested.
Many years ago, people argued about which was better, Huaiyang cuisine or Cantonese cuisine. In fact, there is not much difference between the two, and they are mainly light and delicious. But these two dishes are not as popular as Sichuan food now. Huaiyang cuisine has many good and famous dishes. Let me briefly cite a few classics that I think are not very professional.
1// Soft-bag long fish
2// Braised lion head
3// Taibai shrimp
4// Three Whites in Taihu Lake
5// Boil dried silk
6// Stewed shad
7// Stewed puffer fish
8// crab powder lion head
9// Yangtze saury
10// Squirrel mandarin fish
11/drunken shrimp and crab
12// Steamed sturgeon
13// Crystal Yaorou
14// Sven Tofu
15// Three sets of ducks
16// salted duck
I can't remember. There are hundreds of classic Huaiyang dishes. I'm not a cook either, and I'm proud to know that. There are countless staple food snacks, such as Yangzhou fried rice, duck blood vermicelli and so on. If you have to eat delicious food, you can come to Sue and experience it for yourself. Foreign friends please translate or refer to the pictures themselves, although I don't have any pictures.
That's all. Welcome to Jiangsu.
As a foodie who has eaten all over Jiangsu, cold dishes:
Liangxi crispy eel is mainly cool, including meat from Zhenjiang, salted duck from Nanjing, white shrimp from Taihu Lake or drunken river shrimp from Wuxi, cool bamboo shoots from Yixing, lily lotus plums salad from Yixing, wild Malan Xianggan, boiled chicken from Yixing, and fried fish from Suzhou.
Soups: Taihu whitebait soup, Yixing salty soup, Suzhou Dongshan water shield soup, Liyang Tianmu Lake fish head pot.
Hot dishes: soy sauce eel paste in Suzhou, Wuxi ribs, stir-fried river shrimp in Yangzhou, lion head with crab powder in Yangzhou, dried chicken soup in Yangzhou, steamed river knife in Yangzhong, braised puffer fish in Yangzhong, Wuxi Sixi gluten, Xuzhou diguo chicken, Xuyi fish pot stickers,
Vegetarian dishes: Liyang wild celery fried, Yixing lichen green vegetables,
Dim sum: Jingjiang crab roe soup packets, Wuxi steamed buns.
Staple food: Kunshan Aozao noodles, Yangzhou fried rice.
The sweet and sour mandarin fish in Suzhou is not recommended here. First, the Pine Crane Tower is only famous. Second, the general fish are served from the back, and the stomach is already very greasy. Eating sweet and sour mandarin fish will be more greasy. In addition, lobsters and shrimps are widely used as crystal shrimps in Jiangsu, which is very deceptive. The best is the stir-fried river shrimp from several morning tea spots in Yangzhou, which is the authentic shrimp.
I like to eat fish. Nowadays, several kinds of fish are basically respected in Jiangsu, and shad is an imported variety from the United States. Although fish scales are oily, their meat quality is not good and they are too old. Jiang Qi is also cultivated. To say that the meat is fresh and tender, the river knife ranks first, but the knife in front should be clear. In addition, there will be a kind of stone crucian carp in Taihu Lake in Wuxi every June, which is very tender and comparable to a river knife.
Personally, I admire Liyang Baiqin very much. Speaking of vegetarian dishes, it is the highest in Jiangsu. The dried bamboo shoots dried by the old lady in Yixing Mountain are also the best.
Taizhou: Boiled dried silk
Yangzhou: lion head with crab powder
Nanjing: Jinling salted duck
Zhenjiang: Crystal Yaorou
Wuxi: ribs
Huaian: Pu Cai in milk soup.
Suzhou: sweet and sour fish
Nantong: Langshan Chicken
Xuzhou: Fish, Sheep and Tibetan Prescription
Changzhou: hemp cake
……
Crab powder lion head. One of the representative dishes of Huaiyang cuisine, Yangzhou's crab powder lion head is the most famous. Cooking lion's head requires a superb knife. Chop the fat and thin pork and mix it with horseshoe, starch and crab powder. The common practices of lion's head are braising and stewing.
Huaiyang soft pocket. Soft pocket, also called long fish, is actually an eel. Huaiyang's soft bag method is to cut the eel into strips, stir-fry the sauce with strong fire, put leek or leek at the bottom and sprinkle with strong pepper to taste.
Squirrel mandarin fish is a typical Soviet-style practice. China mandarin fish is washed and fried, then stewed in a pot and seasoned with sweet and sour sauce. Fried mandarin fish got its name because it looks like a squirrel.
Boil dried silk. Boiled dried silk is also a dish that tests the chef's knife skills in Huaiyang cuisine. Although it is just ordinary dried silk, the chef has made great efforts to make it delicious and smooth. Do a good job of cooking dried silk, and the Huaiyang cuisine chef can make a debut.
Salted duck. This dish is exclusive to Nanjing people. Outside Nanjing, ducks are not so popular. People often joke that no duck can swim across the Yangtze River!
Braised pork ribs. Wuxi Sanfengqiao's sauce ribs are famous all over the country, and the ribs are cooked to crisp bones. The sweet sauce in Jiangnan dyed the ribs purple, which was very attractive.
Diguo Chicken Diguo Chicken is a traditional dish in northern Jiangsu, especially in Xuzhou. Braised chicken in brown sauce is put into a large pot, and a thin cake is pasted around the pot. After the cake is steamed, half of it has not yet been boiled, and it is rich in flavor.
Fish head in casserole. Tianmu Lake in Liyang, Changzhou is rich in bighead carp, commonly known as chubby fish. The soup is milky white and delicious.
Yao Meat Zhenjiang's famous dishes, especially crystal meat and crystal dishes, are good dishes to accompany wine.
Three delicacies of the Yangtze River. Finally, let's talk about the delicious food that the Yangtze River gives to Jiangsu people. Swordfish, shad and puffer fish, commonly known as the three sisters of the Yangtze River, are extremely delicious in this season. Unfortunately, it is more difficult to eat wild swordfish and shad now.
Lion head, Yangzhou fried rice, Longjing shrimp, Dongpo meat, West Lake vinegar fish, fried shrimp, shredded eel, smoked fish, beggar chicken.
1, diguo chicken
2. dried fish with green peppers and cats
3. 13 sweet lobster
4, hawthorn cake platter
5. Sweet and sour pork ribs
Step 6 cook dried silk
7.lion's head
8, home-cooked old goose
9. osmanthus duck
10, silver fish soup
Almost, ten dishes and a bottle of sky blue are enough for six or seven people.
Taizhou: Boiled dried silk
Yangzhou: lion head with crab powder
Nanjing: salted duck
Zhenjiang: Crystal Yaorou
Wuxi: Sauced spareribs
Huaian: Pingqiao Tofu
Suzhou: beggar chicken
Nantong: Langshan Chicken
Xuzhou: Fish, Sheep and Tibetan Prescription
Changzhou: hemp cake
1. Sweet and Sour Mandarin Fish, a very traditional Jiangsu dish, is named after the squirrel squeaks when the juice is poured on the table. This kind of food can be eaten all over the country, sweet and sour.
2. Soft-skinned long fish, a famous dish in Huaiyang cuisine, is rare in the north. The main ingredient is eel, which is fresh and delicious, and can regulate qi and blood, tonify deficiency and preserve health.
3. Boiled dried silk is a delicious dish with high requirements for knife workers.
Nanjing salted duck is one of the masterpieces of Jinling cuisine, so it is also called "Jinling salted duck", which has a history of more than 2,000 years.
5. Crab powder lion head, which is my favorite food. It tastes fat but not greasy, and it is rich in nutrition. There are many ways to make it, including braised and steamed.
5. Crab powder lion head, which is my favorite food. It tastes fat but not greasy, and it is rich in nutrition. There are many ways to make it, including braised and steamed.
7. Crystal meat dishes are crystal clear, fresh and delicious, with pig's trotters as the main material.
8. beggar chicken, the famous beggar chicken should be known and often appears in film and television dramas.
9. White-robed shrimp is a unique delicacy in Huaiyang cuisine, also known as the "two peaks of Huai Chao" soft bag.
10. Farewell My Concubine is a delicious dish created to commemorate the overlord of Xi Chu. It is an interesting dish with chicken and turtle as the main raw materials.