Huaiyang cuisine advocates lightness, coolness, cleanliness and harmony between man and nature, making the soup thick but not greasy, or fresh but not light, advocating "one and a half vegetarian restaurants", fresh and wild, refreshing and pleasant.
Such as Huai 'an's "Yang Huwei", Pingqiao Tofu, Wenlou Soup Bag, Crab Yellow Soup Bag, Qin Gong Maruko, Yangzhou Morning Tea Dried Silk, Boiled Dried Silk, Bean Curd Steamed Buns, Sanding Steamed Buns, Emerald Steamed Dumplings, Yangzhou Siwen Tofu, "Three Immortals of the Yangtze River", Braised Silver Carp Head, Braised Crab Powder Lion Head, Cooked Crab Oil and Cooked Crab Oil.
2. The sweetest food in China.
Southern Jiangsu has been one of the most prosperous areas in China since ancient times, and "sweetness" is the biggest feature of Subang cuisine.
(1) Suzhou
Suzhou people's love for sweets can best be reflected in various Suzhou snacks such as Su-style moon cakes, Su-style crisp candy, pine nut candy and jujube paste biscuits.
(2) Wuxi
The traditional characteristics of Xibang cuisine are sweet, salty and rich in soy sauce. The specialties of western Sichuan Bangcai are sauce sparerib, Liangxi crispy eel, crispy whitebait, fermented bean curd, raw bran meat stuffing, gluten meat stuffing, cream crucian carp and so on. In addition, there is a "Taihu boat dish" with three white fish (white fish, white shrimp and whitebait) as the staple food.
③ Changzhou
Changzhou cuisine is also a kind of Subang cuisine, which is often seasoned with distiller's grains, sweet and sour and light soy sauce. Good at all kinds of poultry meat and aquatic products. The color is fine, thick and sweet, especially fresh and crisp. Changzhou cuisine includes bamboo-flavored goose, Shahe Lake fresh, Daoxiang Chicken, Liyang Zhagan, Tianmu Lake fish head and so on.
3. Vulgar and elegant Jinling cuisine
(1) Jingsu Cuisine: Most of the raw materials are aquatic products, which pay attention to freshness, fine knife cutting, and make good use of cooking methods such as stewing, stewing, roasting and stewing. It tastes mild, fresh, fragrant, crisp and tender. Jingsu cuisine is good at cooking small delicacies. Besides sweet and sour mandarin fish, roasted eggs, Ren Mei liver and anchovies, local vegetables also have Jinling characteristics. Wild vegetables such as "Three Herbs in Jinling" (Chrysanthemum, Gouqitou, Malantou) and "Four Fields in Early Spring" (Mustard, Malantou, Artemisia, Wild Garlic) were the way to preserve health in the ancient capital of the Six Dynasties.
(2) Nanjing traditional snacks: There are many varieties, including Wang Dan, live beads, beef vermicelli soup, dried Kaiyang, dried chicken juice, steamed bread, glutinous rice lotus root, spiced quail eggs, plum blossom cakes, sweet-scented osmanthus taro seedlings, tofu stains, sweet-scented osmanthus red bean dumplings, bean jelly, spiced beans and so on.
4. Classical Xu Hai: the softest northern flavor.
Xuhaicai is a traditional local flavor from Xuzhou, Jiangsu Province to Lianyungang along the Longhai Railway. Yiya Five-flavor Chicken, Farewell My Concubine, Yuanyang Chicken, Green Roasted Goose, Lotte Duck, Grilled Fish, Chicken Flying with Longyan, Gupei Guojia Roast Chicken, Wang Liangyu and other famous dishes, their names shine with the glorious history of Xuhai cuisine.
Xuhai cuisine can be said to be a light version of northern cuisine that goes deep into Jiangsu. Xuhai cuisine is used by all five animals, and seafood is the best aquatic product. The dishes are rich in color, salty and full of five flavors. They are often cooked, often fried and often fried, which is quite close to Jinan School in Shandong cuisine, but we should exercise restraint in using oil and salt. Noodles are the staple food in northern Jiangsu. Qilu famous products such as bazi meat and pancakes are also the hearts of some counties and cities in Xuzhou, Lianyungang and Yancheng.