Jiangsu cuisine originated more than 2000 years ago, among which Jinling cuisine originated in the pre-Qin period, when Wu people were good at cooking fried fish, steamed fish and fillets. /kloc-More than 0/000 years ago, ducks were already a delicacy in Jinling. During the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of "Southern cuisine".

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

system composition

Historically, Beijing-Suzhou cuisine includes official dishes, local dishes, folk dishes, Muslim dishes, vegetarian dishes and boat dishes. Republic of China cuisine refers to the specific historical period from 19 12 established in Nanjing in the Republic of China to 1949, with local Beijing-Suzhou cuisine as the main ingredient, supplemented by exotic dishes, including Zhejiang-Shaoxing, Guangdong, Guangxi, Hunan and some authentic dishes popular in Nanjing during the Republic of China.

At the same time, Chinese cuisine in the Republic of China, like Beijing-Suzhou cuisine, has a * * * feature, which is famous for its rigorous selection of materials, meticulous production, exquisite craftsmanship, time-consuming, exquisite, gorgeous color, delicious fashion, elegance and elegance. The dishes made of its advanced cooking materials are often used as the first dish of exquisite banquets, even the placement of the table, the timing of serving and the service of waiters.