Jiangsu cuisine, abbreviated as Jiangsu cuisine, is one of the four famous dishes in China. Because Jiangsu and Zhejiang cuisine are similar to Zhejiang cuisine, they are collectively called Jiangsu and Zhejiang cuisine. It is mainly composed of six local dishes: Nanjing, Yangzhou, Suzhou, Huai 'an, Xuzhou and Haizhou. As early as more than two thousand years ago, Wu people were good at cooking fried fish, steamed fish and sliced fish. 1000 years ago, duck was a delicacy in Jinling. During the Southern Song Dynasty, Jiangsu 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 keeping the original juice. Its taste is fresh, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor.

Main famous dishes

[Edit this paragraph]

In the Qing Dynasty, Su cuisine was popular all over the country, and it had the same status as Sichuan cuisine and Cantonese cuisine. Huaiyang cuisine, a branch of Jiangsu cuisine, was once a palace cuisine. Most of the dishes on the state banquet now belong to Huaiyang cuisine. So Huaiyang cuisine is also called national cuisine. Suzhou cuisine is also very popular in history. When Emperor Qianlong was on his southern tour, he had been to Deyuelou in Suzhou and was very happy after tasting Jiangnan cuisine. He called Suzhou the best restaurant in the world.

Nanjing cuisine tastes mellow, delicate and delicate; Yangzhou cuisine is light and palatable, and the knife work is fine; Suzhou food tastes sweet and elegant. Its famous dishes include roast workshop, crystal pig's feet, stewed lion's head with crab powder, Jinling meatballs, white cabbage, stewed chicken with yellow mud, stewed chicken house, salted duck (Jinling salted duck), golden fragrant cake, dried chicken soup, raw bran with meat, anchovies, three sets of ducks, Wuxi meat bones, pig's head with sauce recommended by Lu manuscripts, and Pei county dog meat.

It is one of the eight major cuisines in China, often based on Fuzhou cuisine and Xiamen cuisine. Xiamen cuisine has strong local characteristics of southern Fujian, and its cooking characteristics are: clear soup color, light taste, crisp fried food and good at cooking seafood. Its cooking techniques are characterized by steaming, frying, frying, stewing, frying and stewing.

Fujian cuisine is one of the eight major cuisines in China, which is gradually formed through the integration and exchange of Han culture in the Central Plains and local ancient Yue culture. According to the cookware pottery tripod and continuous stove used by Fujian ancestors in Neolithic age preserved in Tanshishan Neolithic site in Hengxin Village, Sugarcane Town, Minhou County, it is proved that Fuzhou area has entered the cooking age from baking food 500 years ago. Fujian is a famous hometown of overseas Chinese in China. The new food varieties and some novel condiments introduced by overseas Chinese from overseas have also had an impact on enriching Fujian's food culture and enriching the contents of Fujian's cooking system. After long-term contact with overseas people, especially the people of Nanyang Islands, Fujian people's overseas food customs gradually penetrated into Fujian people's food life, thus making Fujian cuisine a unique open cuisine.

Fujian cuisine, also known as Fujian cuisine, is one of the eight major cuisines in China. It originated in Minhou County, Fujian Province, and formed three schools in the later development: Fuzhou, Minnan and Minxi. Fuzhou cuisine, including Quanzhou cuisine and Xiamen cuisine, tastes fresh, sweet and sour, and pays attention to the freshness of soup. Minnan cuisine, including Zhangzhou, pays attention to seasoning and spicy. Western Fujian cuisine, including Changting and Southwest, is salty and spicy, and its cooking is mostly delicacies. Therefore, Fujian cuisine has three characteristics, one is better at seasoning with red grain, the other is better at making soup, and the third is better at using sweet and sour. This tradition has not changed even if it entered Shanghai and was infected with Shanghai flavor. Fujian cuisine entered Shanghai in the early 1920s. There was only one Minjiang Hotel a few years ago. Now, after the adjustment of outlets, Minjiang Hotel has become history, only the Capital Hotel and Fujian cuisine. In addition to the "Buddha jumps over the wall", there are also seven-star fish balls, five or six houses, snow chicken, people's livelihood fruit, drunken spareribs, braised fish chops and so on, all of which have different flavors.

Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight major cuisines in China, with beautiful scenery, rich products and delicious food. So the proverb says, "There is heaven in the world and Suzhou and Hangzhou in the world." Zhejiang province is located on the coast of the East China Sea, with dense water networks in the north, and is known as the land of plenty in the south of the Yangtze River. The southwest hills are undulating, rich in food and game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 500 kinds of economic fish, shellfish and aquatic products, with the total output value ranking first in China. Rich in products, delicacies, unique features, known far and near.

Zhejiang is adjacent to the sea in the east, with thousands of miles of coastline, rich in seafood, including yellow croaker, hairtail, grouper, splendid lobster, oyster, clam, shrimp and crab, mussel, blue crab in Xiangshan, salamander in Wenzhou, and cultured shrimp developed in recent years. Northern Zhejiang is a "Hangjiahu" plain with many bifurcated rivers. The famous Taihu Lake is adjacent to Huzhou in the south, and there are extremely rich rare species of four major fishes, such as mandarin fish, crucian carp, freshwater shrimp and lake crab. It is also the main producing area of rice and sericulture, and is known as the "land of plenty". There are mountains in the southwest, and the delicacies and game have always been famous, such as mushrooms in Qingyuan and black fungus in Jingning. In the middle is Zhejiang Basin-Jinqu Basin, namely Jinhua Granary. Jinhua ham, which is famous at home and abroad, is made from Jinhua Liangtouwu, one of the famous lean pigs in China. Together with the world-famous Longjing tea in Hangzhou and Shaoxing old wine, they are all indispensable and excellent raw materials for cooking.

Zhejiang cuisine is rich in Jiangnan characteristics and has a long history. It is a famous local dish in China. Zhejiang cuisine originated from Hemudu culture in Neolithic age. The basic style of Zhejiang cuisine was formed through the pioneering and accumulation of ancestors of Yue State, the maturity and stereotypes in Han and Tang Dynasties, the prosperity in Song and Yuan Dynasties and the development in Ming and Qing Dynasties.

The formation of Zhejiang cuisine has its historical reasons and is also influenced by resource specialties. Zhejiang is close to the East China Sea, with mild climate and convenient land and water transportation. The northern half of its territory is located in the Yangtze River Delta Plain, with fertile land and rivers, rich in rice, wheat, millet, beans, vegetables and aquatic products, and fresh in all seasons. The rolling hills in the southwest, rich delicacies, flocks of farm chickens and ducks and fat elephants all provide solid and rich raw materials for cooking. Specialty products include: Fuchunjiang shad, Zhoushan yellow croaker, Jinhua ham, Hangzhou You Xiang bean curd skin, West Lake water shield, Shaoxing duck, Yue chicken and wine, West Lake Longjing tea, Zhoushan Portunus, Anji bamboo chicken, Huangyan tangerine and so on. Rich cooking resources, numerous famous products and superb cooking skills make Zhejiang cuisine stand out and become a unique system.

Huizhou cuisine comes from Huizhou, which is inseparable from the objective conditions provided by this special geographical environment. Because it is located in the transitional zone between the two climates, it has more rainfall, mild climate and particularly rich products. Huangshan has 1470 kinds of plants, many of which are edible. Wild animals live in the mountains, and Huizhou is a mountainous area, so there are many kinds. The unique ingredients of Anhui cuisine are wild flowers, mushrooms, Pleurotus ostreatus, mushrooms, tremella, auricularia, tremella and alpine tremella, bracken, day lily, day lily and water celery, which were collected in the wild in the past. There are seventeen kinds of bamboo shoots, different varieties, different eating methods, different cutting methods and different ingredients. Edible wild vegetables and various flowers, stems and stalks are widely used in Huizhou recipes. As far as tofu is concerned, there are water tofu, hairy tofu, stinky tofu, Guanyin tofu, Laba tofu and acorn tofu. As for game, there are 374 species of wild animals (excluding insects) in Huizhou, including 86 species of mammals, 2 10 species of birds, 52 species of reptiles and 26 species of amphibians. Rabbit, pheasant, muntjac, black muntjac, pangolin, python, pheasant, raccoon, otter, even bear, leopard and horse. Fish are rich and diverse, and goldfish and fish in Huangshan Mountain are very rare. At that time, there was also a winged fish that could fly in trees, all of which were delicious treasures. Many rare birds and animals are included in the scope of national protection, and there are many recipes, such as pheasants, rabbits, domestic black-bone chickens, and ducks that are not ducks, all of which preserve strong game.

Due to the development of Huizhou medicine, there were more than 700 Chinese medicine practitioners and more than 600 kinds of medical books in Ming and Qing Dynasties. Medicinal diet, a fitness diet, has long been included in Anhui cuisine. Such as stewed black-bone chicken with medlar, stewed lily with rock sugar, fried lean meat with perilla, fried ginkgo in casserole and so on.