Changzhou cuisine comes from Changzhou, Wuxi and Liyang, also known as "Jiangnan cuisine". Commonly used vinasse, sweet and sour, soy sauce seasoning, good at all kinds of poultry meat, aquatic products. The color is fine, thick and sweet, especially fresh and crisp.

Introduction:

Changzhou cuisine also pays attention to the use of scene blending in the production process, with harmonious color matching and rich and colorful shapes. Traditional dishes in Changzhou include bamboo-flavored wind goose, Shahe Lake fresh, Daoxiang wind chicken, Liyang fried chicken, innovative dishes such as tea-flavored wind chicken and Man Cang with fish and rice, and the famous feast Liyang Baiqin in Changzhou.

Changzhou cuisines of "Bai Ye Phoenix Goose" are Baiqin in Box, Phoenix Goose in Yunta, Fish Head in Casserole, Braised Meat with Plum Vegetables, Snail in Lake Fresh, Choking Shrimp, etc. They pay attention to drawing lessons from the customs of water towns in the south of the Yangtze River, fully embody the cultural connotation of Changzhou cuisines, pay attention to the integration with life, natural environment and real life, and fully show Changzhou cuisine that pursues aesthetic feeling and has a high starting point.