Changzhou has outstanding people and numerous literati, which corresponds to the characteristics of Changzhou cuisine, such as "unpretentious, thick oily red sauce, mellow taste and full of enthusiasm". Therefore, Changzhou cuisine is orderly, salty and fresh, sweet and sweet, neither spicy nor bitter, without grandstanding and taking the golden mean. Follow me to learn about Changzhou cuisine in Changzhou culture.

Fried shrimps, braised paddles, oil eel paste, braised pork, oil rolls, money cakes, chicken soup and fish balls, which are deeply loved by Changzhou people, are all dishes with simple materials selection, exquisite workmanship, time-consuming and laborious work, and exquisite chef skills.

Stir-fried shrimp is a common dish, also known as hard dish. In the process of selecting materials, sizing and making, it is necessary to remove any dirt in order to fry shrimps that are as white as jade, smooth and refreshing, smooth in appearance and pure in taste.

This dish is made of herring tail and has a beautiful shape. It pays attention to burning the collagen in the tail of herring with slow fire, forming a natural sauce. After cooking, the sauce is tightly wrapped around the fish, and the fish does not break. It takes some real skill to turn the spoon during cooking. After this dish is served, if it is' oiled after it is served', it will be considered as a kung fu home.

Only by listening to the' zla' sound when serving can you succeed.

Perfect shape, strong smell, melting in the mouth, not firewood or greasy, is the top grade.

In recent years, under the impetus of people of insight in Changzhou catering industry, "old Changzhou cuisine", "old Changzhou flavor" and "old Changzhou specialty snacks" have been sought after by everyone, and old Changzhou cuisine has ushered in "another spring".