Su cuisine is Huaiyang cuisine, its cultural connotations are very rich, Jin Ge Hong "five chi" said, "Chinese people should eat" a book about the use of Su cuisine on the use of edible mushrooms have a great impact; Su cuisine is rich in soybean products, so tofu, gluten, bamboo shoots, mushrooms known as Su cuisine in the vegetarian cuisine of the "four kings" rice grains are clear, soft and not rotten; noodles are tough and can be worn with a band and not constant; the noodle cake is thin, transparent and not broken; the noodle cake is thin, transparent and not broken. "

Su Cai rice grains, soft and not rotten; noodles tough, can wear knot into a band and constantly; cakes thin and transparent, can reflect the word;

Chao Chaos soup clear, can be injected into the ink stone grinding ink; deep-fried noodle cake that is fragrant and crunchy, "chewing startled ten miles of people"

Su Cai Su Cuisine is characterized by freshness and crispness, original juice and flavor, richness but not greasy, and sweetness in saltiness. Suzhou cuisine is harmonious in color, good at stewing, braising, burning, simmering, stir-frying; Yangzhou cuisine is light and palatable, the main material is prominent, the knife work is fine, mellow and flavorful; Nanjing cuisine and Zhanjiang cuisine taste and mellow, delicate and delicate.

Su Cuisine:

Jiangsu Cuisine is one of the eight major Chinese cuisines, or Su Cuisine for short. Due to the similarity of Su Cai and Zhejiang Cai, therefore and Zhejiang Cai are collectively called Jiangsu and Zhejiang Cuisines. It is mainly composed of Jinling Cuisine, Huaiyang Cuisine, Suzhou and Tin Cuisine, Xu Hai Cuisine and other local dishes. Jiangsu cuisine originated more than two thousand years ago, of which Jinling cuisine originated in the pre-Qin period, when the Wu people were good at making sizzling fish, steamed fish and fish fillets, more than a thousand years ago, duck has been Nanjing cuisine.

Southern Song Dynasty, Su Cai and Zhejiang Cai are the two pillars of "Southern Food". Suzhou cuisine is good at stewing, braising, steaming, stir-frying, and attaches great importance to soup, keeping the original juice of the dish, the flavor is fresh, thick but not greasy, light but not thin, fluffy and off the bone without losing its shape, smooth and crisp without losing its taste.

Refer to Baidu Encyclopedia--Su Cuisine for the above