Canned cherries are put on a cherry meat plate. Cherry meat is a traditional local dish, belonging to Jiangsu cuisine series. This dish is characterized by cherry red color, bright and pleasing to the eye, crisp and fat, and can be eaten by ordinary people. Cherry meat is a common practice.

Cherry meat is one of the traditional famous dishes in Suzhou, Jiangsu Province, which belongs to Jiangsu cuisine. It was founded in Jiangsu Province, and was introduced to the Palace during the reign of Emperor Qianlong. Yam wine and cherry meat are recorded in the archives of imperial tea catering in Qing Dynasty. Its characteristic color is cherry red, bright and pleasing to the eye, crisp and fat, bright red, small in shape, soft and salty in skin and rich in fat. This is a good appetizer and next meal.

Cuisine characteristics

At present, the production method of Suzhou cherry meat is to gouge out the whole square meat with a flower knife, and burn it with red rice powder in the same color. The cherry meat stewed with yam wine after shaping is recorded in the archives of the Imperial Tea Room in Qing Dynasty and the records of Deling Imperial Fragrance. It is recorded that Cixi's favorite cherry meat in her later years is slow-stewed pork and fresh cherries.

The recovered cherry meat was stewed in strict accordance with traditional techniques for more than 3 hours. After the sweet cherry is stewed in the meat, the cherry residue is removed, and the cherry is pitted and beaten into juice to replace part of the Redmi sauce to increase the flavor of fresh fruit.