Jiangsu cuisine is Jiangsu cuisine.

Composed of Huaiyang, Jinling, Suxi and Xuhai, it has great influence in the middle and lower reaches of the Yangtze River and enjoys a high reputation at home and abroad.

Jiangsu cuisine is characterized by a wide range of materials, mainly fresh water from rivers and lakes; exquisite knife skills, various cooking methods, and is good at stewing and simmering; pursuing original flavor, freshness, peace, and strong adaptability; these dishes are elegant in style, beautiful in appearance, and of high quality.

Jiangsu is a land of plenty, rich in products and food resources.

Famous aquatic products include Yangtze River delicacies, Taihu whitebait, Yangcheng Lake clear water hairy crabs, Nanjing Longchi crucian carp and many other seafood.

High-quality vegetables include Taihu water shield, Huai'an cattail, Baoying lotus root, chestnut, chicken head, wild rice, water chestnut, etc.

Famous and high-quality products include Nanjing Lake roast duck, Nantong Langshan chicken, Yangzhou goose, Gaoyou shelduck, Nanjing Duxiang, Rugao ham, Jingjiang jerky, Wuxi oil gluten, etc.

In addition, there are many rare birds and game, which provide a solid material foundation for Jiangsu cuisine.

The style of Jiangsu cuisine is fresh and elegant, which is reflected in the fine knife skills and diverse knife techniques.

Whether it is cold cutting with technology, carving hot dishes of different colors, melons and fruits, boneless pureeing, or carving, all of them demonstrate superb knife skills.

Su cuisine is famous for its emphasis on heat and knife skills.

Especially good at stewing and simmering, there are also famous "Zhenyang Santou", "Suzhou Sanzhi" and "Jinling Sancha".

Fresh, fresh and quiet, pursuing local flavor and strong adaptability are the keynotes of Jiangsu flavor.

A sentence written by Teacher Fan Zeng for the album "Chinese Famous Recipes Jiangsu Flavor": "Beautiful scenery, elegant taste" is the best summary of Jiangsu flavor.

Whether it is fresh food or livestock, poultry and vegetables, the original flavor of the word "fresh" is emphasized.

Pay attention to the changes in seasonings, use Huai salt, mushrooms, distiller's grains, white wine, red yeast rice and dried shrimps skillfully.

A blend of five flavors, but all fresh and natural.

The combination of Jiangsu cuisine is also very unique.

In addition to daily meals and various banquets, the "Three Banquets" are unique.

One is the boat banquet, which is available in Taihu Lake, Slender West Lake, and Qinhuai River; the second is Zhaixi, which is distributed in Jinshan, Zhenjiang, Zhaitang, Bashan, Lingyan Zhaitang, Suzhou, and Yangzhou Daming Temple Zhaitang.

The third type is the whole feast, such as the whole fish feast, the whole duck feast, the whole eel feast, and the whole crab feast.

Jiangsu cuisine has a long history.

Judging from the unearthed cultural relics, the ancestors of Jiangsu were already cooking with pottery at least 6,000 years ago.

It records the legend of Peng Keng as Pheasant Soup and Emperor Yao.

During the Spring and Autumn Period, Jiangsu used exquisite knife skills to fry whole fish, exposed chicken, black soup, and fish cakes.

According to records from 0755 to 79000, Liu Ziyi, Yangzhou Jiankang Lacquer, and Suzhou Linglong Peony were called "Southeast Flavor", marking that Suzhou cuisine reached a high level in the Song Dynasty.

It was not until the Qing Dynasty that Jiangsu cuisine was further developed.

According to the section "Special Dishes for Money Clearance in Each Province", Shijing, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou, and Huai'an all have their own special dishes.

"Jiangsu ranks fifth among the top ten cities on the list, which shows its wide influence. Jiangsu is also a place where famous chefs emerge: Peng Keng in the Yao Di period, the Hall of Supreme Harmony in the Spring and Autumn Period, Cao Ding in the Ming Dynasty, China's No. 1 chef

The famous chefs Wang Xiaoyu and Yizheng Xiaorenmei are both called Star Dong. Famous cooks in Jiangsu include "Chu Ci Tian Wen" by Ni Zan in the Yuan Dynasty, "Qing Yi Lu" by Han Yi in the Ming Dynasty, and "Yun" by Yuan Mei in the Qing Dynasty.

Lintang Food Code Collection. In addition, there are many records of famous Jiangsu dishes in historical books and poems. Jiangsu cuisine can be divided into Huaiyang cuisine, Jinling cuisine, and Xuhai cuisine according to its flavor system.

Huai'an is the center, and the food is light. The Jinling flavor of the historical memorial hall is characterized by soft taste, mellow taste, and delicious food from all directions. It is especially good at making duck gizzards, Jinling barbecued duck, sweet-scented osmanthus salted duck, Nanjing ____ and duck blood soup.

They are all famous. Qingzhen cuisine is also very special in Nanjing, represented by the four famous dishes of sesame. In addition, Confucius Temple snacks are famous for their wide variety and different flavors.

Xi cuisine was originally based on sweet, salty, and thick sauce. In modern times, it has developed into a fresh and elegant dish, which has reduced its sweetness, freshness, and saltiness. Su has developed rapidly in recent years while inheriting the traditional flavor.

, paying equal attention to food and appreciation, forming an excellent food appreciation model. Sweet and sour mandarin fish, tanker duck, Liangxi crispy eel, Changshu beggar's chicken and Changzhou braised pork are all popular delicacies.

, Suzhou Pastry Group is unique and well-known at home and abroad. Suzhou Xuanmiao Temple and Wuxi Chong'an Temple snacks are also famous. Xuhai cuisine is mainly fresh and salty, with a simple style and an emphasis on affordability.

Famous dishes such as Farewell My Concubine, Peigong Dog Meat, and Braised Shaguang Fish are its representatives. In the past decade, Jiangsu’s culinary education has developed rapidly. The education and on-the-job training of practitioners have greatly improved the cultural literacy and professional skills of chefs.

With the deepening of culinary cultural exchanges, Jiangsu cuisine inherits traditional flavors, dares to use its strengths and avoid weaknesses, and strives to learn the exquisite skills and flavor characteristics of other brother cuisines, thus becoming increasingly perfect. Famous dishes include: salted duck, sweet and sour mandarin fish, braised turtle, etc.