1. Jiangsu cuisine is called Jiangsu cuisine for short. Because Jiangsu cuisine is similar to Zhejiang cuisine, Jiangsu cuisine and Zhejiang cuisine are collectively referred to as Jiangsu and Zhejiang cuisine. It is mainly composed of six local dishes: Nanjing, Yangzhou, Suzhou, Huai 'an, Xuzhou and Haizhou.
2. As early as more than 2, years ago, Wu people were good at cooking fried fish, steamed fish and sliced fish. More than 1 years ago, ducks were a delicacy in Jinling. In the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of southern food. Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and keeping the original juice. Its flavor is fresh, thick but not greasy, light but not thin, crisp and boneless without losing its shape, smooth and tender without losing its flavor.
3. There are many famous dishes in Jiangsu cuisine, such as the long fish mat in Huai 'an, that is, the eel mat, with hundreds of varieties. Yangzhou's three sets of ducks, braised chicken, braised turtle, dried shredded pork, sweet and sour fish, double-skinned swordfish, Wensi tofu, stewed lion's head, Zhenjiang's crystal dish hoof, steamed Burmese fish, Jingjiang's meat breast, Yixing's steamed chicken, Nanjing's Jinling salted duck, stewed dish core, salted duck, pine nuts, anchovies and egg roast.
4. Jiangsu cuisine is composed of three local dishes: Huaiyang, Suzhou, Wuxi and Xu Hai, with Huaiyang cuisine as the main part. Huaiyang cuisine is characterized by strict selection of materials, attention to knife and fire work, emphasis on the original flavor, highlighting the main ingredients, elegant color, novel shape, moderate saltiness and sweetness, and mild taste, so it has a wide range of applications.
5. In cooking skills, we often use the methods of stewing, tempering, cuddling and enlightenment. Among them, Nanjing cuisine is famous for cooking duck dishes, while Zhenyang cuisine is famous for cooking chicken dishes and Jiangjian cuisine. Its fine points are fermented noodles, scalded noodles and crispy noodles. Suzhou-Wuxi cuisine includes Suzhou and Wuxi, Changshu in the west and Shanghai, Songjiang, Jiading and Kunshan in the east.
6. Shanghai cuisine refers to the self-proclaimed local gang of Shanghainese, not other Shanghai cuisine. There are similarities and differences between Suzhou Cuisine and Huaiyang Cuisine. Its shrimp and crab medicine are jealous, the cakes are delicious, and the tea and snacks are the best in the whole province. You You is different from other places in Suzhou Cuisine. Its dishes pay attention to modeling, aesthetics, gorgeous colors, unique stewed white juice, with the taste of bad red koji and strange fragrance; The taste is sweet, especially in Wuxi.
7, thick but not greasy, light but not thin, crisp and rotten without losing its shape, smooth and tender without losing its taste. Xuhaicai used to be close to Qilu flavor, which is used by all five animals, and aquatic products win with seafood. The dishes are strong in color, salty in taste, and have five tastes. The cooking skills are mostly boiled, fried and fried.
8. In recent years, all three local dishes have developed and changed. Huaiyang cuisine changed from peaceful to slightly sweet, which seemed to be influenced by Suzhou and Wuxi cuisine. The taste of Suzhou cuisine, especially Suzhou cuisine, changed from sweet to peaceful, and was influenced by Huaiyang cuisine. Xu Haicai's salty taste is greatly reduced, and its color tone is also elegant, which is in line with Huaiyang cuisine; In the whole Jiangsu cuisine, Huaiyanglai still dominates.