It belongs to Jiangsu cuisine.

Second, expand:

Jiangsu gourmet

1, Jiangsu cuisine, one of the eight traditional cuisines in China, is called Jiangsu cuisine for short. Because Jiangsu and Zhejiang cuisine are similar to Zhejiang cuisine, they are collectively called Jiangsu and Zhejiang cuisine. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local famous dishes.

2. Jiangsu cuisine originated more than two thousand years ago, and Jinling cuisine originated in the pre-Qin period. At that time, Wu people were good at making fried fish, steamed fish and fillets. /kloc-More than 0/000 years ago, ducks were already a delicacy in Jinling. During the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of "Southern cuisine".

3. Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup, keeping the dishes original, full of flavor, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor.

4. Nanjing cuisine tastes mellow, exquisite and delicate; Yangzhou cuisine is light and palatable, and the knife work is fine; Suzhou food tastes sweet and elegant. Its famous dishes include roast square, crystal trotters, stewed lion's head with crab powder, Jinling meatballs, stewed chicken with yellow mud, stewed chicken fu, salted duck (Jinling salted duck), golden fragrant cake, dried chicken soup, preserved bean curd, anchovies, three-piece set duck, Wuxi meat bones and pig's head with sauce recommended by Lu Manuscript.