Jiangsu cuisine, as one of the eight major cuisines in China, is famous for its unique Jiangnan style and exquisite cooking skills. Represented by Suzhou, Nanjing, Yangzhou and other places, it combines the beauty of Suzhou gardens, the solemnity of Nanjing's ancient capital and the unrestrained culture of Yangzhou, forming a unique flavor. Jiangsu cuisine is famous for its lightness, tenderness and delicacy. It pays attention to the harmony of color, fragrance, taste and shape, pays attention to the treatment of knife work and heat, and maintains the original flavor of ingredients. Let's explore the essence of Jiangsu cuisine!

1. Suzhou cuisine: picturesque Jiangnan style

Su cuisine is the most representative of Su cuisine. With the beautiful scenery of Suzhou gardens as the background and the light and delicate taste as the characteristics, it is known as the "famous chef in the south of the Yangtze River". Suzhou cuisine takes seafood, freshwater fish, shrimp and other aquatic products as the main ingredients, and is loved by the majority of diners for its fresh taste and exquisite production technology.

Next, I'd like to introduce a classic Suzhou dish-Sweet and Sour Mandarin Fish. Firstly, scaling, eviscerating and cutting mandarin fish; Then, marinate the mandarin fish slices with salt and cooking wine for a while to make them tasty; Then wrap the pickled mandarin fish slices with thin starch and fry them in a pot until golden brown; Finally, put the fried mandarin fish pieces on a plate, sprinkle with fried pine nuts and pour with sweet and sour juice, and serve.

2. Nanjing cuisine: a solemn taste feast in the ancient capital.

Nanjing cuisine, as an important part of Jiangsu cuisine, is famous for its solemnity and exquisite cooking skills. Nanjing cuisine is characterized by superb cooking skills, fresh ingredients, and emphasis on the coordination and unity of color, aroma, taste and shape of dishes, giving people both visual and taste enjoyment.

Let's try Nanjing food-salted duck. First, the ducks are slaughtered and chopped into pieces, and boiled with boiling water to remove the fishy smell; Then, put the blanched duck pieces into the pot, add appropriate amount of salt, cooking wine and ginger slices, and cook until the duck pieces change color; Then, take out the cooked duck pieces and cool them for later use; Finally, cut the cool duck pieces into thin slices and put them on a plate.

3. Yangzhou cuisine: unrestrained and free-spirited Jiangnan style.

Yangzhou cuisine is famous for its unrestrained culture and exquisite cooking skills. Yangzhou cuisine is deeply loved by diners for its delicious, delicate taste and unique production technology. Yangzhou cuisine takes seafood, freshwater fish and poultry as the main raw materials, and is highly respected for its fresh and juicy taste and rich nutritional value.

Next, I would like to introduce a Yangzhou dish-sweet and sour pork ribs. First cut the ribs into small pieces, blanch them with boiling water, and remove the blood; Then, put the blanched ribs in a pot, add appropriate amount of sugar, vinegar, cooking wine, soy sauce, ginger slices and onion slices, and stew until the ribs are soft and rotten; Then, take out the stewed ribs and put them on a plate.