Jiangsu cuisine, referred to as Jiangsu cuisine, is one of the four famous dishes in China. Since Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisine. It mainly consists of six local dishes from Nanjing, Yangzhou, Suzhou, Huai'an, Xuzhou and Haizhou. As early as more than 2,000 years ago, the Wu people were good at making grilled fish, steamed fish and fish fillets. More than a thousand years ago, duck has been a delicacy in Jinling. During the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of “Southern Food”. Jiangsu cuisine is good at stewing, stewing, steaming, and stir-frying. It pays attention to adjusting the soup to maintain the original juice. The flavor is fresh, thick but not greasy, light but not thin, crispy and boneless without losing its shape, smooth and crispy without losing its flavor. taste.

Main famous dishes

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During the Qing Dynasty, Jiangsu cuisine was popular throughout the country, equivalent to the status of Sichuan cuisine and Cantonese cuisine today. Huaiyang cuisine, a branch of Jiangsu cuisine, was once a palace cuisine, and most of the dishes in state banquets are still Huaiyang cuisine. Therefore, Huaiyang cuisine is also called national cuisine. Suzhou cuisine has also been very popular historically. When Emperor Qianlong visited the south, he visited Deyuelou in Suzhou. After tasting Jiangnan delicacies, he was very happy and called Suzhou the best restaurant in the world.

Nanjing cuisine is mild and mellow in taste, exquisite and exquisite; Yangzhou cuisine is light and delicious, with fine knife skills; Suzhou cuisine is sweet in taste, elegant and colorful. Its famous dishes include roasted square, crystal hoof, stewed crab meat lion head, Jinling meatballs, white sauce cabbage, yellow mud braised chicken, stewed chicken fu, salted duck (Jinling salted duck), golden cake, dried shredded chicken soup, and stuffed meat. Raw bran, shrimp with phoenix tail, three sets of duck, Wuxi meat bones, pig head meat with Luyaojian sauce, Peixian dog meat, etc.

It is one of the eight major cuisines in my country, often based on Fuzhou cuisine and Xiamen cuisine. Xiamen cuisine has strong local characteristics of southern Fujian. Its cooking characteristics are: the soup should be clear, the taste should be light, the stir-fried food should be crisp, and it is good at cooking seafood dishes. Its cooking techniques are characterized by steaming, frying, stewing, stewing, deep-frying and stewing.

Fujian cuisine is one of the eight major cuisines in China. It has been gradually formed through the mixing and exchange of Han culture in the Central Plains and the local Ancient Yue culture. According to the Neolithic cooking utensils pottery tripod and connected stove used by Fujian ancestors in the Neolithic period preserved in the Tanshishan Neolithic Site in Hengxin Village, Ganzhe Town, Minhou County, it is proved that the Fuzhou area has entered the cooking era from roasting 500 years ago. . Fujian is a famous hometown of overseas Chinese in my country. The new varieties of foods and some novel condiments introduced by overseas Chinese have had an impact that cannot be ignored in enriching Fujian food culture and enriching the content of the Fujian cuisine system. After the Fujian people have long-term exchanges with overseas people, especially the people of Nanyang Islands, overseas food customs have gradually penetrated into the food life of the Fujian people, making Fujian cuisine a unique cuisine with open characteristics.

Fujian cuisine, also known as Fujian cuisine, is one of the eight major cuisines in my country. It originated in Minhou County, Fujian Province, and later developed into three schools: Fuzhou, Southern Fujian and Western Fujian. Fuzhou cuisine includes Quanzhou and Xiamen cuisine. The dishes are light and fresh, heavy on sour and sweet, and pay attention to the soup to enhance the freshness. Southern Fujian cuisine includes Zhangzhou area, which pays attention to seasonings, heavy on sour and spicy food. Western Fujian cuisine includes Changting and Southwest areas, which emphasizes salty food. It is spicy and mostly cooked with mountain delicacies, with a mountain flavor. Therefore, Fujian cuisine has three major characteristics: first, it is good at red glutinous rice seasoning, second, it is good at making soup, and third, it is good at using sweet and sour. This tradition has not changed even after it entered Shanghai and became full of Shanghai style flavor. Fujian cuisine was introduced to Shanghai in the early 1920s. In the past few years, there was only one Minjiang Restaurant left. Now, after the network adjustment, Minjiang Restaurant has become a thing of the past. Only the Capital Restaurant still serves Fujian cuisine. In addition to Zhaobeilai's "Buddha Jumps Over the Wall", there are also seven-star fish balls, Wuliuju, white snow chicken, Fujian fruit, drunken pork ribs, red fermented fish steak, etc., all of which have unique flavors.

Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight major cuisines in my country. It has beautiful mountains and clear waters, rich products and delicious food. Therefore, the proverb goes: "There is heaven above, and there are Suzhou and Hangzhou below." Zhejiang Province is located on the coast of the East China Sea in my country. With a network of waterways in the north, it is known as the land of plenty in the south of the Yangtze River. The southwest is undulating hills, rich in mountain delicacies and game. The eastern coast is densely covered with fisheries and rich in aquatic resources. There are more than 500 species of commercial fish and shellfish products. The total output value ranks first in the country. It is rich in products, has beautiful delicacies, unique characteristics and is well-known.

Zhejiang is adjacent to the sea in the east, with a thousand-mile coastline, rich in seafood, such as yellow croaker, hairtail, grouper, lobster, oysters, clams, shrimps, crabs, and mussels from the famous Zhoushan fishery. , Xiangshan blue crab, Wenzhou grasshopper and cultured shrimp developed in recent years. Northern Zhejiang is the great plain of "Hangzhou, Jiaqing and Huzhou", with rivers and harbors all over the place. The famous Taihu Lake is adjacent to Huzhou in the south. The production of valuable freshwater fish species, such as mandarin fish, crucian carp, green shrimp, lake crab, etc., as well as the four major species of fish, is extremely high. It is also the main producing area of ??rice and sericulture, and is known as the "Land of Fish and Rice". The southwest is surrounded by mountains and ridges, and has always been famous for its delicacies, such as shiitake mushrooms from Qingyuan and black fungus from Jingning. The central part is the Zhejiang Basin - Jinqu Basin, which is the large granary of Jinhua. The famous Jinhua ham at home and abroad is made from "Jinhua Liangtouwu", one of the famous lean pigs in the country. Together with the world-famous Hangzhou Longjing tea and Shaoxing old wine, they are all indispensable high-quality raw materials for cooking.

Zhejiang cuisine is rich in Jiangnan characteristics and has a long history. It is a famous local dish in China. Zhejiang cuisine originated from the Hemudu culture in the Neolithic Age. Through the pioneering and accumulation of the ancestors of the Yue Kingdom, the maturity and shaping in the Han and Tang Dynasties, the prosperity in the Song and Yuan Dynasties and the development in the Ming and Qing Dynasties, the basic style of Zhejiang cuisine has been formed.

The formation of Zhejiang cuisine has its historical reasons and is also influenced by resources and specialties.

Zhejiang is adjacent to the East China Sea, with a mild climate and convenient water and land transportation. The northern half of its territory is located in the Yangtze River Delta plain, which is the "rich southeast" of my country. The land is fertile and densely covered with rivers. It is rich in rice, wheat, millet, beans, fruits and vegetables, and is rich in aquatic resources. Fresh food is available all year round; the southwest is hilly and rich in delicacies and game, there are flocks of chickens and ducks in farmhouses, and fat cattle and elephants, all of which provide abundant raw materials for cooking. Specialties include: Fuchun River anchovy, Zhoushan yellow croaker, Jinhua ham, Hangzhou Youxiang tofu skin, West Lake water shield, Shaoxing shelduck, Vietnamese chicken and wine, West Lake Longjing tea, Zhoushan swimming crab, Anji bamboo chicken, Huangyan tangerine, etc. Rich cooking resources, numerous famous and high-quality specialties, combined with excellent cooking skills, make Zhejiang cuisine outstanding and unique.

Anhui cuisine comes from Huizhou and cannot do without the objective conditions provided by Huizhou’s special geographical environment. Because it is located at the intersection of two climates, it has relatively high rainfall, a moderate climate, and is particularly rich in natural products. There are more than 1,470 kinds of plants in Huangshan, many of which are edible. Wild animals live in the mountains, and Huizhou is a mountainous area, so there are more species. Mountain delicacies and wild game constitute the uniqueness of the main condiments of Anhui cuisine: rhubarb, mushrooms, oyster mushrooms, shiitake mushrooms, white fungus, black fungus, stone fungus and alpine stone fungus, bracken, day lily, daylily, water celery, etc. In the past, everything was grown and picked in the wild. There are seventeen kinds of bamboo shoots, with different varieties, different eating methods, different cutting methods, and different ingredients. Edible wild vegetables and various flowers, stems, and poles are widely included in Anhui recipes. As far as tofu is concerned, there are water tofu, hairy tofu, stinky tofu, Guanyin tofu, Laba tofu and acorn tofu. As for game, there are 374 species of wild animals (excluding insects) in Huizhou, including 86 species of mammals, 210 species of birds, 52 species of reptiles, and 26 species of amphibians. Hare, pheasant, yellow muntjac, black muntjac, pangolin, giant salamander, pheasant, raccoon dog, otter, even bear, leopard, and Pegasus. Fish are even more abundant and diverse. The goldfish and fish in Huangshan were originally very rare. At that time, there was also a kind of winged fish that could fly up trees. They were all delicacies. Many rare birds and animals are now included in the scope of national protection, and many are included in the diet, such as pheasants, hares, and domestic silky chickens that look like ducks but not ducks, and they all retain a strong game flavor.

Due to the developed medicine in Huizhou, there were more than 700 traditional Chinese medicine experts in the Ming and Qing dynasties and more than 600 medical works. Medicinal diet for fitness and body building has long been included in Anhui cuisine. Such as stewed silky chicken with wolfberry berries, stewed lily with rock sugar, stir-fried lean meat with perilla, stir-fried ginkgo fruit with sand, etc.