Jiangsu, Zhejiang and Shanghai have been the hometown of fish tails since ancient times. There is a proverb that says, "There was a little voyage in heaven." Therefore, Zhejiang also attracts many people to work, study and travel. But how sweet do you think Zhejiang cuisine is when you eat at ordinary times? What is the reason? People in Zhejiang and Shanghai are delicious and sweet.

Of the 49 cooking methods in the food monograph Yi Ya Yi at the end of Yuan Dynasty and the beginning of Ming Dynasty, 33 used salt and only 7 used sugar. It can be seen that the proportion of salt seasoning in Jiangsu, Zhejiang and Shanghai is far greater than that of sugar. As a matter of fact, sugar was a rare material in ancient times, and only the royal family and wealthy businessmen could buy it in large quantities, so sugar was not common in daily cooking. Jiangsu Province and Zhejiang Province have been fertile land since ancient times. Rich people put sugar in their food to show off their wealth. Compared with each other, there are many sweet foods. One side of the soil and one side of the people, Jiangsu and Zhejiang cuisine can not be separated from sugar as seasoning, but the tastes vary greatly from place to place. One tenth of the weight of famous dishes in Taihu Lake basin, such as Wuxi ribs, comes from syrup. Wuxi is the sweetest city in Taihu Lake Basin, such as Suzhou, Changzhou and Wuxi. Sugar can be exaggerated in cooking.

But Jiangsu cuisine, Jinling cuisine, foreign cuisine and Xihai cuisine are not sweet. They insist on the more important taste-the freshness of 3354. Sugar can cause food and Maillard reaction, produce unique fresh substances, produce certain fresh effects and experience better taste buds, so sugar can occupy a place in Jiangsu and Zhejiang cuisine as a condiment. Quzhou is the best place to eat spicy food in Zhejiang. Next door is Jiangxi, and I like spicy food, so I can take very spicy food. There are also many spicy dishes in Jinhua area near Quzhou. In northern Zhejiang and Ningsu Plain, the taste here is not much different from that in southern Jiangsu, but it is more salty. In the coastal areas of Zhejiang, it is most important not to put too much polysaccharide in signature foods such as fish ball soup and crabs. The biggest influence on Shanghai cuisine is the taste of southern Jiangsu. Shanghai's famous black pickles, such as braised pork, stewed lion's head and fried fish, all need a spoonful of sugar to be complete. However, Zhejiang management has also had a great impact on Shanghai. This dish is the epitome of Jiangsu and Zhejiang cuisine, achieving a delicate balance between sweetness and saltiness, agricultural products and seafood.