Personally, I think the biggest difference is that Su cuisine is sweeter, especially Suzhou and Wuxi cuisine. Both cuisines are relatively light. They are all delicious, haha~~~~

Characteristics of Jiangsu cuisine

The formation of cuisine

Jiangsu is bounded by the sea in the east, Hongze in the west, and Hongze in the south. It is adjacent to Taihu Lake, with the Yangtze River running through the middle and canals running north and south. There are spider web-like Hong Kong and Han Dynasties and bead-like lakes in the territory. With suitable cold and warm conditions and fertile soil, it is known as the "Land of Fish and Rice". "There are sword whales in spring and gills in summer, fat ducks in autumn and vegetables in winter." All year round, aquatic products, poultry and vegetables are in the air. These rich products provide superior material conditions for the formation of Jiangsu cuisine. Jiangsu cuisine mainly consists of four local cuisines: Huaiyang, Jinling, Suxi and Xuhai, and its influence spreads throughout the vast areas in the middle and lower reaches of the Yangtze River.

Huaiyang flavor is centered on Yangzhou and Lianghuai (Huai'an and Huaiyin), with the Grand Canal as its main trunk, starting from Zhenjiang in the south, approaching Hongze Lake in the north, and including Lixiahe River in the east and reaching the coast. . The water network here is intertwined, and the rivers and lakes are abundant. The food is famous for its light taste, and the taste is consistent with the north and south. Among them, Yangzhou's knife skills are the best in the country, and the Lianghuai fish dishes are rich and colorful. Zhenjiang's three fish (sunfish, sword whale, and roundfish) are famous all over the world.

Jinling cuisine, also known as Jingsu cuisine, is Refers to the local flavor centered in Nanjing. Nanjing cuisine draws on beauty from all over the world and adapts to the needs of all directions, including the four famous dishes of "Squirrel Color", "Egg Shaomai", "Beauty Liver", "Phoenix Tail Shrimp", as well as "Salted Duck", "Braised Duck Wrist Liver", "Duck Blood Sausage" is the representative.

The Suzhou and Wuxi flavors are represented by Suzhou and Wuxi. Traditionally, it is sweet at the beginning, salty at the end, and rich in oily red sauce. In modern times, it has gradually become more refreshing and refreshing, with suitable shades. "Squirrel whale", "biluo shrimp", "chicken velvet egg", "Changshu beggar's chicken", etc. are all popular delicacies

The Xuhai flavor is represented by Xuzhou and Lianyungang. Mainly fresh and salty, with all five flavors, simple style, focusing on affordability.

Characteristics of Jiangsu cuisine

The main ingredients used are fresh water, fine knife skills, attention to heat, and good at cooking. , smoked, extinguished, and glutinous; pursue the original taste, fresh and harmonious, salty, sweet and mellow. The dishes are elegant in style, beautiful in both shape and texture, crispy and tender without losing their shape, and tender and crispy, which enhances the taste.

Representative dishes of Jiangsu cuisine include "Soft Pocket Long Fish", "Tiger Tail", "Crystal Hoof", "Stewed Big Fish Head", "Steamed Anchovies", "Wild Duck Vegetable Rice", "Silver Bud Shredded Chicken", "Poached Thousand Thousand Threads in Chicken Soup", "Stewed Crab Meat Lion's Head" ", "Double-skin saury", etc.

The formation of Cantonese cuisine

Cantonese cuisine is one of the four major cuisines in my country. Cantonese cuisine is the local flavor of Guangdong, mainly from Guangzhou, Chaozhou, Dongjiang It consists of three flavors, with Guangzhou flavor as the representative. Cantonese cuisine has a unique southern flavor and is famous for its wide selection of ingredients and novel and unique dishes.

Cantonese cuisine originated from Lingnan. Since the Han and Wei dynasties, Guangzhou has been China's southern gate. It is located in the subtropical tropics and is close to the South China Sea. It is evergreen all year round and rich in products. There are all kinds of delicacies from mountains and seas. Fruits and vegetables are fresh in different seasons. It is an important port for overseas trade, and the social economy has prospered as a result. , at the same time, it also promoted the development of food culture and accelerated the exchange of cooking cultures with various parts of China and other countries. Various Chinese and foreign cooking methods have been gradually absorbed, which has continuously enriched and improved Guangdong's cooking techniques, and its unique style has become increasingly distinctive. During the Ming and Qing dynasties, maritime transport and ports were opened to the outside world. Guangzhou's commercial market further prospered, and the catering industry also flourished. There are many overseas Chinese from Guangdong who have brought the cooking skills they learned in Europe, America, and Southeast Asia back to their hometowns. Taking advantage of this situation, Cantonese cuisine has developed rapidly, and finally formed a unique style that combines the flavors of the north and the south, and integrates Chinese and Western cooking. It stands out among the major cuisines and is famous at home and abroad.

Characteristics of Cantonese cuisine

Cantonese cuisine includes three categories: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Cantonese cuisine combines the characteristics of local flavors such as Nanhai, Panyu, Dongguan, Shunde, and Zhongshan, as well as the strengths of cuisines from other provinces such as Beijing, Jiangsu, Yangzhou, and Hangzhou, as well as Western cuisine. It is a unique style. Cantonese cuisine draws on the strengths of hundreds of cuisines, uses a wide range of ingredients, selects rare ingredients, and has exquisite ingredients. It is good at innovating through imitation and cooking according to the preferences of diners. The taste is clear, fresh, refreshing, smooth, tender and crisp, and it emphasizes "wok gas". The seasonings include "sweet, sour, bitter, spicy, salty and fresh".

For example, Kyoto bones, fried yellow croaker, fried eel back with shrimp, etc. are created based on the taste of Beijing cuisine; sizzling beef, fish-flavored chicken balls, kung pao chicken, etc. are based on the taste of Sichuan cuisine; five fillet fish, Dongpo pork, and wine-choked shrimp It is the taste of Zhejiang cuisine; the famous Lingnan "Taiye Chicken" is the taste of Anhui cuisine; while the pork chop with Western sauce, steak with tomato sauce, etc. are transplanted from Western cuisine.

Cantonese cuisine has a wide range of exotic ingredients and a wide variety of varieties, which is dazzling. Almost everything that flies in the sky, crawls on the ground, and swims in the water can be seated on the table. Not to mention partridges, grass finches, leopard cats, civets, pangolins, fur seals and other game birds; cats, dogs, snakes, rats, monkeys, turtles, and even grass insects that the uninitiated mistakenly think of as "locusts", It is also included in the list of cooking, and once it is in the hands of the chef, it immediately becomes a rare and delicious delicacy. Every time the eater praises it, it is called "a rare and rare treasure".

Another outstanding feature of Cantonese cuisine is that it uses fine amounts, has many and skillful ingredients, and has beautiful decorations. It is also good at innovating in imitation and has a wide variety of dishes. In 1965, the "Guangzhou Famous Dishes and Pastries Exhibition" "There are as many as 5,457 species introduced. The third characteristic of Cantonese cuisine is that it pays attention to quality and taste, and the taste is relatively light. It strives to be fresh in the light and beautiful in the light. And it changes with the seasons. Summer and autumn tend to be lighter, while winter and spring tend to be rich, pursuing color, aroma, taste and shape. The taste of food should be clear, fresh, tender, refreshing, smooth and fragrant; the seasonings include sour, sweet, bitter, spicy and salty; these are the so-called five flavors and six flavors.

The best of Cantonese cuisine

The famous dishes of Cantonese cuisine include: roast suckling pig, boiled shrimp, dragon and tiger fight, Taiye chicken, taro pork belly, braised large skirt fin, Huangpu scrambled egg, Stewed grass worms, dog meat pot, colorful fried snake silk, chrysanthemum, dragon, tiger, phoenix and snake soup are all famous Guangzhou dishes with local flavor. Beiyuan, Datong, Guangzhou, Dashanyuan, Panxi, Taotaoju, She Restaurant and other restaurants in Guangzhou are all famous for their Cantonese cuisine.

The following are the recipes of several famous Jiangsu dishes:

Lion head operation

Materials: 350 grams of semi-fatty lean pork (about 9 halves), 75 grams of water chestnuts (about 2 taels), 25 grams of pickled mustard (about 6 and a half qian), and 500 grams of green bone cabbage (Qingjiang Cai) or Chinese cabbage (about 13 taels). Seasonings: 2 teaspoons of light soy sauce, 1 teaspoon of sugar, 1 teaspoon each of corn flour, chicken broth, wine, and frozen water, 1 egg white, and a little pepper. Soup ingredients: 450 ml soup, 2 tsp ginger juice, 1 tsp light soy sauce. Corn flour water: half a tablespoon of corn flour, 2 tablespoons of water.

Cooking steps:

(1) Wash the pork, chop into pieces, and marinate with seasonings for about half an hour.

(2) Wash, peel and chop the water chestnuts into small pieces.

(3) Wash the mustard and chop into small pieces. Wash the vegetables.

(4) Mix water chestnuts, mustard and minced pork together, stir several times in the same direction, divide into 4 to 5 equal parts, and make meat balls (see Figures 1 to 2).

(5) Place the meat balls in a dish, pour in the soup, cover, and cook over high heat for 8 minutes (see pictures 3-4).

(6) Put the cabbage in the pot and cook over high heat for 5 minutes.

(7) Place the meat balls on the vegetable surface, stir in the cornstarch water, heat and cook for 1 minute.

Crystal meat

Ingredients: pig trotters, coarse salt, onion knots, ginger slices, Shaoxing wine.

Preparation method: Scrape and clean the pig's trotters, cut them flat with a knife, remove the bones, place them skin side down on the chopping board, poke a few small holes in the lean meat with a bamboo skewer, and evenly Sprinkle with salt water, rub evenly with coarse salt, marinate the pig's trotters in a vat, take them out, soak them in cold water for an hour, take them out and scrape off the dirt on the skin, rinse them with warm water, put the pig's trotters skin side up. In the pot, add onion knots, ginger slices, Shaoxing wine, water and simmer until the meat is crispy. Take it out, skin side down, put it into a flat basin, cover the empty basin, flatten it, bring the soup in the pot to a boil, remove the floating oil, and pour Put it into a flat basin, add a little fresh meat skin to freeze, and it will become crystal hoof. Features: The meat is bright red, the skin is white and smooth, the marinade is transparent, the texture is mellow and crispy, oily but not greasy, and the taste is delicious.

Honey Fire Recipe

Ingredients: One piece of cooked southern leg (about 750 grams). 50 grams of white sugar lotus seeds, 50 grams of pine nuts, 5 grams of sugar osmanthus, 20 grams of honey, and 15 grams of rock sugar. 75 grams of clear oil (actual consumption: 25 grams), 15 grams of refined salt, and 12 grams of MSG. 10 grams of water starch.

Preparation method: Cut the ham into large cubes, place the ham on the cutting board with the skin side down, and cut into small cubes with a knife, with the depth reaching half of the fat, but the skin and flesh must be connected. Put the skin side down into a bowl, add water and steam for 2 hours and 30 minutes. Take it out. Change to clear soup, add rock sugar and steam for another hour. Take it out, add lotus seeds and steam for another 30 minutes. Remove and drain off the marinade and put it on a plate. .

Heat the pan over high heat, add clear oil and heat until it is 50% hot (about 125°C). Add in pine nuts and fry until golden brown, take out and set aside. Put the pot back on the fire, pour in the marinade, add honey and bring to a boil, thicken the sauce with water starch, add sugar and osmanthus and mix, pour it on top of the fire, then sprinkle with pine nuts and serve.

Characteristics: The color is maroon, the honey is fragrant, the taste is sweet and salty, the ham is crispy and sweet, and "the fragrance can be heard from every door".

Pork Ribs in Sauce

Ingredients: 1000 grams of pork ribs. 30 grams of soy sauce, 50 grams of sugar, 25 grams of Shaoxing wine, 10 grams of MSG, 10 grams of refined salt, 5 grams of star anise, 5 grams of cinnamon, and 10 grams each of onion and ginger.

Preparation method: Put the marinated pork ribs into the water in the pot and wash them. Place a bamboo grate on the bottom of the pot, place the ribs neatly, add Shaoxing wine, star anise, cinnamon, onion, ginger, and water. Bring to a boil over high heat, then add sugar and soy sauce, cover the pot, and cook over medium heat until the sauce thickens. When eating, change the knife to a plate and pour the original juice on it.

Characteristics: Red in color, crispy in texture, fragrant, salty and sweet, it is not only a delicacy at banquets, but also a good gift for relatives and friends.

Pine nut meat

Ingredients: 2000 grams of boneless rib meat. 50 grams of shrimp, 75 grams of pine nuts, 150 grams of pea sprouts, and 15 grams of shrimp. 10 grams of refined salt) 25 grams of soy sauce, 40 grams of Shaoxing wine, 5 grams of star anise, 10 grams of MSG, 30 grams of sugar, and 10 grams each of onion and ginger.

Preparation method: Place the rib meat on a cutting board, shape it into a rectangle with a knife, and flatten the meat surface. Chop the minced meat and shrimps from the bottom of the batch into minced meat, add seasonings and mix well into shrimp meat. Velvet. Put the piece of meat on a roasting fork and place it on the charcoal fire until the skin of the meat is charred. Take it out and put it in cold water to scrape off the charred debris and wash it. Make small squares on one side of the meat and diagonal squares on the side of the skin, and then add it to the meat. Spread a layer of egg batter on the surface, spread the shrimp minced meat evenly on it, and lightly arrange it with a knife a few times. Place the pine nuts in the frying pan and oil them, spread them evenly on the minced meat, chop them gently, spread a layer of egg batter on the surface, and then add the meat skin side up. Fry in pan until golden brown. Take a casserole, place bamboo blood type inside, put the meat pieces skin side down, add soy sauce, Shaoxing wine, sugar, green onions, ginger and water, bring to a boil over medium heat, skim off the foam, cover and simmer over low heat Cook for 2 hours until crispy. When the soup thickens, remove from the heat. Stir-fry the pea shoots with the ingredients and place them around the plate. Then take out the inner pieces from the casserole and place them in the middle of the plate with the skin facing up. Pour the marinade over it.

Features: The meat is as tender as tofu, fat but not greasy, the shrimps are delicious, and the pine nuts are fragrant.

Sauce Meat

Ingredients: 1,000 grams of pork ribs, 500 grams of pork trotters, and 500 grams of pork feet. Grams of rock sugar knife, 15 grams of white sugar, 10 grams of sugar color, 5 grams of red yeast powder, 5 grams of star anise, 25 grams of Shaoxing wine, 10 grams of refined salt, 12 grams of MSG, 20 grams of soy sauce, and 15 grams each of onion and ginger.

Preparation method: Wash and scrape the pork ribs, hooves, and pig's claws separately, cut the ribs into 100-gram cubes, and put them together with the hoofs and pig's claws into a large pot with water until the blood stops. Wash after use. Skim off the foam from the original soup, add refined salt, put it on the bottom of a bamboo grate, first put the pig's feet and hooves on the bottom, put the meat pieces on top with the skin side up, add Shaoxing wine, onion, ginger, star anise, and cover the pot. Simmer over medium heat for about an hour, then add sugar color and red yeast powder, simmer over low heat until crispy, then add rock sugar and white sugar. When the marinade thickens, remove the pot from the heat, take out the meat from the sauce (reuse the hooves and claws separately), put the skin side up on a large porcelain plate, cut into pieces and pour the marinade over it when eating.

Features: The color is red and bright, the meat is crispy and mellow, the taste is sweet at first and then salty, the aroma is rich and the flavor is unique.

Pine nut bacon

Ingredients: 750 grams of fresh pork belly and 50 grams of pine nuts. 1 lotus leaf, 15 grams of refined salt, 25 grams of Shaoxing wine, 5 grams of pepper, 5 grams of sesame oil, 30 grams of soy sauce, 50 grams of rock sugar, 3 grams of cloves, 5 grams each of onion and ginger, and 200 grams of peanut oil.

Preparation method: scrape and wash the pork belly, marinate it with refined salt, Shaoxing wine, and Chinese pepper, then wash it and absorb the water, insert an iron fork into the meat, and bake it with the skin down on a high fire until the skin becomes tender. When browned, remove from heat, soak in clean water, scrape and wash. Place a bamboo grate in a large casserole, add cubed meat, add soy sauce, Shaoxing wine, rock sugar, refined salt, cloves, green onions, and ginger, add water and bring to a boil, then simmer over low heat until crispy. Place the lotus leaves on the iron wire, place the cubed meat on top (skin side up), put pine leaves, tea leaves, sugar and pot cake into the pot, then put the iron wire into the pot, cover and heat, and cook over high heat for 2~ 3 minutes, remove from heat, cut into pieces and put on a plate, then coat with sesame oil. Pour the pine nuts into the oil pan and sprinkle them on the meat.

Features: Golden in color, crispy and fragrant meat, fat but not greasy, and refreshing to eat.

Baihua Wine Braised Pork

Ingredients: 1000 grams of boneless rib meat. 50 grams of Baihua wine and 10 grams of refined salt. 7.5 grams of MSG, 50 grams of sugar, 30 grams of soy sauce, and 15 grams each of onion and ginger.

Preparation method: Wash and scrape the pork ribs, use a clean cloth to absorb the moisture, insert a roasting fork into the meat, with the skin facing down, and grill over medium heat until the skin is charred and black. The purpose is to develop the aroma. To add color, remove the roasting fork from the heat, soak the meat in warm water until soft, scrape off the burnt dirt on the skin and wash it. Then trim off the left corner of the meat, cut it into 12 equal-sized cubes, and then cut each piece of meat with a mat-shaped knife. Take a casserole, place a bamboo grate inside, add onion and ginger, put the meat into the pot with the skin side up, add Baihua wine, white sugar, refined salt, bring to a boil over high heat, add water, soy sauce, and cover the pot Cover, simmer over low heat for 1 hour until crispy, then move to high heat to thicken the soup, remove green onion and ginger and serve on a plate;

Features: Rich wine aroma, crispy meat, sweet and salty taste , fat but not greasy, with a unique flavor.

Stewed Loin Cake with Golden Legs and Plums

Ingredients: 75 grams of Jinhua ham, 250 grams of pork loin, 500 grams of pork loin, and 250 grams of radish. 25 grams of refined salt, 15 grams of MSG, 75 grams of Shaoxing wine, and 15 grams each of onion and ginger.

Preparation method: Cut the cooked ham and tenderloin into thick pieces, tear off the skin from the pork loin, and make three or four cuts on both sides, and cut the radish into walnut-sized balls. Put the tenderloin and pork loin into a pot of boiling water and scald to remove any blood stains, remove and wash. Put the ham, green onion and ginger into the wok, fill up with water, bring to a boil over high heat, then reduce to low heat and simmer for about 2 hours. Take out the pork loin and cut it into slices crosswise, then put it in the casserole. Blanch the radish balls in boiling water, remove them and put them in a casserole, add refined salt, monosodium glutamate and Shaoxing wine, and stew until the radish balls are cooked.

Features: The soup is clear and authentic, with fragrant pork legs, rotten pork, and crispy pork loins, with a rich and delicious taste