This should also start with its regionality. Huaiyang cuisine refers to the Huaiyang regional cuisine centered on Huai 'an and Yangzhou and spread in Huai 'an, Yangzhou, Zhenjiang, central Anhui and other places in Jiangsu. Jiangsu cuisine consists of Huaiyang cuisine, Jinling cuisine, Suzhou cuisine and Xuhai cuisine. It is good at stewing, stewing, steaming and frying, paying attention to the mixing of soup and materials, keeping the original flavor fresh, strong and not greasy.
The Annals of Huai 'an recorded in the Wanli period of Ming Dynasty: "Huai 'an has a luxurious diet, sophisticated system, full of goods in the market, and praised the river table. This "system" includes the norms and rules of catering.
In the Records of Huai 'an Prefecture during the reign of Emperor Kangxi in the Qing Dynasty, it was recorded: "To the north of the Suijiang River, the feast was full of delicacies, and Huai 'an was the best.
State banquets are mainly based on Huaiyang cuisine, especially in modern times. The reasons are as follows: First, because it is exquisite and delicate, including knife method, temperature, collocation, modeling, etc., all of which reflect kung fu; Second, the ingredients are simple and easy to get, unlike Sichuan cuisine, which is fried quickly, and unlike Cantonese cuisine, which uses raw seafood. The important taste is light or sweet, because domestic and foreign guests should be considered. If Sichuan cuisine and Hunan cuisine are spicy, some guests may feel uncomfortable.
Most of the raw materials are aquatic products, which are fresh, mild, fresh and slightly sweet. Its dishes are exquisite and elegant. Yangzhou is located along the Yangtze River, where the ancient Beijing-Hangzhou Grand Canal meets the Yangtze River, and there are countless lakes. Throughout the year, the game of waterfowl vegetables continues, and the ingredients are mainly fresh. They are strict with raw materials, pay attention to the standards of raw materials, and have moderate sweetness and slight sweetness.
Stewed lion's head with crab powder
The vegetables are crisp and fragrant after eating. The lion's head is fat and tender, the crab powder is fresh and fragrant, and the teeth and cheeks are fragrant, which is unforgettable for a long time. This is one of the "Three Heads in Yangzhou". Powder lion head should be stewed in casserole. Serve it while it is cooked, put it in a small bowl, shake it carefully and put it on the table. This lion's head should be slightly shaking in the bowl, and its shape is like a lion's head splashing water.
Soft shell long fish
Eels are abundant in Jianghuai area, with tender meat, delicious taste and rich nutrition. Soft-shelled octopus, also known as "soft-shelled eel", is the most famous dish in Huaiyang cuisine. According to Shan Hai Jing, "There are many eels irrigated in the lake. Huai 'an people treat Chinese and foreign guests well, and they like to serve this' fresh, fragrant and unique' dish, so that guests can taste it early and praise it.
After cooking, the fish is very mellow and tender. It is clamped with chopsticks, and the two ends hang down, just like a girth on a child's chest. You can wrap it with a spoon when you eat it, hence the name "soft-pocketed long fish".
Crystal pettitoes
Crystal Yaorou, a traditional dish of Han nationality in Zhenjiang, Jiangsu Province, belongs to Jiangsu cuisine and has a history of more than 300 years. After this dish is made, the meat of crystal trotters is red and white, smooth and crystal-like, so it has the reputation of "crystal". The meat is bright red, the skin is bright and crystal clear, and the halogen is thorough. The texture is mellow and crisp, oily but not greasy, the taste is fresh and fragrant, there is no greasy feeling of fat meat, and collagen is full.
Siwen tofu soup
Steven tofu, a famous Yangzhou dish, is a beautiful soup basin. Inside, I saw thousands of strands of shredded tofu as thin as hair floating in it, light, white and delicate, mixed with some shredded carrots and green vegetables.
This dish is colorful and beautiful. The shredded tofu is tender and smooth, and it melts at the entrance; The ingredients are bright and pleasing to the eye, exquisite and delicious; The soup is mellow and nourishing, with endless aftertaste.
Huaiyang cuisine has a reputation among the people as "the best in the southeast and the most beautiful in the world". Huaiyang cuisine has a long history and is well-made. The ingredients are not necessarily delicacies, but they are very comfortable to eat. For a large banquet like a state banquet, heavy hemp, spicy food, heavy oil and heavy sauce are not suitable, and it is difficult for everyone to adjust.
Only Huaiyang cuisine, which is moderately sweet and salty, slightly sweet in salty, delicious, thick and not greasy, can be better, so that you can feel an elegant temperament while eating. Therefore, Huaiyang cuisine is definitely the best choice for a state banquet.