Jiangsu cuisine is mainly composed of Huaiyang Cuisine, Jinling Cuisine, Su Xixi Cuisine, Xu Hai Cuisine and other four major local flavors, which are very different from each other in taste.
The taste of Huaiyang Cuisine: fresh and calm, salty and sweet, suitable for both north and south. Characteristics: rigorous selection of materials, according to the materials of the art; production of fine, elegant style; knife work fine.
Huaiyang Cuisine is one of the four traditional Chinese cuisines, the raw materials are mainly aquatic products, most of the Huaiyang Cuisine is based on the main ingredients of the rivers and lakes, supported by the top culinary arts, the taste of the original color as the best, the pursuit of a wonderful fit for all mouths, the elegance and vulgarity of the **** appreciation without losing its great elegance, in particular, the unique concept of "harmony, refinement, cleanliness, and newness".
Jinling cuisine pay attention to the seven nourishing seven flavors, fresh, rotten, crispy, tender, crispy, thick, fat, sour, sweet, bitter, spicy, salty, fragrant, smelly. Salty is the main, salty and sweet suitable, sour but not astringent, bitter and fragrant, spicy but not strong, crisp but not raw, thick and fragrant, fat but not greasy, light but not thin, representing the prestigious, elegant, gorgeous, atmospheric style of the ancient capital.
SuXi cuisine flavor advocate QingJuan and mellow, thick and light degrees. Excessive spiciness or fishy, stinky, strange, strong, strange flavor for the Su-Xi cuisine taboo. Meat must be used onions, ginger, wine, the amount of wine is particularly heavy, and must be shaoxing wine or real estate wine. Salt is the main seasoning, and the compound flavor is to pay attention to the ruler and the minister, so as to complement each other. Most of the dishes do not use sugar, or add a small amount of sugar, but aims to help fresh flavor correction and embellishment, and do not have to have a sense of sweetness. Braised dishes with more sugar, but usually should be salty, sour and other flavors correspondingly, pay attention to the salty with sweet, sweet out of the salty mouth, or sweet and sour taste.
Xu Hai dishes fresh and salty moderation, the habit of five Xin, five flavors and respect, clear and not light, thick and not turbid. No matter what the dish is made of, it pays attention to the role of "therapeutic and complementary food". In addition, Xuzhou dishes with large crabs and dog meat, especially the whole dog is very famous.