Jiangsu cuisine belongs to the Su cuisine cuisine.
Jiangsu cuisine, one of the eight traditional Chinese cuisines, or Su cuisine. Due to the similarity of Su Cai and Zhe Cai, therefore and Zhe Cai are collectively known as Jiangsu and Zhejiang Cuisines. It is mainly composed of Jinling Cuisine, Huaiyang Cuisine, Su Xicai Cuisine, Xu Hai Cuisine and other local cuisines. Jiangsu cuisine originated more than two thousand years ago, of which Jinling cuisine originated in the pre-Qin period, when the Wu people were good at making sizzling fish, steaming fish and fish fillets, more than a thousand years ago, duck has been Jinling cuisine. In the Southern Song Dynasty, Suzhou cuisine and Zhejiang cuisine were the two pillars of the "Southern Food".
Su cuisine is good at stewing, braising, steaming, stir-frying, and attaches great importance to soup, keeping the original juice of the dish, the flavor is fresh, thick but not greasy, light but not thin, fluffy and off the bone without losing its shape, and smooth and crispy without losing its taste.
Jiangsu cuisine on behalf of the dish:
1, Jinling brine duck
Brine duck is a famous speciality of Nanjing, belonging to the Jinling dish, is one of the representatives of the Jinling dish, also known as osmanthus duck, is a product of China's geographical indications. Because Nanjing has the nickname "Jinling", it is also called "Jinling salt water duck", which has a long history of more than 2,500 years.
2, squirrel guillotine fish
Squirrel guillotine fish, also known as squirrel Mandarin fish, is a traditional dish in the Su Gang cuisine. When the fried Mandarin fish (or guifu) on the table, then poured with hot marinade, it will squeak "call" up, because of the living like a squirrel and named.
3, Pengcheng fishballs
Pengcheng fishballs, Xuzhou local traditional dishes, for the Qing Dynasty during the Kangxi period "Yue Lai Restaurant" chef Li Zi taste created (said that the famous chef Zhai Shiqing created), the color and lustre of the white, tender taste, calm the spirit and stomach. Kang Youwei once wrote a couplet praising: "Pengcheng Fish Balls are famous for a long time.
Reference: Baidu Encyclopedia-Jiangsu cuisine