Jiangsu is bounded by the sea to the east, Hongze to the west, Taihu Lake to the south, the Yangtze River running through the central part, and canals running north and south. There are Hong Kong and Macao like spider webs, and lakes like beads on a string. With suitable cold and warm conditions and fertile soil, Jiangsu is known as the "Land of Fish and Rice".

" is called.

"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 Lixia 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 is also called Jingsu cuisine, which refers to places centered in Nanjing.

Flavor.

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. Suzhou and Wuxi are the representatives of Suxi flavor.

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.

It is all-inclusive, simple in style, and focused on affordability. The characteristics of Jiangsu cuisine are mainly fresh water ingredients, fine knife skills, attention to heat, and specializes in candle, smoke, quenching, and glutinous food. It pursues the original taste, fresh and harmonious, salty, sweet and mellow.

The dishes are elegant in style, beautiful in both shape and texture. They are crispy and tender without losing their shape, and are tender and crispy yet show off their flavor. Representative dishes of Jiangsu cuisine include "Soft Pocket Long Fish", "Gun Tiger Tail", and "Crystal" "Look at the hooves", "Stewed big fish head", "Steamed anchovies", "Wild duck vegetable rice", "Silver sprout chicken shreds", "Chicken soup boiled with thousands of shreds", "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. It is mainly composed of three flavors: Guangzhou, Chaozhou and Dongjiang, 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 the southern gate of China. 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, sea transportation was launched 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 There are three categories of Cantonese cuisine: 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 treasure".

Another outstanding feature of Cantonese cuisine is that it uses fine ingredients, many and clever ingredients, and the decorations are beautiful and colorful. It is also good at innovating in imitation and has a wide variety of varieties. In 1965, the "Guangzhou Famous Dishes and Pastries Exhibition" introduced 5,457 varieties.

So many.

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 and light, and beautiful.

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 famous dishes of Cantonese cuisine are: roast suckling pig, boiled shrimp, dragon and tiger fight, Taiye chicken, taro pork, braised large skirt fin, Huangpu scrambled egg, stewed grass worm, 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.