Jiangsu region is one of the eight major cuisines in China. As one of the representatives of Jiangsu local specialties, Jiangsu cuisine is deeply loved by people for its exquisite, light, delicious and unique flavor. Jiangsu cuisine, with its unique cooking techniques and combination of ingredients, allows people to taste the ultimate in food, and has become a treasure in Chinese catering culture.

1. The historical origins of Suzhou cuisine

The history of Suzhou cuisine can be traced back to the Spring and Autumn Period and the Warring States Period, when Suzhou was already a prosperous city. During the Tang Dynasty, Suzhou became one of the most prosperous commercial cities in the country, attracting a large number of merchants and literati. The influx of these people has also brought about the exchange and integration of various food cultures. Suzhou's food culture also developed accordingly, forming unique Suzhou cuisine.

2. Characteristics of Jiangsu Cuisine

Suzhou cuisine is characterized by lightness, deliciousness, uniqueness and exquisiteness, focusing on the freshness of ingredients and exquisite cooking techniques. Jiangsu cuisine pays attention to the color, aroma, taste and shape, and the selection and matching of ingredients are also very particular. There are various cooking methods for Jiangsu cuisine, including steaming, boiling, stewing, stir-frying, roasting, etc. Moreover, Jiangsu cuisine also pays attention to the shape and presentation of the dishes, so that people can not only taste the taste of the food, but also appreciate the beauty of the dishes.

3. Representative dishes of Jiangsu cuisine

There are many classic dishes in Jiangsu cuisine. Here are a few representative dishes.

1. Squirrel mandarin fish

Squirrel mandarin fish is one of Suzhou’s traditional famous dishes. It is cooked with mandarin fish as the main ingredient and mixed with cashew nuts, eggs and other ingredients. The dishes are golden in color, fragrant and delicious, with fresh and tender meat and rich taste.

2. Lion's head

Lion's head is one of Suzhou's traditional famous dishes. It is a meatball dish with pork as the main ingredient. It looks like a lion's head, hence its name. The meat of the lion's head is tender and delicate, the soup is rich and delicious.

3. Nanjing Salted Duck

Nanjing Salted Duck is one of the specialties in Jiangsu. It uses duck as the main ingredient and is supplemented with salt, pepper, ginger, green onion and other ingredients. , the duck meat made is delicious, tender and rich in texture.

4. The steps for making Jiangsu cuisine

The following is an introduction to the steps for making a Jiangsu dish.

Steps for making lion head

Ingredients: pork filling, eggs, bread crumbs, minced ginger, chopped green onion, salt, soy sauce, cooking wine, white pepper, chicken essence.

Add eggs, bread crumbs, minced ginger, chopped green onion, salt, soy sauce, cooking wine, white pepper, chicken essence and other seasonings to the pork filling, stir evenly and knead into meatballs.

Put the meatballs into boiling water and blanch them, remove and drain.

Heat the pan with cold oil, add onion and ginger and stir-fry until fragrant, add water, add the blanched meatballs, bring to a boil, then reduce heat and simmer for 30 minutes.

Take out the meatballs, put them into a bowl, leave the soup in the pot, add chicken essence, salt, chopped green onion, and minced ginger, bring to a boil and pour it over the meatballs.