Jiangsu cuisine (Jiangsu cuisine for short). Beginning in the Southern and Northern Dynasties, during the Tang and Song Dynasties, economic development promoted the prosperity of the catering industry, and Jiangsu cuisine became one of the two pillars of "Southern Food". During the Ming and Qing dynasties, Jiangsu cuisine developed more rapidly along the canal from north to south and along the Yangtze River from east to west. The geographical advantages along the coast have expanded the influence of Jiangsu cuisine at home and abroad.

Jiangsu cuisine consists of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine and Xuhai cuisine. Its taste is fresh, salty and slightly sweet, and it pays attention to the original taste and enjoys a high reputation at home and abroad.

Jiangsu is a land of fish and rice, with abundant products and rich food resources. The famous aquatic products are Sanxian (sturgeon, swordfish and herring) in the Yangtze River, whitebait in Taihu Lake, clear water hairy crab in Yangcheng Lake, crucian carp in Longchi, Nanjing and many other seafood products. Excellent vegetables include water shield of Taihu Lake, Pu Cai of Huai 'an, Baoying lotus root, chestnut, chicken head rice, water bamboo, winter bamboo shoots, water chestnut and so on. Famous and special products include Nanjing Lake Cooked Duck, Nantong Langshan Chicken, Yangzhou Goose, Gaoyou Ma Duck, Nanjing Xiangdu, Rugao Ham, Jingjiang Dried Meat, Wuxi Oil Gluten and so on.

Jiangsu cuisine is characterized by its extensive materials, mainly fresh sea water from rivers and lakes; Fine knife work, diverse cooking methods, good at stewing and simmering; Pursue the original taste, fresh and peaceful; The dishes are elegant in style and beautiful in shape and quality.

The famous dishes are: Jinling Roast Duck, Old Duck Soup, Stewed Raw Knock, Duck-wrapped Shark's Fin, Crystal Dishes, Sweet and Sour Mandarin Fish, Watermelon Chicken, Salted Duck, Stewed Turtle, Dried Shredded Chicken Juice, etc.

Jiangsu is a place where famous chefs gather. The first professional chef named after Chinese classics and the first city named after the chef's surname are here. Peng Zu made pheasant soup for Emperor Yao to eat, and was named Da Peng Guo, which is today's Xuzhou, hence the name Peng Keng, also known as Peng Zu. In the Xia and Yu dynasties, "Huai Yi Gong Yu" and Huai Bai Yu were all tributes until the Ming and Qing Dynasties. "The person with beautiful dishes has the beauty of the region", and the leek flower, a beautiful vegetable in Taihu Lake in Shang Tang's time, has become an elegant hall. Guanyun Doudan, a special food in Lianyungang, Jiangsu Province, has a history of more than 3 years and has been approved by the Ministry of Agriculture to implement the registration and protection of geographical indications of agricultural products. [1-2]

As early as more than 2, years ago, Wu people were good at cooking fried fish, steamed fish and sliced fish. During the Spring and Autumn Period, Yi Ya of the State of Qi once taught art in Xuzhou, and the "mutton with fish belly" created by him has been passed down through the ages, which is the origin of the word "fresh". In order to stab the King of Wu, Zhuan Zhu made a "full-fish moxibustion" at Daiwa Public School in Taihu Lake, one of which is now the "Squirrel Mandarin Fish" in Songhelou, Suzhou. Liu An, king of Huainan in Han Dynasty, invented tofu on Bagong Mountain, which was first spread in Jiangsu and Anhui provinces. Emperor Wu of the Han Dynasty drove the barbarians to the seaside, and found that the "fish intestines" liked by fishermen were delicious, and Ming Di in the Southern Song Dynasty was also cool. In fact, "fish intestines" are the white ovaries of squid fish. When the famous doctor Hua Tuo was practicing medicine in Jiangsu, he and his Jiangsu disciple Wu Jin both advocated "cremation" of cooked food, that is, food therapy. Liang Wudi Xiao Yan believes in Buddhism, advocates vegetarianism and takes gluten as a dish. Ge Hong, a native of Jin Dynasty, has the theory of "Five Intellectuals", which has a great influence on edible fungi in Jiangsu. In the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were both pillars of "southern food", and Wu Zanning wrote "Bamboo Shoots" to summarize the experience of eating bamboo shoots. Tofu, gluten, bamboo shoots and mushrooms are known as the "four donkey kong" of vegetarian dishes. The origins of these delicacies are all related to Jiangsu. In the Northern and Southern Dynasties, the "heavenly chef" in Nanjing could make dozens of dishes with one melon, and one dish could make dozens of flavors.

In addition, pickled eggs and pickled cucumbers were recorded in ancient books 15 years ago. Wild vegetables are abundant, Jiangsu people have the name of "eating grass", Gaoyou Wangpan has a monograph, and Wu Cheng'en also reflected it in The Journey to the West. In Jiangnan restaurant, Manchu and Mongolian dishes were added, and there was a "Manchu-Chinese banquet". In the drink, the fragrant dew emerged. In A Dream of Red Mansions, Baoyu eats sweet osmanthus fragrance, and Dong Xiaowan makes rose fragrance by hand. The fragrant dew sold by Huqiu Shantang Restaurant is a delicious food that nourishes the body and keeps people's teeth and cheeks fragrant. In addition to restaurants, a large number of teahouses have appeared, and the tea style has become more prosperous since Qianlong. After 184, western food appeared in the trading ports, and there were restaurants combining Chinese and western food.