With the characteristics of garden cuisine in cooking, it pays attention to moderation and harmony, and it should be strong, not greasy, fresh and not weak. Yuan Mei said that a good cook should set more pots, stoves, pots, bowls and so on, so that each thing can be offered a sacrifice, and each bowl can be made blindly, so that the taster's tongue can be overwhelmed and he will feel elated. Suiyuan cuisine has widely absorbed famous dishes from all over the world, and it also pays special attention to the umami taste of the ingredients themselves. If you want its freshness and interest, you will know this, and then you can talk about poetry.

Introduction of garden dishes

Suiyuan cuisine is a Qing dynasty official dish named after Suiyuan menu. Yuan Mei was born in Qiantang, Zhejiang Province, and now he is a talented old man. Garden cuisine is also a model of palace cuisine. In Yuan Mei's own words, every time you are full of food from a certain family, you will make the chef cook a stove and hold a disciple's ceremony. Over the past 40 years, it has gathered the beauty of many people, and I have asked about its strategy and collected it.

With the characteristics of garden vegetables, we pay great attention to the selection of raw materials, processing and cooking, which are fine and hygienic. Pay attention to color, fragrance, taste, shape and utensils. Pay attention to the art of making banquets. Imitation garden dishes are excavated and developed by the Food and Drug Department of Nanjing Jinling Hotel according to the cooking book Suiyuan menu, and now it has become one of the dietary characteristics of Jinling Hotel. There are 40 kinds of famous dishes in Suiyuan cuisine, such as shark's fin with plain swallow, stewed duck with mullet, white shrimp balls, chicken slices with Sydney and so on.