Zhejiang cuisine Zhejiang cuisine, represented by Hangzhou cuisine. Zhejiang cuisine around the flavor is more unified. Mainly popular in the Zhejiang region. And Jiangsu cuisine in the southern Jiangsu flavor, Anhui cuisine in the southern Anhui, along the river flavor is closer. Zhejiang cuisine has a long history, its flavor includes Hangzhou, Ningbo, Shaoxing, Wenzhou and other local cuisine characteristics. Hangzhou cuisine attaches importance to the freshness, liveliness and tenderness of raw materials, with fish, shrimp and seasonal vegetables as the main ingredients, paying attention to knife work, fresh taste and highlighting the original flavor. Ningbo cuisine is a combination of salty and fresh, and is famous for cooking seafood, paying attention to tenderness, softness and smoothness, and emphasizing the original flavor and taste. Shaoxing cuisine is good at cooking river poultry, dishes emphasize the entrance of the fragrant and sticky, soup thick flavor, rich countryside flavor. Wenzhou cuisine, also known as "ou cuisine", ou cuisine is mainly seafood dishes, taste fresh, light and not thin, cooking pay attention to "two light a heavy", that is, light oil, light gravy, heavy knife work. Zhejiang cuisine has a bright color, taste smooth and tender, crisp and refreshing, small and delicate dishes, the characteristics of the handsome and beautiful. It is stewed, fried, stewed, steamed, heavy original flavor. Zhejiang point in the heart of the dough, cake, soup, noodle varieties, good taste. Famous dishes are: Longjing shrimp, West Lake Brunswick soup, shrimp eel back, West Lake vinegar fish, fried bell, grab crab, new wind eel replica bags, salted vegetables, yellowtail soup, ice sugar turtle, oyster eggs, honey filling lotus root, Jiaxing zongzi, Ningbo soup dumplings, Huzhou thousands of buns and so on. Jiangsu cuisine that is, Jiangsu cuisine. Jiangsu cuisine is generally referred to as "Su Cai" in culinary scholarship, while in general restaurants, it is often referred to as "Huaiyang Cai". It consists of four flavors: Xu Hai, Huai Yang, Nanjing and Southern Jiangsu, and is the second largest cuisine at the court. Today, state banquets are still dominated by Jiangsu cuisine. Jiangsu cuisine from the original Jiangsu and Zhejiang cuisine. The original Jiangsu and Zhejiang cuisine can be divided into Huaiyang flavor, Nanjing flavor, Sunan flavor, Zhejiang flavor and Huizhou flavor. Later, Zhejiang cuisine, Huizhou cuisine with its selection of materials, fine knife work, salty and sweet, moderately sweet, styling, distinctive features of each for one of the eight major cuisines. The original Shandong cuisine of Xu Hai flavor and the original Jiangsu and Zhejiang cuisines of Huaiyang, Nanjing and Southern Jiangsu cuisine composed of Huaiyang Cuisine. The Huaiyang and Southern Jiangsu flavors are representative. (1) Xu Hai flavor

The Xuzhou cuisine is the representative. Popular in Xu Hai and Henan area, and Shandong cuisine Kongfu flavor is closer. Once belonged to the Lu cuisine flavor. Xu Hai dishes fresh and salty moderately, the habit of five Xin, five flavors and respect, clear but not light, thick but not turbid. No matter what the food is taken from, it pays attention to the role of "therapeutic and complementary food". In addition, Xuzhou dishes with large crabs and dog meat, especially the whole dog is very famous. Representatives of Xuzhou cuisine include: Farewell my concubine, Peigong dog meat, Pengcheng fishballs, ground pot chicken, and so on. (2) Huaiyang flavor

Yangzhou, Huai'an cuisine as a representative, mainly popular in the Grand Canal-based, south to Zhenjiang, north to Hongze Lake, Huaihe River area, east to the coastal areas. Huaiyang flavor rigorous selection of materials, pay attention to fresh, prominent main ingredients, knife work fine, good at stewing, simmering, burning, baking, the importance of soup, pay attention to the original flavor and shape, melons and fruits carved lifelike. The taste is salty and light, suitable for both north and south, and can be cooked "full eel mat". Huaiyang fine point, beautiful shape, a variety of flavors, exquisite production, fresh and tasty, the four seasons are different. Famous dishes include stewed lion's head with crabmeat, boiled dried silk, three sets of duck, and crystal pork. (3) Jinling flavor

Nanjing cuisine as a representative, mainly popular in Nanjing and Anhui region. Jinling cuisine cooking is good at stewing, stewing, fork, baking. Special attention is paid to the seven nourishing seven flavors: sour, sweet, bitter, spicy, salty, fragrant, smelly; fresh, rotten, crispy, tender, crispy, thick, fat. Nanjing cuisine is famous for its duck dishes, and is known as "Jinling Duck Food A World". Representatives of Jinling cuisine are salt water duck, duck soup, duck intestines, duck liver, duck blood, tofu fruit (called bean puffs in the north) and coriander (called coriander in Nanjing). Nanjing snacks are one of the four major snacks in China. Representatives include steamed dumplings, ramen, pancakes, scallion pancakes, tofu floods, noodle dumplings in soup, vegetable buns, short-oil biscuits, sweet bean paste buns, chicken noodle dried threads, spring rolls, baked cakes, beef soup, small cage dumplings, pressed noodles, crab roe noodles, noodles with long fish, beef pot stickers, back to the dried marinade, marinade tea eggs, sugar congee lotus root, and so on. (4) Southern Jiangsu flavor

Suzhou cuisine as a representative of the main popular in the Suzhou, Wuxi, Changzhou and Shanghai areas. And Zhejiang cuisine, Anhui cuisine in the south of Anhui, along the river flavor is similar. Some experts believe that the southern Jiangsu flavor should belong to the Zhejiang cuisine. The biggest difference between the southern Jiangsu flavor and Zhejiang cuisine is that the southern Jiangsu flavor is sweet. Shanghai cuisine in the flavor of southern Jiangsu Province is influenced by Zhejiang, and now there is a trend to become a new cuisine Shanghai cuisine. Southern Jiangsu flavor is good at stewing, simmering, simmering, warming, focusing on maintaining the original flavor, color fine, seasonal fresh, sweet and salty moderate, crispy and delicious, fresh and rich. In recent years and cooking "Wuxi Qianlong Jiangnan Banquet", "Wuxi Xishi Banquet", "Suzhou dishes feast" and Taihu Lake boat dishes. Suzhou has the reputation of "the first restaurant in the world". Famous dishes in Southern Suzhou include chicken stewed with mushrooms, sweet and sour pork, squirrel Mandarin fish, barbel lung soup, shrimp with conch, eel paste in oil, round vegetables in white sauce, chicken with callisthenics, watermelon chicken, vegetable heart in chicken oil, sweet and sour spare ribs, braised mutton in Taoyuan, silver fish in Taihu Lake, hairy crabs in Taihu Lake and hairy crabs in Yangcheng Lake. Songhelou and Deyuelou are the representative famous food buildings in Suzhou. Suzhou snacks is one of the four major snacks in China, is the most varieties of snacks, the main marinated dried bean curd, pine nuts candy, rose melon seeds, Suzhou-style moon cake, shrimp soy sauce, date mud hemp cake, lard rice cake, small steamed buns, Suzhou soup dumplings, Taoyuan Braised Mutton, Zangshu white cut mutton, Ao Zao noodles, and so on. Some people use a ballad to summarize Suzhou snacks: Gusu snacks are famous, sweet and soft flavor. Pan-fried steamed buns with crab shells, tiger's foot and claw with a stick. Lasagna, egg stone clothes, cakes, doughnuts and tofu paddles. Scallion oil rolls and scallion oil cakes, economical and affordable are appreciated. Mushroom and vegetable buns, bean paste buns, small steamed buns with meat. Sixty-floor to buy tight leavening, oil blanch, beware of biting. Tea eggs, warmed up cooked lotus root, the size of the wontons and soup dumplings. High-footed buns with gingerbread, price tin cheap belly full. Sesame paste, sugar taro, oil blanching scattered sugar dumplings. Chicken, duck, blood and tofu soup, spring rolls and siu mai with eight treasures. Sticky rice with a sandwich and a variety of toppings to choose from. Potstickers and dumplings, Lotus root cake with osmanthus flowers and colorful begonias. Sticky millet with dried tofu and radish pancakes. Honey cake, square cake, sticky rice cake, lard rice cake and sugar rice cake. Common millet millet balls in soup and double-stuffed glutinous rice balls with pumpkin. Sugar dumplings in a garden of sweet wine, and plum blossom cakes in a ding sheng gao (定胜糕). Sugar congee is sold in the garden, and the little girls eat it to keep them from running away. Red bean dumplings are nutritious, meat dumplings are savory and tasty. Chicken head rice, lotus seed soup, fried chestnuts with sugar and osmanthus fragrance. Date paste cake is a specialty, and dried bean curd in marinade is famous.