Picture said: Squirrel mandarin fish, also known as squirrel cinnamon fish, crisp on the outside and tender on the inside, sweet and sour is a representative work of Su Bang cuisine with both color and flavor. (Photo by Zhu Mingfu)
Located in the Yangtze River Delta region of Jiangsu, referred to as "Su", the provincial capital Nanjing, is one of the most economically active provinces in the mainland, and Shanghai, Zhejiang, Anhui together constitute the Yangtze River Delta urban agglomeration has become one of the 6 world-class city clusters, Jiangsu across the river coast, many lakes, flat terrain, landform by plains, waters, low hills and hills; east of the Yellow Sea, across the Yangtze River, HuaiHe two major river systems. Jiangsu geographically spans north and south, and its climate and vegetation have both southern and northern characteristics. Jiangsu is one of the birthplaces of ancient Chinese civilization, with "Wu", "Jinling", "Huaiyang" and "Central Plains" four major cultural and regional characteristics, since ancient times the economy is prosperous, education is developed, culture is prosperous, a total of 13 national historical and cultural cities. The filming team of this cultural travel went to Suzhou City, Jiangsu Province, and visited the Su cuisine of the twelve major cuisines.
Picture said: Jiangsu cuisine is widely used in ingredients, mainly in rivers and lakes and fresh seawater; fine knife work, diverse cooking methods, good at stewing and simmering; the pursuit of the original taste, fresh and peaceful; the style of dishes is elegant, and the shape and quality are beautiful. (Photo by Zhu Mingfu)
Jiangsu cuisine, one of the eight major cuisines of the Han chinese, referred to as Su cuisine. Because Su cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisines. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local dishes. Jiangsu cuisine originated more than 2,000 years ago, of which Jinling cuisine originated in the pre-Qin period, when the Wu people were good at making seared fish, steamed fish and fish fillets, and more than a thousand years ago, duck was already a Nanjing cuisine. During the Southern Song Dynasty, Su cuisine and Zhejiang cuisine were the two pillars of "southern food".
Jiangsu is the hometown of fish and rice, with abundant products and rich dietary resources. Famous aquatic products include Yangtze River three fresh (sturgeon, knife fish, catfish), Taihu Lake silverfish, Yangcheng Lake Clearwater hairy crab, Nanjing Longchi crucian carp and many other seafood products. Excellent vegetables include Taihu lettuce, Huai'an pucai, Baoying lotus, chestnut, chicken head rice, zibai, winter shoots, water chestnuts and so on. Famous specialties include Nanjing Lake cooked duck, Nantong wolf pheasant, Yangzhou goose, Gaoyou ma duck, Nanjing fragrant belly, Rugao ham, Jingjiang meat, Wuxi oil gluten and so on.
The characteristics of Jiangsu cuisine are: a wide range of ingredients, mainly rivers and lakes and seawater; fine knife work, a variety of cooking methods, good at stewing and simmering; the pursuit of the original taste, fresh and peaceful; the style of dishes is elegant, the shape and quality are beautiful. Su cuisine in cooking is good at stewing, stewing, steaming, stir-frying, pay attention to the soup, keep the original juice of the dish, the flavor is fresh, thick but not greasy, light but not thin, crisp and loose without losing its shape, smooth and crisp without losing its taste.
Among them, Jinling cuisine tastes and alcohol, exquisite and delicate; Xuzhou cuisine has a strong hue and is still five spices; Yangzhou cuisine is light and delicious, and the knife work is fine; Suzhou cuisine tastes sweet, elegant and colorful. Its famous dishes include Jinling roast duck, Pengcheng fish balls, old duck soup, stewed raw knocks, roasted fang, sheep square Tibetan fish, crystal dish hoof, stewed crab powder lion head, bawang Bieji, yellow mud simmered chicken, stewed chicken fu, salted duck, Jinling plate duck, shrew sauce dog meat, golden cake, chicken soup boiled dried shredded, meat stuffed raw bran, braised sand light fish, anchovy shrimp, three sets of duck, Wuxi meat bones, Lu Wen recommended sauce pork head meat, etc.
Jiangsu is a place where celebrity chefs gather. It was here that the first professional chef on the mainland to bear the name of the chef and the first city named after the chef's surname. Peng Zu made pheasant soup for Emperor Yao to eat, and was named the Great Peng State, which is today's Xuzhou, so the name Peng Hao, also known as Peng Zu. In the Xia Yu era, "Huaiyi tribute fish", Huai white fish until the Ming and Qing dynasties were all tributes. "The beauty of the dish, the essence of the district", the Taihu Lake good vegetables and leeks in the Shang Tang period have ascended to the elegant hall. Jiangsu Lianyungang's specialty cuisine, Guanyun Bean Dan, or Bean Worm, has a history of more than 300 years and has been approved by the Ministry of Agriculture of the mainland to implement the registration and protection of geographical indications of agricultural products.
The filming work has been strongly supported by famous restaurants such as Tongdexing, Deyue Lou, Carved Flower Building, Jiangnan Ya Kitchen and so on. The film crew filmed a variety of classic and innovative Su dishes such as fried shrimp in Nantang Chicken Head Rice, Wine Stuffed Crispy Eel, Squirrel Mandarin Fish, Shrimp Double Spelling, Carmine Sydney Water Eight Immortals, Lotus Chestnut Roast Chicken, etc., interviewed Chen Jianping, a master of Chinese HengGuo, and introduced the cooking skills and cultural origins of Su cuisine. In order to better understand the cultural origin and humanistic connection of Su cuisine.
Exploring the rich Su cuisine culture, only three days to shoot, although slightly hasty, but with the assistance of the relevant units, but without reducing the shooting team's intentions will be rich in Jiangsu cultural heritage of Su cuisine, through the lens to recommend to more Taiwanese people, at this stage, although the world is affected by the epidemic, resulting in the inconvenience of most people's travel, but hope that through the transmission of the film, these long-inherited Jiangsu food culture, the original taste of the presentation to the public vision.