Jiangsu cuisine is one of the eight major cuisines in China, also known as "Su cuisine". Therefore, it is collectively referred to as Jiangsu and Zhejiang cuisine. 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, when the Wu people were good at making seared fish, steamed fish and fillets. More than a thousand years ago, duck has been a Jinling cuisine. During the Southern Song Dynasty, Su cuisine and Zhejiang cuisine were the two pillars of "southern food".
Squirrel fish is one of the traditional famous dishes in Jiangsu Province, squirrel fish is named for its shape, usually with yellow fish, carp, cinnamon and other fish as raw materials, the fish is scaled, gills, offal, washed with water. Take the knife at the pectoral and abdominal fins, cut off the fish head, and then from the jaw, split the fish head in half, use the knife to pat slightly, remove the two sides of the fish meat, remove the fine spines on the chest, the fish tail is connected into the frying pan to fry until golden brown, and then pour the sauce platter into the dish. Bright color, tender and crispy, sweet and sour.
Crab powder lion head is a traditional dish in Yangzhou, Jiangsu Province, and belongs to the Huaiyang cuisine family. The taste is soft, fat but not greasy, and rich in nutrients. Braised, steamed, and popular. The main ingredients are crab meat and meatballs made of minced pork, (Yangzhou people commonly known as "chopped meat"). There are many ways to chop meat, there are stews, there are watery, some are fried first and then braised, some are fried first and then stewed with other foods, and glutinous rice is steamed. The so-called lion's head is the shape of the dish - large and round, exaggerated analogy is a lion's head.
Wuxi sauce ribs, belonging to the Su cuisine family, is a local traditional dish in Jiangsu Province. The main ingredients are pork ribs, fatty meat, soy sauce, sugar, and sake. Wuxi sauce ribs xing in 1872-1909 (Qing Guangxu years), with the rapid development of industry and commerce in Wuxi, many butcher shops hired famous teachers, hard management, create famous brands, compete for business, has appeared "old three treasures", "Lu manuscript recommendation", "old Lu manuscript recommendation", "real Lu manuscript recommendation" and other brands. Due to the competition with each other, the quality of meat bones continues to improve.
"Bawang Bieji" is a traditional dish in the Xuzhou area of Jiangsu Province. In order to commemorate the hero Xiang Yu, who made great contributions to the overthrow of the tyrannical Qin rule, and remembered the great beauty Yu Ji, who was concerned about the fortunes of the country and had awe-inspiring righteousness, the people of Xuzhou created the famous dish of the overlord Bieji, which has been passed down to this day. After liberation, Mao Zedong, Liu Shaoqi, Chen Yi and other leading comrades of the party and state came to Xuzhou to inspect the work, tasted this famous dish, and praised it. This famous dish was improved by the late famous chef Pei Jihong, using the image of chicken and turtle to make the historical theme of the overlord Bieji euphemistic and the artistic conception very wonderful. The chicken and turtle meat is tender and the soup is rich and mellow.
Crystal dish meat, also known as crystal dish hoof, Zhenjiang dish meat, is a traditional dish in Zhenjiang City, Jiangsu Province, belonging to the Su cuisine. After the dish is made, the meat is red and white, smooth and crystalline, and the brine is transparent, just like crystal, so it is called "crystal". When eaten, it has the characteristics of lean meat crisp, fat meat is not greasy, crisp and tender, etc., accompanied by ginger shredded and Zhenjiang balsamic vinegar, it is a unique flavor.
Yellow mud simmered chicken, also known as Hua Chicken, is a traditional dish in Changshu, Jiangsu Province, according to legend, very early on, there was a called Huazi, along the way begging for food fell to a village in Changshu County. One day, he came across a chicken and wanted to slaughter it for cooking, but he had no cooking utensils or seasonings. He came to the foot of Yushan Mountain, killed the chicken and removed the internal organs, coated the hair with yellow mud and firewood, simmered the painted chicken in the fire, waited for the mud to dry the chicken, peeled off the mud shell, and the chicken feathers also fell off with the mud shell, revealing the chicken meat. About 100 years ago, the "Mountain View Garden" restaurant in the yushan mountain resort in the northwest of Changshu County, based on this legend, went to rough and refined, and Seiko imitated the creation of this chicken.
Meat stuffed raw bran, also known as raw bran stuffed meat, raw bran meat balls, is a traditional local dish in Wuxi, Jiangsu Province, belonging to the Su cuisine system. With a thin and shiny skin, tender and juicy meat filling, and a clear and delicious soup, this dish is a local dish with a unique flavor. Wuxi calls water gluten raw bran. Raw gluten is just washed water gluten, which is characterized by white, delicate texture, flexibility and smoothness, strong plasticity, and is one of the raw materials for cooking vegetarian dishes.
Anchovy shrimp is a traditional dish in Nanjing, the main ingredients are river prawns, egg whites, peas, etc., is one of the representatives of Jingsu cuisine (Jinling cuisine), shrimp meat is white, the tail shell is bright red, shaped like a phoenix tail, lined with green green beans, bright colors, shrimp flavor is tender, accompanied by duck oil cooking, its taste is more beautiful. It is recorded in the Nanjing document "White Gate Recipe". It is made with river prawns and supplemented by egg whites and peas. It is not only rich in nutrients, nourishing blood and solidifying essence, but also can delay aging and improve the body's disease resistance and immune function.
Set duck is a special traditional dish in Yangzhou and Gaoyou regions of Jiangsu Province. In ancient times, Yangzhou and Gaoyou were rich in Gaoyou duck, which was very fat and was a high-quality raw material for making duck dishes such as "Nanjing plate duck" and "saltwater duck". Using wild duck as the main ingredient, the cooking techniques of the three sets of duck are mainly stewed vegetables, and the taste is salty and umami. The "three sets of ducks" domestic ducks are fat and tender, the wild ducks are fragrant, and the vegetable pigeons are fine and crispy, and the taste is excellent. Some people praise this dish for its charm of "smelling the horse and knowing the taste of parking".
Duck blood vermicelli soup, also known as duck blood vermicelli, is a traditional Nanjing famous food made of duck blood, duck intestines, duck liver and other materials, adding duck soup and vermicelli, and is one of the famous duck-featuring delicacies. With its peaceful taste, fresh and smooth characteristics, as well as the taste characteristics of both north and south, it is popular all over the country. Nanjing likes to eat duck food since ancient times, and it is popular to make duck dishes, which has the reputation of "Jinling duck dishes in the world". Duck blood vermicelli soup is improved to cater to the dietary characteristics of various places, and when it is made, it is different in different places, and duck blood is used in Nanjing, and it has changed after it has been spread everywhere.
Yangzhou fried rice, also known as Yangzhou egg fried rice, is a classic snack in Yangzhou, Jiangsu Province. The main ingredients are rice, ham, eggs, shrimp and so on. Yangzhou fried rice selection is rigorous, fine production, exquisite processing, and pay attention to color matching. After the frying is completed, the particles are clear, the grains are loose, the soft and hard are degreed, the colors are harmonious, the luster is full, the ingredients are diverse, the tender and smooth, and the sticky sticky is delicious.
Yangfang Tibetan fish belongs to the Su cuisine family, known as the first dish in traditional Chinese classical cuisine, and has a history of 4300 years. The oldest famous dish of "Yangfang Tibetan Fish" is still circulated in some restaurants in Xuzhou, Jiangsu Province, and some people make it a mature food. "Sheep Fang Tibetan Fish" is also called set of dishes, two sets of dishes in modern times, the method is to put the fish in a large piece of lamb cut open, plus spices to cook, steaming and stewing, its taste is incomparable. Because the fish and fresh sheep are combined into one, its taste is even fresher. The lamb is crispy and fragrant, and the fish inside is tender.
Liangxi crisp eel, also known as Wuxi crisp eel, Jiangsu eel local traditional dish, belongs to the Su cuisine Wuxi cuisine. Legend has it that it was founded more than 100 years ago during the Taiping Heavenly Kingdom period, and was invented by an oil stall owner surnamed Zhu in Huishan Zhijie. Liangxi crispy eel is made of eel silk fried twice, the appearance of the sauce is brown, dark shiny, the taste is sweet, crisp and delicious, the taste is thick and sour, even if it is stored for a few days, it will not be soft.
Mandarin duck chicken is a traditional famous dish in Xuzhou, Jiangsu Province, which belongs to the Su cuisine family. This dish is crisp, mellow, colorful, beautiful shape, meaning deep and long, shaped like a mandarin duck, with two squares of taste, strong flavor, different meat, barley filling, is made of medicinal coix rice, with spices. In ancient times, people believed that Mandarin ducks lived in a row and loved abnormally, so they were called "pi birds". Lu Zhaoyun poetry cloud: "If you have to become a wing and die, you are willing to be a Mandarin duck and not a beautiful immortal."
Cherry meat is one of the traditional dishes of Suzhou City, Jiangsu Province, which belongs to the Suzhou cuisine family. Founded in Jiangsu, it was introduced into the palace during the Qianlong period of the Qing Dynasty, and is characterized by cherry red, bright and pleasing to the eye, crisp and fat. Its color is bright red, the shape is small, the skin is soft and sweet and salty, rich in oil, and it is a good appetizer and appetizer. Cherry meat is the minimum condition is color seduction, such as the meat noodles should be cut like cherries, arranged neatly, the color should also be as bright and red as cherries, bright and attractive. At the same time, it is also one of the famous dishes in Northeast China.
Honey three knives is one of the characteristics of the traditional flavor snacks in Xuzhou, Jiangsu Province, originated in the Northern Song Dynasty Xuzhou Zhizhou Su Dongpo, the Qianlong Emperor of the Qing Dynasty three times the South of the Jiangnan passed through Xuzhou, after eating the honey three knives Longyan Dayue, the royal pen handwriting "Xuzhou a must, King Ding Gong", so far the honey three knives have officially become the royal point of the court, and to be improved, become the current Xuzhou famous snack. It has the characteristics of bright and non-stick pulp, sweet and soft taste, and strong sesame flavor.
Su cuisine 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 and not thin, crisp and loose without losing its shape, smooth and crisp without losing its taste. Well, today I introduced more than a dozen Su dishes to you, in fact, Su cuisine is one of the most sophisticated knife skills, and one of the most famous dishes with the same history as Hunan cuisine.