Style of elegant Jiangsu cuisine ~ fresh and natural Jiangsu cuisine, one of the eight traditional Chinese cuisines, referred to as Su cuisine, Su cuisine and Zhejiang cuisine are more similar, and with Zhejiang cuisine collectively known as Jiangsu and Zhejiang cuisine, mainly based on Jinling cuisine, Su Xi cuisine, Huaiyang cuisine, Xuhai cuisine and other local cuisines, Jiangsu cuisine originated from two thousand years ago, of which Jinling cuisine originated in the pre-Qin period, and by the Time of the Southern Song Dynasty, Su cuisine and Zhejiang cuisine have become the two pillars of "southern food"...

<h1 class = "pgc-h-arrow-right" > Jiangsu cuisine, one of the eight traditional Chinese cuisines, referred to as Su cuisine, Su cuisine is more similar to Zhejiang cuisine, and with Zhejiang cuisine collectively known as Jiangsu and Zhejiang cuisine, mainly composed of Jinling cuisine, Suxi cuisine, Huaiyang cuisine, Xuhai cuisine and other local cuisines, Jiangsu cuisine originated two thousand years ago, of which Jinling cuisine originated in the pre-Qin period, and by the time of the Southern Song Dynasty, Su cuisine and Zhejiang cuisine have become the two pillars of "southern food"</h1>

Jiangsu southern region is rich in products, since ancient times is also the famous "fish and rice town" in Jiangnan, the famous Yangtze River three fresh, Taihu Aquatic Products, Yangcheng Lake hairy crab and many other aquatic products, as well as Taihu Lettuce, Lotus Root, Chestnut, Chicken Head Rice, Russet White, Water Chestnut, Water Chestnut, etc., Jiangsu cuisine is characterized by: a wide range of ingredients, to rivers and lakes fresh seawater, fine knife work, cooking methods are diverse, good at stewing, stewing, simmering, stewing, the pursuit of the original taste, the taste is fresh and peaceful, the style of dishes is elegant, the shape is pleasing to the eye!

Squirrel mandarin fish, the traditional famous dish in Suzhou area, All over Jiangnan has been using it as a feast of the top dish, steamed or braised as the mainstay, made of mandarin fish shaped like a squirrel is a suzhou regional feature, according to legend, when the Qianlong Emperor went down to Jiangnan, he once went to Suzhou Songhelou Restaurant for dinner, the chef used carp out of the bone, carved patterns on the fish meat, added seasoning after slightly marinating, dragged on the egg yolk paste, into the hot oil pot after frying, poured on the boiling sweet and sour sauce, shaped like a mouse, crispy on the outside, sweet and sour, the Qianlong Emperor was very satisfied after eating, and later this dish was famous in Suzhou, Because it is cooked with mandarin fish, it is called "squirrel mandarin fish", and soon spread throughout Jiangnan, creating one of the most famous dishes in China for more than 200 years.

Brine duck, brine duck has all four seasons, but the autumn osmanthus blossoms when the most fat, at this time the new duck on the market skin white meat fine, tender abnormal, excellent quality, commonly known as osmanthus duck, brine duck selection of materials, to go through the salt pickling, re-halogen, hanging blank, soup pot and other processes, so-called: hot salt rubbing, brine compound, blow dry, baked thoroughly, skin white meat tender and fresh flavor.

Nanjing duck, in addition to the above, has developed to a duck to eat more, a wide variety of varieties, such as saltwater duck gizzard delicious and flexible, fried duck waist fresh and tender abnormality, braised duck palm has a unique taste, duck heart, duck blood and so on can be fed.

Lion's head, Yangzhou area characteristics of traditional dishes, belongs to the Huaiyang cuisine, the taste is soft, fat but not greasy, nutritious, braised, steamed, popular, the main raw material is crab meat and meatballs made of pork chopped into fine powder (locals commonly known as "chopped meat"), there are many ways to chop meat, there are stews, there are water, there are first fried and then braised, there are first fried and then braised with other foods, with glutinous rice steaming, etc., the so-called lion's head is a dish shape is large and round, exaggerated for example, lion's head.

Big boiled dry silk, also known as chicken juice boiled dry silk, traditional famous dish, belongs to huaiyang cuisine, big boiled dry silk is a delicious, but also nutritious cuisine, the beauty of its flavor, has always been pushed as a table of delicious food, Huaiyang cuisine in the housekeeper dish, the raw materials are mainly Huaiyang square dry, knife requirements are extremely fine, a variety of condiments of the fresh flavor after cooking, compounded into dried tofu silk, eat refreshing and appetizing, exceptionally precious, not tired of food.

Catfish lung soup, formerly known as "spot lung soup" is a traditional dish in Jiangsu province, belongs to the Su cuisine, fish liver fat and tender, floating in the soup noodles, delicate fish meat, soup clear and delicious, is the summer and autumn season seasonal dishes, the main ingredients are live mackerel, cooked ham slices, cooked lard, water hair mushroom slices, cooked spring shoots, pea sprouts, Shao wine, minced green onion and so on.

Double-skin knife fish, is a typical Huaiyang dish, it has no bone and no spines, the meat is extremely tender, its taste is delicious, the Qing Dynasty poet Lin Lanyi in the "Three Hundred Yin" in the cloud: "Pi Li bee mang meat in the uniform, Seiko search in the whole body", refers to the process of processing double skin knife fish, so this dish is also known as "touch the knife fish".

Knife fish meat is extremely tender, its delicious taste, double skin knife fish and squirrel mandarin fish, steamed anchovy and called Jiangnan sanwei, with knife fish, pork cooked fat mushrooms, cooked ham slices, cooked ham slices, spring shoot slices, water hair shiitake mushrooms, egg white, coriander minced, shao wine, fine salt, monosodium glutamate, green onion knots, ginger slices, chicken broth, water starch, cooked lard made.

Steamed anchovy, the fish body silver white, fat and delicious, refreshing and not greasy, when eating, if you dip it with Zhenjiang balsamic vinegar and ginger minced, it is a unique flavor, this dish is one of the three flavors of Jiangnan, anchovy has a high fat content, fish meat taste sweet, flat, strong nourishment, warm in the qi, warm in the deficiency, appetizer to wake up the spleen and other effects.

Mother oil boat duck, Suxi area traditional famous dish, more than a hundred years ago, Taihu Lake cruise ships, boatmen are cooking rice and cooking on the boat, for tourists to eat, is considered to be the best in the Suzhou boat banquet dishes, duck oil, put in shiitake mushrooms, winter shoots, shredded pork, etc., poured into Suzhou's famous mother oil (choose high-quality soy sauce from three volts to autumn, pick one of the best layers of "mother oil"), simmered in a casserole, sauce red duck, snow white winter shoots, pink pork, black mushrooms, turquoise green vegetables, fragrant, meaty and unbroken.

Biluo shrimp, Suzhou traditional famous dish, tea into the food, since ancient times, Suzhou Xishan specialty Biluochun, Biluo shrimp with Biluochun's fragrant tea juice as a seasoning, cooked together with river shrimp, fully embodies the "food is not tired of fine", river shrimp and tea fragrance intertwined, unique charm, into the dish has tea flavor fresh, light and refreshing, the color of the plain, shrimp color such as white jade, tea embellished in it, the entrance with fresh tea aroma, fresh and tender teeth, and a little sweet.

Xiang oil eel paste, a characteristic traditional dish of jiangnan region, belongs to the Su bang cuisine, Suzhou in the early years in the paddy field everywhere yellow eel, the practice of ringing oil eel paste, after the water is boiled, the live eel under the pot is boiled, scalded to the eel mouth slightly open, fished out with a bone knife to remove the eel bone, cut into 2-inch long eel segments after the oil pot is fried, add the ingredients to cook for 3 minutes, and finally pour boiling hot oil when it is on the table, to hear the sound to be qualified.

Snowflake crab bucket, a famous traditional dish in Jiangsu, a derivative dish created on the basis of "hibiscus crab", uninformed people, rough at a glance, only to see the snow white eggs, do not know that the crab bucket under it is the most exquisite part of this dish, Suzhou chefs are good at crab powder, crab meat and crab yellow are fried into crab powder, with crab shells as containers, white as snow egg bubbles, and then with ham and other ingredients embellished, slightly embellished, color, aroma, taste, shape and furniture, exquisite and bright.

Yellow braised river eel, yellow braised eel is one of the traditional dishes in Jiangsu region, with river eel as raw material, black and bright back, white belly, commonly known as pink eel, eel, also known as eel, also known as eel, also known as white eel, with the effect of making up for false wins, dispelling rheumatism, raw materials using Taihu lake eel, stewed to the after-color sauce red, fat skin sticky, white meat, and yellow braised chestnut chicken and called "three yellow stewed", generally cooked in a large pot, small pot after repeated re-firing, the taste is stronger.

Suzhou brine duck, the traditional specialty of Suzhou Songhe Tower, a duck as the main ingredient of the heirloom cold dish, the color of the sauce red, the skin is not greasy, the meat is tender, fragrant into the taste, simple home-cooked cold plate, full of Gusu cuisine light and elegant charm, this dish color sauce red, skin fat is not greasy, meat is tender, crispy into the taste, for Suzhou summer cold dish famous products.

Sauce fang, Jiangsu traditional specialties, belongs to the Su cuisine, the selection of Pork belly of the Taihu Lake area, marinated for 24 hours, put in the marinade for 3 hours, the skin Q meat is tight, the taste is rich, in addition to the choice of pork, the taste of soy sauce is also quite exquisite, with soybean soy sauce into the taste of the "sauce party", in order to present a dark brown bright color, the taste is salty with sweet, food but not greasy, the entrance is melted, rich in Su Bang flavor.

Crab powder tofu, one of the famous dishes in Jiangnan region, eat crab to use both hands, eat each other, the real old Suzhou will not put crab directly steamed on the table, so to do into crab powder tofu and other dishes, the small pieces of tofu with oil fried yellow, put in the fried crab meat and seasonings, and then with water starch hook can be, crab oil is one of the sources of Suzhou taste, before there is no refrigerator, boiled crab oil can also be put for a month or two, want to eat when you take a little out to cook, Many classic Su bang dishes rely on crab oil to finish the world, including crab powder tofu.

Shallot oil radish shredded, Suzhou home-style cold dish, radish must be cut with a knife to have a crisp feeling, cut well with salt, four or five hours in summer, one night in winter, pickle well to squeeze out the water, two hours before eating began to boil onion oil, boiling good onion oil can not be mixed now to eat, to let the radish shredded into the taste, Suzhou people are really not tired of eating, not tired of fine!

Taihu Sanbai, Su, Tin, Changsancheng Taihu Sanbai method is different, white fish, white shrimp, silver fish, because its color is white, so called "Taihu Sanbai", the use of Taihu Sanbai made of dishes of the selection of ingredients, pay great attention to the freshness of the ingredients, because it is very easy to die in the water, so it is the most suitable for cooking Taihu Sanbai at the water's edge or boat, to taihu sanbai to make dishes, mostly steamed white, etc., emphasizing the preservation of the original taste of the ingredients.

Tibetan mutton, is a traditional flavor cuisine in Suzhou, its long history, with its unique cooking technology, cooked into a variety of lamb dishes, cooked, white roasted with soup color milky white, rich aroma, meat crisp but not rotten, fresh but not greasy taste.

Baishi pan, is the traditional Suzhou cuisine, Suzhou people eat exquisite and exquisite, white shi plate inside the shrimp, hoof tendons, Yaozhu, chicken slices, fish fillets, mushrooms, zibai, horseshoe, these things the firing time is different, so at least three times the pot, very exquisite.

Eight treasure duck, Suzhou area characteristics of traditional dishes, belongs to Shanghai, Su cuisine, stir-fry is the popular dish in The Su Bang cuisine, Shanghai City God Temple Old Hotel cooking for the best, so it is praised by gourmets as a must-have on the table and well-known at home and abroad, with boneless duck open back, filled with ingredients, buckled in a large bowl, sealed with cellophane steamed, duck-shaped plump full, the original juice is prominent, when it comes out of the cage, then poured with steamed duck raw brine prepared shrimp and green beans, full of fragrance.

Crab powder hoof tendon, crab powder hoof tendon was originally a Shanghai dish, now many Su Bang restaurants will also do, the main ingredients are water hair hoof tendon, crab powder, ginger rice, etc., spices have pepper, rice wine, soy sauce, etc., mainly through cooking.

The four treasures of the water town, the characteristic traditional cuisine of Suzhou area, are generally made of diamond meat, lotus slices, white fruits and fresh chicken head rice, and sometimes there are changes in the material, such as adding some green beans as embellishments.

Bawang Bieji, a han classic traditional dish, Hunan cuisine and Su cuisine are included, is one of the classic traditional dishes of Hunan cuisine and Su cuisine, "Bawang Bieji" is the people of Xuzhou to commemorate the chu hero Xiang Yu, and remember the heart of the national fortune, the great righteousness of the awe-inspiring beauty Yu Ji, created the bawang Bieji this famous dish, handed down to this day, this famous dish through the late famous chef Pei Jihong improved, borrowing the image of chicken, turtle image, so that the historical theme of the overlord Beiji, the meaning is euphemistic, the artistic conception is very wonderful, chicken, turtle meat is tender, soup is rich and mellow.

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