Jiangsu east coast sea, west embrace Hongze, south of Taihu Lake, the Yangtze River runs through the central, the canal flows in the north and south, the territory has a cobweb-like harbor and Han, bead-like dianpo, with cold and warm suitable, fertile soil, known as "the land of fish and rice". "There are knife whales in spring and gills in summer, and fat ducks and vegetables in winter in autumn." Throughout the year, aquatic products, poultry and vegetables are combined over the tide, and these rich products provide superior material conditions for the formation of Jiangsu cuisine. Jiangsu cuisine is mainly composed of four local dishes: Huaiyang, Jinling, Suxi and Xuhai, and its influence spreads throughout the middle and lower reaches of the Yangtze River.
Huaiyang flavor is centered on Yangzhou and Lianghuai (Huai'an, Huaiyin), with the Grand Canal as the main trunk, from Zhenjiang in the south, to hongze lake in the north, and to the lixia river in the east and along the coast. Here the water network is intertwined, the rivers and lakes are abundant, and the writing is known for its lightness, taste and north and south. Among them, Yangzhou knife workers are the crown of the country, the two Huai's carp dishes are rich and colorful, and the Zhenjiang three fish (sword fish, knife whale, roundfish) is well-known in the world.
Jinling flavor, also known as Jingsu cuisine, refers to the local flavor centered on Nanjing. Nanjing cuisine takes the beauty of the four sides and adapts to the needs of the eight parties, represented by the four famous dishes of "squirrel color", "egg roast sale", "beauty liver", "anchovy shrimp" and "brine duck", "brine duck wrist liver" and "duck blood sausage".
Suxi flavor is represented by Suzhou and Wuxi. Traditionally, it is heavy sweet, salty, and thick with red sauce. In modern times, it has gradually tended to be fresh and refreshing, and the intensity is suitable. "Squirrel whale", "snail shrimp", "chicken and egg", "Changshu called huahua chicken" and so on are all popular delicacies
Xuhai flavor is represented by Xuzhou and Lianyungang area, mainly salty, five flavors, simple style, pay attention to affordability.
Characteristics of Jiangsu cuisine
The materials are mainly fresh water, the knife work is fine, pay attention to the fire, good at candles, smoke, extinguishing, glutinous; The pursuit of the original taste, fresh and harmonious, salty sweet and mellow. The style of the dishes is elegant, the shape is beautiful, crisp and boneless without losing its shape, smooth and tender and crisp and show its flavor.
The representative dishes of Jiangsu cuisine include "soft pocket long fish", "gun tiger tail", "crystal hoof", "braised big fish head", "steamed anchovy", "wild duck vegetable rice", "silver sprout chicken shredded", "chicken soup boiled thousand silk", "stewed crab powder lion head", "double skin knife fish" and so on
