Su cuisine, Zhejiang cuisine and Fujian cuisine give people the same feeling, especially Su cuisine and Zhejiang cuisine are particularly similar, so there are also called Jiangsu and Zhejiang cuisine together. These three cuisines are all light in taste, good at making aquatic products, and mainly to maintain the original taste of the ingredients, so what is the difference between these three cuisines? Let's take a look
Su dish
Jiangsu cuisine, referred to as Su cuisine, is one of the four famous dishes in China. As early as 2,000 years ago, 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". In the Qing Dynasty, Su cuisine was popular throughout the country, equivalent to the status of Sichuan cuisine and Cantonese cuisine now. When the Qianlong Emperor toured the south, he once visited the Deyue Tower in Suzhou, and after tasting the delicious taste of Jiangnan, he was very happy and called Suzhou the world's first restaurant.
➣ Composition
It is mainly composed of six kinds of local cuisines: Nanjing, Yangzhou, Suzhou, Huai'an, Xuzhou and Haizhou. Nanjing cuisine tastes mellow, exquisite and delicate; Yangzhou cuisine is light and palatable, the knife work is fine; Suzhou cuisine tastes sweet, elegant and colorful.
➣ Cooking method
Su cuisine specializes in stewing, stewing, steaming and stir-frying.
➣ Features
Pay attention to the soup, keep the original juice, 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.
➣ Represents a famous dish
Grilled square, crystal dish hoof, stewed crab powder lion's head, Jinling balls, white juice cabbage, yellow mud simmered chicken, stewed chicken fu, brine duck (Jinling plate duck), golden cake, chicken soup boiled dried shredded, meat stuffed bran, anchovy shrimp, three sets of duck, Wuxi meat bones, Lu Wen recommended sauce pork head meat, etc.
➣ Dish appreciation
▲ Crystal hooves
▲ Brine duck
▲Stewed chicken
Zhejiang cuisine
Zhejiang cuisine is rich in Jiangnan characteristics, has a long history and a long history, and is a famous local dish in China. Zhejiang cuisine originated from the Neolithic Hemudu culture, through the pioneering accumulation of the ancestors of the Yue Kingdom, the maturity and stereotyping of the Han and Tang Dynasties, the prosperity of the Song and Yuan Dynasties and the development of the Ming and Qing Dynasties, the basic style of Zhejiang cuisine has been formed.
Zhejiang cuisine is mainly composed of four genres of Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics.
➣ Cooking techniques
He specializes in six categories: stir-frying, frying, braising, boiling, steaming, and roasting.
➣ Cooking features
The selection of ingredients is exquisite, the cooking is unique, the original taste is paid attention to, and the production is exquisite. The taste pays attention to freshness and tenderness, maintaining the true color and true taste of the raw materials. The dishes are exquisite in form, exquisite and delicate, beautiful and elegant.
➣ Specialties
Fuchun River anchovy, Zhoushan yellow fish, Jinhua ham, Hangzhou Youxiang tofu skin, West Lake lettuce, Shaoxing hemp duck, Yue chicken and wine, West Lake Longjing tea, Zhoushan pike crab, Anji bamboo chicken, Huangyan honey orange, etc.
Hangzhou rolled chicken, dry fried bell, Hangzhou sauce plate duck, Huzhou thousand zhang pot, lotus leaf tamales, Hangzhou drunken fish, Longjing shrimp, Jinhua sweet bean crystal shrimp, excellent drunken crab claws, Hangzhou shrimp fried eel, Hangzhou sauce melon, Dongpo meat, etc.
▲ Dongpo meat
▲Hangzhou sauce plate duck
▲Hangzhou roll chicken
▲The best drunken crab claws
Longjing shrimp
Fujian cuisine
Min cuisine, one of the eight major cuisines in China, has gradually formed through the mixing and exchange of Han culture in the Central Plains and the local ancient Yue culture. Fujian is a famous hometown of overseas Chinese in China, and the new varieties of food and some novel condiments introduced by overseas Chinese abroad have also had a non-negligible impact on enriching Fujian's food culture and enriching the content of the Fujian cuisine system. After long-term exchanges with overseas people, especially the people of the Nanyang Islands, the overseas food customs have gradually penetrated into the food life of the Fujian people, so that Fujian cuisine has become a unique cuisine with open characteristics.
➣ Cooking techniques
Steaming, frying, stir-frying, boiling, simmering, frying, stewing are specialties.
The soup should be clear, the taste should be light, and the stir-fry should be crisp and good at cooking seafood dishes.
It originated in Minhou County, Fujian Province, and later formed three schools of Fuzhou, Southern Fujian and Western Fujian. Fuzhou cuisine includes Quanzhou and Xiamen cuisine, the dishes are light and fresh, heavy sour and sweet, pay attention to soup and freshness, And Southern Fujian cuisine includes The Area of Zhangzhou, paying attention to seasoning, heavy sour and spicy. Fujian cuisine includes Changting and the southwest region, which is salty and spicy, and is mostly cooked with mountain treasures and mountain flavors.
➣ Three characteristics of Fujian cuisine
One is longer than the red lees seasoning, two are longer than the soup, and the third is longer than the use of sweet and sour.
In addition to the "Buddha Jumping Wall" of Zhaobeilai, there are also seven-star fish balls, wuliuju, white snow chicken, Minsheng fruit, drunken ribs, red rotten fish steak and so on, all with unique flavors.
▲Buddha jumped off the wall
▲Seven-star fish balls
▲ Drunken ribs
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