Jiangsu is a land of plenty, rich in products and food resources. Famous aquatic products include Sanxian in the Yangtze River, whitebait in Taihu Lake, clear water hairy crabs in Yangcheng Lake, crucian carp in Longchi, Nanjing, and so on. High-quality vegetables include Taihu water shield, Huai 'an cattail, Baoying lotus root, chestnut, chicken head, water bamboo, water chestnut and so on. Famous products include Nanjing Lake Roast Duck, Nantong Langshan Chicken, Yangzhou Goose, Gaoyou Duck, Nanjing Du Xiang, Rugao Ham, Jingjiang Dried Meat and Wuxi Oil Gluten. In addition, there are many rare birds and game, which provide a solid material foundation for Jiangsu cuisine.
The style of Jiangsu cuisine is fresh and elegant, which is reflected in the fine knife work and diverse knife methods. Whether it is cold cutting with technology, carving hot dishes and fruits with different colors, deboning and making mud, or carving, it shows superb knife skills.
Su cuisine is famous for its exquisite cooking and knife skills. Especially good at stewing, there are also famous "Zhenyang Santou", "Suzhou Shan Zhi" and "Jinling Trifork".
Clear, fresh and quiet, pursuing local flavor and strong adaptability are the keynote of Jiangsu flavor. Teacher Fan Ceng wrote a sentence for the album "China Jiangsu Taste": "Beautiful scenery, elegant taste", which is the best summary of Jiangsu taste. Whether it is fresh rivers and lakes or livestock and poultry vegetables, the original flavor of the word "fresh" is emphasized. Pay attention to the change of seasoning, skillfully use Huai salt, skillfully use mushrooms, distiller's grains, white wine, red yeast and shrimp skin. Five flavors blend, but they are all fresh and natural.
The combination of Jiangsu cuisine is also very distinctive. Apart from the daily diet and various banquets, the "three banquets" are unique. One is a boat banquet, which is held in Taihu Lake, Slender West Lake and Qinhuai River. The second is Zhaixi, which is distributed in Jinshan, Zhenjiang, Zhaitang, Bashan, Lingyan Zhaitang, Suzhou and daming temple Zhaitang in Yangzhou. The third kind is the whole banquet, such as the whole fish banquet, the whole duck banquet, the eel banquet and the whole crab banquet.
Jiangsu cuisine has a long history. Judging from the unearthed cultural relics, the ancestors of Jiangsu had cooked with pottery at least 6000 years ago. Record the legend of Pengkeng as Pheasant Soup and Emperor Yao. During the Spring and Autumn Period, Jiangsu used to fry whole fish, exposed chicken, black soup and fish cakes with exquisite knife skills. According to the records from 0755 to 79000, Liu Ziyi, Yangzhou Jiankang lacquer and Suzhou Linglong peony were called "Southeast flavor", which indicated that Suzhou cuisine reached a high level in the Song Dynasty. It was not until the Qing Dynasty that Jiangsu cuisine was further developed. According to the section "Special dishes for clearing banknotes in different provinces", Shijing, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou and Huai 'an all have their own special dishes. "Jiangsu ranks fifth among the top ten cities, which shows its extensive influence.
Jiangsu is also a place where famous chefs come forth in large numbers: Yao Di Peng Keng, Spring and Autumn Hall of Supreme Harmony, Cao Ding in Ming Dynasty, Wang Xiaoyu, the first batch of famous chefs in China, and Ren Mei in Yizheng. They are all called star Dong. Jiangsu is also rich in cooking literature. Famous artists include Ni Zan's Tian Wen of Chu Ci in Yuan Dynasty, Han Yi's Qing Louis in Ming Dynasty and Yuan Mei's Yunlintang Food Collection in Qing Dynasty. In addition, it is not uncommon to record Jiangsu famous dishes in history books and poems.
Jiangsu cuisine can be divided into Huaiyang cuisine, Jinling cuisine, Suzhou cuisine and Xuhai cuisine according to its flavor system.
Huaiyang takes Yangzhou and Huai 'an as the center and has a light diet. Historical memorial hall
Jinling flavor is characterized by soft taste, mellow taste and beauty in all directions, which meets the needs of all directions. Especially good at making duck gizzards, Jinling barbecued duck, osmanthus dried salted duck, Nanjing _ _, duck blood soup are all famous. Qingzhen cuisine is also very distinctive in Nanjing, represented by four famous dishes, Sesame Fragrance. In addition, Confucius Temple snacks are famous for their wide variety and different flavors.
Suzhou and Wuxi are the centers of Suzhou and Wuxi. At first, Suzhou cuisine was mainly sweet, salty and thick sauce. In modern times, it has developed into fresh and elegant, reducing its sweetness, freshness and saltiness. Sue has developed rapidly in recent years. On the basis of inheriting the traditional flavor, she boldly innovated, paid equal attention to diet and appreciation, and formed an excellent food appreciation model. Sweet and sour mandarin fish, tanker duck, Liangxi crispy eel, Changshu beggar chicken and Changzhou braised pork are all very popular foods. In addition, Suzhou Pastry Group is unique and enjoys a good reputation at home and abroad. Suzhou Mystery Temple and Wuxi Chong'an Temple snacks are also famous.
Xu refers to Xuzhou and Lianyungang. Xuhai cuisine is mainly fresh and salty, with five flavors, simple style and affordable. Farewell My Concubine, Pei Gong Dog Meat, Mutton Fish, Braised Shaguang Fish and other famous dishes are its representatives.
In recent ten years, cooking education in Jiangsu has developed rapidly. The education and on-the-job training of employees have greatly improved the cultural literacy and professional skills of chefs. With the deepening of the cultural exchange of cooking, Jiangsu cuisine inherits the traditional flavor, dares to foster strengths and avoid weaknesses, and strives to learn the exquisite skills and flavor characteristics of other brother cuisines, thus becoming more and more perfect.
Famous dishes include: salted duck, sweet and sour mandarin fish, stewed turtle and so on.