Jiangsu cuisine [Sū cài] is one of the eight major cuisines in China, referred to as Jiangsu cuisine. Since Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiang the cuisine. It is mainly composed of Jinling cuisine, Huaiyang Cuisine, Suxi cuisine, Xuhui cuisine, and other local dishes. Jiangsu cuisine originated more than 2,000 years ago. Jinling cuisine originated in the pre-Qin period. At that time, the Wu people made grilled fish, steamed fish, and fish fillets. The duck was already a Nanjing delicacy more than a thousand years ago. In the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were both the two pillars of “Southern Food”.
Jiangsu cuisine is good at stewing, braising, steaming, and stir-frying. It pays attention to the soup and maintains the original juice of the vegetables. The flavor is fresh, thick but not greasy, light but not thin, crispy, and deboned without losing its shape, smooth and crispy. Lose its taste.
Jiangsu cuisine category
Jiangsu cuisine is composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhui cuisine. Its flavor is fresh and fresh, with a little bit sweet in salty, focusing on the original flavor. Cooking skills are good at stewing, braising, simmering, braising, and so on. Choose the materials without sticking to one pattern, and make the best use of the materials. It is the second-largest cuisine in the palace. Today’s state banquet is still dominated by Jiangsu cuisine. The Jiangsu cuisine department is separated from the original Jiangzhejiang cuisine department. Yuanjiang Zhejiang cuisine can be divided into Nanjing flavor, Huaiyang flavor, Sunan flavor, Zhejiang flavor, and Huizhou flavor. Later, Zhejiang cuisine and Anhui cuisine each became one of the eight major cuisines with their distinctive characteristics. The Xuhui flavor of the original Shandong cuisine and the Nanjing, Huaiyang, and Southern Jiangsu flavors of the original Jiang Zhejiang cuisine from Jiangsu cuisine.
Nanjing flavor: represented by Jinling cuisine, with Nanjing as the center, extending to Jiujiang, Jiangxi, and other places.
Huaiyang flavor: represented by Yangzhou and Huai’an, it is mainly popular in the Grand Canal, from Zhenjiang in the south, Hongze Lake and Huaihe in the north, and coastal areas in the east. It is also called “national cuisine” with the Confucian flavor of Shandong cuisine.
Southern Jiangsu flavor: represented by Suxi cuisine, mainly popular in Suzhou, Wuxi, Changzhou, and Shanghai. It is similar to the flavors of southern Anhui and along the river in Zhejiang cuisine and Anhui cuisine. Some experts believe that the flavor of southern Jiangsu should belong to Zhejiang cuisine. The biggest difference between Sunan flavor and Zhejiang cuisine is that Sunan flavor is sweeter. The Shanghai cuisine in the southern Jiangsu style has been greatly influenced by Zhejiang. In the 21st century, it has become the trend of new cuisines in Shanghai.
Xuhui flavor: represented by Xuzhou cuisine. Popular in Xuhai and Henan regions, it is closer to the Confucian flavor of Shandong cuisine. It once belonged to the taste of Shandong cuisine.