Jiangsu cuisine, one of the eight traditional Chinese cuisines, referred to as Su cuisine. Because Su cuisine is similar to Zhejiang cuisine, it is collectively referred to as Jiangsu and Zhejiang cuisine. Mainly Jinling cuisine, Huaiyang , SU Xi dish, Xu dishes, and other regional dishes. Jiangsu cuisine originated more than 2,000 years ago, among which Jinling cuisine originated in the pre-Qin period when Wu people were good at making grilled fish, steamed fish, and fish fillets. The duck was already a Nanjing cuisine more than 1,000 years ago. In the Southern Song Dynasty, Su cuisine and Zhejiang cuisine were both the two pillars of “Southern Food”.
Jiangsu cuisine good stew, braised, steamed, fried, attention transfer soup to keep food juice, the flavor fresh and thick but not greasy, light but not thin, crisp loose bone without losing its shape and smooth, crisp and not Lose its taste.
Jinling cuisine has a mellow taste, exquisite and exquisite; Xuzhou cuisine has a strong hue and is characterized by five pungent flavors; Yangzhou cuisine is light and palatable with fine knives; Suzhou cuisine has a sweeter taste, elegant and colorful. Its dishes are Jinling roast duck, fish Pengcheng, Duck Soup, stew raw knock, grilled side, fish, Tibetan sheep side, crystal hoof meat dish, fried crab meat lion head, Farewell My Concubine, Wong simmer chicken, clear chicken Fu, brine Duck, Jinling dried duck, dog meat in glutinous rice sauce, golden fragrant pancake, chicken broth boiled and dried shreds, meat stuffed with raw bran, braised sandfish, anchovy shrimp, three sets of duck, Wuxi meat bones, Lu draft recommended sauce pig meat, etc.
Development History
Jiangsu cuisine (referred to as Su cuisine ). Beginning in the Northern and Southern Dynasties, Tang and Song Dynasties, economic development promoted the prosperity of the catering industry, and Su cuisine became one of the two pillars of “Southern Food”. During the Ming and Qing Dynasties, Su cuisine developed more rapidly along the canal from north to south and along the Yangtze River from east to west. The geographical advantage of the coast has expanded the influence of Su cuisine at home and abroad.
Su cuisine is composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Its taste is fresh and fresh, salty but slightly sweet. It is a traditional five-pungent flavor and emphasizes the original flavor. It enjoys a high reputation at home and abroad.
Cuisine Features
According to the ” Qing Barnyard Notes” compiled by Xu Ke in Hangzhou, “the dishes have their own characteristics, such as Jingshi, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou, and Huai’an .” Half of the ten famous cities are in Jiangsu. Jiangsu cuisine department of Nanjing, Huaiyang, SU Xi, Xu four local cuisine composed of Huaiyang located in Jiangsu in east sea Winton Kai Yan Fu, Nanjing Liuhe west, south and Jingkou Jintan, north two Huai. Huaiyang cuisine is characterized by a rigorous selection of ingredients, attention to knife and firework, emphasis on the original flavor, highlighting the main ingredients, elegant color, novel shape, moderately salty and sweet, and mild taste, so it has a wide range of adaptations. In cooking techniques, stew, stew, simmer, and stew are often used. Which Jinling food to cook duck dish known, town, Yang dish to cook chicken dishes and fresh river known; its fine points to fermentation pasta, pastry Tangmian point, and point win.
Su cuisine is good at stewing, braising, steaming, and stir-frying. It pays attention to the soup and keeps the original juice. The flavor is fresh, thick but not greasy, light but not thin, crispy and deboned without losing its shape, smooth and crispy without losing its shape. taste. Jinling cuisine tastes mellow, exquisite, and delicate; Yangzhou cuisine is light and palatable, with fine knives; Suzhou cuisine tends to taste sweet, elegant, and colorful. The world-famous city is known as “Yang Yi Yi Two” ( Yizhou is Sichuan today). The prosperous market promotes the development of Su cuisine cooking skills. Sui and Tang Songjiang’s “ Golden Jade ”, sugar ginger honey crab; Suzhou’s exquisite peony, Yangzhou’s wisps are all beautifully shaped fancy dishes. The staple food and snacks of Su Cuisine were known as the “Seven Wonders of Health” in the Five Dynasties. Capsules whose distinct rice, soft but not bad, can rub the table; noodle bars tough, wear continuously form belt; thin transparent cake can reflect character; ravioli clear soup, Yan inject Surusumi; San children it smells and Crisp, “chewing to alarm Shili people”, which shows the superb skill.
Dishes Appreciation
Squirrel Mandarin Fish（松鼠鳜鱼）
Squirrel Mandarin Fish, also known as Squirrel Mandarin Fish, is a representative dish of Suzhou cuisine with both color, aroma and flavor. It is said that Emperor Qianlong went to the south of the Yangtze River and had a meal at Songhelou Restaurant in Suzhou in disguise. The chef deboned the carp, carved patterns on the fish meat, seasoned it and marinated it slightly, then coated it with egg yolk paste, fried it in a hot oil pan until it was tender, and then poured it with hot sweet and sour marinade. It is shaped like a mouse, crispy on the outside and tender on the inside, and tastes sweet and sour. Emperor Qianlong was very satisfied after eating it, and it later became famous in Suzhou. In September 2018, Squirrel Mandarin Fish was selected as one of the top ten classic dishes in Jiangsu
Beggar’s Chicken（叫花鸡）
Beggar’s Chicken, also known as Changshu Beggar’s Chicken or Stewed Chicken, is a traditional famous dish in Changshu City, Jiangsu Province. It is made by first brushing the processed chicken with sauce, then wrapping it with lotus leaves, pig net oil and yellow mud, and finally throwing it into the firewood pile to stew it.
The preparation method of Beggar’s Chicken is similar to “Pao Tu”, one of the “Eight Delicacies” in the Zhou Dynasty. “Pao Tu” is a dish made by wrapping suckling pig with clay, grilling it, and then further processing it. It has a bright red color, fragrant aroma, crispy meat, tender meat, and unique flavor.
According to legend, a long time ago, there was a beggar who begged for food along the way and ended up in a village in Changshu County. One day, he accidentally got a chicken and wanted to kill and cook it, but he had no cooking utensils or seasonings. He came to the foot of Yushan Mountain, killed the chicken, removed the internal organs, smeared yellow mud and firewood on the feathers, and roasted the chicken over the fire. When the mud dried and the chicken was cooked, he peeled off the mud shell and the feathers along with the mud shell, revealing the cooked chicken meat.
Big boiled dried shredded vegetables（大煮干丝）
Braised dried shredded noodles, also known as “dried dried shredded chicken cooked in chicken juice” or “dried dried shredded chicken cooked with fire”, formerly known as “Nine Silk Soup”, belongs to Huaiyang cuisine and is one of the classic Huaiyang dishes. It is also a typical dish cooked with exquisite knife skills and heat. It is one of the masterpieces of Huaiyang cuisine. The preparation method of boiled dried tofu is very delicate. First, slice the dried tofu into uniform thin slices, then cut it into thin strips, then add chicken shreds, bamboo shoots and other auxiliary ingredients, and add chicken soup to cook it. Only when the heat is used for both civil and military purposes can it be delicious. When loading, cover with cooked shrimps, pea shoots, shredded ham, etc. In addition, the condiments for boiled dried shreds also need to change according to the season. In September 2018, Dazhugansi was selected into Jiangsu’s top ten classic dishes.
Liangxi Crispy Eel（梁溪脆鳝）
Liangxi Crisp Eel, also known as Wuxi Crisp Eel, is a traditional famous dish in Wuxi City, Jiangsu Province, and belongs to Jiangsu cuisine – Wuxi cuisine.
It is said that it was first created during the Taiping Heavenly Kingdom period more than 100 years ago, and was invented and passed down by an oil stall owner named Zhu on Huishan Street. Liangxi Crisp Eel is made by frying eel shreds twice. It looks brown in sauce and shiny. It tastes sweet and salty, crispy and delicious, with a thick and sour taste. Even if it is stored for a few days, it will not become soft.
Vensi Tofu（文思豆腐）
Wensi tofu originated in Yangzhou. It is a traditional specialty dish in Jiangsu Province and belongs to the Huaiyang cuisine of Jiangsu cuisine. This dish has a long history. Its ingredients are strictly selected and the knife skills are fine. It is soft, tender and mellow, and melts in the mouth. It also has the effects of regulating malnutrition, replenishing deficiency and nourishing the body. This dish is also a good choice for the elderly and children.
Crystal Braised Pork（水晶肴肉）
Crystal braised pork, also known as crystal braised pig’s trotters and Zhenjiang braised pork, is a traditional specialty dish in Zhenjiang City, Jiangsu Province, belonging to the Su cuisine. After the dish is cooked, the meat is red and white, smooth and crystal, and the brine is transparent, just like crystal, so it is called “crystal”. When eaten, it has the characteristics of crispy lean meat, non-greasy fat meat, crispy and tender, and it is served with shredded ginger and Zhenjiang vinegar, which is even more unique.
Later, because the pronunciations of saltpeter and braised pork are similar, it was renamed “crystal braised pork”. The dish uses pig’s trotters as raw materials, and after being pickled with saltpeter and salt, it is accompanied by a variety of condiments such as onions, ginger, and rice wine. It is simmered in a wide soup over a slow fire until it is crispy and rotten, and then frozen and condensed. It has the characteristics of beautiful shape, pure and fresh fragrance, oily and refreshing, fat but not greasy, etc. It is a traditional flavor dish in southern Jiangsu.
On September 10, 2018, “Chinese Cuisine” was officially released, and “Crystal Braised Pork” was rated as one of the top ten classic dishes in Jiangsu.
Wuxi Sauce Spare Ribs（无锡酱排骨）
Wuxi Braised Spare Ribs, commonly known as “Wuxi Meat and Bones”, is a traditional dish of Wuxi City, Jiangsu Province. It belongs to the Su cuisine and embodies the basic flavor of Wuxi cuisine. Wuxi Braised Spare Ribs is made from pork ribs, with a red sauce color, tender meat, rich bone fragrance, thick and fresh juice, and a salty and sweet taste. In September 2018, Wuxi Braised Spare Ribs was selected as one of the top ten classic dishes in Jiangsu.
