Cooking Characteristics of Wuxi Cuisine

Fine and harmonious catering skills reflect the internal personality of Wuxi catering culture. If you do further research, you will be deeply impressed by the good harmony between Wuxi food customs and Wuxi dishes. Wuxi cuisine is very elaborate in its production technology, which is mainly reflected in the fine selection of materials, the fine production technology and the fine seasoning. The dietary customs of Wuxi people also reflect fine harmony. First of all, the dietary customs of each solar term are carefully arranged, and everything you eat all year round is very elegant. On the first day of the first month, we eat glutinous rice balls, Yuanbao tea, green meatballs around Tomb-Sweeping Day, taro in the morning of Mid-Autumn Festival, salted eggs in the long summer and so on. Old people hold birthday parties, wedding banquets for newlyweds, the first half of the first month, the first half of August, winter solstice dinners and New Year's Eve dinners. People in Wuxi pursue harmonious food culture all year round.

In China cooking, there are many sweets used in the south, and Wuxi cuisine in Jiangsu is the most sweet, which is known as "sweet at first, salty in the mouth, and red with thick oil sauce". Natural sweeteners such as honey in nature have long been eaten by human beings. The word "honey" has been found in Oracle Bone Inscriptions unearthed in Yin Ruins. By the Eastern Han Dynasty, people had used sugar made from sugarcane juice. Sweet seasonings include honey, sugar and caramel.

Wuxi food culture in the new era is presented to the world with the characteristics of inclusive and innovative times. With the rapid improvement of citizens' material and cultural level, the connotation of Wuxi diet has been continuously developed and promoted, forming a modern Wuxi diet culture system with diversified diet culture. Guangdong cuisine, Zhejiang cuisine, Sichuan cuisine, Hunan cuisine, Japanese and Korean cuisine and French cuisine are all developed in Wuxi. The fusion of these cuisines not only enriches the flavor of Wuxi cuisines, but also promotes the renewal and development of Wuxi traditional cuisines. Since 1990s, Wuxi cuisine is no longer too sweet, but has many flavors. Cooking methods no longer stick to tradition, but learn from others; The variety of dishes is no longer single, and innovative varieties emerge one after another; Paying attention to nutrition and hygiene has become the fashion of food consumption in Wuxi. New concepts such as green, ecology and nutrition have taken root and blossomed in many catering and hotel enterprises in Wuxi.