What cuisine does Jiangsu cuisine belong to?

Jiangsu cuisine belongs to Jiangsu cuisine.

Jiangsu cuisine, one of the eight traditional cuisines in China, is called Su cuisine for short. Because Jiangsu and Zhejiang cuisine are similar to Zhejiang cuisine, they are collectively called Jiangsu and Zhejiang cuisine. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes. Jiangsu cuisine originated more than 2000 years ago, and Jinling cuisine originated in the pre-Qin period, when Wu people were good at making grilled fish, steamed fish and fish fillets. /kloc-More than 0/000 years ago, ducks were already a delicacy in Jinling. In the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of "Southern cuisine".

Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and retains the original juice of the dish. Its taste is fresh, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor.

Extended data:

Su cuisine represents dishes:

1, Jinling salted duck

Salted duck is a famous specialty in Nanjing, belonging to Jinling cuisine, one of the representatives of Jinling cuisine, also known as osmanthus duck, which is a geographical indication product in China. Because Nanjing also has a name "Jinling", it is also called "Jinling salted duck", which has a long reputation and has a history of more than 2,500 years.

2. Sweet and sour mandarin fish

Sweet and sour mandarin fish, also known as squirrel mandarin fish, is a traditional dish in Su Bang cuisine. After the fried mandarin fish (or mandarin fish) is served on the table, it is immediately poured with steaming marinade and squeaks, hence its name because it looks like a squirrel.

3. Pengcheng Fish Ball

Pengcheng Fish Ball, a traditional local dish in Xuzhou, was created by Li Zichang, chef of Yuelai Restaurant in the Kangxi period of Qing Dynasty (said by the famous chef Zhai). It is white in color, fresh and delicious, calming the nerves and nourishing the stomach. Kang Youwei once wrote a couplet praising: "Pengcheng fish balls are famous for a long time, far exceeding the north and south."

Baidu encyclopedia-Jiangsu gourmet