Su cuisine (the representative of Jiangsu local specialties)

Jiangsu is one of the eight major cuisines in China. As one of the representatives of Jiangsu local specialties, Jiangsu cuisine is deeply loved by people for its delicacy, lightness, delicacy and unique flavor. With its unique cooking skills and ingredients, Jiangsu cuisine has made people taste the perfection of food and become a treasure in China catering culture.

First, the historical origin of Jiangsu cuisine

The history of Jiangsu cuisine can be traced back to the Spring and Autumn Period and the Warring States Period, when Suzhou was already a prosperous city. In the Tang Dynasty, Suzhou became one of the most prosperous commercial cities in China, attracting a large number of businessmen and literati. The influx of these people has also brought about the exchange and integration of various food cultures. Suzhou's gourmet culture has also developed, forming a unique Su cuisine.

Second, the characteristics of Jiangsu cuisine

Su cuisine is characterized by lightness, delicacy, uniqueness and exquisiteness, and pays attention to the freshness of ingredients and exquisite cooking skills. Su cuisine pays attention to color, fragrance, taste and shape, and the selection and collocation of ingredients are also very particular. There are many cooking methods of Su cuisine, including steaming, boiling, stewing, frying and roasting. Moreover, Jiangsu cuisine also pays attention to the shape and setting of dishes, so that people can not only taste the taste of food, but also appreciate the beauty of dishes.

Third, the representative dishes of Jiangsu cuisine

There are many classic dishes in Jiangsu cuisine. The following are some representative dishes.

1. Sweet and sour mandarin fish

Sweet and sour mandarin fish is one of the traditional famous dishes in Suzhou, with mandarin fish as the main ingredient and cashew nuts, eggs and other ingredients. The cooked dishes are golden in color, delicious, tender and delicious, and rich in taste.

2.lion's head

Lion's head is one of the traditional famous dishes in Suzhou. It is a meatball dish with pork as the main raw material, which looks like a lion's head, hence the name. The meat of lion's head is fresh and tender, with delicate taste, rich soup and delicious taste.

3. Nanjing salted duck

Nanjing salted duck is one of the special dishes in Jiangsu Province. Duck meat is the main ingredient, with salt, pepper, ginger, onion and other ingredients. Duck meat is delicious, tender and rich in taste.

Fourth, the production steps of Jiangsu cuisine

The following are the steps of cooking Su cuisine.

Steps of making lion's head

Ingredients: pork stuffing, eggs, bread crumbs, Jiang Mo, chopped green onion, salt, soy sauce, cooking wine, white pepper and chicken essence.

Add seasonings such as eggs, bread crumbs, Jiang Mo, chopped green onion, salt, soy sauce, cooking wine, white pepper, chicken essence, etc. into the pork stuffing, stir well and knead into meatballs.

Blanch the meatballs in boiling water, remove and drain.

Put cold oil in a hot pot, add onion and ginger, stir fry until fragrant, add clear water, add boiled meatballs, bring to a boil and turn to low heat for 30 minutes.

Take out the meatballs, put them in a bowl, leave soup in the pot, add chicken essence, salt, chopped green onion and Jiang Mo, boil and pour them on the meatballs.