What are the characteristics of Jiangsu food culture?

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

Jiangsu cuisine Huaiyang is located in the middle of Jiangsu, east to Haiqitongtai Yanfu, west to Nanjing Liuhe, south to Jingkou Jintan and north to Huaibei. Suzhou food tastes sweet and elegant.

Its famous dishes include Jinling Roast Duck, Pengcheng Fish Pills, Old Duck Soup, Braised Raw Chicken, Grilled Shop, Tibetan Sheep Fish, Crystal Dishes, Stewed Lion Head with Crab Powder, Farewell My Concubine, Stewed Chicken in Yellow Mud, Stewed Chicken House, Salted Duck, Jinling Duck, Stewed Dog Meat, Golden Spiced Cake, Stewed Chicken Shredded Soup, Braised Bran and Braised Shaguang Fish.

Classification of Jiangsu cuisine:

Jiangsu cuisine is fresh, salty and slightly sweet, and pays attention to the original flavor. Cooking is good at stewing, stewing, stewing, stewing and so on. Choose materials in an eclectic way and make the best use of them.

It is the second largest cuisine in the court. Today, the state banquet is still dominated by Su cuisine. Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisine. Original Jiangsu and Zhejiang cuisine can be divided into Nanjing flavor, Huaiyang flavor, Sunan flavor, Zhejiang flavor and Anhui flavor. Later, Zhejiang cuisine and Anhui cuisine have their own characteristics and become one of the eight major cuisines. The Xuhai flavor of the original Shandong cuisine and the Nanjing, Huaiyang and Sunan flavors of the original Jiangsu and Zhejiang cuisine make up Jiangsu cuisine.