Jiangsu cuisine, one of the eight traditional Chinese cuisines, referred to as Su cuisine. Because Su cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisines. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local dishes. Jiangsu cuisine originated more than 2,000 years ago, of which Jinling cuisine originated in the pre-Qin period, when the Wu people were good at making hot fish, steamed fish and fish fillets, and more than a thousand years ago, duck was already a Jinling cuisine. During the Southern Song Dynasty, Su cuisine and Zhejiang cuisine were the two pillars of "southern food"
Su cuisine is good at stewing, stewing, steaming, stir-frying, pay attention to the soup, keep the original juice of the dish, the flavor is fresh, thick but not greasy, light and not thin, crisp and loose without losing its shape, smooth and crisp without losing its taste (picture from the Oriental IC)
Roasted fang, is a local traditional dish in Yangzhou, improved from the char siu suckling pig. Qing Dynasty Yangzhou gentry, salt merchants are often used to entertain guests, it and char siu duck and char siu mandarin fish known as Yangzhou three forks, roasted side to green onion white as the main ingredient, roast party cooking skills to grilled dishes, the taste belongs to the fried roast taste. On the palate, the skin is crisp and the flesh is dry and crispy. (Image from Oriental IC)
Crystal dish meat, also known as crystal dish hoof, Zhenjiang dish meat, is a traditional dish in Zhenjiang City, Jiangsu Province, belonging to the Su cuisine. After the dish is made, the meat is red and white, smooth and crystalline, and the brine is transparent, just like crystal, so it is called "crystal". When eaten, it has the characteristics of lean meat crisp, fat meat is not greasy, crisp and tender, etc., accompanied by ginger shredded and Zhenjiang balsamic vinegar, it is a unique flavor.
Later, due to the similar pronunciation of nitrate and dish, it was renamed "crystal meat". Because the flesh of the dish is bright red and the skin is crystal, it is also called crystal hoof. (Image from Oriental IC)
Stewed crab powder lion's head, is a traditional famous dish in Yangzhou, Jiangsu Province, belongs to the Huaiyang cuisine, the lion's head is fat and tender, the crab powder is fragrant, the green vegetables are crisp and clear, the fragrance is full of flavor after eating, and the teeth and cheeks are fragrant. At the same time, it has the effect of nourishing the body, double tonic conditioning of qi and blood, healthy spleen and appetizer conditioning, and malnutrition conditioning. (Image from Oriental IC)
Jinling balls, is a traditional famous dish in Nanjing, belongs to Jinling cuisine, is one of the famous dishes of Jinling cuisine. Soft and mellow, crispy and fragrant, the soup is thick and the taste is thick. Rich in protein, calcium, phosphorus, iron, vitamins and carbohydrates and other nutrients, it has the effect of nourishing liver and yin, tonifying kidney fluid, and stomach and intestines. (Image from Oriental IC)
Called Hua Chicken, also known as Changshu Called Hua Chicken, is a traditional dish in Changshu, Jiangsu Province, which belongs to the Jiangsu and Zhejiang cuisines. The main ingredients are chicken, etc., fried and grilled. The entrance is crisp and tender, and the flavor is unique.
According to legend, a long time ago, there was a man named Huazi, who begged for food along the way and wandered to a village in Changshu County. One day, he came across a chicken and wanted to slaughter it for cooking, but he had no cooking utensils or seasonings. He came to the foot of Yushan Mountain, killed the chicken and removed the internal organs, coated the hair with yellow mud and firewood, simmered the painted chicken in the fire, waited for the mud to dry the chicken, peeled off the mud shell, and the chicken feathers also fell off with the mud shell, revealing the chicken meat. (Image from Oriental IC)
Qing stewed chicken fu is a local traditional dish that is popular in nanjing, Jiangsu Province, and belongs to the Su cuisine Jinling cuisine. This dish is prepared using the traditional stew method, and the soup is clear and mellow, and the mouth is crisp and delicious.
The famous scholar Hu Xiaoshi loved this dish during his lifetime, and it was a must for every banqueter. It is said that "the chicken is fresh and crisp, and the clear soup tastes mellow and white". (Image from Oriental IC)
Saltwater duck, is a famous specialty of Nanjing, belongs to Jinling cuisine, is one of the representatives of Jinling cuisine, also known as osmanthus duck, is a Chinese geographical indication product. Because Nanjing has the nickname of "Jinling", it is also called "Jinling Saltwater Duck", which has a long reputation and has a history of more than 2,500 years. (Image from Oriental IC)
Golden Cake (Image from Oriental IC)
Chicken soup boiled dried shredded, characteristic of traditional famous dishes, belongs to the Huaiyang cuisine. It has always been promoted as a delicious meal on the table, and a housekeeper dish in Huaiyang cuisine. The raw materials are mainly Huaiyang Fang dry, the knife work requirements are extremely fine, the fresh flavor of a variety of condiments is cooked, compounded into dried tofu silk, eat refreshing and appetizing, exceptionally precious, not tired of food. (Image from Oriental IC)
Meat stuffed raw bran, also known as raw bran stuffed meat, raw bran meat round, is a traditional local dish in Wuxi, Jiangsu Province, belonging to the Su cuisine. With a thin and shiny skin, tender and juicy meat filling, and a clear and delicious soup, this dish is a local dish with a unique flavor. Wuxi calls water gluten raw bran. Raw gluten is just washed water gluten, which is characterized by white, delicate texture, flexibility and smoothness, strong plasticity, and is one of the raw materials for cooking vegetarian dishes. (Image from Oriental IC)
Anchovy shrimp, is the traditional famous dish of Nanjing, belongs to Jinling cuisine, is one of the representatives of Jinling cuisine (Jingsu cuisine), together with squirrel fish, egg roast, beauty liver and called "Jingsu cuisine four famous dishes", the document "White Gate Recipe" has its record.
The main ingredients are river shrimp, egg white, peas, etc., shrimp meat is white, the tail shell is bright red, shaped like a phoenix tail, lined with green green beans, bright colors, shrimp flavor is tender, accompanied by duck oil cooking, its taste is more beautiful. It is not only rich in nutrients, nourishing blood and solidifying essence, but also can delay aging and improve the body's disease resistance and immune function. (Image from Oriental IC)
Three sets of ducks is a special traditional dish in Yangzhou and Gaoyou regions of Jiangsu Province. Using wild duck as the main ingredient, the cooking techniques of the three sets of duck are mainly stewed vegetables, and the taste is salty and umami. The "three sets of ducks" domestic ducks are fat and tender, the wild ducks are fragrant, and the vegetable pigeons are fine and crispy, and the taste is excellent. Some people praise this dish for its charm of "smelling the horse and knowing the taste of parking". Later, the chef of Yangzhou Restaurant filled the wild duck boneless into the domestic duck, and the vegetable pigeon boneless filled the wild duck, and created the "three sets of ducks". Because of its unique flavor, it soon became famous throughout the country. (Image from Oriental IC)
Sanfengqiao sauce ribs, commonly known as Wuxi meat bones, a traditional dish in Wuxi, Jiangsu Province, belongs to the Su cuisine family. It has a history of nearly 140 years since its inception, and is one of the three famous specialties of Wuxi. (Image from Oriental IC)
Pork head with sauce
Ingredients: 5 catties of pig's head, 3 pieces of green onion, 3 pieces of ginger, 2 star anise, 2 dried peppers, about 15 grains of rock sugar, about 15 grains of peppercorns, 1 piece of cinnamon, 3 pieces of hawthorn, 2 tbsp of dark soy sauce and seafood soy sauce, 5 tbsp of bean paste (picture from oriental IC)