文档介绍：anosu cuisine
苏
菜
地理位置
石
Jiangsu Cuisine originated from the
Pre-Qin Period(221-206BC), became
famous during the Song(960-1279 )and
Tang(618-907)Dynasties, and was
recognized as a distinct regional style
during the Ming(1368-1644)and Qing
(1644-1911)Dynasties. This cuisine
includes dishes from NanJing
Yangzhou, Suzhou, and zhenJiang
History
Jiangsu, China four dishes of vegetables,
referred to as. as a result of jiangsu and
Zhejiang cuisine is similar, and therefore
referred to as river developed system
developed Mainly in Nanjing, Yangzhou,
Suzhou, Huaian Xuzhou. Haizhou six local
cuisine. More than 2000 years ago, Wu Ren
is good broiled fish, steamed fish and fish
One thousand years ago, the duck is Jinling
food. When the Southern Song Dynasty
and developed with the"South Jiangsu
feed"the big two.
Features:
stringent election materials production of
fine. medium bodied four distinct
seasons. In
the cooking technology at
stewed, fried, stewed fossa, burning, and
pay attention to adjust the soup, keep the
original flavor refreshing, wide
adaptability, strong but not greasy, thin
rather thin, crisp sodden off the bone,
tender and crisp.
特点满选料严谨,制作精良口味适中,四季分明
在烹调技术上擅长烧、焖、烩,窝、炒,又重视
而不腻,酥烂脱骨,涫嫩爽脆。透直面,浓
味
味清
Types
Xuhai flavor
Wuxi flavor
Huaiyang flavor,
Jinling flavor
Southern flavor
Representative dishes
Xuzhou's Farewell to My Concubine, ground
chicken pot; Wuxi beauties feast; great cook
Gansi Yangzhou, three ducks; Jinling salted
duck; Changshu Beggar Chicken; Suzhou
braised lion head, squirrel mandarin fish;
High-ditch foot bundle, crab meat lions
head; Zhenjiang Cured meat, etc.
徐州的霸王别姬,地锅鸡;无锡西施宴;扬州的大
煮干丝,三套鸭;金陵盐水鸭;常熟叫化鸡;苏州红
烧狮孑头,松鼠鳜鱼;高沟捆蹄;蟹粉狮子头;
镇江肴肉等
Farewell My concubine
霸王别姬
Ground chicken pot
地锅鸡
Jinling salted duck
金陵盐水鸭