The elegant color, novel sculpts, with salt and sweet taste of the Jiangsu Cuisine will soothe your stomach!
Derived from the native cooking styles of the Jiangsu region in China, Jiangsu cuisine is one of the Eight Culinary Traditions of China. The style of this cuisine is both mild and healthy. Its main cooking techniques are braising and stewing, thereby enhancing the original flavor and sauce. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up.
The main characteristics of Jiangsu cuisine include:
(1) Distinguished for exquisite ingredients, freshness and aliveness.
(2) High cutting techniques.
(3) Have a good command of duration and degree of heating and cooking.
(4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet.
(5) Pay great attention to soup, which is strong but not greasy, and delicious.
The Jiangsu cuisine has several branches: Nanjing cuisine - its dishes emphasize an even taste and matching color, with excellent dishes incorporating river fish/shrimps and duck; Suzhou cuisine - emphasis on the selection of material, stronger taste than Nanjing cuisine, and with a tendency to be sweeter than the other varieties of the cuisine; Wuxi cuisine - famed for the numerous types of congee.
The menu of Jiangsu cuisine is long and the most highly recommended dishes include:
Butterfish in Creamy Juice with Lotus Smell - Butterfish is one of the three treasures (including hilsa herring, cutlass fish and butterfish) from the Yangtze River. Butterfish in Creamy Juice with Lotus Smell features thick and tender fish meat, no fishbone, and a delicious taste.
Caigen Large Meatballs - A representative of Jiangsu Cuisine. At the banquet to celebrate the founding of the People‘s Republic of China, Premier Zhou Enlai entertained Chinese and foreign honored guests with this dish, which was spoken highly by guests. Though made of meat, this dish is not greasy, but delicious and refreshing.
Sanfengqiao Soy Sauce Spareribs - Sanfengqiao Soy Sauce Spareribs, which is prepared with high-quality spareribs, and more than 20 natural precious seasonings, features a red and bright color, soft bones, tender meat, a slightly sweet taste. This dish has been well known at home and abroad.
Three sets of ducks - an interlinking dish, that is to put pigeon into wild duck, then put the wild duck into a fowl duck. When stewed, the fowl duck is tender, the wild one crisp, and the little pigeon delicate!
Boiled dry thread of Tofu - thanks to the exquisite skill of the chefs, the Tofu can be cut into very thin threads which have chances to absorb the savor of soup. When chicken pieces added to the soup, the dish is called 'chicken dry thread'; likewise, when shrimp added, it makes 'shrimp dry thread'.
Lion's head braised with crab-powder - there is a metaphor in the dish name. In actual fact the Lion's head is a conglomeration of meat that is shaped like a sunflower and resembles a lion's head. It can be braised in a clear soup, or be red-cooked in a dense soup. A seasoning of crab powder enhances the flavor.
Derived from the native cooking styles of the Jiangsu region in China, Jiangsu cuisine is one of the Eight Culinary Traditions of China. The style of this cuisine is both mild and healthy. Its main cooking techniques are braising and stewing, thereby enhancing the original flavor and sauce. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up.
The main characteristics of Jiangsu cuisine include:
(1) Distinguished for exquisite ingredients, freshness and aliveness.
(2) High cutting techniques.
(3) Have a good command of duration and degree of heating and cooking.
(4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet.
(5) Pay great attention to soup, which is strong but not greasy, and delicious.
The Jiangsu cuisine has several branches: Nanjing cuisine - its dishes emphasize an even taste and matching color, with excellent dishes incorporating river fish/shrimps and duck; Suzhou cuisine - emphasis on the selection of material, stronger taste than Nanjing cuisine, and with a tendency to be sweeter than the other varieties of the cuisine; Wuxi cuisine - famed for the numerous types of congee.
The menu of Jiangsu cuisine is long and the most highly recommended dishes include:
Butterfish in Creamy Juice with Lotus Smell - Butterfish is one of the three treasures (including hilsa herring, cutlass fish and butterfish) from the Yangtze River. Butterfish in Creamy Juice with Lotus Smell features thick and tender fish meat, no fishbone, and a delicious taste.
Caigen Large Meatballs - A representative of Jiangsu Cuisine. At the banquet to celebrate the founding of the People‘s Republic of China, Premier Zhou Enlai entertained Chinese and foreign honored guests with this dish, which was spoken highly by guests. Though made of meat, this dish is not greasy, but delicious and refreshing.
Sanfengqiao Soy Sauce Spareribs - Sanfengqiao Soy Sauce Spareribs, which is prepared with high-quality spareribs, and more than 20 natural precious seasonings, features a red and bright color, soft bones, tender meat, a slightly sweet taste. This dish has been well known at home and abroad.
Three sets of ducks - an interlinking dish, that is to put pigeon into wild duck, then put the wild duck into a fowl duck. When stewed, the fowl duck is tender, the wild one crisp, and the little pigeon delicate!
Boiled dry thread of Tofu - thanks to the exquisite skill of the chefs, the Tofu can be cut into very thin threads which have chances to absorb the savor of soup. When chicken pieces added to the soup, the dish is called 'chicken dry thread'; likewise, when shrimp added, it makes 'shrimp dry thread'.
Lion's head braised with crab-powder - there is a metaphor in the dish name. In actual fact the Lion's head is a conglomeration of meat that is shaped like a sunflower and resembles a lion's head. It can be braised in a clear soup, or be red-cooked in a dense soup. A seasoning of crab powder enhances the flavor.
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