JiangSuCuisine苏菜介绍英文版

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特点：选材严谨，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，又重视调汤，保持原汁原味，风 味清鲜，适宜面广，浓而不腻，酥烂脱骨， 滑嫩爽脆。

Types: Xuhai flavor, Wuxi flavor, Jinling flavor, Huaiyang flavor , Sourthern flavor.

The begger’s chicken

Crab meat’s lion head
Salted duck

Zhenjiang Cured meat

High-ditch foot bundle

The recipe of Ground chicken pot 地锅鸡
ห้องสมุดไป่ตู้
原料： 鸡半只、 （正宗多是整鸡一只，人少饭量也少，半只都没
消化完）
葱、姜、蒜、酱油、料酒、糖、盐、鲜汤、干辣 椒少许、土豆一只、生面少许。
做法：
1、活好的面。不用发酵，面的干湿度要合适， 以不沾手为宜； 2、活好的面分成若干个小面剂，大小以荔枝般
大小就可以；
3、用手把面剂压薄，大小厚薄适度； 4、辣椒、葱、姜、蒜入锅炒出香味； 5、加鸡块，依次入料酒、酱油、糖、盐等调味； 6、稍炒出香味后加鲜汤、土豆，待鲜汤煮沸后 在锅的四周依次把薄饼贴上； 7、中火顶多炖10分钟，饼熟了。

Features:
stingent election materials,production of fine,medium bodied,four distinct seasons.In the cooking technology at stewed,fried,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.

Cuisine Nanjing Suzhou Wuxi

Description
Its dishes emphasize an even taste and matching colour, with dishes incorporating river fish/shrimps and duck.
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.

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 lion’s head;Zhenjiang Cured meat,etc.
JiangSu Cuisine

Part1:History Part2:Features Part3:Types Part4:Famous dishes

Jiangsu cuisine,one of Chinese eight cuisines,referred as Su cuisine.Because the Zhejiang cuisine and Jiangsu cuisine are similar,they are gennerally called Jiangsu cuisine. Mainly including JinLing cuisine, HuaiYang cuisine, Su Xi cuisine and XuHai cuisine.
Its proximity to Lake Tai means it is notable for wide variety of freshwater produce, such as the "Three Whites" - white bait (simplified Chinese: 银鱼; traditional Chinese: 銀魚; pinyin:yín yú), white fish (simplified Chinese: 白鱼; traditional Chinese: 白魚; pinyin: bái yú) and white shrimp (simplified Chinese: 白虾; traditional Chinese: 白蝦; pinyin: bái xiā).