江苏菜系

Jiangsu Cuisine,Pharmaceutical engineering,Main contents：,Introduction The history of Jiangsu cuisine Cuisine features Food materials Famous dishes,Introduction,Jiangsu cuisine, one of the eight famous Chinese cuisines. It mainly composed of six local food of Nanjing, Yangzhou, Suzhou, Huaian, Xuzhou, Sea state . As early as two thousand years ago, Wu people were good at roasting fish, steaming fish and making fillet. Thousand years ago, duck was the Jinling cuisine.,In short, Jiangsu cuisine is good at stewing, steaming, frying, which pays attention to transfer soup and keep juice, flavor fresh, thick but not greasy, light but not thin, loose bone without losing shape and crisp without losing flavor.,The history of Jiangsu cuisine,Jiangsu is a place where gathers a lot of prestigious chefs. In our country, the first city named after the chef is in Jiangsu. Pengzu made pheasant soup for Yao, so his hometown was called the great Peng Country, where is todays Xuzhou. Liu An, the king of Huainan in the Han Dynasty, invented tofu in the Bagong Mountain. In Song Dynasty, tofu, gluten, bamboo shoots and mushroom were known as vegetarian Four King Kong. The origin of these dishes was related with Jiangsu .,Cuisine features,Rigorous choice of materials, attention to knife and fire, emphasizing the flavor, highlighting ingredients, elegant colors, new modeling, sweet and salty moderate, mild taste. The cooking skills make a lot use of stewing, simmering and warming up.,Food materials,As we know, Jiangsu is the land of plenty, rich products and very rich in food resources. Jiangsu cuisine uses a wide range of materials, the most important material is aquatic products. The famous aquatic products include san xian Yangtze River, Yangcheng Lake hairy crabs and so on.,Famous dishes,Three ducks（三套鸭）,Cooked gansi（煮干丝）,Pork meat pattie