JiangSuCuisine 苏菜介绍 英文版

1、JiangSu CuisinePart1:HistoryPart1:HistoryPart2:FeaturesPart2:FeaturesPart3:TypesPart3:TypesPart4:Famous dishesPart4:Famous dishesJiangsu cuisine,one of Chinese eight cuisines,referred as Su cuisine.Because the Zhejiang cuisine and Jiangsu cuisine are similar,they are gennerally called Jiangsu cuisin

2、e. Mainly including JinLing cuisine, HuaiYang cuisine, Su Xi cuisine and XuHai cuisine.FeaturesFeatures: :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

3、flavor,refreshing,wide adaptability,strong but not greasy,thin rather thin,crisp sodden off the bone,tender and crisp.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.CuisineCuisineDescripti

4、onDescriptionNanjingIts dishes emphasize an even taste and matching colour, with dishes incorporating river fish/shrimps and duck.SuzhouEmphasis on the selection of material, stronger taste than Nanjing cuisine, and with a tendency to be sweeter than the other varieties of the cuisine.WuxiIts proxim

5、ity 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:yn y), white fish (simplified Chinese: 白鱼; traditional Chinese:白魚; pinyin:bi y) and white shrimp (simplified Chinese: 白虾; traditi

6、onal Chinese: 白蝦; pinyin:bi xi).Representative dishesRepresentative dishesXuzhous 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，

7、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，苏州红烧狮子头，松鼠鳜鱼，高沟捆蹄，蟹粉狮子头，镇江肴肉等。The beggers chickenCrab meats lion headSalted duckZhenjiang Cured meatHigh-ditch High-ditch foot foot bundlebundle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