Nanjing's famous cuisine, the local popular duck cuisine, once had the saying that "Jinling duck is the best in the world". Pen & fun & pavilion www.biquge.info after the Ming Dynasty built the capital of Jinling, first appeared Jinling roast duck, and then Jinling salted duck. This dish uses the "osmanthus duck" in the Mid-Autumn Festival in August of that year as raw materials, after re-marinating with hot salt and clear brine, take out the shade and blow dry, cook in water when eating, the skin is white and the meat is red, the fragrance is sufficient, the fresh and tender taste is beautiful, the flavor is unique, and the "plate duck" that appeared at the end of the Ming Dynasty is equally famous, and it sells well in the north and south of the river. Another "stew core" is said to be a minister in the Qing Dynasty, who lived in Nanjing Wanzhuyuan, and never got tired of eating vegetables every day; The stew pit is made from a short-legged yellow cabbage heart, which is delicious, not to mention how delicious! Squirrel mandarin fish is a traditional dish in Suzhou, and it has always been listed as a top dish at banquets in various parts of the Yangtze River. Mandarin fish has long been used in various places, generally steamed or braised mainly, and the preparation of mandarin fish dishes that resemble squirrels is first in the Suzhou area. When the Qianlong Emperor of the Qing Dynasty went down to the south of the Yangtze River, he had served a meal in the Songhelou restaurant in Suzhou, the chef used the carp to come out of the bone, carved the pattern on the fish meat, added the seasoning and slightly pickled, dragged on the egg yolk paste, after the hot oil pan was tender and matured, poured on the sweet and sour marinade that boiled hot, the shape is like a mouse, the outside is crispy and the inside is tender, sweet and sour and delicious.

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Wuxi famous cuisine. Liangxi is a river in Wuxi, a famous city in southern Jiangsu, named after Xiao Liang in the Southern Dynasty who repaired it, and Liangxi is also another name for Wuxi. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Wuxi celebrity chefs will be live eel shredded, into the oil pan fried crispy, in the use of wine, soy sauce, sugar, monosodium glutamate, five-spice powder made of thick brine stew, so that the eel silk tightly wrapped in marinade, sweet and crispy when eating, is the best wine delicacies. Later, it became well-known in Jiangsu and became a traditional specialty dish in Wuxi.

Jiangsu cuisine uses a wide range of ingredients, mainly fresh from rivers, lakes and seawater; The knife work is fine, the cooking methods are diverse, and he is good at stewing and simmering; The pursuit of the original taste, fresh and peaceful, strong adaptability; The style of the dishes is elegant, and the shape and quality are beautiful.

Jiangsu is the land of fish and rice, with abundant products and rich dietary resources. Famous aquatic products include the Yangtze River three fresh (anchovy, saury, pufferfish), Taihu Lake whitebait, Yangcheng Lake clear water hairy crab, Nanjing Longchi crucian carp and many other seafood.

Excellent vegetables include Taihu Lake Uranai, Huai'an Pulai, Baoying Lotus, Chestnut, Chicken Head Meat, Coconut White, Winter Bamboo Shoots, Water Chestnut and so on.

In addition, some rare birds and game, all of which provide a strong material foundation for Jiangsu cuisine.

The style of Jiangsu cuisine is fresh and elegant, which is reflected in the fine knife work and changeable knife skills. Whether it is craft cold cuts, hot dishes, or melon and fruit carving. Or deboned and muddy, or carved clearly, all show exquisite knife skills.

Farewell My Concubine Ingredients: soft-shelled turtle, tender hen, fresh soup seasoning: wine, refined salt, green onion, ginger, ham, shiitake mushrooms, winter bamboo shoots.

Method: Slaughter and wash the soft-shelled turtle, blanch it in a pot of boiling water, remove the blood, remove it and wash it, dry it with a cleaning cloth, cover the shell, remove the internal organs of the tender hen and wash it, cut off the claws, cross the wings and stuff it in the chicken's mouth to blanch, remove the blood, wash it with water, put the soft-shelled turtle and chicken into the pot and add fresh soup, wine, refined salt, green onions, ginger, ham, mushrooms, winter bamboo shoots and cover the basket and steam until the soup is thick and the chicken and fish are rotten, take out the green onion and ginger, add monosodium glutamate, and the green cabbage heart is slightly steamed. Features: The soup is mellow, the meat is crispy, and the umami is strong.

Ingredients for lion's head: 150 grams of pork belly, 10 grams of water chestnuts, 10 grams of mushrooms, 5 cabbage hearts, a little ginger.

Seasoning: 500 grams of peanut oil (100 grams of actual oil consumption), 12 grams of salt, 10 grams of monosodium glutamate, 5 grams of sugar, 30 grams of corn starch, 150 grams of chicken broth, 10 grams of dark soy sauce, 5 grams of sesame oil.

Method: Chop the pork belly into meat puree, cut rice with water chestnut and winter ru, add salt, monosodium glutamate, and corn starch until the meat is gelatinized, and make four large balls. Blanch the cabbage hearts with boiling water, scoop them up and put them on a plate, and slice the ginger. Boil the oil in a pan, put in the large meatballs at a temperature of 130 degrees, fry them until golden on the outside and cook them on the inside, and set aside. Leave oil in the pot, add ginger slices, add chicken broth, put in large meatballs, add salt, monosodium glutamate, sugar, dark soy sauce, cook over low heat until the juice is thick, and then thicken the juice with wet cornstarch and put it on a plate.

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Jinling saltwater duck raw material: duck. Seasoning: refined salt, Sichuan pepper, five-spice powder, green onion, ginger, star anise, balsamic vinegar. Method: Duck slaughter and clean, soak in clean water to remove blood and wash it, drain the water, heat the wok and put refined salt, Sichuan pepper, five-spice powder, pour it into the bowl after frying, and wipe the duck with hot salt. Then put the duck into the pot to marinate for 1.5 hours and take it out, and then put it into the clear brine tank and soak it for about 4 hours, add water to the pot, boil it over high heat, put green onions, ginger, star anise, balsamic vinegar, put the duck legs up, head down into the pot, simmer for 20 minutes, lift the duck legs when the blisters are around, drain the soup in the duck's belly, and then put the duck into the soup, fill the belly with soup, and so repeat three or four times, then simmer for about 20 minutes to take out and drain the soup, cool it down, and change the knife to the plate when eating.

Features: The skin color is jade white and oily, the duck meat is slightly red and tender, the skin is fat and the bones are fragrant, and the taste is delicious and delicious.

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Squirrel mandarin fish ingredients: 1 fresh mandarin fish (weighing about 750 grams), 15 green peas, cooked shrimp.

Seasoning: 25 grams of Shao wine, 11 grams of refined salt, 11 grams of green onion, 200 grams of sugar, 100 grams of lemon juice, 50 grams of tomato sauce, 150 grams of dry starch, 100 grams of custard powder, 40 grams of wet starch, 1500 grams of salad oil, 150 grams of cooked lard. Method: Remove the scales and gills of the mandarin fish, disembowel, and wash it. Cut off the head of the fish obliquely with the full pectoral fin, cut it along the length from the chin of the fish's head, gently pat it flat with the knife surface, and slice it along both sides of the spine to the tail (the tail of the fish should not be broken), cut off the backbone, and remove the chest spur. Then on the fish meat first straight (knife distance of about 1 cm), and then oblique cut (knife distance of 3 cm), deep to the fish skin (do not break the skin), into a diamond-shaped knife pattern. Then use 15 grams of Shao wine and 1 gram of refined salt to mix well in a bowl, smear on the fish head and fish meat, then roll on the dry starch, and pick up the fish tail with your hands to shake off the remaining powder. Put the tomato sauce in a bowl, add 10 grams of fresh soup, sugar, vinegar, wine, 10 grams of salt, wet starch, and stir into a sauce. Wok on the fire, under the lard burned to eighty percent hot, two pieces of fish meat rolled up, cocked the fish tail into a squirrel shape, then one hand to pick up the neck of the fish, one hand with chopsticks to hold the other end, put into the oil pan slightly fried into shape, and then the whole body into the fried until light yellow, when the oil temperature rises to eighty percent hot, then put in the re-fried until golden brown, take out and put it on the plate, put on the fish head to fight into a squirrel shape. Leave a little oil in the pot, stir-fry the green onion section and take it out, then add peas to fry it, pour in the sauce, after the fire is thick, add 75 grams of cooked lard and cooked shrimp and fry well, pour in sesame oil, and pour it on the fish.

Features: golden fish color, crispy on the outside and loose on the inside, golden red marinade, sweet and sour, fragrant and delicious.

Su cuisine is composed of Huaiyang cuisine, Suxi cuisine, Jinling cuisine, and Xu Hai cuisine. Its taste is fresh and fresh, salty and slightly sweet, focusing on the original taste. Cooking skills are good at stewing, stewing, simmering, and cooking. The selection of materials is eclectic, and the materials are used to the fullest.