Jiangsu's famous dishes include grilled square, crystal trotters, Yangzhou fried rice, stewed crab roe lion's head, Jinling meatballs, white sauce cabbage, yellow mud stewed chicken, stewed chicken fu, salted duck (Jinling duck), snail shrimp, honey sauce fire party, cherry meat, mother oil boat duck, rotten paste, yellow stewed chestnut chicken, lettuce whitebait soup, Wan San hoof, Xiang oil eel paste, Jinxiang cake, chicken soup boiled dry shreds, meat stuffed with raw bran, anchovy shrimp, three sets of duck, Wuxi meat bones, Liangxi crispy eel, Suzhou-style sauce meat and sauce duck, Peixian dog meat, etc. Pen ~ fun ~ pavilion www.biquge.info

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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.

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Huai'an's long fish mat, that is, the yellow eel mat, has as many as 100 varieties. Yangzhou's three sets of duck, slippery chicken, braised chicken, stewed soft-shelled turtle, boiled dried shreds, sweet and sour mandarin fish, double-skin saury, Wensi tofu, stewed lion's head, Zhenjiang's crystal trotters, steamed anchovies, Jingjiang's dried meat, Yixing's steam-pot chicken,

Nanjing's Jinling salted duck, stewed vegetable core, plate duck, pine nut meat, anchovy shrimp, egg siu mai, Suzhou's squirrel mandarin fish, three shrimp tofu, white sauce yuan fish, Ulva pond fish fillet, rouge goose, eight treasure boat duck, snowflake crab juice, fried prawns, Changshu called Huazi chicken, Wuxi mirror box tofu, cherry meat, Liangxi crispy eel, Banpu lotus iron finch.

Xuzhou's Yiya Five-Flavor Chicken, Fuliji Roast Chicken, Bawang Farewell My Concubine, Mandarin Duck Chicken, Green Onion Roasted Lonely Goose, Lotte Duck, Concubine Ji with Longyan, Grass Chicken in the Pot, Gupei Guojia Roast Chicken, Xuzhou Three Carp, Xuzhou Four-hole Carp, Longmen Fish, Liang King Fish, Pengcheng Fish Balls, Healed Moxibustion Fish, Golden Toad Play Beads, Fish Belly Tibetan Mutton, Fish Juice Mutton, Turtle Juice Dog Meat, Dongpo Gift Meat, Xinyi Bundle Fragrant Hoof, Taixu Balls, Kaiyang Stir-fried Moss Vegetables, Stars Holding the Moon, Winter Melon Four Spirits, Xichugong Vegetables, Fried Golden Cicada, Longevity Noodles, Steamed Buns, Butterfly Dumplings, Children's Crisp, Honey Three Knives, Childish soup, what soup, spicy soup, meatball soup, hot porridge, imperial porridge, ancient Pi porridge, mica soup, turtle beating, osmanthus hawthorn cake, dried moss, Fengxian apple, Peixian winter peach, Peixian radio and television cold noodles, Lianglai wind spicy soup, Suining sausage, Pizhou ginkgo biloba, etc.

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Xuzhou cuisine. The ancients believed that fish and sheep were the most "fresh" foods in the world, and cooking these two freshest foods together was even fresher, so there was the famous dish of "Yang Fang Tibetan Fish". Who invented this dish is unknown, but it is related to the legendary character of "Peng Zu", this person is surnamed Xuan, born in the Xia Dynasty, legend has it that he lived 767 years old, some people say that he lived more than 800 years old, and Peng Zu was a symbol of longevity in ancient times. Peng Zu is good at mixing soups, and he is dedicated to Yao, and is deeply praised by Yao. It is estimated that Peng Zu can make soup and definitely cook, so we might as well think that "Yang Fang Tibetan Fish" was invented by Peng Zu or his descendants.

The oldest famous dish of "Sheep Fang Tibetan Fish" has been circulated in some restaurants in Xuzhou to this day, and it has been made into mature food in modern times. The ancient name of Xuzhou was Pengcheng, Pengchengguo, which was the land of Emperor Yao in Pengzu, so this dish has a lot to do with Pengzu. Peng Zu has a study of soup, the soup pays attention to a fresh word, so he also pays attention to "fresh" in the dish, cooking the sheep and fish together, thinking that it is the freshest and fresher, and the ancient Chinese character "Xian" also comes from the famous dish of "Yang Fang Tibetan Fish", and it is also a highlight of Peng Zu's food culture.

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Overlord Farewell My Concubine, formerly known as Dragon and Phoenix Braised Princess. When Xiang Yu held the founding ceremony of Pengcheng (Xuzhou), the king of the capital, prepared a "dragon and phoenix banquet" for the grand ceremony. According to legend, it was designed by Yu Ji Niangniang herself. "Dragon and phoenix stew" is the main large item in the "dragon and phoenix feast". Its material is "turtle" (turtle belongs to the aquarium, the head of the dragon aquarium) and pheasant (pheasant belongs to the feather family, the head of the phoenix feather family), so it is extended to the dragon and phoenix to meet and get the name. Turtles and pheasants are now replaced by turtles and chickens. This dish has been passed down from generation to generation and is a famous dish in Xuzhou and has become an indispensable dish at festive banquets.

Yangzhou's traditional famous dish, the Qing Dynasty's "Diao Ding Ji" has recorded the production method of set of ducks, which is "fat duck boneless, plate duck also boneless, filled into the duck belly, steamed very rotten, the whole offering". Later, the chef of Yangzhou put the lake duck, wild duck and vegetable pigeon three birds together, and stewed it in a purple sand pot produced in Yixing, and stewed it in a wide soup over low heat. The domestic duck is fat and tender, the wild duck is crispy, the vegetable pigeon is fine and fresh, and the flavor is unique.

It is related to the Qianlong Emperor of the Qing Dynasty who went down to the south of the Yangtze River. Qianlong went to the south of the Yangtze River six times, and the local officials in Yangzhou hired famous chefs to cook delicacies for the emperor, among which there was a "Nine Silk Soup", which was made with dried tofu and ham shreds, stewed in chicken soup, and the taste was extremely delicious. In particular, the dried shreds are cut finely, the penetration of the flavor is better, and the inhalation of various umami flavors is spread all over the world, so it is renamed "boiled dried shreds". Boiled with shredded chicken and shredded ham is called dried shredded chicken, and the addition of open foreign is open dried shredded, and the addition of shrimp is dried shredded shrimp.

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Legend has it that it began in the Sui Dynasty. After Emperor Yang of the Sui Dynasty came to Yangzhou to see the Qionghua, he was very nostalgic for the four famous scenery of Wansong Mountain, Qiandun, Ivory Forest and Sunflower Gang in Yangzhou. Returning to the palace, the Imperial Chef made four delicacies based on the above four scenes, namely squirrel mandarin fish, money shrimp cakes, ivory chicken strips, and sunflower meat. The emperor was full of praise and gave a banquet to his ministers. Since then, these dishes have spread all over the country. In the Tang Dynasty, the famous chef in the Mansion of Xunguo was inspired by the "sunflower offering meat" and made the huge meat balls into sunflower shapes, with a unique shape, like the head of a lion, which can be braised or stewed; The stew is more tender, and after adding crab powder, it becomes "stewed crab roe lion's head", which is popular in the Zhenyang area.

Also known as Zhenjiang Meat, according to legend, more than 300 years ago, the owner of a small hotel in Jiuhai Street, Zhenjiang bought back four pig's trotters on a hot day, and wanted to marinate them with salt, but he misused the nitrate used by his father-in-law to make firecrackers. Who knows that the meat quality has not changed, the reverse marinade is more hard and fragrant, and the meat is red and white. After soaking in water, blanch the water too clearly, then add green onion ginger, Sichuan pepper, fennel, cinnamon, add water and simmer. I wanted to detoxify at high temperatures, but the aroma was tangy. The aroma attracted the fairy Zhang Guolao, who became a white-haired old man to buy, and ate three and a half of the four food hooves, and the shopkeeper ate the remaining half, only to feel that the taste was extremely delicious, and then used this method to make the meat.