When it comes to Jiangsu, everyone can't help but marvel at its extremely advantageous geographical conditions and the life of its rich people.
Indeed, in the whole country, it seems that there is no province or city with vast plains and numerous rivers, lakes and rivers like Jiangsu. Therefore, since ancient times, Jiangsu Province has gathered businessmen and students from all over the world. After thousands of years, the dishes of Jiangsu have also demonstrated the five flavors and six flavors, and the elegant and colorful style.
As the saying goes, fireworks go down in Yangzhou in March. Yangzhou not only has beautiful scenery, but also has Huaiyang cuisine, which can be regarded as the first of the four major cuisines. In addition to Huaiyang cuisine, which can be unrivaled in the world, Jiangsu also has Jinling cuisine, which is salty and delicious, as well as sweet and sweet. The delicious Subang dishes are comparable to those of other cuisine players.
Next, the author will introduce to you six more famous dishes in Jiangsu Province, each of which can be called the "Soul of Suzhou Cuisine". Let's see how many dishes you have eaten!
- Big boiled dried shreds
When it comes to Jiangsu cuisine, it is inevitable that the famous big boiled dried silk in Huaiyang cuisine is indispensable. Across the country, there are few other places where cooks can cook a bland tofu skin to a mellow, succulent, tender and juicy state. And all of them contain Huaiyang cuisine's concept of strictness and patience in cooking.
In fact, if you want to make a big boiled dried silk, you must cook its soul soup. A high-quality boiled dried shredded silk, just the soup inside has to be simmered with free-range chicken for a day. This results in an attractive golden color. Finally, dipped shredded tofu in chicken broth and eaten together, not to mention how delicious it is.
- Steamed shad
There is a saying that goes well, "One hates crabapples without fragrance, and the other hates shad's spiny". Although anchovy has many spines, it has won the joy of a large number of diners with its delicious and tender characteristics. As early as the Republic of China, the way of eating steamed shad has spread. After 100 years of development, it is hard to find wild shad in the Yangtze River.
Nowadays, the shad we eat are basically artificially cultured species imported from foreign countries. All the dishes are delicious. This dish fully embodies the concept of "Su cuisine" that pursues the freshness of ingredients. When steaming this dish, it is important not to remove the scales, which adds a unique flavor to the finished dish.
- Ground Pot Grass Chicken
This dish is especially popular in Huishan Lake in Xuzhou and Huaibei in Anhui. In the author's opinion, this dish is full of the bold and enthusiastic characters of the people of the two places. Just imagine how happy and beautiful it is when a large family gathers around a pot, chatting and laughing while eating delicious pot chicken.
This dish is very particular about the selection of materials when making it, and only grass chickens raised by farmers can be used. This chicken is tender, juicy, and not dry at all. When eating, it will also be pasted on the sides of the pan to cook together. The browned soft and glutinous noodles are soaked in the soup of the finished dish and eaten together, the taste is not too satisfying.
- Steamed Chinese preserved meat
The people of Jiangsu have already reached the level of perfection in the use of microorganisms to deduce the flavor of ingredients. There is such a steamed sausage, which can not only enter the table of ordinary people, but also can be on the banquet of business banquets. The bacon, salted duck and sausages in the finished dishes are even more salty and fragrant. After eating a bite and chewing slowly, I only feel the aftertaste for a long time.
- Osmanthus Chicken Head Rice
When visiting Suzhou, you must taste the elegant and colorful sweet-scented osmanthus chicken head rice. Many people may not know what this is, in fact it is a specialty of Jiangnan water town. It is a plant that grows in lakes. People mostly use its fruit to make soup. The finished dish not only looks very attractive, but also has high nutritional value.
- Grass head circle
In my opinion, this dish is a very good wine dish. It is a delicious dish made with golden cauliflower and pig intestines. A little white wine is also added during cooking to remove the bitterness of the grass head. In the finished dish, the pig intestines are fragrant and delicious, and the golden cauliflower plays a role in improving the freshness and removing the greasy. It is a rare delicacy.
The above are the six famous Jiangsu dishes that I have introduced to you, each of which can be called the "soul of Suzhou cuisine". If you have the opportunity to come to Jiangsu, you must have a good taste.