苏菜地理位置JiangsuCuisineoriginatedfromthePre-QinPeriod(221-206BC),becamefamousduringtheSong(960-1279)andTang(618-907)Dynasties,andwasrecognizedasadistinctregionalstyleduringtheMing(1368-1644)andQing(1644-1911)Dynasties.ThiscuisineincludesdishesfromNanJingYangzhou,Suzhou,andZhenJiang.HistoryJiangsu,Chinafourdishesofvegetables,referredtoas.AsaresultofJiangsuandZhejiangcuisineissimilar,andthereforereferredtoasriverdevelopedsystemdeveloped.MainlyinNanjing,Yangzhou,Suzhou,Huaian,Xuzhou,Haizhousixlocalcuisine.Morethan2000yearsago,WuRenisgoodbroiledfish,steamedfishandfish.Onethousandyearsago,theduckisJinlingfood.WhentheSouthernSongDynasty,anddevelopedwiththe"SouthJiangsufeed"thebigtwo. Features:stringentelectionmaterials,productionoffine,mediumbodied,fourdistinctseasons.Inthecookingtechnologyatstewed,fried,stewed,fossa,burning,andpayattentiontoadjustthesoup,keeptheoriginalflavor,refreshing,wideadaptability,strongbutnotgreasy,thinratherthin,crispsoddenoffthebone,tenderandcrisp.特点:选料严谨，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，保持原味汁，风味清鲜，适宜面广，浓而不腻，酥烂脱骨，滑嫩爽脆。Types:Xuhaiflavor,Wuxiflavor,Huaiyangflavor,Jinlingflavor,Southernflavor.Representativedishes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Xuzhou'sFarewelltoMyConcubine,groundchickenpot;Wuxibeautiesfeast;greatcookGansiYangzhou,threeducks;Jinlingsaltedduck;ChangshuBeggarChicken;Suzhoubraisedlionhead,squirrelmandarinfish;,High-ditchfootbundle,crabmeatlion'shead;ZhenjiangCuredmeat,etc.霸王别姬FarewellMyConcubineGroundchickenpot地锅鸡Jinlingsaltedduck金陵盐水鸭crabmeatlion'shead蟹粉狮子头ZhenjiangCuredmeat镇江肴肉braisedlionhead红烧狮子头High-ditchfootbundle高沟捆蹄greatcookGansi大煮干丝squirrelmandarinfish松鼠鳜鱼三套鸭threeducksThebegger’schicken叫化鸡Question:Jiangsucuisinewhichtypetohave?answer:Xuhaiflavor,Wuxiflavor,Huaiyangflavor,Jinlingflavor,Southernflavor.2.Jiangsudishesincludewhichplaces?answer:JiangsucuisineincludesdishesfromNanJingYangzhou,Suzhou,andZhenJiang.3.Jiangsucuisinehasthecharacteristicsofwhat?answer:stringentelectionmaterials,productionoffine,mediumbodied,fourdistinctseasons.Inthecookingtechnologyatstewed,fried,stewed,fossa,burning,andpayattentiontoadjustthesoup,keeptheoriginalflavor,refreshing,wideadaptability,strongbutnotgreasy,thinratherthin,crispsoddenoffthebone,tenderandcrisp.谢谢观赏Thankyou!
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