In the Qing Dynasty, one of the achievements of my country's food culture was the formation of the "four major cuisines", namely the formation of the four culinary schools of Su, Cantonese, Sichuan, and Shandong. This formation process can be traced back to the pre-Qin Dynasty very early, but it was not really finalized until the middle of the Qing Dynasty, which constitutes the typical regional characteristics of our country's culinary culture, reflecting the differences in geography, climate, products, and culture.
苏菜 refers to Jiangsu local cuisine centered on Yangzhou in a narrow sense. Broadly speaking, it also includes the cooking system of Zhejiang and other southeastern coastal areas, also known as "Huaiyang cuisine."
Xihucuyu
Sucai has four characteristics:
First, it pays attention to lightness, but it is light but not thin, pay attention to maintaining the original flavor of the food, make good use of clear soup, moderate sweet and salty, and oppose pungency. The spice is used too much and the seasoning is too heavy to cover up the original taste of the food.
The second is to cook special dishes based on the seasonal live freshness of the rivers and lakes, such as crab yellow lion head, steamed crucian carp, Xihu vinegar fish, fresh lotus root pork tongs, etc., all of which are well-known delicacies.
The third is the exquisite dim sum and snacks, and there are many varieties, especially all kinds of rice cakes.
The fourth is the taste of both north and south, so it is easy to be accepted by southerners and northerners.
Fresh lotus root meat folder
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