Su cuisine Jiangsu cuisine is called Su cuisine for short. Began in the northern and southern dynasties, and later, and zhejiang cuisine competition, "the practice of food" two big pillar. Jiangsu cuisine is by suzhou, yangzhou, nanjing, zhenjiang four big represented. Its characteristic is thick with light, crisp, and fresh juice broth strong but not greasy, gentle, salty and sweet. Their cooking skills at stew, braised, burning, heat, fry. When cooking materials to match colors, exquisite, modelling, the four seasons. Suzhou food taste sweet, color slants harmony. Yangzhou cuisine, including light material, fine mellow flavor; knife labor, Nanjing, zhenjiang dish flavors and alcohol, exquisite dainty, especially in the prestigious duck dishes. The famous dishes varieties have "fire", "duck packages shark fin," "squirrel GuiYu", "the watermelon chicken", "YanShuiYa", etc. Sue cuisine is jiangsu local specialties. Jiangsu is the chef. Our first classics of professional chefs and cooks surname first in the city are named in here. Make soup for emperor yao pheasant, dubbed PengGuo big, i.e. the xuzhou, therefore today Keng peng, PengZu. XiaYu era, "huai yi gong fish", white fish till Ming huai is a tribute. "The beauty of the area, with ShangShang period," the hemicyenine greens of beautiful taihu lake has Chinese chive flower. When the spring of qi in xuzhou ChuanYi teeth, he created by the hindquarters "hidden" historic spread, mutton for "fresh" word. Designed for the spurs, the prince in taihu lake to the fish sticks and public ", "one of them is now suzhou crane tower" squirrel GuiYu ". Han WangLiuAn huainan in eight mr.s mountain invented tofu, first in jiangsu, anhui area. By yi people to the emperor, found that YuChang "or" fishermen taste very beautiful, the Ming emperor song dynasty also cool about-gain food. In fact, "YuChang" is WuZeiYu ovarian polished. When practicing in jiangsu well-known hua tuo, instead of jiangsu disciple jin are advocating "cooked food, namely cremation" therapy. Wudi (both in buddhist, advocate vegetarian gluten, for meat. JinRen GeHongYou "five zhi", a great influence for jiangsu edible. In southern song dynasty wu praise for the temple monks, bamboo, bamboo food. Bean curd, gluten, bamboo shoot, called the "four mushroomlike pulse transformer. These foods are related with the originated in jiangsu province. During the northern and TianChu "with a" of nanjing, a muggle make dozens of vegetable food and can make dozens of flavor. In addition, pickled cucumber, salty, sauce made in 1,500 years ago was loaded with books.Huai-Yang Cuisine Huai-Yang Cuisine originated from the Pre-Qin Period (221-206BC), became famous during the Sui (581-618) and Tang (618-907) Dynasties, and was recognized as a distinct regional style during the Ming (1368-1644) and Qing (1644-1911) Dynasties. This cuisine includes dishes from Huai'an, Yangzhou, Suzhou, and Shanghai. Raw materials of Huai-Yang dishes include fresh and live aquatic products. The carving techniques are delicate, of which the melon carving technique is especially well-known. The flavor of Huai-Yang cuisine is light, fresh and sweet. If Shandong cuisine is characterized by stirring and frying over a hot fire, Huai-Yang cuisine is characterized by stewing, braising, and steaming over a low fire for a long time. Famous dishes cooked this way are chicken braised with chestnuts, pork steamed in lotus leaf, duck stewed
with eight treasures, meatballs with crab meat in Yangzhou style, and butterfly sea cucumber (sea cucumber cut into butterfly shapes and cooked with flavorings). Other famous dishes include stewed crab with clear soup, long boiled dry shredded meat, crystal meat, squirrel with mandarin fish, Sauteed Eel Shreds and Liangxi crisp eel. The vegetarian banquet is a special feature of Huai-Yang cuisine, and the vegetarian dishes in Beijing cuisine are mostly variants of Huai-Yang cuisine. Huai-Yang snacks and refreshments are exquisite, such as boiled, shredded, dried bean curd; steamed dumplings with minced meat and gravy; steamed meat dumplings with dough gathered at the top.Represented by Suzhou and Yangzhou cuisine, it is one of the eight famous culinary schools in China. The famous chefs of past dynasties in Jiangsu created the traditional dishes in the style of Su cuisine. Nanjing reputed as the "emperor's continent" since antiquity, Suzhou was described as "paradise" and Yangzhou acclaimed as "the most affluent city under heaven" by historians, are the cradles of famous chefs and delicious food in Su cuisine. The culinary school of Jiangsu is formed by simply joining the flavors of these three places together. In sum, Jiangsu cuisine has the following several characteristics: first, with precise material choice and exquisite and fine cooking, it is made according to materials and on schedule. Second, it excels in a variety of common cooking methods such as stewing, simmering, baking over a slow fire, warming-up, steaming, saut éing and stir-frying. Next, it has a clear and fresh taste with moderate saltiness and sweetness, which is thick without being greasy and light without being thin. Finally, it places an emphasis on flavoring soup and retaining original juice. Nanjing cuisine has fine cutting techniques and is skillful in timing. Hence, it has thick flavor with tastiness of the four directions and caters to tastes of people from eight directions. It wins over many specifically by its freshness, fragrance, crispness and tenderness. Suzhou cuisine tends to be sweet in taste and excels in making use of vegetables from all four seasons. Yangzhou cuisine, which used to be called Huai-Yang flavor, has fine cutting techniques, perfect timing, fresh color and original design. It gives prominence to main ingredients and lays stress on original flavor. Being light and tasty, it caters to a wide range of diners. It is especially noted for excellence in making soup. Representative Dishes：Diced chicken and carrots, mandarin fish in squirrel shape, dry-blown chicken, sparrow with special hot sauce, braised turtle dove with spiced powder, fresh water shrimp with bitter melon, egg soup with chrysanthemum leaves, lasting wealth (stir-fried large intestine) as well as sweet-smelling, crispy duck.