Thanks and keep them coming. I'm learning a lot here!
Thanks for the encouragement.03. JiangSu Cuisine (江苏菜系 - 苏菜)
Major Centres : SuZhou (苏州), YangZhou (扬州), HangZhou (杭州) & NanJing (南京)
Consists of four cuisine styles, namely Huaiyang Cuisine (Yangzhou and HuaiAn), Jingming Cuisine (Zhenjiang and Nanjing), Suxi Cuisine (Suzhou and Wuxi), and Xuhai (Xuzhou and Lianyungang).
Characteristics : Light tasting, crisp and fragrant, attention to shape & colour combination in presentation. (清淡, 酥香)
(1) Distinguished for exquisite ingredients, freshness and aliveness.
(2) High cutting techniques.
(3) Have a good command of duration and degree of heating and cooking.
(4) Good at keeping the original taste one particular taste for one dish.
All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet. (5) Pay great attention to soup, which is strong but not greasy, and delicious.
The cooking require skills in the following cooking techniques:
(1) Stew (炖)
(2) Shimmer or cooked in a covered vessel (焖)
(3) Pan-Fry (煎)
(4) Saute/to fry (炒)
(5) Roast (烧)Snacks:
Jiangsu Province is noted for various kinds of snacks, with both vegetable or meat tilling, beautiful shapes and delicious tastes, such as Sanding Steamed Bun, Suzhou Glutinous Rice Cake, Dumpling with Juicy Crab Meat Filling, Huai'an Fried Dough Twist in Tea, Changshou Red Glutinous Rice with Lotus Seeds, Wenha Cake, snacks for the boats on Taihu Lake, Huangqiao Baked Cake, etc.
* Steamed Silver Carp (清蒸鲋鱼)
* Sand Perch in Lotus Leaf (荷包鲫鱼)
* Nanjing Pressed Salted Duck (南京板鸭)BanquetsZhenjiang QianLong Imperial Banquet
During the Qing Dynasty, Emperor Qianlong made six inspections of the areas to the south of the Yangtze River. During his inspections, the emperor would stay in Zhenjiang and taste various kinds of delicacies and snacks.
Zhenjiang Qianlong Imperial Banquet consists of a wide variety of meticulously made dishes. There are four different kinds of menus for four seasons of spring, summer, autumn and winter. Famous dishes include Golden Hill Buddha, Eight-taste Dish, Swallow Flying to the Moon, etc. Number One Banquet of JiangSu
Suzhou is a famous land of fish and rice in China. Thanks to the efforts in the past ages, chefs of Suzhou have summed up a series of cooking skills, featuring the combination of Chinese and Western techniques, the combination of meat and vegetables, and the combination of fruits and vegetables. No. l Banquet of South Jiangsu is the best representative.
No. 1 Banquet of South Jiangsu includes the following dishes: Sweet and Sour Mandarin Fish, Orchid Crab Meat and Shark's Fin, Rose and Hedgehog, A Hundred Flowers Vying with Each Other for Blossoming, Scenes of Ancient Suzhou, in addition to snacks for tourists on boat. Xuzhou Han Imperial Palace Banquet
Xuzhou enjoys a high reputation both at home and abroad for its Han culture and cuisine. After a long study of the quintessence of the cuisine and cooking techniques of the Western and Eastern Han dynasties, Xuzhou chefs have created the Han Imperial Palace Banquet, full of the characteristics of the Han Dynasty cuisine in the colour, smell, taste and shape. Longcheng Dongpo Banquet
Su Dongpo was not only a famous writer in ancient China, but also a true gourmet. The Changzhou Hotel and Changzhou Federation of Literary and Art Circles jointly made a research on Su Dongpo's diet culture and developed "Longcheng Dongpo Banquet."
Dongpo Banquet consists of three parts: Dongpo refreshments, Dongpo banquet wine and Dongpo banquet dishes. Each dish served at the banquet is meticulously made by chefs, featuring a bright color, sweet smell, refreshing taste and beautiful shape, just like an art work