JiangSu Cuisine 苏菜介绍 英文版

JiangSuCuisinePart1:HistoryPart2:FeaturesPart3:TypesPart4:FamousdishesJiangsucuisine,oneofChineseeightcuisines,referredasSucuisine.BecausetheZhejiangcuisineandJiangsucuisinearesimilar,theyaregennerallycalledJiangsucuisine.MainlyincludingJinLingcuisine,HuaiYangcuisine,SuXicuisineandXuHaicuisine.Features:stingentelectionmaterials,productionoffine,mediumbodied,fourdistinctseasons.Inthecookingtechnologyatstewed,fried,fossa,burning,andpayattentiontoadjustthesoup,keeptheoriginalflavor,refreshing,wideadaptability,strongbutnotgreasy,thinratherthin,crispsoddenoffthebone,tenderandcrisp.特点：选材严谨，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，保持原汁原味，风味清鲜，适宜面广，浓而不腻，酥烂脱骨，滑嫩爽脆。Types:Xuhaiflavor,Wuxiflavor,Jinlingflavor,Huaiyangflavor,Sourthernflavor.CuisineDescriptionNanjingItsdishesemphasizeaneventasteandmatchingcolour,withdishesincorporatingriverfish/shrimpsandduck.SuzhouEmphasisontheselectionofmaterial,strongertastethan

Nanjing

cuisine,andwithatendencytobesweeterthantheothervarietiesofthecuisine.WuxiItsproximityto

LakeTai

meansitisnotableforwidevarietyoffreshwaterproduce,suchasthe"ThreeWhites"-whitebait(simplifiedChinese:

银鱼;

traditionalChinese:

銀魚;

pinyin:yínyú),whitefish(simplifiedChinese:

白鱼;traditionalChinese:

白魚;pinyin:

báiyú)andwhiteshrimp(simplifiedChinese:

白虾;traditionalChinese:

白蝦;pinyin:

báixiā).RepresentativedishesXuzhou’sFarewelltoMyConcubine,groundchickenpot;Wuxibeautiesfeast;greatcookGansiYangzhou,threeducks;Jinlingsaltedduck;ChangshuBeggarChicken;Suzhoubraisedlionhead,squirrelmandarinfish;High-ditchfootbundle，crabmeatlion’shead;ZhenjiangCuredmeat,etc.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。Thebegger’schickenCrabmeat’slionheadSaltedduckZhenjiangCuredmeatHigh-ditchfootbundle原料：鸡半只、（正宗多是整鸡一只，人少饭量也少，半只都没消化完）葱、姜、蒜、酱油、料酒、糖、盐、鲜汤、干辣椒少许、土豆一只、生面少许。做法：

1、活好的面。不用发酵，面的干湿度要合适，以不沾手为宜；

2、活好的面分成若干个小面剂，大小以荔枝般大小就可以；3、用手把面剂压薄，大小厚薄适度；4、辣椒、葱、姜、蒜入锅炒出香味；5、加鸡块，依次入料酒、酱油、糖、盐等调味；6、稍