JiangSu Cuisine 蘇菜介紹 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.特點(diǎn)：選材嚴(yán)謹(jǐn)，制作精良，口味適中，四季分明。在烹調(diào)技術(shù)上擅長(zhǎng)燒、燜、燴、窩、炒，又重視調(diào)湯，保持原汁原味，風(fēng)味清鮮，適宜面廣，濃而不膩，酥爛脫骨，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:

銀魚;

traditionalChinese:

銀魚;

pinyin:yínyú),whitefish(simplifiedChinese:

白魚;traditionalChinese:

白魚;pinyin:

báiyú)andwhiteshrimp(simplifiedChinese:

白蝦;traditionalChinese:

白蝦;pinyin:

báixiā).RepresentativedishesXuzhou’sFarewelltoMyConcubine,groundchickenpot;Wuxibeautiesfeast;greatcookGansiYangzhou,threeducks;Jinlingsaltedduck;ChangshuBeggarChicken;Suzhoubraisedlionhead,squirrelmandarinfish;High-ditchfootbundle，crabmeatlion’shead;ZhenjiangCuredmeat,etc.徐州的霸王別姬，地鍋雞；無(wú)錫西施宴；揚(yáng)州的大煮干絲，三套鴨；金陵鹽水鴨，常熟叫化雞，蘇州紅燒獅子頭，松鼠鱖魚，高溝捆蹄，蟹粉獅子頭，鎮(zhèn)江肴肉等。Thebegger’schickenCrabmeat’slionheadSaltedduckZhenjiangCuredmeatHigh-ditchfootbundle原料：雞半只、（正宗多是整雞一只，人少飯量也少，半只都沒(méi)消化完）蔥、姜、蒜、醬油、料酒、糖、鹽、鮮湯、干辣椒少許、土豆一只、生面少許。做法：

1、活好的面。不用發(fā)酵，面的干濕度要合適，以不沾手為宜；

2、活好的面分成若干個(gè)小面劑，大小以荔枝般大小就可以；3、用手把面劑壓薄，大小厚薄適度；4、辣椒、蔥、姜、蒜入鍋炒出香味；5、加雞塊，依次入料酒、醬油、糖、鹽等調(diào)味；6、稍